Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Reinventing Salt
[via Kottke.org ]
In order to meet goals for lowering salt in processed foods, Frito-Lay has spent who knows how much money engineering crystals that "dissolve more quickly, effectively putting the sodiu...
Rob Ireton/flickr / RuthBourdain Twitter AccountWelcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Ruth Bourdain on Twitter
The tweets of Ruth Reichl with the mind of Anthony Bourdain, with hilarious results. It's probably worth joining Twitter just to follow this person.
[ deadrobot /Flickr]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
National Association of Science Writers: Is Salt Actually Bad For You?
"While the government has been denouncing salt as a health hazard for decades, no amount of scientific effort has been able to dispense with the sus...
[m500/Flickr]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Dry vs. Wet: A Butcher's Guide to Aging Meat
Another post by Tom Mylan that explores the differences between dry aging and wet aging beef.
Faux Pas in the Bulk Aisle
This is a nice little primer on the etiquette of using the...
[Image courtesy of Stacey Cramp for The New York Times]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Tasty Tomatoes All Year Long
Is the tyranny of summer tomatoes coming to and end? Greenhouses the size of multiple football fields are growing tasty tomatoes all year long.
We're Wire...
[Image courtesy of Troy Fields and the Houston Chronicle]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Not So Clear Cut
A disturbing tale of what really goes into a plate of fajitas.
The Last Days of Kugelis
The worlds oldest Lithuanian restaurant just closed on the South Side. Sky F...
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Oxford American Food Issue
Guest editor John T. Edge puts together an issue all about food in the American South, from haute soul food to the apparent controversy of the heritage of Creole cuisine, concluding that "food is calori...
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Whale: To Eat, or Not to Eat?
Should whale be served at restaurants? Some people think it is more ethical than beef.
Jonah Lehrer on The Philosophy of Cooking
"To cook is to insist that every hunger is a potential occasion,...
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Straining Valentine's Day with Thomas Keller
Are Thomas Keller's damned recipes worth it, or just overcomplicated? Sky Full of Bacon's Michael Gebert attaches his erudite crankiness to Chicken and Dumplings and inquires....
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Why Do People Always Order Ginger Ale When They Fly?
This neglected soda is astonishingly popular on planes.
Why I Cook
Michael Ruhlman asks himself and others: why do you cook? The responses are thought...