A woman lives right by the Union Square Greenmarket and does all her shopping there. More importantly, her column in the New York Times about "using the Greenmarket as a family's larder, will appear every other week this summer." I would like to see one about how much she spends on groceries a week there.
Somehow I missed this until now: predicting World Cup results by a nation's food. Fish & Chips (England) will play Caldo Verde (Portugal) next, though the match I'm looking forward to is Sauerbraten (Germany) vs Matambre (Argentina). I know sauerbraten is delicious but matambres (rolled, stuffed, baked or grilled flanksteaks) sound good too. Who will win the meat showdown?
Hervé This and the cooking of a 67° C egg and other sciencey details about molecular gastronomy from Discover. Coolest article I've read in a while.
Another article about Grant Achatz and Alinea from Wired and I think we've reached a saturation point on this topic. After all this reading, the only way to further your understanding of the experience is to simply go there.
From the March 2005 Food & Wine, Pete Wells on disorientation, imitation, emotion, and perfection at Grant Achatz's Alinea.
Another from the archives, this time it's Sauté Wednesday's Keller vs Blumenthal showdown, comprised of conflicting quotes between the two master chefs. Very entertaining, and raises some good questions. I salt like Keller; my veg cook in a pot reminiscent of the north Atlantic.
Someone's pissed off about Bill Buford's fact checking in the NYer. What's funny (not ha ha) is I think the New Yorker has far and away the best fact checking of any publication I've ever been interviewed by. But also I thought it was odd in Buford's piece when he mentioned dessert being a modern concept. That seemed wrong to me
From Slate last summer: The Slowest Food: Why American chefs have taken up sous-vide cooking. The answers? You can't overcook your food and your results are very tender. I also think it's just different and I bet that's why more chefs are trying it. That and you're not sweating over a hot grill and/or burning yourself all the time.
Foodite's collection of Molecular Gastronomy information is a good introduction to the subject. It contains a definition, an ingredient listing, and links to practitioners.