food: November 2007 Archives

A nice article on the beauty and deliciousness of a well made biscuit de chocolat coulant: that finicky, all pervasive, but rarely executed correctly "molten chocolate cake" on restaurants' menus.

Yet, when actually molten, I know of no other dessert as capable of making most adults as gleeful as children...there's something about that self-saucing pudding-ness that's immensely satisfying.

(Thanks, Clarke.)

Update: added the link. Forgot it the first time around. Doh.

Food company Podravka hired agency Bruketa & Zinić to come up with a striking way to release their annual report: called "Well Done" it must be baked to be read.

Are you a wine-sipping hippie? (like me?)

Perhaps you'd be interested in the carbon foot print of your wine, as researched by Dr. Vino. The really interesting part is the wine-carbon line that runs down the US:

There’s a “green line” that runs down the middle of Ohio. For points to the West of that line, it is more carbon efficient to consume wine trucked from California. To the East of that line, it’s more efficient to consume the same sized bottle of wine from Bordeaux, which has had benefited from the efficiencies of container shipping, followed by a shorter truck trip. In the event that a carbon tax were ever imposed, it would thus have a decidedly un-nationalistic impact.

I'm going to have to add a few bottles of Bordeaux wines next time I'm out shopping.