News-Record.com

A delightful and mouth-watering essay about the origins of roast pig by Charles Lamb.

From a press release:

"Visit your local Krispy Kreme shop on July 13 to make your birthday the sweetest day of the year ... . This offer is valid only on Friday, July 13, 2007 and at participating locations. Customers must show valid identification to receive one free dozen Original Glazed doughnuts."

And if you need a recipe to go with that, check out this artery-clogging beauty I saw on Paula Deen: Krispy Kreme Bread Pudding with Butter Rum Sauce

I have yet to decide how I feel about molecular gastronomy, a strange sort of culinary trend involving chemicals and processes usually found in a science lab. It's certainly neat, but I'm not sold on the taste of it -- how good can foam really taste? (Declaration: I have never actually tasted anything from this cuisine.)

Now it seems that it's invading the home kitchen. That seems downright silly. It's one thing in restaurants, but to now I'll have to create scientific experiments in my own kitchen in order to really wow the guests? Sorry, I'm just not joining the bandwagon on this one.

Sicilian chef Filippo La Mantia has sworn off using garlic in his trendy restaurant in downtown Rome.

"I will never use garlic!" declares the Sicilian chef as he demonstrates how to make a flavorful pasta dish -- octopus linguine with orange juice and almond pesto -- without the ingredient he hates.

It sounds like he feels like it is a common ingredient that overwhelms with its strong taste.

Luckily, not everyone feels that way.

"Garlic is the king of the kitchen," says Antonello Colonna, another prominent Italian chef. "To eliminate it is like eliminating violins from an orchestra."

I don't get it. To me, even if it has common origins, it's one of my favorite flavorings. I use it in tons of dishes, Italian and otherwise, and I have yet to find something it doesn't go well with or improve. I seriously hope this campaign doesn't catch on.

The News & Observer has some great Harry Potter recipes that I might have to give a whirl. How excited am I about Harry Potter coming out on Friday??? And no, I'm not spoiled by anything, so please don't change that! :)

... just moving on. I've had a lot of fun blogging about food and the kitchen with you guys, but it's time for something a little bit different. I'll be joining intrepid reporter Joe Killian over at Culture Shock, blogging about one of my other favorite subjects, pop culture. You'll still be able to read past posts and recipes here, never fear -- it won't completely disappear. I'll see you guys over there!