Had I created a page one of the NYTimes dining section entirely for my own personal pleasure and interest, it would look exactly like today's edition:
Kim Severson on NYC's efforts to reduce salt content in processed foods. It can't be said enough—the salt we season our fresh food with ain't the salt that's the problem. The dangerous salt is laced throughout our processed crap which continues to diminish the pleasure of eating and make our country sick and poor.
Elaine Sciolino on the Bocuse d'Or culinary competition in Lyon. We're rooting for the American team, Tim Hollingsworth, French Laundry sous chef, and his assistant, Adina Guest.
And Damon Darlin's story on a recipe-cum-blog-phenomenon accuarately described in the excellent head: "Take Bacon. Add Sausage. Blog." A raw bacon mat encloses sausage enclosing crisp bacon, seasoned with bbq rub and bbq sauce, rolled and smoke roasted—a recipe posted at bbqaddicts.com that has nearly 400,000 hits with more to come. OK, so never mind that this is a centuries-old Charcuterie technique, using bacon or lard to wrap a pâté (seasoned ground meat, in this case seasoned with garlic and fennel seed bought pre ground from the grocery store--not that I'm criticizing! All hail the pig in its multitudinous forms!), or that this is an American version of a ballotine, the French name for a rolled pâté that's served warm. What I adore about this preparation is it's crass, knuckleheaded, irresistible looniness! This is the true American Charcuterie. I love it. And damn I want a slice right now—that's the real test.
UPDATE: Bocuse d'Or results from the LATimes; Norway, Sweden and France on the podium; Hollingsworth takes sixth place.