Photo by Jeff Kubina
We’re serving up another round of diverse food reads this weekend. From tips for making better pizza at home to cannabis pop-ups – there’s something in here to nourish all your reading bones.
+ If you’ve ever attempted pizza-making at home, you’ll appreciate this great list of advice from Lucky Peach on mastering the savory pie. Our favorite: don’t skimp on time. Instead, age your dough in the fridge for more complex flavor and texture!
+ The popularity of the Instant Pot caught us by surprise, and apparently its rise to fame was due to good, old-fashioned word of mouth – but on social media. Read more on NPR’s coverage of the multi-function pressure cooker and its manufacturer’s savvy marketing tactics:
While the company does not sponsor paid content or promotions, it has provided free Instant Pots to 200 bloggers and cookbook authors who represent many styles of cooking, including Chinese, Italian, sous-vide and vegan.
+ Post-inauguration, things are getting a lot more political in the kitchen. As more and more restaurants join the sanctuary restaurant movement, we can’t help but ask: how will the next four years look for the food industry? Civil Eats gives us a rundown of resistance efforts from pop-ups fundraisers to Portland’s great Cookie Grab.
+ Everyone knows marijuana and food go well together, but some chefs are taking the artisanal treatment to the next level.. The Chronicles reports on the underground Cannaisseur Series:
For the New Year’s themed Fresh Start Yoga Brunch on Jan. 8, a cocktail hour started with cannabis-laced appetizers, followed by 45 minutes of yoga, and then a meal devoid of gluten, dairy, refined sugar, nuts, eggs, soy or corn. There were, however, plenty of cannabis pre-rolls and vape pens provided as gifts for guests to smoke…
Their guests partake in prerolled joints served up in novel fashion: in small glass tubes. “It’s corked and traps the aromas in this little space,” Burkons said, “like nosing the glass of wine.”
+ With a title like “The secret behind Italy’s rarest pasta,” we couldn’t help but nosey our way into the BBC’s story on su filindeu. From the looks of it, the pasta, aka Threads of God, is in no danger of being produced by the masses.
Last year, a team of engineers from Barilla pasta came to see if they could reproduce her technique with a machine. They couldn’t. After hearing rumours about a secret Sardinian pasta, Carlo Petrini, the president of Slow Food International, visited this spring. And this summer, British celebrity chef Jamie Oliver stopped by to ask Abraini if she could teach him how to make the dish. After failing for two hours, he threw his hands up and said, “I’ve been making pasta for 20 years and I’ve never seen anything like this.”
+ Of course, there’s more than just one way to make lacy noodles. This artist knitted ramen!