In which we highlight the past week in food, either at home or abroad.
- “The surroundings are luxurious, but the avant-garde cooking of Michael Voltaggio, who uses his tank of liquid nitrogen with the abandon that a bachelor uses his toaster oven, is anything but sedate: white asparagus lacquered black with squid ink; baby vegetables as perfectly aligned as a linear accelerator; powders and liquids galore.” Ask Mr. Gold: Celebrate Your 50th With Michael Voltaggio, While You Still Can.
- “Just because the pig grew up happy doesn't mean it's healthy to eat all of it or even a lot of it.” Fast Food Using Slow Food?: Talking With Chipotles' Steve Ells.
- “Need to know exactly how break down a potato into a brunoise cut? A carrot into a batonnet? Use your hands.” Chef Tattoos: The Utilitarian Version.
- “Did watching Julie & Julia make you want to kill yourself? Or someone else?” Top 10 Killer (Literally) Food Films.
- “While the glasses aren't yet available for sale stateside, they're the wine equivalent of a jello cup, a yogurt container and even a can of Pringles.” For the Wine-O On The Go: Single-Serve Wine Glasses.
- “The pages — the few that there are — are essentially thin pieces of cardboard covered in a glossy finish. In industry-speak, this is known as a board book. Yes, just like the ones you usually find in the toddler section.” Cookbook Review: BBQ 25 By Adam Perry Lang + A 4th of July Hot Dog Trick.
- “Gladstone's threw a party last night in honor of these new changes, and coincidentally set an unofficial Los Angeles record for Most Tanned Men Over 40 Showing Off Their Upper Chests In Dress Shirts.” Gladstone's: Revamped, Remodeled, and Better Than Before (If Only By Default).
- “As Americans, it has been our tradition that on Fourth of July weekends we honor the ratification of our Declaration of Independence by firing up the grill to prepare foods named after German cities.” Grilling for the Fourth: Italian Sausages.
- “If you don't enjoy eating food, don't be a chef. You have to enjoy it. If you don't like to listen to good music, don't be a musician.” Q & A With Hideo Yamashiro, Part 2: The Importance of Cheese, Making People Happy + Why All It Takes is One Dish.