Food news roundup

The News & Observer (Raleigh, N.C.) has a chit-chat here with Molly O’Neill, who will be signing copies of her new cookbook “One Big Table: A Portrait of American Cooking” at A Southern Season in Chapel Hill, N.C. on Saturday. Recipes from several local cooks, including author Lee Smith, are included in the book.

I’ll take an Irish Coffee over green beer on any St. Patrick’s Day. Or, just straight Irish whiskey will do for me. But if you want to indulge, The Charlotte (N.C.) Observer has a recipe here.

Head ’em up, move ’em out, cook ’em up: A roundup of food truck events in Durham and Carrboro are in the Independent Weekly (Durham, N.C.) here.

The winner for the Most Bizarre St. Patrick’s Day Food is…. Irish Nachos. These things exist, so says the Winston-Salem (N.C.) Journal, and the varied recipes start with a bed of waffle fries. No, they’re not eaten for the holiday in Ireland, but neither is corned beef. That St. Patty’s staple originated with Irish immigrants to the U.S. Check out the Irish Nachos here.

Some more authentic thoughts on Irish food are in the Post and Courier (Charleston, S.C.), including the classic breakfast called a Fry. Find out more here. But here’s a hint: Everything is fried but the tomatoes. (What did you think, anyway?)

I usually order decaf vanilla lattes at my favorite locally owned coffee pub. I don’t know what they’d do if I asked for a mushroom latte shooter with truffle froth. Cute little glasses of soup, froths or other liquified things are popular, and MaureenClancy.com has a recipe for this one, from a La Jolla, Calif. restaurant. Set your frothers to fun.

Plastic cups, called “throw cups,” are the only useful things thrown off parade floats during Mardi Gras, says Judy Walker, food editor of the New Orleans Times Picayune. Apparently, one amasses a lot of these cups when one is not dodging the coconuts and beads. So Walker’s video this week offers suggestions for using them, including as a bowl for whisking eggs and to make a catapult for a children’s project. See more here.

The Oregonian profiles chefs and food professionals who left other parts of the country for the charms of Portland. Read their impressions here.

Fast food, slow writing: In the Chicago Tribune, reviews of fast-food offerings are written in haiku. Read more here, grasshopper.

 


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2 Responses to “Food news roundup”


  • Comment from Mary

    I saw Irish Nachos on a pub menu last week in San Diego and thought it must be some wacky west coast thing. I guess calling them “cheese fries” is too low class.

  • Comment from Debbie Moose

    Unfortunately, Irish Nachos seems to be a trend.


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