Tag Archives: apples

In Print: Clips from Food Sections

5. – The Boston Globe A Good Year for Apples “Autumn is defined by fresh apples, heavy with juice and still bearing a misty bloom, picked from the branch, filling your mouth with the flavor of the season. Local orchardists are unanimous that this year’s crop is not to be missed. One says the fruit is “bursting with juice.””

4. – The Chicago Tribune The Wacky World of Fake Food “Why must man make mock food? Especially since it tends to be eminently more mockable than the food being mocked? (Take mock lobster—please—if you need a good example; one version is made from soybeans, then molded and painted lobster red, and sold at May Wah Vegetarian food”

3. – The Detriot Free Press Dutch ovens have turned from workhorse to status symbol “Dutch ovens, that is. After some 300 years as a staid kitchen workhorse, these heavy cast-iron pots have become must-have accessories for the cook who wants it all. And until recently, bragging rights could set you back hundreds of dollars.”

2. – The NY Times Momma, I’ll Have Some of Whatever you are Having “Jessica had begun making meals for Gracie, our 7-month-old daughter, following the recommended pattern for carefully introducing individual puréed foods. That all changed when she called me at work one day to tell me that she’d taken the food mill to the next level: since Gracie had tried all the basic ingredients from what we’d eaten the night before — my pasta Bolognese with mint — she had milled some up and watched with delight as Gracie happily finished every bite.”

1. – The Oregonian We Love Green Tomatoes “About this time of year in many gardens, opportunity hangs on the vine, ready to be picked — but it often isn’t. I’m talking about green tomatoes. ”

photo from The Oregonian

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In Print: Clips from Food Sections

5. – The Boston Globe In New York City, you can shop until you’re stocked “A serious cook needs serious tools. And even those who just dabble in the kitchen know that stocking the room with useful appliances and utensils makes the work easier, quicker, or simply more fun. For the lowest prices and hugely abundant selections, hop in your car (first make sure the cargo area is cleared out to make room for your purchases) and drive here, where the best kitchenware stores make their home.”

4. – The Chicago Tribune Dicey Weather Provides Challenges, Opportunities to Michigan’s Apple Farmers “This year has been a bad year for the Michigan apple harvest. Frosts in May and three hail storms in June and July damaged the apple crop with potential losses of 20 percent or more—and that’s if the crop suffers no additional damage before the end of October, when all the fruit is off the trees. But what hurts growers may end up helping consumers, who can find certain “value bags” of apples damaged slightly by hail in some stores this year.”

3. – The LA Times Cookbook Politics: Democrats, Republicans in the Kitchen “Maybe the cookbook helped secure JFK his narrow victory that year by pleasing happy squares with Jacqueline Kennedy’s recipe for crisp, light waffles (the secret is the egg whites). (It certainly won’t be Cindy McCain’s butterscotch oatmeal cookies that catapult Republican presidential candidate Sen. John McCain into the Oval Office in this election. Who cares whether she stole the recipe, which appears on the Family Circle magazine website — they look like leaden lumps.)”

2. – The NY Times The Anti Restaurants “Mainstream it’s not — and that’s just how the organizers like it. A Razor, a Shiny Knife began as a regular post-boccie Sunday dinner with friends and grew as those friends told other friends. The meals became more ambitious and eventually, anyone who turned up was asked for money to cover the groceries. It became what is called an underground restaurant, but it, and others like it, often have less in common with restaurants than with other alternative culture, like indie rock.”

1. – The Washington Post Pickle Perfect “The renewed popularity of a practice that just a few years ago was lumped in the same genre as knitting circles and baking contests is partly due to a return to retro. “What’s old is what’s new,” says chef Brian McBride, who always has something pickled on his menu at Blue Duck Tavern. (His current favorites are peach pickles, made with the crisper white variety.)”

photo from the LA Times

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