Entries Tagged 'article' ↓

via NYTimes.com

Brined meats end up gaining 10 percent or more of their original weight in water and salt. Then when they’re cooked to well done, their swollen muscle fibers can lose moisture and still have enough left to seem juicy. And the weakened fiber structure makes them seem tender as well.

So what’s not to like about a brined turkey?

via Slate Magazine

And here my son begins to get really nervous; realizing that he will have to eat not only something tomato-flavored but something that in shape and overall texture most closely resembles a tadpole.

via Los Angeles Times

Everything you’ve learned about British superstar chef Gordon Ramsay on television is a crock. On his hit television shows, “Hell’s Kitchen” and especially “Kitchen Nightmares,” the three-star Michelin chef hams it up, cajoling and bullying some of the most exasperating cooks and restaurateurs on the planet into doing better work. The histrionics make for riveting television, but give the wrong impression about Ramsay’s own cooking.

via SFGate

Via e-mail in June, Kingsolver shared some thoughts on canning tomatoes, when she still had time before the tomato harvest started.

via American Conservatism Magazine

Alice Waters might not seem like a conservative. A veteran of Berkeley’s Free Speech Movement, who once cooked a $25,000-a-seat fundraising dinner for Bill Clinton, she eagerly compares her campaign for “edible schoolyards”—where children work with instructors to grow, prepare, and eat fresh produce—to John F. Kennedy’s attempt to improve physical fitness through mandatory exercise. Her dream of organic, locally and sustainably produced food in every school cafeteria, class credit for lunch hour, and required gardening time and cooking classes is as utopian as they come. The name she has given her gastronomic movement, the “Delicious Revolution,” strikes the ear as one part fuzzy-headed Marxism, the other Brooksian bobo-speak. This woman is not, as they say, one of us.

via Mail Online

They say that the way to a man’s heart is through his stomach but it seems the dining tables have turned as increasing numbers of men are taking up cooking in a bid to seduce women.

via NYTimes.com

Seed companies and garden shops say that not since the rampant inflation of the 1970s has there been such an uptick in interest in growing food at home. Space in community gardens across the country has been sold out for several months. In Austin, Tex., some of the gardens have a three-year waiting list.

via FoodTwit

My father was an Iowa native, child of a meat and potatoes culture more or less untouched by the canned-soup-casserole revolution, and set many of our food expectations. Vegetables were considered suspicious but necessary elements of the meal, and to be rendered safe by vigorous and long cooking. Meat was a gift to the table, and cooked with care. More importantly, somewhere along the line he’d tripped over the holy trinity of James Beard, Craig Claiborn and Julia Child, and had converted to francophilia. Perhaps it was in college, hotbed of all radical thought. I can imagine him flambéing crepes while others were setting fire to the ROTC building.

Pringles are not crisps, rules UK court in VAT case

Proctor & Gamble, the maker of popular snack Pringles, is set to save millions of euros after the UK High Court rules the product is not a crisp.
Revealing the intricacies of VAT rules in relation to modern foodstuffs, the court said that Pringles could be sold tax-free because they do not have enough potato in their formulation.With only 42 per cent of potato content the snack is neither wholly or exclusively made from potato, and is also made from dough, making them more like a cake or biscuit.

Now if someone will finally admit they aren’t food either…

via the New York Times Blog

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts.