In Print: Clips from Food Sections

500924275. – The Chicago Tribune A Bit of Vampire History for your Halloween Bash “This vampire thing goes back, all the way to antiquity. Old blood indeed. The trail begins in ancient Persia, where someone discovered a vase depicting a man struggling with a blood-sucking creature. The Aztecs, too, got in on the sanguineness, convinced that offering a victim’s blood ensured fertilization of the Earth.”

4. – The Boston Globe Someone’s Gotta Do It “There are 50 of them, four of us, and the task seems a bit daunting. Over the next two hours, we will taste 25 white wines and 25 reds (identities unknown), compare impressions, and take notes. What we hope to find are a handful of wines that deserve to be called the best at $12 and under – the Grand Cru of Plonk.”

3. – The LA Times There’s a New Taste for Quince “Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince recipes and lore have appeared, the fruit increasingly is featured at high-end restaurants, and half a dozen of these have even been named after it?”

2. – The NY Times Tater Tots for Two: It’s a Date “And thus is born false hope. Because dating in New York, as countless sitcoms, magazine articles and resolutely plucky blogs can attest, is no picnic. But let’s say that, through some quirk of dinner party seating or online profiling, you manage to meet someone. Where to take them?”

1. – The Washington Post Take Stock: There’s an easier way to do it “Bouillon, or stock, or broth, is the foundation of a range of dishes, not just French ones. It is the essence of a risotto. It is the heart of a soup and constitutes the body of a stew. Few chefs could imagine a world without it. A restaurant kitchen without a large pot of simmering stock feels barren and soulless. But one of the first things you learn once you have graduated from the University of Food Writing and enter the Real World is that people don’t make stock. Even many food writers and chefs don’t make their own stock from scratch, at least not on their own free time. Stock should be just a matter of knuckles and dimes. Yet it seldom is.”

photo from The LA Times

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Filed under Food, How To, News, Outside DC, wine

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