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Weekend Reading: The Best of Food Writing From Around the Web

This weekend, we’re bringing you great stories about the most important food groups: avocado, burgers, and tacos.

+ Despite being less salty, Maldon salt, aka fancy salt, has a cult following unlike any other sodium variances. In fact, Maldon salt is also less bitter, and according to some chefs, even slightly sweet tasting. Read about its history and unique processing methods: 

The saltmakers boil the brine, then reduce the temperature until inverted-pyramid crystals form on the surface, like the skein of ice on a martini. At some point, the crystals, under their own weight, fall to the bottom of the pan like snow.

+ This Avocado bar is probably the world’s first avocado-themed restaurant and it’s not even in California. And yes, they do serve avocado toast. 

+ Put aside your pizza and bagel guides and get familiar with New York City’s hamburger styles. With variations like the Goober Burger (peanut butter and jelly) and the California Burger (actually has no avocado), this is one American classic that thrives on reinvention. 

+ Puerh commands the highest price tag of any tea on the planet, but ask its producers and farmers about the aged, fermented brew and you might get this surprising response: I prefer tea that’s bitter first, then hits you with sweetness later…aged pu-erh is only sweet. All taste preferences aside, the Puerh is no ordinary brew. Like wine or other fermented drinks, Puerh has a “body feel” or qi, that is literally, its effects on the drinker’s body. 

A tea’s qi hits you deeper than any flavor. It flows to your shoulders, your chest, your belly. It can creep between tight joints and turn your muscles into jelly and make your skull feel like it’s being caressed under your skin. There’s pleasant qi and unpleasant qi; this Lao Banzhang we’re drinking delivers bombastic qi. A few sips in and I’m already sweating. A few more and my chest feels like a furnace. My knee pits are drenched—did you know knee pits could sweat?—which I only register by reaching down and touching them, because I can’t feel my legs anymore.

+ TIL: Taco Tuesday is actually trademarked so you could technically get sued for using it. In fact, the phrase has been owned by Wyoming-based Taco John’s since 1989! Taco John’s has served hundreds of cease and desist letters since then, but not in New Jersey, where the trademark has been registered since 1979.

+ Speaking of tacos, do you often make your own tortilla? Why not ground your own masa while you’re at it. Then, please invite us over for dinner. 

+ Chefs have been serving food that looks like dirt so why not just serve the real thing? Here’s the dirt on chefs cooking with dirt. Spoiler alert: it was published on April 1.


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