Sunday Reading
Michael Laiskonis writes about the "amber liquid gold" that is beurre noisette, with recipes for financiers and brown butter ice cream.
The New York Times Magazine makes the case for a nutritional and sustainable food source: insects: "After all, if Americans love shrimp and lobster, why won’t they eat their terrestrial cousins?"
The New York Times profiles the "Wisconsin Candy Delta", somehow neglecting to mention the very good Candinas. Ooooh, pretty slide show.
Ruth Reichl interviews Marcus Samuelsson on the opening of his new restaurant, Merkato 55. Grub Street has a preview with pictures.
Gourmet praises Sriracha: "Put it on any old thing, and that thing—empanadas, a plate of scrambled eggs, whatever—will turn into something gloriously, fabulously new. Sriracha imparts heat, sure. But it also imparts greatness."
Grub Street has a good rundown (with map) of food-truck options in New York City.
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4 Comments:
It's good to see the subject of insect eating getting some attention. A little while ago I wrote a somewhat longish blog post exploring why most Americans have such an aversion to eating insects. It's quite a complicated situation, involving many deep psychological attitudes and historical biases. In the post I also link to additional resources on insect eating (like Marvin Harris's book on food taboos) for those who want to find out more.
Marc at 11:48AM on 02/10/08
I grew up with Sriracha Hot Sauce and it's amazing to see all the attention the company is now getting. I always thought of it as a niche condiment found in Asian restaurants only and didn't realize how successful they were until I read this article in Los Angeles magazine. I had no idea that they had this much publicity as far back as 2001.
There has to be a bottle in my fridge at any given moment or I get anxious.
Narinda at 1:01PM on 02/10/08
Oh me and Sriracha go way back. There is no better combination of condiments like Sriracha mixed with ketchup drizzled on sweet potatoe fries. Or for something even better make some homemade cocktail sauce and mix in some Sriracha for some of the best shrip cocktails ever.
Jeremiahthegreat at 3:19PM on 02/10/08
I noticed the absence of Candinas in the Wisconsin piece too. My Wisconsin geography isn't good, so perhaps the omission had to do with their location. Nonetheless, a chocolatier that good anywhere in the state--ANY state--probably merits a mention, regardless of what the writer has to do to work it into the article.
Barry Foy at 11:27AM on 02/11/08