Tasting sized pours - extreme food and wine edition
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“You’re Mispronouncing ‘Achatz’” A primer on molecular gastronomy. Tip #2: don’t call it molecular gastronomy [Chow]
“I ate bird stomach, lamb’s brain, hearts, thymus gland, intestine, and the livers of veal, chicken and goose in the past 14 days. What an offal fortnight.” offal puns more like it. Staff writer Ryan Sutton reviews Momofuku Ssam and Ariyoshi . [Bloomberg]
“And if states like California can ban foie gras, I guarantee you that veal, lobster and cattle will be next, and in 50 years we will all be forced to be vegetarians.” said Ariane Daguin, owner of D’Artagnan gourmet foods. Um, I doubt it. [Bloomberg]
“Vintners have been using byproducts from milk, eggs, wheat and even fish guts in the winemaking processes for centuries. But a new federal proposal could require American wineries to disclose such unsavory items - used as “fining” agents to remove grit - as ingredients.” Fine wine, indeed! Just don’t tell the vegans about the bull’s blood. Just kidding!!! [AP]
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