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Posts with tag SeriousEats

German dairy farmers now on strike

Image that captures the moment after a drop was added to a container of milk.Last week we wrote about the news that Italian pig farmers were going on strike. It turns out that they're not the only ones.

This weekend's New York Times reported that as of last Tuesday dairy farmers in Germany are striking. It's a classic case of supply and demand. The EU decided to raise milk quotas, leading to more supply and lower prices. Meanwhile feed and fuel prices have gone way up, which has put the pinch on German dairy farmers. In response, they're attempting to create demand by striking.

However, as the NYT points out, this situation is a little different than the Italian pig farmers, because these dairy farmers must continue to milk the cows. Because their goal is to keep the milk out of the market, they end up pouring it out, literally dumping food down the drain. It's an unfortunate situation, especially since worldwide there are so many people who are struggling with food shortages and hunger.

[via Serious Eats]

Premium butter taste test

grid of nine kinds of butter
It was several years ago that I started thinking more carefully about the butter I was using in my cooking and baking. I switched to unsalted for baking and tried to get my hands on locally produced, organic butter for toast topping and sauce-finishing. These days I am positively addicted to the cultured butter from Vermont Butter and Cheese (not particularly local, but the best I've found around Philly).

Miss Ginsu has taken butter-tasting to a level far above my own measly explorations. Last week, she headed out on her bike and bought nine varieties of premium and imported butters, all unsalted (at least that was her intent, she did end up with salted Kerrygold butter unintentionally). Working methodically through all of them, she rated them on a graded scale. The winner of her test was Elle & Vire, an imported French butter.

What's your favorite butter?

[via Serious Eats]

Take your kids to the taco truck

side view of a taco truck
During the years when I was going to school in Walla Walla, there wasn't much in the way of good food in town. Our options were the standard fast food fare, some greasy diners and a few taco trucks scattered around town (it was before the food and wine revolution that they've had over the last few years). However, the taco trucks offered some really fantastic fare, making me forever a fan of fresh tortillas wrapped around spicy beef, chicken or pork.

What got me thinking about taco trucks was this post on Serious Eats by Matthew Amster-Burton, in which he takes his four-year-old daughter to Tacos El Asadero, Seattle's best known taco truck that actually serves their grub on a bus instead of from a truck window. He got her a lengua taco, which impressed me, because I don't know any other kids who would willingly eat tongue. Apparently it made an impression on the little Amster-Burton, because when it was all over, she asked for a taco truck to be parked in front of their house. Don't we all wish for that?

Okay kids, it's time to dish. I know that there have got to be bunches of you who have taco truck stories. Let's hear them!

Objectionable ingredients

a row of spice jars on a shelf
I once had a boyfriend who could not tolerate the taste or smell of hard boiled eggs. I remember learning this the hard way, after I had made a really terrific, labor-intensive salmon salad (with freshly poached salmon, not canned). We sat down to eat, and as he put the fork into his mouth, a terrible looked passed across his face and he looked like he was about to retch. The fork beat a hasty retreat back to the plate, and he looked at me with a very serious expression on his face and asked, "Does this have hard boiled eggs in it?"

These days I try to ferret out whether someone is a picky eater before I get too attached, but I've discovered that just about everyone has that one thing that they just can't stand to eat. For some folks, it has to do with a texture and for others it's the association that makes it objectionable. My mom doesn't care for pepper and my dad hates the combination of crunchy and creamy (think ice cream with candy bits in it). My list is fairly short, consisting only of shrimp (as I have a highly inconvenient allergy).

What's your objectionable ingredient? Has your list gotten short as you've gotten older? How do you handle it if you are served something that contains this item?

This post inspired by a question on Serious Eats' Food and Drink forum.

The best-looking ice cream treat you've ever seen

watermelon ice cream

After I posted about the Pickle Sickle, I came across the above at superlocal's flickr page. It's a picture of a truly great popsicle from Korea. It's watermelon-flavored, and the "seeds" are actually chocolate chips.

We need something like this in the U.S. Regular popsicles and fudgsicles and those things that look like red, white and blue rocket ships are fine, but this is really a work of art. And doesn't it just look refreshing?

Actually, I'm having a flashback to my childhood. I think I had something like this when I was a kid. I'm not sure if it was on a stick or maybe a treat that was watermelon-slice shaped that came in a box. Anyone else remember something like this or am I thinking of something else?

[via Serious Eats]

Serious Eats takes food seriously

Have you seen the new food website Serious Eats? It was just started by a bunch of well-known food bloggers - including Ed, Meg, Adam, Alaina and Adam- who felt that the internet didn't quite have the kind of food-loving online community that they wanted to be a part of just yet.

You can't even attempt to define a site when it's in its infancy, but it sounds like they have a lot of interesting content planned. In addition to providing original food writing and blogging to their audience, one of their primary features will be video-based and will star well-know figures such as Susie Essman, Jeffrey Steingarten, Daniel Boulud, and - of course - Ed Levine himself. In shades of the old Chowhound boards, there is also a "talk" section, where registered users can pose questions, respond to requests for recipe/restaurant help or just bring up food issues that they feel warrant discussion.

[via the food section]

Tip of the Day

After cooking a delicious meal, one of the most frustrating experiences happens when you are left with dishes full of stains that refuse to go away.

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