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  1. <img src="http://forums.egullet.org/uploads/1316355444/med_gallery_29805_1195_10577.jpg" hspace="8" align="left">The Daily Gullet is proud to present an exclusive excerpt from the recently published (and terrific, we think) memoir Cooking on the Line by Society member . . . Wayne Cohen Nowadays, molecular-gastronomy is all the rage with adventurous foodies. Sometimes referred to as high-tech cuisine, this modern school of cooking utilizes the latest scientific innovations and molecular biology to transform traditional approaches to cooking. New dishes are created through avant-garde pr
  2. by David Ross I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense
  3. <img src="http://forums.egullet.org/uploads/1306039425/med_gallery_29805_1195_10408.jpg" hspace="5" align="left">by Margaret McArthur If you were to pin down the spot on my culinary being’s map from which my every journey extends, it’s the thriving burg of Meat and Potatoes. Yes, my culinary GPS has led me down blue highways and brown dirt roads, across lakes and oceans to oysters, sea urchins, and caponata, but this woman knows her roots. My mother became an adventurous cook the year Lulu and Maurice Gibbs got married -- none of her kids will forget the first Boeuf Bourgignon -- but b
  4. by Dave Scantland “I’m embarrassed,” she admits as she dips her fingertips in the salt cellar, her voice barely perceptible over the breathy drone of the stainless exhaust fan, her brow shiny with a film of perspiration. She pinches the seasoning at eye level above a half-sheetpan on which six chicken thighs have been arrayed. She inclines her head. “Like this?” “Yep,” I confirm, hovering close to the pan responsible for the condition of her forehead, checking the viscosity of the oil it contains. Typical kitchen newb that she is, she scatters the salt with a little mor
  5. by Peter Gamble Prince Edward Island is a dreamy place in the summer. Miles of sandy white beaches and delicate rocky red cliffs wrap their way around the small Atlantic province. You can pedal tip-to-tip along the Trans Canada Trail and marvel at the rows of flowering potato plants, or stop at a quaint teahouse for blueberry scones. Grab a bonnet and embrace your inner Anne Shirley with a shot of raspberry cordial and a walk through Green Gables. When Labour Day passes and the riptide of Avonlea-obsessed tour buses subsides, people come for the Fall Flavours. The host of this province-w
  6. by David Ross The Native Americans and the Huckleberry "Ischit Wiwnu" -- Path, Huckleberry. In the Sahaptin language spoken by Native Americans of the Warm Springs tribe, “Wiwnu” is the word for the Huckleberry -- the elusive berry that symbolizes sustenance, community and the passing of seasons. The ancient path of the huckleberry is covered by the foot-steps of generations of Native Americans. In late summer when the huckleberries came into their peak, the indigenous people left their villages along the Columbia Plateau in North-Central Oregon in search of the “Wiwnu” on Mount Hood. Under a
  7. <img src="http://forums.egullet.org/uploads/1286609993/gallery_29805_1195_32275.jpg" hspace="8" align="left" width="285" height="285">by Erin Garnhum Dear Gully, I have the sneaking suspicion that everyone around me is having much better breakfasts than I am. It's a meal I just can’t skip, but I always feel hesitant and risk-averse. Since I’m usually pressed for time, I’ve become a coward. It’s hard to talk about living in a different country without addressing breakfast. I’m originally from Cole Harbour, Canada, (Have you got a map? You’ll need a pretty good one.) Breakfast to me th
  8. We've just received a copy of Best Food Writing 2010. Right there, in black and white, starting on page 219, is "All That Glitters." This is the second piece of Janet's to be selected for the anthology, which is edited by Holly Hughes. "I Melt With You," Janet's revisionist take on the origins of an iconic diner dish, was in Best Food Writing 2008.
  9. <img src="http://forums.egullet.org/uploads/1277496460/gallery_29805_1195_17089.jpg" hspace="8" align="left">by Priscilla I believe I’ve said elsewhere, more than once, OK more than let’s say, twice, that soup is my favorite food. Something about its fluid sapidity splashing across all taste sensors at the onct, I suppose -- subtlety (or extreme heat) of a broth, savoryness of a smooth puree (or chunky mélange), snappy saline creaminess of a chowder or restrained smoky umami of shiro miso. Really, all kinds, but soup made entirely of vegetables is what concerns me today. Concerns me ma
  10. <img src="http://forums.egullet.org/uploads/1274278568/gallery_29805_1195_26912.jpg" hspace="5" align="left">by Margaret McArthur It’s never inspired a wild fandango, let alone cartwheels 'cross the floor. Calling it Béchamel doesn’t make it chic and rolling the "l"s in balsamella won’t make it sexy. It’s White Sauce, pale, pure and reliable, the Vestal Virgin of Escoffier’s Mother Sauces. It’s a Mama sauce, a Maman sauce, a Mom and Mummy sauce. There’s no macaroni and cheese, no creamed spinach, no creamed potatoes or onions without White Sauce. No lasagna, no rissoles; barely a scallo
  11. by Janet A. Zimmerman Students of philosophy (of which I was one) rarely get through school without a class on the ancients, which often includes a day or so on the alchemists. If you’re not familiar with these guys, here’s what you need to know: they spent all their time looking for a magic element that would turn base metals to gold. Seriously. Sometimes this element is referred as “elixir” but mostly it’s known as the philosopher’s stone. Today, this seems like a fruitless and frivolous pursuit, but for hundreds of years the best minds in science were certain that it was only a
  12. by David Ross Recently, I had dinner with a friend at a funky Seattle café that follows today’s popular farm-to-table movement, sourcing only local, seasonal ingredients from small farmers who ply their trade organically, with the Chef crafting those products into simple, comfort-food style menus that change weekly. The storefront restaurant was housed in a building that had been given new life in one of Seattle’s resurgent urban neighborhoods. From the outside, it looked like a 1930’s travel postcard hand-painted in pastel colors. The staff numbered two -- the chef and a waitress -- and the t
  13. And we have a winner! Congratulations, Janet. (The complete list of Bert Greene awards is here.)
  14. Today the International Association of Culinary Professionals announced that it has selected "Any Other Name" as a 2010 finalist for a Bert Greene award in the category Culinary Writing about Beer, Wine and/or Spirits. Congratulations, Janet! The complete list of IACP award finalists, including a few other Society members in the cookbook category, is here. This is the second year in a row that a Daily Gullet article has been so honored. Last year, Dave Scantland's "One Man's Meat" was an essay finalist.
  15. <img src="http://forums.egullet.org/uploads/1265489637/gallery_29805_1195_29942.jpg" hspace="5" align="left">by Margaret McArthur "You brought what back with you from the U.P.?" I replied to my friend’s email: "It’s pronounced with a soft a, as in Patsy. Pasties. I don’t have to drive to Escanaba to buy the twirly sparkly things -- I’ve got a drawerful of them." The pasty is a true regional specialty, as synonymous with the Upper Peninsula of Michigan as moutarde is in Dijon. It belongs to the baking class of "hand pies," an unappetizing handle that conjures Sweeney Todd, rather than t
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