Eat this Word: Speck

by jbfauthor on September 10, 2009

WHAT? Mrs. Sprat's preferred bacon. Writing in The Food of Italy about the Italian Alps region, Waverly Root called speck "the ultimate in pork preparation." Its preparation, incidentally, can't be hurried. The meat is slowly smoked over several months for a few hours a day. "The theory is that if the smoking were done all at the same time," Root writes, "only the outer layer of meat would be really smoked, whereas the slower process smokes it through and through." Cold temperatures and high altitudes also contribute to the process. Speck yields large quantities of fat when rendered. The fat is occasionally poured over bread or used to fry potatoes, and the speck itself is often used as a garnish. WHERE? Wolfgang Ban and Eduard Frauneder's Beard House dinner WHEN?

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Eat-Q: School Lunch

by jbfauthor on September 10, 2009

We've arrived at day 3 of our school lunch trivia week. Think you got yesterday's question about sloppy joes right? You did if you answered D. The “sloppy joe” sandwich—made of ground beef, onions, and sweetened tomato sauce, served on a hamburger bun—is referred to as a “slushburger” in North Dakota, a “yip yip” in southwestern Illinois, and a “wimpy” in northeastern Pennsylvania. [poll id="6"]

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September 9: News Feed

by jbfauthor on September 09, 2009

Bento boxes are increasingly popular in the United States [NYT] Would you like a glass of wine to go with your flu shot? [Chicago Tribune] A new volunteer group in Los Angeles is harvesting fruit for the hungry [LA Times] The Obama administration is considering a tax on soft drinks [NYDN] Masaharu Morimoto eats his way through the concessions at the U.S. Open [Daily Beast]

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Staff Recipe: Claudia's Vegetable Stir-Fry

by jbfauthor on September 08, 2009

“This is one of my favorite quick dinners when I get home late from the office," says director of membership and house events Claudia Karach of this recipe that she adapted from Jeffrey Alford and Naomi Dugud’s Hot Sour Salty Sweet. “The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”

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