fatbastardeats.com

A lot happening this week. Food prices, genetic engineering, and snails :/ So lets dive right into the weekly links:

• As I mentioned earlier, the rise in food prices is complex and being used by certain individuals to advance their particular agenda. They have a great Rising Food Price resource over at What To Eat.
• On the flip side the NYTs has an article listing the advantages of the rise in food prices. It’s good to see someone acknowledging the truth of economics, nothing is bad or good as much as it is different. Unless it costs me more then it’s bad.
• Delicious Days contemplates what is the appropriate number of snails in your lettuce. I vote 0.
• Serious Eats has a nice little article on The Queen of Porchetta. I included it just for this pic.
• Heinz is engineering a sweeter tomato to save money on sugar and high fructose corn syrup. And The Onion has a brilliant counter point.
• For those of you who have never been so fortunate, duck fat is the true food of the gods. If you ever thought about how to bring a vegetarian over to the side of light, you considered how to use it. Serious Eats has a neat little article on where you can find french fries made with duck fat. God Bless them.
• Not Eating Out in NY(is it just me, or does that sound dirty?) has a great primer on mixed drinks at home. I’m a big supporter of teaching the lost art of the cocktail to a new generation of appletini drinking limpwrists who wouldn’t know Gin if it bit them on the ass.
• This half banana holder is supposed to save your banana from turning brown. You know what else works? Some saran wrap and a rubber band. Why do people buy this crap?
• This is a great recipe for ranch dressing, something I’ve been thinking about making for myself for a long time. I don’t know about using the cream whipper dispenser to make it frothy, but still.
• Here’s a tip on how to reuse onions to get..more onions. Weird. From the Tip Nut.
• And finally from an unlikely source, Lifehacker, comes a little video on how to cut a mango. If you’ve never done it before this will save you hours.

photo credit: dier madrid

So that’s this week in food. Lots of good stuff out there, if you see anything I should be putting up drop me a line.