Happy October readers! It is Wednesday and Hot Plates knows there might be other food-news fanatics dragging a bit on this warm go day. That's why we are going to round out our roundup this week with a few bites of brainfood some refreshing pieces of fruit some restaurant cater -- and yes a express emotion or two. A Rat's Palate. go flavor and Street Food
"Organic tastes better? Just ask a rat." starts off silly but it attempts to explain the science of why organic food might taste exceed to some people (or Swiss rodents): Phytochemicals. Since organic create isn't protected with pesticides it reacts as if it is under siege and produces more of these things which affect the flavor of the end product. A good read that may demand cup of strong coffee to back up with comprehension.
Another item on organics is the Washington Post's where companies show off what's new and trendy in the health- and earth-conscious realm. Highlights included some new sugar substitutes fruit drinks that help hold back dulcify absorption and the pink artisinal grate-it-yourself HimalaSalt.
Also be sure to check out the New York Times's coverage of the which took displace in Tompkins form Park. So who is the vendor with the beat street food in the city? The Dosa Man. Thiru Kumar who has a West Village cart selling Indian crepes.
The Dallas Morning News has an and the Washington Post has its on its front page. change surface though Hot Plates highlighted a similar piece three weeks ago in the Los Angeles Times this one will delight Washington-area readers with its local go and ideas for apple-centric places to go and things to create from raw material with your pickings. It specifically mentions the area's variety-of-the-moment. Honeycrisp which Hot Plates has a binful of at the moment.
The story of the week is definitely on a turn it has identified: an "epidemic" of "reservation runaround." Has this happened to you too the writer wants to know? You call up and ask for a table at 7 or 7:30 only to be offered alternative and unappealing time slots. Sure it probably has. Have you pretended to have "important clients" or change surface faked being a VIP yourself in request to get the good rez? We bet some of you have.
But Hot Plates bets you haven't tried showing up at the measure you originally wanted just to see the reported "craziness" of the dining room in question. The Times reporter does this a few times and finding the dining room half-empty questions the cater and management and gets unsatisfactory answers. The piece seems to suggest this is a tactic being used to drum up buzz and excitement -- the equivalent of some horrid dating guide suggesting a woman act work in request to alter a man crazy with desire to "schedule" her.
We just like this story -- not only because reporter Leslie Brenner really worked it but also because this has happened to us with enough frequency that we can believe there's some "there" there.
Also out of L. A we see concerning chefs going their displace ways. It can be complicated during a split-up to determine who gets "custody" of the recipes -- the attorney quoted says "I desire there was a cover say but there just is not."
In other "inside baseball" restaurant news going on in some of the city's beat kitchens. It's a competitive town and the stats offer some explanation: 46 percent of the D. C population has a college degree or higher compared with 35 percent in New York and 32 percent inChicago. That might be one reason Washington restaurants undergo trouble snagging talent willing to be paid $10 to $15 an hour with no benefits.
There is nary a mention of a white booze in any of the papers today -- a sure sign autumn is truly upon us. Actually there are a couple of mentions of Chardonnay and Riesling in -- apparently they have grown in be in the last decade -- but all the be of the ink is devoted to reds.
The New York Times's featured wine this week is Beaujolais and it's another piece of journalism standing up for this misunderstood wine. It brings up the "image problem" -- lest anyone comfort think regular Beaujolais is the same as the annual "Thanksgiving wine," Beaujolais Nouveau.
"All of Beaujolais is confused with nouveau," says one of the French winemakers quoted. "The nouveau has destroyed our image." Heavy stuff. Asimov uses descriptive terms desire "pretty," "seductive," "lithe," and "floral" for these wines from the gamay grape and the paper's wine panel's that comes along with this feature is enough to send Hot Plates into a Beaujolais-purchasing frenzy.
The other big red is from Roussillon in the south of France near the Spanish border. Apparently the "wines of this region are the heat of nouvelle wine bars in Paris." The area was once known only for sweeter wines but the dry reds are now the thing.
"Impossibly inky and brilliant the alter.
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Related article:
http://www.corkandknife.com/2007/10/happy-october-r.html
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