Whether you buy the sweet-and-sour pale-skinned langras of Varanasi or the intensely yellow, sweet dussehris of Lucknow or the satiny, heavenly Alphonsos of Ratnagiri near Bombay, what you will be getting are mangoes that man and nature have perfected together.
Madhur Jaffrey relishes Indian mangoes in the New York Times. via Rebecca's Pocket
David has a guest author at hello, typepad this week. Anna Lappé is all about food, health and politics. She’s pretty awesome.
Oh, there were plenty of times where at 2am I'd be sweeping a floor on a Friday night and wonder, "What the hell did I do?! Dear God!" 'Cause I was an old guy! I was 34 when I went to culinary school and it nearly broke me. The internships that I did -- going from being a commercial director where, you know, you were The Guy, to being nobody -- "Here's the broom; sweep the walk-in" -- was extremely humbling. It was a very humbling experience. But I'm sure glad I did it. Learned a lot about myself.
Elliott of Elliott’s Amazing Juices dishes the dirt on his competitors in the beverage business.
I keep a tub of miso in the fridge at work for days like today when I didn’t eat breakfast, can’t leave for lunch, and (my wonderful wife) only packed some snacks before I rushed to catch the 10-minutes-late bus. I asked Google, “how long does miso keep” and was pleased to discover not only that “because of its salt content, miso will keep indefinitely under refrigeration, and it is OK to use miso that has been in the fridge for a year or more,” but that South River Miso has a 26-page recipe booklet online in portable document format.