Is a burrito a sandwich? No, says a judge in Massachusetts. "The difference, the judge ruled, comes down to two slices of bread versus one tortilla."

Nabemono or nabe, is a very traditional way of cooking and eating in Japan during the winter months. Shabu shabu is a type of nabe, and is one of the most popular. Lovely photos and more details about nabe.

There is this unfortunate, grand misconception that mozzarella from water buffalo milk is a creamy and tangy cheese. "I have actually heard Mario Batali use these very words on TV to acclaim the qualities of this very rarefied product. I hate to tell Mario, but a 'creamy,' 'tangy' mozzarella is a spoiled mozzarella." Arthur Schwartz says that it's best eaten the day it's made, fresh and unrefrigerated. Sounds like I need to make a trip to Italy!

When a reporter's hand was placed against the robot's taste sensor, it was identified as prosciutto. The robot is an electromechanical sommelier, capable of identifying wines, cheeses, meats and hors d'oeuvres. A cameraman was mistaken for bacon! No word on whether the family dog tasted like chicken. [via Wired Blog]

To truly appreciate the finest Kobe it should be prepared Shabu Shabu. "In a nutshell, you quickly swish very thinly sliced Kobe through a hot, flavored liquid and pair it to differing vegetables and dipping sauces." I had Shabu Shabu over the weekend, but certainly not with Kobe beef. Augie's write-up sounds delicious.

Swedish Fish SushiNot Martha made hostess snack cake sushi and I have to say this is the coolest thing ever! As a sushi lover and a faux sushi lover, I can't imagine a better thing to bring along to a sushi making party.

Shake Shack tip: for all you pumpkin lovers, there's a secret concrete available at the Shake Shack that's not on the menu. It's a Pumpkin Pie concrete, made by mixing a slice of pumkin pie with vanilla custard. Topped with whipped cream, it's delicious!

Several readers have emailed to alert me to a bit of controversy surrounding the photography link to Benjamin Christie I posted yesterday. Apparently many in the food blog community have received numerous emails from Mr. Christie and feel he's spamming in search of links. Two discussions of his tactics and food bloggers' responses here: Who's been getting celebrity spam? and Fed up with Benjamin Christie? I was not aware of any of this when I linked to him yesterday, and the link wasn't the result of an email he sent. It just looked like some good food photography advice to me.

A few months ago, Japanese Wagyu was quietly allowed back in the United Stated in limited quantities. Not seen since a trade embargo banned its importation in 2001, the real Kobe from Japan has returned. In NYC you can get it at BLT Steak, BLT Prime, and BLT Burger, among other spots.

Here are a few ideas, tips and more on how you can achieve your perfect food photo. Good information that I know I'll be trying to put to use on this site.

Chocolate showThe 9th Annual New York Chocolate Show starts Thursday night with a fashion show and runs all weekend. Exhibitors, demos, and chocolate galore can be yours for only $25 a day.

I've been so busy, I've neglected to point out that Adam conceded defeat in our battle foie gras. Adam, I accept your gracious response. It was a pleasure to face off in a virtual cooking competition with you and I look forward to doing it again with another ingredient.

Domino's new Brooklyn Style Pizza seems to be the same style you get in Manhattan and Queens. Even if they called it New York Style Pizza, that wouldn't make it authentic or delicious.

Iron Chef (and NYC restaurateur) Masaharu Morimoto paid $10,500 for a 2-pound white Alba truffle. He was offering a 7-course truffle omakase with it at the beginning of this month, but I imagine that truffle's all gone now.

Campbell Soup Company doesn’t like the idea that there are good and bad foods out there. Hannaford's, a New England grocery chain, has rated the nutritional value of nearly all the food and drinks at its stores from zero to three stars. And some food manufacturers are not happy about it. [via Rebecca]

When it comes to the highly unsaturated omega-3s, we're far better off eating salmon than beef, even if it's grass-fed, says Harold McGee. Whether wild or farmed, salmon has more omega-3s by a long shot than any beef.

Several readers have sent along this more hopeful article about the decline in seafood stocks from the Seattle Times. It points out the North Pacific fisheries are sustainably harvested and aren't in serious decline.

Losing our fish

Last week I read an article stating there were 'Only 50 years left' for sea fish, and I've been thinking about this ever since. My first thought was shock. Can you imagine if this is actually true and we overfish the ocean completely? The second thought was an unusual one for me: pessimism. We probably will reduce populations to levels from which they cannot recover. We'll eat all the fish. I'm not confident about our ability to restrain ourselves and allow fish populations to recover to sustainable levels.

Then I started thinking about how my memories are so filled with fish, from eating bluefish for dinner as a child on Nantucket (and hating it) to digging soft-shelled clams on Cape Cod. Eating swordfish with my grandparents for a special treat. Enjoying fish and chips at the take-out spot in my old neighborhood. Collecting mussels and steaming them with my cousin. Going out in a friend's boat for stripers. The sweet taste of those first bay scallops of the season.

I tried to imagine a world in which my grandchildren wouldn't have any of those experiences and I got so sad. Of all the global warming/humans destroying their habitat news, this is the most distressing to me. And I don't know what to do about but simply hope it's not true.

Here are some the tricks (no treats) that I’ve accumulated over the years to make commercial brownie mix taste more like a homemade delight. Interesting tips, though I'm not convinced that's any less time consuming than just making proper brownies from scratch. Of course, I'm a from-scratchitarian, so I'm probably biased.

Everyone who eats asparagus has the metabolic byproducts in their urine...but not everyone has the genetic disposition to smell it. I'd always heard that some people didn't have the byproducts, and others did. This is interesting news.

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