Monday means feeder!
[Apologies for the relative lack of posts-- I have been busy preparing for a move, and Michelle of the WCB is busy with a new job! -EH]
There is soup, soup, and more soup over at Off The Broiler.
Zut alors! Two blogs reported last week about the newly opened Exceptions Gourmandes in Paris. (Chocolate & Zucchini and David Lebovitz). Unfortunately, with the state of the dollar, a single brioche would cost me a week’s salary. So I will have to wait for Exceptions Économie aux Etats Unis! Jusqua-la, mon Paris!
Franki Bruni made the mistake of asking readers for their dining-out pet peeves. Nearly 100 responses show that New Yorkers apparently hate everything about restaurants and their employees. [By the way, my biggest restaurant pet peeve is when the dish that arrives in front of me isn't what is represented on the menu. It is fine if you replace the pine nuts with almonds, but tell me before I commit to the order that the dish isn't as described.]
The Kitchn had a link to the “Table of Condiments that Periodically Go Bad,” a list of condiments and how long they keep in your fridge, in the form of the periodic table. Brilliant. I have one complaint: where’s the salsa? Can it be that the MIT geniuses who came up with this chart don’t know that it is the number one condiment in the US (has been since 1992!)?
Also over at The Kitchn, a reader asks what her next non-stick pan should be. I am leery of non-stick pans partly because of the very reasons the reader says she wants to replace hers: the non-stick coating had flaked off, and, she assumes, ended up in her family’s food. (Plus, you can’t heat them as high as plain stainless–Teflon degrades at very high temps.) Some PTFE- and PFOA-free non-stick options are discussed. If anyone has information on other types of so-called “green” non-stick pans, please feel free to use the comments section below.
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