Meg Hourihan's Profile
The Ten Most Recent Posts By Meg Hourihan
From Required Eating
Posted by Meg Hourihan, April 9, 2007 at 3:14 PM
For someone who really loves fried eggs, this egg coffee table would be perfect! There's also an orange slice table for sale by the designer, in case citrus is more your style. I can imagine thinking this is a great idea and then in about six months wondering, "Why did I want a fried egg coffee table?" But maybe I don't love eggs enough. [via AT Nursery]
From Required Eating
Posted by Meg Hourihan, April 4, 2007 at 3:30 PM
Eater's got a picture of a list of Frank Bruni's aliases and phone numbers. Apparently some high-end New York establishments have this poster hanging in their kitchens, encouraging staff to be on guard for the New York Times food critic. If only the photo weren't so blurry! Then we could all start using these aliases and see if we could send a few kitchens into a premature panic. Or maybe get some Frankie VIP status for ourselves.
From Required Eating
Posted by Meg Hourihan, April 2, 2007 at 1:11 PM
With all the jam and jelly talk today, of course my thoughts turned to my experiences making strawberry jam with my grandmother. Less than three months 'till the berries will be ready for picking again. And that means more jamming, and more family memories. I can't wait!
From Required Eating
Posted by Meg Hourihan, April 2, 2007 at 6:00 AM

Photograph from iStockphoto.com
What's the difference between jelly and jam? Can you make a peanut butter and jam? Technically that's still PB&J, right? And what are preserves? Marmalades? And conserves? These days, when it's easy to just pick up a jar of Smucker's at the supermarket, why should we bother to try to make sense of these terms? Well, because it's National Peanut Butter and Jelly Day! And because homemade jams and jellies are easy to make and delicious to eat.
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From Required Eating
Posted by Meg Hourihan, March 30, 2007 at 10:44 AM
You may have experienced fresh killed chicken at your local Chinese restaurant. What about fresh killed chicken in your very own bathtub? Fresh Meats is part of New York's underground dining scene, "a group of relentless carnophiles who provide dinner parties the absolute freshest meat possible. This involves bringing a soon-to-be-delicious animal to your apartment, then taking it through all stages of preparation, starting in your bathtub, and ending in your oven." I can't decide if I'm intrigued or repulsed.
From Required Eating
Posted by Meg Hourihan, March 29, 2007 at 10:55 AM

Check out this amazing deep-fat fryer with goldfish living in it! The fish live in water that sits below the oil, and eat the food particles that sink into their home. Crazy. And there's a video too. [via Jason]
From Eating Out
Posted by Meg Hourihan, March 27, 2007 at 2:48 PM
'Bistronomy' combines the words "bistro" and "gastronomy." In France, bistros are "a traditional synonym for casual, inexpensive dining" and now the best are serving really great food at decent prices, and in a less stuffy atmosphere than a Michelin two or three-star restaurant. I haven't tried any of the new bistronomy places mentioned in this article, but I'm digging the term. It's like a French "gastropub," and it makes me think about New York's Ssäm Bar: casual and fun, but amazing food. Is bistronomy the right term, or is this simply what all restaurants should be?
From Required Eating
Posted by Meg Hourihan, March 26, 2007 at 5:54 PM
Adam mentioned the New York Times editorial support for Wolfgang Puck's decision to ban inhumanely-raised meat from his restaurants earlier today. I wrote a longer response to Wolfgang Puck's humane decision over at Megnut.
From Required Eating
Posted by Meg Hourihan, March 26, 2007 at 4:00 PM
In my quest to eat healthy, I've been stymied by the contradictory information I receive on what seems to be a weekly basis. Recently it was a report that canned tuna may not have lots of Omega-3s. My friend Rebecca recommended Eat, Drink, and Be Healthy, by Harvard doctor Walter Willett. Based on evidence from large studies of diet and disease, he recommends a new way of eating. It looks like a great way to separate fact from fiction when it comes to making healthy eating decisions. Has anyone read this? Any thoughts?
From Required Eating
Posted by Meg Hourihan, March 23, 2007 at 2:30 PM
What is ultrapasteurized milk? This issue has been in the news lately, and I tend to write about it a lot. So here's an easy link for those wondering what the difference is between regular pasteurization and ultrapasteurization.
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Favorite foods: Eggs, liverwurst, cheesburgers, oysters
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