Thursday, September 15, 2005
A day late but here it is:
NYT: Not very much going on this week in food section land. The Times in particular is pretty slow and resembles the travel section. They lead with a piece on how great a job chefs are doing in Sydney and move right along to the efforts of restaurants in Iceland to woo American tourists. Other features cover the difficulty of raw food preparation (cooking?), a wine guy who gets a new job and a listing of available wine education programs in the city. Mr. Minimal makes it worthwhile by providing an excellent twist on grilled steak as a last hurrah for summer grilling.
SF Chronicle: This section too is a little light on content this week. The lead is a profile of a morroccan chef who likes tomatoes, peppers and eggplant. The next biggest piece is on the grand kitchen tool known as the melon baller. Someone else tells you how to roast salmon, frozen green beans are compared and that's about it.
The wine section picks up some slack with a nice piece on pairing wines with notoriously difficult foods to pair with. It does a good job but there comes a time when you should just forego wine and drink water or something else for a course. The focus column is on Cali. Pinots Gris and Grigio, the bargains are whites after labor day. The cheese is irish Gubban. The cocktail is still beertails.
I've got to figure out when they change the wine column because it is quite confusing if you go to the section after wednesday and there are some new things but not all.
Again, no guest column this week, I've got a few things on my to do list that need taking care of.
NYT: Not very much going on this week in food section land. The Times in particular is pretty slow and resembles the travel section. They lead with a piece on how great a job chefs are doing in Sydney and move right along to the efforts of restaurants in Iceland to woo American tourists. Other features cover the difficulty of raw food preparation (cooking?), a wine guy who gets a new job and a listing of available wine education programs in the city. Mr. Minimal makes it worthwhile by providing an excellent twist on grilled steak as a last hurrah for summer grilling.
SF Chronicle: This section too is a little light on content this week. The lead is a profile of a morroccan chef who likes tomatoes, peppers and eggplant. The next biggest piece is on the grand kitchen tool known as the melon baller. Someone else tells you how to roast salmon, frozen green beans are compared and that's about it.
The wine section picks up some slack with a nice piece on pairing wines with notoriously difficult foods to pair with. It does a good job but there comes a time when you should just forego wine and drink water or something else for a course. The focus column is on Cali. Pinots Gris and Grigio, the bargains are whites after labor day. The cheese is irish Gubban. The cocktail is still beertails.
I've got to figure out when they change the wine column because it is quite confusing if you go to the section after wednesday and there are some new things but not all.
Again, no guest column this week, I've got a few things on my to do list that need taking care of.
# posted by Yossie @ 8:16 AM 
