Tag Archives: pickle

In Print: Clips from Food Sections

5. – The Chicago Tribune All About Ribs “In barbecue season, the butcher’s case is bulging with pork ribs. Baby back ribs, spareribs, country ribs, rib tips, St. Louis cut ribs, riblets, rib chops, rib roasts, baby spareribs, button ribs, Danish ribs and loin ribs (across the street, there are McRibs). The prices range from $2 to $8 a pound. Here’s what you need to know about the most popular cuts before you fire up the grill.”

4. – The Boston Globe Pickle Craft “I’m still obsessed with pickles. I am not alone. There is a pickle of the month club. A Facebook page for pickles has 6,110 fans (some of whom make comments not suitable for work). If you Google “obsessed with pickles,’’ a) you are obsessed with pickles yourself, and b) you will find you are in good company. Not that you need Google to tell you this if you’ve eaten in a restaurant in the past few years.”

3. – The LA Times Fruit Pies Perfected “It came still warm, its sugar-dusted crust glittering in the sunlight through the front window, the light, flaky exterior quietly shattering under the fork with each bite. Underneath, the rich berry filling oozed slightly — the thick, sweet glaze cradling tender, slightly tart berries that seemed to pop with every mouthful. It was magical.”

2. – The NY Times Gelatin Makes Wine Go Wobbly “Nature makes some good products, but when you are 10, what the food companies do is awesome. Nothing in the plant or animal kingdoms can rival the wonder of Tang, the astronaut’s orange juice. It has little in common with fruit juice. If it tasted more natural, there would be no point in pouring it into the palm of your hand and licking it. The rush of sugar and citric acid was intense enough to blot out all other sensations for a moment, and for that trip to sensory bliss I would now like to thank my mother, the space program and the entire era of American food history from the 1950s through the 1970s.”

1. – The Washington Post A Sundown Supper on the Grill “I knew the heat had gotten to me when the mere sight of my partner putting the kettle on for Saturday morning coffee sent me into hyperspace. Apparently he hadn’t received the No Stove, No Oven, No Way! memo.”

Photo from The Chicago Tribune

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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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In Print: Clips from Food Sections

5. – The Boston Globe Corner the Market “It’s late July and the farmers’ markets are flush. For a month or more, growers have been picking a ripe cherry tomato here and a green bean there, but only for their own tables. Now there’s finally enough to pack the bushel baskets and drive them to market. From now on, the produce just gets better and better – until the frost.”

4. – The Chicago Tribune Hold the Mayo – And don’t let go! “In a nation that is waging war against childhood obesity, and where good and bad cholesterol numbers are bantered about at cocktail parties with the same excitement as celebrity gossip, one condiment defies today’s health-conscious trend. Mayonnaise: It’s the glue of salads and celebrations. Whether you prefer full-throttle mayo, fat-free, lower-fat, soy-based, organic, trans-fat-free or subtly flavored, supermarket shelves are stacked with mayonnaise choices, and consumers are snapping them up.”

3. – The LA Times Los Angeles Chefs are Happy to be in a Pickle “Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.”

2. – The NY TImes Slow Food Savors Its Big Moment “Slow Food’s leaders, the chef Alice Waters chief among them, bristle at the criticism. But most acknowledge that the organization did not translate well to an American audience. As a result, it has never had as much cultural or political impact as its parent group in Europe…. Its philosophy — that food is about much more than cooking and eating — is often hammered home by Mr. Petrini on his frequent trips around the world.”

1. – The San Francisco Chronicle Global Food Crisis Comes Back to Calories “Calories are at the root of today’s most important nutritional problems. Those of us in the Western world get far too many. Much of the rest of the world doesn’t get nearly enough. And for everyone, calories are suddenly getting very expensive. Calories measure the energy value of food. They are a quick way of talking about the amount of food we eat and how much that food costs. Eat too many calories for the number you use, and on come the pounds. Food tempts us everywhere, even in places like business supply stores, bookstores and libraries. It comes in larger and larger portions. And we are expected to snack all day long.”

Photo from The Boston Globe

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