News Feed: April 26, 2011
Watch a live feed of today's Atlantic Food Summit. [Atlantic]
Could the royal wedding wine be English bubbly? [NYT]
Affogato: a flexible, fuss-free dessert. [Bon Appétit]
A slide show of food markets around the world. [Foreign Policy]
Looking back on the life and career of
Recipe: Pork Rillettes
Pop quiz: what's the difference between rillettes and pâté? It's a blurry line: pâté is a mixture of ground meat and fat blended into a silky, spreadable paste, while the texture of rillettes is often decidedly more rustic. Some sources claim that rillettes are a "poor man's pâté" since it's crafted from cheaper cuts. Semantics aside, there's nothing unfortunate about this recipe for unctuous pork rillettes from James John Café in Portland.
James Beard's Recipe Box: Leg of Pork with Cider and Cream
Welcome to our latest guest post about recipes from James Beard’s American Cookery. Today we hear from JBF Award winner and chef/owner of Paley's Place, Vitaly Paley, who prepares an homage to Beard's recipe for Leg of Pork with Cider and Cream. ( You can read an archive of
News Feed: December 6
Making marshmallows is magically fun. [SE]
A review of noteworthy cookbooks from 2010. [NYT]
Recap: biggest food stories of the year. [Atlantic]
French nougat candy is a perfect DIY holiday gift. [Salon]
Many urban Japanese are
News Feed: November 22
French cuisine now on UNESCO's world heritage list. [TIME]
2010 was a boom year for cookbooks. [NPR]
Alaskan fisheries on track for a hugely successful harvest. [Anchorage Daily News]
SFMOMA has opened its exhibit on wine. [WSJ]
The return of the turduken? [NYP]
News Feed: September 30
How to find great coffee while you’re on the go. [SE]
The right time to get rid of a cookbook. [Epilog]
Chefs’ tips on making the most of scraps. [Seattle Times]
For a more interactive dinner gathering, try a stylish crush party. [F&W]
London's must-have food experiences. [Guardian]
Reel Food: Wüsthof Butchering Demonstration
Did this morning's grilling Q & A put you in a carnivorous mood? Get a fix from this video of our recent whole-hog butchering demonstration, performed by Joshua Applestone of Fleisher's in Kingston, NY. (Julie Powell fans may recognize the Fleisher's name—it's where she honed her butchering chops in her latest book, Cleaving.) Though Applestone is said to be able to break down whole beasts in 44 seconds or less, he slowed down the pace for this Wüsthof-hosted Beard House event. Check out his mad skills after the jump!Ask a Chef: What Would You Eat for Your Last Meal on Earth?
"Cracklin' cornbread, crowder peas and pot liquor, pork roast, fried okra, panfried sweet potatoes, and mustard greens." –JBF Award Winner John Besh, Besh Restaurant Group, New OrleansNews Feed: April 19
E. Coli infections fell in 2009, suggesting that new food-safety measures are effective. [WSJ]
Get to know these delicate, heirloom strawberries. [LAT]
Tips on making whole-wheat bread. [Atlantic]
Sam Sifton relies on salad to stay trim. [NYT]
Eat this Word: Scrapple
WHAT? Rehashed hog hodgepodge. Though a packed loaf of pig scraps and offal may not entice those with squeamish stomachs, scrapple has been enjoyed in the Pennsylvania Dutch region since its first settlers set up shop there. (According to the Habbersett company—which has been slinging scrapple since 1863—the product was invented in Chester County, PA, home to the state’s oldest colony.) Similar to black pudding or German panhas, scrapple was an invention born of frugality, a delicious way to use up every last piece of the pig after slaughtering. To the leftover porky parts New World pioneers added buckwheat and cornmeal—two crops indigenous to the area—and seasonings before setting in loaf-shaped molds. Sliced and fried until golden brown, scrapple has a crispy texture and well-spiced flavor similar to that of a country sausage patty. You can still find it in
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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