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Feed52

March 5, 2011 • 26 Comments

Tapping urban maple syrup  A Whoop over Whoopie Pie 

Brew that coffee! Pour that OJ! And settle in this morning to catch up on what's happening in the world of food. Here's what we're reading (and watching) this week.

DIY Mustard (Sunset Magazine) -- recipes to make this oh-so-functional condiment at home. We're trying these with the crunchy sourdough pretzels from Martin's Pretzel Company in Union Square Market -- our entire office is addicted.

• In the spirit of stocking your larder with DIY stuff, we're watching how to make hot sauce (Etsy) so we can shelve it next to a bottle of homemade Sriracha.

Whoopie pie: big whoop? (The New York Times) -- Locals in Lancaster and Maine go at it.

• Given the fact that we use the stuff everyday, we're thrilled to have a solid word on everyday olive oil from Chef Sarah Jenkins (The Atlantic).

• In the spirit of self-education, a primer on sustainable fish (The Wall Street Journal)

• What can we say: we too are hooked on Gabrielle Hamilton-mania (The New York Times).

• As you cook your way through our pudding contest, there's no getting around ye olde vanilla bean. Consider vanilla! (The Guardian) 

• Calling all Boston food52ers! Tis the season for maple syrup and we're tapping an urban maple source (The Boston Globe). 

• An issue of serious importance, we are glad to hear that consumers are finally taking on supermarket tomatoes (The Atlantic).

• And, we leave you with a chuckle over Toys that really cooked! (Francis Lam)


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Comments (26)

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over 3 years ago mariaraynal

Yet another great addition to the site!

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over 3 years ago CathyB

Just read the NYTimes article on the whoopie pie controversy. As a PA native, I agree with Pennsylvania's claim to the confection. Besides, Maine clearly does not "get it." Check out this quote from the article:

Donald Pilon, a state representative from Saco, objects to honoring the whoopie pie, believing that a dessert made from large amounts of shortening and sugar should not be heralded when a third of Maine children are obese.

“Whoopie pie, it’s not even a pie,” Mr. Pilon said. “It’s two pieces of cake with frosting in the middle.”

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over 3 years ago Margo True

A blast to read, from people whose taste I trust.

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over 3 years ago MLT13

A+M,

Feed52 is the perfect accompaniment to Food 52. The continuous enhancements to the site keep it interesting and make it a "must read" everyday! Many thanks!

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over 3 years ago gigiaxline

Love this new feature!

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over 3 years ago Daphne

This is fantastic! Love it!

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over 3 years ago betteirene

Doesd anyone have any spare hours they can give me? It's getting so full here, I don't have time to cook!!

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over 3 years ago Sadassa_Ulna

ok. I was already addicted to food52, now I will never leave! What's next, lickable screens? Feed52 is really great, thank you!

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over 3 years ago Marie Viljoen

The owners of the Hurley Stone House, a B&B, make their own maple syrup, too, tapping the enourmous tree in their front garden...We had it for breakfast, and it was delicious.

http://66squarefeet.blogspot...

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over 3 years ago edamame2003

great great great curated tidbits of food info! love it--it will become part of my saturday morning routine!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Ditto and I love that you called it Feed52.

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over 3 years ago deanna1001

Nice survey of interesting stuff. A small quibble in the olive oil piece regarding the reuse of cooking fat (which she claims is never done) I think duck or goose fat used for roasting potatoes can be strained and reused for a long time. And, thanks for the laugh! I needed that today.

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over 3 years ago monkeymom

oh man, that clown thing in the last toy story is hilarious. Thanks for a much needed laugh today!

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over 3 years ago cheese1227

Oh, what I wished for. An intellegent way to weed through all the food focused chatter going on. Thanks.

ps. It does kind of irk me though, with regards to Whoopie Pies and Maple Syrup, that these things don't get much attention until the city folk think they are worthy enough t to take them on themsleves. I've been making Whoopie pies and tapping maple trees since I was a Brownie out here in my various versions of hicksville.

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOVED the Gabrielle Hamilton story! Can't wait to read her book.

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over 3 years ago Midge

Me too. Just went out and bought her book.

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over 3 years ago edamame2003

when i grow up, i want to be gabrielle hamilton.

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over 3 years ago gingerroot

Just started BB&B last night...

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Me too edamame2003!

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over 3 years ago mariaraynal

My husband brought home BB&B the day it was released. I was touched by his thoughtfulness and marveled at how attuned he is to my interests and passions. Then he plopped on the couch and started reading. Hasn't given it up yet.

Mcs

over 3 years ago mcs3000

Great name and picks. Like how you end with a chuckle.

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over 3 years ago gingerroot

This is fabulous. Thanks!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Great Stuff! Thanks guys. Nice way to start the weekend.

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over 3 years ago Midge

Great idea!

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over 3 years ago Burnt Offerings

Honestly, you guys are rocking it. This is great, and such a nice addition to the feeds I get from Eater.com and Serious Eats.