Wednesdays are always a little slow getting off the ground. You know, when you're half way through the week but still have another 2 days to go. I usually get to work, drink my coffee without really noticing it. It's pretty typical for a Wednesday.
Until around 9:30 or so. That's when I remember: it's Wednesday! Wednesdays are the day that both the Washington Post and the New York Times release their new food articles. The WaPo also has food chats on Wednesday; one with their food critic and one with the food gurus. I first got hooked on the food critic's chat and it didn't take long for me to learn all the most popular restaurants in DC (and a few in MD & VA). But after a while, you know what restaurants he's going to recommend and where the trouble spots are. That's when I discovered the Free Range on Food chat. Kitchen question? Yeah, this is the place to ask it.
Best Mexican cookbooks? Yep.
Using papaya skin as a meat tenderizer? Never knew, did you?
Where to find kaffir lime leaves? (But only in the DC area)
Adapting recipes? They've got ideas.
Between food editors, cocktail concocters, and guest hosts, I have yet to see a question they can't answer.
Take a look. It might help brighten up your Wednesday.
2 comments:
The papaya skin is high in bromelain which is an enzyme. helpful for tenderizing meat as it starts to break it down. :-)
Also great as a digestive aid for people and when coupled with Quercetin works as anti-inflammatory agent. Totally safe and it works.
(don't you miss me and my geeky ways???) ;-)
I did know about it as a digestive aid. And yes, I very much miss you & your geeky ways! :)
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