Open Letters to the Food Industry

April 16, 2010 (Updated March 28, 2014) by
Uncategorized

Last week I saw two great articles from writers not known for writing about food: Seth Godin and Mark Morford. If you're in the marketing business, you already know Seth. He's got a string of bestsellers, but doesn't consider himself primarily a writer. He publishes books just because he knows some people are more willing to listen to his ideas if they're wrapped in a hard cover. And then he camps out on the top of the New York Times bestseller lists. (What, me jealous? Nah.) … [Read more...]

My First Bacon

April 9, 2010 (Updated March 28, 2014) by
Uncategorized ,

I don't know what ThinkGeek was thinking when they did this one. No, not that they made it. That they're not selling it. I realize it was done as an April Fool's prank, but I want one. And I'm sure there's more of you out there like me. … [Read more...]

Review: King Corn

April 7, 2010 (Updated March 28, 2014) by
Review

Fans of Michael Pollan are familiar with the phrase "corn people": Descendants of the Maya living in Mexico still sometimes refer to themselves as "the corn people." The phrase is not intended as metaphor. Rather, it's meant to acknowledge their abiding dependence on this miraculous grass, the staple of their diet for almost 9,000 years. For an American like me, growing up linked to a very different food chain, yet one that is also rooted in corn, not to think of himself as a corn person … [Read more...]

How To Make Asparagus and Shrimp Salad

March 30, 2010 (Updated March 20, 2014) by
Dinner, Fish, Salad ,

Wait! Don't click away yet. You might think you don't like asparagus. Or you like it, but think that using it as the base of a salad -- and pairing it with shrimp, no less -- doesn't sound all that great. But trust me on this one. This was a leap of faith for me, too. My wife had a version of this at a nice restaurant. She came home raving about it, and I just couldn't imaging it tasting good. But I trusted her. (Or at least I trusted that yes, she liked it.) So we made this. Omigawd. Wow. … [Read more...]

Tips for the Perfect Fried Egg

March 24, 2010 (Updated March 28, 2014) by
Breakfast, Technique ,

I got an email from a reader asking for help with fried eggs. Hi -- I don't know what I do wrong, but although I am generally a good cook, I can't make a decent fried egg to save my soul.  They either are all crispy and burned on the edges or slimy and yucky on top.  If I try "over-easy" I get "broken yolk" as they seem to stick to the pan.  If I use non-stick pans, I get a weird light brown on the bottom that is unattractive. Help! I've got to admit I'm not the greatest fried egg maker. … [Read more...]

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