Last week's exhaustive coverage of silicone cookware was too staid, some said. They will not be let down again this week. We've got an ugly accusation against one of the city's top chefs, an ugly tomato and a weird looking chicken too.
Today's main feature tells us that Chef Daniel Boulud stands accused of racism. But, we're about cooking here, not restaurants, so with that quick mention, we move to the rest of The New York Times' Dining Section...
Sea Sends Distress Call in One-Note Chowders: "The more variety of fish in the pot, the 'deepah the flavah,'" explains The Times, but fishermen in Maine can only catch lobsters. That cuts the flavor of the chowder. Recipes for Lobster Chowder and Maine Fish Chowder.
Now, a Chicken in Black: Black-boned, or silkie, chickens are becoming more popular in New York City, likely due to "the growth to the number of Chinese moving from China and Taiwan to New York City." Recipes for Black-Skinned Chicken Soup, Black-Skinned Chicken Slow-Cooked in Coconut Sauce, and Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce.
• In Tins, in Cups, Teas Are in Bloom: A tea salon opens in Chelsea.
• With Eggs, the Scent of a Shellfish: The Minimalist makes scrambled eggs with shrimp. He suggests it as an appetizer.
• Even for a Tomato, Looks Aren't Everything: The UglyRipe tomato can be sold outside of Florida until spring. It will soon be available here in NYC . . . stay tuned for a taste test. "Thanks to the U.S.D.A., consumers can now have the midsummer goodness of the tomato season all year round," said Joseph G. Procacci, the chairman of Procacci Brothers of Philadelphia. We'll see about that. Has anyone tried an Ugly yet?