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  • Article

    Our Man Sietsema at Salumeria Rosi

    The salumeria serves Parmacotto products from Italy: But while Parmacotto's products are wholesome and tasty, they're also a bit boring if you're used to the quirky, local cured meats found throughout Italy. While the Parmacotto selections fail t...

    @ Fork in the Road by Sarah DiGregorio on February 4, 2009 @ 9:21 am
  • Article

    Bad Food Jokes and Riddles

    It's that time of the month again - time for more bad food jokes and riddles, courtesy of a book I found in the trash, 101 Fast Funny Food Jokes by Phil Hirsch (New York: Scholastic Books, 1983). According to a commentator the last time I tried this,...

    @ Fork in the Road by Robert Sietsema on February 4, 2009 @ 9:18 am
  • Article

    California Agriculture in Danger

    U.S. Energy Secretary Steven Chu warns that California's farms and vineyards could vanish by 2100 if the nation doesn't act to slow global warming. [LA Times] Following Mayor Bloomberg's Meals on Wheels reforms, sources say that some food deliverie...

    @ Fork in the Road by Hailey Eber on February 4, 2009 @ 9:00 am
  • Article

    Suckling Pig for that Special Someone

    First they roasted a pig for Obama's inauguration, and now they're throwing another piggie on the barbie for Valentine's Day. The General Greene (229 Dekalb Avenue, Brooklyn) is doing a Valentine's Day pig roast. In addition to their normal menu, the...

    @ Fork in the Road by Hailey Eber on February 3, 2009 @ 8:00 pm
  • Article

    JoeDoe's Tomatillo Chicken with Pinto Bean Porridge & Cabbage Salad

    Tomatillo Chicken with Pinto Bean Porridge & Cabbage Salad Tomatillo Chicken 4 (6-8 ounce) Chicken Breasts, with skin, no bones Chicken Marinade 10 tomatillos 1/4 white onion 1/4 cup yogurt, plain bunch cilantro Place all ingredients for mari...

    @ Fork in the Road by Hailey Eber on February 3, 2009 @ 4:50 pm
  • Article

    Easy Chipotle Salsa

    All you needs is a small can of chipotles, some coarsely chopped tomatoes, some fresh garlic, salt, and olive oil. Saute the garlic in a tablespoon or two of olive oil on medium heat for a few minutes. Then add the tomatoes.....

    @ Fork in the Road by Hailey Eber on February 3, 2009 @ 1:15 pm
  • Article

    Oedipus, Starring Vegetables

    This very funny version of Oedipus (funny and Oedipus don't often go together) was brought to my attention by my former boss at Chile Pepper magazine. It features a potato as Oedipus and a tomato as his sexy mom. You know how this ends. ...

    @ Fork in the Road by Sarah DiGregorio on February 3, 2009 @ 12:52 pm
  • Article

    Union Square Vegetable Peeler Man Dies

    Joe Ades passed away on Sunday, at the age of 75. You might know him from the Union Square Greenmarket-- he was the dapper older fellow in a suit, perched on top of a crate, peeling carrots and potatoes at a rapid rate, and hawking the peelers in a c...

    @ Fork in the Road by Sarah DiGregorio on February 3, 2009 @ 9:34 am
  • Article

    Strange Snacks of the World -- Mochi Croquettes

    While rarely seen in restaurants, the croquette is central to homestyle Japanese cooking, as seen at the East Village restaurant Chiyono. The croquette probably originated in the Netherlands, but as made by moms all across Japan, features tidbits of ...

    @ Fork in the Road by Robert Sietsema on February 3, 2009 @ 8:41 am
  • Article

    Jamie Oliver Good for Kids

    In the UK, a new study finds that Jamie Oliver's healthy school dinners significantly improved students' performance in the classroom. [Times of London] The misdiagnosis of food allergies is on the rise, seemingly due to the unreliability of blood t...

    @ Fork in the Road by Hailey Eber on February 3, 2009 @ 5:29 am
  • Article

    Obama Calls for Safer Food

    In an interview on the Today show earlier today, President Obama said the Food and Drug Administration needs to step it up. With a salmonella outbreak in peanut butter blamed for eight deaths and sickening over 500 people, Obama said he wants to exam...

    @ Fork in the Road by Hailey Eber on February 2, 2009 @ 6:34 pm
  • Article

    Strange Snacks of the World: Tamarindo

    It tasted okay. The gummy fruit ball was like a big mish-mash of fruit roll-ups. There were a number of seeds to pick around, and perhaps I should have just eaten them. In the end, it did allow for the naughty indulgence of slurping a tasty mixture o...

    @ Fork in the Road by Hailey Eber on February 2, 2009 @ 6:11 pm
  • Article

    Oh My God! Another Secretive Bar!

    Yes, you're not imagining things. It's just as you've always dreamed. It's just what you've been waiting for. There's a new speakeasy in town. And it's above 14th Street! As everyone knows, if it's hard to find a bar, you get a better buzz off the p...

    @ Fork in the Road by Hailey Eber on February 2, 2009 @ 4:48 pm
  • Article

    Strange Snacks of the World -- Confetti Creme Ritz Bits

    It's a truism of the advertising world that, in a mature market, the number of niches a product occupies must be multiplied. In other words, if you have a hit product on your hands, you must cynically generate as many forms of that p...

    @ Fork in the Road by Robert Sietsema on February 2, 2009 @ 2:51 pm
  • Article

    Chongqing Chicken Obsession

    When Sietsema's review of Grand Sichuan House (8701 Fifth Avenue, Bay Ridge, Brooklyn) ran accompanied by a gorgeous shot of what looks like a plate mounded with dried red chiles and nothing else, I ran right down to Bay Ridge to try the dish. The pr...

    @ Fork in the Road by Sarah DiGregorio on February 2, 2009 @ 1:51 pm
  • Article

    Nicholas Morgenstern: Leaping Around the Dining Room Like A Gazelle

    What was the last book you read and did you enjoy it? Zen and the Art of Motorcycle Maintenance. Of course i liked it. What animal would you like to be reincarnated as and why? A gazelle, easier to get around the dining room. Choose a superpower....

    @ Fork in the Road by Hailey Eber on February 2, 2009 @ 1:49 pm
  • Article

    Dolphins Prepare Meals

    Apparently, humans are not the only ones who are particular about their food. According to British researchers at the University of Exeter, a dolphin has twice been filmed preparing its food according to a certain "recipe"--a behavior that's extremel...

    @ Fork in the Road by Sarah DiGregorio on February 2, 2009 @ 9:00 am
  • Article

    Department of Inaccurate Iconography

    The website is the same way, a burst of incongrous color and jarring shapes seemingly vomited onto the web page, though some very decent writers have been tapped to produce the text. Still, one piece on Hell's Kitchen begins, "No longer a no-go zone,...

    @ Fork in the Road by Robert Sietsema on February 2, 2009 @ 8:26 am
  • Article

    A Nation Turns to Whiskey

    While sales of other distilled liquors have slumped, whiskey sales are on the rise. [LA Times] Your iPhone can be turned into a cocktail database with the right app. Just add booze. [WSJ] The Food Network's Sandra Lee is launching her own magazi...

    @ Fork in the Road by Hailey Eber on February 2, 2009 @ 8:09 am
  • Frank Bruni Shares His Darker Food Secrets in Born Round - A new memoir from the soon-to-be-former Times restaurant critic

    Article

    Frank Bruni Shares His Darker Food Secrets in Born Round - A new memoir from the soon-to-be-former Times restaurant critic

    It was a great surprise when, in 2004, The New York Times transferred Frank Bruni from his job as the paper's Rome bureau chief to the paper's restaurant critic. The journalist had made a name for himself covering the 2000 campaign and, later, forei...

    by Sarah DiGregorio on August 11, 2009
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