I have no interest in sports whatsoever, but nevertheless, I still have pride in my alma mater, Fordham University. Unfortunately, my coworker’s pride in GW was better-placed, as it caused her to win our wager on who would triumph in last week
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15Mar
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07Mar
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01Mar
Interested in giving your food a little more international flair? You have to start somewhere, and sometimes the beginning -
23Feb
Well, not exactly. But perhaps we can take credit for starting a trend. The Washington Post‘s food section this week has a feature on our favorite topic, that scandalous sweetener, Splenda. The article details the substance’s recent popularity and resulting shortage and scandal. It also urges curious consumers to judge for themselves by visiting Splenda’s own site and www.truthaboutsplenda.com. -
14Feb
The controversy over Splenda is taking D.C. by storm, and we’re not just talking about our website.
The Center for Science in the Public Interest, the National Grange and the U.S. Sugar Association held a press conference at the National Press Club downtown this morning to discuss concern among consumer groups about Splenda’s advertising claims.
In a statement, CSPI executive director Michael Jacobson calls Splenda’s advertising claims “misleading” and says the company should be more upfront about the substance’s relationship to sugar.
“Splenda’s artificiality may present a marketing challenge, but that’s not an excuse to confuse consumers and lead them to believe that Splenda is natural or in any way related to sugar,” Jacobson said in the release.
Our Splenda-obsessed writers will keep you updated on the fallout from this latest segment of the saga. -
04Feb
I spent this afternoon lunching at Vicino Ristorante Italiano in Silver Spring (959 Sligo Avenue), to mark a coworker -
27Jan
Remember when you were younger and your parents used to trick you into eating food you didn -
20Jan
Well, I finally got to meet “Good Eats” host Alton Brown, and boy, did I make an impression on him! The man finds me -
19Jan
Each of the Food Network hosts attracts a certain type of fan. There are the housewives who think Tyler Florence is hot, the couples who find Emeril’s “Bam!”s and “Another Notch!”es zany and enthusiastic rather than phoned-in and phony. And there are those who can manage to get past Rachel Ray’s saccharine and excessive use of the term “E.V.O.O.” to enjoy her quick-and-easy recipes.
“Good Eats” host Alton Brown doesn’t attract fans. He attracts disciples.
You know the type: they tape his episodes and have the remote control at the ready as they prepare their turkey on Thanksgiving, ready to pause as Alton guides them on temperature, amount of time and amount of thyme. They ONLY use kosher salt when cooking, and proudly display theirs in an Alton-inspired vessel. When their kid is suffering from a fever, their digital meat probe’s probably more at the ready than a normal thermometer.
Those disciples -
17Jan
It’s amazing how many children’s stories revolve around food. There was the story of “Stone Soup”, where a wandering soldier duped villagers into pitching in a potato here, a carrot there to add to his simple meal of rocks and water. There was Frances the bear, who would only eat bread and jam for dinner, until one day she discovered she actually liked eating veal cutlets along with all the grown-ups. Even Harry Potter has his Butterbeer and Everyflavor Beans.
When I was a kid, my favorite food-friendly fable was “Dragon Stew,” a now-out-of-print story my mother read to my sister and me. Years later, it’s hard to remember the details of the tale, but I do remember the twist: Dragon Stew was not, in fact, stew made from dragon meat, but rather stew cooked by a dragon chef. My mother would drag my sister and me into the kitchen, convincing us to help with mealtime by letting one of us “be the dragon” for the evening. Her cajoling paid off – now you have to drag me OUT of the kitchen.
Here’s the recipe for Dragon Stew, courtesy of my childhood.
Some people like their stew more potato-heavy than the recipe requires. Instead, I top mine with good, old Bisquick-box dumplings. It feels a bit like cheating, but hey, that
