Read Up On It – August 31st, 2012
This week’s Read Up On It includes debates on how swedish the Swedish Chef is (he’s not), more about Quebecers tipping in Vermont (they’re not) and how tasty maritime cheeses pair with beer (they do).
Avocado Meatza, from Bon Appetit, 1976
- Bon Appetit posts a bit of mea culpa and shows off some of the strangest and least appetizing dishes they have ever put out. Blue Cheese Mousse, anyone? Blech.
- The Atlantic and Slate look into an unlikely culinary figure: The Swedish Chef. Apparently, he doesn’t sound anything like a Swede. Norwegian, maybe. Maybe.
- The Atlantic also posted some of the most brutal images of the recent U.S. drought. Warning: depressing as fuck.
- The Globe and Mail pairs up maritime beers and maritime cheeses. Nom. Slurp. Nom.
- The G&M also talks about a recent interest in a very old and almost forgotten trade: coopering, or barrel making.
- A New York Times’ correspondent writes about the life of the saunier, one who collects sea salt.
- Speaking of salty bits, the L.A. Times looks into koji, the mold used in making sake, soy and miso.
- Remember how we posted that story about Vermont servers and restaurants getting miffed at quebecois tourists for being crappy tippers? Well, Eater reports that “diners with French accents were starting to get restaurant checks that were 18% higher than expected. This practice apparently goes by the charming moniker “Queeb tax.”
- And The Awl puts up an alphabetical list of food writing terms, fads and ideas. A is for apples, F is for Fritos, and Y is for Yolks.
