alacarte

Here's the Boston Globe Digest for 8/27/03: Kabul's lively restaurant scene caters to expatriates By Victoria Burnett, Globe Correspondent Down East and south of the border By Letitia Baldwin, Globe Correspondent Article about Latin American migrant workers in Maine, “the least ethnically diverse state in the country.” Author marvels at “an old RV with ‘Comida Mexicana Familia Vazquez’ emblazoned on the side,” where proprietor Romana Vasquez cooks Mexican food to accommodate the seasonal workers: The founder of Williams-Sonoma implements change in the kitchen By Naomi R. Kooker, Globe Correspondent Profile of Chuck Williams, 87, founder of the 235-store Williams-Sonoma chain. (If you’re wondering, the first store was opened in Sonoma, north of San Francisco, hence the name.) The high life By Necee Regis, Globe Correspondent Extolling the joys of rooftop dining in the city. A handful of berries can better your health By Bev Bennett, Globe Correspondent Out of the pie, into the burger By David L. Harris, Globe Correspondent Al Bushway, a food scientist at the University of Maine, became something of a celebrity thanks to his idea to mix wild Maine blueberries into hamburgers. (supplemental reading: see the eGullet thread on blueberry burgers.)

I hope Suzanne resumes her blog soon...boy, this is getting ugly.

Malawry's zucchini & tomato tart recipe you'll need to scroll down a bit to get to it, it's about 3/4 way through the Vegetarian lesson.

It all started here. though in truth, Malawry has to be credited with the original eGullet blog (Diary of a Cooking School Student).

I think it stands for He Who Only Eats. thanks. I thought it was possibly He Who Over Eats.

In Amsterdam, they had Fanta Pomelo in every corner store & on every restaurant menu. (much like the Pellegrino pompelmo). Never saw it anywhere in the U.S. (but I haven't been everywhere in the U.S. yet!)

Suzanne, remind me what HWOE stands for again?

yup, it's done. excerpt from the final blog entry:

I'm going to miss it when the blog is done. hey, is anyone going to the end-of-blog party? I remember the deal -- if you can find her apartment, you're welcome. I also see that someone set up merchandise for her -- including a Julie/Julia thong.

David, Thank you for so much wonderful and candid information! First question: how did you become interested in food writing? (as opposed to writing in general) Second, related question: In your opinion, how important is actual food experience in becoming a food writer? I've read so many writer bios in which the journalist first spent years in culinary school, as a chef, etc., before becoming a food writer. Is it a good idea for aspiring (or established) food writers to attend c-school? Or can the relevant info be learned "on the beat"? Or is an objective, non-chef viewpoint an advantage?

baby chicks indeed. foul, foul, fowl. Soba, what does the 70 mean at the end of your screen name? Number of bowls of soba noodles you'd like to consume per diem?

A few of my favorite things this week from the Boston Globe: lobster rolls, summertime heirloom tomatoes, and beer floats (hold the root). Finding the best lobster rolls on Cape Cod -- By Andrea Pyenson, Globe Correspondent Pearl Oyster Bar lobster roll Mmmm….lobster rolls. (say it with a Homer Simpson inflection, that’s the stuff. That’s “bug in a bun” to you, Jinmyo.) Study of farmed salmon opens a controversy -- By Beth Daley, Globe Staff This thoughtful article adds to a topic already discussed widely here on eGullet. He likes to spread a little taste of honey -- By Alison Arnett, Globe Staff The menu at J.P.'s Dogwood Cafe highlights honey, including grilled vegetables with honey vinaigrette and fried cheese and honey and lemon chicken with fried sage. Heirloom tomatoes are anything but regular -- By T. Susan Chang, Globe Correspondent Now, that’s my kind of neighborhood. Recipe: Heirloom tomato and romaine salad Hold the root: the Guinness ice-cream float. Another Homer Simpson moment.

Beer for dessert.

Prefab boxed risotto. Add about 3/4 of the spice packet, add remaining 1/4 to the trash bin. Add frozen peas and cherry tomato halves. Though I think adding fresh herbs to any prefab mix makes it better immediately.

i drink less *wine* when i'm drinking better wine. no doubt about it. otherwise i just dump it down my throat, hoping to avoid my mouth. maybe you just mean that you whine less when you're drinking good wine?

Soba: Five cups is a light day for some of us! Yummy, yummy coffee. As long as we are upgrading Nero's potable diet, let's get you some espresso, aka "rocket fuel." Good stuff.

Nero, keep recording it ALL. We're not judging you. Hell, we're living vicariously!

An altruistic footnote about the desk drawer feeding frenzy. As our office was hustling to evacuate when the blackout hit on Thursday, one of my colleagues quickly emptied his drawer & set his food stash in a communal area, so that any stranded co-workers wouldn't have to go hungry!

A week's worth of Globe Food stories .... read it with the faucet running & pretend it's the call of the Atlantic shore.... Glass notes: Cultivating a distinct sense of place(By Michael Apstein, Globe Staff) Fishing for a new gig (By Alison Arnett, Globe Staff) On the water for the summer, a chef contemplates his own restaurant Recipe: Steamed littlenecks with potatoes(adapted from Steve Johnson) Garlic breath is welcome here (By T. Susan Chang, Globe Correspondent) Organic farm's versatile crop inspired 'festival that stinks' Recipe: Aioli-- adapted from ``Cooking with Lydie Marshall.''

Mediabistro wine field trip: "for food & wine writers" click here for more info.

yeah! Hesser got to meet her; I think Ms. Julie definitely deserves it. I think Julia would really like Julie, too.

Rocco's is cited.

I finally listened to the radio interview. I love that Julie swears like a sailor. It's great to see someone doing something as arguably refined as mastering the art of French cooking, all the while bleep'n this and bleep'n that. Very "Absolutely Fabulous."

Yargh, I hate that one! We get one in my neighborhood that plays "Do Your Ears Hang Low" and then this horrible lady's voice blares out: "Hello? He-ll-oooo?" It sits on the corner right outside my window for 10, 15 minutes at a time. I feel like waving a white flag at it. Hmmm, do any of the kids (or their parents, or the ice-cream men) realize that "Do Your Ears Hang Low" is just a sanitized version of the old wartime ditty, "Do Your B**** Hang Low"? Really, truly. Think about the words.... not sure how far back it goes though, if the soldiers sang that during the Civil or Revolutionary war.

P.S. I read one blog account written by a wage-slave who claims to eat 3 meals a day at her desk. She referred to her morning meal as "deskfast."