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In Print: Clips from Food Sections

5. – The LA Times Kitchen Essentials, and Items you can Pass by “Value is a relative concept. Just ask the folks at Lehman Brothers. But when it comes to ingredients and kitchen tools that beckon to the enthusiastic home cook, it’s important to the bottom line — in this case, a great meal — to take a look at what’s really worth your hard-earned cash — and what isn’t.”

4. – The Chicago Tribune Culinary Courier “Thanks to this movement, tomatoes eventually turned up in Italy, potatoes populated Ireland and chili peppers sprang forth in China’s Sichuan province. Conversely, the migration put the pork in the Mexican taco al pastor, turned fried chicken into the South’s Sunday sacrament and led to that special entity known as the Chicago steakhouse.”

3. – The San Francisco Chronicle Kitchen Essentials: 10 Versatile Pantry Items “Yet great cooks are only as good as what’s in their cupboard. Foods from the pantry are the backbone of any meal, whether it’s oats for breakfast or polenta for supper.”

2. – The NY Times Old Gender Roles with Your Dinner “Certain musty rites — chivalrous from one perspective, chauvinistic from another — have faded or disappeared. It’s a rare restaurant that gives menus without prices to women dining with men. And most restaurants no longer steer the “ladies” toward the banquette, assuming they want to face out toward the room.”

1. – The Oregonian Building the Perfect Breakfast Sandwich “To sandwich such a perfect egg, cooks find function in a bevy of breads including buttermilk biscuits, crumpets, hearty rolls and waffles. At Grand Central Bakery, co-owner Piper Davis prefers serving sandwiches on Grand Central’s hearty bolo bread instead of a flimsy, flaky croissant.  ”

photo from The LA Times

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In Print: Clips from Food Sections

5. – The Boston Herald Mmm… bacon (and more…) ” ‘Everything is better with bacon. It’s one of my favorite foods,” said Don Yovicsin, the owner of Jake’s Dixie Roadhouse in Waltham. “So when one of my friends mentioned the idea of bacon and vodka, it piqued my curiosity.’ ”

4. – The Chicago Tribune Old School Tool “Today, we’re looking at another old tool from the old school, one that’s still popular in professional kitchens but which largely has fallen out of favor at home: the food mill.”

3. – The LA Times Entertaining with an entree-free dinner “Let’s face it: Late-summer nights are perfect for entertaining but not so great for cooking or eating three-course meals. This kind of weather calls for a different battle plan for dinner. “

2. – The NY Times Even Chefs Have to Wait for a Table “Restaurant openings in New York are beginning to require the kind of planning that went into the Beijing Olympics. A few of the restaurants in this annual preview were also in the preview last year, prematurely, it turned out.”

1. – The Washington Post At the Dinner Table, A Comedy of Manners “It’s a cathartic job: You get to complain a lot. When the receptionist put me on hold and forgot, I not only had a beef, I had a column. And I had particularly juicy fodder the week the maitre d’ stuck his thumb in my espresso to verify my claim that it wasn’t hot enough. Thirty years later, that maitre d’ is still protesting that it was his waiter’s thumb, not his.”

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