Well, we can now add "local" to the list:

http://www.tampabay.com/projects/2016/f ... staurants/

This is Tampa, but I'd be shocked if this wasn't true nationwide.

For the record, I've never cared much about 'local' or 'non-GMO'. I'm completely in favor of GMOs.

I only read the first installment in the series, but that's some bad-ass journalism. Hats off to whoever gave this reporter the time and space to tell this story.

My biggest pet peeves are "Dulce De Leche" being used in place of caramel, and fake white chocolate. Considering these are my two favorite things in the world it's quiet infuriating.

Luckyguy wrote:I only read the first installment in the series, but that's some bad-ass journalism. Hats off to whoever gave this reporter the time and space to tell this story.

Exceptionally well-written, too.

Here's a lie that's been annoying me lately: last-minute "seasoning." I see this a lot on cooking shows. I'm watching one right now, a show I like a lot, but I'm dismayed to see a whole duck "seasoned" with a light sprinkling of salt and pepper on the skin right before roasting --- as if any of that salt and pepper is going to penetrate the thick skin and fat and have any effect on the flavor of the duck meat. Unless you like eating, say, duck or chicken skin (which, I admit, I do) what's the point of aggressively seasoning the skin?

Same applies to applying salt and maybe other seasonings to something seconds before you turn it seasoned-side down on a hot pan or grill. That salt and other seasonings couldn't have had any time to have any effect on the taste of the meat; it's just going to fall off or float off in the oil in the pan.

All these expert chefs on TV, why don't they bother to explain a bit more about brining or seasoning well in advance (aka dry brining) or seasoning food right after cooking?

If you have noticed the guacamole at a taco spot looking and tasting a little more watery than your standard runny, but still rich taqueria guacamole, it’s because it probably never had any avocado in it, to begin with.

Fake Guac

Hewn: "Hand Forged Artisan Bread" Hand made? I believe so. Artisan? I would say yes. Delicious? Certainly. Forged? Not unless you break your teeth on it. I've seen a forge. Bread is not forged.

bw77 wrote:Hewn: "Hand Forged Artisan Bread" Hand made? I believe so. Artisan? I would say yes. Delicious? Certainly. Forged? Not unless you break your teeth on it. I've seen a forge. Bread is not forged.

I'm pretty sure I had a loaf of that recently. Made for a good doorstop.

bw77 wrote:Hewn: "Hand Forged Artisan Bread" Hand made? I believe so. Artisan? I would say yes. Delicious? Certainly. Forged? Not unless you break your teeth on it. I've seen a forge. Bread is not forged.

It’s closer than you think. Forging requires heat then beating or hammering. Punching down the dough can be viewed as an analogue to beating but the heat comes after.

Still too hipster by half.