Squids, Sea Urchins and Fatty Crabs - The New York Times in 60 Seconds

by Monika Bartyzel, Posted May 13th 2009 @ 12:00PM

Be still our anise-loving hearts -- the newfound love for now-legal absinthe, and just what to do with the divine beverage.
Uh ... would you consider Lays potato chips to be local food?
Last weekend's Tofu Takedown -- one in a long line of new competitions -- Risotto Challenge, Chowder Slam, Cassoulet Cook-Off. ...
Sea urchins get trendy and gourmet.
We never thought swine could be so powerful -- pigs transform Eastern Europe.
The French speak out on the art of rosés and the possibility of laxer wine rules.
Two-Minute Squid: a recipe for Spicy Calamari with Tomato, Caperberries and Pine Nuts.
You could praise the 50th anniversary of Manhattan's Four Seasons restaurant, or you can roast 'em.
Should we be worrying as much as we do about food safety and food-related scares?
Crespelle -- Italy's version of a crepe.
The Minimalist explores asparagus and the flavor of Spring.
Reviews: Fatty Crab is good for the giddy, maybe not for the rest. The mediocre markets of Bouley and Get Fresh Table.
Food Stuff: Hydroponic Greens, Funky Truffles, Chicken Nuggets.
New restaurant openings and the dining calendar.

Filed Under: In Sixty Seconds
Tags: absinthe, crespelle, local food, LocalFood, rose, sea urchin, SeaUrchin, The New York Times, TheNewYorkTimes, tofu

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Reader comments (Page 1 of 1)

5-13-2009 @12:44PM JasonK said... Please please PLEASE don't use pictures of absinthe that are on fire, it's a surefire way to get most people riled if they care about absinthe. Although a very vocal minority of people argue that setting your absinthe on fire is traditional, in my mind no one's been able to substantiate that.

And even if it was authentic, just try drinking the stuff! It masks the somewhat delicate flavours with the taste of charred sugar. Surely not what a slashfoodie would consider "improvement".
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5-14-2009 @12:45AM boss sauce said... NOOOOOOOO!!!!!! You're doing it wrong! Do NOT burn your absinthe! I am thoroughly riled!!! I'll send you a half dozen samples of the finest absinthes available if you change that photo! Slashfood is one of my favorite food blogs... and... and... [sob]!
More information on the "fire ritual" sham here:
http://www.feeverte.net/faq-absinthe.html#B17
And my take on the Times article here:
http://spiritof72.blogspot.com/2009/05/new-york-times-rates-absinthes.html
(I also agree with JasonK re: St. George...;)
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5-14-2009 @6:33AM Rio Yeti said... +1 on what JasonK and boss sauce said... Please be kind to your absinthe... don't burn it !
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5-14-2009 @11:40AM Slashfood Editor said... You guys are absolutely right. I was at meetings all day yesterday and didn't spy this photo till now, but will change the pic ASAP. Meantime, here's a pretty video of proper absinthe-making with PDT's Jim Meehan.

http://www.gourmet.com/winespiritsbeer/video/2009/03/meehan_absinthe

-Editor
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