What We're Reading - NYTimes.com

The Gray Report: The better the sake, the simpler and more elegant, W. Blake Gray reports. ? Eric Asimov

The Shiksa in the Kitchen: As a dessert to finish a Mediterranean menu, I can?t imagine anything better than Greek yogurt chocolate mousse ? ? Julia Moskin

Five Second Rule: ? But then again, a one-bowl chocolate cake with bittersweet chocolate glaze is always a good idea. ? Julia Moskin

The Los Angeles Times: Edible flowers are flavorful and colorful in a host of sweet and savory dishes, but ? make sure they?re edible and not poisonous, and make sure they haven?t been drenched with pesticides! ? Glenn Collins

The New York Times: A beer hall blooms in the Bronx. ? Jeff Gordinier

Fashion Week Daily : Ruth Reichl, in a wide-ranging interview, says that she always hated the star system in restaurant reviewing and that she?s about to come out with a novel. Via Eater. ? Maria Newman

BourbonBlog: Maker?s Mark announced that, in order to meet growing customer demand, it was lowering the proof of its signature bourbon. ?We?ve confirmed the taste of the 84 proof Maker?s is exactly the same as what consumers taste in the 90 proof by our tasting panel,? argued Rob Samuels, chief operating officer of Makers Mark Bourbon Distillery. Reaction among consumers and bartenders, which spread quickly on digital media over the weekend, was largely negative. ? Robert Simonson

Decanter: Andrew Jefford attends, at his own risk, a tasting of wines made from ultra-obscure grapes (including a ?chaotically grungy natural wine made in Brooklyn?). ? Eric Asimov

Girl Farm Kitchen: Sara Barbour on the art of slacking and making South African comfort food. ? Jeff Gordinier

The Atlantic: And now, the basics about genetically engineered food. Seventy percent of processed foods contain at least one such ingredient, and myths about Frankenfoods are proliferating. Here are the facts from a consumer advocate. ? Glenn Collins

The Wednesday Chef: From the annals of new-parent cookery: toast with supermarket ricotta and roasted peppers, from the blogger Luisa Weiss. ?Exhibit A: Exhausted woman?s attempt at fancy girl food after putting baby to bed, cleaning kitchen for the third time in one day (what the hell, baby?), answering one percent of emails?.? ? Julia Moskin

Time Out New York: Hankering for a sip of Hudson Valley tree bark? Behold the latest wave in bartending: foraged cocktails. ? Jeff Gordinier

The New York Times: The British and some other Europeans are shocked to learn that horse meat is present in many products labeled as ?beef.? ? Maria Newman

The London Evening Standard: Ray Davies of the Kinks on his favorite pub, his favorite dish of pasta and why he has traded in espresso for instant coffee. ? Jeff Gordinier

Seen Through a Glass: Truman Cox, the master distiller at the well-regarded A. Smith Bowman Distillery in Fredericksburg, Va., died Saturday after a short illness. He joined the company after spending several years at Buffalo Trace Distillery in Kentucky. He was 44. ? Robert Simonson

The New York Times: Make mine a facemelter: Ben Schott?s amusing glimpse at how baristas really talk (and think). ? Jeff Gordinier

Source: http://dinersjournal.blogs.nytimes.com/2013/02/11/what-were-reading-626/

aaliyah jodie foster amber alert seahawks natalie wood patriots Sandy Hook Hoax