dangerousmeta!, the original new mexican miscellany, offering eclectic linkage since 1999.

Traditional Aceto Balsamico of Monticello: Barrel-Aged Balsamic.

A client just mentioned this to me. The conditions in Monticello, NM are apparently even better for the creation of fine balsamic vinegar than those in Modena, Italy. If you’re in the Truth or Consequences area, it would be worth the side trip!

05/23/14 • 08:43 AM • FoodHistorySanta Fe Local • (0) Comments • (0) Trackbacks

The Atlantic: Breakfast Cereals to Get More Expensive, Thanks to Climate Change.

Seriously, you want me to panic over Frosted Flakes?  The ‘staff of life’, bread, is more important on a worldwide basis, and just as under threat.

05/20/14 • 04:07 PM • EnvironmentalFoodHome & LivingNature • (0) Comments • (0) Trackbacks

Messy Nessy Chic: The Great Parisian Waiters Race.

For anyone who’s ever had a Parisian waiter turn their noses up at you, it’s time to watch them sweat …

05/20/14 • 12:04 PM • FoodHistoryMotion GraphicsTravel • (0) Comments • (0) Trackbacks

SciAm: Coffee Rust Battle Intensifies.

The current coffee rust outbreak is the worst in Latin America’s history. It is estimated that production will fall by as much as 15-40 percent in the coming years.”  Hmmm. Should we stockpile? Discuss.

05/19/14 • 09:07 AM • EconomicsFoodHome & LivingPoliticsScience • (0) Comments • (0) Trackbacks

Guardian.UK: Rate of US honeybee deaths ‘too high for long-term survival’.

Honeybees are dying off at too high a rate to guarantee their long-term survival, even though fewer were lost last winter, a US government report said on Thursday.”  Based on the recent research - stop using neonicotinoids - immediately.

Later: Amazes me. Many supposedly non-thintelligent sources are titling their posts on this with the second part (‘fewer were lost’) as “good news”, and bloggers I admire are relinking them without a second’s consideration. Postmodern? Post-truth. This is not good news - this is a warning. “The ship’s not sinking as fast as it was previously.” Optimism at the cost of survival?

05/15/14 • 10:24 AM • FoodHealthNaturePoliticsScience • (1) Comments • (0) Trackbacks

RealClearScience: Are You Really Gluten-Intolerant? Maybe Not.

My wife’s gone low FODMAP. Perhaps I should, too.

05/14/14 • 10:52 AM • FoodHealthScience • (4) Comments • (0) Trackbacks

Italian Ways: Pesto, from Genoa to the world.

Born as a humble sauce – perhaps to give pasta some flavor during periods of abstinence from meat prescribed by the Catholic church – pesto is now a favorite all around the world.

05/13/14 • 08:48 AM • FoodHistoryTravel • (0) Comments • (0) Trackbacks

ArtDaily: One of the oldest Cognacs tops Bonhams Whisky Sale.

The auction’s top lot and front cover catalog highlight, a 1762 vintage Gautier that is one of the oldest authenticated cognac vintages known, experienced spirited bidding amongst an international clientele, eventually selling to an online bidder from Poland for a final price of $59,500.”  I’ve told a story about old cognac before.

05/08/14 • 08:55 AM • ConsumptionFoodHistoryPersonal • (0) Comments • (0) Trackbacks

Vox: Here’s how expensive the lime shortage made your margarita.

If the bar you’re at is offering a margarita (with good tequila) for $8.53 or more, you’re better off making that drink at home.” My italic emphasis.

05/05/14 • 12:24 PM • EconomicsEntertainmentFood • (0) Comments • (0) Trackbacks

EPIC Bar | Protein | Gluten Free | Paleo | Grass Fed Protein Bars.

Just ate a Bison Bacon/Cranberry bar. Can’t taste any cranberry, but sure as heck can taste BACON. Which is always a good thing. Be careful what you pair it with (what you drink). Could have untoward flavor impacts. Not quite as high in protein as I usually like … but none of the chocolate coatings and overload of sugar. Pleasantly surprised, and recommended!

05/05/14 • 11:19 AM • FoodGeneralHealth • (7) Comments • (0) Trackbacks

Smithsonian: The Evolution of American Barbecue.

The first indigenous tribes Christopher Columbus encountered on the island he named Hispaniola had developed a unique method for cooking meat over an indirect flame, created using green wood to keep the food (and wood) from burning. Reports indicate that the Spanish referred to this new style of cooking as barbacoa: the original barbecue.

05/05/14 • 08:27 AM • FoodHistoryScience • (0) Comments • (0) Trackbacks

Mother Jones: Why American Apples Just Got Banned in Europe.

So do DPA-treated apples present real health risks? I don’t know—and neither, apparently, do food safety authorities on either side of the Atlantic. Until they learn more, Europe has decided that the public shouldn’t be gobbling up DPA along with their daily fruit.” Interestingly, apples can be stored in a low oxygen environment to prevent scald, replacing DPA entirely. So there’s a workable backup.

05/01/14 • 06:22 PM • FoodHealthScience • (0) Comments • (0) Trackbacks

HiConsumption: The 12 Best Tasting Gluten-Free Beers On The Planet.

GF beers are hard to find here in Santa Fe. Lately the local store has been stocking Omission Pale, and it’s not bad. Very hoppy. Next week, it’ll likely be gone. My dream is to have a decent stout again (Guinness lunches in NYC are very much missed).

05/01/14 • 01:20 PM • ConsumptionFoodHealthPersonal • (0) Comments • (0) Trackbacks

SciAm: Invasive Carp Clobber Catfish in Taste Test.

Asian carp suffers from guilt by association with its bottom-feeding cousin, the common carp, and its muddy-flavored flesh. However Asian carp, including the silver and bighead, feed on microscopic plants and animals suspended in the water. Asian carp’s meat has a cleaner flavor and pearly white flesh.” Unless it’s farm-raised, catfish tends to taste like the mud it frequents.

05/01/14 • 12:40 PM • FoodScience • (0) Comments • (0) Trackbacks

Kickstarter: A Goose That Lays Golden Eggs.

Scrambled in the shell. Clever. How about a larger one that mixes paints?

04/30/14 • 10:00 AM • ConsumptionDesignFood • (0) Comments • (0) Trackbacks

WaPo: ‘Happy Days’ no more: Middle-class families squeezed as expenses soar, wages stall

The Johnsons both work, earning $90,000 between them, not a princely sum but one that places the couple squarely in the middle of household incomes for the Washington region. But for the Johnsons and many other American families, being middle class means living paycheck to paycheck.” Food prices never went down after the last gas shock, and just seem to keep climbing.

04/27/14 • 12:23 PM • EconomicsFoodHome & Living • (0) Comments • (0) Trackbacks

The Airship: Literary Bars & Restaurants IRL.

It’s enough to inspire a literary field trip, after all, what better way is there to get into a book than eating and drinking like its characters?

04/23/14 • 08:29 AM • ArtsBooksFoodHistoryTravel • (0) Comments • (0) Trackbacks

BBC: France’s silent tea revolution.

Ah, grow a pair. Drink PG Tips. I dip mine for at least 50 dunks, then steep for five or six minutes. I like strong tea.

04/19/14 • 07:45 PM • FoodHome & LivingTravel • (3) Comments • (0) Trackbacks

DiscoverMag: Study proves cat bacon just as tasty as pig bacon.

The high cost of swine production has caused producers of processed meat products to seek alternative sources of bulk meat. The objective of this study was to compare the nutritional values and taste acceptance of processed cured bacon produced from readily-available feline sources to that of traditional porcine bacon.” Some are going to hate me for posting that. [It is a joke, people.]

04/01/14 • 02:09 PM • FoodHealthScience • (4) Comments • (0) Trackbacks

Modern Farmer: The Joy of Cooking Invasive Species.

Kudzu, feral pigs, bullfrogs and burdock are just a few of the foods in the invasivore repertoire. These pests are all edible and some are considered delicacies in their native land. Invasivores seek to re-frame these species as an ethical food choice and have a slew of nifty slogans for the cause, like ‘Eating Aliens’ and ‘Eradication by Mastication.’”  Ahem. Deadfood.com, too.  The ‘French Fried Skunk’ recipe’s pretty entertaining (‘skim off scum …’).

03/28/14 • 02:44 PM • EnvironmentalFoodHome & Living • (0) Comments • (0) Trackbacks

Paris Review: Shad Season.

Shad and shad roe used to be a common spring meal up and down the Eastern seaboard. Nowadays, it is the purview of traditionalists and evangelical seasonal eaters. If you are neither, it is still the kind of edible time machine that is worth seeking out when you can.

03/25/14 • 08:11 PM • FoodHistory • (0) Comments • (0) Trackbacks

Discover Magazine: What’s In Your Gut?

“I signed up online, paid $99 and received a kit in the mail with a small tube and two swabs to take my choice of a stool, skin or saliva sample. I logged my diet for a week, entered the data on the project’s website and then mailed off my stool sample. Eight months later, I got my results: A single page of candy-colored graphs compared my guts with those of the average participant. Like all participants’ results, my data, minus identifying information, will be added to an open-source database as part of the Earth Microbiome Project 

03/25/14 • 10:45 AM • FoodHealthScience • (0) Comments • (0) Trackbacks

Paris Review: Ovid’s Ancient Beauty Elixirs.

The rumors are true: it’s Publius Ovidius Naso’s 2,057th birthday. You can score some points with the classicists in your life by mentioning this in casual conversation, especially if you toss in a reference to the Metamorphoses.

03/20/14 • 02:31 PM • ArtsBooksFoodHealthHistory • (0) Comments • (0) Trackbacks

365/2: 077. Morning dinner prep; stew.

365/2: 077.

03/18/14 • 08:11 PM • FoodPersonalPhotographySanta Fe Local • (0) Comments • (0) Trackbacks

EspressoSmith: Whiskey Barrel Coffee.

Oh my. But the price! Xmas. Maybe.

03/14/14 • 01:27 PM • ConsumptionFood • (0) Comments • (0) Trackbacks
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