Read Up On It For March 22nd, 2013
This week’s Read Up On It is a meaty selection of links.
Photo by Riley Smith
- Halifax’s alt-weekly The Coast is doing a burger week campaign. Both myself and Passable.ca contributor Melissa Buote wrote in this week’s issue on various burger topics. In Melissa’s case, a treatise/ode/love poem to the burgers at Westcliff Diner, a burger choice I whole-heartedly agree with.
- Photographer Riley Smith took a lot of the photos for this week’s burger week edition. Check out some of his photos on his blog.
- But with all this burger love, why is it so hard to find a burger served anything but well done in this town? I decided to find out. Also, in a lovely twist that that didn’t make it to the printed edition, I asked noted food writer and scientist Harold McGee on a safe way to cook a burger “medium”. You’ll find the addendum at the bottom of the story.
- Speaking of food science, the Huffington Post explains what the hell soy lecithin is, and why it’s in everything.
- What exactly is kosher salt? Turns out kosher salt can be somewhat of a misnomer, as it is was originally salt used for kashering, to render foods kosher. The Jewish Daily Forward shakes it up.
- In full disclosure, I am a contributor to this site, but I love that someone decided to write on Zester Daily about that lovely canadian dessert, the butter tart.
- A neat little food blog called First We Feast explains and explores the rules of “How To Become A Coffee Nerd“.
- And speaking of coffee, in an interesting and political tip, the CEO of Starbucks recently announced to his shareholders that if they didn’t like the fact that his company was supporting marriage equality in the U.S., then take your money elsewhere.