This week in food blogs,
The Food Section noted that British chemists have uncovered “a chemistry-based recipe for the perfect gravy,” that includes roast meat juices, boiled cabbage water, and soy sauce.
Eat Me Daily took a look at the November food magazine covers, from Sandra Lee’s Semi-Homemade to the last issue of Gourmet.
Midtown Lunch caught a DeBragga employee
shilling commenting on the launch of Frites ‘n’ Meats, which uses DeBragga meat.
Serious Eats came up with five things to do with leftover Halloween candy: Snickers Smoothie, anyone?
Zagat designed a New York City Marathon restaurant map, with suggestions on where to eat at various miles throughout the route.
Eater got a glimpse of Danny Meyer’s Maialino before the paint has even dried.
Grub Street finally got to ask Adrian Grenier about his Park Slope Co-op shifts. Says Vinny Chase: “Look, I don’t shop there… I do it because of the sense of community.”