We have tons of upscale coffee shops, and wine is more popular than ever in North America, so Eater asks what seems to be a simple question: Natural Wine Is Everywhere in America. Where Are the Wine Bars?
I say “seems” because the answer is long and fascinating for a number of reasons: economic, cultural, and gastronomical. It’s a smart piece. I highly recommend it.
Here’s a snippet of what I mean:
It’s sad to see something so ostensibly simple become another exclusive pleasure, so I keep looking for the neighborhood wine bar of my dreams — which is honestly just a cramped room with bottles of interesting, affordable wine on the wall and, like, a cheese plate? Yet this seemingly simple thing is stupidly hard to find. It’d be sort of funny that cosseted American wine bars struggle to attain the loose charm of Paris, given that France is stereotyped as the place that’s snooty, rules-bound, and tradition-obsessed, if the result wasn’t such a bummer. While yes, there are a lot of rules, France also has a more open culture of public life; you don’t need to make plans to go out to drink wine. And though wine signifies many things in French culture, an air of sophistication because you drink it is not one of them. The appeal of enjoying wine in France, at least as the kind of person who’s moved by wine but still needs bolds on the list, is that French wine culture feels so much less precious than in America.
There are a million or so cookbooks for the Keto Diet. If you’ve been tempted to buy one and try it, read this first: What is the Keto Diet—And Does It Work? (Spoiler: Nope) | Chatelaine.
Sounds like a poor idea. Judge for yourself.
I started thinking this when I read this: How Tech Bros Fell in Love With Baking Bread – Eater.
First thought, I think this is something tech bros do to any subject area they stumble into: they are the equivalent of European explorers “discovering” places that have been inhabited for ages. Second thought, there is something patriarchal about men discovering and improving something as basic as bread.
I love bread. I think everyone would get joy out of learning to make it. And while you can really do amazing things in breadmaking, it should not be seen as something only the rarest of bakers can do.
To get you started, here is a bunch of recipes that are simple and varied. Good luck!
Two pieces recently make the case for long recipes. This one, directly: The Case for Very Long Recipes | TASTE.
And this one, indirectly: Jerk Chicken So Good I’ve Been Making It Every Summer for 25 Years – The New York Times
The first one makes the direct case that long detail makes for a better recipe, and I agree with that. If you just need a list of ingredients and short steps, go to allrecipes.com and you can find it. If you want to know why things are done a certain way and why certain ingredients are used and how they should be cooked, then a long recipe is preferable.
The second one, by Gabrielle Hamilton, makes the case indirectly. The recipe comes at the end of a long essay that explains the origin of it. You could just read the recipe, but you’d be missing out on so much if you just did that.
I get why people hate long recipes. Not everyone who writes a long preamble before a recipe can writes as well as Hamilton. But it would be a shame if cooks stopped trying.
One site that does this really well is BudgetBytes.com. She has a button at the top that let’s you jump to the recipe, which is in the middle of the piece. At the top of the piece is her thoughts on the recipe. Then the recipe. Then detailed instructions on how to prepare the dish. Smittenkitchen.com also does long recipes, and they are also really worth reading through.
Image from here.
Perfect for summer.
Actually, perfect for any time of the year.
Want one? Go here: Voilà l’Été: The French 75 Recipe on Food52
It sounds hyperbolic, but this piece makes a very strong case for that fact that it is: This Is the Beginning of the End of the Beef Industry | Outside Online
For pro-beef fans, consider this (emphasis is mine)
Sure, steak is great, but ground beef makes up 60 percent of beef sales, and most of it is more Salisbury than salutary, a greasy vehicle for the yummy stuff: ketchup, mushrooms, pickles, bacon, sriracha mayo. I knew I wouldn’t object if my central puck came from a plant, as long as it chewed right and tasted right. I suspected others might feel the same.
Even if people don’t go entirely vegan or vegetarian, there is going to be a lot less beef sold in the future, in my opinion.
Read the article: it’s great.