"It’s like eating fluke...only you’re playing Russian roulette."
Faux-carb taste test Salon persuades four foodies to open wide for some unappetizing low-carb foods.
The Art of The Cure Making guanciale at home: A 45 day journey.
The French Paradox« Muffins With the Soul of a Donut | Main | Vintage Pin »
If you've ever had to resort to using an empty wine bottle as a rolling pin (I have), you can appreciate the playful design of this rolling pin that evokes the shape of a bottle of Bordeaux, but won't leave any wine stains in your biscuits. $21.40 at Atypyk.
Posted by Josh Friedland on Jul 19, 2006 in Bakeware | Permalink
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Parents feeding their babies organic formula may believe that it is healthier than other products. However, it is much sweeter than other formulas because it contains cane sugar, or sucrose, which can lead to some harmful health effects in infants.
In The New Yorker, searching for a cure for the common hangover.
The New York Times inquires into how Yelp has succeeded where other restaurant review sites have failed.
Gourmet.com kicks off its monthly cookbook club with Rick Moonen and Roy Finamore's Fish Without a Doubt.
In his book Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood, author Taras Grescoe talks about the merits of canned sardines, the adulteration of seafood to make it look fresher, and the importance of eating what's in-season. His advice, in a nutshell: "So, after you’ve endured you’re not poisoning yourself, make sure you’re not eating endangered species. Then, think about the health of the oceans in general and keep a few simple principles in mind."
After learning about the Wednesday night wine challenge at Maverick in SF, Food and Wine's Jen Murphy challenges wine director Mike Pierce to match wines with Slim Jims, Cheetos, Skittles, and Cracker Jacks. His toughest pairing so far? Nacho Cheese Doritos.
