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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

In Print: Clips from Food Sections

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5. – The Chicago Tribune Meatloaf Making Tricks “Which brings us to that other perfect meatloaf. It can be found on Nantucket, where it is lost on the summer residents and overlooked by tourists who jam the cobblestone streets from June to Labor Day. But among locals it is legend, and can be found at a shack called Claudette’s on the east rim of the island. It also is a fine example of how meatloaf need not be for winter.”

4. – The Boston Globe Foods we obsess over “A food obsession can revolve around something luxurious – like French bubbly or grass-fed steaks. But we think it’s more likely that whatever strikes your fancy is considerably more ordinary. We know people obsessed with certain jams and the perfect kind of toast to spread them on, with melons at a particular point of ripeness, with a blend of coffee, or a cake to go with it. From time to time, we’ll feature an obsession and after some tinkering in the kitchen, perhaps a recipe too.”

3. – The LA Times Wine Decanting: Give wines some air “Air is one of the most talked about but most misunderstood elements in wine. We say a wine needs to “breathe” as if it just needs a few minutes to freshen itself up, releasing its seductive perfume. In fact, most wines have been waiting years just to cast off a little gas.”

2. – The NY Times Freeze that Thought “I know: you do. In that messy box you have some ice cubes, some stuff you bought frozen — a pizza? Lean Gourmet? peas? — and maybe, if you cook a lot, some stock or hastily stored leftovers. You also have a load of things you’ve already forgotten about and will eventually toss, even though you would have been guilt-struck if you had discarded them when they were fresh.”

1. – The Washington Post If Big Mama Could See Me Now “Girl, I’ll probably take some heat for this, but I’m going to say it anyway: Far too many of us view cooking as subservient. We — and I can say that because I was once one of you — proudly tell prospective husbands that we don’t do cooking.”

photo from The LA Times

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Filed under alcohol, Food, From the Refrigerator, News, Outside DC, wine