Food & Related News
March 9, 2010
01:30
Caramel-Cream Macchiato Coffee
My addition to the perfunctory coffee drinks posted on Recipezaar. From Southern Living. Tip: Don't throw out over-whipped cream; rescue it. Add a few tablespoons of additional whipping cream, then beat on low with an electric mixer until perfect peaks appear. -- posted by gailanng
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
00:00
Deschutes' Jubel 2010 - Beer of the Week
Filed under: Drinks
Photo: Deschutes Brewery
The story starts with a thief: Several decades ago, a burglar tried nabbing a keg of Jubelale, the winter seasonal from Bend, Ore.'s Deschutes Brewery. But the bandit dropped the hefty keg outside, where it froze in the cold weather.
When Deschutes' owner, Gary Fish, found the keg the following morning, half the beer became a Popsicle -- and the other half turned into a super-concentrated, super-delicious version of Jubelale. The serendipitous discovery has since become an annual tradition, with Super Jubel gracing taps at Deschutes' pubs every winter.
"We usually only do a very small batch at the breweries," says marketing manager Jason Randles. "But for our 2010 Reserve Series lineup, we said, 'Let's put some in oak and make it a bit more available for drinkers.'" The result is that, for the first time since 2000, Deschutes bottled the jacked-up Jubel.Continue reading Deschutes' Jubel 2010 - Beer of the Week
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
March 8, 2010
23:00
What Is Hydrolyzed Vegetable Protein?
Filed under: Health & Medical, Food News
Photo: mosabua, Flickr
If you've eaten potato chips or chicken nuggets lately, chances are you had a bite of hydrolyzed vegetable protein -- a salty and savory flavor enhancer used in many foods you may eat every day.
The behind-the-scenes food additive came to national attention last week: the FDA issued a mass recall of processed food products when it was discovered that a batch of HVP coming from Basic Food Flavors Inc. in Las Vegas, Nev., was contaminated with salmonella, the Chicago Tribune reported.Continue reading What Is Hydrolyzed Vegetable Protein?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
23:00
What Is Hydrolyzed Vegetable Protein?
Filed under: Health & Medical, Food News
Photo: mosabua, Flickr
If you've eaten potato chips or chicken nuggets lately, chances are you had a bite of hydrolyzed vegetable protein -- a salty and savory flavor enhancer used in many foods you may eat every day.
The behind-the-scenes food additive came to national attention last week: the FDA issued a mass recall of processed food products when it was discovered that a batch of HVP coming from Basic Food Flavors Inc. in Las Vegas, Nev., was contaminated with salmonella, the Chicago Tribune reported.Continue reading What Is Hydrolyzed Vegetable Protein?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
22:00
Does This Taste Bad, or Am I Just (Pine) Nuts?
Filed under: Health & Medical, News
Photo: annalibera, Flickr
Raise your hand if it's happened to you: A couple days ago, you loaded your salad down with pine nuts, adding a nice crunch to your greens. Now, two days later, everything you eat tastes bitter, metallic, and just plain foul. And no matter how you try to cleanse your palate, things continue to taste bad for the next week. Even more confounding: family members who ate that same offending salad have no idea what you're talking about.
Pine nut mouth (yes, that's what it's being called -- who comes up with these names, anyway?) is a poorly documented phenomenon, but it's starting to gain more attention in foodie circles, and scientists are beginning to take note, too. There's not enough scientific data yet to draw any conclusions, but there are a few theories as to what causes this vexing condition. Gregory Moller, a professor of environmental chemistry and toxicology at the University of Idaho, pointed out to the Bay Area News Group that what we call pine nuts are actually not just a single species; 29 different pine trees produce edible nuts. "It could be," he explained, "that some of these species are mildly toxic to some people."Continue reading Does This Taste Bad, or Am I Just (Pine) Nuts?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
22:00
Does This Taste Bad, or Am I Just (Pine) Nuts?
Filed under: Health & Medical, News
Photo: annalibera, Flickr
Raise your hand if it's happened to you: A couple days ago, you loaded your salad down with pine nuts, adding a nice crunch to your greens. Now, two days later, everything you eat tastes bitter, metallic, and just plain foul. And no matter how you try to cleanse your palate, things continue to taste bad for the next week. Even more confounding: family members who ate that same offending salad have no idea what you're talking about.
Pine nut mouth (yes, that's what it's being called -- who comes up with these names, anyway?) is a poorly documented phenomenon, but it's starting to gain more attention in foodie circles, and scientists are beginning to take note, too. There's not enough scientific data yet to draw any conclusions, but there are a few theories as to what causes this vexing condition. Gregory Moller, a professor of environmental chemistry and toxicology at the University of Idaho, pointed out to the Bay Area News Group that what we call pine nuts are actually not just a single species; 29 different pine trees produce edible nuts. "It could be," he explained, "that some of these species are mildly toxic to some people."Continue reading Does This Taste Bad, or Am I Just (Pine) Nuts?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
21:00
Bubbles & Sweets Event Dishes Up Effervescent and Unexpected Desserts
Filed under: Events
Photo: Heather Tyree.
Bubbles & Sweets...with a Twist, presented by the Art Institute of Charleston and Charleston Magazine, was back by popular demand at this year's Charleston Wine + Food Festival. What exactly was the promised twist? There were more than a few unusual flavors and interpretations of the classics (and, unlike almost every other festival event this year, there was nary a cupcake to be found).
Elizabeth Falkner, of Citizen Cake and Orson in SF, created a dense, tart, eggless lemon curd, finished with micro herbs that added a refreshing and oddly savory end note. Andrea Lever, of Magnolias and Blossom in Charleston, brought together sweet and salty with her Split Farms goat cheesecake with a crunchy pretzel crust and a smoky fig and bacon jam topping. M. Kelly Wilson of Low Country's Cassique offered up a bubblegum ice-cream float (think straight Bazooka) in house-made cherry soda.
Spicy additions to the usual mix of sweets was Todd Richter's dark-chocolate cake served with spearmint mojito, and the candied jalapeno on top of Kinsey Sattane's creamy lemon cheesecake with prickly pear cactus sauce.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
21:00
Bubbles & Sweets Event Dishes Up Effervescent and Unexpected Desserts
Filed under: Events
Photo: Heather Tyree.
Bubbles & Sweets...with a Twist, presented by the Art Institute of Charleston and Charleston Magazine, was back by popular demand at this year's Charleston Wine + Food Festival. What exactly was the promised twist? There were more than a few unusual flavors and interpretations of the classics (and, unlike almost every other festival event this year, there was nary a cupcake to be found).
Elizabeth Falkner, of Citizen Cake and Orson in SF, created a dense, tart, eggless lemon curd, finished with micro herbs that added a refreshing and oddly savory end note. Andrea Lever, of Magnolias and Blossom in Charleston, brought together sweet and salty with her Split Farms goat cheesecake with a crunchy pretzel crust and a smoky fig and bacon jam topping. M. Kelly Wilson of Low Country's Cassique offered up a bubblegum ice-cream float (think straight Bazooka) in house-made cherry soda.
Spicy additions to the usual mix of sweets was Todd Richter's dark-chocolate cake served with spearmint mojito, and the candied jalapeno on top of Kinsey Sattane's creamy lemon cheesecake with prickly pear cactus sauce.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
20:32
Tagliatelle a La Hudson - Lemon Cream Pasta
Lemony creamy pasta dish -- posted by GoldsmithLissa
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
20:00
Four Fresh Sauces for Fish
Filed under: The Skinny Chef, Recipes
Photo: The Skinny Chef.
Don't be afraid to cook fish -- it makes an easy, fast meal that you can serve with a flavorful fresh sauce. If it's in your budget, try wild salmon, which is naturally high in omega-3's. If not, go for tilapia instead -- it's inexpensive, easy to find and has a white, flaky texture that most people love.
To prepare the fish, preheat your oven to 400°F. Simply coat the fish with a light layer of olive oil spray and a pinch of salt and pepper. Place in a glass baking dish and bake for 10 to 12 minutes until the fish flakes with a fork. Top with a scoop of sauce and serve immediately.
See the Skinny Chef's recipes for sauce to serve with fish, after the jump.Continue reading Four Fresh Sauces for Fish
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:30
The Lee Brothers Keep Things Simple
Filed under: Events
Heather Tyree
Matt and Ted Lee, longtime connoisseurs and champions of Southern cuisine, have maintained a strong bond to the local community in Charleston despite having long ago made New York City their home away from home. When they first left the Low Country to attend colleges in 1994, they so missed the flavors of the region that they founded The Lee Bros. Boiled Peanuts Catalogue, an excellent source for mail ordering Southern staples wherever you might be. An illustrious career as freelance writers and cookbook authors followed and has brought greater national recognition of and respect for Southern food traditions, ingredients, and even novelties (Piggly Wiggly magnets, anyone?).
I was excited to make their acquaintance at the Celebrity Authors Reception, held in a beautiful private home and garden on LeGare St. here in Charleston on Saturday afternoon. As we snacked on bruschetta, fried ricotta, and phyllo crusts filled with creamy braised lamb (courtesy of Thomas Egerton at MUSE restaurant), Ted shed some light on why he believes his brother and he possess such unique insight to and appreciation for Low-country cuisine: "We grew up here, but we were not born here." The distinction may seem, on the surface, to be a splitting of hairs, but he went on to articulate that while those who were born into old Southern families often take their rich food and cultural heritage for granted, his brother and he developed a great respect for those same traditions and rituals experiencing, enjoying, and analyzing them always with just a hint of self-imposed distance and awe. Sometimes it takes an outsider, or two, to show you just what you've got going for you.Continue reading The Lee Brothers Keep Things Simple
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:30
The Lee Brothers Keep Things Simple
Filed under: Events
Heather Tyree
Matt and Ted Lee, longtime connoisseurs and champions of Southern cuisine, have maintained a strong bond to the local community in Charleston despite having long ago made New York City their home away from home. When they first left the Low Country to attend colleges in 1994, they so missed the flavors of the region that they founded The Lee Bros. Boiled Peanuts Catalogue, an excellent source for mail ordering Southern staples wherever you might be. An illustrious career as freelance writers and cookbook authors followed and has brought greater national recognition of and respect for Southern food traditions, ingredients, and even novelties (Piggly Wiggly magnets, anyone?).
I was excited to make their acquaintance at the Celebrity Authors Reception, held in a beautiful private home and garden on LeGare St. here in Charleston on Saturday afternoon. As we snacked on bruschetta, fried ricotta, and phyllo crusts filled with creamy braised lamb (courtesy of Thomas Egerton at MUSE restaurant), Ted shed some light on why he believes his brother and he possess such unique insight to and appreciation for Low-country cuisine: "We grew up here, but we were not born here." The distinction may seem, on the surface, to be a splitting of hairs, but he went on to articulate that while those who were born into old Southern families often take their rich food and cultural heritage for granted, his brother and he developed a great respect for those same traditions and rituals experiencing, enjoying, and analyzing them always with just a hint of self-imposed distance and awe. Sometimes it takes an outsider, or two, to show you just what you've got going for you.Continue reading The Lee Brothers Keep Things Simple
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:00
Cheap Eats and Tip Jars: The San Francisco Chronicle In 60 Seconds
Filed under: Newspapers, In Sixty Seconds, In 60 Seconds, News
Photo: jules:stonesoup
- Dublin's Koi Garden serves upwards of 1,000 customers at its weekend dim sum service. They must be onto something.
- You'd never think of tipping less than 20 percent for table service, right? Tip jar etiquette is not as clear. Think good karma.
- Either way, you'll have more left over for tips if you eat at one of these Bargain Bites.
- Smooth and intense, Gjetost is the Norwegian take on goat cheese -- and it's not for everyone.
- You know which wines to pair with chicken or steak...but what about broccoli?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:00
Cheap Eats and Tip Jars: The San Francisco Chronicle In 60 Seconds
Filed under: Newspapers, In Sixty Seconds, In 60 Seconds, News
Photo: jules:stonesoup
- Dublin's Koi Garden serves upwards of 1,000 customers at its weekend dim sum service. They must be onto something.
- You'd never think of tipping less than 20 percent for table service, right? Tip jar etiquette is not as clear. Think good karma.
- Either way, you'll have more left over for tips if you eat at one of these Bargain Bites.
- Smooth and intense, Gjetost is the Norwegian take on goat cheese -- and it's not for everyone.
- You know which wines to pair with chicken or steak...but what about broccoli?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
18:00
Students Grow Arab Garden in South Carolina
Filed under: Farming
Photo: timtom.ch, Flickr
While Arab traders helped facilitate the exchanges that shaped cooking in sub-Saharan Africa, pre-Columbian cuisine of the Middle East often gets short shrift in South Carolina, a noted outpost of African Diaspora foodways.
According to Stephen Sheehi, associate professor of Arab Studies at the University of South Carolina, the Arab world was responsible for cultivating emmer wheat and introducing enslaved Americans' ancestors to bananas and peanuts.
"In that respect, there's always been a tie," Sheehi says.
Exploring Arab contributions to Southern cookery is just one objective of Sheehi's new class, which he warns can't be reduced to a soundbite. The syllabus is also designed to introduce students to concepts of land management, local food and sustainability. Sheehi's students are planting an Arab garden on their campus in Columbia, S.C. and preparing to build a tandour oven, with the resulting bread and veggies pledged to a nearby chapter of Food Not Bombs.Continue reading Students Grow Arab Garden in South Carolina
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
18:00
Students Grow Arab Garden in South Carolina
Filed under: Farming
Photo: timtom.ch, Flickr
While Arab traders helped facilitate the exchanges that shaped cooking in sub-Saharan Africa, pre-Columbian cuisine of the Middle East often gets short shrift in South Carolina, a noted outpost of African Diaspora foodways.
According to Stephen Sheehi, associate professor of Arab Studies at the University of South Carolina, the Arab world was responsible for cultivating emmer wheat and introducing enslaved Americans' ancestors to bananas and peanuts.
"In that respect, there's always been a tie," Sheehi says.
Exploring Arab contributions to Southern cookery is just one objective of Sheehi's new class, which he warns can't be reduced to a soundbite. The syllabus is also designed to introduce students to concepts of land management, local food and sustainability. Sheehi's students are planting an Arab garden on their campus in Columbia, S.C. and preparing to build a tandour oven, with the resulting bread and veggies pledged to a nearby chapter of Food Not Bombs.Continue reading Students Grow Arab Garden in South Carolina
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
17:00
Blood Orange - Feast Your Eyes
Filed under: Feast Your Eyes
Photo: thedabble, Flickr
Blood-orange season in Sicily makes many of us long for plane tickets to Catania, where the delicate, sweet Tarocco variety grows and rarely travels beyond the Italian border. However, we have options -- Spain provides us with the tender and sweet Sanguinello and California offers the ruby-colored Moro variety. Let the juicing begin -- or just plain peeling and eating.
Recipes abound. Fennel pairs well with blood oranges, in a salad with pomegranate and Pecorino. You can use it in an intensely flavorful marinade for a pork tenderloin, or try a dessert of pound cake with blood-orange glaze. Martha Stewart suggests mixing the juice with citrus-flavored vodka and simple syrup for a blood-orange martini.
If you'd like to know more about the magical blood orange, read this terrific Saveur magazine story by David Karp (a.k.a. The Fruit Detective).
Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
17:00
Blood Orange - Feast Your Eyes
Filed under: Feast Your Eyes
Photo: thedabble, Flickr
Blood-orange season in Sicily makes many of us long for plane tickets to Catania, where the delicate, sweet Tarocco variety grows and rarely travels beyond the Italian border. However, we have options -- Spain provides us with the tender and sweet Sanguinello and California offers the ruby-colored Moro variety. Let the juicing begin -- or just plain peeling and eating.
Recipes abound. Fennel pairs well with blood oranges, in a salad with pomegranate and Pecorino. You can use it in an intensely flavorful marinade for a pork tenderloin, or try a dessert of pound cake with blood-orange glaze. Martha Stewart suggests mixing the juice with citrus-flavored vodka and simple syrup for a blood-orange martini.
If you'd like to know more about the magical blood orange, read this terrific Saveur magazine story by David Karp (a.k.a. The Fruit Detective).
Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
16:20
Ravioli Caprese
Recipe courtesy Giada De Laurentiis. I love learning new cooking techniques and I've been wanting to try making my own ravioli. This looked super yummy and a lot easier than I thought ravioli from scratch would be. -- posted by Jfoxe
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
16:19
Crema Di Spinaci
An Italian cream of spinach soup -- posted by Chef #669019
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
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