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in Chow
by
Roxanne Webber, 10 May 2008
The choice between gas and charcoal grilling is more complex than convenience versus taste; Webber shows that gas can be faster as well as superior for delicate foods but expensive and complicated, while charcoal grilling can be cheaper and possibly provide superior flavor, but requires more cleanup. More interestingly, determining which of the two is more environmentally friendly is a tricky proposition, but she provides suggestions for nontoxic cleaners, sustainable charcoal, and other alternatives.
Posted 4:05, 12 May 2008
This abstract was written by
Greg DeSantis
and edited by Brijit.
in Chow
by
Melissa Wagenberg Lasher, 30 April 2008
What's the secret behind the ultimate bagel? Hint: It's got nothing to do with cream cheese. The perfect bagel has a shiny, crackling skin which gives way to a tender but chewy interior, with a yeasty taste and a hint of sourness. They should be kept small -- traditionally topping out at four ounces -- made with real malt instead of high fructose corn syrup, and boiled, not steamed, to produce that signature texture and shine. So if geography prevents you from seeking out the real deal, check out Lasher's practical recipe on how to make your own from scratch.
Posted 3:40, 1 May 2008
This abstract was written by
Laura White
and edited by Brijit.
in Chow
by
Jordan Mackay, 24 April 2008
Vineyards run into legal trouble for falsifying vintage dates and misrepresenting varietal proportions, but what about misleading branding? On a trip to Portland vineyard Brick House, Mackay thoughtfully advocates a return to honest, if not top of the line, wine. Few vineyards these days represent themselves accurately, as corporate profit-generators whose investors select idyllic names from a hat and don't set foot on the grounds. Was that Russian River chardonnay really grown alongside a rushing Russian river? Doubtful. But Brick House (which actually surrounds a brick house) and its proprietor, Doug Tunnell, are the real deal, he says. Mackay tackles a down-home issue within an often elite-leaning subject.
Posted 10:11, 25 April 2008
This abstract was written by
Ashley Eldridge
and edited by Brijit.
in Chow
by
Michele Foley, 20 April 2008
Chow compiles a comprehensive resource for creating an environmentally sound kitchen. Green options for floors, cabinets, countertops, appliances, and more are analyzed based on a long list of criteria, ranging from toxicity to durability to performance. Helpful tips for each product category are noted, and a useful glossary helps navigate the ever-changing certifications, descriptors, and qualifiers in the rapidly expanding "green home" category. Although the improvements here gravitate to higher price ranges, the authors smartly remind us that "part of being green is maximizing what you have, not creating more waste."
Posted 10:45, 22 April 2008
This abstract was written by
Britta Schell
and edited by Brijit.
in Chow
by
Tara Shioya, 15 April 2008
Despite being made of the same ingredients, all soy sauces are not created equal, and this helpful feature explores the differences that make each type distinct. Shioya succinctly explains the production process, highlighting differences between naturally and artificially brewed products; natural products use real soybeans, while artificial ones use soy or hydrolyzed vegetable protein. One representative from manufacturer Lee Kum Kee also offers his opinion on several types of Chinese and Japanese soy sauces, which, while interesting, might be more than the average chef will need.
Posted 2:47, 16 April 2008
This abstract was written by
Brian Willett
and edited by Brijit.
in Chow
by
Aaron Gilbreath, 8 April 2008
Japan isn't exactly the first place you'd associate with whisky, but Gilbreath offers a short introduction to the methods and brands produced by the world's second largest whisky-making nation (spelled with no "e," like Scotland's). It's a whistle-stop tour, with a brief introduction to the distilleries and the customs of Japanese imbibing, and a list of recommendations and places to buy, both online and in-person. The piece isn't too in-depth; it's aimed at the newcomer with recommendations for those who have a taste for the better-known Scottish brands, and there are links to follow for extra research.
Posted 5:29, 9 April 2008
This abstract was written by
Liz Batty
and edited by Brijit.
in Chow
by
Roxanne Webber, 24 March 2008
In this colorful, thought-provoking piece, Webber reports on the burgeoning "grow your own food" movement. The movement has roots in World War II-era "victory garden" programs, but contemporary motivations include food safety and security, environmental and transportation costs, and the simple desire to get in touch with nature. Webber gives examples of the hostility that some growers face from neighbors, whose objections range from public health (the possibility of attracting rats) to just being antisocial. Webber also provides a useful breakdown of the steps needed to transform your own garden.
Posted 3:43, 26 March 2008
This abstract was written by
Alan Matthews
and edited by Brijit.
in Chow
by
Helena Echlin, 27 February 2008
After a cordial sighting of billionaire Richard Branson, Echlin asked her married-to-a-movie-star friend how to approach celebrities in restaurants. Some established some ground rules for approaching a famous person include never asking for an autograph, since many stars are weary of professional autograph collectors. Misidentifying the person is also embarrassing to both parties while the mafia rule ("If they're with family, leave them alone") shows general consideration. In this concise, even thin, etiquette guide, Echlin also advises readers to make it short, keeping the relationship between star and fan in the movie theater.
Posted 2:36, 28 February 2008
This abstract was written by
Ceda Xiong
and edited by Brijit.
in Chow
by
Aida Mollenkamp, 25 February 2008
Mollenkamp reports from Madrid Fusion, an international showcase of avant-garde culinary techniques and foodstuffs from top chefs. The newest culinary feats including inventive smoking that goes beyond mere hickory, edible clay made of potatoes, and the ingenious harnessing of discarded olive pits for a cleaner-burning fuel. Mollenkamp also notes the rise of women in avant-garde kitchens, and bemoans the intrusion of TV media and the continued use of generic rectangular platters. Divided into three easily digestible sections, her overview gives a concise review of the massive industry showcase. (Note: Photographs are hidden, but they're there. Look for the "slideshow" link.)
Posted 4:01, 26 February 2008
This abstract was written by
Ceda Xiong
and edited by Brijit.
in Chow
by
Louisa Chu, 21 February 2008
While this brief interview may be the journalistic equivalent of fast food, its intriguing subject is anything but: American chef Daniel Rose, whose tiny restaurant Spring is "the hottest restaurant in Paris." Rose takes readers through a typical day of preparation at the unique eatery, which offers only one seating and one set menu per night. He also offers his take on the continuing popularity of Spring, despite the fact that French media portrayals of the restaurant "got it all wrong." In addition, Rose clears up misconceptions about his past, specifically dismissing the rumor that he is a self-taught, overnight success.
Posted 12:00, 21 February 2008
This abstract was written by
Brian Willett
and edited by Brijit.