Weekly Dispatch from the Food-O-Sphere
In an effort to post content more regularly, I’ve decided to post a weekly summary of food-related happenings. Check back every Friday for a look at some quick hits and links out to noteworthy news items that I’ve come across. Format is ever-evolving, so don’t get used to anything.
On The Home Front
Last Monday was Labor Day, although the weather wasn’t conducive to doing anything that one normally would associate with the holiday. Confined to the house, watching the rain from scattered showers pelt the deck on and off, I decided to try my hand at making bao, which are steamed buns filled with meat and other fillings, and quite a common nostalgic comfort food if you grew up in a Chinese household. I went with this dough recipe from the Los Angeles Times, but instead of using either of their filling recipes, I used some leftover barbecued pulled pork that I had tossed with some barbecue sauce. The combination worked, and the texture of the dough as I bit into it was exactly as I remembered. Now, my bao journey splits into two sub-quests – first, to experiment with traditional and new fillings, and second, to find an equally good recipe for the baked version. Suggestions are welcome. Hit me up on Twitter at @BestFoodBlogEVR.
Congratulations to Craig Laban, the food critic for the Philadelphia Inquirer, on being selected as the winner of the Best Newspaper Restaurant Criticism award by the Association of Food Journalists. I’ve had the pleasure of chatting with Craig on Twitter on a few occasions, and he’s always full of wit and wisdom concerning the PHL.
The big diversionary piece this week is a Stanford University study showing that organic produce is no more nutritious than conventional produce. Although the study does mention the higher occurrence of pesticides in conventional produce, while noting that these levels are within allowable limits, the mass media has glommed onto the obvious baiting headline suggesting that organic does not necessarily translate to healthier.