Updates from April, 2014 Toggle Comment Threads | Keyboard Shortcuts

  • simonathibault 1:18 pm on April 28, 2014 Permalink | Reply
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    Read Up On It For April 25th, 2014 

    Ca Phe Sua

    J’aime ta couleur Ca Phe Sua…

    • Vietnam is a huge producer of coffee beans, mostly robusta – Ca Phe Sua, anyone? – which is often viewed as an inferior bean. But the country may soon have another buzzworthy industry on its hands, this time a bit more artisanal: chocolate. (via NPR)
    • In mandarin, it’s known as ma la: that tingling sensation you get from eating sichuan peppercorns. NPR interviews a scientist who looks into what happens in our nervous system when we taste that delicious and numbing flavour.
    • The NYT reports on two things which may seem incongruous: dairy and booze, in the guise of a milk punch. An excerpt:

    “These drinks are not creamy, like the brandy or bourbon milk punches common in New Orleans; they are clarified elixirs. Cold ingredients are combined with hot milk so that the milk curdles; the blend is filtered repeatedly until the liquid becomes clear. This can take hours. Then, typically, the punch rests for a day or so until served. If you don’t have the time, you don’t have this punch.”

  • simonathibault 2:44 pm on April 11, 2014 Permalink | Reply
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    Read Up On It for April 11th, 2014 

    Read Up On It is back with stories about everything from kosher food to abalone. This is Read Up On It!

    First things first:  Huy Fong Foods’ plant in Irwindale, California, has been deemed a public nuisance by the city council. Eater has more information on how this came to be, as does Vox.

    •  George Washington apparently loved his hooch. Hooch in the form of peach brandy, a booze which is being made once again, and bearing his name. (Via Modern Farmer)
    •  Speaking of all things boozy, ever hear of Malort? This bracing liqueur is a big deal in Chicago, and someone has crafted a love letter to it in the form of a documentary. (via Vimeo)
    •  Esquire examines how we, the food loving public, have created a monster in the kitchen with our adoration of those who run the line. Egotarian cuisine, anyone?
    •  Manischewitz, makers of matzo and all sorts of kosher foods, has been sold. (via LA Times)


    • Allan McPherson 10:47 am on April 16, 2014 Permalink | Reply

      I don’t think that I have read anything about food in Esquire that didn’t fill me with the desire to punch kittens. The fact that Ozesky (sic?) did not write that piece fills me with a yawning dread (there are more of him?). Base, psuedo-populist, and ignorant of facts and history, ought to be called Eat Like a Manchild.

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