The Tale of the $15 Tomato
Dubner: A lot of things we do for fun or for entertainment — things like gardening or knitting or baking — these are things that our great-grandparents HAD to do, and probably would’ve loved to NOT have to do.
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Levitt: I think that is really a sign of how spoiled we have all become. Our basic needs are so well taken care of that we need to seek out some sort of hardship to feel whole.
Reblogged from American Public Media
!!!Happy Birthday, The Splendid Table!!!
Twenty years ago today, Lynne Rossetto Kasper’s book that started it all, The Splendid Table, hit bookshelves.
19th September 2012
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npr:
Sometimes, you just hit Tumblr gold. — rachel
This is not a story from The Onion.
(Photo of Peter Glazebrook with his world-record 18-pound onion by The Press Association via The Daily Mail)
Reblogged from NPR
The 20 Most Significant Inventions in the History of Food and Drink
Via The Atlantic:
- No. 3 is canning.
- No. 2 is pasteurization / sterilization.
- Maybe you can guess what No. 1 is.
Bill Smith makes fried oysters, collards and banana pudding
The southern food master explains his Key 3 recipes to Lynne:
I’m going to fly into the face of some people’s opinions — I’m going to produce a batter with lots of crust. People say, “Oh, this is all bread. You can’t taste anything but the crust.” I fry chicken that way, too. People see crust as sort of a mine field to get around on the way to the food.
Looks like our friends at The Perennial Plate are having a good time in Japan. Here’s baby fish and sea urchin. Here’s more.
Jesse Griffiths, author of Afield, helps us examine our relationship with hunting:
If you’re taking the life of something, that’s a big deal. That has some weight to it. Whether it was a little dove or a small deer, it’s the same. It was a life. That animal didn’t expect it’s day to end like that, and you are then required to treat that with the utmost respect. … There’s so much work involved, it makes you feel and understand food at a base level.
Then he delivers this recipe for Grilled Doves.
Photo credit: Jody Horton
How to Keep Brown Sugar Soft
In seven photos, the New York Times and chef Jose Andres show you how to fry an egg in a bath of hot oil.
After only 30 seconds of cooking, the egg white forms a protective coating around the yolk without becoming attached to it. It develops a golden coating from the oil, resulting in an exterior and interior that are perfectly cooked.
Janet Hurst, author of Homemade Cheese, brings us two recipes (brie | chevre) and all the DIY techniques.
