“Somehow in this grey Wednesday weather it seems appropriate to look back on the cheese specific packaging of yore.” Read More: http://dinerjournal.com/2013/02/creamy-nostalgia/
Daily Archives: February 21, 2013
“Give a baby her first spoonful of mashed spinach or blended brussell sprouts and you can likely watch her face pucker up in shocked torment. Veggies tend to be a dreaded childhood bane for many youngsters, yet there are exceptions to the vegetable hate rule.” Read More: http://blogs.smithsonianmag.com/food/2013/02/can-chemistry-make-healthy-foods-more-appealing/
Reading: “Can Chemistry Make Healthy Foods More Appealing?”
“Although we’re passionate about making modernist cooking techniques more accessible and relevant to home cooks, we also like to pull out all the stops and have some fun once in a while.” Read More: http://blog.chefsteps.com/2013/02/puff-the-magic-sorbet-dragon/
Reading: “Puff the Magic Sorbet Dragon”
“Food writing can be difficult when you’re trying to keep things fresh and interesting. We know, because we try to do it a lot, with varying degrees of success. How many ways can one person say that a gin and tonic is refreshing, or that a bowl of ramen is […]
Reading: “How to Read a Restaurant Review: 7 Food Writer ...
“All you do is a take a pin and start poking. And some kind of artistic talent would be useful too.” Read More: http://www.buzzfeed.com/lyapalater/impressive-banana-art-is-impressive
Reading: “Impressive Banana Art Is Really Impressive”
“One time my wife and her friend, a native of Alabama,went to a Indian restaurant. When the waiter took their order, he asked, “do you want your order prepared mild or hot.” The friend replied, “hot.” Read More: http://www.foodasalens.com/2013/02/hot-is-relative-term.html
Reading: “Hot Is A Relative Term”
“Long time friend, contributor and photographer Grant Cornett has his work featured on the cover of the New York Times Magazine to accompany the leading article exploring the science behind addictive junk food.” Read More: http://dinerjournal.com/2013/02/the-science-of-addictive-junk-food/