Wednesday, August 17, 2005
Wednesday Round up 8/17
NYT: Lobster may be nice but the littler crustacaens that sorta look and taste like lobster are even better. On the other hand, they look even more like bugs. Capitan Minimalismo makes the most out of earful. Ferran Adria, the spanish innovator has teamed up with Lays potato chips of all products. In the stuff section, a simple string saves the day. The rest is restaurant news which I avoid.
The tastings wine column tackles the difficult choice of wine to serve with assertively spiced foods. Bubbly does well.
SF Chronicle: The lead article celebrates the aioli. A mobil station is celebrated?! A New Jersey native remembers the produce of summers past. Blanching gets its due. Fruit is 'tarted' up (that one never gets old). And finally, a very specially focused tasting of toasted sesame oils.
In wine, there is a persistent article on a family vineyard in Amador going through turbulent times. This article has been around for a while but is still listed at top. I'm confused. Otherwise, the tasting is of Washington state Merlots and a related article on drinking merlot despite the sentiments of "Sideways". The cheese, it's a british sheeps milk cheese; the pairing, it's bean dip. The spirits is same as last week, I think...the wine section seems to be on a different schedule, I'll try to sort this out during the week.
Times Picayune (New Orleans): An old friend who used to live in Nawlins reminded me of this paper the other day. While its hot up here, let's visit the big easy to be reminded of what hot and humid is all about.
The section is pretty straightforward with no pictures and simple navigation. The main column lists the feature articles with summary sentences. The nav bar has archived articles and dining and bar guides. They too have a thursday food section so we'll report on last week.
Leading things off is a series of articles inspired by the recent hurricane activity. With power outages causing food spoilage, topics related to how long food can last at what temperature are addressed as well as how to make the most of the food before it goes bad. I like that they devote the focus of the section to this. Very informative and important, especially with many more big storms forecasted for this year.
In other topics, a home cooking column lists the best of readers recipes, advice on canning summers bounty, and The Rock makes burgers (loose interpretation).
I like the section though it lacks distinct wine/beer/liquor articles. The topics relevent to the area are addressed and reader input is valued. New Orleans is known for boths its high and low cuisines so I sort of expected more restaurant coverage but then again I don't comment on that so what do I care?
The tastings wine column tackles the difficult choice of wine to serve with assertively spiced foods. Bubbly does well.
SF Chronicle: The lead article celebrates the aioli. A mobil station is celebrated?! A New Jersey native remembers the produce of summers past. Blanching gets its due. Fruit is 'tarted' up (that one never gets old). And finally, a very specially focused tasting of toasted sesame oils.
In wine, there is a persistent article on a family vineyard in Amador going through turbulent times. This article has been around for a while but is still listed at top. I'm confused. Otherwise, the tasting is of Washington state Merlots and a related article on drinking merlot despite the sentiments of "Sideways". The cheese, it's a british sheeps milk cheese; the pairing, it's bean dip. The spirits is same as last week, I think...the wine section seems to be on a different schedule, I'll try to sort this out during the week.
Times Picayune (New Orleans): An old friend who used to live in Nawlins reminded me of this paper the other day. While its hot up here, let's visit the big easy to be reminded of what hot and humid is all about.
The section is pretty straightforward with no pictures and simple navigation. The main column lists the feature articles with summary sentences. The nav bar has archived articles and dining and bar guides. They too have a thursday food section so we'll report on last week.
Leading things off is a series of articles inspired by the recent hurricane activity. With power outages causing food spoilage, topics related to how long food can last at what temperature are addressed as well as how to make the most of the food before it goes bad. I like that they devote the focus of the section to this. Very informative and important, especially with many more big storms forecasted for this year.
In other topics, a home cooking column lists the best of readers recipes, advice on canning summers bounty, and The Rock makes burgers (loose interpretation).
I like the section though it lacks distinct wine/beer/liquor articles. The topics relevent to the area are addressed and reader input is valued. New Orleans is known for boths its high and low cuisines so I sort of expected more restaurant coverage but then again I don't comment on that so what do I care?
# posted by Yossie @ 1:15 PM 
