"Bits and Morsels" by Jordana Z, is an ongoing collection of information from the world of the foodies and foodblogs:
Truffle Scuffle. This week The New York Times Dining section featured an article about the perils of truffle oil. Apparently not only is truffle oil not natural, it is made completely from chemicals. What’s even more unnerving is that some chefs don’t seem to care about this fact and continue to serve it. This gives diners the wrong impressions that they savoring the real essence of truffles, when in fact they are actually enjoying olive oil blended with numerous chemicals to create the scent of truffles. [The New York Times]
When it comes to recipes and cooking technique the question of ownership is tricky. If you come up with a dish, without the knowledge that another chef created something similar, can you call it your own? One of the signature dishes at Chef Wylie Dufresne's [see the Chef List] restaurant Wd-50 is the cyber egg. This dish is not an egg; it is a carrot juice yoke on a hardened coconut milk egg white. Two other chefs have been making and profiting from the dish. While they don’t claim to have created it, they are not giving any credit to Chef Dufresne. [Wired]
Going to the movies just became more nutritious. Whole grains are so healthy yet people do not seem to be eating enough of them. A recently published study suggests that eating whole grains can drastically lower the risk for developing cardiovascular diseases. Whole grains come in many forms, my favorite being popcorn, (hold the butter). [The New York Times]
Local food and drink is best. Whisky is coming back as the choice bar drink. The first rye whiskey to be legally made in New York since prohibition is Hudson Manhattan Rye Whiskey. The whole artisanal process takes place in Gardiner, New York. It's the best choice for making a Manhattan cocktail -- after all its made right here in ole Manhattan. [CoolHunting.com]
A few nights ago I met a woman who was visiting from Australia. She showed me her list of things to see and #1 on her list was to go to where the jockey statues stand, because "there was nothing comparable to it in Australia." Of course she was talking about the famous “21” Club. “21” was originally a speakeasy (at 21 West 52nd) when it opened during Prohibition in 1931.
The entrance to the club is lined with 30 proud looking jockey statues of famous racing stable colors, donated in the 1930s by the array of stable owners who patronized the club. Displaying the jockey statues was their way of showing their appreciation of “21.” Sometimes it takes a visitor to remind us to take a second look at what we take for granted.
Till we eat again,
Saturday, May 19, 2007