I just got an email from a good chef friend in SF linking me to a very good Op-Ed piece in the NY Times, which had me whooping along in agreement by the end:
http://www.nytimes.com/2008/12/11/opinion/11kristof.html?_r=1&em
Please read it and if you agree think about signing that petition...
Not since Carter did I feel so hopeful (okay, I was only 10 by the time his presidency ended, but he is the only Prez to get the nobel peace prize after all) about a president and therefore about our ability to be involved in what goes on in Washington.
Wouldn't it be great to see less money going to the production of high fructose corn syrup and other things on labels that make me put foods back on the shelves and make it myself (not that you could stop me from cooking).
Just one fun note/suggestion: maybe they could call this person the Food Czar?
Okay, now off my soap box and onto the food.
I spoke with my friend Matthew last night about a delicious cocktail he made using poaching syrup he had cooked some quince in. What he made the quince into is a whole other mouthwatering topic... I just happened to have a 6 pound bag of quince in the fridge, brought back fresh from Dayton after Thanksgiving. So now I have my own quart of poaching syrup, ready for the bottle of Rye and some curious drinkers at the ready. Perhaps Matthew, you could send me some more specifics on the drink.
One more thing I'm eating these days- Cuban Roast sandwich and corn from Paseo. I will miss these in London.
That's all for today. I'll post the skinny on that quince again soon.
1 comment:
Quince season is here again here in northern California and I am preparing another batch of ambrosia. We shall see if the Hudson Manhattan Rye can match the top-shelf hedonism of the 21 year rye from last year. Seth, the giver of names, has called it Posum.
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