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Started by Imperator; Last updated Feb 28, 08 10:31 PM CST by K Schwartz | View history

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Good Eats

"My doctor told me to stop having intimate dinners for four. Unless there are three other people." -Orson Welles

Stories

Stories 21 - 40 of 117

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June 2008
- The Perils of Opening an Indian Restaurant—in India
  
  newser | Gourmet | Jun 12, 08 3:10 PM CDT
  
  Modern Indian restaurants bent on messing with millennia-old recipes must "coax Indians into accepting the changes they make with beloved dishes," or continue to face the wrath of the "Authenticity Police," writes Shoba Narayan in Gourmet after an evening spent analyzing the paneer at Bangalore's upscale Masala Klub. More »
- Global Food Chain Ensures Ills Never Go Out of Season
  
  newser | Los Angeles Times | Jun 11, 08 1:01 PM CDT
  
  On the heels of a tomato scare, US consumers need to look closely at the risks and ever-rising costs of the global network that supplies produce no matter the season, Tim Rutten writes in the Los Angeles Times . "When one packer's tainted produce goes to three or four countries, what would have been a local problem becomes an international one," he notes. More »
- Dear Lobster, I Hardly Knew Ye
  
  newser | Gourmet | Jun 11, 08 12:25 PM CDT
  
  Francis Lam eases his guilt about chowing down on a certain tasty crustacean by creating an unlikely enemy on his dinner plate, writing an open-ended letter to “Lobster” in Gourmet. He's not sorry for chowing down, "for your meat was like butter and nuts," but his conscience is uneasy: “I had to pretend you had done something awful,” Lam writes, “maybe to my mother.” More »
- How to Cut Back on Meat
  
  newser | New York Times | Jun 11, 08 9:40 AM CDT
  
  Curbing the meat craving can be a challenge in a culture that sees it as the main course—so Mark Bittman offers seven ways to ease the shift in the New York Times : Don’t worry about protein. By varying your veggies, you can get the amino acids you need. Buy less meat. The USDA calls 4 ounces per person a serving. Don’t let it define the dish. Design your meal around what you think of as side dishes, like vegetables and grains. More »
- Organic Food is Overhyped
  
  newser | American | Jun 10, 08 1:55 PM CDT
  
  Don’t believe the hype about organic food, writes Abigail Haddad in the American . While foodies and environmentalists may croon over produce grown locally or on small farms, the truth is that small farms aren’t very efficient, locally grown produce doesn’t help the environment, and organic food is produced much the same way as plain ‘ol food. More »
- Cancer-Beating Achatz Hailed as Top US Chef
  
  newser | Chicago Tribune | Jun 9, 08 10:54 AM CDT
  
  Just months after beating a cancer that nearly cost him his sense of taste, Grant Achatz was named America's top chef last night by the James Beard Foundation at the culinary world's equivalent of the Academy Awards. "I look at the award as the point of starting over," said the 34-year-old Achatz, who helms four-star Chicago eatery Alinea. More »
- Senate Moves to Privatize Anemic Restaurants
  
  newser | Washington Post | Jun 9, 08 8:03 AM CDT
  
  The Senate has voted to privatize its restaurants after decades of losing money, the Washington Post reports. The decision comes after much wrangling among Democrats, split between the $250,000 taxpayer subsidy that keeps the restaurants afloat and the lower wages workers would receive. “You cannot stand on the Senate floor and condemn the privatization of workers, and then turn around and privatize the workers here in the Senate," said one Dem. More »
- Author Cracks Open Calif. Fortune Cookie Battle
  
  newser | Los Angeles Times | Jun 8, 08 7:38 PM CDT
  
  The fortune cookie caps any good Chinese meal in America, and Los Angeles and San Francisco both claim credit for it, Steve Harvey writes in the Los Angeles Times . Angelenos say an LA restaurateur invented the famed wafer in 1918, while their neighbors to the north insist an official gave them to supporters in 1907. Now, author Jennifer 8. Lee says bragging rights belong to the East. More »
- 3 Steps to a Perfect Steak
  
  newser | Esquire | Jun 8, 08 1:13 PM CDT
  
  Just in time for grilling season, Esquire serves up tips on making the perfect steak. Choose charcoal wisely: Hardwood charcoal burns hotter, which is great for the grill. You want to sear the meat, so wait until the flames have calmed before tossing in steaks. More »
- Rising Food Allergies Drive a Swelling Specialty Market
  
  newser | Washington Post | Jun 8, 08 12:19 PM CDT
  
  As the number of people with allergies soars, so does the “free-from” food market—that is, foods that avoid common allergens like peanuts, the Washington Post reports. Specialty foods are expected to bring in $3.9 billion this year, a study says, while gluten-free products will likely bank some $1.3 billion by 2010. Special-needs customers have become a coveted slice of the market. More »
- Not Your Grandfather's Hot Dog Stand
  
  newser | New York Times | Jun 8, 08 11:26 AM CDT
  
  From a perfect crab salad sandwich at AT&T field in San Francisco to a dreadful crab cake at Camden Yards in Baltimore, the New York Times charts the range and quality of foods available at America's ballparks. Crab isn't the only departure from the ubiquitous hot dog: During his quest, Peter Meehan found sushi, subs, strawberries, and more. More »
- Architects Vie for Best Wobble
  
  newser | Building Design | Jun 7, 08 5:28 AM CDT
  
  Don’t accuse them of playing with their food; the finalists in the 2008 London Festival of Architecture’s Jelly Design Contest aren’t fooling around. Using what Americans would call gelatin, “a vast range of architectural motifs and techniques have been used to spectacular effect,” an event organizer tells Building Design. Entries will be evaluated on aesthetics, innovation and “wobble factor.” More »
- Cooks Dish Up Recipes for Distress
  
  newser | New York Times | Jun 5, 08 1:28 PM CDT
  
  Obscure ingredients, tedious techniques, and absurdly complex prep—cooks say some recipes push them to the boiling point. Any step too impractical, time-consuming, or just plain unpalatable can make even the most accomplished cooks hang up their aprons, writes Kim Severson in the New York Times . Even food critics balk when told to harvest sea water or handpick fresh grape leaves. More »
- Top 10 Summer Cookbooks
  
  newser | NPR | Jun 5, 08 11:44 AM CDT
  
  Summer cooking should combine those elements we love most about the season: fresh fruits and vegetables, bright colors, arresting aromas, and the great outdoors. So NPR selected the 10 best cookbooks for jumping out of the frying pan and into the garden: Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients : Organic creations to complement eight distinct seasons. More »
- Syria Boasts World's Largest Restaurant
  
  newser | BBC | Jun 4, 08 6:22 PM CDT
  
  If you're in the mood for an intimate dinner with 6,013 of your closest friends, the folks at Guinness World Records have just the place. They've crowned the Damascus Gate in Syria the world's biggest restaurant, the BBC reports. It helps to have 1,800 waiters and a kitchen that runs more like a small factory, capable of dishing out a bowl of hummus every 2 seconds. More »
- At Testicle Fest, Visitors Go Nuts
  
  newser | Salt Lake Tribune | Jun 1, 08 12:09 PM CDT
  
  Attendees were urged to “have a ball” this weekend at the annual Testicle Festival in southwestern Wyoming, the Salt Lake Tribune reports. The two-day event raises $30,000 for charity as it salutes cowboy traditions, offering guests the chance to munch on “Rocky Mountain Oysters”—known in veterinary circles as bull testicles. “Just think of it as veal,” urged a festival volunteer. More »
May 2008
- An Other-Worldly Brew on Tap
  
  newser | Associated Press | May 31, 08 11:40 AM CDT
  
  Want to try a heavenly lager? Come November, you might get a chance. Japan's Sapporo Breweries is harvesting barley this weekend from seeds that spent 5 months aboard the International Space Station, the AP reports. It then plans to brew 100 bottles of space beer, though it hasn't figured out yet who will actually get to drink it. More »
- Save the Planet: Eat Bugs
  
  newser | Time | May 31, 08 9:06 AM CDT
  
  Chowing down on creepy-crawlies is a concept that's likely to nauseate most Americans, but insect eats may be the way of the future, Time reports. The critters are rich in protein and far more efficient to raise than cows or pigs, making them a possible solution to the problem of feeding an increasingly crowded and hungry planet. More »
- New Food Blogs Take Devotion to a New Level
  
  newser | Wall Street Journal | May 28, 08 7:07 PM CDT
  
  Food blogs are usually simple things, fun and easy to create, writes Lee Gomes in the Wall Street Journal . And then there are the increasingly popular "cook-through" blogs, in which devoted chefs of all skill levels pick a book, say the French Laundry Cookbook or the Gourmet Cookbook , and make every single recipe. More »
- Pushy Waiters Should Put a Cork in It
  
  newser | Slate | May 28, 08 3:08 PM CDT
  
  Barbaric waiters are storming the dinner table, "butting in and pouring wine without being asked" and expecting diners to hurry up and pony up to replace the drained bottle, laments Christopher Hitchens in Slate. Leaving punchlines and evenings in tatters, their unsolicited interruptions aren't just a sign of bad manners; they jack up the tab and put good wine to waste, "sloshed into the glasses of those who may not want it." More »

Stories 21 - 40 of 117

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Background

Marcus Gabius Apicius
The Columbia Encyclopedia, Sixth Edition

Marcus Gabius Apicius , 1st cent., Roman gourmet. He squandered most of his large fortune on feasts and then, anticipating a need to economize, committed suicide. The ...

» Read more about Marcus Gabius Apicius at Encyclopedia.com

gourmet
The Oxford Pocket Dictionary of Current English

gour·met / ˌgôrˈmā; ˌgoŏr- / • n. a connoisseur of good food; ...

» Read more about gourmet at Encyclopedia.com

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