{"id":118,"date":"2009-10-16T04:05:11","date_gmt":"2009-10-16T04:05:11","guid":{"rendered":"http:\/\/www.ericson.net\/content\/?p=118"},"modified":"2009-10-16T04:05:11","modified_gmt":"2009-10-16T04:05:11","slug":"food-rules","status":"publish","type":"post","link":"https:\/\/www.ericson.net\/content\/2009\/10\/food-rules\/","title":{"rendered":"Food Rules"},"content":{"rendered":"<p>Michael Pollen has a fun set of <a href=\"http:\/\/www.nytimes.com\/interactive\/2009\/10\/11\/magazine\/20091011-foodrules.html\">20 food rules <\/a>today on nytimes.com. My 3 contributions to the cause:<\/p>\n<p>1. If a restaurant doesn&#8217;t specialize in mussels, don&#8217;t order them. I&#8217;ve had mussels at far too many restaurants where they&#8217;ve clearly been around for a while or were cooked to death. Instead go to <a href=\"http:\/\/www.yelp.com\/biz\/bxl-belgian-cafe-new-york\">BXL <\/a>(Times Square) or <a href=\"http:\/\/www.monkscafe.com\/\">Monk&#8217;s<\/a> (Philly) where they do them right.  <\/p>\n<p>2. &#8220;Truffle oil&#8221; on a menu usually indicates that cheap, artificial-tasting stuff that a chef added to make a dish look impressive, but which often overwhelms the dish, and not in a good way. (See also <a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2006\/07\/28\/true-grit-and-truffle-oil\/\">Frank Bruni&#8217;s lament<\/a> on the same subject.)<\/p>\n<p>3. Ever since I discovered that Costco sells prime rib-eye steaks for about $10 per pound, I&#8217;ve virtually stopped buying steak from the grocery store &mdash; there&#8217;s just no comparison in taste. If I&#8217;m going to consume that much fat in one meal, it&#8217;s not worth it to have a sub-par steak. (And the healthy upside, if you can call it that, to the Costco steaks: since it&#8217;s more of an ordeal to go to Costco than the grocery store, and the steaks only come in 4-packs, I end up eating steak far less frequently than before.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Michael Pollen has a fun set of 20 food rules today on nytimes.com. My 3 contributions to the cause: 1. If a restaurant doesn&#8217;t specialize in mussels, don&#8217;t order them. I&#8217;ve had mussels at far too many restaurants where they&#8217;ve clearly been around for a while or were cooked to death. Instead go to BXL [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/posts\/118"}],"collection":[{"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":4,"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":122,"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/posts\/118\/revisions\/122"}],"wp:attachment":[{"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/media?parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/categories?post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ericson.net\/content\/wp-json\/wp\/v2\/tags?post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}