Archive for the ‘Bloviating’ Category
20 Rules for Eating Well
February 7th, 2010 | 
Author: I realize it’s dated, but there are some fine “dos and don’ts” at this NYT article.
My favorite?
“It’s better to pay the grocer than the doctor.”
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What’s the best salt?
Someone was talking in the background on the radio just now, and was talking about how government regulations to disclose the salt content in food was something that wasn’t really necessary — instead, encourage people to use sea salt, as it actually lowers blood pressure.
Lowers blood pressure? Wow, wouldn’t that be nice?
I did a VERY small amount of googling, and found a number of items — but the funnest one was an article in Slate from 2005 that posits the question “Which salt is best?”
Thought I would pass it along. What kind of salt do you prefer, and why? Feel free to add a comment below.
Lighting your kitchen for food blogging
Jack found this great blog about lighting for food blogging that I know I certainly can put to good use as we try to illuminate and share our food adventures on FoodNuts.com. Check it out by clicking on their picture or right here!
On the advice of a Twitter friend
We’ve lost the Comic Sans fault — I totally agree. If anyone reading this blog has design suggestions or issues, PLEASE let us know – we’re new at this and want to make this site attractive, easy to read, and usable for everyone.
Thanks, @DiamonDie!
We’ve come a long way, baby
Food in America is a LOT better than it was 50 years ago, asserts Jerry Weinberger:
In a 1769 letter to the naturalist John Bartram, Benjamin Franklin observed that while lots of people like accounts of old buildings and monuments, “I confess that if I could find in any Italian travels a receipt for making Parmesan cheese, it would give me more satisfaction than a transcript of any inscription from any old stone whatsoever.”
Had Old Ben written this letter 50 years ago, in 1959, it’s doubtful that many Americans would have agreed. Back then, a gourmet American dinner might have included tomato aspic (gelatin with canned tomato juice), crab casserole (canned crab with canned cream-of-mushroom soup and canned fried onions), and cherries jubilee (canned cherries heated in a chafing dish with brandy and sugar, “flambéed,” and poured over vanilla ice cream)…
