…which means there’s SO much to catch up on.
The NYT had a bunch of really good food stories yesterday.
I really liked some of the descriptions in It Boils Down to This: Cheap Wine Works Fine even though a friend described them as “pompous”:
“I whisked several beurre blancs — the classic white wine and butter emulsion — pouring in a New Zealand sauvignon blanc with a perfume of Club Med piña coladas, an overly sweet German riesling and a California chardonnay so oaky it tasted as if it had been aged in a box of No. 2 pencils. “
And…”Next I braised duck legs in a nonvintage $5.99 tawny port that reminded me of long-abandoned Halloween candy, with hints of Skittles and off-brand caramels.”
I also really, really liked Tortillas Like Mamá’s, but This Is No Bodega. I even tried to find a recipe for pupusas, but didn’t really find anything that looked incredible. (There was one on the Food Network that would do in a pinch, but it didn’t blow me away.)
(Baking connection! “The Rancho Liborio bakery is a study in cross-cultural merchandising. The Cuban bread has to have the right delicate crust and texture for dipping in café con leche. The compact Mexican loaves called bolillos (four for $1) are sold near Salvadoran pastries called peperechas, layered with pineapple. The tres leches cake is a hit with almost everyone, including African-American shoppers from the area.”)
And I thought For Orange Zest, Substitute Kool-Aid was also really interesting. My mother definitely tinkers with recipes. I suppose I do, too, to a certain degree…