Death Watch 2
Speaking of periodicals, I was planning to stop subscribing to Art of Eating, because it's not cheap and I've been disappointed with the ever-increasing Ed-edited content, as opposed to the Ed-authored. But the latest issue, entirely Ed-free, is excellent. My only objection is to Derrick's article on Mosel reislings: if consumer ignorance of these wines "keeps the price low for those of us who do enjoy them," why change anything? For God's sake, don't alert the unwashed. Though I suppose the latter are poorly represented in the AoE demographic.
Even as my own obsessivenes about food wanes, this issue has forced me to admit that I still want to read quality writing on the subject. I just wish I didn't have to pay for it.
Hey, the USDA has finally admitted that poultry needs only be cooked to 165F. I wonder when they'll get around to pork. Still, I shudder to think of Sysco turning down the heat on their immersion baths. I don't care what the government says, God wants you to cook the fuck out of some things, like Tyson chicken.
And brisket. Now, that is what I call country, and you would too if you drove there. [That photo's from a few years ago, as I managed not to call attention to myself with flash photography on this last trip]. I would happily keel over from coronary arrest if it were caused by eating this every day. Luckily, I'm on a more biennial schedule.
Ok, see you next month.