In Print: Clips from Food Sections

5. – The Chicago Tribune Baking Tips “Peeking into a baker’s pantry is a lot like peeping into someone’s refrigerator — it yields a glimpse of their individuality and personality. I poked through my own pantry for must-have items and polled other home bakers and local pastry chefs to compile a baker’s dozen of items we just can’t live — I mean bake — without.”

4. – The Boston Globe Inside H-Mart for a cooking lesson like no other “Since it opened its doors, H Mart has been jammed. (H stands for hanahreum, literally “armful’’; the company says it means “love and care for the customers.’’) The tall, slim Chung, 46, who owns several Jae’s enterprises in Boston and Western Massachusetts, is drawn to the store, to the bins of spicy kimchi, crocks of salted seafood, sacks of grains. Chung is touring the mega-market to explain ingredients and tell us how he’d cook them. One of his chefs, Yeong Sohn, joins us.”

3. – The LA Times Food-focused walking tours in LA “The story of Los Angeles can be told through its food. Neighborhoods, cultures and history come into focus through a bite of bread, a nibble of cheese or a sip of tea. But it’s impossible to learn all this through a speeding (or barely inching along) car window. Like most of the world’s great food cities, L.A.’s gastronomy is best experienced on foot.”

2. – The NY Times The Silver Screen Palate “I’ve had more time than most to read hidden meanings into the film. My older son, Dexter, watched the movie nearly every day for about six months before and after his second birthday. Some days, we watched it two or three times. I know every line, every angle, every cut in this film. I probably know it better than Scorsese or even the editor who scoured the footage frame by frame in order to disappear what looked like white powder on Neil Young’s nose.”

1. – The Washington Post Cask ale is making a comeback “Which leaves a crucial couple of hours to hunt for an aesthetic experience that’s much harder to find: a taste of the beer known as cask ale. Served “live,” without pasteurization or carbonation, it offers way more for the senses and brain to work on than any of its cousins merely served on tap. As far as I’m concerned, cask ale is to standard draft what raw-milk cheddar is to Kraft Singles, or an Andy Warhol to a Thomas Kinkade.”

photo from The NY Times

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

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