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wally dufresne scrambled egg rav

Wylie Dufresne’s Scrambled Egg Ravioli from Food Republic

News that you might have missed from the world of food and wine.

Bon Appétit has come out with its list of the 10 best new restaurants in the U.S.  w/ recipes from each. San Diego’s own Davanti Enoteca, one of my favorites, was nominated.

U.S. influence is being blamed for fatty restaurant meals in Australia. It turns out Aussies like deep-fried pizza as much as Americans and this critic doesn’t like it. In the face of demand for crispy pork belly should chefs self-censure their cooking?  Do we really want to bring the self-denial and asceticism of the gym to the restaurant? Shouldn’t restaurants be pleasure palaces?

New York Post restaurant critic Steve Cuozzo stirred up a hornet’s nest of controversy with his claim that restaurant wine lists have become too esoteric. Wine writer Blake Gray disagrees but praises him for stirring up controversy. Why should an advocate for boring wines be praised? Another fat bug lands in a good bowl of soup.

Paul Ryan once drove the Oscar Mayer Weinermobile. Once a clown always a clown.

This is hilarious. Watch Steven Segal, Dudley Moore, Kelly LeBrock, Woopi Goldberg and others do wine education in a video from the 1980’s.

Genetic engineering of plants by companies like Monsanto is controversial. But genetically-engineered corn may offer a solution to the drought that threatens this year’s corn crop, if the best and the brightest can unlock nature’s secrets before climate change turns Iowa into a desert. Thinking about this makes my head hurt. As with most things, this is too complex for humans to understand. We need cyborgs to think about these matters so we don’t have to?

Cashing in on the foodie revolution. A clothing designer makes a line of food-inspired fashion. I’ve read it three times and I still don’t see the connection. Would the clothes look different if they had been inspired by bocce ball or competitive mooing?

Some chefs are getting around California’s ban on selling foie gras by giving it away. Isn’t that an even greater insult to the geese?

Excited over lab-grown meat? Here is a company that is “culturing and then bioprinting ultralifelike meat and leather products directly from real animal cells.” Apparently, they take a biopsy of an animal, isolate the cells they want, and then grow them, shaping them into whatever form they want. I think I’ve had this before—it was called spam.

Get rid of those AK-47’s, RPG’s, and Twitter. The Arab Spring in Egypt was driven by—coffee.

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