Bon Appetit invited five bloggers to take a test spin with their ridiculously awesome new grilling book.
Read more: GRILL-ROASTED CHICKEN » The Year In Food
If Bon Appetit would like to invite five librarians to take a test spin as well, call me.
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Best reference question of the week:
Sally was greeted by two women this afternoon who brought her a fruit and wanted to know what it was called. (See above. They only brought one, though.) She did not know, but did some quick searching and found it, amazingly!
Here is the answer: it is a jiló, and grows much like eggplant, according to WorldCrops. It is native to Africa; slaves took it with them to Brazil, and both cultures now have several ways to cook it. If you have some and would like to cook it, this Food52 Q&A will help you out.
We look forward to more patrons bringing vegetable and fruit conundrums to us.
Appy Hour: Fooducate
I am so over calorie counter apps. It seems they never have the item I’m looking for or I need to scroll through a billion product names. Plus if you cook it can take twenty minutes to just key in all the ingredients. Food is supposed to be fun! But this app is a must have for any grocery shopper. It scans the product barcode (it boasts the largest database of UPCs!) and then grades the food. If a food has a low grade, it will suggest healthier alternatives. It’s easy to add comments and read comments other fooducate users have left. So it’s kind of like grocery shopping with a nutritionist! Best of all, this is not a dieting app and it does not use triggering language in its nutritional tips. It just wants you to feel good.
More information can be found here.
Every Thursday afternoon, we’ll be featuring an app handpicked by our staff.
And voila! Peanut noodles from Jenny Rosenstrach’s Dinner: A Love Story. Tonight shall be delicious.
In preparation for Jenny Rosenstrach’s visit, I’m cooking her “porcupine meatballs” from Dinner: A Love Story. The recipe calls for uncooked rice to be added to the meatball mixture, hence the name “porcupine.” Let’s hope my skills hold up for our patrons tomorrow.