Sampler: what’s new in the world of food
Well, we’ve set back the clocks, the days are getting rapidly shorter, and the nights are getting really, really cold. My little apartment by the Rockies has seen three snowfalls already this Fall — I think it’s time to accept that winter is right around the corner (or three snows ago). I am all geared up for comfort foods and festive holiday fare.
When I think of winter, I can’t help but think of my days as a college student, freezing my butt off during Michigan’s months of bitter cold. Food Wolf pays homage to a couple of my favorite college food haunts (Zingerman’s and the Ann Arbor Farmer’s Market) as well as some others throughout this frigid northern state.
Just in time for the winter holidays, British chemists from the Royal Society of Chemistry have come up with a recipe for the perfect gravy. [via The Food Section]
Speaking of winter holiday food; what cover model is more perfect for this month than the mouthwatering, golden roast turkey? But an article in the New York Times draws some eye opening comparisons between images of these stuffed supermodels and those of their human counterparts, including the possibility of, *gasp*, body part enhancement!? (More airbrushing on that left drumstick!) [via boingboing]
"Our Thanksgiving Turkey" by Mandie on Flickr
Okay, I’m not a sweets person, but I have a serious weakness for 1. desserts from my childhood (don’t we all) and 2. anything with citrus curd. What better way to merge both these concepts than with this uber-cozy lemon curd s’mores recipe from The Atlantic.
If you are a sweets person, or if desserts from your childhood include an amalgamation of bad chocolate, Cake Spy offers up a clever way to revive leftover Halloween candy: candy pie. I don’t really enjoy Halloween candy, but I do enjoy that the post title for this melted candy creation is “Candy Massacre.”
