From the NY Times: Seeds Straight from Your Fridge—Can you construct a crop borne of the pantry instead of the usual seed catalog?
Two great videos about mushroom hunting, featuring Leather Storrs of fantastic Portland restaurant and wine bar Noble Rot:
Burkhard Bilger talks about fermented food and bacteria, inspired by his article in the November 22nd food issue of the New Yorker. Interviewer Blake Eskin’s great soundbite, “I have a friend who always says that the two signs of senility in men are comparison shopping and pickling.”
Jill Santopietro (currently the food editor of CHOW.com) was a recipe tester for The NY Times Magazine, and she did all her cooking and testing in her 11.5 square foot kitchen. The NYT used to do a fantastic cooking series with her called “Tiny Kitchen,” or, alternately, “Kitchen 4B.” I absolutely loved this series, but always had a difficult time finding all of the videos in one place on the NYT video site. I recently discovered that Santopietro has complied all her Tiny Kitchen/Kitchen 4B videos on her own site, so now you can find and watch them with great ease (Tiny Kitchen/Kitchen 4B links can be found at the bottom of the page).
Finally, this Wikipedia entry on the history of Kentucky Fried Chicken’s secret recipe is a real hoot. The recipe is handwritten in pencil on a piece of notebook paper that sits in a secure, computerized vault, guarded by motion detectors and security cameras.