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April 9, 2011 • 4 Comments

  • Self Preservation in the LAWeekly
  • Photo: Felicia Friesema for LA Weekly

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.

• Considering your Passover spread? (Or maybe just considering it in the hypothetical?) Have a look at this fascinating point of view on restaurants that are anything but kosher. (Tablet Magazine)

While you're getting ready to do your own group rhubarb projects, check out these model preservers and their take on fruity self preservation. (L.A. Weekly)

Between Fergus Henderson and the Charcutepalooziers running around the food world, nose to tail has officially reassumed its place as a culinary way of life. Hold the phone, whole animalians -- what about seafood? Finally someone's proposing we eat the fish with the head on. (The New York Times)

Go spastic over these spaetzle -- even we (gasp) tire of pasta. (Smitten Kitchen)

  • spaetzle by Smitten Kitchen  Cod Optimization in The New York Times
  • Photos: Deb Perelman; James Prosek

• The beef debacle of late -- tainted meat, where it comes from, grass-fed vs. dry-aged -- has its roots in early America (it turns out.) We're reading What America's First Steaks Can Teach Us About Beef. (The Atlantic)

• We always wanted to know how many pieces of bacon we could be having ... alas. (Eating Well)

• Behold the death of fancy food as you know it (and our new favorite theory, The Brie Syndrome): When Class Meant Brie and Pears. (The New York Times)

We'd love for you to come visit us in NYC -- truly -- but for now, journey through your screen to the city's Little Italy of yore and satisfy your pangs for parmigiano (courtesy of the uber-popular Torrisi Italian Specialties on Mulberry Street whose promo video, mamma mia, takes us back.) (Huffington Post)

Torrisi Italian Specialties from Photo Pow

Comments (4)

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over 3 years ago TXDjinn

I remember this one time when there was a truly accomplished (in her mind anyway) chocoholic who was working for me and I walked into her cube to discuss a database design and she was slowly savouring a piece of Godiva. Being a rogue, I smiled and said "...amazing what comes from a factory in Camden, NJ" as she was in mid-bite. Her eyes just bulged out and she glared at me and said "...that is a cruel joke!" I broke the sad news to her that it was, at the time, part of the Campbell's Soup empire and I'd been to the factory where they were cranking these out and got a large bag of seconds for cheap.

I understand people's desire for luxury but all of this business about terroire, farm to market, foodways, etc. has just gone too far. I've seen people turn down delightful food that isn't fabulous enough which is a shame.

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over 3 years ago dymnyno

Nice melange of articles!

Niki

over 3 years ago saltandpeppersf

Godiva has driven me nuts for so long... I remember asking for a sample years ago and how they then proceeded to inform me of their 'no sample policy' but that I could join their club and receive two member chocolates a year. Um, no thank you. Funny, that they're now trying to be more approachable. And I'm sorry, but that beaded egg is just plain ugly. I bet Madécasse would be happy to give out samples of their chocolate, and it probably tastes dramatically better!

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over 3 years ago healthierkitchen

Thanks for the great selection of food reading! Love the video.