Amuse Bouche

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

  • From the foods-you-used-to-think-were-disgusting-file comes this story about the newfound popularity of beef tongue. Using the whole animal used to be a necessity. Today it is a strange kind of moral virtue.
  • How precious. A “lab store” selling products to help you play with your food is about to open in Paris offering the following must have item:

Le Whaf ($162), for example, is described as providing “a poetic, low-calorie way to enjoy your favorite drink.” The curved glass of the carafe allows users to fill it their favorite drink, such as a martini or fresh fruit cocktail, after which the Le Whaf creates a misty, cloud-like version of the drink that is savored through a special straw.

Can I live without this?

  • José Andrés teaches youhow to cook a perfect egg. I don’t like eggs but these look good.
  • Bon Appétit provides some science behind allegedly popular food pairings. They may be popular but I don’t think pineapple and ham do much for pizza and dipping a french fry in ice cream is just bizarre.
  • You might be disappointed to find out that the health benefits in red wine probably don’t come from the alcohol. If you thought that the benefits did come from alcohol, might I suggest your outlook on the world is too optimistic.
  • This articleadvertises a new paradigm for restaurants. More self-expression from the chef, in a less pretentious, less luxurious atmosphere, driven by a need to cut start-up costs. Sounds like a good trend as long as the chef isn’t pretentious.
  • Speaking of pretentious, if you’re headed to Paris here are some suggestions about places to eat. (I was referring to the old Paris of course)
  • And speaking of new restaurant trends, prepare for the onslaught of chicken-based dishes. Why? Because of the increased costs of beef and pork. Hopefully, they will finally figure out how to make restaurant chicken taste like chicken instead of a dry, desiccated lump of meat food.
  • The Stanford study panning organic foods is still taking hits for ignoring worries about pesticides.

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