You know how fond we are of dessert at ETW. Further fueling our post-lunch dessert cravings, Slate wrote a blog post picking one emblematic dessert for each state in the USA. Illinois’ chosen dessert is the Brownie, which was invented in Chicago during the 1893 World’s Fair, purportedly at the request of society magnate Bertha Palmer, who wanted a portable cake-like treat. What do you think of the dessert assigned to your state (if you are in the US)? Do you agree?
Brownie A la Mode (In Brazil!)
We write a lot about food on this blog, but we don’t often touch on the design experience related to dining. When it comes down to it – there is a lot of design involved in every step of the eating experience – from the restaurant/kitchen, the table setting, right down to the shape of a teacup. Fast Company has an interesting piece by John Brownlee about what role design plays in the Turkish tea experience in particular.
One of the things we are looking forward to most in London is the vast variety of British cheeses (and nice cheese shops). The video below is from Neal’s Yard Dairy, one of England’s foremost artisinal cheese shops, which specializes in local cheeses from all around the British Isles. We can’t wait to visit! In this short video below, we get to visit some local producers making St. James, Tymsboro and Montgomery Cheddar cheeses. What are some of your favorite British cheeses to recommend?
Filed under Cheese, Links
We are extremely intrigued to learn about Suppli, a Roman fried rice ball that is a cousin of the Sicilian arancini. Suppli traditionally have a cheese filling (MOST traditionally with chicken giblets), while arancini have a filling of meat ragu and peas. Of course the fillings of each can vary wildly depending on the creativity of the chef. Overall, arancini tend to be bigger (sometimes even baseball sized) while suppli are smaller. Both suppli and arancini were traditionally found in fried snack shops, but now are popular antipasti at pizzerias and other casual restaurants. We are dumbfounded that we did not have any suppli while in Rome (we need to correct that error ASAP). In any case, we think the US needs some more fried rice treats, whether suppli or arancini.
We wrote a little bit earlier about 538 Blog’s International Food Association World Cup, where users could vote for their favorite national cuisines. While the World Cup of Futebol has been over for a while, the Food Cup just ended. The four teams making it into the semi-finals were Italy, USA, Thailand and Mexico, which seems like a pretty solid match-up. The final round was between the USA and Italy, and Italy eventually prevailed. Not too surprised with the result – who doesn’t love Italian food?
Italian Pastries – just one of the country’s many culinary delights
We love our mofongo, and we are grateful that Chicago has a bunch of great Puerto Rican restaurants. Despite its deliciousness, Puerto Rican cooking flies a bit under the radar in the US. However, we have grown to love it and are looking for a good basic cookbook. Apparently much like Joy of Cooking for the US, Puerto Rico has an iconic tome, Cocina Criolla, by Carmen Valldejuli that has pretty much every recipe you need to know. This Puerto Rican classic has inspired journalist Von Diaz to get in touch with the soul of Puerto Rican cuisine by cooking her way through it, a la Julie and Julia.
[Video via Kottke] We spoke recently how authentic ramen restaurants were becoming increasingly popular across the US, and that trend has no sign of slowing down. Some of these restaurants make noodles in-house, but many buy them. Check out how fresh ramen is made for some of the most popular ramen eateries across the US, at Sun Noodle.