Hot Sake - Food News You Can Use

Bourdain takes the food network to task yet again, this time for its Food Network Awards that aired last night. In his post on Ruhlman, he shows sympathy for the poor pimped out Food Network talent and the comments are well on their way to the century mark.
We could hardly believe it when we read it over the weekend, but the FDA's “point man on E. coli” does not believe prewashed and bagged leafy greens are safe to eat. (NPR via Chow)
Zum Schneider is hosting thank you parties from 4/16-4/18 for those who helped them with their victorious battle against their landlord. If you did not sign their petition, head on down to celebrate anyhow there is plenty of joy to go around with this news.
Adam Kuban finally takes his hamburger palate over Stand for a review. The bun bothers him as it causes “backslide” of the burger out the back side of the bun. The bun does not bother us and we agree with Kuban that the burger is beefy and juicy, but not greasy. Fries, o-rings and shakes are top notch, but priced accordingly.
Best thing about the new Whole Foods Bowery - close access to their delicious private label petite frozen peas. Great to use year round, add them to an almost cooked dish and warm through, give'em a quick poach in hot water from the office water cooler, or defrost for salads. Our long lost cousin Nancy Silverton uses them in recipes for her new book, and Ed Levine has adapted one here for Orecchiette with Peas, Prosciutto, Creme Fraiche. They also have a contest built around your canned, bagged, jarred products for use in quick recipes.
Is gourmet airline food worth the prices charged for business class ticket ? Definitely a no, regarless of how this NYT article paints the picture.
Alton Brown may preach ignoring tools that serve only one purpose, but four-egg-whites-on-toast should consider this product. Go ahead and laugh -- it's a good one.

Taco Taco from the UES has spawned a LES cousin on Allen just south of Houston. Next week proprietors Nick and Lupe will open their tiny new spot called Mole, a grill and bar that will serve a selection of regional dishes from all around Mexico. Lupe is particularly proud of her barbacoa, and you can bet there will be an investigation ASAP. With a small tiled bar and about 6-8 tables, this place will be packed if it lives up to the quality of the tacos we had at the parental establishment many years ago. Tacos, small appetizers and delivery will also be available.