Food! Glorious Food!
Jun. 26th, 2024 12:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonSnapchill canned coffee recalled in US over fears of botulism
Almost 300 products made by Wisconsin coffee maker are being recalled over risk they may contain deadly toxin
Edward Helmore
TRAVEL 101
Do You Have Food Allergies? Here’s How to Travel Safely.
DePayWalled: https://www.nytimes.com/2024/06/25/travel/traveling-with-food-allergies.html?unlocked_article_code=1.2k0.gBpy.j0DmNLzELvtD&smid=url-share
Airlines, restaurants and hotels are all making travel easier for people with sensitivities to foods like peanuts, wheat and milk, but it’s still critical to be your own advocate.
By LISA MCCARTY
36 Hours in Portland, Maine
Find your favorite lobster shack, take a ferry to an island and linger in bookstores over a weekend in this classic New England destination.
DePayWalled: https://www.nytimes.com/interactive/2024/06/20/travel/things-to-do-portland-maine.html?unlocked_article_code=1.2E0.bObC.AGcb6B2_KlDC&smid=url-share
By CHELSEA CONABOY
CRITIC’S NOTEBOOK
Why Do We Love ‘The Bear’ So Much?
The grit, the merch, the biceps. Charting the cultural phenomenon that sparked new interest in the people behind the scenes at restaurants — or at least, in their stuff.
By Tejal Rao
From ma tiny hometown:
Bison meat in demand from North American Bison processing plant
By Maiya Fleck
A GOOD APPETITE
A Stuffed Pepper Recipe That Goes Hard on Spiced Chickpeas
Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.
Chili powder, the kind you’d use for chili, is a shortcut to flavor in this easy recipe.
By Melissa Clark
This Easy Brunch Dish Feels Like a Trip to Italy
Crisp on the outside, tender on the inside, savory farinata brings a taste of the Mediterranean coast to your kitchen.
Add heft to your farinata, a savory chickpea pancake, by topping it with vegetables and cheese.
By Brian Levy
Dreamy, Creamy Coconut-Lime Rice With Peanuts
For when you want the lightness of a salad but the comfort carb-iness of rice.
Christian Reynoso’s creamy coconut-lime rice with peanuts.
By MIA LEIMKUHLER
It’s Called the Best Gazpacho Because It Is the Best Gazpacho
Julia Moskin’s five-star recipe is simple, salty, thick and smooth — a coolly satisfying remedy for summer’s sluggish heat.
By EMILY WEINSTEIN
(The REAL World's Best Gazpacho Recipe:
Meera Sodha’s vegan recipe for gochujang gazpacho
Take the classic Andalusian gazpacho on a trip to Korea for a liaison with some spicy pepper paste and a pear, then serve with garlicky croutons
Meera Sodha)
How America Became the Capital of Great Pizza
Since the early 2000s, the variety and quality of pizza made by ambitious chefs all over the country have only gotten better.
By Brett Anderson
22 of the Best Pizza Places in the United States
From Southern California to the Mississippi Delta to the Pacific Northwest, the bounty of great pies has never been bigger.
By THE NEW YORK TIMES
How a Cake Became a National Obsession
For many Jamaicans, lychee cake is the taste of celebration. Its origin tells the history of Chinese immigration to the Caribbean island.
Selena Wong devised her lychee cake recipe 36 years ago.
By RAMIN GANESHRAM
THE POUR
In Defense of Wine
Sales are down, and health concerns are up. But wine’s history of providing beauty, joy and affirmation should not be forgotten.
By Eric Asimov
Silvano Marchetto, Owner of Glitzy Greenwich Village Trattoria, Dies at 77
Da Silvano was a celebrity hangout, drawing boldface names like Madonna, Barry Diller and Yoko Ono. It was often referred to as the downtown Elaine’s.
Silvano Marchetto in 1981 in his Greenwich Village restaurant, Da Silvano. It was mentioned so often on Page Six that he was asked if he owned The New York Post.
By Alex Vadukul
Almost 300 products made by Wisconsin coffee maker are being recalled over risk they may contain deadly toxin
Edward Helmore
TRAVEL 101
Do You Have Food Allergies? Here’s How to Travel Safely.
DePayWalled: https://www.nytimes.com/2024/06/25/travel/traveling-with-food-allergies.html?unlocked_article_code=1.2k0.gBpy.j0DmNLzELvtD&smid=url-share
Airlines, restaurants and hotels are all making travel easier for people with sensitivities to foods like peanuts, wheat and milk, but it’s still critical to be your own advocate.
By LISA MCCARTY
36 Hours in Portland, Maine
Find your favorite lobster shack, take a ferry to an island and linger in bookstores over a weekend in this classic New England destination.
DePayWalled: https://www.nytimes.com/interactive/2024/06/20/travel/things-to-do-portland-maine.html?unlocked_article_code=1.2E0.bObC.AGcb6B2_KlDC&smid=url-share
By CHELSEA CONABOY
CRITIC’S NOTEBOOK
Why Do We Love ‘The Bear’ So Much?
The grit, the merch, the biceps. Charting the cultural phenomenon that sparked new interest in the people behind the scenes at restaurants — or at least, in their stuff.
By Tejal Rao
From ma tiny hometown:
Bison meat in demand from North American Bison processing plant
By Maiya Fleck
A GOOD APPETITE
A Stuffed Pepper Recipe That Goes Hard on Spiced Chickpeas
Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.
Chili powder, the kind you’d use for chili, is a shortcut to flavor in this easy recipe.
By Melissa Clark
This Easy Brunch Dish Feels Like a Trip to Italy
Crisp on the outside, tender on the inside, savory farinata brings a taste of the Mediterranean coast to your kitchen.
Add heft to your farinata, a savory chickpea pancake, by topping it with vegetables and cheese.
By Brian Levy
Dreamy, Creamy Coconut-Lime Rice With Peanuts
For when you want the lightness of a salad but the comfort carb-iness of rice.
Christian Reynoso’s creamy coconut-lime rice with peanuts.
By MIA LEIMKUHLER
It’s Called the Best Gazpacho Because It Is the Best Gazpacho
Julia Moskin’s five-star recipe is simple, salty, thick and smooth — a coolly satisfying remedy for summer’s sluggish heat.
By EMILY WEINSTEIN
(The REAL World's Best Gazpacho Recipe:
Meera Sodha’s vegan recipe for gochujang gazpacho
Take the classic Andalusian gazpacho on a trip to Korea for a liaison with some spicy pepper paste and a pear, then serve with garlicky croutons
Meera Sodha)
How America Became the Capital of Great Pizza
Since the early 2000s, the variety and quality of pizza made by ambitious chefs all over the country have only gotten better.
By Brett Anderson
22 of the Best Pizza Places in the United States
From Southern California to the Mississippi Delta to the Pacific Northwest, the bounty of great pies has never been bigger.
By THE NEW YORK TIMES
How a Cake Became a National Obsession
For many Jamaicans, lychee cake is the taste of celebration. Its origin tells the history of Chinese immigration to the Caribbean island.
Selena Wong devised her lychee cake recipe 36 years ago.
By RAMIN GANESHRAM
THE POUR
In Defense of Wine
Sales are down, and health concerns are up. But wine’s history of providing beauty, joy and affirmation should not be forgotten.
By Eric Asimov
Silvano Marchetto, Owner of Glitzy Greenwich Village Trattoria, Dies at 77
Da Silvano was a celebrity hangout, drawing boldface names like Madonna, Barry Diller and Yoko Ono. It was often referred to as the downtown Elaine’s.
Silvano Marchetto in 1981 in his Greenwich Village restaurant, Da Silvano. It was mentioned so often on Page Six that he was asked if he owned The New York Post.
By Alex Vadukul
no subject
Date: 2024-06-27 07:41 pm (UTC)Good Question! -- I fixed the link
Date: 2024-06-27 09:19 pm (UTC)This seems to be the most similar to the one pictured, although it's a bit hard to follow. Hindi.
The following makes a cake and puts the lychee in it, but doesn't do the whipped cream. The rose water is an older flavor, and I'm not sure what "Jamaican Essence" is.
https://youtu.be/PWxUsVyWyJU?si=5jUBTipRrrSDGkGs
I don't know where to buy one, but I'd go get a sponge cake, lychees, maybe rose water, & mascarpone cheese if you want it and proceed from there. Cut the cake into two or more layers, drain the lychee syrup and spread it over the cake with the rose water if you're using it. Add sweetened whipped cream and lychees between layers and coat the cake with whipped cream with some lychees on top. (The NYTimes recipe adds mascarpone cheese to the whipped cream.) The NYTimes also adds lemon zest.
I'll email you the NYTimes recipe. Don't tell anybody! (You can get to their recipes on the phone, but it's paywalled via a browser.)