Recently (aka October 20), the New York Times included in its Sunday edition -- as always -- its magazine. What was not so ordinary for me (and for my partner who loaned me the magazine) was the topic of hte magazine. You guessed it. Food. It was the occasional "food and drink" issue, entitled, this time, Here Comes Dinner. I admit it; long ago (pre-partner) I subscribed to the NY Times book review. But, I am not and never have been a real newspaper person. So, I am in debt to her for this magazine (as is often the case).
This time, the reading was heartily fun. Three great things popped out: (a) There is a piece in this issue with the title "Hunting the Perfect Fork" by Max Chafkin. I have recently been the person who is really frustrated by forks -- too many of them have tines that are too short, in my opinion. And I say this as a person who loves forks (and ignores, for example, chop sticks). The visuals with this piece are dandy, especially the chatty little comments near the forks. (b) an interview with a chap named lynch entitled "Some wines are in, some are out. It's not quality." This interview, by Daniel Duane points to the way demand rather than quality affects wine prices. This made me happy since I cannot afford $1000 bottles (or really even $100 bottles or $50 bottles or. . . . ). I love it that the title of the piece says it all -- appearing in direct reply to the questiobn "is there no reliable difference betweem say, a great $100 bottle and a great $1000 bottle?" (c ) The incredible factory of frites is just wonderful for its visuals (yes they begin at 4:30 am and end at 1:58 am -- showing the site of production of frites (clueless about the term? really?). Behind the scenes at Balthazar frites are . . . well, you'll see.
So: I enjoyed the read (and the glance and the visuals and the fun) -- check it out if you want to. But really: what would you say is the most needed article in next year's food and wine issue?