I've eaten my share of tentacled things, and normally I'm OK with the larger-than-bite-size calamari, or the round slice of calamari in Spain that's the size of an onion ring. I'm even OK with octopus, when it's around the size of calamari. But these pulpo, photographed by my friend Jim from his trip to Sicily, might be too much for me. His description: "These were scary and tasty." Scary is right.
Tom Colicchio is leaving Gramercy Tavern to focus on Craft and all the Craft derivatives (Craftbar, Craftsteak, ’Wichcraft, etc.) While I'm sure Colicchio hasn't been in the kitchen at GT in a very long time, I can't help but worry that something might change there anyway. Gramercy Tavern is one of my favorite restaurants, and eating in the Tavern room, whether with friends or just my husband, always makes for a wonderful evening. I really hope that continues to be true.
Last year, Pim made delicious french fries with horse fat. Wondering what made them so good, she wrote to Harold McGee for an answer. I am a fan of french fries, but something about the idea of horse fat turns my stomach a bit. I'm not sure I could knowingly eat them, never mind render the fat and prepare them myself.
A review of an interesting-sounding book on the history of vegetarianism. The Observer looks at The Bloodless Revolution: Radical Vegetarians and the Discovery of India by Tristram Stuart. (Note: book doesn't seem to be available at Amazon's US store at this time.) I never realized the long-standing historical relationship between vegetarianism and political activism. Could be a good read.
Diary of a Foodie is a delicious new public television series that looks at the world of food first.Gourmet's Ruth Reichl and her team of editors host the show (from what I can tell on the limited web site) and the series premiers October 7.
So, just how unethical is your supper? Not a list of what you'd suspect, and foie gras doesn't even appear.
The research makes it clear that when soy foods are consumed, traditional preparation methods…are best when it comes to our health. A useful look at the health benefits of fermented soy (traditionally found in Asian cuisine) versus the American approach of using only part of the soybean in packaged food and as a meat substitute, and rarely using fermented soy.
In defiance of the foie gras ban, which goes into effect today, Chicago restaurants that never serve foie gras offer it today.
Another look at helping children eat healthy lunch from author Eric Schlosser (of Fast Food Nation fame). Includes great suggestions and recipes for what to pack for lunch. Of course, there's no guarantee that what you pack will get eaten. My mom sent me to school with a piece of fruit every day for years before I ever ate one. I'll never forget the stench of the apple I left in my locker for a month back in second grade.
From the New York Times Magazine, a long article on attempts to improve school lunch. There's a lot in there I hadn't realized about how public school food is prepared (tons of government surplus food is used, for example, and the school system needs to basically run a break-even restaurant) and made me realize the challenge to improve the food children eat in school.