Chris Lee Would Kill for a Kappou Gomi Restaurant in Arizona, Stuffed Pumpkin Recipe, Alka-Seltzer's Importance in Wine Production, and Junk Food Betty Reviews Canadian Candy
A round-up of tasty morsels from Valley food blogs.
Unagi sunomono, complete with square sheet of gelee.
We love it when we hear people get so completely excited about something -- especially food. The enthusiasm alone will motive us to try anything. If Valley food lover Chris Lee's meal at San Francisco's Kappou Gomi was as amazing as he describes -- lucky him! We hope he's not embarrassed about drinking the leftover dressing once the plate was mostly clean -- we've all done that, at one time or another. (Well, most if not all.) Definitely sounds like the place to stop next time we're in the Bay Area.
While we might not quite be ready for pumpkin season, it's still a good idea to tuck away some great recipes for when we are. Which will be in the next week or so (that's when many of the Arizona pumpkins will be ripe). This Stuffed Pumpkin is a winner. It was posted by Anna Consie on the Eating Local in Phx blog. Sounds clever and divine.
Have you heard this already? Thanks to a Cornell study, Alka-Seltzer is now being used as a cheap method to keep fungal diseases away and mitigate rotten egg aromas in wine production. Dave Johnson over at Sumo Sommelier has a whole post on it. Who knew?
Finally, that nice photo of the throwback taco flavor Doritos was taken by Mesa resident Kelley Storm of Junk Food Betty. She shares lots of news about major food manufacturers/restaurants -- like this post on Canadian candy.
Kelley Storm - JunkFoodBetty.com
Hey metro Phoenix eaters, if you have a food blog or know of one we've missed, leave word in the comments section.
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