Extra Matter

Eat This Newsletter 015

 

20 October 2015

A day late and a dollar short.

  1. Small slaughterhouses are perhaps the most important link missing from shorter food chains.
  2. An interesting piece from the New York Times about how written recipes are changing, becoming both less prescriptive and more explanatory.
  3. A wonderful interview reveals the making of a baker, Louis Lamour. Spend some time watching his videos.
  4. Peter Hertzmann – we recently talked about Just Mayo – also has a new video, about tomatoes (and how to slice them).
  5. Can you really talk about “how simplicity can often be a chef’s best friend,” when the chef’s cacio e pepe contains extra Manchego cheese and “a generous shower of Oregon black truffles”? I’m not sure, but I’ll try to find out next time I’m in Arlington, Virginia.

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  2. Bones and the Mongol diet Did conquering a continent change what they ate? The growing popularity of “Mongolian” restaurants owes less to Mongolian food and more to, er, how shall we say, marketing. To whit: “It’s actually not a cuisine, but an INTERACTIVE style of exhibition cooking modeled after a centuries-old legend. According...
  3. Japanese food through Canadian eyes Dispelling some of my preconceptions and reinforcing others I’m fascinated by Japanese food, but from a position of profound ignorance. I’ve never been there and I’ve never having eaten anything I could definitely say was “genuine,” aside from a wasabi chocolate cake baked by a Japanese friend. So...
  4. Tulip bulb soup Second helpings from Eat This Podcast 2015 As ever, I’m taking a little break and bringing you some repeats from 2015. This one is prompted by an episode of NPR’s Planet Money that I’ve just listened to. They decided to cook a peacock for reasons that I...

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