Bayside Chatter: Duck Fat Fries, Here We Come!
• Charles Passy weighs in on the Whopper Freakout. [The Hungry Man]
• Deborah Hartz-Seeley writes about a press dinner at Michael Mina's Bourbon Steak. "For example, fries are cooked in duck fat and served in three portions each flavored differently: one with smoked paprika, one with herbs and one with truffles. Then there are three sauces: truffle aioli, onion ketchup and barbecue for dipping." Oh man. [From the Test Kitchen]
• Greg Graham checks out Sardinia and loves it. [The Greg Graham Guide]
• Still finishing that Christmas shopping? Here are some last-minute gift ideas for the food lover. [mango&lime]
• And finally, a few options for a tasty lunch that won't make a huge dent on your wallet. [Tasting Serendipity]
