NYTimes Articles on Food, Drink, Culinary Culture 2013–

[rotuts]

http://www.nytimes.com/2013/12/04/dining/the-ceramic-canvas.html?ref=dining&_r=0

interesting article with lots of pics.

make sure you see the vid on the L along with the gallery of pics, also on the L

[gfweb]

So long as it stays warm...and I'm not forced to eat stuff I don't like to get at what I do like...do any damn fool thing you like with the plating if it makes you happy.

[rotuts]

some of this would never suit me: that main plate with all the itsy bitsy stuff just does nothing for me.

now that artful mountain of pasta interests me a lot

the one from I Sodi

and to me, slate belongs on roofs.

[Franci]

If this Rita Sodi is so traditionalist she should grate her cheese.

[rotuts]

The Secret Sugar Wars.

http://www.nytimes.com/2014/02/12/business/rival-industries-sweet-talk-the-public.html?ref=todayspaper

interesting reading, par for the course these days.

[Tri2Cook]

Sugar goes to court

The Simpsons already did it.

[rotuts]

Oooooooooooooo

Oooooooooooooooooooo

which episode was that ?

Id like to see it again !!

i must have been in a fructose COMA !!!!!!!!!!!!

[Alex]

As always, just follow the "YES" (¥£$).

Most of the time I'm simultaneously amused and incensed by the intentionally misleading names of lobbying groups and their ilk, but "Citizens for Health" is especially disingenuous, especially given the growing body of research about the addictive nature of refined sugars.

[annabelle]

Whole lotta "ifs" and "mights" in that article.

[lesliec]

The problem ain't the sweetener; it's how much stuff you eat that it's in.

[rotuts]

todays NYTimes magazine is on Food and Drink:

 

http://www.nytimes.com/pages/todayspaper/index.html#magazine

[Anna N]

todays NYTimes magazine is on Food and Drink:

 

http://www.nytimes.com/pages/todayspaper/index.html#magazine

Thanks. Interesting read for a Sunday afternoon.

[rotuts]

http://www.nytimes.com/pages/dining/index.html?action=click&region=Masthead&pgtype=Homepage&module=SectionsNav&version=BrowseTree&contentCollection=Dining%20%26%20Wine&contentPlacement=2&t=qry939

 

'Dinning'  take on Bread

[lindag]

Thanks for posting, this looks worth trying.

[rotuts]

in today;s NYtimes Travel section:

 

"Roots of French Cuisine" :

 

http://www.nytimes.com/2014/05/25/travel/tasting-france-through-5-signature-dishes.html?hpw&rref=travel

 

and  "Diet later: other countries Must eats" :

 

http://www.nytimes.com/2014/05/25/travel/must-eat-dishes-from-myanmar-to-mexico-city.html?hpw&rref=travel

[rotuts]

http://www.nytimes.com/2014/06/25/dining/how-to-make-a-great-burger.html?src=dayp

 

Ive seen Geo. Motz show " Hamburger America "  

 

parts of it quite interesting.

[Shel_B]

“A great burger should be like a baked potato, or sashimi. It should taste completely of itself.”

 

Indeed!

[SylviaLovegren]

“A great burger should be like a baked potato, or sashimi. It should taste completely of itself.”

 

Indeed!

 

A real adjustment, coming to Ontario.  They regularly put herbs and things in their burgers.   Got a hamburger at a Greek diner and it had dill, garlic and feta in it -- served with mustard, ketchup  on a bun. Blech.  The dueling English and  Irish pubs down the street put their own "secret herbs" in theirs.  And all burgers have to be cooked to well done.  So I've learned not to order a burger here unless it's coated in bacon and blue cheese or some such to mask the flavors.  If I wanted a meatball on a bun, I'd order it. 

 

Our son's Canadian girlfriend was amazed when she came to dinner at our house and had a handmade burger with only SALT in the meat.  She said she'd never understood why people liked hamburgers before.  

 

There is one small chain in Toronto that has "plain" hamburgers -- but pubs and restaurants all seem to think flavoured burgers are the way to go.  Ditto most of the frozen beef patties at the supermarket -- flavoured with soy, garlic and herbs.  

[patrickamory]

Wow… all the fat phobia in the comments...

[Ashen]

I am a die hard convert to the smash burger ..      Pics of  a double one I made a few weeks ago. topped with smoked jalapeno havarti and homemade relish.  I needed a roll of paper towels and a carpet steamer for my beard afterwards. 

 

 

 

[dcarch]

To me, a burger with all kinds of stuff on it, in it, is a wonderful burger, of course assuming using the right recipes.

 

It is like a lady with makeup on, in a seductive gown.

 

That said, nothing wrong with a naked burger.

 

dcarch 

[Tri2Cook]

“A great burger should be like a baked potato, or sashimi. It should taste completely of itself.”

 

Indeed!

Agreed. I've met a couple of exceptions that I enjoyed but as a novelty, not a preference. In general, for me, a burger gets salt and pepper. If I want meatloaf, I'll make meatloaf... but not in burger form.

 

[rlibkind]

Most important point in NYT article (because I agree with it): stick to chuck (80% my ideal), no need for a "gourmet" mix with brisket, short ribs, etc.

Edited June 26, 2014 by rlibkind (log)

[rotuts]

I tend to agree

 

there was another show w  Geo. Motz.  'Burger Land"  I thiink if was

 

travelled all over and had various local burgers.

 

interesting if if comes around your way.

 

probably a cable show.

[smokinjack]

Ashen,

That burger looks great..Not over worked when forming.The link below is similar.

I recently bought a 1/2 lb of sirloin and 1/2 lb chuck from a organic free range meat market that uses local beef.

Ground it up and cooked like Adam Perry Lang on the Big Green Egg .We thought they were juicy and delicious. Something about cooking on a flat griddle.

Here's the link.

http://www.adamperrylang.com/recipes/burgers-with-griddled-onions