When it comes to pizza dough tossing, there’s the classic pitch you’re probably picturing, and then there’s what Tony Gemignani does. The 12-time world pizza champion describes his particular art form as “what a Harlem Globetrotter does with a basketball”—only with pizza dough. But while a basketball never loses its form, soft dough moves and changes shape as it flips through the air, around-the-neck, through-the-shoulders, behind-the-back … you get the idea. At the annual World Pizza Games, witness pizza acrobatics like you never imagined.
As fermented products become more common as health fads, questions about regulation are being raised. For one, kombucha is the product of fermenting tea with a culture of live yeast and bacteria. As a result, the beverage has a variable alcohol content—and some of its producers are being targeted by the federal regulators. In this episode of If Our Bodies Could Talk, senior editor James Hamblin meets with U.S. Representative Jared Polis to consider the role of government in the era of living cultures and fermented foods.
Via The Atlantic.
From Brothers Green Eats —
Here’s a how-to video on making some takeout favorites —
Yesterday, apparently, was (unofficially) National Junk Food Day. I didn’t know there was even an unofficial day like that, but there was, and is. By the time the
junk food snack food industry has claimed a day, probably everyone has.
Do you think there are too many ‘national’ days?
Perhaps sensing that conventional food-eating contests (involving hot dogs or other picnic foods) are losing popular support, contest organizers in Buffalo have decided to have a kale-eating contest, billing it as the “world’s healthiest eating championship,” with the slogan, “Kale Yeah!”
What do you think?
Over at the New York Times, Sam Sifton has a comprehensive grilling guide, with tips for charcoal or gas grills, and cooking beef, chicken, seafood, vegetables, corn, fruit, pizza, and bread.
Inside or out, here are tips for cooking a diner or pub-style burger:
Some have been grilling all year, but for others this weekend in May represents the beginning of that season. Either way, for those who will be grilling this weekend, what will you choose? (Multiple selections are possible.)
This week on Dining on a Dime, host Lucas Peterson goes to Pilsen, a primarily Mexican neighborhood on the lower west side of Chicago, to visit The Jibarito Stop, a food-truck-turned-restaurant that serves fantastic jibaritos. Using tostones, or fried plantains, in place of bread, the jibarito is crunchy, sweet, and in the running to become Peterson’s favorite sandwich.
Across America, there’s a trend toward locally-sourced, fresh ingredients for one’s meals. For agricultural communities like Whitewater, where many residents have large gardens, or enjoy fresh eggs, that’s not a trend as much as it is a way of life. But other communities have seen a trend that encourages moving away from frozen meals, for example, to fresh ingredients.
What happens, though, when that trend runs into ‘meal in a box’ offerings, where one orders and receives an entire meal in one container, as a time saver? Sometimes, surprisingly, the meal-in-a-box-wins:
If you drew up a list of people likely to hate home-delivered meal kits like Blue Apron, Sara Moulton would be on it. She is one of the nation’s most enduring recipe writers and cooking teachers, a former food stylist for Julia Child and a dean of food television and magazines in her own right, whose new book is called “Home Cooking 101.”
But after two meal kit companies approached her to work with them, Ms. Moulton thought she should investigate. As for anyone who has been paying attention to home-cooking trends, it was hard not to be at least a little meal-kit curious. So she signed up.
“I have to say I was very pleasantly surprised,” she said, echoing the sentiment of many very good cooks who have taken the plunge and ordered a box. Ms. Moulton has not decided whether she’s going into business with one of the companies, but the kits gave her ideas for recipes. And the best part? She didn’t have to decide what to cook for dinner.
A battle of trends plays out: the desire for fresh ingredients and home-cooking against the longstanding concern that there’s not enough time for everything.
Even in a fresh-foods environment, sometimes meals-in-a-box win out.
‘Glycerol monostearate is your friend’