Food News, May 6, 2005 — The Chicago Tribune decided to do a
blind tasting of a series of coffee liqueurs. Since coffee isn't
really my thing I suppose I'll have to take their word for it.
Still, it was neat that newcomer Starbucks, yes Starbucks won the
tasting. I think it's cool when a big company still can focus on
doing things with high quality. In many ways I think it's harder for
big companies to deliver quality than small ones.
It's so weird but I'm now getting 1-2 offers
per week from various PR folks to review products. It's mostly books,
but this week I got an offer to try out a pre-release of a new brand of
disposable "tupperware". Freaky. I think I'll pass on that one, though I
do always appreciate the offer of free stuff. I think employees of PR
firms are taking seminars where they tell them how cheap it is to get
bloggers to write about their products. We're not used to getting free
If you're in New York on May 17th you may want
to check out "The Cuisine
of Queens and Beyond" a sort of food festival presented by Dish du
Jour magazine. Honestly, I have no idea what this magazine is, or what
the event is all about. But
Debbie thinks Rocco di Spirito is "hooooot", and as he'll be there,
I imagine there's others that would like to get a glimpse of him as
well. Is he still even cooking? Or does he just go around being good
looking. Debbie says: "I don't care."
Passover has been over for a few days now (I
needed bread so badly) and Amy at Cooking With Amy did her own
Passover post as well as a roundup of a bunch of other Passover
posts from various food blogs.
One of our readers, Aaron, pointed us to this
comparison of various salts
from Slate. Jeffrey Steingarten had a great article about whether salt
could really taste any different. The conclusion I've come to is that
since salts are chemically identical, dissolved in water there is no way
to tell the difference between them. That said, I do think that
different salt crystals have different shapes, and before dissolving, I
feel the shape can dramatically affect the flavor as the salt crystal
hits different spots on your tongue.
We're going to Hawaii for a few days at some
point down the road. Is it wrong for me not to be enamored of Hawaiian
food? My experience with Hawaiian food is generally large portions of
shredded meat (usually pork) and overly sweet flavors. I'm sure this is
an unfair generalization, but it's based on my semi-limited experience.
The other food I've seen in Hawaii is high-end Japanese restaurants
catering to Japanese tourists - authentic but somewhat antiseptic, and
"higher end" chains like Roy's. Bottom line, does anyone have any
suggestions on where to eat while in Maui? Thanks.
I feel like food scares are somewhat faddish.
Then again, you never know what to really listen to.
Got Mercury has a mercury
calculator to see if all that sushi you're eating is slowly killing you.
Though, if you eat that much sushi, how bad a life could it have been?
You know what a wiki is (actually, you very
likely might not, so here's a
definition). You know what a recipe is. But a