April 8, 2005 — The New York Times (free registration
required) gives its
guide to high-end food shopping on the web. Unlike most print
publications putting their articles on the web, the Times actually
puts hyperlinks to the sources in the article. Amazing!
Not to raise the foie gras issue again (please
please don't write to me complaining) but here's a pretty well-known
chef, Charlie Trotter,
renounces foie gras on "ethical grounds".
Jeffrey Steingarten had a whole chapter in one of his books about
salt and whether it really makes any difference which one you use.
Since salt has the same chemical makeup no matter what brand you
buy, dissolved in water, how could you tell the difference. That
said, I have found, at least for me, that the shape of the salt (undissolved
of course) really does play differently on the tongue. The Los
Angeles Times (free registration required) talks about the
variety awaiting you in the world of salt.
Heidi at 101 Cookbooks is kicking ass with some great posts. My
favorites as of late have been her
potato spoon bread, and
cream waffles which I plan on making Sunday morning for
Derrick of Obsession with
Food is still cranking as well. His
post for SFist all about snap peas has such a mouthwatering
picture at the top that you don't even have to read the article to
There's a new food
blog (roughly every ten minutes) called
Eggbeater that I found
out about via Food
Chronicles. I was immediately inclined to like the site as the
first post I saw talked about
making green beans with guanciale. There is nothing not to love
Orangette is a
really good food blog. It's not just that the author Molly writes
well and posts great photographs, but she really opens up about
herself. I think if you're going to put yourself in the position of
giving opinions on something, you need to have a deep honesty about
yourself and all the aspects of yourself that will affect your
judgment. Trust me, this is hard, but I think important. Her latest
post covers her
aversion to change and chickpea-tomato soup.
I've been meaning to post about this for awhile. At first the idea
of a pretend restaurant seemed a little wacky to me. Why have a
restaurant without food? But
really well done and a labor of love. And essentially there's no
difference between writing about food in a blog or a magazine vs.
writing about it as if you were cooking it in your own restaurant.
I'm thinking of starting my own virtual food spot.