There's hardly a better place than the New York City Wine & Food Festival for eating, drinking, partying, and, of course, trend-spotting. It was inevitable that amid eating hundreds of bites of different foods, we'd spot at least a few trends. Here are some of our takeaways.
Posts for October 19th 2012
Wine connoisseur Mark Oldman teamed up with Roy Choi for the Pickles and Marinades: The Korean Way seminar at the New York City Wine & Food Festival to discuss pairing wine with even the most difficult flavors like acidic pickles and spicy Asian food. If you're looking for some tips to pair just about any dish with wine, look no further than Mark's basic suggestions. See his wine pairing rules here.
- Eric Ripert and Tony Bourdain have their own chocolate bar — Zagat
- A story of foraging gone wrong — Delish
- WD-50 chef Wylie Dufresne will open a new restaurant, Alder — Grub Street New York
- CBS has picked up a new reality cooking show, Bake Off — Eater
- Raising snails for food — The New York Times
- Finally! A Halloween menu for adults — HuffPost Taste
- The first Starbucks arrives in South Asia — Associated Press
In an ideal world, we'd all have access to a friendly, reputable, neighborhood fishmonger, and could simply leave selecting fish for purchase up to them. Oftentimes these workers are very knowledgable, friendly, and a great resource for tips on both purchasing and consuming the fish at hand. Feel free to ask them questions; it's their job! To determine whether a fishmonger or fish counter is worth buying from (or for selecting any sort of prepackaged fish) try these tips:
For whole fish, check:
- The eyes should be bright, clear, and convex, never cloudy or sunken.
- If the fish has any noticeable odor, it should be briny and of the sea, like seaweed. Anything noticeably pungent, "fishy," or similar to the scent of a beach at low tide should be avoided, as this indicates decay, and the off-putting aroma will only be intensified by cooking.
- One of the best indicators of freshness are the gills: they should be bright red.
- Skin ought to be taut, clean, and glistening, almost as if the fish were still alive. Skin color is not necessarily indicative of the fish's state of decay, as with many varieties the color will fade almost immediately after death.
- The belly should be taut, not swollen or sunken. A distended or shriveled belly indicates that the digestive enzymes from the fish's gut have broken down and essentially digested some of the flesh.
The job of running for president is no easy task, so what's the secret to Obama's and Romney's long days on the campaign trail? Food! After a little digging, it is clear that the 2012 presidential candidates love a good meal. From Obama's favorites like a warm bowl of chili and sweet pumpkin pie to Romney's love for anything and everything peanut butter, there is no lack of appetite in the 2012 election!
When life hands one too much candy, what's a cook to do? Yupitsmabel figured it wouldn't hurt to add more sweetness to home-baked cookies.
For the recipe, check out her blog, and then be sure to share your favorite candy-covered treats with us in the YumSugar Community. If you're on Instagram, then chime in by tagging your photos with #savorysight.