Extra Matter

Eat This Newsletter 027

 

28 March 2016

Fuzzy, and logical

  1. This paean to Kampot pepper seems full of holes to me. (Not least that guff about “France’s Gruyere cheese,” which is well out of order and out of date.)
  2. I’ve taken an interest in butter since before the very first Eat This Podcast. This comparison of Anatolian and Nordic butter scratches that itch.
  3. Have we had enough of foraged food yet? Apparently not, but all foraged food is not created equal.
  4. Is a rice cooker the smartest gadget in the kitchen? Maybe. (You’ll see what I did there once you’ve read the article.)
  5. But is it smart enough to make any of 15 kinds of crispy rice bottoms?
  6. Shameless self-promotion. Did you know I have this other thing, Pick of the Podcasts? This week, I’m showcasing three podcasts that are up for a James Beard Foundation award. So, that’s shameless squared.

You might also like:

  1. 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...
  2. Food Security in Egypt “Twenty loaves of bread for the cost of a cigarette” The price of subsidised bread in Egypt has not changed in decades, though the bread shrunk. That remains a huge challenge to security, for the government and the people....
  3. It’s coffee, but not as we know it Two long lost coffee species brought to light In Sierra Leone, a hunt for long lost species of coffee succeeds...
  4. Sushi From necessity to ubiquity The story of perhaps the greatest transformation in the history of food and how it continues today...

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