Food & Food Culture

2:32pm

Mon May 13, 2013
The Salt

Sandwich Monday: Tamale Spaceship

Originally published on Mon May 13, 2013 5:21 pm

Object larger than it appears (Ian has giant hands).
NPR

Chicago's Tamale Spaceship food truck happened to land near our office this Sandwich Monday. We considered it our duty as hungry earthlings to eat as many tamales as it takes to ensure we're never called up for NASA's astronaut program.

The tamale heroes who run Tamale Spaceship wear Mexican wrestling masks. They do this to intimidate you into spending $4 on a single tamale and to protect themselves from flying tamale debris.

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2:27pm

Sun May 12, 2013
The Salt

Is It Safe To Use Compost Made From Treated Human Waste?

Originally published on Wed May 15, 2013 9:46 am

Any gardener will tell you that compost is "black gold," essential to cultivating vigorous, flavorful crops. But it always feels like there's never enough, and its weight and bulk make it tough stuff to cart around.

I belong to a community garden in Washington, D.C., that can't get its hands on enough compost. So you can imagine my delight when I learned that the U.S. Composting Council was connecting community gardeners with free material from local facilities through its Million Tomato Compost Campaign.

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3:30am

Sat May 11, 2013
The Salt

Tiny Mites Spark Big Battle Over Imports Of French Cheese

Originally published on Tue May 14, 2013 1:28 pm

Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor.
Chris Waits via Flickr

The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites.

Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they're something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they're actually encouraged.

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2:59pm

Fri May 10, 2013
The Salt

How Swedish Malort Became Chicago's Mascot Bitter Drink

Originally published on Fri May 10, 2013 4:43 pm

World Shattered, a cocktail by Tyler Fry of the Chicago bar The Violet Hour. The drink includes R. Franklin's Original Recipe Malort, and tames the bitterness with lemon, honey syrup, raspberry and mint.
Courtesy of Eden Laurin

The people who make Jeppson's Malort, a harshly bitter spirit that's consumed in shots or cocktails, don't mind that their product makes people grimace. Instead, they celebrate it.

Carl Jeppson Co., a Chicago company, has built a minor social media empire around malort's "brutal" flavor; one winner of its slogan contest described the drink as "turning taste buds into taste foes for generations."

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9:49am

Fri May 10, 2013
The Salt

Sago, An Ancient Chinese Starch, Endures In Asian Cooking

Originally published on Fri May 10, 2013 1:14 pm

Pearls made from sago starch are common ingredients in Asian desserts and savories.
iStockphoto.com

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