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Food Sites for August 2019

Friday, July 12, 2019

Carolina Reapers (Capsicum chinense... a cruel hybrid of Ghost Peppers and Habaneros)

It’s August, so it’s hot. 
Damned hot. 
And likely to get hotter.
We can hide from the heat—with A/C, frozen desserts, or a trayful of icy libations—or we can choose to embrace it. Biting into a Carolina Reaper might be taking things a bit too far, though. 

Long ago, one of our more imprudent forms of gluttony took wing, and Modern Salt has published an account of it. “And it Burns, Burns, Burns, the Ring of Fire...” is hot stuff (or, at least, it’s about hot stuff).

Roll Magazine has published “Zhōng Guó,” a more civilized account of more recent over-indulgence. It involves some of the best dim sum available within 100 miles (and a shopping trip to our favorite Asian Supermarket). 

While almost everything we’ve published (so far) has been about food, we’ve accumulated several unpublished books that are not. Finding an agent for the odd mixture of short stories, essays, novels, and poems that litter our hard drive is daunting. We’ve started self-publishing the backlog as Kindle books. Our first one is How to Write a Great BookAs you might guess, it’s not really a how-to book. What it is a tongue-in-cheekiness look at how the great writers actually wrote theirs.

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

More hotness, this time from On the Table’s culinary quote collection):

He chopped up peppers, mixed them with vinegar and Avery Island salt, put the mixture in wooden barrels to age and funneled the resulting sauce into secondhand cologne bottles. James Conaway (on the invention of Tabasco)
They used to have a fish on the menu that was smoked, grilled and peppered. They did everything to this fish but pistol-whip it and dress it in Bermuda shorts. William E. Geist
It doesn't matter who you are, or what you've done, or think you can do. There's a confrontation with destiny awaiting you. Somewhere, there is a chile you cannot eat. Daniel Pinkwater
August, 2019

PS: If you encounter broken links, changed URLs—or know of wonderful sites we’ve missed—please drop us a line.  It helps to keep this resource as useful as possible for all of us. To those who have pointed out corrections or tasty sites (this month we’re tipping our hat to Alan Lake), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we’ll see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.

— the new sites —

(An illustrated sample from Henry Phillips, at Gear Patrol)

(Emma Betuel, at Inverse, on neolithic brewing methods in China)

(Benjamin Aldes Wurgaft’s Hedgehog Review article on the future—and consequences—of cultured meat)

(Jodi Helmer, at NPR’s The Salt, on developing a coffee substitute entirely from chemicals)

(Jaya Saxena tells the offal truth about a regional specialty, at Taste)

(Megan Frye, at Culinary Backstreets, on that which makes Mexican dishes Mexican)

(archaeologist Kris Hirst looks at the evidence for the use of milk, going back 8,000 years, for Thought & Co.)

(Alicia Kennedy’s review of Joshua Specht’s Red Meat Republic: A Hoof-to-Table History of How Beef Changed America, in The Baffler)

(GastroObserver’s Dan Nosowitz says no one knows… but he does know who named it; Who nu?)

(barbecue author Jim Auchmutey clears the air in The Washington Post)

(Ed Behr, in his magazine, the Art of Eating, on the reality of—or lack thereof—uncured meat, and the joys of the real thing)

(Madeline Leung Coleman writes, for topic magazine, about “energy bars,” the non-food that people eat when they don’t want to eat)

(Chris Crowley’s Grubstreet account of Serious Eats’ rise to prominence)

(Susie Neilson, at NPR’s The Salt, on an ancient mutation that made sweet almonds possible)

(Henry Notaker, at Literary Hub, on how they did it with cookbooks)

(archive of articles about chocolate; recipes, chemistry, cultivation, techniques, etc.)

(Jonathan Nossiter, at Literary Hub, says not all of them “are natural wines of a spurious radicality”)

(a BBC slideshow, by Bernadette Young and William Park, about the collaboration of Matthew Walter and Alison Freedman)

(Amanda Herbert, at The Recipe Project, on a seventeenth-century precursor of the Instant Pot)

(Slate’s Sara Goldsmith history of the ubiquitous utensil)

(Appalachian Magazine takes some of the mystery out of mystery meat)

(Pamela Vachon, at Chowhound, on the miracle of preserved meats) 

— inspirational (or otherwise useful or amusing) sites for writers/bloggers —

— that’s all for now —

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs for our books:

The Resource Guide for Food Writers
(newsletters like this merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen

The Business of Food: Encyclopedia of the Food And Drink Industries

Human Cuisine

Herbs: A Global History

Sausage: A Global History

Can It! The Perils and Pleasures of Preserving Foods

Sauces Reconsidered: Aprés Escoffier

Terms of Vegery

How to Serve Man:
On Cannibalism, Sex, Sacrifice, & the Nature of Eating

How to Write a Great Book

Here endeth the sales pitch(es)...

...for the moment, anyway.


The Resource Guide for Food Writers, Update #226 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author’s prior written permission—is strictly prohibited.

Copyright ©2019 by Gary Allen.


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