Food news antipasto

One of our Members, Kerry Faber (Kfaber on EYB), was interviewed recently about her cookbook collection of over 530 books. Kerry works as a recipe tester for media outlets and recipe developers and has a Substack called Dish Lister, which came from requests she received from friends and family for go-to recipes. In her New Jersey home, Kerry adopted a color-based method of cookbook organization. She says that she wanted to display her cookbooks prominently when she moved to her new house, and the idea for arranging them by color came from her “super-organized” sister-in-law, who suggested treating them as a work of art and displaying them by color. The bookshelves do look gorgeous.

A few weeks ago we wrote about how a startup was making butter using no animal ingredients whatsoever, and that products made using this butter (named Savor) would be available at select locations on the West Coast. Member anya_sf was able to snag one of the items, a mini croissant at Jane the Bakery in San Francisco, pictured above. She wrote that the “Savor croissant was actually good when sampled on its own. But it was not as good as the real thing. However, some of the difference could be due to size and flour (a “local” flour is used – not sure which).” Thanks for the report, Anya!

Delish has a video of Prue Leith discussing a variety of subjects including breakfast, which she says that Americans do better than the Brits. (Last year she said that Americans put too much sugar in their desserts which some people took as a diss, but this American agrees with Prue.) She also says that she doesn’t approve of snacking – but I guess when you are eating baked goods as part of your job you probably don’t feel peckish very often.

Have you been eating chocolate digestive’s wrong? That’s the consensus at The Guardian, which posted an article about the right way to eat a McVitie’s chocolate digestive. Most people have the chocolate side up when nibbling on them, but Anthony Coulson, general manager of the McVitie’s factory, says that is not correct. “One of the very first things I learned when I got to join McVitie’s was chocolate side down to eat the digestive,” he told the BBC. He said the reason to do it this way is so your tongue gets the chocolate hit straight away. “It starts to melt, starts to get the flavour and away you go. It makes sense, right?”

The Sydney Morning Herald’s Good Food would like to dispel a dozen food myths, such as thinking it isn’t safe to eat pork when it’s pink, or that Thai food can’t be successfully paired with wine. The article also tackles the myth that seafood should never be served with cheese.

In case you missed yesterday’s post: TikTok craze leads to worldwide pistachio shortage.