Read Up On It – For May 18th, 2012
It’s been a great week at Passable. First we launched a series of Passable Podcasts and then on Thursday, we won Best Local Food Blog in The Coast’s Best of Food Awards. So we can’t let them down by not keeping up with our Read Up On It posts, which they found to “pull together food stories from a variety of media outlets into easily (ahem) digestible bullets and hyperlinks.”
You know it’s spring when you start dipping rhubarb in sugar and daffodils are in bloom.
- Halifax’s Open File keeps putting out interesting food stories. Their most recent is about speakeasy/illegal restaurants across the HRM.
- Roy Choi, the chef from Korean BBQ/Taqueria food truck Kogi has been all over the news this week. Why? Because he may be going vegetarian. But reports are conflicting. And why is this news? I don’t know yet. But it’s interesting. (Via New Yorker, Eater, and Gawker)
- On a less serious note, The Oatmeal rhaposdises about Sriracha, that lovely condiment also known as “cock sauce”.
- With BBQ (or grilling, depending on who you ask) season upon us, how do you cook up your steak? Serious Eats gives you the tips for serious steak.
- Speaking of meat, looks like the Harper government is trying to allow the processing of animals that didn’t die in processing plants/abbatoirs to be processed for food. Nast-ee. (Via The Star)
- Just because it says “All You Can Eat” doesn’t mean you have to be a dick about it. But if you think you’ve been wrong, go ahead and protest how a restaurant tried to stop you from eating “all you can eat” like this guy in Wisconsin did. Nice sign dude. (Via Gawker)
- Oh, and did you hear? The UN says that Canadians don’t have equal access to food. The CBC reports on the problem.
- Ladies (and a few gentlemen like myself), you know how hard it is when you have to deal with whiskey dick. But now, it doesn’t have to be a chore. Enter Whiskey Dick Lube.
- I’m becoming more and more of a fan of Gilt Taste, even though I can’t really afford to buy from their site. But there recipes and comments are wonderful. I even made that hummus that asks you to peel the individual chickpeas that was previously mentioned here on Passable. (It was worth it. Really.) But this week, Peter Kaminsky writes about the importance of tartness (or acidity) in cooking.