Well it seems there won’t be any end to the photography problem anytime soon (what they heck did I do to my software?). But that’s not to say I can’t still run my fingers about what went right and wrong with this weekend’s dessert adventure. As you may recall, I was planning a (fairly) standard […]
READ ONFinally got a look at the print version of the NYT food section yesterday, and was amused to see that there was a recipe accompanying the rye whiskey article: ginger-pecan biscotti. Apparently it’s their top recommendation for a food accompaniment to a very good rye cocktail. Me I don’t see it catching on in bars, […]
READ ONActually the most you can say of any particular fat is that it’s “high” in saturated fatty acids, since every fat, whether solid fat or oil, contains a mix of saturated and unsaturated fatty acid molecules. It’s the proportion of those fatty acids that’s important. You can imagine a fatty acid molecule as a long, […]
READ ONI suppose one could really argue that rye whiskey has been fading in popularity ever since the Whiskey Rebellion. That happened, as you may recall, in 1894, just a few short years after the federal government enacted a tax on small whiskey producers (mostly Scots-Irish settlers in the Appalachians) to help pay off the military […]
READ ONThis week’s New York Times food section has a fun article on rye whiskey. Apparently it’s all the rage these days in Epicurean drinking circles, mostly because there’s so little of the good stuff around. Clearly there’s a significant, “I-know-something-you-don’t-know” undercurrent to this whole craze, which is, er…something I wouldn’t know anything about. What’s more […]
READ ONSeems Louisville made national news last week and I didn’t even know it. Not that the mayor was exactly crowing about it, you understand. According to a national survey, Louisville residents ranked second (just behind the inhabitants of Birmingham, Alabama) in fast food consumption, averaging just under 6.5 visits to a fast food franchise per […]
READ ONBaker extraordinaire Dorie Greenspan stopped by the National Public Radio studios last week (acutally she probably ran there, since nothing beats that kind of publicity) to talk with Michelle Norris about her new book and her “mission” of demystifying baking for home cooks. In the (probable) event you missed it, you can listen to it […]
READ ONThe Wall Street Journal had a terrific article last week on the rise of professional chef hotlines. A great alternative to all those two-dollar-a-minute phone sex and astrology 900 numbers I think. A lot cheaper, plus you actually learn something. The premise has been around for a couple of years, but only now do they […]
READ ONMuch as I love to cook, I was delighted not to have had to lift a finger this past weekend, which turned out to be a long succession of fabulous meals. I ate full turkey dinners no less than twice, each its own little culinary masterpiece. The first was traditional: an oven-roasted bird with a […]
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