Pickled Figs and Pumpkin Beers: This Week in Food Bloggery
Highlights from the blog and beyond:
1. Sean Timberlake continues his series of advice columns on preserving peak-season produce with a recipe for pickled figs that looks phenomenal ― as well as links to other fig-forward preserves. (Also intriguing: Timberlake's sighting of nasturtium capers at the Eat Real Festival.)
2. I can't stand them, but America apparently loves 'em: Pumpkin beers are as much a part of the Halloween season these days as Great Pumpkin sightings and sugary squash-shaped Peeps. If you're going to imbibe, you might as well drink good pumpkin beers ― and Brian Yaeger and his tasting panel look for the best ones around.
3. Piping tube mishaps, architectural mishaps, and contestants as untempered as their dark chocolate. It must be Carina Ost's weekly wrapup of what happened on Top Chef: Just Desserts.
4. I'm liking SFoodie contributor Brant Foehl's new series on cheap wines that don't suck. This week: an under-$10 bottle of Viognier that doesn't involve smoking or loons.
5. I bought dragon beard candy on the street in Seoul, but thought I'd never see it in the States. Tamara Palmer, an unparalleled sugar scout, finds this silky-crisp treat at Koi Palace.