This will be a somewhat abbreviated version of the Food Section Digestion this week because... Well, because I got busy, OK?
You'll probably be busy too this summer freezing the bounty of the summer and the New York Times' Julia Moskin has some tips on proper freezer management. It may seem you're in the deep freeze socially once you have kids, but Alex Witchel introduces us to PlayDine, a service to thaw parents out and let them enjoy a nice dinner on the town. David Karp tells us rhubarb's back in season and it's trendy(?) It must be true, I read it in the New York Times.
In the Washington Post, Ed Bruske explores the zen art of poaching. That's poaching as in cooking in a liquid bath, not the thing evil hunters do in Africa. Speaking of evil - (how's that for a smooth transition?) Saturated fats are the devil, but they are so delicious, says Katherine Tallmadge. Perhaps citrus will redeem you from the saturated fats inferno. Try this roasted lemon dish from Jeanne McManus.
The Chicago Tribune has the best article of the bunch this week. They called for family heirloom recipes, the kind you only get if you hold grandma down and rough her up a little. I still have a scar where she bit me, but the joke's on her 'cause I have the teeth, too.
Speaking of teeth (or you know, writing about teeth), the L.A. Times has an article about the USDA trying to pull the teeth from the current standards for organic foods. The USDA is being brought into conflict with consumer groups like the Consumers Union and Senator Patrick Leahy (D-Vt) who authored the 1990 bill that led to the standards and who is against weakening or cutting any of the regulations.
In San Francisco, the SFGate is all for cutting in general and wants you to make sure you use a sharp knife.
Which you can use to slice green beans for the traditional Summer Green Bean Salad Sarah Fritschner makes in the Louisville Courier-Journal.
You might want a glass of wine with that, but for heaven's sake, don't make it an English wine, says Malcolm Gluck in the London-based Guardian.
Maybe if you put it in an expensive bottle it won't matter. The Irish Independent reminds us of a study where wine experts all drank the same mid-priced wine, but gave it entirley different marks based on whether it was labelled as expensive or cheap. They even marked up a red that was really a white wine with a bit of dye in it to make it look red. They still think you should pop for the $10 bottle rather than the $5 bottle they accuse the English of liking.
That's it for this week. Do you know a food section we should be covering? Mail me.