From Too Many Chefs -

July 8, 2004
Food Section Digestion - July 8, 2004

Our staffIce Cream's been around for a long time, but the ice cream cone has only graced us for 100 years. In 1904 at the St. Louis World's Fair a vendor decided to serve vanilla ice cream in a cone and a star was born. The Chicago Tribune brings us this story on the ice cream cone's centennial.

In D.C., The Washington Post chimes in with Nancy Beggett's story on the first mention of Americans eating ice cream - in 1744. The Post also has a timely article on the difference between grilling and barbecuing and between gas and charcoal. Did you know, by the way, that we're hosting the next Is My Blog Burning? on July 18th? Did you know it's on grilling and barbecuing?

Up in New York, the barbecue the New York Times's Julia Moskin is covering has a Far Eastern flair. Florence Fabricant writes that it can take $1 million to start even a modest restaurant these days. And that's without considering the cost of the cheesie fry maker.

I'd noticed the fruit in the supermarkets is getting downright delicious. Russ Parsons at the Los Angeles Times visits a pair of growers who don't have customers but "apostles" of their lucious produce. Parsons has a second article in the Times today about how to pick the best produce even if you don't join a fruit-centric religion.

Georgeanne Brennan at the San Francisco Chronicles SFGate site puts her nose to the grind(er)-stone with tips for the enthusiast who wants to grind some meat.

Take that meat on the trail and you can have some fine cowboy cooking with the Dallas Morning News's Sharon Hudgins. Dallas is of course the home of Big Oil, Big Cattle and Big Granola. Well the home of granola bars in a pie, at least. OK, so the byline on the story is HOLLYWOOD, but the article is in the Dallas paper. Cut a guy some slack, will you?

We go from Big D to Tall D. Yeah, Tall D. You know, Denver? The Denver Post grew tall and strong by eating all its spinach.

Penelope Corcoran at the Seattle Post-Intelligencer answers a disturbing question - Are just-shucked oysters alive when you slurp them down? I hope so. I ordered fresh! There's a reason they don't shuck cows.

In New Orleans (where they have a French Poodle Parade for Bastille Day), the Times-Picayune has a trio of articles on "Snoballs" which are NOT snow cones, which require a knowledge of the science behind the frozen treat to understand, and which are available in flavors from chocolate to pickle. I don't know it's specifically Vlasic pickle flavor, Meg.

The London Times might be able to recommend a light summer wine under 12 to go with a pickle flavored Snoball.

The Guardian of London might prefer a cup of jo, a hot java, a saucer of bean juice, a nice hot black coffee, but it'd probably come from Starbucks. Speed ball or Thunder thighs, anyone?

I'm late today so I'm cutting the Digest short. Do you have a food section you'd like to see covered? Do you know any good food sections (especially outside the U.S.) that we aren't covering? Mail me (Try not to use the Cheney-word) and let me know.

Please note, we use the electronic editions for much of our work, so stories profiled here may be in the previous week's or next week's print edition. Also, many of these sites may require you to register. If you're not comfortable registering your real e-mail account, I suggest signing up for a "burnable" account at Hotmail or Yahoo to use just for these sorts of things.

Posted by Barrett in Maryland at July 8, 2004 11:43 AM | TrackBack

When are you actually going to cook something again? I thought with a new kitchen you'd be the garrulous gourmet. Or is it the gluttonous gourmet?

Posted by Bryan on July 9, 2004 at 1:36 PM

I've been cooking quite a few things, actually, but they either aren't quite right yet or are part of a review I'm writing of a cookbook hopefully for publication.

Besides, don't you have a TMC'er in your household who you could harrangue to post recipes instead of me?

Posted by barrett on July 9, 2004 at 2:18 PM

I suppose Dr. Meg should be posting more, but that's tough since I've been doing the cooking.

Frozen Pizza doesn't show up real well on the website. Even though it looks great in a convection oven. Grilled burgers and sausage also taste good, but I didn't add any cute touches. It's a dull food world after all.

Posted by Bryan on July 9, 2004 at 4:28 PM

You could always post something about what it's like getting a meal ready with a tired wife and two lively kids. I think that might be entertaining, especially if you wrote it with your customary flair.

Posted by Barrett on July 9, 2004 at 6:45 PM

Re: registration - if you don't want to go to the trouble of setting up another email account, check out People create login accounts for various registration-required sites, then post the info on BugMeNot. Much harder for the privacy invaders to get any useful information about an individual if they're pulling info from an account that multiple people use.

Posted by EmilyB on July 9, 2004 at 6:51 PM