Food & Related News
September 3, 2010
00:00
Skinny Celebrities Pushing Fatty Food
Filed under: On the Blogs
Photo: Carl's Jr.
The thing with endorsements is that the featured celebrities are actually supposed to use the products -- that's what makes the public flock to buy it. Slashfood couldn't agree more with the editors over at The Stir, who said "I have a really hard time believing that these super-skinny celebrities chow down on the greasy fast food.....makes me want to scream false advertising."
Head over to The Stir to find out which seven celebrities set off the BS alarm, and watch their endorsements.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
September 2, 2010
23:00
The Avenue Pub, New Orleans - What's On Tap?
Photo: The Avenue Pub
A weekly look at the draft selections in beer-friendly bars across the country.
New Orleans is a city that is known for its parties and its drinking. But for a place that loves alcoholic beverages, craft beer has been conspicuously underrepresented in their landscape of libations.
Polly Watts, owner of New Orleans' The Avenue Pub, pointed to people's preference for other drinks. "Louisiana is a big liquor consumer," she explains. "Lots of vodka and rum." It makes sense: Bourbon Street is more than just a catchy name. And The Big Easy's penchant for fine dining plays a role as well. "We're a really big wine state too," she told us.
Not to say that beer didn't exist. It just wasn't always the drink of choice. And it was rarely ever craft. "For decades, the only beer you'd see was generic macrobrews," said Watts, before adding, "maybe an occasional Abita," referencing one of Louisiana's few well-known craft breweries.Continue reading The Avenue Pub, New Orleans - What's On Tap?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
22:00
A Clue to the McDonald's Fountain of Youth
Filed under: Fast Food
Photo: julien, Flickr
Anyone who's cleaned out a minivan can attest that McDonald's food just...doesn't...age. A fresh-looking burger lies stiffly next to a completely rotted apple core. The fries scattered in the backseat are hard and cold, to be sure, but there's not a spot of mold on them. And it's been weeks since the kids had those Happy Meals! What gives?
There's long been speculation that this food fountain of youth is due to a massive amount of preservatives. But McDonald's maintains that their burgers, at least, are completely preservative-free.
The answer may not be quite as sinister as suspected. Although McDonald's hasn't actually fessed up to whether preservatives lurk in anything other than its burgers, there are scientific explanations for what Salon calls this "shelf life of the undead," and while they're not exactly scary, they're not exactly healthy, either. Rather than huge levels of chemicals, we're talking hefty servings of fat and salt.Continue reading A Clue to the McDonald's Fountain of Youth
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
21:00
White Castle Looks to Grow Its Domain
Filed under: Chain Stores / Restaurants
Photo: White Castle
What's going on behind the venerable ramparts of White Castle?
As Nation's Restaurant News reports, it appears that the chain is looking to be home to more than just its oddly addictive little sliders. It's testing three different restaurant-within-a-restaurant concepts, trying its hand at a strangely diverse mix of fast-food fare: barbecue, pressed club sandwiches, and "Americanized Asian noodles."
Taken together, it kind of looks like company executive simply headed down to the food court at their local mall and had an epiphany: "Hey, we could do all this!"
Inside one of its restaurants in Lafayette, Indiana, White Castle recently opened Blaze, which it bills as "modern barbecue." (We have no clue what they mean by "modern" here; presumably they won't be serving mastodons on a spit.) According to the online menu, Blaze offers a range of barbecue staples, from pulled chicken to brisket, and traditional sides (baked beans, mashed potatoes, etc.).Continue reading White Castle Looks to Grow Its Domain
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
20:00
The Myriad Meals of YumSugar
Filed under: On the Blogs
Photo: mio-spr, Flickr
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:
- If there were an International House of Doughnuts, these selections would definitely be on the menu.
- Will the MasterChef cookbook spoil you?
- Learn everything you wanted to know about cod, the fish that saved the world.
- The truth about brain freeze will blow your mind.
- Find out why Top Chef D.C. isn't so trivial.
- Honey, are those blackberries in my grilled cheese?
- Skip Capri for some Napoleonic tomatoes and Parmesan crisps.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:00
What's the Deal with Organic Pricing?
Filed under: News
Photo: sunjaec, Flickr
Stroll the aisles at your local natural foods store. Notice anything? Along with the sandalwood scent and fair-trade coffee comes higher prices, especially for organic produce. When you stop to think about it, it might seem kind of odd; after all, organic farmers don't use all those conventional chemicals and fertilizers, so there would seem to be a lower overhead. Right?
Turns out it's not that simple. Citing a University of Wisconsin study, The Seattle Times points out that there are many factors contributing to the higher price of organic produce -- including start-up costs (converting land from conventional farming to certified organic takes three full years), rotation farming (to maximize natural fertilization), and hands-on cultivation (as a means of pest control). It all results in more work for a lower yield, meaning lower profits for the farmer -- and higher prices in the natural foods aisle.
So why bother eating organic? The two biggest reasons: fewer pesticides and (potentially) more nutrients. A 2007 study funded by the European Union showed that organic fruits and vegetables can contain up to 40 percent more antioxidants than their conventionally grown brethren. (Even more astounding, organic milk had a whopping 60 percent more antioxidants and essential fatty acids than conventional milk.) In some cases organic foods don't show any extra nutritional benefit (as Time recently reported), but the environmental benefit still remains.Continue reading What's the Deal with Organic Pricing?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
18:00
Not a Dry Eye in the Space Station - 'Top Chef D.C.'
Filed under: Television/Film
Photo: David Giesbrecht / Bravo
We're winding down on Top Chef. With five contestants and still no clear front-runner, anyone could go home. The tension is high. The challenges are ever-more bizarre. Padma is wearing a weird tuxedo-jacket-and-men's-necktie combo. And the need to get the hell away from the stifling thematic confines of Washington, D.C., are more apparent than ever.
The second man on the moon, Buzz Aldrin? NASA food scientists? Entrees meant to be freeze-dried and served in zero gravity? Really?
With just one elimination to go before a change of scenery, we were anxiously awaiting the announcement of the exotic locale. Apparently, we weren't the only ones.Continue reading Not a Dry Eye in the Space Station - 'Top Chef D.C.'
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
17:00
Cornmeal Onion Rings with Curry Tomato Sauce - Feast Your Eyes
Filed under: Feast Your Eyes
Photo: sweetbeetandgreenbean, Flickr
Onion rings are the fried-food lover's way to banish remorse. It's a vegetable, and it has anti-inflammatory properties; maybe it even helps fight cholesterol. So what's a little oil among friends? Works for me. Blogger sweetbeetandgreenbean coats the rings with corn meal and herbs instead of flour, which makes for a crisp batter. (Get the recipe here.) And instead of a big pool of ketchup she spices it up with a curried tomato sauce. (Of course, if you want to cut down on the fat, oven-fry the onions, as in this recipe.) Serving them on a bed of red cabbage adds color and fiber, and, for those of us who live in world where onion rings trump the rings of Saturn, that means it's practically a balanced meal. Or so I say as I reach for another crunchy ring.
Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
00:30
Mario Batali's Eataly [PHOTOS]
Filed under: Restaurants
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Eataly Caffe and Eataly Gelato
A map of the massive 50,000 sq. foot space.
Inside Eataly - produce section.
La Piazza - a place to take your freshly sliced meats, cheeses and sandwiches and eat them.
The meat and cheese counter.
The cheese case.
Feast your eyes on the size of those Gulf Shrimp in the front.
Freshly made pastas
The meat counter.
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Source: Slashfood
Categories: Food & Related News, Food Blogs in English
00:00
Tiki Time -- LeNell it All
Filed under: Drinks
Photo: Demián Camacho Santa Ana
With the renewed interest in classic cocktails over the past decade, it wasn't uncommon to get a little attitude from some bartenders -- whether in hip urban establishments or honky tonk bars -- if you ordered piña colada ("the blender is broken"), a Mai Tai, or any other foofy drink that traditionally comes in a funky mug with a fruit salad garnish. Not anymore. Tiki drinks and all their gewgaw are back in full swing.
In the early 30's, Ernest Raymond Beaumont Gantt figured out how to make some money with his interest in Polynesian culture. He named his place Don the Beachcomber (and later even changed his own name to Donn Beach), becoming quite the entertainer and host at his restaurant bar. Legend has it that he ran a water hose on top of his tin roof to mimic the sound of rain so customers would keep chatting and drinking. With over 80 drinks to his credit, he is the father of the tiki cocktail craze that lasted for decades. With copy cats galore attempting to make a profit off his concept, many of the liquor bottles at the Beachcomber bar were replaced with ones labeled with cryptic letters and numbers to keep the recipes as secret as possible.
California's Victor Bergeron built on the Beachcomber's success. His tiki entertainment empire became known as Trader Vic's. His books Trader Vic's Book of Food and Drink (1946) and the Bartender's Guide by Trader Vic (1947) are worth adding to your library.Continue reading Tiki Time -- LeNell it All
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
September 1, 2010
23:00
Minnesota Dares Fairgoers to Try Camel-on-a-Stick
Filed under: Events
Photo: KARE 11 News
Like most state fairs, at Minnesota's you can make a meal (or even more) out of things served on a stick. There are your corn dogs, of course, as well as drumsticks, cotton candy, and popsicles. You can even get bacon-and-cheddar mashed potatoes on a stick.
But this year, as Minnesota Public Radio reports, there's something new being served up vertical: camel.
"It's the food of kings," Jamal Hashi tells MPR. A native Somali, Hashi runs Safari Express, a food stand in Minneapolis, but he's currently manning the eatery's outpost in the International Bazaar section of the fair.
Served kebab-style, Hashi's camel tastes a lot like bison, he says. "It's a very, very lean meat...it's high in protein, and it doesn't have any of the gamey taste you would imagine from other game meats."Continue reading Minnesota Dares Fairgoers to Try Camel-on-a-Stick
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
22:00
FoodHub Becoming the Facebook of Local Food
Filed under: Online
Photo: FoodHub
Social networking is helping local food growers and processors find ways to sell their wares to local food service businesses in the Pacific Northwest.
FoodHub, an interactive online tool launched in February by Portland-Ore.-based nonprofit Ecotrust, helps growers and food professionals find each other, The Oregonian reported.
With a revamped site set to launch in a few weeks, Ecotrust VP of food and farms Deborah Kane talked to the newspaper about FoodHub and how it works.Continue reading FoodHub Becoming the Facebook of Local Food
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
21:00
What the Chilean Miners Are Eating
Filed under: On the Blogs
Photo: eatocracy
Over on Eatocracy, CNN Correspondent Karl Penhaul got a first-hand look at the food being delivered to the Chilean miners trapped 2,300 feet below ground.
So what's been the biggest challenge? "Finding items that will fit down -- and survive the journey through -- the 4-inch tube that's currently the 33 miners' only link to the surface."
Head over to Eatocracy to find out what they're sending down...
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
20:00
Cupcakes Uncorked
Filed under: Trends
Photo: Rakka, Flickr
Cupcakes are being reinvented yet again, this time with wine folded into the batter.
Enjoy Cupcakes, in Solvang and Los Olivos, Calif., deep in Santa Barbara's wine country, has developed about fifty signature recipes that include wine. Olallie Berry Rosé, Meyer Lemon Chardonnay, Caramel Pinot and Chocolate Blackberry Syrah are among the flavors. No wonder this sweet spot is located inside the tasting room for Saarloos and Sons.Continue reading Cupcakes Uncorked
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:00
Rose Water and Rosh Hashana: The New York Times in 60 Seconds
Filed under: Newspapers
Photo: sunday driver, Flickr
- Roger Ebert has written a new cookbook -- despite the fact that he hasn't been able to eat a bite in four years.
- Rose water's delicate scent has a powerful impact.
- Sometimes a galley kitchen is really a galley -- as Rendezvous chef Steve Johnson knows.
- Weary of Eastern European Rosh Hashana recipes? This year, taste the New Year by way of Africa.
- Il Matto serves up "food to chuckle over and think about. It is a book of short stories, worth reading."
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
18:00
King of the Deep Fryer, Albert Gonzales, Jr.
Filed under: Interviews
Photo: YouTube
The Texas State Fair is here, and you know what that means: Another extraordinary deep fried concoction from the undisputed King of the Deep Fryer, Albert Gonzales, Jr. Slashfood spoke to the oligarch of oil to find out what he's got cooking this year.
Is it true that you only work three weeks a year, and it's at the State Fair?
AG: That is correct.
That's unbelievable!
AG: I know! I feel pretty lucky. It is great but it's not like I'm rolling around in a Rolls Royce. I have a pretty good lifestyle but it's not mansion stuff.Continue reading King of the Deep Fryer, Albert Gonzales, Jr.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
17:00
Soba and Tofu in Ginger Broth - Feast Your Eyes
Filed under: Feast Your Eyes
Photo: Mrs. Jenny Ryan, Flickr
The subject is buckwheat. No, not Buckwheat from "Little Rascals," and not Buckwheat Zydeco (although I'd listen to his squeezebox on "Hot Tamale Baby" any day). This is buckwheat as in the whole grain that makes nutty, protein-rich soba noodles, the Japanese answer to what's on for Pasta Night.
Forget about the meat. Slice some firm tofu and sauté it with some scallions, ginger, bok choy, snow peas and serrano chile (and sprinkle a few black and white sesame seeds over the top). Toss the mixture with the soba noodles, for a brothy, healthy, dinner (get the recipe from Whole Living magazine). And while you're at it, put some Buckwheat Zydeco tunes on; there may be some dancing after the last noodle is slurped.
Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
00:00
Grana Padano - Cheese Course
Filed under: Cheese Course
Photo: Di Palo Selects
It's easy to understand why Grana Padano is Italy's most popular (and most consumed) hard cheese. Whether eaten on its own or grated over pasta and salad, its deep golden color, fruity aroma, firm texture loaded with deliciously crunchy amino acid crystals (concentration of calcium lactate) and sweet caramel-like taste make it irresistible.
Grana Padano's rich history is reflected in its complex array of flavors. The cheese dates back over a thousand years, to the 10th century, when Cistercian monks reclaimed the region around the Po River Valley in Northern Italy (often referred to as the "bread basket of Italy"), and, decided to produce a cheese that would stand the test of time. To learn more about this cheese's current production, we spoke to Lou Di Palo, owner of Di Palo's, the legendary Italian specialty food store, located on Grand Street in New York City.Continue reading Grana Padano - Cheese Course
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
August 31, 2010
23:00
Chiquita Goes for Greener Fruit
Filed under: Eco-Friendly
Photo: Jeremy Brooks, Flickr
What do you get when you process more than 320 million pounds of fruit a year? Lots of scraps.
Chiquita may be best known for its bananas, but at its plant in Guapiles, Costa Rica, it slices and dices all manner of tropical fruit-pineapples, papayas, passion fruit and mangos -- so that they can be turned into everything from baby food to yogurt.
But what to do with the leftovers? Instead of just letting them go to waste, the company has installed a huge new biodigester.
In Chiquita's press release, Manuel Rodriguez, the company's corporate responsibility officer, gushes: "This technology enables us to harness the full energy potential of fruit materials that previously could not be captured. It provides a sustainable energy source for our facility, nutrient rich fertilizer for local farmers and filters processing water."Continue reading Chiquita Goes for Greener Fruit
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
22:00
Black Rice: The New Super Food?
Filed under: New Products
Photo: Getty Images
While blueberries and walnuts have long been at the top of the list of good-for-you foods, black rice is now being recommended by researchers are a good source of antioxidants.
The research was presented at the 240th national meeting of the American Cancer Society, the Baltimore Sun reported.
Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," said Zhimin Xu, associate professor at the Department of Food Science at Louisiana State University Agricultural Center, the paper reported.
Continue reading Black Rice: The New Super Food?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
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