The Internet is a black hole for strange, weird and wonderful things—especially when it comes to food. Rather than dive in yourself, let F&W do it for you. This week there was glow-in-the-dark ice cream, bacon deodorant and more. >>
Whether it's the first slice of spiced pumpkin pie at Thanksgiving or a disastrous first attempt at a crust, everyone has wonderfully sappy pie memory. Here, three chefs share their favorites.
April Bloomfield's favorite treat in the world was shepherd’s pie. “Especially at school,” she says. “When I was doing home economics. When everyone else was making chocolate Rice Krispies Treats, I was having a go at shepherd’s pie."
Chef Rich Torrisi, of New York’s Torrisi Italian Specialties and Carbone, always loved his grandmother’s salami pie. “She made it once a year, around Easter,” he says. “I wouldn’t want to eat it right now, but back then it was a special item. Just by watching her make the crust and the rest of the pie—sometimes it would take her all day—I developed a deep connection to food.”
The Catbird Seat’s Erik Anderson’s recalls one of his mother’s pie fails. “Sunday dinners were always big around my house,” he says. “You’d always eat whatever my mother put down on the table. Once she made taco pie, and it was one of the most disgusting things ever. She took two bites and said, ‘OK, we don’t have to eat this.’”
Earlier this week, a piece by Tyler Colman (a.k.a. Dr. Vino) provoked a bit of controversy on Twitter with the assertion that there's no point in sniffing a wine's cork when it's presented in a restaurant. Among those who took issue were Aldo Sohm (superstar sommelier at New York's Le Bernardin) and Jordan Salcito (beverage director for Momofuku). We followed up with Sohm, who offered his view that the cork should be sniffed, at least by sommeliers. Sohm's opinion is that the practice shouldn't be ignored as a technique for detecting 2,4,6-trichloroanisole (a.k.a. TCA), the wine-ruining compound that's responsible for a distinctive musty "corked" smell. "If you have a problem, you always go to the source," says Sohm, "and 90% of the time the source is the cork" (TCA can also affect a wine before bottling, but it's comparatively rare). Won't the wine also smell like TCA? Usually, but sometimes a wine will be affected only slightly, and the cork can offer valuable confirmation that something is wrong. "We had a bunch of sommeliers together for a lunch, and one said he thought the wine was corked," says Sohm. "A very prominent American sommelier grabbed immediately for the cork and smelled it."
Sohm does note that as a person selling wine, not just drinking it, he has a different incentive for catching a corked bottle at the earliest possible moment. But it's still useful to know: Somms trust the cork.
You could drink a cocktail with pie—an old-fashioned with a slice of pumpkin pie is delightful—but the best pairing for pie will always be ice cream. Since the best pairing for Thanksgiving is intoxication, here are some ice creams that satisfy both needs. READ MORE >>
Talented illustrator James Chapman (of Tumblr's Pictures by James Chapman) created this fantastic guide to drinking around the world. His favorite discovery was 'goku goku' in Japanese. "It's so different from sounds I'd normally associate with drinking, but somehow I can relate to it," he says. "Also the tea she is drinking looks particularly delicious." See the full size on F&W's Tumblr.