Read Up On It – The Video Edition for November 18th, 2011
One of the most engaging parts of food writing online is the ease and accessibility of video content. Think of the great content on Chow or The Perennial Plate (whose Daniel Klein appeared in Passable last February).
This week’s edition of Read Up On It has three videos this week. We think these are videos worth watching, unlike those mindless videos of kittens doing things (though that’s not to say we don’t enjoy watching those videos).
Sesame Street does a send up of The Iron Chef
- Deep End Diner Eddie Lin recently posted a video which shows the culinary adventurous how to extract squid ink. What I want to know is how many takes it took before they got one that didn’t explode.
- We here at Passable like to think we’re a pretty adventurous bunch. We order tripe and chicken’s feet at dim sum, some of us have been known to nom on pig tongues (more on tongues and offals later) and like to push ourselves. But casu marzu? Dunno. Worms in my cheese is a different thing.
- Speaking of tongues, Hank Shaw recently posted on his blog on what to do with deer tongue. I for one am calling my dad to save me one when he bags a deer.
- For those of you who think using animal products is wrong, what about that ink under your skin? The Atlantic asks, is it vegan?
- Two articles were posted this week where asian specialties meet western ideologies. Decanter posted an article by Andrew Jefford on using the nuances to describe tea as a parable to the nuances of fine wine. And it looks like Toronto might be the new place to drink sake in Canada according to Japan Times.
- On a more local bend, could organic wines be the next big thing in Nova Scotian wine? (via The Chronicle Herald)
- William Shatner is a lot of things. But who would’ve thought he would be a stickler for safety when it comes to deep frying turkeys?
And last but not least, a little bit of Sesame Street. We all know the show is fond of having sandwhiches and cabbages talk, and that Muppets have problematic relationships with food – just look at the Swedish Chef. But maybe they’ve been looking at it wrong the whole time. What about an “Iron Chef”-esque competition?