Wednesday, March 27, 2013
The Feed: March 27, 2013
The Feed is my weekly round up of interesting food-related stories from newspapers, magazines, blogs and websites.
Washington Post: “Wine: Petite sirah deserves some love,” by Jason Wilson
The Post’s spirits columnist makes an effective case in favor of petite sirah (not "syrah"), an under appreciated California varietal that I happen to rather like. For California red lovers, it’s a nice diversion from cabernet or zinfandel. Although far less popular than other reds, many great wineries produce petite sirah. I recently drank a fine 2007 bottle of Chateau Montelena petite sirah to mark the recent passing of that winery’s founder, James Barrett. At $35, I wouldn’t recommend that as an entry to the grape, but Wilson rounds up six suggested bottles, most of which are under $20.
Huffington Post: “Parkay Spray Lawsuit: False Advertising Case Over Butter Alternative Could Affect 'Millions',” by Rachel Tepper
A Nebraska consumer has filed suit against Parkay margarine producer ConAgra for falsely advertising the fat and calorie content of its spray butter alternative. Although the package states the product is fat free with “0 calories,” the suit claims an 8-ounce bottle contains 832 calories and 93 grams of fat. On the way hand, I think someone should put a stop to companies labeling high-fat foods as being “fat free.” On the other, I think consumers needs to exercise some common sense on this matter. Soybean oil, a well-known fat, is the second ingredient in the Parkay spray after water. This means the spray isn’t fat free. Period. Even more egregious than Parkay are the cooking oil sprays that claim to be fat free, since they are nearly 100% fat.
Hunter Angler Gardener Cook: “Steelhead with Sorrel Sauce and Salsify,” by Hank Shaw
The James Beard Award-nominated blog ushers in spring with a trout version of the classic French dish salmon with sorrel sauce. Perhaps most useful is Shaw’s method of blanching and shocking the sorrel to cook it while maintaining its bright green color.
New York Times: “In Praise of Pale Food,” A Good Appetite by Melissa Clark
I was a picky eater as a kid. My parents sometimes talked about my specific aversion to anything red (except ketchup). Turns out such color pickiness isn’t that uncommon, as Clark relates that her 4-year-old daughter has a preference for white foods. Before the colorful bounty of spring arrives, she offers praise for these kid friendly pale foods, such as Chicken Potpie and Mac & Cheese.
Lucky Peach: “Roast Chicken, 2034,” by Magnus Nilsson.
It’s the year 2034. Industrial chicken has become so toxic that no one can eat it anymore, yet the yearn for a good roast chicken remains. What to do? Nilsson, working with Chris Ying, concocts the Frankenbird: strip the skin off a chicken, remove all its flesh, replace the flesh with equally sized pieces of pork loin, stitch the whole thing back up and roast it. Another bit of fun from Lucky Peach #6.