In Print: Clips from Food Sections

24guidebasil_6505. – The Chicago Tribune Cool off with Homemade Ice Cream “The only thing homemade ice cream requires is advance planning because freezing is required for the machine’s canister (overnight), chilling is required for the base (a couple of hours), and then the finished ice cream requires a stint in the freezer too (a few hours).”

4. – The Boston Globe Seeking the Best Fried Chicken “Think Southern-fried chicken, and chances are the next words that come to mind are “secret herbs and spices.’’ To me, that’s Southern-fried baloney. Prolonged immersion in very hot grease is not a method that coaxes out bouquet; the only elements likely to survive are garlic and cayenne. But spicing aside, the sine qua non of good fried chicken certainly is the crust, the best being a simply seasoned flour- or cornmeal-based coating delicately but thoroughly welded to the skin in a crisp, delicious synthesis.”

3. – The LA Times Train Chefs Keep Quality on Track “Shaun Murphy was facing a chef’s worst nightmare: a dining room full of guests and nothing to feed them. And running around the corner to the market was absolutely out of the question. Murphy was cooking aboard a train that was stuck between Los Angeles and Chicago. A highly regarded chef, Murphy was in the galley of a private rail car that was delayed for 12 hours after a train up ahead went off the track in Iowa. The passengers had been scheduled to arrive at their destination well before dinner, but Murphy wasn’t about to let them go hungry.”

2. – The NY Times Refreshing by Definition “BASIL Unless you sell your own line of pesto, there’s only so much basil you can use. So why not drink it? A distant cousin of MINT, basil can be put to some of the same uses in cocktails, but with predictably different results. MUDDLE it or just toss it in the shaker and let the ICE do the work (but use a strainer). Basil plays well with fruit, even pineapple.”

1. – The Washington Post Where There’s Smoke, There’s Flavor “Although smoking cigarettes has nearly become anathema in modern society, smoking foods is more in vogue than ever. Smoke, it seems, is like a fifth flavor (or sixth, if you allow for umami), with the ability to transform, contrast with and accentuate the food that has been exposed to it, whether that is salmon, pork, fruit, chili peppers or tea. In gastronomy, smoke is the door to another room, a lively, hazy space that is at once promising and almost limitless, yet also dark and dangerous.”

photo from The NY Times

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Filed under alcohol, Beverage, Food, News, Outside DC

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