PrintThis Week in 'New York Times' Food News
Fake Sugar: The world of artificial sweeteners is changing as stevia, dressed in green, hopes to shift the balance of power.
The Face on Your Plate: In his new book, Jeffrey Moussaieff Masson argues that humans evolved primarily as herbivores.
Biscuits from the Freezer: Buttermilk biscuits and yeast rolls, among the most fetishized of Southern foods, are often made with care, par-baked, and frozen.
Happy Bacteria: It is worth making yogurt once in a while just to know how good it can be. And fermentation is really cool.
Sancerre Rocks: In Sancerre and across the Loire in the Pouilly-Fumé region, many of the greatest sauvignon blanc wines in the world are made.
Empanada Passion: In Chile, where empanadas are considered to be the national dish, the meat pies can be baked or fried and filled with everything from razor clams to mushrooms.
Tacos con Rajas y Crema: Soft flour tortillas are filled with strips of roasted poblanos and then swathed in Mexican sour cream.
Zero Stars: That's what Frank Bruni gives to Graydon Carter's Charles, along with plenty of mockery.
The Perfect Burger: In New York’s increasingly sophisticated hamburger scene, the meat is the star.
Bouley Market: Bouley Market sells restaurant-quality vegetables, all prepped and ready to cook, to go with fresh meats, poultry and seafood. There is also prepared food to eat there, and plenty of sunlight.
Fancy Spatulas: Haven't you always wanted a spatula shaped like a flower?
Unusual Pickles: Renee Erickson makes mustardy pickled raisins, pickled red onions, and meaty pickled black mission figs to savor with cheese or foie gras.
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2 Comments:
I've had a packet of Stevia leaf in the tea corner of my pantry for over a year, and I don't like it any more than any of the other sugar alternatives. Fake sweetener simply does not taste as good as real sugar. I'm shocked that there are artificial sweetener connoisseurs.
Sugar, like many things, is perfectly healthy in moderation. Anyone who needs a sugar alternative should probably look at the amount of sweetening they are really doing; is swapping out one or two packets a day really going to affect your diet or health? Probably not. Or are you swapping out 20 or 30 packets a day? If so, explore the moderation topic a bit.
kevster at 11:59AM on 04/15/09
While plants were probably a good portion of early humans' diets, I don't think they were vegetarians.
Humans, along with horses and dogs, are one of three animals suited to long-distance running. There is quite a lot of evidence that this trait was used to run prey to exhaustion -- prey that could sprint faster than human but had much less endurance. There is enough evidence for many scientists to suggest this led to the development of bigger brains since brains require so much protein. (Of course, one wonders what horses did with this evolutionary advantage since they are vegetarians.)
So, go run a marathon and chase a cheeseburger to exhaustion. It's your biological destiny. Plus, it's fun and tasty.
Wally East at 4:33PM on 04/15/09