Why did the Haitian earthquake become a food crisis? I spent the last nine days in Haiti working with refugees in Haiti and personally trying to better understand the answer to this question.
Friday, February 19, 2010
So how do you make ricotta easier when it was already pretty darn fast and easy to begin with?
For those of you who aren’t really into the whole brevity thing, and would like a little more detail about the processes involved in curdling milk, read on.
Friday, February 5, 2010
Is it possible to make Buffalo wings in the oven that are not “different but just as good,” but actually indistinguishable from the deep-fried version? Hint: if it wasn’t, I wouldn’t be writing this right now.
Packaged foods strike back, again. Check your pantry for the following 101 items that are being recalled by the FDA for salmonella in a massive recall. The source is hydrolyzed vegetable protein (HVP) paste and powder – used for added flavoring in dips and snacks. The ingredient originated at Basic Food Flavors, Inc., in Las Vegas, Nev. Guess that’s what happens when you gamble with your food supply?
The makers of King Corn will be debuting their sequel, Big River, in Manhattan on March 15th at 6PM. The film literally explores the downstream impact of corn farming in the Midwest. There will be a panel talk with the filmmakers and other guests at the event. Click the link above for details.
Backyard pizza madman – a former subject of our Pizza-Oven Lifestyles series – Paul Gianonne (aka Paulie Gee) is opening his own joint in Green Point. Slice reports that he recently signed the lease for the former Paloma space at 60 Greenpoint Avenue.
Good luck Paulie! We’ll be there rooting for you opening night!
Monday, February 22, 2010
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