Food Wednesday

[lsanderson]

"Of all the gin joints in London" More

Pasta with " eggs that are described, with varying degrees of delicacy, as immature, unborn, unlaid or embryonic" More

“Living in the South, you think you know fried chicken,” he said. But in Seoul, he said, “there is a mom-and-pop chicken place literally on every corner.” Many Asian cooking traditions include deep-fried chicken, but the popular cult of crunchy, spicy, perfectly nongreasy chicken — the apotheosis of the Korean style — is a recent development. More

In search of mousy wines More

Kathy Moskal’s quest to find a line of fine minimally sweetened chocolates led her to become a chocolate expert and start her own line. Her one-year-old company, Vere (pronounced ver-EE), specializes in chocolates for people who like theirs on the bitter side. They are sweetened with crystalline fructose and agave nectar, not refined cane sugar. More

What is Surinam cherry? More

CONTRARY to a widely held belief, big, powerful, almost monstrously concentrated wines are not a California invention. No, before the first California wines sent the alcohol meter reeling toward 17 percent, Amarone from Italy was setting the standard for dense, lush red wines that were routinely 15 to 16 percent alcohol. More

MACKEREL is one of the loveliest of fishes, one of the tastiest, one of the cheapest and one that is still plentiful. Yet it’s scorned by nearly everyone, considered too strong-flavored, oily and, well, fishy. More

Mackerel
Pasta with Boar Sausage