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From Required Eating
Posted by Emily Koh, May 10, 2008 at 7:00 PM
Items you may have missed from the Serious Eats universe ...
- Cocktail connoisseur Paul Clarke has put up entries for the Mixology Monday logo contest — voting ends Friday, May 9, at midnight Pacific time. [The Cocktail Chronicles]
- Sandwich man Zach Brooks thinks the best breakfast sandwich (er, burger?) is at Goodburger. [Midtown Lunch]
- Chicago correspondent Michael Nagrant looks at the kinks in the tipping system at restaurants. [Hungry Mag]
- Cooking with Kids contributor Matthew Amster-Burton would rather have to not make a decision when dining out and hand himself over to the chef's whims. [Roots and Grubs]
- Dinner Tonight contributor Blake Royer celebrated Cinco de Mayo with huevos rancheros for brunch. [The Paupered Chef]
- Snapshots from Vietnam contributor Cathy Danh makes use out of such great-looking squid to make some mi xao muc (pan-fried noodles with squid). [Gastronomy]
From Required Eating
Wither Green Acres? Will the next generation of farmers' market growers continue the green revolution or will the markets gradually disappear? [LA Times]
Under the Influence: Some wine aficionados are looking like "dupes and twits" who are easily swayed by marketing. [New York Times]
Cold Cut War: U.S. and Russian navy sailors went head-to-head in a sandwich-making competition. [BBC]
Clown Suits: The new U.K. McDonald's uniforms—do they make Mickey D's "swankier"? [Times Online]
Under Siege: Australia's wine industry is facing price hikes, poor quality, and plummeting sales. [Times Online]
From Required Eating
Posted by Emily Koh, May 9, 2008 at 2:00 PM
The useful, thoughtful, and funny discussions in Talk keep us clicking, reading, and grinning. Looking back at the week past, here's just a handful of our favorite threads and comments.
Tuna. In a Can. Love it or Hate it?
"Every year I mix up a wonderful tuna salad that everyone I make it for loves, and every year I eat about 2 bites before I swear I will never do this again! So in answer, NO CANNED TUNA!!! thank you" – huney_bumper
Favorite Food Network Show and Chef
"I used to have a crush on Tyler [Florence] until he got puffy in the face." — charm city cupcake
Emotional attachments to kitchen appliances
"Tonight I parted company with my electric range... The family who got it will certainly love it as much as I did, and it will be cared for. And I'm doing it no fever by hanging onto it without using it. It needs to be used. But that still doesn't help the fact that I'll miss it." — beth1
Frog Legs?
"Are you insinuating that the senior citizen frogs, like their human counterparts, are fattier and crabbier - hence more fishy tasting, and thus undesirable? Where's Gomer Pyle when I need him?" — PerkyMac
Is there a such thing as too much fried potato?
"I'm not so much a fan of french fries, but if it's normal fried potato, I believe there is no such thing as too much. Kind of like friends, the more, the merrier." — Schnauzer_Mama
From Required Eating
Posted by Emily Koh, May 7, 2008 at 10:15 AM
Are you a cook... or a shoemaker?
In Michael Ruhlman's The Elements of Cooking, a shoemaker is defined as kitchen slang for an untalented cook. Chef David Cruz of the Napa restaurant Ad Hoc would like to add this distinction: "Shoemaker indicated someone who didn't care, who, in the heat of service, simply slapped food on a plate, wanting only to get the night over with, to get the food out the door and go home." I wonder what bad shoemakers are called... (If you want to know how this term even came about, a commenter explains its origins.)
From Ed Levine Eats
Posted by Emily Koh, May 7, 2008 at 10:00 AM
Most people cite Gray's Papaya for good hot dogs, but if you're looking for more bang for your buck, your best bet is in Chinatown at Jumbo Hot Dog, where you can get a filling hot dog for 92¢ ($1 once you add tax). Cheap Ass Food crunched some numbers for comparison on their last visit: Gray's dogs are 5 inches in length and 5/8 inches in diameter, while this quarter-pound jumbo wiener clocks in at 6 inches and 1.25 inches in diameter. Onions, relish, and sauerkraut cost an extra 25¢ each. Our man Ed Levine stopped by two years ago and wasn't too crazy about them. Perhaps it's time for a second visit, Ed?
Jumbo Hot Dog
Canal Street and Bowery (map)
From Required Eating
Posted by Emily Koh, May 6, 2008 at 7:45 PM
The U.S. beef ban over mad cow disease concerns may have been lifted in South Korea last month, but how does it look when even officials aren't willing to eat imported beef on TV?
When the free trade agreement (FTA) talks between South Korea and the U.S. were under way in 2006, Trade Minister Kim [Jong-hoon] ― who was the chief negotiator ― said he was willing to eat imported U.S. beef "as a citizen." But he declined to reply whether he would eat the beef on TV. Later, Kim expressed uneasiness about journalists' questions on food safety and test eating.
[Assistant U.S. Trade Representative] Wendy Cutler, who was the chief negotiator for the U.S., was also noncommittal on the eating of beef here.
When Korean netizens' demanded for her to eat the "bone-containing" U.S. beef at a warehouse of Incheon International Airport during her stay in Korea in March 2007, she just said, "I'll consider it."
Presidential spokesman Lee hinted that President Lee is not considering test eating of imported meat "in Seoul."
If it's just beef, and it's supposed to be safe beef, what's the big deal? The Korean government's official line is that the President has eaten U.S. beef when he visited George W. Bush during his visit last month, and this is the same beef that will be exported to Korea. The U.S. Department of Agriculture even held an emergency press conference for Korean correspondents in Washington in an attempt to quell fears over U.S. beef safety. Although most of it seems to be misleading information dispersed by both media and the Internet, we all know how fast panic can spread. Will officials surrender themselves to public demands? [via ZenKimchi Korean Food Journal]
From Required Eating
The United States Patent and Trademark Office recently revoked the patent for the common Mexican bean. Officially named the Enola bean, a man named Larry Proctor in the 1990s claimed to have invented it after selectively breeding some beans he bought in Mexico. Turns out that this "unique" yellow legume is actually preeetty similar—identical, in fact—to the Phaseolus pinto bean, also known as the azufrado or Mayocoba bean, which is commonly planted by Latin American farmers. Hmm... [via Boing Boing]
From Required Eating
Posted by Emily Koh, May 4, 2008 at 4:00 PM
Items you may have missed from the Serious Eats universe ...
- Baking maven Dorie Greenspan discovers the joy of using a mortar and pestle.
- Sandwich man Zach Brooks has the first look inside Hallo Berlin Express in midtown NYC, set to open May 7 or 8.
- Chicago correspondent Michael Nagrant has a photo slideshow of food-related pictures from Artropolis, Chicago's modern art fair.
- Sunday Night Soup master Gurgling Cod takes a look at some issues concerning Yelp and its reviews.
Continue reading »
From Required Eating
Posted by Emily Koh, May 3, 2008 at 3:00 PM
The Ten Most Recent Comments By Emily Koh
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Location: New York, NY
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Favorite foods: Tonkatsu, bananas, Fage yogurt, char siu bao, octopus, Korean food
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