Wednesday, March 31, 2010
Tuesday, March 30, 2010
Monday, March 29, 2010
Which do we Americans consume more of these days? Click here to find out.
Friday, March 26, 2010
Wednesday, March 24, 2010
Monday, March 22, 2010
After weathering a number of storms on Capitol Hill, including a face-off with House Speaker Nancy Pelosi after the California Democrat accused the CIA of lying, Panetta has studiously cultivated his old colleagues, holding informal get-togethers with the Senate and House intelligence committees.
"It's Krispy Kremes and coffee," said Sen. Diane Feinstein (D-Calif.), chairman of the Senate intelligence committee. "People are relaxed, the conversation is free-flow, and I think that is very useful."
Friday, March 19, 2010
Thursday, March 18, 2010
*The recession seems to have taken its toll on food too. Consumption of fruit juice dropped 13% in 2008. That's one of many factoids to be found in the USDA's newly released report on "food availability" and per-capita eating trends.
*Deep-fried hamburgers? At least one place you can find them is at Korzo's, a small and unpretentious restaurant in Brooklyn, N.Y. The blog Serious Eats provides all of the details.
*You may call yourself a "foodie," but do you know what fraisage means? Well, I sure as hell didn't. But I do know, thanks to this post from the blog Whisk.
*Shouldn't the outer packaging of a food product inspire you a little, perhaps tease your imagination or just plain make you feel good? I think so. Think of that boring, yellow-and-white package in which Domino's sells its sugar. Now compare it to this -- a package of gelierzucker bought in an Austrian grocery store. Gelierzucker is a combo of sugar and pectin, and it's used to make jams and jellies.
Wednesday, March 17, 2010
- "For the moment, anyway, Mr. Colicchio's (restaurant) is the must-try New York menu ... the food is terrifically good."
- The restaurant's pastry chef is "fearsomely talented."
- "... it's hard to go wrong with an appetizer of butter-poached oysters, off the menu."
- A chicken pot-au-feu "maintains the Escoffier standard while stepping into the modern age ..."
About the only misses are a perfectly cooked and defiantly under-seasoned fist of sirloin that is no match for the salsify, bacon and black garlic that come with it, and, for the same reason, a braised loup de mer with pork trotter and shallots cooked sweet and sour.
Tuesday, March 16, 2010
Thursday, March 11, 2010
Wednesday, March 10, 2010
Monday, March 8, 2010
Fortunately, I just saw this recipe from the N.Y. Times.
It is a more streamlined version of chicken pot pie. Instead of the traditional pie-style pastry crust (at left), the Times recipe calls for using a biscuit topping. That might be worth a try. However, I have another challenge to solve.When you live with someone who hates carrots, that throws a curve at a dish like this. Maybe I could substitute diced sweet potatoes. They will add a bit of color, but not offend my spouse's taste buds. Hmmmm.
Hungry members of the 70,000-member force will now get 2,495 calories per day, 500 fewer than [before]. The new menu also features a healthy portion of vegetables.
The three-meal-a-day menu announced on Sunday comes after a study found that at least 70 percent of officers are overweight.
However, authorities face a big challenge in slimming down the force. Mexico City cops are famous for soliciting small bribes from motorists, often with the phrase: "Give me something for a soft drink."