Home
Forums
New posts
Contact Us
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Search All
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Contact Us
Menu
Log in
Register
Install the app
Install
Forums
Really good
Food and Drinks
It’s Time to Admit That Iceberg Is a Superior Lettuce
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="cheryl" data-source="post: 284" data-attributes="member: 1"><p><a href="https://www.newyorker.com/culture/kitchen-notes/its-time-to-admit-that-iceberg-is-a-superior-lettuce" target="_blank"><strong>It’s Time to Admit That Iceberg Is a Superior Lettuce - New Yorker</strong></a></p><p></p><p>There are many categories of salad snob—the ingredient minimalists, the chop evangelists, the dressing-goes-in-the-bowl-first brigade—but perhaps the most vocal, and the most misguided, are those dedicated to the denigration of iceberg lettuce. To its detractors, iceberg is the avatar of commodity gastronomy—“the polyester of lettuces” is a popular gibe. The influential <em>Times</em> food editor Craig Claiborne famously loathed it. “It is omnipresent,” Alice Waters, goddess of the farmer’s market, sniffed <a href="https://www.sfchronicle.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php?utm_campaign=twitter-desktop&utm_source=CMS%20Sharing%20Button&utm_medium=social" target="_blank">in a 2001 interview</a>. “It doesn’t have a season,” she said. “It doesn’t have a sense of place.” The only thing iceberg really has going for it is durability, this line of thinking goes—it’s a lettuce for growers, shippers, warehousers, and sellers, not a lettuce for eaters. But, like its glacial namesake, iceberg lettuce has a lot more going on beneath the surface. For starters, it’s far from flavorless: focus your palate as you take a bite and notice a clean sweetness blooming beneath the watery crunch, deepening, in the pale ruffle of the inner leaves and stems, to a toasty bitterness, with whispers of caraway and coriander seeds.</p></blockquote><p></p>
[QUOTE="cheryl, post: 284, member: 1"] [URL='https://www.newyorker.com/culture/kitchen-notes/its-time-to-admit-that-iceberg-is-a-superior-lettuce'][B]It’s Time to Admit That Iceberg Is a Superior Lettuce - New Yorker[/B][/URL] There are many categories of salad snob—the ingredient minimalists, the chop evangelists, the dressing-goes-in-the-bowl-first brigade—but perhaps the most vocal, and the most misguided, are those dedicated to the denigration of iceberg lettuce. To its detractors, iceberg is the avatar of commodity gastronomy—“the polyester of lettuces” is a popular gibe. The influential [I]Times[/I] food editor Craig Claiborne famously loathed it. “It is omnipresent,” Alice Waters, goddess of the farmer’s market, sniffed [URL='https://www.sfchronicle.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php?utm_campaign=twitter-desktop&utm_source=CMS%20Sharing%20Button&utm_medium=social']in a 2001 interview[/URL]. “It doesn’t have a season,” she said. “It doesn’t have a sense of place.” The only thing iceberg really has going for it is durability, this line of thinking goes—it’s a lettuce for growers, shippers, warehousers, and sellers, not a lettuce for eaters. But, like its glacial namesake, iceberg lettuce has a lot more going on beneath the surface. For starters, it’s far from flavorless: focus your palate as you take a bite and notice a clean sweetness blooming beneath the watery crunch, deepening, in the pale ruffle of the inner leaves and stems, to a toasty bitterness, with whispers of caraway and coriander seeds. [/QUOTE]
Verification
Post reply
Forums
Really good
Food and Drinks
It’s Time to Admit That Iceberg Is a Superior Lettuce
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top