Five on Food: Articles from the Wednesday Dining Pages
Posted by melissamccart on May 16, 2007
1) New Gins are a Tonic for Spirit Fans. Chicago Tribune. Chicago gets on board with the gin martini, superior for its “heady aeromatics” and “complex palate.” Some favorites?
The bartenders’ favorite seems to be Hendrick’s, a Scottish gin, which is so distinctive and yet refined that it creates remarkable cocktails. But keep your eyes open at leading bars and you’re likely to notice other unfamiliar names, such as Junipero, from the San Francisco Bay area; France’s Citadelle; a gin made by a Sonoma, Calif., winemaker, No. 209; and Old Raj, another Scottish entry — plus from Metro Chicago, North Shore Distillery’s Distiller’s Gin No. 6.
2) Enameled Cast Iron Beats the Stone Cold. Atlanta Journal Constitution. Easier, faster, crispier? Mario cast iron pans make pizzas that rival the stone, according to the writer. Since I’m a pizza addict, I’ll try it, but I’m skeptical.
3) Luciously Cherimoya. Los Angeles Times. Several ways to enjoy this delicate fruit of summer.
4) Buy me some Pocky and Onigiri. Boston Globe. Boston nourishes its Matsuzaka mania with Japanese rice balls and other fun snacks.
5) Chef on Call: Taking Small Steps. Washington Post. One of my favorite Post writers, David Hagedorn speaks to me in today’s column, considering that my kitchen is about six feet long and three feet wide. I’m so looking forward to trying the recipes from Obelisk.
