Food Pages 3/19/15

I've linked several long articles this week and a podcast, but if you have the time they are all worth it. 

 

  • Listen to this! A true, and truly hilarious story of food theft and ingenious spoof of Serial. This food podcast from WYNC is always silly/snarky, but this episode takes it to a whole new level. The more recent episode has even more about food theft and communal fridges, but I can't wait to see next week to see how the Freedom of Information act figures.

 

  • Cook this! This pasta sounds amazing, like Duck a l’Orange only fast and easy. Listening to Lynn teach violinist Joshua Bell some food history and how to make it is pretty good too.

 

 

 

  • Do you hate the idea of the cronut? Not because of its decadence or the hours-long line to purchase one, but because you favor a savory breakfast, right. Well lucky you! Dominique Ansel has proven he didn’t forget about the savory side of life with the toasts at his new restaurant. Three words: Confit egg yolks.

 

  • A portrait of a very interesting character. He runs the Food and Brand Lab at Conell. I think the “sustainability of the earth” perspective is missing from thier program, but on the other hand I’ve always been in the eat-less-of-a-wider-variety-of-things camp. I will definitely be keeping an eye out for more of their findings. A great read whether you agree with him or not.

 

  • A long article  on Peter Chang’s transition from reclusive chef to local superstar. The tea smoked duck is making me hungry just thinking about it. Also, it was recently announced that he is a semifinalist for “Outstanding Chef Mid-Atlantic” from the James Beard Foundation.

 

 

Thumbnail Photo credit: Jay Westcott/For The Washington Post