Food news roundup

Oatmeal and sardines? Ick. Well, that combination would make me lose weight, and apparently it helped author and Food Network star Alton Brown lose 50 pounds. He’ll be at Quail Ridge Books in Raleigh on Oct. 14, and there’s a Q&A with Brown in today’s News & Observer (Raleigh, N.C.).

The book club I belong to (we call ourselves the MOB, which stands for “Minds On Books”)  is meeting tonight, and I know the hostess is thinking about one thing right now: The snacks. We’re not alone, according to a piece in the Charlotte (N.C.) Observer. Quote of the week: “We’re not so much a book club as a drinking club with a reading problem,” jokes Stephen Celestini, a member of an all-male book club, The Well-Formed Heads (from a line in Walker Percy’s “The Moviegoer”). Read the entire article here. It’s also in the N&O.

Using the same two pastas for every kind of sauce is like owning only two pairs of shoes: It works, but it doesn’t show off your outfits to their best advantage, and it’s no fun. The Winston-Salem (N.C.) Journal talks about a new book that instructs us on matching the right sauce to the right pasta shape. Read more here.

You know you’re still part of the South when you write an article on biscuits and have so much response that you have to do a follow-up. That’s in the Salisbury (N.C.) Post here, tales of biscuit love.

A chef canning his own fruits and vegetables? That’s what chef Sean Brock has to do to stick to his pledge to use only Southern-sourced ingredients at his soon-to-open restaurant, Husk, in Charleston, S.C. Find out more about this intriguing idea in the Charleston Post and Courier, here.

If anyone can make a Chinese-Mexican restaurant in Las Vegas work, it’s renowned chef Jose Andres. Guacamole with fried wontons, anyone? Read about it in The New York Times, here.