Hot Spots, Tear Reduction Strategies, and Other Food News
Cravings: Why We Have Them and What They Mean by Devra First (Boston Globe): A feature accompanied, of course, by a sexyporn shot of a bar of chocolate. Because you're more likely to read about food cravings while you're having one.
What's Hot, What's Not, in Pans and Pots by Harold McGee (NY Times): The eminent food scientist tests out the new Thermalon cookware (finally, a replacement for my old omelet pan) and has a d'oh moment over Bénard-Marangoni convection.
Kitchen Essentials and Items You Can Pass By by Russ Parsons and Amy Scattergood (LA Times): There's been a flurry of these stories around the country lately, which I find a little yawny, but when Russ Parsons, one of my icons, gives out advice on what to buy and what to avoid? I'm paying attention.
Put Next to Water, an Onion's Not So Hostile by Andreas Vierstad (Wash Post): Running the tap while you cut onions sounds like superstition, but the author swears it works. I've found thick contacts even more effective.
Finally, the cookbook you have all been hungry for. Do I sense a future One Pot?
Santa Cruz Organic Farm Wins Pesticide Suit by Bob Egelko (SF Chronicle, via Grinder): California courts assign a dollar value — $1 million — to the loss of income when pesticide drift from a large commercial farm onto an organic one nullifies the organic farmer's certification.
Speaking of melted chocolate, drinking it straight is now apparently a YouTube meme. If you'd like a slightly more appetizing/disturbing sight, watch this:
(And here's the death metal remix.)
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