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Overdoing the salt, green beans with crunch, Tom Colicchio and more

May 10, 2010 | 11:42 am

Dishing Up Delights
-- This just in: Chefs use a lot of salt. [Time]

-- Kitchen tools we just cannot live without. [Chicago Tribune]

-- Blogspotting: L.A. blogger Esi's Dishing Up Delights. Check out her take on a Serious Eats recipe for  sauteed spicy green beans and tomatoes, and consider this your Twip of the Day: Follow @dishingdelights

-- In what's being billed as a ground-breaking "like-for-like" comparison of organic and conventional gardening, organic gardening isn't necessarily good for the environment in all categories: "Over the next forty years, we’re going to have to double food production worldwide to keep pace with population increases,” says project leader Tim Benton, a professor at Leeds. “Our results show that to produce the same amount of food in the U.K. using organic rather than conventional means, we’d need to use twice the amount of land for agriculture. [Futurity]

-- Fifteen reasons to travel to Canada, including a 19-year-old chef creating "startlingly original food." [Food and Wine] 

-- Speaking of travel: Chef Divya Gugnani says, "Call us foodies, bon vivants, gourmands or (occasionally) gluttons; but as long as there are new countries to be explored and novel foods to be eaten, we will be there, forks in hand. Here are five emerging gastronomic meccas to look out for:" [Huffington Post] 

-- POLL: Tom Colicchio: Love him or leave him? (At last check, the "love hims" were way out front.) [Yum Sugar

-- Rene Lynch
On Twitter @renelynch

Photo: Sauteed spicy green beans and tomatoes. Credit: Dishing Up Delights, used with permission.