Tag Archives: broth

In Print: Clips from Food Sections

5. – The Chicago Tribune Beefing Up Milk “Those who’ve grown up on skim milk varieties may cringe at the richness of whole milk. But other skim milk drinkers secretly long for a creamier drink. At least that’s the theory behind a growing niche of the market aimed at providing a thicker skim milk experience.”

4. – The Boston Globe Spoonfuls of Yum “Good chicken broth is the essence of great soup, and most chefs insist on making their own. If they’ve been boning chickens for another dish, there are plenty of meaty bones on hand. Chefs tend to scorn the idea of making soup using commercial broth (though some allow that home cooks shouldn’t shy away from buying broth if they don’t have time to make their own). When it comes to making chicken soup, everyone has opinions – usually very, very strong ones.”

3. – The LA Times Her phyllo rolls were Elektra-fying “Nina Lamb may be partially responsible for some of the greatest rock music ever recorded. Her contribution? Cheese-and-spinach phyllo rolls.”

2. – The NY Times Snack Time Never Ends “The obligations to bring a little something to eat extend to the adult world, too — I’ve baked for PTA meetings and child-rearing seminars that I didn’t even attend. But when it comes to American boys and girls, snacks seem both mandatory and constant. Apparently, we have collectively decided as a culture that it is impossible for children to take part in any activity without simultaneously shoving something into their pie holes.”

1. – The Washington Post DIY Coffee “Why on earth would you roast your own coffee, you say? For the same reason you’d make your own pasta or ice cream, brew your own beer, make your own vinegar or tonic water, or in fact create any edible or potable product from as close to scratch as possible, I say. Maybe you think you can do better than the pros. Maybe it’s cheaper, not as hard as you might think, or somehow therapeutic. Or maybe you just think it would be a hoot to try.”

photo from The Washington Post

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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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