‘Thinking about food’ Archives
Why Chinese Restaurateurs Get Stuck Selling Cheap
Egg drop soup, courtesy of Serious Eats' Robyn Lee I got an interesting comment on my post about why Chinese restaurants are so cheap about a month ago. (And my friend Sam sent in an excellent post about the culinary fundamentals that work against Chinese chefs.) The reader was Jack Neefus, a Baltimore resident who works in finance and dabbles in cooking and travel. He's been to China few [...]
How to read a recipe
This afternoon, curled up on a chair at the Harvard COOP, I read through recipes calling for purple perilla and banana leaves. (Shaw's would definitely not stock those.) I inhaled instructions on making chantilly cream and fig sauce, preparing risotto ahead of time, and the expensive, three-page-long process of replicating Barbara Lynch's signature prune-stuffed gnocchi with foie gras appetizer. [...]
Tell me what you eat, and I will tell you what you are
I was on a date at a Scandinavian-themed restaurant. I pored over every inch of the menu, thrilled that reindeer was an entrée. My dining partner, on the other hand, zeroed in immediately on his dinner. “I’ll have the sirloin,” he told the waiter. After the waiter took the order, he explained, “I always order the equivalent of steak and potatoes.” I winced. The contrast [...]
Simple pleasures
I'm actually very easy to please when it comes to food - I started making this Macbook sticky note list after I bought a small container of white chocolate dipped pretzels and realized that my palate tends to sweet, very sweet.
Is food the new sex?
A clever and historical comparison of appetites: http://www.hoover.org/publications/policyreview/38245724.html Via 2arrs2ells
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