05/24/13 2:04pm

Tasty Links from The Gastronomic Blogosphere

Uncle John’s hot links are revelatory.

Saveur’s Editor-in-Chief James Oseland finds the best in-flight meal ever, the bibimbap from Korean Airlines.

The madmen over at the Lower East Side’s Eastwood have created a falafel scotch egg. What would Clint think?

Nick Solares, aka Beef Aficionado continues to make me hungry with an in-depth look at Porterhouse’s steak program. Three words: dry-aged fat baste.

And just in time for Memorial Day meat maven Josh Ozersky pens a Wall Street Journal piece on the New ‘Cue, which includes such wonders as the smoked marrow pho with brisket and house-made spicy Thai sausage at San Francisco’s Hi-Lo BBQ.

The kids over at Home Sweet Queens catch a case of momo fever after the Second Annual Momo Crawl.

Early this week Texas Monthly’s Daniel Vaughn the mag’s barbecue editor, issued “A Declaration of Barbecue War,” which includes such provocative statements as “Texas barbecue has no peer on earth.” There’s also a companion piece wherein Vaughn spars with John Shelton, an expert on North Carolina barbecue. Check out Shelton’s takedown of chain barbecue restaurants: ”pick-your-meat, pick-your-sauce, mix-and-match International House of Barbecue places that are increasingly common in our cities. True, they’re in North Carolina or Texas and they’re serving what they call barbecue, but it’s not North Carolina barbecue or Texas barbecue; it’s food from nowhere, for people from nowhere, who deserve nothing better.”

Robert Moss, a proud Carolinian fires back at Texas Monthly: “I could go on about the numerous contradictions and inconsistencies inherent in Texas Monthly’s barbecue jingoism, but here in the Carolinas, we try to be gracious. When we go to visit friends and they insist their 9-year-old daughter play us her latest recital piece on the violin, we clap when she finishes and murmur warm words about how well she played, considering her young age. If Mr. Vaughn or Ms. Sharpe offered us a plate of brisket or beef ribs from Snow’s or the Pecan Lodge, we would accept it graciously and say at the end of the meal, ‘My, that roast beef sure was tasty.’ Because our mamas raised us to be polite.”

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