Counter Intelligence

Five on Food: Articles from the Wednesday Dining Pages

Posted in General Interest by melissamccart on January 16, 2008

tatertots_large.jpg1) Solving a Riddle Wrapped in a Mystery Inside a Cookie. New York Times. Jennifer 8 Lee continues her crusade on the origins of American-style Chinese food.  Today, it’s the fortune cookie. Want to learn more about Chinese food in America? Her book comes out this March.

2) One Hundred Things to Do with a Meyer Lemon. Los Angeles Times.  It’s the season for the fruit’s debut. Rather than comb the city for Meyer lemon cakes and tarts, check out this Bittman-style list and create something Meyer lemon-y at home.

3) Some Reservations about No Reservations.  Seattle Post Intelligencer.  Can’t get a reservation?  Neither can anyone else in Seattle, where more restaurants are dropping the option:

Lark’s decision — and the no-reservations policy at many restaurants — is based on the desire to encourage spontaneous eating, to be a neighborhood haunt where diners can drop in for a bite. The rationale?

“We know we miss out on some business because of it,” Ronan said. “A lot of people want that 7 o’clock table Saturday night, but we’re here seven nights a week. There’s almost never a wait between 5 and 7 on a weeknight.”

4) On Capitol Hill, a Vote for Edibility and the Environment. Washington Post.  Jane Black covers response Congressional staffers’ responses to the Hill cafeteria’s green lean makeovers, which incorporates more organic offerings.  Check out the Times’ version poking fun at Washingtonians’ unrefined palates:

The changes, instituted last month, would barely rate a mention in, say, Berkeley, Calif. But to some people here they represent an elitist misuse of public funds, and possibly a bit of anti-industry propaganda.

In newspaper articles and on blogs, the menu has been mocked for including sushi and brie, foods critics seem to regard as pretentious esoterica. Questions have been raised over whether the decision to stock a particular brand of organic yogurt was motivated by political donations. Writers have griped about allowing Ms. Pelosi to decide what they should eat. And some have expressed outrage at the notion that tax money is paying for all this frippery.

5) Chefs Take Tater Tots to the Next Level.  Atlanta Journal Constitution.  Tater Tot makeovers include foie gras and truffle stuffings.  But chefs such as Michel Richard, who includes a gussied up version in Happy in the Kitchen, likes the original just the same:

“I love Tater Tots like you get in a burger joint,” enthuses Richard. “They’re crunchy and crispy on the outside, and creamy and moist inside. Mmmmm.”

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