Full list of the 2007 James Beard Foundation Award Winners, if you're interested in that sort of thing. I'm happy to report that my new favorite David Chang (of Momofuku and Momofuku Ssäm Bar here in NYC) won Rising Star Chef of the Year. And my old favorite Thomas Keller was honored with the Outstanding Restaurateur Award. Congrats to both.
Remember that best chocolate chip cookie search back in March? Well I'm happy to tell you I'm close, very close, to having a follow-up post for you. Alas, I'm out of time today. So tomorrow I will have an update for you. I hate to tease like this, but I just wanted everyone to know that hope is not lost, and the end is in sight!
"It's the guy two chairs down who ordered the foie gras appetizer, Dover sole entree, side of truffled mashed potatoes and three martinis made with designer gin" that pisses people off when going out to a birthday dinner and splitting the check amongst a big party. Even if you make modest choices, you end of paying a lot at these gatherings because someone else takes advantage. Early in our relationship, my husband didn't drink. So we'd end up at these dinners where everyone would enjoy several bottles of wine and he'd have a Coke. It stunk when it came time to pay. I like to think the best way to handle this is that each person looks at the bill, calculates his/her share, and puts in. But that never seems to work out right. Are there any other options aside from skipping the group dinner or sucking it up?
Poor farmers who go back to traditional agricultural methods would not have to spend money on expensive chemicals and would grow more diverse and sustainable crops if they switched to organic farming. And "if their food is certified as organic, farmers could export any surpluses at premium prices." A new study shows that a switch to organic could help the world's poor, especially in sub-Saharan Africa.
If you want to eat less, buy antique plates because plates from the 40s are way, way smaller than today's plates — so you wind up eating less because your portions seem bigger. Portion control is the secret to weight control, and loss. [via Merlin]
Peruvian frog juice is a starchy, milkshake-like liquid that stings the throat. To make it "Carmen Gonzalez adds three ladles of hot, white bean broth, two generous spoonfuls of honey, raw aloe vera plant and several tablespoons of maca — an Andean root also believed to boost stamina and sex drive — into a household blender. Then she drops the frog in." I may be an adventurous eater, but a steaming beer mug of frog juice just sounds gross to me.
Foie gras may be losing popularity in the US, but in Quebec, the delicacy is more popular than ever. "The province is home to an industry that produces about 8,500 duck livers a week, up from a couple of hundred just a decade ago, when only a few traditional French restaurants served the delicacy. Now, foie gras is a standard menu item at upscale restaurants all over the province." [via del.icio.us/ethicurean]
Although the faked eggs looked practically the same as real ones, the consumer smelled chemicals when cooking the eggs. A look at faked egg practices in China, including the addition of dyes to make the yolks look richer and a totally "human-made" egg consisting entirely of chemicals. [via Jason]
Adam's got great photos of what to eat in San Francisco. I haven't been to all the places he visited, but I've eaten at many. Makes my tummy rumble just looking at those photos of Ad Hoc quail, the burrito, and the mere mention of Tartine.