Food FYI: Much ado about meat glue
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MEAT GLUE MANIA
Meat industry heavy hitters respond to criticism about ‘meat glue’; they say they don’t use it. (Meanwhile, chefs such as Wylie Dufresne and Heston Blumenthal are crazy about the stuff.) [Chicago Tribune]
LOVING LAMBRUSCO
Lambrusco’s comeback is in full swing. ‘The awesome-est thing about Lambrusco right now is that it comes in such an incredible variety.’ [Epicurious]
SPREADABLE PARMESAN
Parmesan cheese spread: Mix finely grated Parmesan with olive oil and white wine. That’s it! (Or throw in some add-ins such as lemon zest, chives, red pepper flakes, herbs and/or dried fruit.) [101 Cookbooks]
DEMI MONDE DEBUT
Demi Monde, the New York Financial District cocktail lounge and restaurant from David Blatt and partners David Kaplan and Alex Day of L.A.-based Proprietors, opened over the weekend. [New York Times]
TURKEY MELONS
These melons are made of turkey, and are covered in bacon. [David Lebovitz]
PORCELAIN IN TURKEY
Checking out Santimetre porcelain in Istanbul: Turkish coffee pots, raki glasses and beykoz chalices (‘perfect for a glass of wine’). [Parla Food]
ALSO:
Object of Desire: Frosted Lime
Book review: ‘At Home on the Range’
-- Betty Hallock
