News Feed: August 27, 2012
The history of popsicles, including eye-catching vintage ads. [Collectors Weekly]
Hot sauce producers pounce on used bourbon barrels. [NPR]
Drought-struck farmers commiserate via Twitter. [NPR]
Shio koji, a fermented rice product, is the latest "it" ingredient from Japan. [LAT]
Recipe: Kulfi Ice Pops
We've been keeping our cool with these saffron, cardamom, and pistachio–laced kulfi popsicles from Rati Lohtia of New York's Miette Culinary Studio. This Indian treat is often likened to ice cream, but its preparation differs in important ways: it's bound with cornstarch instead of eggs, and it heads straight into the freezer after it cooks, skipping any whisking or churning. The result is a dense dose of refreshment that melts slowly, even under the searing sun. Get the recipe here.
News Feed: May 16, 2011
The Los Angeles Times reviews Dinner by Heston Blumenthal at the St. John Hotel. [LAT]
Pabst Brewing Co. will relocate to Los Angeles. [LAT]
When wine tasting meets hiking, you get "wiking." [NYT]
Growing alcohol levels in wine have some drinkers riled up. [Slate]
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