Until the New York Times dining section moves away from Anglo-flavored home cooking chronicles and paeans to locasnores (”this baking powder has so much terroir“), I’ll be compiling a weekly list of bits and bobs I’ve enjoyed in the past seven days.
Fourteen Passive-Aggressive Appetizers. “14. Hepatitis! (Note: This is not technically an appetizer.)”
KianLam Kho’s extraordinarily stylish rooftop Chinese banquet.
Notes on invalid cookery, part of the complete online version of Mrs. Beeton’s Book of Household Management. See also her General Observations on the Common Hog, an admirably thorough prelude to 45 recipes for that same hog.
The poetry of Japanese menu names: “a poached egg on a hamburger has been an autumn special menu item at McDonald’s in Japan for many years now; they call it a tsukimi baaga or ‘moon-viewing’ burger.”
Empty seats…at Momofuku Ko? Here’s the report, and the blog post that prompted it.
Chaxiubao’s food personals.
Bompas & Parr, creators of bespoke English jello.
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“The work of Bompas & Parr operates in the space between food and architecture.”Michael S. added this comment on September 24 2008 at 4:38 pm
Not only *a* space but *the* space?
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