Posted by Erin Zimmer, April 23, 2008 at 3:00 PM
It's tough to explain my mayo hatred. I like eggs, lemon juice, salt and vinegar individually. I even love dijon, another key player in the pale-yellow creamy amalgam. But all together as one happy family? Ick.
I'm a "hold the mayo" kinda girl, but Nicole's photos over at Pinch My Salt make a pretty good case for the homemade version. She and Orangette, who wrote her Bon Appétit column this month on the ever-baffling condiment, have been all about whisking eggs to create their own Best Foods alternative. (Still skeptical on this end.)
Erin Zimmer is a new media analyst who frequently writes for Washingtonian, DCist, and other D.C. publications.
Posted by Lia Bulaong, February 14, 2007 at 2:19 PM
In Dining high on the hog for Chinese New Year, Olivia Wu discusses traditional foods of the day, how lavishly the New Year is feted in both Asia and in San Francisco, and lists ten mission critical tips to booking and ordering a private banquet at a fine-dining Chinese restaurant. This one is I think potentially most useful: "Ask for the restaurant's fixed-price menus for a 10-course meal. They can start at around $350 and go up to $650; some restaurants have menus composed for each price level. This is a good idea, especially if you don't know the restaurant and the chef doesn't know your tastes, or you don't know how to organize and pace a 10-course meal."
Other highlights:
Forgot it was Valentine's Day or too busy to make plans? Marlena Spieler put together a last minute Valentine's Day menu, from appetizer through dessert. The Cumin Lamb Chops with Sweet Potatoes & Tomato-Ginger Chutney sound delicious!
"Mayonnaise is one of the five mother sauces," says Nathan Peterson, chef-owner of Olivia restaurant in Berkeley. "It crosses through all of the classic cuisines, and when done right, is truly one of the most wonderful things in the world." Melissa Swanson explains why we should stop underestimating mayonnaise, and why and how we should make it at home ourselves.
