I adore pork. In almost any form, dish, or cuisine. It's just that simple. So this week I wat to direct your attention to the various pork recipes posted here in Cooking 4 2. A couple of new ones will appear later this week, but in the meantime...
In case you're unaware of it, the About.com guide sites are one of the most frequently referenced Web sites on the 'Net. Search for almost anything using Google or Yahoo and you'll likely find an About.com site on page one. And you're almost certainly unaware that About.com is a subsidiary of the New York Times. I knew neither of these things before becoming an About guide a year ago. But others are aware of these facts.
As a result of their awareness I get all sorts of press garbage in my email box - some appropriate: "Did you know this was National Pie Month?" - others not: "Our area of interest is quality Borosilicate 3.3 Laboratory Glassware at the lowest prices."
But some are surprisingly dead-on. As in this note from Jennifer who's a PR rep for Zip-Lock. She begins with, "I saw your recent blog post titled "Munchies, Tapas, & Hors d’ Oeuvres" where you discuss making great appetizers for holiday parties."
Kudos to her for actually paying attention. Then she continues with here spiel: "I ... thought you might be interested in hearing about Ziploc’s Shelf Life 101 tool that’s on the Web site. It helps you determine how long foods keep fresh in the fridge, freezer and on the shelf. A bit more info here: www.ziploc.com."
So I checked it out. This is one handy Web page. Want to know how long you can freeze bread or what's the 'fridge life of brocolli? It's there. When I think they err it's on the side of freshness, Zip-Lock isn't making outrageous claims for their bags.
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