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.
Not 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.