What was it that got Arnold to sign the California Foie Gras bill? “At the bottom of the letter saying what the bill is about, it says, Save Donald Duck and Fuck Wolfgang Puck." The New Yorker, 12.06.04

Russ Parsons of the LA Times is a recent convert - how about you? Time to ditch those crummy German knives (you know, the dull ones in that ugly wooden block on your counter) and get some real cutlery, it's time to turn Japanese. "The knives are so sharp that the blade slices through with a snick rather than a thunk. Carrot rounds, which used to scatter across the cutting board, fall neatly into place. Even feta cheese, which normally crumbles as much as it cuts, can be diced into neat cubes." In an article about knives in the NY Times, Chef David Bouley says "A V blade can actually mash the tissue of what you're cutting, and you can see it when you marinate fish...Fish cut with a Western blade will turn mealy. With a Japanese blade it will be firmer. There's a different feeling on the palate and a different taste."
Santa, if you're reading this, we are lusting after one of these.
Excellent article rating knife sharpeners in the LA Times. We keep ours nasty-mo-fo sharp (with a mirror finish on the edge) with a Shapton #5000 from Korin / Japanese-Knife.com.

Baby it's cold outside - part 2 - what better way to warm up than "Cooking with Lava.

"It’s not just that the fish catch is no longer what it was with depleted stocks in the seas, but it is increasingly difficult to compete with huge supermarket retailers. What’s more, the customer expects much more. He is not prepared to get up in the early hours of the morning and he expects to have his fish delivered to his door." More on the decline of the Glasgow Fish Market. BBC Radio

Power lunching with the Olsen twins. Deep End Dining

Cookbook reviews from across the pond including a British look at McGee's On Food and Cooking. It's interesting to note that the great salt debate rages on, with the British Molecular Gastronomist's still insisting that salt has nothing to do with stabilizing the green color of chlorophyll when blanching vegetables (according to the latest notes on the Molecular Gastronomist Discuss Digest). When will they ever learn? Just kidding - kinda. In other words, over there they don't believe in salting their cooking water to keep green beans green, while over here, we throw salt around like it's going outta style. See Thomas Keller's video on Big Pot Blanching for an explanation on the technique. For more videos of Keller, see the Epicurious interview and cooking lessons.

Food Blogging is Hot! Who new? Bon Appetit Magazine

The Washington Post...

James Beard Foundation's board may be replaced. The New York Times, 12.15.04