Buenos Aires - In one of those rare moments of prescience in my life, I’ve apparently joined, a day in advance, with a food blogging political cause that is zipping around the blogosphere. I received my first notice of the impending wave when I got my weekly e-mail from The Strong Buzz, where Andrea Strong [...]
Buenos Aires - Cinnamon is the bark of a tropical evergreen tree - related to the laurel, or bay tree. There are two main types - Ceylon, more properly these days I suppose it ought to be called Sri Lankan (Cortex Cinnamoni), but then we haven’t changed the name of the tea either; and Chinese, [...]
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"I have a few other dislikes, but not many. I don’t want salt sprinkled on my desserts, even high-minded pink sea salt from some Hawaiian coast. I don’t enjoy marshmallows snipped off tableside; it’s way too French. Of course, marshmallows roasted over a campfire are exquisite, the only dessert that should be served searing hot. (That’s the second great lesson I learned in the Cub Scouts.) I particularly dislike the custom of plopping cold ice cream in the center of hot soufflés, a perverse practice that ruins two desserts at once. I never cared much for Chuckles as a kid, and I don’t go for gelées now. That’s never going to change." - Alan Richman, GQ
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