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Archive for the ‘Travel Et Places’ Category

Tasting Menus Around the World and More

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Molecular Cuisine, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/05/26 at 08:07

‘When a man sits with a pretty girl for an hour, it seems like a minute. But let him sit on a hot stove for a minute – and it’s longer than any hour. That’s relativity.’ ~Albert Einstein

DINING, EATING OUT, & MORE

Tasting Menus on AskMen.com
Eating well doesn’t have to cost a fortune, but oh what fun you’ll have if you spend one. For that next special occasion, holiday splurge or maybe even when you’re just plain hungry, a mouthwatering tour of the food at a world-class restaurant could be just what you need. A fine restaurant’s tasting menu consists of a multi-course meal designed by the chef. Often ranging from hors d’oeuvres to desserts, …
Full Story: …
… Fine Living: Top 10 Tasting Menus; By Phil Pivnick

ASIA NEWS on WSJ.com
In Kyoto, kaiseki restaurants serve Japan’s version of haute cuisine.
The meal at famed Kikunoi restaurant was cutting-edge: 12 courses made up of 60 different items, each fanatically sourced using the freshest and highest-quality ingredients available. And in the trendiest fashion, the entire meal, which stretched to almost three hours, weighed in at less than 1,000 calories. Welcome to kaiseki (kye-SEK-ee), the original fixed-price tasting menu, whose roots in Kyoto go back almost 500 years to the Japanese tea ceremony’s origins and …
Full Story: The Art You Can Eat; by STAN SESSER

Tasting Stadium’s Food on WSJ.com
Lobster rolls at Citi Field take on cheese steaks at Yankee Stadium.
On chilly Wednesday night at spanking-new Citi Field, José Reyes scored from first base for the home team in a comical Padres screwup, and the Mets beat the San Diego Padres 7-2. But some of the best action was in the stands, in the open-air food court called Taste of the City. Both local teams lost the openers at their new stadiums – the Mets to the Padres on Monday 6-5, and the Yankees to Cleveland on Thursday 10-2 – but they scored points with their efforts to give New York baseball fans a lot more than franks and beer to feed themselves and their loyalty. …
Full Story: Taste-Testing New York Baseball; by RAYMOND SOKOLOV

More Interesting Links!
~ Request to TV chefs: Wash Your Hands!; NYDailyNews.com
~ A Future With Fewer Reservations; WSJ.com
~ Eat shoots and leaves; Guardian.co.uk

Photo:
~ Tasting Menu at Fat Duck; from Forbes.com


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Food Adventures: Exotic Cuisines

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/05/25 at 09:00

‘In everything satiety closely follows the greatest pleasures.’ ~Cicero

FINE LIVING AND MORE ADVENTURES

Adventurous Eater from AskMen.com
There are some foods in the world that are simply too spectacular not to be tasted at least once over the course of a lifetime. And while the most interesting culinary delicacies usually hail from remote locations in the farthest reaches of the globe, have no fear: We’ve sourced out a handful of the best delicacies and suggested exactly where you can enjoy these palatable treasures.
So, for the adventurous eater, here are our picks for the foods to try before you die.
Fried spider, Cambodia …
Full Story: …
… Fine Living: Foods To Try Before You Die; By James Raiswell

Extravagant Dishes on AskMen.com
In the fine-dining world it is rare to find a menu that includes simple meat and potato dishes. Likewise, the cocktail and dessert menus have become increasingly concentrated with items that favor the exotic. The trends are geared toward extravagance. The list that follows highlights some of the more extravagant items found in fine-dining establishments around the globe.
10- Sea urchin cappuccino
Full Story: Top 10: Extravagant Dishes; By Michael Miller

More Interesting Links!
~ Luxury LifeStyle Updates; [Enjoy it, with some Sense of Humor!]; OCK Style
~ Name Your Drink: Mixology News; OCK Style
~ Liquid Gold: from Most Expensive Whiskies to Mixology 101; Mishka Bites!

Photos:
~ Fried Spider Cambodia from TrekEarth.com;
~ Sea Urchin Roe from Flickr.com


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Gourmet Gold: Black Truffle in Western Australia

In Amuse Bouche, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/05/06 at 11:17

Explore Australia on The Sidney Morning Herald
Winsor Dobbin joins the search for gourmet gold – the black truffle – in Western Australia. The truffle dogs are excited. They bark and frolic as they prepare to hunt for truffles, …
… which are also known as “the diamond of the kitchen”. Truffles are among the world’s most sought-after delicacies and now black truffles are being harvested in several parts of Australia.
The Wine & Truffle Company, in Manjimup, …
Full Story: One sniff and you’re hooked;

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Foods You Have to Try on the Road (but probably won’t try again)

In Archives, Food Guide, Holidays~Celebrations, Travel Et Places on 2009/04/24 at 10:25

Travel’s Food on BootsnAll.com
For many people, sampling local food is the most important part of travel. For others it’s the bane of their trip, a massive stress that leads them all over their chosen countries in search of a familiar lunch. …
… A lot of us get squeamish about sampling new meats, shunning anything that’s not considered ‘normal’ fare in our homelands; others seek out the weirdest dishes they can find. …
Full Story: Eight Traditional Foods You Have to Try on the Road (but probably won’t try again); By: Lucy Corne
[Photo: Haggis]

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Where To Draw The Line When Defending Cultural Norms

In Archives, Food for Thought, Special Reports, Travel Et Places on 2009/04/01 at 23:43

When we respect the sovereignty of other cultures, is there a danger of compromising our own values? I came across a wonderful article in the May/June 2008 issue of Psychology Today about the authentic self. …
…It discussed the North American obsession with self awareness, and whether or not there is a “true” self that determines enjoyment in life. “A hunger for authenticity guides us in every age and aspect of life,” says the author Karen Wright. “It drives our explorations of work, relationships, play, and prayer.” …
Full Story: Where To Draw The Line When Defending Cultural Norms; Written by Emily Hansen

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La Dolce Vita Under the Tuscan Sun

In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/27 at 09:58

Culinary Travel> Italy on The VancouverSun.com
A pot is simmering on the stove and eager clients are gathered to watch Umberto Menghi work his magic in the kitchen. The setting is not downtown Vancouver, …
… however, nor even the Trattoria Di Umberto in Whistler.
These clients have flown halfway around the world to be tutored in the culinary arts by the famed Vancouver master at his Hotel Villa Delia in Tuscany.
Full Story: La Dolce Vita under the Tuscan sun. Guests learn about cooking and a way of life at Umberto Menghi’s hotel in Italy; by Gillian Shaw,

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La Dolce Vita Under the Tuscan Sun

In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/27 at 09:58

Culinary Travel> Italy on The VancouverSun.com
A pot is simmering on the stove and eager clients are gathered to watch Umberto Menghi work his magic in the kitchen. The setting is not downtown Vancouver, …
… however, nor even the Trattoria Di Umberto in Whistler.
These clients have flown halfway around the world to be tutored in the culinary arts by the famed Vancouver master at his Hotel Villa Delia in Tuscany.
Full Story: La Dolce Vita under the Tuscan sun. Guests learn about cooking and a way of life at Umberto Menghi’s hotel in Italy; by Gillian Shaw,

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The Gourmet Capital of Ireland. Kenmare vs. Kinsale

In Archives, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/26 at 06:09

Culinary Travel on the VancouverSun.com
Two small Irish towns. Two large claims to fame. Both Kenmare in County Kerry and Kinsale in County Cork boast about being “The Gourmet Capital of Ireland.” …
… Anxious to find out which claim was true and, indeed, to see if Irish cuisine deserved the recent acclaim it’s been receiving, we ventured overseas for a week of culinary discovery.
Kenmare
After an overnight Aer Lingus flight to Shannon we rented a car and headed south through Limerick and Killarny and …
Full Story: Kenmare vs. Kinsale … but everyone wins with luscious new cuisine; By John and Sandra Nowlan

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The Gourmet Capital of Ireland. Kenmare vs. Kinsale

In Archives, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/26 at 06:09

Culinary Travel on the VancouverSun.com
Two small Irish towns. Two large claims to fame. Both Kenmare in County Kerry and Kinsale in County Cork boast about being “The Gourmet Capital of Ireland.” …
… Anxious to find out which claim was true and, indeed, to see if Irish cuisine deserved the recent acclaim it’s been receiving, we ventured overseas for a week of culinary discovery.
Kenmare
After an overnight Aer Lingus flight to Shannon we rented a car and headed south through Limerick and Killarny and …
Full Story: Kenmare vs. Kinsale … but everyone wins with luscious new cuisine; By John and Sandra Nowlan

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A Walled City in Tuscany Clings to Its Ancient Menu

In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/15 at 08:08

World News> Lucca Journal on The New York Times
LUCCA, Italy — With its pink-hued medieval churches, tree-lined city walls and a famously excellent regional cuisine, Lucca seems the perfect Tuscan city. But that charm is precisely what has made it the latest battleground in a tug of war …
… between the romantic Italy of the popular imagination and the more complex reality. Lucca’s center-right city council recently stirred much contention, and accusations of racism, by prohibiting new ethnic food restaurants from opening within its gorgeous historical center. …
Full Story: A Walled City in Tuscany Clings to Its Ancient Menu; By RACHEL DONADIO

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Giant Clams, Giant Statement in Philippines

In Amuse Bouche, Archives, Environment Et Eco-Friendly, Travel Et Places on 2009/03/07 at 09:54

Ecotourism from BootsnAll.com
Jennifer Pemberton snorkels with man-eating giant clams in the dangerous waters of a controversial conservation in the Philippines. …
… Ecotourism is an exotic word in the Philippines, a slow conversion for someone to give up a livelihood of spearing fish and instead, take tourists to look at the very same fish, to let them slip away into the coral. It is even more difficult to convince people to stop eating giant clams, to use their giant shells as baptismal fonts. …
Full Story: Full Story: Giant Clams, Giant Statement – Camiguin Island, Philippines, Asia
Photo of the Giant Clam [Tridacna gigas] from Wikipedia

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Giant Clams, Giant Statement in Philippines

In Amuse Bouche, Archives, Environment Et Eco-Friendly, Travel Et Places on 2009/03/07 at 09:54

Ecotourism from BootsnAll.com
Jennifer Pemberton snorkels with man-eating giant clams in the dangerous waters of a controversial conservation in the Philippines. …
… Ecotourism is an exotic word in the Philippines, a slow conversion for someone to give up a livelihood of spearing fish and instead, take tourists to look at the very same fish, to let them slip away into the coral. It is even more difficult to convince people to stop eating giant clams, to use their giant shells as baptismal fonts. …
Full Story: Full Story: Giant Clams, Giant Statement – Camiguin Island, Philippines, Asia
Photo of the Giant Clam [Tridacna gigas] from Wikipedia

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Fried Crickets Taste Better Than They Sound

In Archives, Asian Cuisine, China, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/17 at 10:57

World> Today’s Dessert on Boston.com
During a visit to Beijing, this writer had a dessert of fried crickets that “tasted pretty good.” Skewers of edible insects, plus snakes, sea horses, starfish and other things you never thought of ingesting, are sold at the outdoor Donghuamen Night Market. …
… A cluster of Asian gals gathered a few feet away from me on the sidewalk, staring, squealing and laughing as I munched on what tasted like the extra-crispy sliver-ends of McDonald’s french fries. I was actually chomping on a fried cricket (see my photo above).
I’m a bit embarrassed to say it tasted pretty good. …

Full Story: Today’s dessert: Crickets on a stick; by Nicole C. Wong

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From Russia with Gusto – Taste of Home

In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Russia, Travel Et Places on 2009/02/11 at 16:02

on my.telegraph.co.uk
Culinary Notes of an Italian emigrants in the land of Russia. …
… Although I came to Russia 19 years ago, my kitchen is still a reminder of my family kitchen back in Italy, from the spices to my family’s farm olive oil and dried-peperoncini hanging on the wall. …

Full Story: From Russia with Gusto – Taste of Home; by OCK Style

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The Catch of the Day, Straight from the Ice

In Americas Cuisines, Archives, Cooking Tips, Environment Et Eco-Friendly, Food Guide, Healthy Kitchen, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/09 at 11:08

Food on Chicago Tribune
Chefs who are familiar with ice fishing say simple preparations are best to highlight the flavors of the fresh-caught fish. Recipes for panfish tempura, pickled pike and more are included. …
… For those willing to brave the cold, ice fishing yields some of the year’s best-tasting fish dinners. There are two reasons people ice fish: one, to catch and eat gorgeous freshwater fish that are at peak flavor due to the cold temperatures of the water they’re drawn from, and two, to socialize. …

Full Story: Fish on ice; By Monica Kass Rogers

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Burrata is a Cheese That Pleases

In Americas Cuisines, Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/02 at 21:00

Food > Mozzarella’s American renaissance; from The Atlantic
Gioia Cheese, a family-run business near Los Angeles, sells 2,000 pounds of burrata a day. The cheese is mozzarella filled with shreds of mozzarella soaked in cream, and it is so good that stopping after one bite is impossible. …
… Four years ago, Romans began flocking to a bar called Òbikà to order mozzarella, served in little bowls, accompanied by artisan products like prosciutto and carpaccio, as if they had never tasted it before. Despite the Japanese-sounding name and the sushi-bar look and logo, everything at Òbikà is Italian, and the cheese is trucked from the mozzarella homeland, …

Full Story: Cheese Balls – Burrata, mozzarella stuffed with cream-soaked mozzerella; by Corby Kummer

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No Room for Error with Grandma’s Dumplings

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/01 at 12:00

FOOD & DRINK; from The Wall Street Journal
A recipe for dumplings to celebrate the Lunar New Year was never put to paper, but the author’s grandmother, Lu Xiao-fang, made them perfectly, year after year. Every step, from rolling the dough to filling and boiling the dumplings, follows ancient rituals. …
… There was no denying a dumpling error. If the meat tumbled out of a poorly made one as it cooked, Grandmother could always tell who made it because she had personally assigned each of us a specific folding style at the onset of our dumpling-making education. In our house, a woman’s folding style identified her as surely as her fingerprints. …

Full Story: My Grandmother’s Dumpling; By AMY MA

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Super Bowl Snacking: Idiot-Proof Game-Day Recipes.

In Americas Cuisines, Archives, Cooking Tips, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/30 at 13:07

Food + Dining; from Thrillist.com
Since scoring Super Bowl tickets requires a ridiculous combination of money and luck, you’ll probably be watching the game at home with friends. Some local gluttony experts have been consulted accross the country for very interesting idiot-proof game-day recipes. …
~~~
Atlanta – Don’t let your depression over the Falcon-killers’ stupefying win streak keep you from maximal Sunday gorging.
Full Story:Super Bowl Snacking Atlanta
~~~
Miami – Because you won’t drive five hours and pay two grand for Super Bowl seats, and because your mom wouldn’t drive five minutes to cook you Super Bowl snacks even if you paid her two grand, …
Full Story: Super Bowl Snacking Miami
~~~
Chicago – This Sunday, screw making a real effort in the kitchen: we tapped the reigning Top Chef, …
Full Story: Super Bowl Snacking Chicago
~~~
San Francisco – To help your party not suck, we hit up three local chefs for sweet snack recipes, none of which require much time or …
Full Story: Super Bowl Snacking San Francisco
~~~
Los Angeles – Purportedly, the Super Bowl’s about football, but as Pat Summerall will gladly tell you, it’s really about partying. …
Full Story: Super Bowl Snacking Los Angeles
~~~
New York – This Sunday, be the big-d’d hostest with the mostest: We talked with talent from Almond, Southern Hospitality, and …
Full Story: Super Bowl Snacking New York


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Super Bowl Snacking: Idiot-Proof Game-Day Recipes.

In Americas Cuisines, Archives, Cooking Tips, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/30 at 13:07

Food + Dining; from Thrillist.com
Since scoring Super Bowl tickets requires a ridiculous combination of money and luck, you’ll probably be watching the game at home with friends. Some local gluttony experts have been consulted accross the country for very interesting idiot-proof game-day recipes. …
~~~
Atlanta – Don’t let your depression over the Falcon-killers’ stupefying win streak keep you from maximal Sunday gorging.
Full Story:Super Bowl Snacking Atlanta
~~~
Miami – Because you won’t drive five hours and pay two grand for Super Bowl seats, and because your mom wouldn’t drive five minutes to cook you Super Bowl snacks even if you paid her two grand, …
Full Story: Super Bowl Snacking Miami
~~~
Chicago – This Sunday, screw making a real effort in the kitchen: we tapped the reigning Top Chef, …
Full Story: Super Bowl Snacking Chicago
~~~
San Francisco – To help your party not suck, we hit up three local chefs for sweet snack recipes, none of which require much time or …
Full Story: Super Bowl Snacking San Francisco
~~~
Los Angeles – Purportedly, the Super Bowl’s about football, but as Pat Summerall will gladly tell you, it’s really about partying. …
Full Story: Super Bowl Snacking Los Angeles
~~~
New York – This Sunday, be the big-d’d hostest with the mostest: We talked with talent from Almond, Southern Hospitality, and …
Full Story: Super Bowl Snacking New York


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At a German Festival, Potatoes with Green Sauce

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/27 at 10:05

Food > Roving Feast
At a festival in Frankfurt, Germany, green sauce is ladled over boiled potatoes, and plates of vinegary potato salad are sold along with salads of red cabbage, cucumber and shredded carrot. A recipe for potatoes with green sauce uses spinach, arugula, tarragon and other ingredients. …
… Inever thought the Frankfurt Book Fair would change my life. I reluctantly agreed to attend the fair in support of my friends, yet that first visit reconnected me with my Eastern European roots and ignited my love affair with Mittel Europa. I had never been to Germany before, had never thought that this would be a cuisine that would really excite and stimulate me. Yet almost upon landing, I fell in love. …

Full Story: Falling for Frankfurt and potatoes all over again; by Marlena Spieler, on SFGate.com

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Hairy Crab has Roots in Shanghai, China

In Archives, Asian Cuisine, China, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/23 at 10:16

Food & Drink
Hairy crab, a specialty in Shanghai, China, has become a seasonal fixture among Chinese all over Asia. The crab, named for the hairlike growth on what corresponds to the forearm, can be found in dishes from drunken crab to roe dumplings, though it is most popular steamed. …
… Outsiders sometimes malign Shanghai’s cuisine. Around China it’s widely regarded as too sweet, and overseas it has never gained the traction of spicy Sichuan or Guangzhou-style seafood. But one Shanghai-area specialty has become a seasonal fixture among Chinese …

Full Story: The Dish: Hairy Crab; By DENIS MCMAHON, on WSJ.com

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A Feast for theVietnamese New Year

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Travel Et Places, Vietnam, Кулинарные Тенденциии и Гид on 2009/01/22 at 09:59

Lifestyle › Food, [with Recipe]
Traditional Vietnamese fare, often adapted using local ingredients, a big part of Tet festival.
This weekend, the estimated 6,000 Vietnamese immigrants who call Memphis home will celebrate the beginning of a new lunisolar calendar with Tet Nguyen Dan, or Vietnamese New Year, which officially is Monday. …
… It’s a multiday celebration in Vietnam and while it is more low-key here, it’s nonetheless festive.
“Tet is a big celebration, like a birthday party, Christmas and Thanksgiving all rolled up into one,” …

Full Story: A feast for the new year; By Andria Lisle, Special to The Commercial Appeal

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The Story of the Cow from Four-Legged Co-Worker to Shrink-Wrapped Cutlet.

In Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/13 at 10:13

Food: What to Eat. What Not to Eat.
In War and Peace, Tolstoy’s Prince Andrei describes a woman who swoons at the sight of a calf being slaughtered: “She’s so kind, she can’t bear the sight of blood, but she eats the same calf in sauce with great appetite.” This anecdote is really a metaphor for war, but it works just as neatly for, well, meat. …
… Most of us carnivores are that lady, keeping the steer in the pasture mentally separated from the beef on our forks without too much consideration for how one becomes the other. In the past, this mental distance between the dinner table and …

Full Story: Well Done, Rare, or Cryovacked; By Sara Dickerman, on Slate.com

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Baby-Back Ribs Will Feed a Crowd

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/11 at 18:22

Food
Ribs taste best when cooked at low heat for a long time, and they generally require little hands-on attention. These recipes call for little more than cutting the ribs into servings, dousing them with sauce and popping them in the oven.
Looking for an easy way to feed a crowd? …
… Think the Super Bowl or just a fun get-together in January. Break out the baby backs. Though they are best cooked slowly, baby back ribs require little hands-on time. And the combination of slow cooking and a vibrant sauce packs intense flavor that – pardon the cliche – can have diners licking their fingers. …

Full Story: Crowd pleaser: Oven-friendly baby backs; by J.M. Hirsch -

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Quest for Perfect Panna Cotta Ends in Italy

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Italy, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/11 at 09:49

Lifestyle > Food
Giuseppe Barbero, who runs Osteria del Boccondivino in the heart of Italy’s “Slow Food” country, perfected his panna cotta recipe 23 years ago and has been gaining a following for it ever since. “It has to taste fresh, to still have a milky flavor,” he said. “Then you have to feel the creaminess and softness when you eat it.” …
… Cooked cream may not at first sound that mouth-watering, but when called by its Italian name, panna cotta, it immediately starts to tickle the taste buds. The cold dessert, which is made with little more than cream and sugar, originated in the sprawling hills of the Langhe region of Piedmont in northern Italy, …

Full Story: Panna Cotta: The Cream of the Crop; by Andrew Roberts, on WWD.com

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Controversy Surrounds the True Origins of Indian CurryS

In Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, India, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/10 at 18:18

Food & Drink
In every sense, curry is a hot topic. It may be the most popular restaurant meal in Britain – served with varying degrees of expertise in 8,000 curry houses – but arguments over its preparation and authenticity are as lively now as when it was introduced from India 250 years ago. Is hot truer than mild? Should the spices be ground fresh or stored in a jar? …
… How long does it take to make a proper curry? Is it good for you? Can you eat a better version in Britain than in India? What are the essential ingredients? You have only to look at the intrepid cooks and travellers responsible for fuelling our appetite for this misunderstood (and often mis-cooked) …

Full Story: Controversy surrounds the true origins of Indian curry; Elizabeth Grice hears how recipes have been causing ructions since 1747

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Beware of Shopping-Mall Food Courts Planning!

In Archives, Biz Tips, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/06 at 18:10

Eat, Drink and Be Healthy
The folks who plan shopping-mall food courts are no dummies. They know that when you’ve been slogging from store to store all morning, dragging ever-bigger bags of bargains (plus your winter coat) and contending with snippy salesclerks and pushy fellow shoppers, come noontime you’ll be ready to eat – and eat just about anything. …
… And by “just about anything” I mean the carb and fat-heavy concoctions beckoning from behind the food court counters: cheeseburgers and fries, sesame chicken, rich and creamy shakes. They tempt you when your guard is down – and before you know it, you’ve ingested more calories than you’d choose to consume when your wits are about you. …

Full Story: Courting Dietary Disaster at the Mall? With Planning, You Can Shake It Off; By Jennifer Huget, on the WashingtonPost.com

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Grabbing a Bite Between Flights

In Americas Cuisines, Archives, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/21 at 14:31

Travel/Food and Wine
MIAMI INTERNATIONAL AIRPORT is a dim, crowded, low-ceilinged affair, a J-shaped belt punctuated by security zones and boutiques hawking ersatz Cuban souvenirs, with all the appeal and glamour of a shopping mall that can’t quite pay its electric bills. It is not a place where you hope to eat well. And yet, on a layover in early November, I hoped. …
… Though lacking in atmosphere, the Miami airport is much like Miami itself, with Cuban restaurants and cafes strewn throughout the complex. Finding an excellent specimen of the Cuban sandwich — roast pork, ham and Swiss cheese with pickles on a roll, panini-pressed into gooey, crispy deliciousness — should, I figured, be easy. …

Full Story: Grabbing a Bite Between Flights; By MATT GROSS, on NYTimes.com

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Grabbing a Bite Between Flights

In Americas Cuisines, Archives, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/21 at 14:31

Travel/Food and Wine
MIAMI INTERNATIONAL AIRPORT is a dim, crowded, low-ceilinged affair, a J-shaped belt punctuated by security zones and boutiques hawking ersatz Cuban souvenirs, with all the appeal and glamour of a shopping mall that can’t quite pay its electric bills. It is not a place where you hope to eat well. And yet, on a layover in early November, I hoped. …
… Though lacking in atmosphere, the Miami airport is much like Miami itself, with Cuban restaurants and cafes strewn throughout the complex. Finding an excellent specimen of the Cuban sandwich — roast pork, ham and Swiss cheese with pickles on a roll, panini-pressed into gooey, crispy deliciousness — should, I figured, be easy. …

Full Story: Grabbing a Bite Between Flights; By MATT GROSS, on NYTimes.com

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Hen with Polenta Brings Italy to Chicago

In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/15 at 18:40

Food & Wine / Recipes
Chef Mark Sparacino adds an Italian flare to the Windy City’s cuisine. This CIA alumnus defies Chicago’s cheeseburger days and features regional Italian dishes on his menu at Prosecco, which has the largest Italian sparkling-wine selection in the Windy City. Try his recipe for Cornish hen with polenta. …
… The fall weather is unseasonably warm in Chicago this week, but by the weekend the temperatures will have dropped significantly, so throw on a wool scarf and join us for a month of recipes from the Windy City!
Cuisine in Chicago has progressed by leaps and bounds since the days of John Belushi and Dan Aykroyd’s sketch on “Saturday Night Live” …

Full Story: Sink your teeth into hen with polenta; By Phil Lempert, on msnbc.msn.com

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Korean Food Might Be Next Big Cuisine

In Archives, Asian Cuisine, Cooking Tips, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/13 at 12:24

Restaurants
The Korean government wants diners around the world to know and appreciate kimchi, the spicy fermented cabbage, and specialties such as bibimbap, made with rice, bits of meat and highly seasoned vegetables. In Korea, foods are eaten in certain combinations to keep the body healthy and in balance, and dishes tend to be vegetable-heavy and spicy. …
… Pushed by a Korean initiative to increase its profile, the distinctive ‘day-to-day’ cuisine of fermented foods is attracting American devotees.
Americans are eager for any new food or unfamiliar ingredient. They fall in love easily, become instant authorities, spend their time searching for the best versions. …

Full Story: Kimchi rising; By Sheryl Julian, on Boston.com

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Why Take Chances? These Foods Are Said to Bring Luck!

In Archives, Food Guide, Food for Thought, Holidays~Celebrations, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/11 at 13:19


Holiday Guide
For a dose of luck in the new year, Southerners eat Hoppin’ John, Italians turn to lentils, the Japanese favor mochi, and Germans dig into pork and sauerkraut. These dishes and others have properties believed to bring good fortune in the coming year. …
… Justin Kimbro isn’t sure if eating pork, black-eyed peas and greens on New Year’s Day will change his luck in the coming year. But he’ll eat them just in case.
“I’ve never not eaten it,” said Kimbro, of Murray, Ky. “I don’t like to take chances.” …

Full Story: On the New Years menu: prosperity and luck?; By MELISSA KOSSLER DUTTON Associate Press, on AJC.com
Snowflakes from Bigoo.ws

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Christmas with a Sichuan twist

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/10 at 10:29

Food & Drink
My style of cooking, like that of most people who cook regularly, is a shifting thing. It has its roots in family tradition but it’s also influenced by where I’ve been and who I’ve met, books I’ve read and things I’ve tasted. Certain recipes are indelibly linked to particular people and places. …
… I still make parmigiana di melanzane (aubergine parmesan) from a recipe I learnt as a teenager from a Sicilian family friend; and whenever I stir-fry gai lan (Chinese broccoli) with ginger and Shaoxing wine, I think of my late friend and mentor Yan-kit So. Trips abroad leave their kitchen legacies …

Full Story: Christmas with a Sichuan twist; By Fuchsia Dunlop, on FT.com

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Minimalist Pairs Chestnuts with Shrimp

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/28 at 21:38

Chestnuts, in season now, are rich and delicious. Showcase their hearty flavor in stir-fried shrimp and chestnuts, a dish that also has cabbage and spices.
The Minimalist
ONE October 30 years ago I was walking down a street in Lugano, Switzerland, and found that I was crushing chestnuts on the pavement with every step. …
… Up until that point I had known chestnuts only as a snack, roasted and sold on the street in New York. But from that point on, I feasted on them every chance I got.
Like figs, lemons and apples, chestnuts are free for the picking in many areas where they grow. Those areas used to include much of the United States, until, about a century ago, …

Full Story: Chestnuts in Season, Paired With Shrimp; By MARK BITTMAN, on NYTimes.com

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The Secret to Surviving the Holiday Buffet

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Holidays~Celebrations, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/26 at 17:57

Diet & Nutrition
There is probably no greater diet danger zone than the holiday buffet. It’s hard to resist grabbing a huge plate and piling it up with buttery breads, cheeses, meats, cakes, cookies and pies. …
… Although it might seem as if we’re swimming against stream when it comes to the delicious — but calorie-laden — holiday table, there are a lot of people who seem immune to overloading their plates. They have fun at buffets, parties and dinners without gaining weight. What’s their secret? …

~Full Story: The secret to surviving the holiday buffet; By Brian Wansink, Ph.D., on msnbc.com~

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The Secret to Surviving the Holiday Buffet

In Americas Cuisines, Archives, Culinary News, Food Guide, Healthy Kitchen, Holidays~Celebrations, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/26 at 17:57

Diet & Nutrition
There is probably no greater diet danger zone than the holiday buffet. It’s hard to resist grabbing a huge plate and piling it up with buttery breads, cheeses, meats, cakes, cookies and pies. …
… Although it might seem as if we’re swimming against stream when it comes to the delicious — but calorie-laden — holiday table, there are a lot of people who seem immune to overloading their plates. They have fun at buffets, parties and dinners without gaining weight. What’s their secret? …

~Full Story: The secret to surviving the holiday buffet; By Brian Wansink, Ph.D., on msnbc.com~

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Talking Turkey, Coast to Coast

In Americas Cuisines, Archives, Culinary News, Food Guide, Holidays~Celebrations, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/25 at 10:18

GETTING FULL
Lots of other ethnic groups have flocked to America’s shores since the first Europeans arrived, and they’ve all created their own twists on turkey, pumpkin pie, and other Thanksgiving staples.
Anglo-Americans, the Atlantic Coast …
… It comes as no surprise that those with deep roots on the Atlantic Coast, site of Plymouth Rock and the earliest British colonies, still enjoy the Thanksgiving dishes that are the most traditional. Seafood, unheard of at most Thanksgiving dinners around the country, is essential in states like Massachusetts. Crab cakes appear as a side dish, and so do briny East Coast oysters, …

Full Story: Talking Turkey, Coast to Coast; By Katherine Spiers, on BudgetTravel.com

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Michigan Restaurant Nourishes People and Planet

In Americas Cuisines, Archives, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Organic, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/24 at 11:03

WORD OF MOUTH
Mind Body & Spirits, a Rochester, Mich., restaurant, has an organic menu and an environmentally friendly building. Efforts were made to recycle, conserve energy and use local produce.
Two years in the making, Mind Body & Spirits opens in downtown Rochester later this month with a 100% organic menu and …
… a building designed to be a showplace for environmentally friendly features.
In renovating a century-old storefront on Main Street, owner Mike Plesz and his team considered virtually every green technique and technology available to reduce and recycle materials, …

Full Story: Mind Body & Spirits keeps it real with all-organic menu. Rochester spot favors local ingredients; by SYLVIA RECTOR, on Freep.com

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Explorer – Nibbling Through Spain’s Cheese Country

In Amuse Bouche, Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Spain, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/23 at 11:03

Europe > Spain
THE only words of caution were, “Just be careful you don’t wake up the bats.” I was in a pitch-black cave following a 44-year-old woman wearing tight jeans and a small light strapped to her forehead. While my eyes refused to adjust to the blackness, I could hear thousands — O.K., dozens — of little bat bodies shifting in slumber inches above my head. …
… At last, we arrived.
“These are my babies,” said my guide, sweeping her arm toward a few hundred small wheels of hard, blue cheese resting on a stack of shelves. “You would like to try?”

Full Story: Explorer – Nibbling Through Spain’s Cheese Country; By DANIELLE PERGAMENT, on NYTimes.com


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N.Y. restaurant celebrates anniversary with vintage meals

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/21 at 21:36

Food on Page Six Magazine
Chef-owner Charlie Palmer is celebrating the 20th anniversary of Aureole by serving favorite meals from the past. Tasting dinners will include his 1988 scallop sandwich and Wagyu beef carpaccio from 2004. …
… Remember the nouvelle cuisine of the ’80s? Or the ’90s’ fusion trend? They’re both back at Aureole this month. The Upper East Side restaurant, famous for chef and owner Charlie Palmer’s inventive new American style—and a wine list of more than 700 vintages—is celebrating its 20-year anniversary …

Full Story: Retro Repast – Aureole celebrates 20 years in the restaurant business with a culinary step back in time. By Laurie Craft, on NYPost.com

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A Potato Breakfast, Done Six Ways

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/16 at 21:30

FRUITS & VEGETABLES
The potato has been a breakfast staple for centuries, and not just in the U.S. In addition to America’s hash browns, home fries, potatoes O’Brien and cottage fries, urulikazhangu masala is a South Indian dish made of spiced potatoes and often folded inside a crepe-like dosa. In England, the specialty is bubble and squeak, a cake made of mashed potatoes and cabbage. …
… though potatoes are now eaten around the world, most potato dishes designed expressly as morning fare belong to the illustrious transatlantic fried-breakfast tradition. It’s no wonder potatoes have become such a fixture: inexpensive, versatile, and substantial, they are the ballast of the breakfast plate and an amenable medium for different flavors. Here are six of our favorite preparations.

Full Story: Breakfast Potatoes; by Hunter Lewis, on Saveur.com

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Indian Pudding Gets a Modern Makeover

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/16 at 21:08

A stint in the microwave provides a modern shortcut for Indian pudding, an old-fashioned treat that typically takes hours to cook. The iconic Thanksgiving dish is made with cornmeal, milk and molasses. …
… PLYMOUTH, Mass. – Indian pudding has so many strikes against it. It takes a long time to cook. Its mushy brown appearance isn’t pretty. It has a politically incorrect name.
And while its main ingredients are cornmeal and milk, it also requires molasses, which people tend to love or hate.

Full Story: Old dessert gets timely twist; by BETH J. HARPAZ, on TheNewsTribune.com

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«Quel sottile piacere di stupire»

In Amuse Bouche, Archives, Culinary News, European Cuisine, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/08 at 11:41
Aggiungi immagine
intervista

Carlo Cracco:
«Quel sottile piacere di stupire»

Per lo chef veneto il lusso del palato vale più di ogni altro
Psicologia e creatività i segreti della cucina d’autore. Di Marta Casadei…


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Fresh Extra Virgin Olive Oil’s Time!

In Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Organic, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/28 at 10:40

Sorry for not updating my blog but I am traveling in the south of Italy to follow the whole process to produce organic “Extra Virgin Olive Oil, [EVOO]…
…It’s Fresh Olive Oil Time!

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We Are Taking Food Seriously Again.

In Americas Cuisines, Archives, Culinary News, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Nutrition, Photography, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/22 at 09:02

The Way We Live Now
OUR RELATIONSHIP WITH food is changing more rapidly than ever, and like many others, I’ve watched in awe. As a food journalist and author for 30 years, my perspective has been unusual: I’ve worked with influential people in the field while remaining in frequent contact with my readers, who are some unknowable percentage of the home-cooking, food-obsessed segment of the public…
…I’ve never been more hopeful. (In fact, I was never hopeful at all until recently.) Each year, each month it sometimes seems, there are more signs that convenience, that mid-20th-century curse word, may give way to quality — even what you might call wholesomeness — just before we all turn into the shake-sucking fatties of “Wall-E.”
We are taking food seriously again.

Full Story: Why Take Food Seriously?; By MARK BITTMAN, on The New York Times

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Chef Caters to This Season’s Challenge: The Budget

In Americas Cuisines, Amuse Bouche, Archives, Biz Tips, Cooking Tips, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/21 at 12:25

Entertainment
Hosting parties and events, this chef has found that people want to taste the unusual, so he serves 12 types of hors d’oeuvres. The bite-sized samples allow for more creativity and exploration of global cuisines while keeping costs down…
…The local social season is heating up, which means catering kitchens are, too. Area caterers used some of their summer downtime to test new recipes, research global food trends, experiment with exotic ingredients and do some culinary travel, which always yields new taste sensations for the folks back home.

Full Story: New dishes for a new season; By MARSHA FOTTLER, on Herald Tribune

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Chef Caters to This Season’s Challenge: The Budget

In Americas Cuisines, Amuse Bouche, Archives, Biz Tips, Cooking Tips, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/21 at 12:25

Entertainment
Hosting parties and events, this chef has found that people want to taste the unusual, so he serves 12 types of hors d’oeuvres. The bite-sized samples allow for more creativity and exploration of global cuisines while keeping costs down…
…The local social season is heating up, which means catering kitchens are, too. Area caterers used some of their summer downtime to test new recipes, research global food trends, experiment with exotic ingredients and do some culinary travel, which always yields new taste sensations for the folks back home.

Full Story: New dishes for a new season; By MARSHA FOTTLER, on Herald Tribune

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100 Foods Every Omnivore Should Try

In Amuse Bouche, Archives, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/19 at 11:35

A British food writer came up with a list of 100 foods that he thinks omnivores should try in their lives. One of the hottest peppers in the world – raw Scotch bonnet pepper – and a loaf from a calf’s or pig’s cooked head coated in aspic jelly, called head cheese, make appearances on the list…
…You’ve probably eaten s’mores, peanut butter and jelly sandwiches, and a hot dog from a cart. But what about crocodile, sea urchin or — dare we say — roadkill?
All of these foods made it onto the omnivore’s 100, a list of foods that Andrew Wheeler, a British food writer, believes an omnivore should try in his or her life…

Full Story: Omnivore’s 100 challenges our feelings about food; By China Millman, on Pittsburgh Post-Gazette

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A Food-Focused Journey to the Philippines is Magical

In Archives, Asian Cuisine, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/18 at 20:08

Filipino Flavors
Filipino cuisine surprised this writer, though she notes “uninteresting food” is around. Here’s an itinerary that includes crispy fried catfish, a griddled flatbread with muscovado sugar, and tsokolate, made with native cacao…
…”But there’s no good food there!” friends told me as I prepared for a food-focused trip to Manila more than two years ago.
In fact, as I was to discover, what the Philippines has is Southeast Asia’s most misunderstood cuisine. While Thailand, Vietnam, Singapore and Malaysia are foodie destinations, the Philippines is often stereotyped as the home of balut (unhatched duck embryos, a popular snack) and fast-food chain Jollibee…

Full Story: Manila’s Magical, Misunderstood Cuisine; By ROBYN ECKHARDT, on WSJ.com

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Beef Up the Stew with Guinness

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/18 at 19:10

With a simple beef stew recipe, rich and bitter Guinness beer in place of some of the broth will permeate the tender beef and vegetables. Braised beef short ribs or beef chuck, rutabaga, some dry cider and boiled potatoes can be added as well…
…The first meal in Dublin forever transformed our family’s favorite cold-weather comfort fare: beef stew.
While we battled jet lag at Madigan’s Pub just off O’Connell Street, the waiter suggested we try a bowl of the classic beef with Guinness. A hearty, deeply rich and flavorful bowl of beef stew arrived beneath a cap of crisp pastry. After forks broke through the crust, all the wonderful aromas escaped. A bit of the “black stuff” was a wonderful addition to the pot…

Full Story: Guinness infuses beef stew with deep, satisfying flavor; by JeanMarie Brownson, on the Chicago Tribune

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Tumeric Yields Sunny Color, Exotic Taste

In Amuse Bouche, Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, Healthy Kitchen, India, Nutrition, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/16 at 10:20

Discovered in China by Marco Polo in 1280 and introduced to the West, turmeric is the spice that makes mustard yellow and often is used in curries. While it colors food much the same as saffron does, tumeric is less expensive and has a bitter, warm, exotic taste…
…I acquired a taste for turmeric early in life. At the time I didn’t have a clue I was eating turmeric. When my age was still in single digits my mother would make a special treat for me – a slice of homemade white bread slathered with yellow mustard and topped with a generous sprinkling of sugar…

Full Story: Tasting Turmeric print this article - Good and good for you, this spice is used more often than you might think; by KARL WELLS, on The Telegram

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Spanish Chef Experiments with Jellyfish

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Spain, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/15 at 22:01

Spanish chef is experimenting with several jellyfish dishes she plans to serve at her restaurant outside Barcelona next year if food regulators approve. She prepares the jellyfish by putting them live into coarse salt for 12 hours before cleaning, draining and serving in a vinaigrette or with vegetables and noodles…
…MADRID – A jellyfish soup? Or a mini-bundle of blanched vegetables with julienne strips of jellyfish? A prestigious Catalan chef plans to take advantage of the gloopy stinging creatures that plague Mediterranean beaches every summer and float them on to the region’s menus as a gastronomic delicacy…

Read: Jellyfish risotto anyone? Chef puts stinging plague on menu; by Elizabeth Nash, The New Zealand Herald

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Argentinean Cold Cut Gains Respect

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/14 at 19:12

The Minimalist
Matambre, an Argentinean cold cut stuffed with veggies, herbs, egg and seasonings, requires butterflying, and rolling and tying. It’s worth the work because it cooks beautifully, Mark Bittman writes. …
… MATAMBRE is a contraction of the Spanish words for “kill” and “hunger” — it’s the hunger killer. It’s beef stuffed with vegetables, herbs, hard-cooked egg and seasonings, so you can understand how it got its name. It is often served as a kind of cold cut in Argentina, where it was created, but it can also be served hot.
This is not a typical Minimalist dish, because there’s some real work involved, and even a little bit of technique.

Read: Killing Hunger the Spanish Way; By MARK BITTMAN, on the New York Times

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Sour Fish Soup a Dazzling Combination of Textures, Flavors

In Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Vietnam, Кулинарные Тенденциии и Гид on 2008/10/14 at 09:37

The Dish
Substantial, nutritious and colorful, Saigon’s signature sour fish soup represents the abundance of South Vietnam in a bowl, cookbook author Andrea Nguyen says. Known as canh chua ca, the bowl features tomato, pineapple, bean sprouts, okra and taro stem in a tart and salty fish broth with browned garlic and green herbs sprinkled on top. …
… Saigon—as mostVietnamese continue to refer to Ho Chi Minh City—is a thriving metropolis: hot, crowded, vibrant and utterly dazzling. “Saigon’s all about living larger. Everything’s bigger and louder” there than it is in the north, says AndreaNguyen, aVietnamese- American food writer and author of the cookbook, “Into the Vietnamese Kitchen.” …

Read: Canh Chua Ca – Saigon’s iconic sour soup is ‘wild and woolly’; By ROBYN ECKHARDT, on WSJ.com

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Around Britain with a Fork

In Archives, Environment Et Eco-Friendly, European Cuisine, Food Guide, Travel Et Places, UK, Кулинарные Тенденциии и Гид on 2008/10/13 at 09:26

The first time I called Izzie Orr to talk about her geese, her mother answered the phone. “I’m very sorry,” she said. “Izzie’s asleep. I don’t think she’d thank me for waking her up – she was milking at 4.30 this morning.” The second time I rang, her mother answered again, and told me that Izzie was moving hay from one farm to another. The third time I tried, …
… I finally got hold of Izzie – she was on a tractor doing something or other. Talk about multi-tasking. This woman has a work ethic that makes Stakhanov look like a shirker.
It turns out that Izzie doesn’t just have geese. …

Read: Matthew Fort heads to Norfolk for a crash course in geese farming; on The Guardian

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With Stress in the Air, New York Chefs Offer Comfort

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/11 at 19:41

The Big Apple’s hottest chefs are serving up old-school comfort food this fall—with a modern twist.
As stress levels rise in the city—a recession looms, crime is up and the weather is reliably wonky, New Yorkers are craving comfort. New York chefs are putting their own imprint on classic comfort foods in an effort to appeal to the city’s stressed residents. …
… Several New York chefs have added classic American comfort foods to their menus, hoping to transport diners to a more carefree time. Glenn Harris has added macaroni and cheese, pizza and a new take on old-fashioned fish sticks to The Smith’s menu. …

Read: The New Classics; on Page Six Magazine

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Spicy and Authentic Chinese

In Americas Cuisines, Archives, Asian Cuisine, China, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/08 at 18:58

This is no cheap takeout
Fuloon Restaurant in Malden, Mass., takes most Americans’ idea of Chinese food and turns it on its head, serving Shandong, Sichuan and Mandarin specialties that look nothing like the beef with broccoli you scarfed at all-night cram sessions in college. But food lovers, beware: Some dishes are safe only for masters of spicy food. …
… To begin with an analogy: You know how sometimes you read a novel, and you savor the use of language, the subtleties, the descriptions, and it becomes one of your favorite novels? And then, …

Read: Spicy and authentic Chinese; by Devra First, on the Boston Globe

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Where Are Our Manners?

In Archives, Food for Thought, Special Reports, Travel Et Places on 2008/10/01 at 21:44

Over the past few years, there have been countless discussions on minding our manners within our new modes of communication. Is it rude to text someone and ask him on a date? When is it appropriate to forward an email? Do we befriend someone on a social networking site we’ve only met once? …
… But while we’ve been debating the dos and don’ts of technology etiquette, it appears that many of us have forgotten some of the old school manners that our parents, grandparents, and teachers taught us—manners that have nothing to do with a keyboard or a monitor, but have everything to do with the long-forgotten Golden Rule.

Read: WHERE ARE OUR MANNERS?, the basics but still vitally interesting! By: Rebecca Brown; DivineCaroline.com

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Bay Leaves Fragrant and Ready

In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/28 at 17:47

Boiled and braised dishes call for one or two bay leaves, and add several more when roasting. In Southern California, fresh trees are aplenty. Here’s a rundown of the two types, one native and one Mediterranean. …
… So many things in recipes are optional. But if you live in Southern California, and you lack that bay leaf for a soup, stew or roast, it’s almost criminal to cook without it.
This is the one place in North America with a Mediterranean climate. As such, we have fresh bay leaves attached to actual bay trees, …
Read the full article: Add fresh bay leaves to recipes for aromatic appeal; by Emily Green, The Los Angeles Times

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Not all Mexican Food Packs the Calories

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Mexico, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/27 at 23:42

This chef has a healthy take on Mexican food. She serves guacamole with cucumbers, not chips, and focuses on “100% real flavors.”…
… Laura Diaz Brown, a k a Chef LaLa, is determined to dispel the myth that Mexican food is fattening, calorie-laden and unhealthy. “Not all Mexican food is deep-fried or cooked in lard,” she says.
By modifying ingredients (such as serving guacamole with cucumber slices, not chips), it’s feasible to make Mexican food healthier without losing the essence of traditional flavors, Brown says.
Check: Taste Mexico’s Most Healthful Traditions; By Natalie Haughton | Los Angeles Daily News

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Saint Gennaro Miracle – Auguri a Tutti!

In Archives, Food for Thought, Holidays~Celebrations, Special Reports, Travel Et Places on 2008/09/19 at 22:50

Naples hails miracle as saint’s blood liquefies

NAPLES, Italy (Reuters) – Thousands of Neapolitans crowded into the city’s cathedral on Friday to witness the miracle of Saint Gennaro – whose dried blood is said to liquefy twice a year, 17 centuries after his death. MORE

Our Dear Friend ‘Faccia Gialluta’ made it again.
For the non-familiar with this tradition from Naples, [Italy], two times per year we are waiting for Saint Gennaro blood to liquefy, that’s the sign that everything is going to be ok.

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First, Crack Them Open (Like Americans Do!)

In Archives, Asian Cuisine, Culinary News, Food Guide, Food Styling, Photography, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/19 at 18:28

First, Crack Them Open (Like Americans Do!)
By JENNIFER 8. LEE

THE instructions on the red wrapper are very explicit: (1) Open the packaging. (2) Use both hands to break open the fortune cookie. (3) Retrieve and read the fortune. (4) Eat the cookie.
In China, such details are necessary, it seems.
“Chinese people don’t know what to do with a fortune cookie,” said Nana Shi, who started an online business last October that is likely the only company currently selling fortune cookies in China. “They don’t know that you have to open it.” MORE

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Vietnamese cuisine has variety of ancient history

In Archives, Asian Cuisine, Culinary News, Food Guide, Travel Et Places, Vietnam, Кулинарные Тенденциии и Гид on 2008/09/14 at 20:25

Vietnamese cuisine has variety of ancient history

Vietnam has become a destination for fanatics who travel for food. And, by all accounts, it’s a cuisine that ranks right up there with the best.
If you listen to Vietnamese-American food experts, it is also a cuisine that can be translated into the Western kitchen once you become familiar with a few basics, such as the extensive use of fresh herbs. MORE

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When in Italy….here’s how to eat real Italian food

In Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/14 at 19:56

When in Italy….here’s how to eat real Italian food

Home Food’s emissaries are as tradition-bent as it gets—Italian mamas and grandmas along with a handful of men. That’s a different animal from the international Slow Food movement, which also has roots in Italy and is albeit sympathetic.
Collectively, they’re called cesarine. Marcante is one of them, but there are some 300 cesarine (and cesarini, the male version) in Home Food’s network, scattered across Italy from Sicily in the south to Lombardy in the north. MORE

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Six ridiculous restaurants

In Americas Cuisines, Archives, Culinary News, Food Guide, Food Styling, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/11 at 21:59

Six ridiculous restaurants
By: Peter Frick Wright

Used to be, a spirited birthday song and a special hat set your restaurant apart from the crowd. Now, with specialty gimmicks galore bringing folks in the door, restaurants have to go WAY over the top to get people talking.
Heart Attack Grill
It’s an elegant concept: dress up servers as “naughty nurses,” serve 8,000 calorie burgers and deep-fry the rest of the food in pure lard. MORE

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Calcutta: Mocambo

In Archives, Asian Cuisine, Ayurveda, Cooking Tips, Culinary News, Food Guide, India, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/02 at 11:46

Bites
Calcutta: Mocambo
By SOMINI SENGUPTA

My mother went to Mocambo to listen to Doris Day covers. I went to Mocambo for Fish à la Diana.
Mocambo opened its doors in 1956, a European oasis of glamour and jazz on Park Street, Calcutta’s famous cabaret row. Its second-generation owner, Nitin Kothari, called it independent India’s first nightclub, which is plausible, even if impossible to verify. There was a German architect, an Italian manager and, soon after its opening, a 17-year-old chanteuse named Pam Crain, More

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$910 For A Single Bunch Of Premium Grapes

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Japan, Special Reports, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/08/12 at 01:16


A new variety of premium grapes debuted in Japan on Monday, with a single bunch fetching as much as $910. A Japanese hotel manager paid that amount, or about $26 per grape, for a 1 1/2 pound (700-gram) bunch of the Ruby Roman grapes to serve guests at an upscale hotel, officials said.

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Gordon Ramsay’s exotic salads

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/08/04 at 12:00


The chef discovers new flavours on holidays that combine into cool and interesting combinations. Three recipes to try…. A holiday abroad is a great time to pick up ideas for new recipes. Nine times out of ten you’ll find me by the sea, wolfing down as much fresh seafood as possible with plenty of salad and vegetable dishes on the side.

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The Perfect Chicken Fried Steak Recipe

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/08/04 at 10:41

The Perfect Chicken Fried Steak Recipe

A family chicken fried steak recipe that has been passed down, passed around, tweaked, perfected, and enjoyed for three generations.
It’s simple, but effective, with a great down-home feel that will taste like Texas every time! Something to try-out!!! Click here for the Recipe

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Eel Drink Goes On Sale For Japan’s Hot Summer

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Japan, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/31 at 13:01

Eel Drink Goes On Sale For Japan’s Hot Summer

(AP) It’s the hottest season of the year in Japan, and that means it’s eel season. So, bottom’s up!
A canned drink called “Unagi Nobori,” or “Surging Eel,” … “It’s mainly for men who are exhausted by the summer’s heat,” Hayashi said of the beverage, believed to be the first mass-produced eel drink in Japan. More

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The World’s Biggest BBQ 335 FT Long

In Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Holidays~Celebrations, Photography, Russia, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/31 at 11:12


Hungry Russians create a 335ft long barbecue, with 500 sausages on 250 skewers. Most BBQs entail flipping a couple of burgers at the bottom of your garden and assembling a vegetable kebab if you’re feeling creative.But that was not the case in Moscow as a team of Russians decided to supersize and hold what they are calling the world’s longest BBQ.

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Weird and Bizarre Drinks from Japan [Update]

In Amuse Bouche, Archives, Asian Cuisine, Culinary News, Food Guide, Japan, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/31 at 10:59

What is it with Japan and weird drinks? Part of the answer lies in the love Japanese have for soft drinks – surveys show that about 40% of the nation’s citizens drink at least one soft drink every day. That’s about 50 million people! In addition, trends come and go very quickly in Japan. What’s cool today is as flat as warm Pepsi Ice Cucumber tomorrow. … so soft drink companies are constantly coming out with something new and (hopefully) attention-grabbing ’cause one success more than makes up for dozens of failures.

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A Taste of Scotland

In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/26 at 19:27

The Highlands offer gorgeous landscapes and stunning views. But three bed-and-breakfast inns are making the region a culinary destination as well. WHAT scared me wasn’t that the young Scotsman was talking about sheep innards.It was the readiness with which he spoke of them. It was the context. He knew that I had arrived in Scotland, for my first visit, just an hour earlier. He and I were all of 90 seconds into our conversation.

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These deviled eggs take comfort food to new heights

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/24 at 22:50


Great deviled eggs require a secret weapon. Something to ensure that every indentation in the tray is emptied in rapid-fire succession, that those creamy little halves are popped into the mouth like so much hot buttered popcorn.

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No ambiguity: Lobster is safe, green stuff isn’t

In Americas Cuisines, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/23 at 20:08

The intersection of commerce and public health can be a dangerous place.
That was clear last week, when the state issued a warning that eating lobster tomalley could be hazardous to your health. The slimy green stuff, which serves as the lobster’s liver and which some folks love to eat, has recently tested positive for high levels of the toxins caused by red tide algae. And those toxins can, in extreme cases, lead to respiratory failure and death.

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Asian Dressing Differently

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:32


She won’t reveal the precise recipe, for which she credits family friend Sandy Martz, Wolfe will say that she begins with a mix of honey, water and cider vinegar which is boiled down, or reduced by about a third before the remaining ingredients are added; these include canola oil, sesame oil and tamari, which is Japanese soy sauce.

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Spaghetti al sudore di pomodoro, freschezza in tavola da Pec

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:16


Ingredienti per 4 persone: 320 grammi di spaghetti, 8 pomodori maturi, 2 spicchi d’aglio, 10 foglie di basilico, 3 cucchiai di olio extravergine di oliva, 50 g. di parmigiano grattugiato, sale, pepe.

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Spaghetti al sudore di pomodoro, freschezza in tavola da Pec

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:16


Ingredienti per 4 persone: 320 grammi di spaghetti, 8 pomodori maturi, 2 spicchi d’aglio, 10 foglie di basilico, 3 cucchiai di olio extravergine di oliva, 50 g. di parmigiano grattugiato, sale, pepe.

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Fish Pedicures: Carp Rid Human Feet of Scaly Skin

In Archives, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Special Reports, Travel Et Places on 2008/07/22 at 21:56


Fish Pedicures: Carp Rid Human Feet of Scaly Skin

Ready for the latest in spa pampering? Prepare to dunk your tootsies in a tank of water and let tiny carp nibble away. More

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Fish Pedicures: Carp Rid Human Feet of Scaly Skin

In Archives, Environment Et Eco-Friendly, Food for Thought, Healthy Kitchen, Special Reports, Travel Et Places on 2008/07/22 at 21:56


Fish Pedicures: Carp Rid Human Feet of Scaly Skin

Ready for the latest in spa pampering? Prepare to dunk your tootsies in a tank of water and let tiny carp nibble away. More

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A Terrible Choice: Crops or Water?

In Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Special Reports, Travel Et Places on 2008/07/21 at 21:33

Global food shortages have placed the Middle East and North Africa in a quandary, as they are forced to choose between growing more crops to feed an expanding population or preserving their already scant supply of water.

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Raising the Chocolate Bar

In Archives, Chocolate, Culinary News, European Cuisine, Food Guide, Food Styling, Photography, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/21 at 21:32

In the slow-food capital of Turin, Italy, Guido Gobino’s new “extreme chocolate tasting room” may well be the most decadent spot to engage in this sensual pursuit. After marvelling at the chocolates in his historic storefront, you can sniff the many aromas of chocolate from tall acrylic tubes in the educational area, then slip downstairs to his pri

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Concorso gastronomico internazionale Chicco d’oro 2008

In Archives, Culinary News, European Cuisine, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/18 at 11:57

Concorso gastronomico internazionale Chicco d’oro 2008 – Al concorso possono partecipare tutti i cuochi professionisti italiani, anche residenti all’estero, con l’impegno a realizzare due preparazioni di riso: una elaborazione del tradizionale “Risotto all’Isolana” secondo la ricetta storica del Cav. Pietro Secchiati e una libera interpretazione del riso.

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Toscana: Salsicce e fagioli all’uccelletta

In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/18 at 02:22


Toscana: Salsicce e fagioli all’uccelletta di Peccati di Gola

Ingredienti per 4 persone: 1/2 kg di fagioli, 2 rametti di salvia, 3 spicchi d’aglio, 4 cucchiai di olio extravergine di oliva, 300 g. di pomodori pelati, 8 salsicce, sale e pepe.

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Hamburgers Conquer Paris

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Food Styling, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/18 at 01:49


Beginning a few years ago but picking up momentum in the past nine months, hamburgers and cheeseburgers have invaded the city. Anywhere tourists are likely to go this summer — in St.-Germain cafes, in fashion-world hangouts, even in restaurants run by three-star chefs — they are likely to find a juicy beef patty, almost invariably on a sesame seed bun.

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The Origins of Your Favorite Condiments

In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Special Reports, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/17 at 10:32


Next time someone asks you to pass the ketchup, mustard, mayo or Worcestershire sauce, you can wow them with your knowledge of the condiments. The word “ketchup” comes from the Chinese “ke-tsiap,” and if you’re wondering why ketchup isn’t used in Chinese food, well, there’s your story. Ke-tsiap wasn’t at all like ketchup.

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A Fruit with 6X Vitamin C of Oranges & 2X Calcium of Milk

In Amuse Bouche, Archives, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Sweet News, Travel Et Places, Vegetarian, Кулинарные Тенденциии и Гид on 2008/07/16 at 21:55


It is one of the strangest fruits under the sun and has been revered in Africa for thousands of years. The fruit, which from the outside looks like a coconut, contains six times more vitamin C than oranges and twice as much calcium as milk.

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Groom’s Cake: Dreaming of Beer & BBQ

In Amuse Bouche, Archives, Chocolate, Culinary News, Food Guide, Holidays~Celebrations, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/16 at 15:53


Let’s be honest. Weddings are usually events that are mostly run by and for women. It’s the bride’s day, and her careful planning runs the show, from choosing her lace-embossed ivory dress to selecting the peach peony bouquet. However, one matrimonial item is reserved for her male counterpart to envision and bring to fruition – groom’s cake.

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22 Ways to Upstage Your Usual Barbecue

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/16 at 15:36


It’s summertime and when it comes to food, that can only mean one thing, it’s time to get grilling. If you’re wondering what to actually throw on the barbie this year, now’s the time to spice up the usual menu with some flavorful chicken, juicy steak, fresh corn on the cob, and creative side dishes. From entertaining inspiration to cool cocktails, consider these your first steps toward grilling up a summer storm.

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Greek Food and Wine, The Quick and the Med:

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/15 at 18:48


The Greeks’ nearly mythological passion for food and drink also means serving Hellenic specialties makes for one heck of a summer party. “Really, in Greece, entertaining is spontaneous — you say, ‘Come over tonight,’ and put out appetizers or …

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Sea, Détox and Sun

In Archives, European Cuisine, France, Healthy Kitchen, Holidays~Celebrations, Travel Et Places on 2008/07/14 at 19:22


Sea, détox and sun

Réconcilier équilibre diététique et dolce vita…, c’est la délicieuse idée de Martine Fallon, qui organise des croisières détox en Turquie. Elle nous offre quatre recettes avant l’embarquement.

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Dinner: Takoyaki

In Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Japan, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/13 at 16:32


Takoyaki are fairly hard to make well, and Tokyoites tend to do a poor job, even takiyaki vendors. The snack is commonly sold from street vendors and small shops as a street food throughout Japan, but it’s mostly people from Osaka who make takoyaki at home and eat it not as a snack, but as a meal.

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77 Year-Old Granny Beats Up Italian Soldiers

In Archives, Food for Thought, Healthy Kitchen, Special Reports, Travel Et Places on 2008/07/10 at 12:34

Keiko Wakabayshi, also known as the “Samurai Granny” was hired by the Italian army to teach new soldiers hand to hand combat techniques. But if you think that she is only teaching the methods rather than putting them into practice, think again.

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Chocolate Will Be as Expensive as Caviar

In Amuse Bouche, Archives, Chocolate, Culinary News, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Special Reports, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/08 at 13:22

Chocolate’s bitter sweet relationship with the rainforest

(CNN) — “I think that in 20 years chocolate will be like caviar,” says John Mason, executive director and founder of the Ghana-based Nature Conservation Research Council (NCRC). Chocolate will become so rare and so expensive that the average Joe just won’t be able to afford it.

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Cherries Jubilee by Auguste Escoffier

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, France, Healthy Kitchen, Nutrition, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/08 at 12:12

Cherries jubilee to make at home
By Wolfgang Puck

When you have fresh fruit this delicious, you really don’t need to enhance it with too much cooking. Usually, just rinsing it with cool water and putting it in a bowl does nicely. Sometimes, though, it’s fun to do a little bit more to highlight the dazzling color, flavor, and texture, like putting it into a fruit salad, cobbler, or pie. More

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Middle East enjoys varieties of hummus

In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/07 at 11:14


Middle East enjoys varieties of hummus
Chickpeas are spicy, chunky, mild and garlicky
Bonnie Stern

Hummus is the Arab word for chickpeas. They are called garbanzo beans in Spain and ceci beans in Italy and just about all Mediterranean countries have their versions of hummus: chunky or smooth, spicy or mild, garlicky or lemony, to name just a few. But chickpeas can be used in casseroles, soups, salad, couscous, stews, rice dishes and much more. More

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Africa and Coca-Cola: Index of Happiness?

In Archives, Food for Thought, Travel Et Places on 2008/07/06 at 17:18

AFRICANS buy 36 billion bottles of Coke a year. Because the price is set so low—around 20-30 American cents, less than the price of the average newspaper—and because sales are so minutely analysed by Coca-Cola, the Coke bottle may be one of the continent’s best trackers of stability and prosperity.

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Pack it up! It’s time for a Fourth of July picnic

In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Special Reports, Travel Et Places on 2008/07/03 at 22:09


Fried chicken? Check. Coleslaw? Check. Biscuits, ham and brownies? Triple check. Make some fireworks in your basket. A few smart cooking techniques and updated ingredients can bring the joys of a homemade picnic back to the holiday — and out to the beach, park or mountainside.

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Best Foods for Men

In Americas Cuisines, Amuse Bouche, Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Special Reports, Travel Et Places on 2008/07/03 at 15:29


It’s great to be a hungry man in America
If these dishes haven’t yet crossed your lips as you’ve crossed the country, you’ve got some miles to cover and some joys to behold
By Matt Goulding

From the lobster pounds of Maine to the burrito barrios of San Francisco, our country serves up regional chow that rivals the food of any nation on this planet. More

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10 Reasons Why Organic Can Feed the World

In Archives, Environment Et Eco-Friendly, Food Guide, Food for Thought, Healthy Kitchen, Nutrition, Organic, Special Reports, Travel Et Places on 2008/06/30 at 13:46


10 reasons why organic can feed the world
Ed Hamer & Mark Anslow

Switching to organic farming would have different effects according to where in the world you live and how you currently farm.
Studies show that the less-industrialised world stands to benefit the most. More

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Pro Poker Players Bet Away From the Table, Too

In Archives, Food for Thought, Special Reports, Travel Et Places on 2008/06/30 at 13:00


Pro Poker Players Bet Away From the Table, Too
By MICHAEL KAPLAN
LAS VEGAS

His drive to burn calories was motivated by finance, not fitness. “Last year, I talked about how I used to weigh 181 pounds and somebody said that I’d never weigh that again,” said Mr. Matusow, who stands six feet tall and who on this day weighed 189, down from his peak of 241 pounds. “I said I would, and we made the bet for $100,000.” More

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