Food: The Lit Review

What Hilary Eats, Hilary Gets

We all know Mike Huckabee can pull off the barbeque bib, but can Hilary?

Hopefully, all the candidates will each get a gastronomic profile...not that it would sway my vote.

Keep Your Laptop in the Kitchen

This Strib article refers to online cooking communities and bloggers, but emphasizes how most people share recipes: over the Internet. I can't say I'm surprised - and I definitely can't say that I'm unhappy about it. Comparing uploaded recipes to handwritten family recipes is like comparing the Kindle to a well-read copy of The Great Gatsby: no one can replace the latter, but technology opens up these ideas to a whole new demographic. I'm incredulous at what you can do with it - for example, we improvised homemade salsa for my sister's Super Bowl party, but were able to cross-check the ingredients online.

Chocolate doesn't have that much caffeine...

so I don't feel as guilty posting an NYT article about it here that discusses milk chocolate's recent comeback against the yuppie dark chocolate trend. No longer declasse, it's gourmet. Admittedly, I was one of those percentage snobs (as you can see in a previous post), but since then, I've been working my way back to milk chocolate. That said, it's difficult; although I know that milk chocolate has a "better" texture than the brittle bitter, sometimes I find it too rich (and occasionally too saccharine). Not saying that dark chocolate can't be rich (case in point: Burdick's), but the bitter almost buffers that overwhelmingly one-dimensioned taste.

And seeing as I can't participate in the sponsored wine-tastings here, I guess I'll have to settle for describing chocolate with "hefty bouquet" terms.

(Last two articles were graciously provided by Mr. Sohovich.)