NY Times Dining Section Roundup: 3.8.06
It’s really hard to focus on anything else in today’s NY Times Dining Section when the cover story was about Trader Joe’s. So bear with me if we seem a little less interested in the day’s other topics.
For Trader Joe’s, a New York Taste Test: A run down on how Trader Joe’s develops it’s addictive products, and the good news of the 14th Street opening on March 17th. You’ll be hearing a lot more from us about this in the coming days.
When There’s Only Snow on the Grill: The Minimalist talks about winter as if it’s just begun… the point, he says, is to have really great ribs while it’s still freezing out. So take to the snowy grill (he finishes his ribs on the grill at the end of the video!) it’s already March, after all. Come on, Bittman!
Feta Unbound: Greek Cheese= Triumphs in Court: A victory for Greek feta, which now enjoys “protected designation of origin” status, meaning in Europe, the name “feta” can be applied only to cheese created by traditional methods within specific regions of Greece.
Time for Some Irish, but Why the Wait?: Asimov takes the week off of wine and tastes a few Irish Whiskeys.
Rhapsody in Roux: A New Orleans Classic: The Dining section’s seemingly weekly homage to New Orleans cuisine, this time Chef Ken Smith’s Duck and Andouille Étouffée, which starts with a good roux.
Take Egg Off Speed Dial: A very strange way to cook an egg, from the fictional village of Wymsey.
Grass-Fed or Grain?: Marian Burros reports that meat raised on grass as opposed to grain is higher in Omega-3 fatty acids, thought to be beneficial to humans. P.S. This meat also tastes far better.
For Dessert, a Cake That Asks for a Snifter of Irish: Florence Fabricant counters Asimov’s Whiskey review with a dessert calling for a stick of butter, 1/2 cup whiskey, 1/2 pound bittersweet chocolate, and a cup of heavy cream among other sinful ingredients.
Have Rennet, Will Travel: An enterprising fellow who turned a trailer into the CheeseMobile, a New York State approved custom-built dairy plant on wheels, and it’s turning the heads, and milk, of local dairy farmers hoping to capitalize on the quickening local cheese market .