An homage to pigs
After all the food fads, crazes, fashions, and just plain absurdities, it's nice every now and then to consider those things that are always steady and true. And that's why this article from the Guardian, Pigs: a very…
2013
Mark Bittman's surprisingly positive view on industrial tomatoes arouses debate
In his NY Times column, The Opinionator, Mark Bittman recently wrote of a visit he took to California to scope out why industrial canned tomatoes can taste better than even the "heirloom" tomatoes he buys at the grocery…
Keeping guacamole fresh w.o. pits, plastic wrap, or more lime juice
The Kitchn recently appears to have solved one of those very annoying kitchen issues - how to keep guacamole from turning grey. In The Best Way to Keep Guacamole Green, they reveal that: "All you do is cover the…
Me and my cookbooks - August 2013
At a time when the press relentlessly insists that no one is interested in cooking at home anymore, there is great joy in realizing that there are many others ( EYB members) who enjoy the creativity and pleasure of…
Honoring Julia Child's birthday
Today, Julia Child would have been 101 years old. So we thought we'd pause from all those weighty issues we normally discuss and take a moment to appreciate the grande dame of cooking. And what better way to do so than…
Can you really bake a doughnut?
It's the end of summer, really, that makes you think you might even contemplate making doughnuts. The weather's getting just a little cooler. Your days of leisure are coming to an end. You think to yourself, "I might -…
The dirt about "superfoods"
We're on a bit of a nomenclature binge, discussing the definition of the word "pizza" yesterday, noting the now legal definition of "gluten-free" last week, and today taking a look at the word "superfood." This is a…
Is it a pizza or isn't it?
We know it's August and in much of the world there's not a lot of heavy mental lifting going on. so we wanted to nudge the brain cells a little with this crucial question, posed by the kitchn, "When Is a Pizza Not a…
The link between food and rituals
The New York Times has a fascinating article called Rituals Make Our Food More Flavorful that provides incentive to mull over how we eat, as opposed to what we eat. Studies published in Psychological Science found that…
Is food writing sexist?
Here's something to mull over on the weekend: Is food writing sexist? Frankly, we had never thought about this question, but L.V. Anderson over at Slate has a decisivie article called Hey Food Writers, Stop Comparing…
Great prosciutto doesn't have to come from Italy
Having posted yesterday about lab-grown hamburgers, we wanted to bring the discussion around full circle, and this New York Times article about a small Iowa farm producing prosciutto that rivals that from Parma does the…
Unveiling laboratory-grown hamburgers
The biggest news this week is the unveiling and testing of the first laboratory-grown hamburger - you can read all the details in NPR's Long Awaited Lab-Grown Burger Is Unveiled in London. In a nutshell Google cofounder…