Content about Wednesday Links
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stlbites.com/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!
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 sodium on your tongue, not in your...
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April 21, 2010
Rob Ireton/flickr / RuthBourdain Twitter Account
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!
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.
Top 5 Brands of Bitters
If you've made a Manhattan, you...
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[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 suspicions that it is not....At its core...
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[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 bulk bins.
Raw Milk in Wisconsin?
We've...
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March 31, 2010
[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 Wired to Love Calories
High-calorie...
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[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 Full of Bacon was there to record the last...
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[Oxford American]
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 caloric fuel, sure, but also a means of...
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[moohaha/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!
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, not just for something delicious (...
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[From Eating L.A.]
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.
Should Junk Food Be Taxed?
A recent...
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February 24, 2010
[Photo from www.andrewcusack.com]
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 thoughtful and fascinating.
When It Comes to Salt...
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February 17, 2010
[Photo from Cooking Issues]
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!
Heavy Metal: The Science of Cast Iron
Finally, someone sees through the false information that cast iron is a great conductor of heat. It's just the opposite, which is why we love it: it responds slowly to temperature change and therefore stays hot like no...
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February 10, 2010
Welcome to Wednesday Links, our weekly collection of the most interesting food links we've discovered in the past week. Enjoy!
What's the Recipe?
Can you learn to cook from cookbooks? We linked to this article a few weeks ago and this week it's making the blog rounds. Adam Gopnick believes "you can only learn from watching someone in the kitchen."
On Cookbooks
Ruth Reichl does not agree. "We are constantly...
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[Photo by Basil Childers 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!
The Olive Oil Barons
Awesome story about growing olives and pressing them into oil from a couple of complete amateurs. Who knew that slightly less ripe olives are important for a peppery taste?
Exploring Tokyo Through its Ramen...
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January 27, 2010
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!
Cocktail Techniques
Recently Gary Regan released his list of basic cocktail techniques, and the San Francisco Chronicle convinced Neyah White and Jackie Patterson to demonstrate them on camera. Of particularly note: how to correctly stir a cocktail.
Restaurant Critics State Into the...
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[Photographs by Victor Schrager and DPerstin/Flickr CC]
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!
Reading the Carcass by Tom Mylan
Brooklyn Butcher lays out the elements of great beef, and explains why grass fed beef usually tastes bad (and how it could be better).
Food, Not Rocket Science
This...
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[Photographs: chispita_666/Flickr CC and Cooking Issues blog]
Wednesday Links is our weekly collection of the four most interesting food reads we've discovered in the past week. Enjoy!
Artisanal vs. Industry Pasta
Why pay more for "fancy pasta?" Here's why. We've been preaching the pricey pasta gospel around here for awhile.
A Liquid Nitrogen Primer
Working with a dangerous, fascinating chemical in the...
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[Photographs: Evan Sung and Christopher Smith for The New York Times ]
Welcome to the first edition of Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Nick:
Heston Blumenthal's Mad Scientist Christmas Dinner
This video showcases Heston's perfect Christmas meal...and I thought my Christmas dinner of fried chicken and grits was time...
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All content copyright Nick Kindelsperger and Blake Royer.
