Miscellaneous

Two Links of Food-Related Nonsense

By jeremyblachman

Headline on New York Times article: "A Newcomer To Food Television Tries for a Little Grit." 

?The feel and style we?re going for is a little grittier, a little edgier, a little hipper," said Bruce Seidel, the senior vice president for programming and production for the Cooking Channel.

It seems like "grit" is precisely the wrong word to use when talking about food.  I don't want my food to be grittier, at all.  I don't want any grit in the food whatsoever.

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Oops.  A BBC article about a typo in a cookbook.

Cook-book misprint costs Australian publishers dear

*An Australian publisher has had to pulp and reprint a cookbook after one recipe listed "salt and freshly ground black people" instead of black pepper.*

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Also, I guess my post about FreshDirect was stupid, based on the comments.  Sorry.

Full post as published by Jeremy Blachman's Brand New Weblog on April 20, 2010 (boomark / email).