All the News That's Fit to Eat — July 23, 2008

July 23, 2008

What to do with all that extra leftover takeout rice. — Washington Post
The science of soft-serve, and how chefs are transforming the swirl into a gourmet dessert. — New York Times
Will this summer's massive wildfires hurt California's wines? — Press Democrat
Why Spain's albariño is the perfect white for summer sipping. — Houston Chronicle
In France, renowned chef Paul Bocuse makes history elevating "le fast food"; can the US be far behind? — Los Angeles Times
Cooking to enhance the produce you've just bought at the farmers market. — Boston Globe
What is the significance of terroir? — St. Petersburg Times
Whether you love it or hate it, mayonnaise is an American staple that's here to stay. — Chicago Tribune

4 Comments

Oh and restaurants like the French one already exist in the US. At least in Texas, we have the chain La Madeleine, which serves fresh salads, sandwiches, soups, and savory pastries very quickly.

verily 4 years 43 weeks

Of course mayo is a staple. It's used in a million different recipes. :)Takeout rice wasn't a thing that existed in my house growing up. But I did learn to fried rice in college, and so if I run out of the entree to put on top, that's what I always do with it.

verily 4 years 43 weeks

Of course mayo is a staple. It's used in a million different recipes. :) Takeout rice wasn't a thing that existed in my house growing up. But I did learn to fried rice in college, and so if I run out of the entree to put on top, that's what I always do with it.

bleached 4 years 43 weeks

And that Washington Post article is exactly why I could not live without my wok. I figured frying leftover rice was a basic thing to do. My mom did it all my life, so now I do it...

Link Love

4 Comments

You Might Also Like