So Good » Books http://www.sogoodblog.com An absurd look at the world of food Sat, 20 Mar 2010 16:51:10 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 So Good Blog/News Round-Up 3/17/08 http://www.sogoodblog.com/2008/03/17/so-good-blognews-round-up-31708/ http://www.sogoodblog.com/2008/03/17/so-good-blognews-round-up-31708/#comments Mon, 17 Mar 2008 14:31:28 +0000 Eick http://www.sogoodblog.com/2008/03/17/so-good-blognews-round-up-31708/
  • Slate links to my post on Cheetos Orange Underground and says the ads are “delightfully creepy.”
  • Joe Prah rants on why Chick-fil-A is way better than Burger King.
  • Playboy picks America’s ten best burgers.
  • The Top 5 hotel restaurants in the world.
  • Maple Bacon Lollipops.
  • Bostonist addresses the increasing popularity of sliders.
  • The Leftover Queen has released an e-book.
  • The Spice Cafe makes an “Orange Patty Burger.”
  • Cheddar & Beer soup.
  • Country Pate with Pecans & Cranberries.
    • ]]>     http://www.sogoodblog.com/2008/03/17/so-good-blognews-round-up-31708/feed/ 3     So Good Blog/News Round-Up 3/7/08 http://www.sogoodblog.com/2008/03/07/so-good-blognews-round-up-3708/ http://www.sogoodblog.com/2008/03/07/so-good-blognews-round-up-3708/#comments Fri, 07 Mar 2008 17:39:43 +0000 Eick http://www.sogoodblog.com/2008/03/07/so-good-blognews-round-up-3708/
  • Minnesota bars are treating all customers as “performers” in order to get around the new smoking ban.
  • Porn star Sarah Katherine Lewis has written a book called Sex and Bacon.
  • The Impulsive Buy reviews new Snapple antioxidant water.
  • Corn Flakes turn 111 today.
  • A look at the favorite foods of American Presidents from the past.
  • Vote Fraud at the Burger Bash?
  • Quizno’s announces their new Prime Rib Ranchero.
  • Cajun fish with Pinneapple salsa.
  • The Kitchen Sink makes a Cuke Salad.
  • Bitten has a recipe for Seared Steak.
  • Companion to Chocolate Soup makes a Peanut Butter & Apple sandwich.
    • ]]>     http://www.sogoodblog.com/2008/03/07/so-good-blognews-round-up-3708/feed/ 0     The Great American Cooking Project http://www.sogoodblog.com/2008/03/06/the-great-american-cooking-project/ http://www.sogoodblog.com/2008/03/06/the-great-american-cooking-project/#comments Thu, 06 Mar 2008 22:38:31 +0000 Eick http://www.sogoodblog.com/2008/03/06/the-great-american-cooking-project/ Hello loyal readers. Your usually unflappable and cool as a cucumber So Good writer/creator (that’s me) seems to have developed an unusually enormous crush. In addition to being drop-dead beautiful, she also writes a really cool blog called The Great American Cooking Project.

    great-american-cooking-project.png

    So what is it? Well she calls it:

    A time-traveling year in the American kitchen. It’s a quest for our edible beginnings and our drinkable histories. It’s a tour of food that fuels, comforts, seduces, and impresses – and then goes the way of the sparkling gelatin salad.

    The goal? Over the course of a year, make all the recipes in the book American Food Writing: An Anthology with Classic Recipes, by Molly O’Neill. It’s a great blog, I hope you all take the time to check it out!

    ]]>     http://www.sogoodblog.com/2008/03/06/the-great-american-cooking-project/feed/ 1     How to Eat Like a Hot Chick http://www.sogoodblog.com/2008/01/10/how-to-eat-like-a-hot-chick/ http://www.sogoodblog.com/2008/01/10/how-to-eat-like-a-hot-chick/#comments Thu, 10 Jan 2008 20:49:36 +0000 Eick http://www.sogoodblog.com/2008/01/10/how-to-eat-like-a-hot-chick/

    cover.jpg

    The authors of this new book were just on the Today Show on Tuesday. The premise seems to be just eat a tiny bit of what you like, and lots of spinach.

    ‘How to Eat Like a Hot Chick’
    ‘How to Eat Like a Hot Chick’

    Hat tip to Jezebel.

    ]]>     http://www.sogoodblog.com/2008/01/10/how-to-eat-like-a-hot-chick/feed/ 1     The Legend of Tabasco http://www.sogoodblog.com/2007/10/10/the-legend-of-tabasco/ http://www.sogoodblog.com/2007/10/10/the-legend-of-tabasco/#comments Wed, 10 Oct 2007 16:52:04 +0000 Eick http://www.sogoodblog.com/2007/10/10/the-legend-of-tabasco/ Today, Mark Robichaux of the Wall Street Journal examines a new book, titled McIlhenny’s Gold: How a Louisiana Family Built The Tabasco Empire and it looks like an interesting read. For those of you unfamiliar with the history of Tabasco, Robichaux explains:

    “Edmund McIlhenny began bottling and selling E. McIlhenny Tabasco Pepper Sauce in the late 1860s. Some of the first bottles he sold were bought by Union soldiers still billeted in the South and enamored of the sauce that lent a dash of spice to bland Army rations.”

    tabasco.jpg

    While I can see how Tabasco could tremendously improve the flavor of MRE’s in the 1860’s, I’m only a lukewarm fan of Tabasco, despite being a hot sauce fanatic. However, Robichaux’s article makes an interesting and valid point about why Tabasco sauce has prospered:

    “The primary reason that Tabasco has dominated the hot-sauce category is the consistency of its flavor and spiciness. When I talked with Louisiana’s celebrated chef Paul Prudhomme for an article I wrote about McIlhenny Co. in this newspaper several years ago, he told me that other sauces could be unpredictably too hot–or too tart or too salty. ‘I may use 10 drops of Tabasco, but I can trust that 10 drops,’ Mr. Prudhomme said.”

    This is logic I cannot argue with, as I have found Tabasco to be incredibly consistent, always tasting the same from batch to batch, which cannot be said about a lot of hot sauces. Robichaux goes on to note the sauce is still made the same way it was in the 1800’s:

    “Though the company now offers several flavors of Tabasco, including a Sweet & Spicy variety, not much has changed about making the classic sauce over the past 138 years: hand-picked peppers a particular shade of red, mixed with salt and vinegar, and aged three years in wooden barrels that formerly held Jack Daniels whiskey.”

    Yum.

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