"Jello" Photo © John Maeda 2003.

Joe DeSalazar deconstructs Chef Scott Bryan's (of Veritas) Tender Braised Veal, Parsnip Puree, Braised Carrots and Mushrooms, on the Gothamist. "We can’t think of a better dish to make on a cold and rainy Sunday winter afternoon."

Damn, these look good.

When frogs eat, and Gluttony Reconsidered, in the latest issue of Topic Magazine (via the F.S.).

The Sumo Diet. "Konishiki calls chanko a "sort of legal steroid." Of all the performance enhancers used in sports, it's perhaps the oldest and most venerated..."

Even though she writes about dining in NYC (and we live on the other side of the country), we still read Andrea Strong's Strong Buzz. "Yes, TV has the Emmys, Music has the Grammys, Film has the Academys, and here at THE STRONG BUZZ, we have the BUZZYS. These awards are based on a very scientific process also known as my (quite meaningless) opinion. They are presented (well, this is about as much of a presentation as they are going to get) to the chefs and restaurants that have opened in the past year, who have touched me, moved me, or somehow stayed with me way beyond the return of the fork, knife, and plate."

An only in Paris moment on the way to Restaurant Pierre Gagnaire. We only hope tomato chantilly was on the menu...

The smelliest cheese in the world. "Sally Clarke, of Fine Cheeses from France, said: "Love it or loathe it, the sign of a fine cheese is often its characteristic smell as well as its flavour and texture and we wanted to find out if France's reputation for producing smelly cheeses was true."