The Food Pages 5/14

Lots of links today. So I will simply leave you to it dear reader. 

Also, pork belly as art.

Medium: Dry Rub on local Berkshire Pork Belly,  10" x 8", Commissioned by my brother's graduation party. Yum.

Medium: Dry Rub on local Berkshire Pork Belly,  10" x 8", Commissioned by my brother's graduation party. Yum.

 

  • There’s always a memorable phrase or two when food and science get together; “designer yeast” “confused skittles” and “imagine ...a bread course that gives you the taste of wheat over time” are just a few from this podcast on artificial flavors. The conversations also help illuminate why labeling genetically modified or artificial ingredients isn't always the whole truth and also aren't always a bad thing.

 

  • The most ceremonial grilled cheese ever.

Slurp! Delizioso...e che fame!!!

Posted by Il Cucchiaio d'Argento on Friday, March 6, 2015

 

 

  • “zoo cookery” is a phrase you don’t hear often, but as NPR notes, what animals eat can be as pivotal to preserving endangered animals/ecosystems as the existence of preserves and zoos.

 

  • A short piece on the highs and lows of Vermont’s food policy: essentially it is neither perfect nor balanced but an admirable vision that will hopefully influence other states.

 

 

  • Crystallized flowers would have been best before mother’s day, but it sounds like a fun project all the same.

 

  • The idea of “Top Secret Recipe” always amuses me. While I have definitely tried to reverse engineer other things from the  deli case at Smyrna, these four recipes are not even close to the ones I would consider going through the trouble of finding out, but he seems to have a lot of fun in his discoveries

 

  • This last link isn’t specifically about food but just imagine all the epic meals that have taken place here...