Food today at the NY Times
Oct. 6th, 2004 08:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonMore CO on that tuna please...
Tuna's Red Glare? It Could Be Carbon Monoxide
By JULIA MOSKIN
"BUYERS of fresh tuna, whether at the sushi bar or the supermarket, often look for cherry-red flesh to tell them that the fish is top-quality. But it has become increasingly likely that the fish is bright red because it has been sprayed with carbon monoxide." -- Mentions Coastal Seafood and local Tim Lauer
BEHIND THE SWINGING DOOR: PAM PANYASIRI
Bangkok Memories, Recreated
By MARK BITTMAN
"ON Labor Day, Pam Panyasiri left Manhattan for a picnic with her husband, Ron. For most people, that would not be unusual, but for Ms. Panyasiri it was the first day off in at least three years. Neither she nor her husband remembers the last one; all they know is that it was before they opened their restaurant, Pam Real Thai Food, in early 2001."
Recipe: Crispy Pork and Red Peppers in Chili Sauce
Recipe: Oxtail Soup
Recipe: Chicken Larb
Is Luxury Cruel? The Foie Gras Divide
By PATRICIA LEIGH BROWN
SAN FRANCISCO
"THE signing of a bill by Gov. Arnold Schwarzenegger last week banning the production and sale of foie gras in California was a watershed moment in a protracted battle of culinary politics. It has pitted animal rights supporters, including Sir Paul McCartney and Martin Sheen, against Guillermo Gonzalez, a 52-year-old businessman from El Salvador who is the state's lone producer of foie gras."
On the Trail of Fine Ham: First, Plant an Acorn
By PETER KAMINSKY
"THIS is a tale of obsession that began nearly two years ago in a smoked-filled bar in the mountains of Andalusia. On a cold January night I had what I have since come to recognize as a major ham epiphany: my first taste of a long-cured, translucently pink, Ibérico ham glistening with droplets of amber fat. The flavor — salty, sweet, nutty, slightly funky — was as complex as a mature pinot noir. That first nibble caused me to wonder whether such marvelous pork could be raised in the United States. "
THE CHEF
Inspirations That Renew Old Standbys
By MARK BITTMAN
SEATTLE
"BY tweaking just a couple of ingredients or by looking at a dish from a slightly different angle, a chef can make an established or even staid dish seem new and refreshing. It is a fine, unpretentious strategy, one that often results in food that is familiar enough to be broadly appealing but different enough to excite. This is the kind of work that the down-to-earth and eminently practical Scott Carsberg, the chef and owner of Lampreia, seems to revel in, and the creations here are perfect examples. "
Recipe: Herb-Poached Tenderloin With Barolo Sauce
Recipe: Zucchini Pesto Tarts With Salad
Diners Can Take Home Wine, but Only in a Special Doggie Bag
By JAMES BARRON
Published: October 6, 2004
"The food is cold, the conversation is petering out, and the half-full bottle of Chianti Classico is sitting on the restaurant table like an admonition against overindulgence. It is nearly impossible to finish it. It is also illegal, in New York, to take it home."
Tuna's Red Glare? It Could Be Carbon Monoxide
By JULIA MOSKIN
"BUYERS of fresh tuna, whether at the sushi bar or the supermarket, often look for cherry-red flesh to tell them that the fish is top-quality. But it has become increasingly likely that the fish is bright red because it has been sprayed with carbon monoxide." -- Mentions Coastal Seafood and local Tim Lauer
BEHIND THE SWINGING DOOR: PAM PANYASIRI
Bangkok Memories, Recreated
By MARK BITTMAN
"ON Labor Day, Pam Panyasiri left Manhattan for a picnic with her husband, Ron. For most people, that would not be unusual, but for Ms. Panyasiri it was the first day off in at least three years. Neither she nor her husband remembers the last one; all they know is that it was before they opened their restaurant, Pam Real Thai Food, in early 2001."
Recipe: Crispy Pork and Red Peppers in Chili Sauce
Recipe: Oxtail Soup
Recipe: Chicken Larb
Is Luxury Cruel? The Foie Gras Divide
By PATRICIA LEIGH BROWN
SAN FRANCISCO
"THE signing of a bill by Gov. Arnold Schwarzenegger last week banning the production and sale of foie gras in California was a watershed moment in a protracted battle of culinary politics. It has pitted animal rights supporters, including Sir Paul McCartney and Martin Sheen, against Guillermo Gonzalez, a 52-year-old businessman from El Salvador who is the state's lone producer of foie gras."
On the Trail of Fine Ham: First, Plant an Acorn
By PETER KAMINSKY
"THIS is a tale of obsession that began nearly two years ago in a smoked-filled bar in the mountains of Andalusia. On a cold January night I had what I have since come to recognize as a major ham epiphany: my first taste of a long-cured, translucently pink, Ibérico ham glistening with droplets of amber fat. The flavor — salty, sweet, nutty, slightly funky — was as complex as a mature pinot noir. That first nibble caused me to wonder whether such marvelous pork could be raised in the United States. "
THE CHEF
Inspirations That Renew Old Standbys
By MARK BITTMAN
SEATTLE
"BY tweaking just a couple of ingredients or by looking at a dish from a slightly different angle, a chef can make an established or even staid dish seem new and refreshing. It is a fine, unpretentious strategy, one that often results in food that is familiar enough to be broadly appealing but different enough to excite. This is the kind of work that the down-to-earth and eminently practical Scott Carsberg, the chef and owner of Lampreia, seems to revel in, and the creations here are perfect examples. "
Recipe: Herb-Poached Tenderloin With Barolo Sauce
Recipe: Zucchini Pesto Tarts With Salad
Diners Can Take Home Wine, but Only in a Special Doggie Bag
By JAMES BARRON
Published: October 6, 2004
"The food is cold, the conversation is petering out, and the half-full bottle of Chianti Classico is sitting on the restaurant table like an admonition against overindulgence. It is nearly impossible to finish it. It is also illegal, in New York, to take it home."
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Date: 2004-10-06 01:54 pm (UTC)You're welcome...
Date: 2004-10-06 02:02 pm (UTC)