They might look like Ore-Ida steak fries (oh, who am I kidding), but in fact they are panisses, or chick pea flour fries. They look breathtakingly delicious. To add insult to injury, while we are sitting at our computers, David Lebovitz is eating these delicious morsels only when taking a break from frolicking in the ocean on the Cote d’Azur. C’est la vie! [photo from davidlebovitz.com]
The Kitchn has a great post on a topic close to my heart: cheap but good wine.
You know when you are on a long-distance flight and a few hours in you smell fresh cookies baking and you get really excited for a moment and then you realize that you are in coach, so you aren’t getting one? Well, the Amateur Gourmet makes his guests feel like they are in first class by preparing cookie dough before guests arrive and baking the cookies only after dinner is finished. Half (well, okay, maybe a quarter) of the enjoyment of a cookie is the aroma during baking, so this is a simple but ingenious way to offer dinner guests a memorable end to a meal.
Ruhlman has a post with a number of intersting food-related book reviews. I never thought I would be tempted to buy a book about knives, but An Edge in the Kitchen sounds informative to the point of being essential reading for food enthusiasts.
Wow. There is no introduction I can provide that can do justice to the sheer ambition and, well, let’s just say it, balls it takes to start a blog that consists of reviews of beef jerky, and nothing but reviews of beef jerky.
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