Wednesday, June 30, 2010
Okay, two things.
One, Cooking Issues (written by two tech-savvy Culinary Institute of America instructors) is pretty fascinating.
Two, Dave's post on manna is super fascinating. Although pretty expensive, there are still many varieties of manna found/produced in the Middle East. Who knew? Not me. The info in the post is re-tooled from his NY Times article, "Ancient Manna on Modern Menus."
P.S. I almost titled this post "What a manna; what a manna; what a mighty good manna. What mighty mighty good manna." But I didn't. I didn't do that.