food of note

A collection of interesting food writing from around the web

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So, here's a piece that's essentially a slap in the face for the "low-fat" brigade. Consuming vast quantities of "low-fat" products are not as healthy for you as you may imagine.

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Here's a piece by a man after my own heart. Jay Rayner writes that instead of looking for short-cuts and quick, easy fixes for meals, we should, in fact, slow down take take our time preparing them. With the long, cold winter months taking hold in the northern hemisphere, there is no more perfect time to embrace a more sedate from of cooking.

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Can there be such a thing as too much Bond? Apparently, The Times thinks so and asked Giles Coren to replace his Bond piece with another writing. Though, the piece in question did see the light of day, via his wife's recipe blog.

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The end of year round up of the last 12 months feasting has begun. Here, Max Veenhuyzen, Western Australian Editor for Gourmet Traveller presents his truly global list of top ten eats.

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Remember the frenzy after Heston first released his Christmas pudding through British gourmet supermarket chain Waitrose last year? Well, it's back, bigger than ever. Waitrose has committed to supplying three times more of the mad chef's delectable dessert. In addition, word has it that the sought after pud will also be wending it's way down under for the delectation of us antipodeans.

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Definitely one of the best, most cutting and hilarious restaurant reviews ever written. In it, New York Times food critic Pete Wells takes Guy Fieri's American Kitchen & Bar in Times Square to task with a series of ever more incredulous questions about, well, pretty much everything. From the food, to drink, to service, to fit-out.

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An article in the New York Times from September 2007 by the Curious Cook, Harold McGee. Here, he writes about cooks and chefs taking a practical, simple idea: Gelatin based ice filtration. Made popular by Heston Blumenthal of The Fat Duck, to create extremely clear stock whilst retaining all the flavour profiles and pushing them to higher, or if you prefer, wankier levels.