Here are some non-recipe items that caught our attention in November's assortment of food magazines.
GourmetIn the (sniff) final issue of Gourmet, John Willoughby has a short but surprising item.
The Gourmet test kitchen bought eight random tablespoon measurements from a variety of stores, and then weighed the amount of salt each one held.
The results were surprising, with the variance between the largest and smallest at 33 percent -- 33 percent! As Willoughby points out, this might not make much of a difference in a lot of cooking, but in more precise recipes, like baking, it could make a huge difference in the final result.
Now we need a scale to see how much our tablespoons hold!
Food & Wine
We loved this profile of Athens, Georgia-based supper club The FourCoursemen. The club was started by two friends who just liked to try new recipes. Over the course of three years, it has blossomed into a full-blown affair, with elaborate dinners for twenty-four guests. Invitations are in high-demand. Their food is beautiful and we want to come to dinner. Seriously.
Martha Stewart Living
We've been hearing about The Lee Brothers' new cookbook, Simple Fresh Southern, all over the place, but it was in Martha Stewart Living that we first saw it featured.
We haven't yet gotten our hands on a copy, but we're looking forward to checking it out this winter.
If you've already picked it up, let us know what you think!
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