Saturday, February 6, 2010

Reprinted columns

Arty Kids

Reprinted by Isthmus Parents

A plague of chocolate frogs: Horror movie and treat pairings for Valentine's Day

Reprinted by The Onion A.V. Club Milwaukee

Let's get tropical: A guide to alcoholic island-hopping

Reprinted by The Onion A.V. Club Twin Cities, The Onion A.V. Club Chicago, The Onion A.V. Club Milwaukee, The Onion A.V. Club Denver, The Onion A.V. Club Washington D.C.

"Even caramel sundaes is gettin' touched": Snacks inspired by hip-hop rhymes

Reprinted by The Onion A.V. Club Chicago, The Onion A.V. Club Washington D.C., The Onion A.V. Club Milwaukee, The Onion A.V. Club Austin

Rotting temptation: Where to find stinky delicacies

Reprinted by The Onion A.V. Club Twin Cities

The devil in cider: crisp alternatives to keeping BACs up while the temperature's high

Reprinted by The Onion A.V. Club Twin Cities, The Onion A.V. Club Milwaukee

Recently reprinted by The Onion A.V. Club Milwaukee:

Thursday, February 4, 2010

List of Publications - Isthmus 2010

Fitchburg's Thai Noodles offers worthy cheap eats
Thai cuisine is among the world's most exciting: It's colorful, dynamic, ebullient, in-your-face. It's a cuisine that doesn't shy away from intense flavors like chili paste and fermented fish sauce. Eating Thai is about trying centuries-old flavors of galanga, kaffir lime leaves and cilantro.
12 months of meals 2010
All year long, we at Isthmus/The Daily Page keep track of new restaurants, cuisine revamps, and established spots that have moved or opened satellite campuses. If you've been meaning to try out a new local kitchen, here's a rundown of some of our favorites.
Milky way
When you're from Wisconsin, it's easy to take milk for granted. It's part of the landscape. Goes well with chocolate chip cookies, peanut butter sandwiches and blindingly hot Salvadoran peppers. In the grocery store, most of us grab a carton of our regular, whether whole, 2%, 1% or skim, and beyond that we probably don't have much of a handle on how different milks actually taste.
What makes a good olive oil?
What is extra virgin olive oil? It comes from virgin oil production where olives are not treated with chemicals, has no more than 0.8% acidity, and is not recommended for cooking. High temperatures distort the subtle taste qualities of extra virgin olive oil, so if you are sautéing vegetables for a marinara, you should use something less expensive, like plain old virgin olive oil.

  • List of Publications - Isthmus 2009

  • List of Publications - Isthmus 2008