Back in the Blogger days of 2000, we used to sit around and talk a lot about "what ifs" — What if people used Blogger to publish sites in countries without free speech? What if bloggers uncovered political scandals and exposed them, a la Watergate? What if traditional print media used blogs to publish on a multi-daily or even daily schedule, rather than a weekly or monthly schedule? Jump to 2006 and it's apparent all this, and more, has happened in the world of weblogs.
Lately there's been a lot happening with regards to that third wish: a lot of print's big food hitters (Food & Wine, Bon Appétit) have launched blogs. Today I spotted more, House & Garden has two blogs. One is Dining Out by Jay McInerney (! I didn't even know he wrote about food and wine) and the other is Eating Around by food editor Lora Zarubin. Now what I want to know is: Ruth Reichl, where's your blog?! [via epi-log]
How did I miss this Brooklyn beer and pigfest that Augieland attended? I must not be paying much attention, which is a shame because it looks like it was yummy fun.
Looking for something pretty to make with rhubarb? Look no further than Delicious Days' Raspberry-rhubarb-vanilla-custard Tarts. DD wanted to retain the pinkness of rhubarb while cooking and came up with this delightful-looking tart. I think I'll try it out this weekend.
On Sunday morning I decided to make pancakes for breakfast. As I was preparing to measure some liquid in my Pyrex measuring cup, it slipped from my hand and fell into the empty bowl on the counter. When I lifted it out — no sign of Pyrex damage — I noticed a chip in the bottom of my bowl. Closer inspection revealed a crack across the whole bottom, to about halfway up the side. My favorite bowl was broken and beyond repair. Not that this was any special bowl, but I'd had it for more than ten years, and it was just the perfect size and I used it for everything. I pressed on. We ate the pancakes but they didn't taste very good.
Last night I roasted a chicken and for some reason, rather than placing the bird in my cast iron skillet, I decided to use my (here's that word again) favorite roasting dish, an Emile Henry piece I picked up ages ago. Everything was going along fine in the kitchen and I could hear the bird sizzling and spitting away in the oven (I was using the Keller high-heat method, as referenced here). Then I noticed the apartment was filling with smoke. I looked at the stove and smoke was pouring out. I turned on the oven light and saw that my roasting dish had cracked right in half and the fat and juices were dripping out of the chicken onto the bottom of the oven!
We opened a lot of windows, located the fire extinguisher just in case, and kept an eye on the oven until the bird was done. Sadness filled me as I extracted our chicken. My favorite roasting dish was no more. I'm not sure why it broke. The oven was hot, 450°, but I thought that dish could handle that heat. Maybe it got bonked beforehand and had a small crack going in? I'll never know, but from now on I'll use my skillet for chicken.
What's weird is I hardly ever break anything, and within four days, two favorite kitchen items have broken in half. I'm hesitant to do anything in the kitchen until my bad luck passes. From now on, I'll stick to delivery or going out.
Which is better fat or skinny asparagus? I always wonder this, especially now at the greenmarket where I find fat and skinny New Jersey stalks in the same bunch.
Free range, free roam, and organic are not always what they seem. Sustainable Table encourages everyone to ask where your meal is coming from, as labels are getting confusing.
Another look at Eleven Madison Park chef Humm. Also notes, "[i]n the next few weeks, the restaurant will undergo a renovation of the kitchen and dining room that will include different lighting to evoke a more intimate feel."
Though it's a year old, Amy's post about eating local raises some valid issues. Like anything, I think it's a question of balance. I don't care for extremes in anything.
A recipe for scallops, apples and wine. I love scallops and am always looking for interesting new ways to prepare them. This recipes sounds especially tasty: apples and a clove beurre blanc!