From Too Many Chefs -

March 17, 2005
Food Digest

Happy St. Patrick's Day and welcome back to our digest of the food news across America. I know we've been missing in action for the last two weeks. We weren't on vacation, unfortunately, just working too hard. On the with the news.

The Napa Valley Register champions rosé wine. No need to be embarrassed anymore.

Out in Oregon, they've discovered something called a "food blog." My goodness, what kind of crazy thing will pop up next on the internets.

Pinot Noir was the darling of last year, but the Reno Gazette says that Rhone varietals will be the stars of 2005.

The Toledo Blade demystifies herbes de Provence. For readers who don't have time for the article, it's a, um, basic spice mixture.

The New York Times reports on St. Joseph's Day, an Italian holiday when food dominates the celebration. Matt and Ted Lee bring the Low Country's outdoor oyster grilling to the inside of a New York apartment. Mark Bittman makes tough meat tender. And the new film Modovino has polarized the French wine world, according to Eric Asimov.

My pal Sara Roahen tells the story of a New Orleans St. Joseph altar in the Gambit Weekly.

In the Los Angeles Times, Russ Parsons reports on the search for the perfect strawberry. L.A.'s top culinary talent is crafting their own versions of lollipops and goldfish crackers. In what borders on heresy, Regina Schrambling calls lardons better than bacon. David Shaw provides more information about the Mondovino controversy. Finally, some innovative dishes are so good that other restaurants can't help but copy them.

The Washington Post unlocks the secrets of the tandoor. Robert L. Wolke gives us the skinny on trans fats.

Chicago knows about beef, and the Chicago Tribune knows about flatiron steak.

Speaking of beef, S.F. Gate discovers flap meat, the butcher's secret.

The Boston Globe wonders if you can get a good bagel in Bean Town.

Newsday eats a few dozen doughnuts, that other bread with a hole in the middle. Your Shwarma might be a wad of factory processed meat, they also warn.

That's it for this week. We promise to bring you another exciting installment in more or less seven days. If you know a good food section we're not covering, drop us a note in the comments.

Posted by at March 17, 2005 9:22 PM

From the Oregonian story: "To encourage people to return often to your site, frequently add new commentaries, recipes, links and the like, bloggers suggest. This is called posting." My goodness. Sounds like her target audience is a group of five year olds!

Posted by Meg in Paris on March 18, 2005 at 3:45 AM

I wonder what blogger they interviewed to get that advice.

Posted by Todd in New Orleans on March 18, 2005 at 9:50 AM