Five on Food: Articles from the Wednesday Dining Pages
Posted by melissamccart on February 13, 2008
1) Moonshine Makeover. Atlanta Journal Constitution. Popularity of homemade hooch has been on the rise for the past few years. I had some moonshine cherries that tasted like lighter fluid over the holidays. Here’s to making it more palatable.
2) Preserving a Tradition. Boston Globe. Pickling veggies and curing meat is so everywhere.
3) Anne Willan’s Moveable Feast Hits LA. LA Times. La Varenne’s Anne Willan pays a visit to LA with an eye on making it her permanent home.
4) Dark May Be King, But Milk Chocolate Makes a Move. New York Times. Chloe Doutre-Roussel, author of The Chocolate Connoisseur, navigates readers through what makes for delicious chocolate.
“Percentages tell us nothing, but nothing, about the taste or the quality of chocolate,” Ms. Doutre-Roussel said. The percentage tells how much of the bar is cacao solids — the pure, unsweetened content of the cacao pod. But the flavor and quality are determined by many other factors: how the pods are fermented, how long they are roasted, how the cacao is ground. Two milk chocolates, both with 45 percent cacao solids, might have utterly different levels of sugar and dairy content. “Seventy percent of bad cacao is still 70 percent,” Ms. Doutre-Roussel said. “It is all about the producer and the recipe, especially when you are talking about milk chocolate.”
5) The Latte With the Best Squiggle Wins. Washington Post. Baristas and coffeegeeks descend on D.C. this weekend for Coffee Fest, where lay folks can check out the barista competition Saturday and Sunday at noon at the Convention Center.
