On December 5, 1933, the state of Utah ratified the 21st Amendment to the US Constitution, ending Prohibition and making the sale of alcohol legal in the United States for the first time in almost 14 years.
Therefore, if you imbibe, and you love milk, hoist a glass in celebration today and mingle the two as a cocktail:
From Aaron Rutkoff at the Wall Street Journal, here is the story of Colin Hagendorf, the man who set out to taste every slice of pizza in Manhattan:
Mr. Hagendorf, a 28-year-old Brooklyn resident, may know New York-style pizza more exhaustively than any other living soul. During a 2½-year quest, he has sampled nearly every pie sold by the slice in Manhattan. The feat—involving 362 slice joints—is unmatched by any modern-day enthusiast, according to local pizza experts.
"It's become a chore," he admitted recently, over a lunchtime slice. Folding the pizza lengthwise, he watched glumly as the end sagged, unsupported by a doughy crust. A proper slice, Mr. Hagendorf avows, should crease when folded and droop only at the very tip, "just like Johnny Cash's nose."
I’m here to negotiate in favor of feta. If you bake it with honey and dates, you’ve got an easy appetizer, a succulent puff of briny softness, a winter warmer, if you will. I love an island of baked feta accompanied by dried fruit, a handful of walnuts, a sprig of thyme, and some homemade pita chips.
This is a good dish to serve on a cold afternoon when houseguests are restless, or it works well before a big dinner (especially if you’re serving lamb) when you need to distract people away from the kitchen. It looks impressive, and the combination of sweet and salty puts everyone in a good mood.
Everybody's got landlord problems at some point, and right now the famous Grimaldi's Pizza in Brooklyn has them too. AFP's Sebastian Smith has the story:
The world of pizza in New York is in meltdown over who will be the big cheese on one of the Big Apple's hottest slices of pizza real estate.
At stake is a corner of Brooklyn under the end of the Brooklyn Bridge that has been ruled for more than a decade by Grimaldi's, an old-world-style pizzeria with crusts as thin as the line of tourists is long, a special oven, and now - a feud.
Grimaldi's troubles began with disputes between the Ciolli family who own the restaurant and the landlord over rental payments and taxes. This year the landlord refused to renew the lease.
Perhaps the thought that food tastes different high above the clouds in an airplane has never crossed your mind. If so, you'll be fascinated to know that you lose approximately 30% of your tasting ability at high altitudes. Here's a video from British Airways about the thought process behind airplane meals:
Janet Fletcher at the San Francisco Chronicle has the story on Jasper Hill Farm's new cheese Harbison, that debuted this summer:
Enter Harbison, the newest member of the Jasper Hill family, a cow's milk cheese that debuted this summer and already looks like a success.
Even if you don't recognize the name Jasper Hill, you may have had some of this pioneering farm's cheeses, such as Bayley Hazen Blue, Constant Bliss and Winnimere. Jasper Hill also has a big hand in the award-winning Cabot Clothbound Cheddar
LA Weekly readers will recognize Jonathan Gold by his witty humor and dry commentary about all things food. In 2007, he was the first restaurant critic to win a Pulitzer Prize, and as a Pulitzer finalist again this year, he doesn’t appear to be slowing down. Recently, he sat down with Alexandra and answered some questions about himself, cheese, and his West Coast beat.
Who in LA is doing cheese best?
Nancy Silverton at the Mozzarella Bar at Osteria Mozza. When you sit at her counter, it's like watching the greatest magician in the world doing slight-of-hand tricks with a single variety of cheese. And the weekly Cirque du Fromage at Palate can be astonishing.
Cleetus Friedman is a lifelong chef, entertainer and event planner who is revolutionizing the local eating scene in Chicago. In the short time since City Provisions opened its doors in February of 2008, it has become the premiere catering and events company for the conscious-minded and beyond.
Chef Cleetus prides himself in the fact that he has a personal connection to every vendor whose products are served and sold at City Provisions. By using local farms and supporting local businesses, Chef Cleetus Friedman and City Provisions strive to educate their guests on what it means to be sustainable, local, and healthy.
This tasty recipe is one of chef Cleetus' creations, and makes for high quality party fare.
This holiday season, there are are some great low-fat cheeses available. Tampabay.com gives an indepth tasting report.
Publix Reduced Fat Provolone / one slice: Texture made this cheese a top pick for our panelists. They loved the soft and creamy slices. "This would be great on a lean burger after we tire of turkey and holiday meals," said one judge. None of the tasters could tell this was a low-fat cheese. "I would put it on a roast beef sandwich with a little horseradish and be in heaven," said one. "It's delicious," said another.
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