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All We Can Eat
Posted at 12:15 PM ET, 05/12/2011

Lunch Room Chatter: Glue that finger wound!

The latest in food news, ideas and philosophy, just in time for your lunch break.

* Spike Mendelsohn controversy: Some folks want to gut this “big fish.” (DCist) (Don Rockwell)

* Attention restaurant managers: Food poisoning allegations can be fixed for the low, low price of 50 bucks a pop. (Chow)

* Hey kids, Big Brother is watching you eat in San Antonio. (HuffPo)

* Cocktails gone wild! (NY Post)

* Options for cooks with finger wounds: duct tape, glue or cauterize on a hot skillet. (Eatocracy)

* “The ubiquitous Chinese restaurants abroad offer, in Anson’s words, something like ‘Tex-Mex’ dishes, food that is low in both cost and quality, so that one of the goals of the agreement is to promote creativity, quality ingredients and the development of an avant-garde such as the movement led in Spain these days by chef Ferran Adria.” (Latin American Herald Tribune)

* They’re praising the Lord and shedding real tears in Texas for this burger. (Dallas Morning News)

* Do you think the winner of this $5,000 bowl of pho will drown it in Sriracha? (LA Weekly)

* A bracket challenge that few can vote on with any honesty: Who’s the most innovative chef? (Chow)

* Cafeteria food that doesn’t come from the freezer. (NY Times)

By  |  12:15 PM ET, 05/12/2011

Categories:  Chefs, Media, Spirits | Tags:  Lunch Room Chatter, Tim Carman

 
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