In Print: Clips from Food Sections

477964055. – The Chicago Tribune Cooking with Kass “The Tribune star arrived as any star should, accompanied by an assistant, a cameraman and a six-pack of beer. I assumed all the extra beer was there to quell any flare-ups in the charcoal grill Kass had hauled out onto the Tribune’s 22nd-floor balcony. I noted approvingly that he donned a chef’s white coat and used hardwood charcoal.”

4. – The Philadelphia Inquirer Tuna, packed in questions “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 The Sweet Dream Team “Slap a generous scoop of ice cream between two cookies, tidy up the edges and pop the whole thing in the freezer until it firms up. How difficult can it really be to make a great ice cream sandwich? The ice cream is easy. You can really let your imagination go, as far as flavors are concerned, though you’ll be better off choosing premium brands — they tend to freeze more solidly than less expensive types, which often contain stabilizers.”

2. – The NY Times Turf War at the Hotdog Cart “In four weeks of business, the couple has been threatened at the depot where they park the truck; cursed by a gyro vendor who said that he would set their truck on fire; told to stay off every corner in Midtown by ice cream truck drivers; and approached by countless others with advice — both friendly and menacing — on how to get along on the streets.”

1. – The Washington Post Fried Chicken Four Ways for the Fourth “For every reason you can come up with not to make fried chicken, there’s one that can’t be denied: It tastes great, especially when served alfresco in the summer. To hit the trifecta of tenderness, crunch and temperature, you’ve got to fry it at home. Some people make it better than others, of course, which sent us searching for finer points on how to do that.”

photo from The LA Times

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Filed under alcohol, baking, dessert, Food, News, Outside DC

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