AltWeeklies Wire
The Iron-Willed Chefnew
It wasn't Julia Child's celebrity that was most endearing. She was pure joy in constant, tireless motion.
Weekly Alibi |
Michael Henningsen |
09-16-2004 |
Food+Drink
Wow! Call ’em Whatever You Want, These Chips Blownew
Frito-Lay's renamed "light" chips, made with olestra, have the same great taste, same great risk of anal leakage
Weekly Alibi |
Gwyneth Doland |
09-16-2004 |
Food+Drink
A Tale of Four Pepper Dishesnew
Hot hot hot—spicing up pepper dishes from Bhutan to Thailand.
Missoula Independent |
Ari Levaux |
09-16-2004 |
Food+Drink
Corkscrew: California is Making Cheaper Wine Betternew
Blending juice from various places around the state -- what the "California" appellation means -- really separates the fearless from the fearful. What consumers gain from this gumption is good wine for a reasonable price.
Creative Loafing (Atlanta) |
Taylor Eason |
09-15-2004 |
Food+Drink
Pit-Cooking Porknew
The matanza, or ritual slaughter and cooking of a pig, has been a part of New Mexican culture since the first Spaniards settled in the state. Cooking a whole pig is an art form but also surprisingly low-tech.
Weekly Alibi |
Gwyneth Doland |
09-03-2004 |
Food+Drink
Artichoke Virgins and Other Annoyancesnew
Much like the oyster, it took a very desperate person to learn how to eat an artichoke. But once eaten, the thistle became a delicacy. Yancy explains the art of loving artichokes.
Jackson Free Press |
Jesse Yancy |
09-02-2004 |
Food+Drink
East Meets Southnew
Yancy discusses the art of making good kim chee.
Jackson Free Press |
Jesse Yancy |
09-02-2004 |
Food+Drink
Time to Pick Pecks of Pickled Peppersnew
Here comes the Rocky Mountain pepper season, that sweet and fiery window of late summer flavor. In the coming weeks, legions of angular, shiny fruits will adorn pepper plants in every color of the rainbow.
Missoula Independent |
Ari LeVaux |
08-26-2004 |
Food+Drink
Chocolate and Beets, Together at Lastnew
How heavenly is the taste of pure chocolate? Not very, unless heaven is a bitter place; chocolate -- the roasted seed coat of the cacau plant -- is made palatable only when combined with sugar. Oftentimes that sugar comes from beets -- the world’s #2 source of the sweet stuff, behind sugarcane.
Missoula Independent |
Ari LeVaux |
08-20-2004 |
Food+Drink
Tags: beets
Tempted by the Fruit of a Zin Vinenew
Most people think sweet when Zinfandel is mentioned, but Zinfandel also sires gutsy, red juice, jammy and full of personality. At a recent Zinfest, more than 50 wines were in attendance, and not a one sucked.
Creative Loafing (Atlanta) |
Taylor Eason |
08-19-2004 |
Food+Drink
A Vegetarian's Cafeteria Survival Guidenew
Every college cafeteria pretends to offer a plethora of vegetarian alternatives. Very few actually do. But with a microwave and a little determination, students can transform salad bar offerings into delicious meatless meals.
Jackson Free Press |
Robert Williamson |
08-18-2004 |
Food+Drink
Hot Dog, Ho! The Path to Becoming One of the World's Elite Eatersnew
After two years of competitive eating, the 280-pound Joe LaRue ranked seventh in the world; that's hardly a scientific rating, but it's safe to say that few humans (or baleen whales, for that matter) can eat more food in less time than LaRue.
New Times Broward-Palm Beach |
Sam Eifling |
08-13-2004 |
Food+Drink
Of Ducks and Mennew
Chef Boy Ari caters to a Montana men's retreat and learns how to get the duck out.
Missoula Independent |
Ari LeVaux |
08-12-2004 |
Food+Drink
Greens Are More Diverse Than the Average Lettuce Eater Knowsnew
Some of the most delicate baby greens -- whose unparalleled flavor is heightened by just a splash of vinaigrette -- can become chest-beatingly assertive when allowed to mature.
Monterey County Weekly |
Catherine Coburn |
08-07-2004 |
Food+Drink
Salad Gives You Something to Chew On at End of Mealnew
Food is about much more than how it tastes -- it’s about how you feel after you swallow. In this respect, it’s tough to beat raw foods.
Missoula Independent |
Chef Boy Ari |
08-07-2004 |
Food+Drink
