We have a fierce debate on the merits of cherry tomatoes, and also discuss what constitutes a salad, the best temperature for salad ingredients, and more, all with our friend Win Rosenfeld in house. In part two (to come in a couple of weeks) we'll cover croutons, cheeses, and whether a salad should ever require a knife. Photo: Flickr CC /
Our recent conversation with a caller about foods where composition inhibits eating caught the ear of food editor Kathryn Rem, whose article appears now in various papers. Among her gripes are "salads with hunks of lettuce that need cutting." That's actually the topic of a future show on salad composition, so we'll have our own take
On this week's show we take a call from Wayne, who also emailed us some photos to illustrate the reason for his call. He writes: Listen- there is a problem out there and no one is addressing it. Restaurants are putting gorgeous dishes in front of diners with more concern for drama than for eatability. That's right, Eatability: the compatibility of