Eat This Newsletter 015

20 October 2015

A day late and a dollar short.

  1. Small slaughterhouses are perhaps the most important link missing from shorter food chains.
  2. An interesting piece from the New York Times about how written recipes are changing, becoming both less prescriptive and more explanatory.
  3. A wonderful interview reveals the making of a baker, Louis Lamour. Spend some time watching his videos.
  4. Peter Hertzmann – we recently talked about Just Mayo – also has a new video, about tomatoes (and how to slice them).
  5. Can you really talk about “how simplicity can often be a chef’s best friend,” when the chef’s cacio e pepe contains extra Manchego cheese and “a generous shower of Oregon black truffles”? I’m not sure, but I’ll try to find out next time I’m in Arlington, Virginia.
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