For Natural Dogs, a Growing Appetite: There is such a thing as a politically correct hot dog.
Something Tasty? Just Look Down: Purslane, it's a succulent, it's a weed, it's a delicacy, and it grows all over the world - perhaps as close as your front lawn. With recipes for Russian Potato Salad With Dill and Purslane and Greek Island Chickpea Salad With Purslane and Arugula.
Letting the Land Make a Statement on the Plate: The Chef column turns its focus to Anne Quatrano of Atlanta's Bacchanalia, Flataway Caf, and Quinones at Bachanalia, as well as the specialty food store, Star Provisions. Here, she whips up some Shirred Farm Eggs With Roasted Small Heirloom Tomatoes.
In the World of Fine Wine, There'll Always Be a France: Asimov isn't tasting this week, instead he's taking a moment to state the obvious: that French wines are "endlessly compelling and should be endlessly inspiring."
PLUS...
What does everyone think of the Bittman eggplant recipe? Think this would really work well in the broiler? I'm game to try it, but my past experiences using the broiler as a grill weren't great.
They got it right with the organic dogs . . .
our friends had a hot dog eating contest
(winners tied at 7 each)
which was a chance to have a taste of all the organic dogs
Applegate tastes like what I remember a hot dog to be
(they are garlicky)
Dines was popular. NYT loved them, the crowd liked them, and I thought they were just Okay. A mix of beef and pork, a fine grind, and a little bland for my tastes.
Organic Valley's were so lousy that my Coop stopped selling them - but the NYT reports they have changed their technique, so maybe we'll get them back.
I'd rather a lamb sausage myself!
And I learned that Icelandic hot dogs - a truly delicious thing - are made of lamb.
Anyone see them for sale in NYC?
It should work fine in your oven, and you don't necessarily need to turn on the broiler. I blogged an open letter to Bittman with some suggestions on this recipe last week: https://daveblog.wordpress.com/2006/07/07/eggplants/