A little titter tatter over food criticism

I good not resist sharing this commentary on this food blog from the Grub Street blog on the wordy merits of food writing versus real criticism. Who truly decides if food writing carries the same critical voice as art, design or even those naughty stararchitects.
excerpt is from NYMag.com

Food Writing: The Lowliest Form of Criticism?

Is this not a form of art?Photo: Melissa Hom

"What is the role of the food and drink critic?" Clay Risen muses in Atlantic's online Food channel after downing a publicist-arranged snifter of $38,000-a-bottle scotch and feeling some ethical qualms. "Let's face it: readers aren't looking for an intellectual discussion of a restaurant's spaghetti alle vongole — they just want to know if it's worth the extra clams." Next to more objective cultural experiences like dance, art, or literature, writing critically about food is hardly comparable, says Risen: "The good critic needs an exceptional palate to be of real service. But Sontag it ain't." Burn!

For more click: food writing

The debate continues on the Atlantic monthly blog: Critiquing the Critics

or What a Critic is Good For

Grist - Environmental Issues and Food News

Ok - now that I've signed onto the blog I'll probably be posting a lot of links. I love blogs and read way to many during work. Here is a link to a very informative website on food and environmental issues. They are a non-profit and do some of the most detailed and in-depth food news reporting that I have found. I'm particularly impressed by the articles of Tom Philpott and Tom Laskawy.

Grist - Food

P.S. - I am eating some home grown sugar snaps we just picked on our deck. Wow, are they tasty. I never remember how good sugar snap peas are until I eat them at the beginning of each summer.

"Extra Credit" Headnote exercise

Hey all, hit me with a headnote for this recipe.

Herb Chevres Stuffed Figs with Pomegranate Sauce

50 medium ripe fresh figs, sliced in half lengthwise
2-3 teaspoons sugar, preferably raw
4 ounces goat cheese at room temperature
1 tablespoon of mint, finely minced
1/4 cup light cream
pomegranate molasses as needed (available at Middle Eastern markets)

1. Preheat oven on broil.
2.Using a small melon baller or a teaspoon figs out gently, leaving about 1/8th inch flesh all around and set aside flesh.
3. Spray figs gently with cooking spray such as pam and then sprinkle hollowed figs very finely with sugar and place on a baking tray. Broil figs for 1-2 minutes or until they begin to caramelize. Check often and do not allow to scorch. Remove and cool.
4.Chop  reserved fig flesh finely and place in a stand mixer with goat cheese, mint, and light cream. Whip for 1-2 minutes until ingredients are well incorporated and the mixture is light.
5. Using a teaspoon or pastry bag, fill each fig hollow with the cheese mixture. Drizzle each fig lightly with the pomegranate molasses.
6. May be made the night before and chilled, covered, until serving.

First Food Memory, Dal (Pureed Split PEas) & Rice

Dal

6 servings

            It seemed that a pot of dal was always simmering on a back burner of my father’s stove. For him, it was the equivalent of fast food because paired with the also ever-present pot of white rice, it was a quick, hearty and nourishing meal.

            Dal and rice is one of my first taste-memories. I recall standing by my father’s side with my mouth wide open like a baby bird waiting to taste what was on his plate. He often ate with his hands in the traditional Indian way. Using his fingers as a scoop and he pushed the food inside my mouth. I remember enjoying the creaminess of the dal with a hint of garlic.

1 tablespoon oil

1 small onion, chopped

1 teaspoon peeled and minced fresh ginger

1 clove garlic, minced

1/2 teaspoon cumin seeds

1 cup yellow split peas

1 teaspoon salt, or to taste

1 small Scotch bonnet pepper, whole

1. Heat the oil in a skillet over medium-high heat, add the onion, and sauté until soft. Add the ginger and garlic, and fry, stirring often, for about 30 seconds more. Add the cumin seeds and fry for 30 seconds.
2. Add the split peas, 2 cups of water, and the salt. Bring the mixture to a boil and then lower the heat to a simmer.
3. Add the hot pepper. Simmer until the split peas are very soft, about 25 minutes, skimming foam from the top as necessary.
4. 4. Remove the hot pepper and puree the split peas using a hand (stick) blender or standing blender, in batches if necessary, puree until smooth. Serve over rice.

CNN EATOCRACY LAUNCHED

Check out CNN's new food blog, headed up by former AOL Food Staffer Kat Kinsman. Promises to be a great ongoing read.


http://eatocracy.cnn.com/2010/06/17/eatocracy-an-introduction/

Yummy! It's the 4th Annual Food Film Festival

The 4th Annual NYC Food Film Festival - June 23rd-27th, 2010

The 4th Annual NYC Food Film Festival is happening the June 23rd-27th, 2010 in Manhattan, Brooklyn and Queens. This is a great way to experience the abundant culinary Taste and see some amazing films that focus all on food.
Click the link for more details: http://www.nycfoodfilmfestival.com/index.html

The Vegetable Menace

In case anyone wants to read this:

Vegetable Menace