The 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.
Month: November 2006
I've been so busy, I've…
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…
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)…
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…
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…
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…
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…
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…
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.
