In Praise of Chicken Thighs
This versatile alternative to the chicken breast is also an economical choice [San Francisco Chronicle]
Chef Denies Pooping in Gelato, Offers to Take DNA Test
I'll take a DNA test, says hotel chef [Sydney Morning Herald]
Making the Moose Burger
Does the presidential campaign have you curious about making your own moose burgers, but you don't know where to begin? Step one: Place an ad seeking moose meat on craigslist.
The Moose Is Loose [Culture 11]
Onions 101: All About Alliums
Everything you ever wanted to know about onions but were afraid to ask -- from their cultivation and structure to how to cook and store them.
Les Oignons [A la Carte]
From Breast to Table
A Swiss chef wants to serve dishes made from human breast milk in his restaurant. And, here's a helpful hint: "One can cook really delicious things with it. However, it always needs to be mixed with a bit of whipped cream, in order to keep the consistency." Of course.
Salt Porn
Saveur magazine presents a photo gallery of 13 types of sea salt, from salmon-colored Alaea Hawaiian to golden Thai Ginger.
Ham Nerds Get Their Jamon
The wait for USDA-approved jamon iberico has been the gastronomic equivalent of camping out for a "Star Wars" premiere. But, after two years of waiting (and a $199 down payment), jamon connoisseurs are finally getting their prized hams.
Parsi Panir
Cowgirl Creamery's spreadable panir is a far cry from the firm, tofu-like cheese you'll find at many Indian restaurants, writes Janet Fletcher in the San Francisco Chronicle. N.B., I actually tasted the cheese just this week on an Acme Bread sandwich of baguette filled with panir, potatoes, and pesto. Highly recommended.
Henbane Makes For a Killer Salad
UK chef Antony Worrall Thompson has apologized after recommending henbane, a poisonous plant, as a salad green. Large quantities of the plant can cause a loss of consciousness, seizures, trembling of the limbs and even death. The chef had meant to recommend fat hen, which is a wild herb.
Cherry Chart
Saveur spells out the differences between six varieties of cherries, from sour balatons to firm, sweet vivas.
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