Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about chocolate sorbet and cherry pitting, questions about FOOD52 recipes, and discussions about the latest ban on foie gras, it's a lively place. Here are our top 5 Hotline questions of the week:
2. In search of an efficient way to pit cherries, SKK asked FOOD52ers if they have any handy tricks up their sleeve. Sunkissed said:
I just pitted 4 lbs of cherries in 15 minutes using a metal Wilton cake decorating tip. I used a star tip and it pushed only the pit out with no juicy after mess. Hands aren't stained either. BONUS!!! Yay!! I couldn't believe how easy it was. Just stick your thumb in the wide opening of the tip then insert the star end, give a little push. Wha-la! Cost for tip $1.79.
4. And, with 10 pounds of eggplant, Helen's All Night Diner asked the community what she should make, keeping in mind that she's already whipped up a batch of caponata and ratatouille. FOOD52ers had many ideas, inspiring her to make a spicy tagine as well as eggplant meatballs.
5. Finally, as a result of the recent ban on foie gras in California, a debate developed over the ethics of gavage. As BoulderGalinTokyo noted, there is "Such passion on BOTH sides!"
I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.