Yes, boys and girls, it's the start of holiday season, in which the nation's greatest food writers are forced once again to reinvent the wheel.

"/>

Spam, Turkeys, and Other Food News of the Week

Yes, boys and girls, it's the start of holiday season, in which the nation's greatest food writers are forced once again to reinvent the wheel. Every November I say a prayer of thanks that I write for an alt-weekly. God bless the Scrooges of the publishing industry.

How to Host a Successful Holiday Meal by Russ Parsons (LA Times): Spoiler alert -- it's all about delegating properly.

Using Salt and Science, We Can Roast a Nearly Perfect Bird by Andreas Viestad (Washington Post): The debates begin -- brining or not brining, stuffing or not stuffing. (More critically, did you think to order the turkey yet?) I think this is the recipe I will try this year. It's a little involved, but if Viestad swears it's better than Cooks Illustrated...

Spam Turns Serious and Hormel Turns Out More by Andrew Martin (NY Times): Tough times call for tender meat. Spam, beans, rice, and other "value" foods surge in sales.

Amber Waves of Antibodies by Barry Eastabrook (Gourmet.com): The USDA, flouting protests in the industry, has just made it easier to grow GMO plants bred for their drug-containing properties to be grown outdoors. The Cheney legacy continues!

Bonus link: I also want to issue a welcome-back to the Ethicurean's news digest feature, which disappeared for a year. It's the site to visit for sustainable-food news.

A few years back, my roommate and I were inventing recipes for his design portfolio. My contribution was Evil Walks the Earth (seitan and his mini-onions). David's was Bump and Grind (Caribbean curried Spam). His won the taste test. Your cooking video of the week is for Hawaiian spam sushi:

 
comments powered by Disqus

Friends to Follow