I'm not much of a sardine fan and would probably use year-old tins in some sort of sick bet involving the phrase "How much money would it take for you to eat this?" So you can imagine my surprise when I read that long-forgotten anchovies are actually the best type to use when making an authentic Caesar Salad.
But that's not all. Diane Welker's article about food news you might have missed is full of fun info and I'm instantly a fan of any food writer who admits to pouring herself a second martini while reading reports about carcinogens in our potato chips. Cheers!
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