Counter Intelligence

Five on Food: Articles From the Wednesday Dining Pages

Posted in District of Columbia by melissamccart on August 26, 2009

1) Farm to Hub to Table. Washington Post. How groups are getting produce to restaurants and stores more efficiently.

2) Good Tips. New York Times. Frank Bruni’s last column. Best sushi place, how to navigate a menu, and delicious marrow for its “druggy” taste at Marea, etc.

3) Spain’s Hidden Treasure Wine. LA Times. Albarino is touted as one of the most lovely whites, particularly for summer. “‘The best white wines in the world are from very extreme areas and we are one of those,’ Amoedo says. I don’t think I’ve tasted a better 2008 Albariño than Martin Códax, with green apple and peach flavors and excellent balance.”

4) Barbecue and Beyond. Wall Street Journal. Barbecue and breakfast are among the reasons to go to Richmond for a food jaunt, according to Ray Sokolov. Just don’t go until summer traffic is over, or  you’ll spend four hours going 90 miles there and back like I did last weekend.

5) Book Review: Vefa’s Kitchen. Chicago Tribune.“At just more than 700 pages, this book is encyclopedic in scope. If you can’t find a particular Greek dish here, it probably wasn’t Greek in the first place.”

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Five on Food: Articles From the Wednesday Dining Pages

Posted in District of Columbia by melissamccart on August 12, 2009

1) Snob Appeal. Washington Post. Won’t someone knock heirloom tomatoes off their pedestal? I like the lowly Jersey tomatoes myself.

2) Image Problem? Don’t Pity the Bell. New York Times. I’m not alone in my green pepper dislike.

3) Now That’s Flour Power. LA Times. How to make perfect biscuits.

4) A Kernel of Truth. San Francisco Chronicle. Corn as dessert and other recipes.

5) Learning to Cook More Cheaply. Chicago Tribune. Five suggestions from culinary instructors.

Five on Food: Articles From the Wednesday Dining Pages

Posted in District of Columbia by melissamccart on August 5, 2009

1) To Go Upscale, Put a Cork in It. Washington Post. “Frankly, beer goes better with food than wine.”

2) The Cake Guy Shares His Secrets of Success. LA Times. “Like most people, I’d always thought making a cake from scratch was only for the heroic. In fact, Nancie McDermott’s book showed me that all you have to do is beat butter and sugar to a cream, beat in some eggs and add flour and milk in alternating batches, and there’s your batter. ¶ Wow, really have to lie down and recover after all that. ¶ I’m a different person now. People see me and say, “Hey, Cake Guy!” Because I’m usually carrying a cake around with a goofy grin on my face.”

3) Relaxing the R Rule. San Francisco Chronicle. Why we can eat oysters year round.

4) Getting Away, But Not From Cooking. New York Times. Writer of Unaccustomed Earth, The Namesake and Interpreter of Maladies, Jhumpa Lahiri muses on her vacation kitchens and the pleasure of a skillet crisp.

5) Lament for the Old Fashioned Restaurant Critic. New York Observer. Bruni replacement to be announced by the week’s end.