"gadling" news and stories

When I was growing up, my grandma Bunny liked to go out with friends to gather wild mushrooms. She always swore up and down that she knew exactly what to look for and would never feed her friends and family suspect 'shrooms, but my mother was never convinced. She refused to try them, and would never let my sister or me have a taste either. Bunny disapproved, because she believed that children should always taste everything on the table, but her rules didn't stand a chance in the face of my mom's protective parental instinct.

Keeping this very memorable reaction to these wild mushrooms in mind, I can only imagine what she would say if I suggested to her that I was interested in trying blowfish (I can hear her voice in my head saying very firmly, "Marisa, you are NOT allowed" even as write this). However, my interest in the delicate and sometimes lethal fish has now been piqued, thanks to Gadling's (our sibling site about all things travel) recent three-part series on The Subtle Art of Eating Blowfish (that's the link to part I. Here's part II and part III). I still don't think I'll be trying it any time soon, but it's good to learn a little more about the preparation, as well as the laws that are in place to protect people from its hazards.

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Some people eat while they're traveling. Others, including myself, travel to eat. Either way, the two activities -- travel and food -- are connected, so we're giving a little weekend linklove to our favorite travel site, Gadling:

• If you happen to be traveling through LeRoy, New York, you most definitely want to make a stop at the Jell-O Museum, erected in the city of the jiggly stuff's origin.
• We mentioned some off-the-wall summer food festivals earlier this month, but no one can dispute Gilroy's Garlic Festival.
• Wine from a granola bar? Not exactly. The company that makes Clif Bars is branching out with a line of wines.
• Speaking of wine, what is the best place to enjoy a glass of wine, and which wine?

I recently learned from one of our sister blogs, Gadling, that there is a museum devoted to sake, one of my all-time favorite libations. That such a place exists is no surprise. There are several sakaguras, or sake breweries, that offer tours, but most are in Japan. The cool thing about this sake shrine is that it's in Berkeley, Calif., and it's free.

The museum is the creation of Takara Sake USA and features tastings, brief tutorials on sake making and exhibits of sake brewing equipment. It is my sincere hope that such a place will help broaden the tastes Americans whose only experience with the fermented rice wine has been hot sake or overly alcoholic and nasty tasting cheap cold sake. There's a whole world of flavor out there to experience in premium cold sakes. Among the many notes that can appear in a good sake are: licorice, peaches, cherry, herbal grassy flavors, and, of course, rice. If you're curious about sake and live outside the Berkeley area, seek out your local izakaya, or Japanese pub. Another good place to learn about sake is John Gauntner's Sake World. Kanpai!

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 Gadling reports that some Czech food scientists are developing a beer that will alleviate the symptoms associated with menopause, including hot flashes and difficulty sleeping. The beer contains an unusually high level of phytoestrogen, a form of estrogen that is found in plants and the hops and barley malt use in some types of beer. A gynecologist who ran a small trial of the beer on 20 patients reported that "volunteers who drank three deciliters nightly for two months reported fewer menopausal symptoms." Three deciliters is about 10 ounces of beer. The brew is also low-calorie and low alcohol, but there is no word yet as to when it might be commercially available.

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 Gadling has a great post about discovering the birthplace of the pizza. Many consider Italy in general to be the originator of the popular dish, even though others will argue that the only pizzas worth eating come from New York. The pizza, apparently, was invented in Naples, Italy, the city that is, according to the Times reporter, the birthplace of fast food. The locals eat fried, nut-studded donuts and cream-filled sfogliatelle for breakfast and have been seen to nosh on pizza while riding on the back of a moped, cruising the motorway at high speeds.

What's the difference between this kind of on-the-go eating and the more traditionally American definition of fast food? American fast food is food made quickly. Whether or not it is eater quickly is entirely up to the eater, though the food is usually presented in a way that makes it easy to consume while doing other things. The traditional Italian fast food may be simple and may be eaten quickly, but it does not have to be made quickly. The country is known for its slow food movement, after all, and Naples is certainly not left out. The bakers are kneading dough and lovingly shaping it in pizzerias because it is their passion to make the food, however long it takes, not just to make something fast, edible and get it out the door.

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