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Testing Milk Bar Life was an education for me – and completely unlike any testing I can remember. Over the years I’ve had to hunt down all manner of seasonally ephemeral produce, little-known condiments from the back shelves of the Asian market, xanthan gum and carbonators from online sites.
But never before have I been asked to buy cake mix. Or pre-made crescent rolls. Or Ritz crackers and bread crumbs with “Italian seasoning”. I got a little lost in the supermarket looking for them, to tell you the truth.
Was it worth it? the crazy mix of highbrow and lowbrow baking? The packaged hot dogs wrapped in the homemade buns? The Ritz crackers baked into fresh cookie dough? I’m still working that out. But you can decide for yourself.
Click here to read this week’s review of ‘Milk Bar Life’ in the Washington Post.
The good folks at the Washington Post asked me to have a look at ‘Home’ by Washington restaurant insider Bryan Voltaggio, and as a non-DC-based reviewer I felt honored to be asked. Besides, who doesn’t love it when a chef takes his skills back to the home front – restaurant-quality meals scaled down for 4, with equipment all of us have. Easy! and fast! Right?
Well, maybe not. I’ll let you read for yourself. Let’s just say, this is one of those stories where I found myself obliged to use the word “compost”.
Click here to read this week’s review of ‘Home’ in the Washington Post.
Meanwhile, in the Boston Globe today, you’ll find my review of Brassicas. Kale, as you probably know, is so hot – hotter than any green has ever been, probably – that there is an actual global shortage of kale seed. (I couldn’t in fact get any for my own garden this year). But for heaven’s sake, it’s not the only crucifer there is. What about Brussels sprouts? and arugula? and cauliflower? and good old broccoli?
Russell’s book has good suggestions for them all. Please, try them! try them! then maybe we’ll have enough kale for everybody again next year.