Food & Food Culture

2:07pm

Tue August 20, 2013
The Salt

'Treme' Cookbook Captures The Flavor Of A Show And A City

Originally published on Wed August 21, 2013 9:34 am

Microwave pralines are easier to make than stovetop pralines, and just as tasty.
Ed Anderson Chronicle Books

If you find yourself craving New Orleans food, you could go there and melt in the sweltering heat for a dose of gumbo or praline bacon. Or you could settle in on your couch, as I've been doing, and torture yourself watching reruns of the HBO series Treme. It's set in post-Katrina New Orleans and, along with the music, it puts the city's food on center stage.

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10:37am

Tue August 20, 2013
The Salt

Ramen To The Rescue: How Instant Noodles Fight Global Hunger

Originally published on Fri August 23, 2013 1:25 pm

A child eats instant noodles on a train at the Harbin Railway Station in northeast China.
Wang Jianwei Xinhua /Landov

1:43pm

Mon August 19, 2013
The Salt

Incredibly Shrinking Avocados: Why This Year's Fruit Are So Tiny

Originally published on Wed August 21, 2013 10:40 am

We found lots of avocados being sold six or 10 to a $1 bag in the San Francisco area. Some weighed less than 3 ounces.
Alastair Bland for NPR

What's thick-skinned and leathery, about the size of an egg, essential for guacamole and sold eight for a dollar?

No, not limes. Hass avocados. This year, anyway. These pear-sized fruits usually weigh half a pound or more. In the summer of 2013, though, hundreds of thousands of trees in Southern California are sagging with the tiniest Hass avocados in local memory — some just the size of a golf ball.

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11:53am

Mon August 19, 2013
The Salt

Sandwich Monday: PB&J Fries

Originally published on Mon August 19, 2013 1:55 pm

Peter failed to hitch this to the back of his motorcycle and bring it back to Chicago for us.
NPR

Canadians have given us so much, from the BlackBerry, a kind of phone your parents' older friends used to use, to Leslie Hope, the lady who played Kiefer Sutherland's wife in Season 1 of 24. But perhaps towering above all is poutine, which translated from the Quebecois is "stuff poured onto french fries." Usually it's some variation of cheese, meat and gravy, but I was told that in Portland, Ore. (naturally), at a food truck (naturally), you can get peanut butter and jelly on fries. So I went, naturally.

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6:28am

Sun August 18, 2013
Digital Life

Kitchens Of The Future Will Really Know How To Cook

Originally published on Sun August 18, 2013 4:35 pm

A woman checks out a smart refrigerator at a consumer electronics show in 2012.
Samsung USA

Kitchens are getting smarter.

Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.

It probably won't be long before you can become Facebook friends with your microwave.

The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. So quaint.

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