Food Blogs in English
October 6, 2008
17:28
The Worlds Worst Soda
I'm home ill today. I'm not sure why I'm telling you all that, as it has very little to do with food. But, eh, people have been telling me to be a little more personable on the blog. Consider this you getting to know me better. :-P Tara and I spent the part of the day on Saturday shopping at Uwajimaya, possibly my second favorite place to shop in all of Seattle. The best part about this place is that it is the place to find imported foods and products from East Asia. If you want Pocky or any other of Mass Produced Japanese products, this place is Nirvana. Which is how I came across this soda, called, without a trace of irony, Ice Cream Soda. It's an imported Japanese soda, and it's perfectly, beautifully, horrible. Here's what I think would be the recipe if one wanted to make this drink at home. Take 300 ml of carbonated water. Place in eight packs of Bubble Yum. Allow to set overnight to extract the bubble gum flavor. The next morning, remove the gum, add twenty-seven servings of cotton candy. Allow to melt. Add one drop of blue food coloring. Serve. It is so sweet. SO sweet. I have no idea on the taste for sweets held by Japanese children, but I've never tasted a drink like this. For all of my kvetching about American Soda, there's little in comparison to this.
Source: Accidental Hedonist
Categories: Food Blogs in English
13:01
Slashfood 8 (Ate): Bacon on the brain
Filed under: Pork, Trends, Slashfood Ate
Maybe you've noticed it too -- the absurd fascination with everything (and anything!) bacon. Over the past few months, I've seen the most ridiculous items (food and non-food) constructed with bacon, and honestly, I don't really know what to make of it. I obviously forward all of the links to my boyfriend, who is known for responding to all questions posed to him with a simple: bacon. (How was your day, honey? Bacon.) But on the other hand, I feel kind of nauseated by the idea of bacon underwear. Here's a round-up of some of the most outrageous, judge for yourself.
Bacon Tiara from Serious Eats
Bacon Cinnamon Rolls, also from Serious Eats
Meat Gadgets from Gizmodo (questionable whether there's bacon in there, but strange all the same...)
French Toast and Bacon Sandwich from Baking Bites (actually, yum)
Bacon Obama logo from us! (that would be Slashfood)
Bacon Ice Cream from Jumbo Empanadas
The infamous Bacon Bra from Slashfood
Maple Bacon Lollipops from lollyphilePermalink | Email this | Comments
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
12:01
Snobby coffee intervention
Filed under: Coffee, Restaurants, New Products, America, Coffee shops, Fast Food
Unsnobbycoffee.com sounds like it might be something really good for your dad or uncle who still can't pronounce "grande" and thinks "frappuccino" is a made-up word (and to be fair, "frappuccino" is a made-up word, by Boston's The Coffee Connection chain which was bought by Starbucks).
Actually, unsnobbycoffee.com is the website for McDonalds' new ad campaign.
"McDonald's has made it simple and easy to get the delicious espresso drinks you crave. No crazy names or sizes. No second language required. So hang out and have some fun."
What? McDonald's wants to be a coffee house?Continue reading Snobby coffee intervention
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Source: Slashfood
Categories: Food & Related News, Food Blogs in English
11:03
How to blacken catfish
Filed under: Lunch, Dinner, Fish, Broiling, Frying, Grilling, Braising
Nothing tastes like a good blackening. And it's not even hard.
Many people shy away from blackened foods, thinking that blackening means charring the meat, the vegetable, whatever is being blackened.
Au contraire! Blackening refers to what happens to the Cajun spices! The spices get really hot and kazaam! They explode in the heat, turning black and infusing your fish, meat, vegetables or what-have-you with their flavor. Cajun, delicious, and a lot better for you than frying.
Check out instructions on how to make two seriously delicious blackened catfish fillets after the jump.Continue reading How to blacken catfish
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Source: Slashfood
Categories: Food & Related News, Food Blogs in English
10:00
Feast Your Eyes: Carrot cake pancakes
Filed under: Feast Your Eyes
I find that pancakes that have some heft and substance are far better in terms of keeping you full and satisfied than the ones that are made of 'just add water' mix. These carrot cake pancakes by Joy the Baker aren't just chock full of carrot-y goodness, they're made with sourdough starter for added lift and tang. You can find the recipe here.Read | Permalink | Email this | Comments
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
08:00
Tip of the Day: Vanilla extract to the rescue
Filed under: Health & Medical, Tip of the Day
Burning your hand is a painful experience. Instead of running to the medicine cabinet next time, check out this alternative pain reliever found right in your kitchen!Continue reading Tip of the Day: Vanilla extract to the rescue
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Source: Slashfood
Categories: Food & Related News, Food Blogs in English
07:28
Pork and Fennel Ragu
Cooking Light. -- posted by dicentra
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
06:54
Easy Cheesy Chicken & Veggie Gnocchi Bake
This dish was born out of one those days when grocery shopping day was overdue and we had little in the house that I thought I could pull together as a meal. We had part of a left over store bought rotisserie chicken in the fridge along with odds and ends of veggies that had made it to the end of the week. So, I played it by ear and we ended up really enjoying the results. You could very easily leave out the chicken and make this a vegetarian dish. -- posted by Sarah_Jayne
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
06:46
Butternut Squash and Vanilla Risotto
From Giada DeLaurentiis. Dont let the vanilla scare you! -- posted by MaxineCheeseburger
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
06:28
Cheese Lasgna from Scratch
This is a great freezer dish. Fresh pasta makes it melt in your mouth good! You can substitute well-drained cottage cheese for the ricotta. I make this at least once a month -- great for the lunch-bag. Enjoy :) -- posted by slb2008
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
06:18
Penne Bosciaola
A recipe from the carton of Santa Sweets Grape Tomatoes -- posted by kit in NO
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
06:09
Easy Minestrone
The easiest and most delicious minestrone you can have! I saw it on a cooking show and it is one of Sandi Richards best recipes. Its awesome done in a crock pot..and I recommend some garlic bread to go with. -- posted by FoodieFinn
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
05:47
Italian-Style Meat Loaf
My DM loves meatloaf and liked this a lot. -- posted by Kymmarie
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
05:46
Chicken Saltimbocca
Yes, another one - just a little different -- posted by Kymmarie
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
05:36
Chicken Bruschetta
From a checkout line cookbook - it was a really good one! -- posted by Kymmarie
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
October 5, 2008
22:29
di mamma ce n’è una sola…
Judy’s grandchildren Abner (Micah and Marguerite’s older boy) and Amalia (Tad and Diane’s youngest) took a break from Judy’s birthday celebration for very important discussions. There’s a saying in Italian, di mamma ce n’è una sola…, there’s only one mother, in other words, you only have one mother… A few weeks ago, the Parzen family celebrated [...]
Source: Do Bianchi
Categories: Food Blogs in English, Wine & Beverage News, Wine Blogs in English
19:00
Geeky food to lighten up your weekend
Filed under: Food Oddities, On the Blogs
Among the many food blogs I keep up with, there are a couple of geek-oriented and pop culture blogs I also check regularly. One of my favorites is Geekstir, a blog dedicated to all things sci-if/geek/video games.
Even though Geekstir is not focused on food, there will occasionally be a post about geeky food. This post caught my eye because it's definitely something you could do on a lazy weekend afternoon. Well, maybe not the R2D2 cake, but you could make the Ewok cupcakes, as well as the Darth vader and Yoda pizza's. Have some fun this weekend, and enjoy some geeky food!Permalink | Email this | Comments
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
18:00
Cocktail Hour: L'Aurore
Filed under: Cocktail Hour
After a week spent wandering the halls of Tales of the Cocktail in July 2008, sipping many finely stirred and shaken libations; I said to myself, "These special cocktails need to be shared with the world." So I bring you Cocktail Hour, a finer way to celebrate the end of the day; with these recipes. They have either been created specifically for Tales of the Cocktail, or re-designed for a new approach on the traditional version by some of the top Mixologists in the world. Many are being presented to the public here for the first time. Enjoy!
L'Aurore cocktail recipe after the jumpContinue reading Cocktail Hour: L'Aurore
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Source: Slashfood
Categories: Food & Related News, Food Blogs in English
17:00
Nazuki bread pudding
Filed under: Recipes, Cooking Without a Recipe, Bread
I love cooking on Sunday morning. Sunday is usually the one day of the week I can do whatever I want, so they're pretty laid back and slow. It's only been a recent discovery that I enjoy cooking on my one easy day of the week, as opposed to a bowl of cereal, but I'm glad I finally did come to that realization.
Some of you may remember a post from earlier this week about Nazuki, a spice bread from Georgia. Well, everyone's been pretty busy this week, so the second loaf was starting to go stale. Of course one of the best ways to use up stale bread is a nice bread pudding, and that's what I made for my Sunday morning. My first thought was to make a savory bread pudding with some tomatoes that I need to use up, but I just couldn't see using a sweet bread in a savory dish. The flavors wouldn' mesh.
After breifly flirting with making French toast instead, I mixed up some milk and eggs with some cinnamon and brown sugar, then pourd it over the crumbled Nazuki in a baking dish. The bread pudding didn't take very long to bake, and it was delicious when it was done. It was a sweet dish, but not any more so than French toast and less so than sweet syrup on pancakes. If you don't have any Nazuki on hand, I bet this would be great with cinnamon raisin bread. The recipe is after the jump.Continue reading Nazuki bread pudding
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Source: Slashfood
Categories: Food & Related News, Food Blogs in English
16:00
Wine of the Week: Chardonnay
Filed under: Wine, West Coast, Fall, Wine of the Week
We turn to another classic for this week's Wine of the Week. Chardonnay, probably the world's most famous wine grape, is like the Gumby of wine, versatile beyond imagination. It's a grape that can truly express terroir, or the wine's sense of place. In Champagne, Chardonnay produces light, acidic, bubbly wines. In Burgundy, Chardonnay ranges from crisp and bone-dry in Chablis to richer, aged, and complex in some of the southern districts. In cooler climates, Chardonnay is racy and acidic, with green apple and citrus fruit flavors. In warm climates, the grape takes on tropical fruit flavors.
In new world wine regions, Chardonnay can be beautifully balanced between acidity, fruit, and oak, or it can be a horribly overoaked, overripe adult Kool-Aid that makes one choke and beg to join the ABC (Anything but Chardonnay) club. Despite being one of the noblest grapes in the world, Chardonnay has been used and abused by mass wine producers in recent years, leading wine drinkers to look for varietals that are subtler and more interesting.
There's nothing worse than taking a sip of Chardonnay and feeling like you've been whacked over the head with a plank of charred oak. Good winemakers know that oak is a complement to the fruit, not a way of hiding its flaws, just as good cooks use salt to bring out the dish's flavors, not to overwhelm it.
Continue reading "Wine of the Week: Chardonnay" after the jump.Continue reading Wine of the Week: Chardonnay
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Source: Slashfood
Categories: Food & Related News, Food Blogs in English
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