News Feed: July 10

by jbfauthor on July 10, 2009

G-8 leaders have pledged $20 billion to help developing countries grow more food [NYT] Japanese scientists plan to design and create a super breed of bluefin tuna [Telegraph] Tests on contaminated Nestlé Toll House cookie dough suggest that the product contained multiple strains of bacteria [WP]

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MemorEATS: Missy Robbins

by jbfauthor on July 09, 2009

"When I was five years old, I visited Israel with my parents. I had the opportunity to taste unpasteurized fresh milk on a kibbutz. I quickly spit it out and ran out of the dining room. Had I known then how great unpasteurized milk is, that never would have happened." –Missy Robbins, A Voce, NYC

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Eye Candy: Beard House

by jbfauthor on July 08, 2009

Roasted octopus with capers, smoked paprika, and endive, an hors d'oeuvre prepared by Joel Harloff at a dinner celebrating Hall Wines of Napa Valley. June 8, 2009, The Beard House, NYC (Photo by Michael Johnston)

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Eat this Word: Boiled Peanuts

by jbfauthor on July 08, 2009

WHAT? Dixie Dorito. With their quirky Lee Bros. Boiled Peanuts Catalogue, Matt and Ted Lee brought this Deep South treat to the attention of New Yorkers about a decade ago. The Lee Bros. catalogue, which can be found online at www.boiledpeanuts.com, offers lots of tips about the snack, not to mention an “I brake for boiled peanuts” T-shirt. Their peanuts, the siblings promise, “are guaranteed to turn any party into a cultural event.” To make the snack, raw unshelled peanuts (either fresh “green” or dry) are boiled in salted water for as much as two hours. The resulting snack is closer to edamame than to roasted peanuts, and, like edamame, is eaten by popping open the shell and slurping the peanut and salty brine. In many parts of the south, boiled peanuts are sold as a roadside snack. In Hoppin’ John’s Lowcountry Cooking, Southern food expert John Martin Taylor wrote, “No one knows the origin of our singular treat, but to tho

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