Wednesday, September 21, 2005
Wednesday
Just the two today:
NYT: Have you heard about Times Select? The online version of NYT is now partially restricted to paying subscribers or home delivery recipients. This mostly affects the Op-Ed pages and archives and the food section is in the clear so don't worry. You still need to register with them but that is still free.
The section today has their occasional "Ales of the Times" column on beer. The focus is on Trappist and abbey style ales from Belgium. Mmmmm. Quick note: only beers from actual abbeys are allowed to be called "Trappist." Beers made in that style have to be called "abbey ale." The pairings column matches monk made cheeses with the beers. I hope they didn't take to long to come up with that one. In the "food stuff" section, there is mention of a couple of new wine shops in NYC that reminded me of where I work and am right now, at work.
Over on the food side, the issue of "hyphenated" chinese cuisine is discussed in the lead article and an accompanying piece highlights a couple of restaurants that do that sort of thing. The Fall Cook gets some pumpkins warmed up. Mr. Minimal goes bonkers with prepacked, peeled cloves of garlic. And finally, a report on the first signs of the recovery of New Orleans' culinary culture.
SF Chronicle: YEEEEEEEEEEEEEEEHAAAAAAAAAAAAAAAAAAAA!!!!!!!!!! I frickin' love this paper. The lead is on local restaurants curing their own meats. The wonderful picture that accompanies features a beautiful plate of various cured meats being held by a chef with a tattoo of a butchers diagram of a pig. Did I ever mention that the restaurant I dream of owning would raise its own piggies and have an extensive curing room for all sorts of deliciousness?
Also in the section are articles on other, lesser food items. There's one on romano beans, another on easy breakys and brunches, a similar article on New Orleans chefs picking up the pieces and finally, a local milk shake joint. But you should just stick with the pig.
The wine section features sake. apparently, no one told them sake is a beer, not a wine. duh. Everyone knows that. The pairing is fried green tomato sandwiches, the cheese is Vermont Cheddar and the tastings are Cali. Pinto Grigios. Still. I obviously have yet to figure out when this section updates.
NYT: Have you heard about Times Select? The online version of NYT is now partially restricted to paying subscribers or home delivery recipients. This mostly affects the Op-Ed pages and archives and the food section is in the clear so don't worry. You still need to register with them but that is still free.
The section today has their occasional "Ales of the Times" column on beer. The focus is on Trappist and abbey style ales from Belgium. Mmmmm. Quick note: only beers from actual abbeys are allowed to be called "Trappist." Beers made in that style have to be called "abbey ale." The pairings column matches monk made cheeses with the beers. I hope they didn't take to long to come up with that one. In the "food stuff" section, there is mention of a couple of new wine shops in NYC that reminded me of where I work and am right now, at work.
Over on the food side, the issue of "hyphenated" chinese cuisine is discussed in the lead article and an accompanying piece highlights a couple of restaurants that do that sort of thing. The Fall Cook gets some pumpkins warmed up. Mr. Minimal goes bonkers with prepacked, peeled cloves of garlic. And finally, a report on the first signs of the recovery of New Orleans' culinary culture.
SF Chronicle: YEEEEEEEEEEEEEEEHAAAAAAAAAAAAAAAAAAAA!!!!!!!!!! I frickin' love this paper. The lead is on local restaurants curing their own meats. The wonderful picture that accompanies features a beautiful plate of various cured meats being held by a chef with a tattoo of a butchers diagram of a pig. Did I ever mention that the restaurant I dream of owning would raise its own piggies and have an extensive curing room for all sorts of deliciousness?
Also in the section are articles on other, lesser food items. There's one on romano beans, another on easy breakys and brunches, a similar article on New Orleans chefs picking up the pieces and finally, a local milk shake joint. But you should just stick with the pig.
The wine section features sake. apparently, no one told them sake is a beer, not a wine. duh. Everyone knows that. The pairing is fried green tomato sandwiches, the cheese is Vermont Cheddar and the tastings are Cali. Pinto Grigios. Still. I obviously have yet to figure out when this section updates.
# posted by Yossie @ 4:54 PM 
