NY Times Dining Section Roundup: 8.9.06
In today’s New York Times’ Dining Section… not a lot going on for a cook. Must be August.
Forbidden? Not the Mangosteen: The banned fruit and its devotees.
• The Customer Wants a Juicy Steak? Just Add Water: Marian Burros explains how a juicy steak may have more to do with the water and saline solutions injected into the meat by the food industry than how you marinate or cook it.
• <a href="http://www.nytimes.com/2006/08/09/dining/09wine.html?ref=dining<br/>%E2%80%9C>Refined%20Tequilas,%20Meant%20to%20Be%20Savored</a>:%20Asimov%20takes%20the%20week%20off%20of%20wine%20(and%20margaritas)%20and%20tries%20some%20sipping%20tequilas.</p>%20%0A<p>%E2%80%A2%20<a%20href=" http:>A Tangy Chaser That Tastes as Good on Food as It Does in a Glass: Florence Fabricant offers two recipes to serve with sipping tequilas: Smoky Sangrita and Sangrita Carnitas.