Read Up On It – For January 27th, 2012
This week on Read Up On It, we have more about truffles, travel tips and advice about dish duty. Chow down!
- Micheal Ruhlman shares culinary travel tips. It involves bringing cutting boards, offset spoons and more. I can’t say much, as I have been known to bring vanilla beans when I visit my parents.
- Remember a couple weeks ago we posted about the trouble with truffles? Well, according to Eater, it seems like it’s never ending…
- Ever try to make meringues and screw up? The Smithsonian (really?) has a few tips for you, as well as explains the chemistry behind the fluff.
- Boys and girls, hens and roosters, texture and flavour? The Globe & Mail explores the idea that the gender of your poultry may have an affect on your dinner.
- There is something envious about getting a reservation at a restaurant that is hard to get into. Just look at the insanity that happened when El Bulli said it was closing. But what about the rest of the world? Eater looks into the eleven toughest reservations to get in the world.
- Nova Scotians are proud of our ice wine. But how is it made? It’s quite the process. (Via
- And last but certainly not least, Florence Fabricant answers a very important question: Is it okay if I leave the dishes in the sink at my party?