The Sage of Discovery

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.”

If you ever go to Ann Arbor, Michigan, and you’re serious about good eating, be sure to stop at Zingerman’s Deli and Bakehouse. This locally run eatery, opened in 1982, is far from the Midwest-based New-York- wannabe its location might suggest.

In fact, Zingerman’s is serious about fine food, and I don’t mean caviar and escargot. Zingerman’s mission is to provide the best quality breads, cheese, meats, olive oils, chocolate, etc. they can find, even if it means scouring the globe. And it’s not cheap (nor should it be).

I went to college nearby and have fond memories of trying to fit a few ounces of high end prosciutto or a heel of chocolate cherry bread into my meager grocery budget. Often, my Sunday ritual involved walking the mile to Zingerman’s with my textbooks to settle down with a cup of coffee and a heavenly scone. However, if you’re far from Michigan, and still want a taste of Zingerman delectables, they now have a popular internet catalog site.

Ari Weinzweig, part owner of the Zingerman’s franchise, takes his healthy obsession with food around the globe in this book: Zingerman’s Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More, where he shares tips on finding the best ingredients based on region, smell, sight, taste, preparation, and other factors. And he really knows his stuff (for example, there’s a whole chapter on saffron!).

Not only is the book terrifically informative, it’s colorfully written and well laid-out. This inspired guide would be stimulating even to the non-foodie. A good hint comes from subsection titles such as How to Pick a Pepper and Step up to Sea Salt.

Each chapter contains recipes as well as tips for ideal execution. In these sections, as throughout, Weinzweig manages to instruct without being pedantic. For example, in the section Paella Party!, he writes:

In Spain, paella is not the fancy seafood dish it is in [the U.S.]. Instead, it’s meant to highlight whatever is best at the market and can be easily adapted to the particular idiosyncrasies and finances of the cook…Like a jazz piece, it has a basic structure but leaves lots of room for creative improvisation.

So if you ever find yourself asking, which oil should I buy? or what makes a good salami?, or just want a damn good book…this is one guide  I would definitely recommend.