Today's New York Times' Dining Section is full of persuasive voices calling for everything from stronger regulations for factory farms to stronger drinks.
Cookware Store Settles Into Its New Home: Now that Florence Fabricant has announced the opening of Broadway Panhandler in its new spot, get ready for the lines to grow even longer. She describes the downtown favorite as a "a warren of industrial racks filled with more than 15,000 items, from giant paella pans to minuscule truffle cutters." We've been discussing the opening here. If you haven't tried a Le Creuset cast iron pot yet, the 2 quart round oven for $63.95 might be the deal for you.
There’s More Than Heat to a Pepper’s Personality: A guide to tasting chilies with a focus on their flavors as well as their heat with recipes for: Papas a la Huancaína, Turkey Kebabs With Urfa Pepper, and Chickpeas With Thai Chilies.
Strong Drink Is Not for Men Alone: Alex Witchel wonders why restaurants serve women weaker cocktails. I want to try her signature drink, a Maker's Mark with soda, but I didn't need another deviled egg recipe.
PLUS...
Forget cornbread... cornbread pudding casserole is the way to go. I'll try to find a link. This stuff is made with creamed corn, corn muffin mix, and topped with sour cream and cheddar. Heaven with spicy chili.
man, i stood up and cheered when i read Alex Wichtel's article
I get that all the time when i order a nice stiff drink
i do love me some bourbon and soda, but i tend to be a jack daniels girl
and i think that chile article solved the mystery of the too hot peppers that nearly ruined my green chili a few weekends ago
good section today!
So I am not the only one who received " weaker syrupy sugary drinks" while I am know for making good strong drinks. You have 2 of my cocktails and you are sure done. That is the compliment I receive
I feel the same about real dark beer - every time I order a Guinness or another stout I get this look like, are you sure you know what you're asking for?