Food News Feed

You slurped the oysters, devoured the pork chop and ate every crumb of the apple pie -- yet another fine dinner at a favorite restaurant. But at 3 a.m., you awake in a sweat, your insides churning and one thought on your mind: "That [expletive] restaurant made me sick."

Here’s what I’d like to see in my trick-or-treat bag, which will be hanging prominently from the doorknob of apartment 13G: a bottle of 1977 vintage Port, a six-month supply of crisp-fried pommes frites tossed with white truffle oil and served with Gorgonzola cream sauce and Cabernet demi-glace, a great, big, fat lobe of foie gras delivered Halloween afternoon, twelve Macaron Plénitude from Pierre Hermé in Paris...{Editors note: this is typical trick or treat bounty in San Francisco - but we tend to forget we live in foodie land}.

A Japanese panel is close to concluding a study on the safety of U.S. beef, and whether Japan should partially reopen its market. Some members of the panel have said they are concerned about the safety of American beef.

As a quintessential British dish, the sausage has benefited from the increasing interest in Britishness, along with crumbles and other nursery favourites. Whereas once British cuisine suffered from cultural cringe, today it is embraced by celebrity chefs and the public alike.

Phyllis Willis isn't exactly sure how her recipe for Danish pork burgers got into The Niman Ranch Cookbook. "I'm a farm wife and I don't use recipes to cook," she said. "And we have the world's best meat, so this is my only pork recipe...A great deal of modern pork is enhanced to have any sort of juice...When you buy pork which is cheap, you're buying 10 percent or more salt and water, which is put in to give it juiciness, and which normally ends up in the bottom of the pan. Our stuff, it's the good old-fashioned pork."

And holy Jesus, All-Clad's LTD series -- this line is simply God's gift to cookware, in its charcoal-colored anodized aluminum exterior wrapping around shining polished steel interiors, and all honed to a lustrous pretentious dream by the fact that a 10-inch fry pan costs more than your mortgage payment...This, I think, is what God cooks with. Or rather, Shiva. I want them. I want them all.

Mr. McIntire wanted to help change the local cuisine. But he can't cook. "I can fix an airplane's turbofan engine," he said, "but I panic in front of a stove." So he built the Pigpen Penthouse with a huge communal kitchen and invited everyone to cook for him - and one another - with hopes of creating a community of chefs...The Pigpen's rules: Stop by any time unannounced. Bring friends and something to cook. Expect to feed 2 to 40 mouths and teach everyone your recipes.



RELATED: How in the heck did Rebecca Skloot find the Pigpen Penthouse, way out in the middle of nowhere? Read all about it on her blog Culture Dish.