Every now and then, I come across foodie stories that I feel compelled to comment on. Then there are stories where commenting to the screen isn’t enough (come on, we all do it) and I do another Fabulous Foodie News Peruse to share those thoughts and opinions with someone other than the cat. This is round up of just those kind of stories.
- “Beans Do Not Belong in Chili” declares the Slate headline. Well, I don’t know about that. I have tried and enjoyed beanless chili but I am firmly in the “beans are perfectly welcome in my chili” camp. I spent my childhood in Texas eating chili and every year perused the offerings at the Chili Cookoff competition at the Houston Livestock Show & Rodeo. Beans were found in any number of those dishes and no one spurned them, called them goulash or declared them out of bounds. I say, “Yes” to beans in chili. What say you?
- If you consider the fact that potatoes are one of the most thrown away household groceries on both sides of the Atlantic, you might think people were already buying more potatoes than they know what to do with. Add that to the chips, fries and mash consumed by the ton when eating out and you might also think tater sales were pretty good. And yet, apparently that is not enough for the U.S. Potato Board (there is a board for everything, trust me). What are they doing about it? According to Food Republic the U.S. Potato Board Is Firing Up 500 Food Trucks To Sell More Spuds. OK, who’s not buying and eating their share of spuds? I can’t do this all by myself people!
- Hardly a week goes by when I don’t see yet another article declaring that they have found the IDEAL way to make scrambled eggs. This week is no exception with epicurious suggesting that “The Ingredient Scrambled Eggs Are Always Missing” – oh really? Now, scrambled eggs are one of those things people hold VIEWS on – but my preference for soft/firm/with cheese/without can depend on my mood. I am TOTALLY on board with the addition of a certain amount of really good cheese to a scramble now and again, however. How say you, foodies? Should cheese be ONLY involved when it comes to omeletes or are you happen to cheese up a scramble as well?
- I have recently discovered The Cook’s Cook: A Magazine for Cooks, Food Writers & Recipe Testers. I have also recently discovered The Cook’s Cook archives of back issues. Talk about falling down a culinary rabbit hole. I think I lost several days in a haze of happy foodie reading.