Thanksiving Sides and Brooklyn-style Pizza, NY Times Dining in 60 seconds

by Nicole Weston, Posted Nov 8th 2006 @ 10:34AM

The "discerning cook" is no longer content with what local supermarkets have to offer (note: although many at least in my area, actually do seem to offer these foods) an is willing to search far and wide for the best of the best ingredients to improve Thanksgiving sides. Among the most sough out foods: pie apples, farm-fresh brussel sprouts on the stalk, high fat butter, Italian chestnuts, cornmeal, organic cranberries, Russet pecans, potatoes, squash and wild rice.

Mark Bittman, the minimalist, shares the secret of baking great bread at home with a surprisingly easy recipe that requires no kneading and produces great results.

Does Domino's Brooklyn-Style pizzas actually compare to a real pizza from Brooklyn? Their pizzas are thinner than the standard, with "large, floppy slices" so big you can fold them in half. Reviews are mixed over how good the Domino's pie is (Adam from SliceNY thought that it was okay), but the bone of contention for New Yorkers seems to be the fact that there is cornmeal in the crust.

Six turkeys - Bourbon Red and American Bronze, heritage birds; farmed "wild" turkeys; organic; "natural"; and Butterball - were cooked up to see which type was the best fro T-day. The conclusion was that, while Heritage, organic and natural birds came out slightly ahead of the rest, the key factors are cooking time and temperature.

Some Chilean sea bass, namely that from one sea bass fishery in the South Georgia and South Sandwich Islands in the South Atlantic near Antarctica, is sustainable and Whole Foods is carrying it again.

Frank Bruni eats at Picholine and gives it 3 stars.

Source

Filed Under: Newspapers, In Sixty Seconds
Tags: new york times, newspaper, nyt, sidesl side dishes, sizty seconds, thanskgiing, turkeys

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Reader comments (Page 1 of 1)

11-08-2006 @11:13AM Alex said... What is 'high fat butter'?
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11-08-2006 @11:53AM sharon said... Wouldn't that be... uh... butter?
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11-08-2006 @11:59AM Kate said... I'm nitpicking, I know ... but isn't Step 2 of the "No Knead Bread" recipe actual KNEADING? Not much of it, true, but where I come from, sprinkling flour over mixed dough and folding it in and over by hand, turning a few times to massage it, is -- call me crazy -- kneading.
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11-08-2006 @12:09PM Megan said... With Chicago style pizza having such a hold in the Midwest it is nice to see some of the national brands at least attempting to broaden the consumers pizza horizon. I'd still rather have the real deal, but we take what we can get.
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11-08-2006 @2:08PM Myron said... I look forward to trying the bread technique. However, the recipe calls for baking at 450 F, and in the video the baker says 500 F. Le Creuset says there plastic handles are safe to 400 F. So I guess I'll have to take the handle off first.

I wonder what will happen if you subject Le Creuset to temps > 400. I guess many NYT readers will soon find out.

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11-08-2006 @2:17PM Myron said... Butter is not 100% fat. Regular grocery store butter is 80% fat. High fat butter has a higher than 80% fat content.
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