You can't replace the feeling of lounging on the couch with a scrunched-up newspaper. But with the web, at least you don't need to worry about getting ink on your hands and bagel. Here's a roundup of some food-related stories from our country's newspapers this week. Lucky for us, it's mostly free. For now. Macchiato optional.
From the Los Angeles Times, Hitachiya in Torrance, owned by Hirota Masazumi, is the place to buy specialized Japanese cookware; Santa Monica food blogger Erika Kerekes opens her home to the food blogging community with a multicourse meal starring truffles, or “Trufflepalooza”; and Jonathan Gold reviews Next Door by Josie.
The New York Times provides a glimpse into new Brooklyn restaurant Reynard; cold-weather crops bring a resurgence of Nordic cuisine to the Twin Cities; and why Lambrusco should be appreciated as a warm-weather wine.
At the Wall Street Journal, ash is no longer a byproduct of cooking but instead a coating for dishes and a popular flavor in high-end food; professor Padu Krishnan suggests substituting “dried distillers' grain” for flour to help combat adult obesity; and the Julius Orange cocktail is the new Pina Colada.
At the Washington Post, what makes juicing so much better than smoothies and blenders, plus a graphic explaining the history of juicing; an ode to oysters; and Owen Thompson's recipe for a peach brandy Philadelphia fish house punch cocktail.
From the Chicago Tribune, coffee ice cream and espresso beans make a coffee milkshake; 10 flavorful, quality wines recommended by experts; and a recipe for red potato salad with smoked olive oil and citrus ponzu.
At the New York Daily News, the 10 best food cities in the world, starting with Bangkok, Thailand, Singapore and Penang, Malaysia; a double bacon corn dog at the Iowa State Fair; and the Korean Kimchi Taco Truck turns into Kimchi Grill restaurant.
From the Boston Globe, a strawberry basil sangria pop and a passion fruit mango gin and tonic pop are just a few on this list of adult popsicles; and the breakdown of what's inside West Bridge's egg in a jar dish.
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