A meal at L'Enclume in Cartmel, England. "This was 24 flawless brilliant courses by a chef who is not just 'at the top of his game', but somewhere out in front of his rivals. For me he's edging ahead of Heston and Ferran." That would be Heston Blumenthal of the Fat Duck and Ferran Adrià of El Bulli, in case you're not keeping up with the who's who in molecular gastronomy these days. While it looks amazing, I must admit to a bit high tech food fatigue. One of the courses featured tzatziki foam. The thought of eating tzatziki foam just doesn't appeal these days. [via Jason]
A list of New York’s Top Lady Chefs shows there are many accomplished women working in the kitchens of this city. But it also confirms the point I made last week regarding the types of kitchens women helm in NY: these aren’t the places that garner a lot of stars from the critics, no matter how delicious they are. The list is a good start towards raising awareness of the issue, and I’m glad it exists. It’s just that, me being a real capital F Feminist, I’d rather they didn’t say “Lady Chefs” and really, chefettes? Chefettes?! I know, I have no sense of humor. [via Eater]
Organic farmers need to consider a definable but rare use of an antibiotic within organics when it’s the humane thing to do. “Organic agriculture regulations in the United States explicitly reject all applications of antibiotics for livestock.” No other country has an absolute ban like the US, and the limited use of antibiotics administered by a veterinarian may be the more humane course of treatment. As the author notes, “it is better to have a live cow than a dead organic one.”
A national network of no-fishing zones could help us avoid the disappearance of popular commercial fish from our plates. "In precolonial Hawaii, a district headman could declare portions of fishing grounds off limits by means of a rule called a kapu." Paul Greenberg calls for kapus off the U.S. coast to save our fisheries.
I'd like to see if I can feed the two of us for one month on a "Thrifty Food Plan" budget using organic food. My friend Rebecca attempts a food "budget of 74.00/week or 320.80/month, the USDA "Thrifty" standard for a family of 2 adults, aged 20-50 years." She's two weeks into her month-long experiment and it seems to be going well. That food looks pretty tasty too. Well done, Rebecca!
Regina Schrambling over at Gastropoda:
Probably the most idiotic letter I have ever read in a newspaper came from the soft-headed woman whimpering about foie gras who said she would not want a feeding chute jammed down her throat, therefore ducks should be spared. By that logic, the fact that ducks would not want shoes rammed onto their webs means humans have to give up footwear. Aren’t there online forums where this kind of nincompoopery can go hide?
She has no permalinks so I've quoted the whole thing here. Of all the anti foie gras arguments, I too find the anthropomorphological one the least compelling.
After my friend had finished her meal, she was then presented with a $75 check. A mix-up at New York's BLT Burger results in the accidental ingestion of the $62 Japanese Kobe Burger rather than the $16 American Kobe Burger. Yikes!
I wish we could go back to the good old days when junk food looked like junk food, healthy food looked like healthy food, and there wasn't a whole lot of confusion. Coke is now offering Diet Coke Plus, fortified with vitamins and minerals, and further bluring the line between junk food and "healthy" food. [via The Ethicurian]
Mark Bittman contends that $200 can equip a basic kitchen that will be adequate for just about any task, and $300 can equip one quite well. For the most part, I agree. By shopping at restaurant supply stores, you can get solid equipment for reasonable prices. Good news if you're just starting out or need to replace a lot. At the end he lists some items you can do without, and he's again, probably right. But I love my KitchenAid stand mixer and wouldn't want to do without it. In fact, I own that and I don't own a food processor.
In a similar vein, last December I did a little test pitting a restaurant supply frying pan against an All-Clad pan. The results, Are Expensive Pans Necessarily Better? were posted to Serious Eats.
This is too cool: instructions on how to make a Han Solo in carbonite chocolate bar. Looks just like when Jabba dipped him at the end of Empire, but more delicious. [via BoingBoing]