Food Blog

The Art of The Cure “Josh Friedland takes us through the steps of making guanciale-including, do not plan to hang your jowls at your mother-in-law’s-with recipes for the finished product.”

Smile, it’s kitchen camera “How can a chef be in two or more places at once? Plasma monitors.”

Are We Worthy of Our Kitchens? “Commenting on stoves that looked like “nickel-plated nuclear reactors” and kitchens with vast “refrigeration complexes,” David Brooks skewered the pretensions of high-end appliance owners in his book Bobos in Paradise. The bobo (bourgeois bohemian) kitchen is a “culinary playground providing its owners with a series of top-of-the-line peak experiences,” Brooks wrote. And with this comes an undercurrent of the worst sort of reverse snobbery. “Spending on conspicuous displays is evil,” Brooks notes, “but it’s egalitarian to spend money on parts of the house that would previously have been used by the servants.” ”

Not exactly about food, but these two articles are required reading regarding “the carbohydrate economy”:
The Once and Future Carbohydrate Economy “The carbohydrate economy could transform agriculture as well as energy, reviving producer co-ops, and giving farmers a hedge against voilatile commodity prices.”

The Forest Killers “Now the green-energy crowd is touting cellulosic ethanol. This is a blunder, one they will regret more than any of their previous blunders. It will level forests, destroy wetlands and disrupt ecosystems all around the globe.”… “History has already taught us what a carbohydrate energy economy does to a rich, green landscape–it levels it. The carbon balance goes sharply negative, too, when stove or cow is fueled with anything but waste or crops from existing farmland.”