The Food Pages 2/11/16

I'm beginning to really feel how long it has been since I've cooked anything (other than rosemary) out of the garden. The month or so before asparagus season is going to feel so long. Luckily there's always weird things going on in the news to detract from that:


  • Something to bookmark if you plan to go out to Charlottesville anytime soon.


  • Free snacks may be back, but airplane food is only good for those who can afford it.


  • Mike Isabella is taking over at Tyson’s Corner. Watching the articles about this scroll by, I also learned that he blocks several of the food writers around DC.






  • This has been everywhere so I felt obligated to include it; I can’t imagine actually wanting to eat anything with artificial colors like that. But funfetti is pretty popular so I guess there's a market.







Marash Biberi

I recently had a flavor epiphany. Bread and butter pickle with marash pepper flakes[i] and cream cheese is a magical combination and a boon to sandwich lovers everywhere.


As with many Turkish and middle eastern foods the name is the place the peppers are grown. Pepper flakes from the southern coast of Turkey[ii] are prized for their sweet smokiness, medium but lingering heat and a moistness that allows them to meld with other ingredients quicker and more seamlessly than other peppers. Unlike your ubiquitous bottle of “red pepper flakes” the drying process used in these towns seems to imbibe more flavor and leaves more moisture because they sun dry them during the day and then wrap them up in fabric at night[iii], leading to a fabulous product with concentrated flavors.

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