From the New York Times' Dining Section...
• At Last, a $20,000 Cup of Coffee: The title here is misleading - really, the $20,000 is all for the machine - a new siphon bar. We are coffee geeks here, so we were delighted with this piece that compares and contrasts the old-fashioned siphon method with the new Clover. Both make a superb cup of coffee; we would be hard-pressed to choose between them. Check out our own Clover review here.
• We already commented on another big story this week from the Times: High Mercury Levels Are Found in Tuna Sushi. We love tuna sushi (just ate it in fact) so this grieves us; read our response post Another Reason Not to Eat Tuna? for safer, healthier ways to get that tuna sushi fix.
Below, MORE from the Times, including starter bottles from Napa, cabbage salad, and cheese fondue...
• Toehold in Napa: Some Starter Bottles: Under-$50 wines from Napa were mostly disappointing, but with one or two exceptions.
• A Little Nostalgia, a Long Fork and Lots of Cheese: Is fondue in the air? We just blogged chocolate fondue - the Times does cheese fondue a few different ways.
• On Martha’s Vineyard, Using Scallops as Currency: A portrait of Jan Buhrman, a cook and local forager on Martha's Vineyard.
• Enticing Tough Cabbage to Show a Little Tenderness: Truly minimalist this week, Mark Bittman gives us a minimum of ingredients in his recipe for Cabbage Salad. It looks fresh and bright.