| Weekend Reading: Systematic Ceviche, the History of Sour Beer, and More Aug 4th 2013, 16:30, by bonnier-admin <!--smart_paging_filter-->• Ceviche is what I cook—or, rather, don't cook—when it's hot as blazes outside (and in my kitchen). I've used the same ceviche recipe for years, but this <a href="http://food52.com/blog/7573-all-about-ceviche">Food52 article by Susan Feniger and Mary Sue Milliken</a> <em>[pictured]</em> gives me the confidence to shake things up. Feniger and Milliken lay out a "ceviche formula" to guide you through making your own semi-raw creations: sustainable fish + fresh vegetables for crunch and texture + heat from a chile pepper + herbs, all bathed in an acidic juice; and, of course, a crunchy chip for garnish. The individual ingredient decisions are up to you. —<em>Riddley Schirm</em><br><br>• I loved the New Yorker's <a href="http://www.newyorker.com/online/blogs/culture/2013/07/sour-beer-cantillo... Brief History of Sour Beer"</a> by Christian Debenedetti, which charts this brewing style's many pleasures and perils: "With pH akin to good Pinot Noir, the best make it onto serious menus. The worst taste of nail-polish remover, rotten apple, coconut, or the dreaded 'baby diaper.'" —<em>Karen Shimizu</em><br><br><em><a href="http://www.saveur.com/article/blog/Weekend-Reading-080413">See more links »</a></em>   |
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