LinkTH [was metaLTH]
LinkTH [was metaLTH]
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Post #362 - December 9th, 2007, 4:34 pmIs the entree headed for extinction?
China blocks toxic US potato chips (Pringles)
Martha Stuart ham at Costco
PETA calls for boycotting M&Ms
81-year-old Scotch sells for $54,000
inhaled pig brain-matter suspected
the shrimp and the cabbage are very intimate
Chinese toilet enema (vid)
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Post #363 - December 10th, 2007, 12:19 pmFlickr: The WNYC's Amy Sedaris Craft Challenge Pool - googly eyed foodJoe G.
"Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
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Post #364 - December 10th, 2007, 3:48 pmFish-Flavored FishWhat is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #367 - December 18th, 2007, 10:14 amBake a new car
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Post #369 - December 18th, 2007, 2:07 pmInjected Pork Water Is Completely Out Of Control At Kroger
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Post #370 - December 18th, 2007, 5:50 pmeatchicago wrote:Injected Pork Water Is Completely Out Of Control At Kroger
No kidding! I stopped buying meat at Food For Less for that reason exactly. I'm also noticing that the ground beef from my cow actually BROWNS, the water content is so low...
Somebody needs to put a stop to this practice. It doesn't really retard spoilage or add flavor - all it does is line the pockets of the purveyor.
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Post #371 - December 19th, 2007, 12:44 pmfor the food obsessed, a holiday postcard from Europe
NYC proposes more fruit, vegetable carts
wheat hits record price
50 second toast
the glorious toothpick
101 simple appetizers in 20 minutes or less
the trouble with Christmas dinner
create your own energy bar
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Post #377 - January 7th, 2008, 1:50 pmCaught between tears and laughter, I ate a Ritz Cracker.
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Post #378 - January 7th, 2008, 2:55 pm
That's just surreal, Mike - only today, I was talking about how on my second trip (the first having been delighful, obviously the chef turned over) to Bistro 1800 in Evanston, I was served Brie cheese with Ritz crackers. It was a completely demoralizing experience....partly because I hated to discover I was that snobbish about crackers...eatchicago wrote:Caught between tears and laughter, I ate a Ritz Cracker.
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Post #379 - January 7th, 2008, 3:06 pmMhays wrote:...I was served Brie cheese with Ritz crackers. It was a completely demoralizing experience....partly because I hated to discover I was that snobbish about crackers...
I've got no objection to Ritz crackers being used by restaurants, but Brie is just the wrong cheese for that cracker. The Ritz' salty butteriness is better served by a Jarlsberg, a Vermont Cheddar, or even a Chevre (it's actually the best carrier for, say, Merkt's Cold Pack Cheese Spread)
But not a Brie. For that you want a blander substrate like a water cracker, or something sweet like a wholemeal biscuit (my favorite for most cheeses)What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #380 - January 7th, 2008, 4:33 pmYes, I'm not averse to Ritz Crackers in specific - it was the combination. They'd also made a slight but equally shocking alteration in the reason I went: the lovely fresh pear/blue cheese/walnut salad had changed to canned pears/blue cheese/raspberry viniagrette. Oog.
(this was about 10 years ago, mind you - don't know why it came up today)
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Post #381 - January 7th, 2008, 6:35 pmVideo: How to eat at a sushi bar
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Post #382 - January 8th, 2008, 10:43 amBuild behemoth burgers on your mobile phone
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Post #383 - January 8th, 2008, 2:24 pmTribune article on Starbucks downsizing
Maybe we can trade the 3 Starbucks on Howard for a good diner with a decent cuppa joe...
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Post #384 - January 9th, 2008, 10:23 aminmate sues for kosher food
AV Club interviews Bourdain
shining a light on mushrooms
wedding cake is full sized likeness of bride
bacon flowchart
restaurateur introduces smoking hole
why do people eat dirt?
somebody please tell Jimmy Dean his bowels are missing (pic)
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Post #385 - January 9th, 2008, 11:51 amRamon wrote:AV Club interviews BourdainAnthony Bourdain wrote:I was sitting backstage a while back with two chefs whom I really admire—really accomplished chefs who are far more talented than I ever was in the kitchen—and they're talking about how Olive Garden is offering this, and this airline is offering that, and not even blinking. And I asked them "Come on, wouldn't you feel embarrassed if you woke up in the morning and looked in the mirror and saw the chef who endorses Olive Garden?" They looked at me like I was an idiot. And I'm beginning to think that it's just vanity that's kept me from selling out, and doing Imodium commercials or something. [Laughs.] I really don't know why I've avoided it. I'm beginning to think it's for less noble reasons than I have been telling myself.
(emphasis mine -- this is why I adore Tony)What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #387 - January 14th, 2008, 2:49 pmIn pictures: From edible to incredible (Foodscapes) BBC link
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Post #388 - January 16th, 2008, 12:17 amThe Way We Eat Now
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Post #389 - January 16th, 2008, 12:16 pmLa. Men claim buffet eatery banned them
Pelosi pushes gourmet menu
Food Network launches a showdown for culinary supremacy
why can't you unscramble an egg?
graveyard restaurant
did the Nazis really invent Fanta?
in pictures: from edible to incredible
public toilet prank (vid)
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