Philips’ concept Green Cuisine kitchen, unveiled in Moscow, is one of the more interesting ecologically friendly home prototypes I’ve seen recently. The company’s future kitchen is based around a single table that can cook things anywhere on its surface by using sensors to apply heat directly underneath a pot or pan. Other nifty features include a water temperature selector, an under-the-table composter for your left-overs and a tabletop herb garden. Though, lets hope if the concept does ever make it to reality, they lose the mood lighting. Last thing I want my kitchen to look like is a stopover in the Red Light district. [Luxury Launches]
Bill Daley is the food critic for the Chicago Tribune, accustomed to differentiating the finer points of the expensive, aged steaks of Rush Street, not the freeze dried packets of astronaut cuisine. So when NASA sent him a few packets to test out (most of them cooked through injection with hot water) we were pretty keen on hearing just how well our men and women of the cosmos were eating (with no access to real Cosmos, of course). His verdict? Sometimes the food was quite good, other times, not so much.
