Food news antipasto

February 18, 2024 by
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Since the 1960s, Pop-Tarts have been a favorite kids’ breakfast treat. The creator of the popular toaster pastry, William ‘Bill’ Post, died this week at age 96. Post once said that to create the iconic treat he had to “break every rule” and also offered advice for aspiring creators: “Just try anything. There is no idea that’s too crazy…If somebody tells you you can’t do it. Show them you can.”

In another bit of sad news, influential chef David Bouley, who helped shape the world of fine dining in NYC, passed away this week at age 70. Daniel Boulud praised Bouley in an Instagram post, saying “He was a genius and we are so lucky to have him as part of the New York legacy of chefs.” Some of today’s most respected chefs learned in one of Bouley’s restaurants, including Dan Barber, Eric Ripert, Anita Lo, and Christina Tosi.

Cosmopolitan from scratch from Food52

When the cocktail renaissance began just after the turn of the century, the Cosmopolitan – the “it” drink of the 1990s – was not a part of it. The Cosmo was thought of as an unserious drink by cocktail aficionados, and few people (besides Ina Garten, and who would dare question her) would admit to liking it. Fast forward twenty years, and it seems that the Cosmo is back, baby, with a new generation of bartenders putting their own spin on this 90s relic.

It seems like every other recipe on the internet proclaims it is the “best” version of its respective dish. Trying to see which is actually the best is a daunting challenge, but one that blogger Erika Kwee wholly embraces. For years, she has done a ‘bake-off’ between competing recipes for brownies, cookies, cakes, and other baked goods, crowning a definitive winner for the title. Utilizing an Excel spreadsheet to keep herself organized, she bakes, photographs, and distributes the goodies to people who provide feedback on each item. Kwee analyzes the feedback to rank the various recipes.

Community-focused company Cornersmith, based in Sydney, Australia, recently announced that it was closing its Annandale cafe, its last remaining outpost. In a statement on the Cornersmith website, co-owners Alex Elliot-Howery and James Grant said, “The COVID years took the wind out of our sails and now the reality is that the hospitality industry, like our food system is a bit broken. It seems impossible to do the right thing environmentally, keep customers happy and stay independent and afloat financially.” Cornersmith fans will be happy to know that Alex will continue to teach cooking classes, and they can turn to the four Cornersmith cookbooks for continued inspiration.

When the cooking is over and it’s time to do the dishes, do you prefer a one-bowl or a double-bowl sink? The Kitchn’s Shifrah Combiths recently posted about why she thinks a single-bowl sink is the best way to go, citing its versatility and ability to accommodate even the largest roasting pan for a good soak. I switched from a double bowl to a single a few years back and I have never regretted it. My theory is that you can always throw a plastic washing tub into it, effectively make it a two-bowl model if desired. I love being able to put a half-sheet pan into it with room to spare.

Category: Antipasto
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5 Comments

  • ellabee  on  February 18, 2024

    Agree with all the points in favor of a big single sink. When we replaced a 1963 double sink with one about a decade ago, it was like gaining a huge new workspace. (Part of the magic is a grid that protects the sink surface and gives you a level work surface.)

  • Fyretigger  on  February 18, 2024

    My gang was part of the original Cosmo craze back in the day. We were all engineers and found the classic recipe was made for engineers, it’s all powers of 2: 2 parts vodka, 1 part orange liquor, 1/2 part cranberry juice, 1/4 part lime juice. While the bar well version of the drink might be underwhelming, try making it with Grey Goose L’Orange and Grand Marnier!

    I screwed up when I redid my counters and did not switch to a single-basin sink. It’s an under-mount, so I’m tempted to see if anyone can remedy that, though I’m not hopeful. I have however found a good use for the 2nd basin. During food prep, when I need to peel, trim, etc. veggies, I place one of those thin plastic cutting boards in the bottom and all the veggie debris goes on top. When I’m done, transfer to the composting bin is quick and easy.

  • Rinshin  on  February 19, 2024

    I still like my stainless double sink. One side with disposal. If we have a big pan that needs soaking (hardly ever now), I rinse, fill with soapy hot water and let it sit on the counter. I have a dishwasher but never use it unless I have more than 4 people over for dinner. I store miscellaneous aluminum and plastic bowls in there.

  • hillsboroks  on  February 19, 2024

    When we remodeled a couple of years ago the contractor talked me into a composite sink. It’s a double sink but each side is bigger and deeper than the old iron ceramic sinks I’ve had so I can easily wash a half sheet pan in one of the sinks. But the other part I love is that it is quiet unlike stainless sinks and it keeps my hot soapy water hot about twice as long as either stainless or ceramic sinks probably because its not conducting the heat away.

  • KarenGlad  on  February 20, 2024

    I don’t put everything in the dishwasher so the other basin is where those dishes dry…among other uses like rinsing veg etc. I have a single basin at our summer cottage (where I’m more often cooking larger quantities hence bigger pots and pans) and can’t wait for the day when I can change it out. My home sink is a farmhouse style but has double basins that are extra deep and wide enough to accommodate a sheet pan. And it’s not that much bigger overall than a single basin farmhouse style sink. I love it.

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