September 2012
5 posts
1 tag
Kitchen Cheat Sheet (Infographic) →
I think everyone (not just the foodies!) would really love this infographic we have today from Everest. Kitchen Cheat Sheet reveals exciting facts and how-to’s that are really helpful, from useful kitchen conversions, to different meat cuts, how to store your food and even the cooking time for some vegetables! I’d really love to see this printed and hang on my fridge!
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Chef’s Summer Recipes: John Toulze’s Padron... →
I love Sonoma, not only because of its wines, but also because of the amazing food found in the area. Sondra Bernstein’s restaurants, The Girl and The Fig, and The Fig Cafe, are exemplary of what Sonoma has to offer. Executive Chef John Toulze has been working alongside Sondra for over 15 years. They are not just business partners, but friends. This certainly comes out in his food.
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Commodities Trader: Soaring Food Prices “Good for... →
The United Nations, food aid agencies and the British Government accused the world’s largest commodities trading company, Glencore International, headquartered in Baar, Switzerland, of characterizing soaring world food prices as “good” business.
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Superfood Berries (Infographic) →
Our infographic today features four amazing berries: Acai, Blueberry, Cranberry and Goji. This berries are said to help fight free radicals. Maybe that’s why they are called superfoods. Read on and find out why these little fellows can help you protect your body.
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Assistant DA Files FOIA for White House Beer... →
President Obama made culinary history with homebrewed White House Honey Ale. The ale was made with a pound of honey from the White House Beehive, and served to guests at a 2011 Super Bowl party.
August 2012
56 posts
4 tags
Chef’s Summer Recipes: John Toulze’s Corn Cakes →
If you were to ask me for a restaurant recommendation in Sonoma, the first restaurant to come out of my mouth would be The Girl and The Fig. I still recall sitting in their outdoor area, next to a fire on a slightly brisk night. Our server offered a blanket to drape over my legs. Then the food came out. Until today, the chicken at The Girl and the Fig remains one of my favorites. This is, without...
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Gwendolyn Osborn on How to Serve Wine at Your... →
This is a guest post from Gwendolyn Osborn, the Director of Education and Content and resident wine expert for Wine.com. She is enthusiastic, and fun…and she looks to help others become enthusiastic about wine while having fun. Gwendolyn comes with a Diploma in Wine & Spirits from the London-based WSET, let me tell you, this is no easy diploma to get. For Gwendolin, this is by no means an end...
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Restaurant Industry: The Future Is Sizzling... →
It seems that restaurant business is becoming a trend. Why not? Since numbers of people that prefer dinning out instead of home cooking grows rapidly. Family get together would be pictured having a fancy dinning rather than mom cooking at home and garden dining. It would not be a problem if restaurants would exert more effort to offer much healthier foods. What do you think? Share your thoughts.
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Breakfast is the Most Important Meal (Infographic) →
I had to agree with this but actually during old times I don’t take it seriously. I remember during grade school years how my mom argue with me so I take my breakfast before going to school, that goes on through highschool days. I was a bit of fat so skipping breakfast made me belief that I could lose some pounds, which was the biggest mistake. College days come, and I still skip breakfast not...
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Chef’s Summer Recipes: Karen Fohrhaltz’s Lemon... →
It takes more than culinary talent to keep demanding New Yorkers sated and happy in the summer months. Leave it to Chef Karen Fohrhaltz to take good care of us. Chef Fohrhaltz is a New York institution. She started in the 70′s at O’Neals, and soon after opened Amsterdam’s Bar & Rotisserie which became one of NYC’s hottest spots of the 80′s. All her properties have been loved by locals (the...
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Boston Market to Remove Salt Shakers at ALL 476... →
Boston Market, best-known for its chicken rotisseries and side dishes, announced plans to remove salt shakers from guest tables at all 476 locations. Signs at tables will explain that shakers are still available at beverage stations.
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The Rise and Fall of Daily Deal Sites →
Lea Pische and Edwin Hermawan have started a successful new business that deals with deal fatigue — a sickness that has infected consumers and small businesses that offer daily deals.
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15 Udderly Bizarre Facts About Milk (Infographic) →
Do you love milk? Cow’s milk? Well, if you don’t love drinking cow’s milk, don’t live in Utah! Did you know that it is illegal to NOT drink milk in Utah? Aside from that, here are some of the funniest facts about cow’s milk.
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Chef’s Summer Recipes: Susie Singh’s Watermelon... →
There are very few things that immediately bring summer to mind more than watermelon. Chef Susie Singh of Highpoint Bistro in New York City’s Chelsea neighborhood tends to agree. When we asked her to share a summer recipe with us, she said: ”Watermelon is a perfect fruit for savory dishes because of its versatility and texture. In our Watermelon Steak au Poivre, the thick watermelon slice is...
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Tavern on Green to Reopen →
New York City officials claim New York’s Tavern on the Green, the popular Central Park restaurant that closed in 2009, will reopen next year as a casual eatery operated by the Emerald Green Group of Philadelphia.
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Favorite Blogger of the Week: David Santori of... →
We love to highlight some of the most interesting and active members of our community on Facebook, Twitter and Google Plus to help foodies get to know each other.
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The Anatomy of a Genetically Modified Turkey... →
Thanksgiving’s coming! It might be a little too early for that, I suppose. But, it’s never too early for a quickie infographic.
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Clogged Artery Study Compares Eating Egg Yolks to... →
According to a new study published in the peer-reviewed medical journal: Atherosclerosis, a diet rich in whole eggs is nearly as artery clogging as smoking.
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Chef’s Summer Recipes: Jason Tilmann’s Mission Fig... →
Chef Jason Tilmann has had a prolific culinary career. He studied with celebrity chefs such as Iron Chef Morimoto, Ming Si, and David Burke. In New York, he has graced the kitchens of Union Square Cafe, Daniel, and Le Cirque. He has worked not only in the US, but also Singapore and Japan, and is back in the US, in New York City, leading the kitchen at Triomphe.
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Stuff You Didn’t Know About Ice Cream... →
I know I already mentioned this. But really who doesn’t love ice cream? Even my toothless niece loves ice cream. Yes, I am pretty confident that everybody loves ice cream. But, how much do we really know about thing we call “Ice Cream”?
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Mayor Shuts Down Kid’s Hot Dog Stand – Family Is... →
We recently featured a story about 9-year-old Joshua Smith, who after learning Detroit was broke, set up a lemonade stand in front his family’s house to raise money for the City.
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Mayor Shuts Down Kid’s Hot Dog Stand – Family Is... →
We recently featured a story about 9-year-old Joshua Smith, who after learning Detroit was broke, set up a lemonade stand in front his family’s house to raise money for the City.
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Chef’s Summer Recipes: Matt Corbett’s BBQ Organic... →
I met Chef Matt Corbett at a cooking demonstration at one of my favorite New York restaurants, Ca Va. He is funny, down to earth, and cooks like nobody’s business. Chef Corbett has an impressive culinary history, including Oceana, Union Pacific, Artisanal, and Picholine. I asked Chef Corbett to share a recipe that he felt exemplified summer. He chose his BBQ Organic Chicken Thighs with Asparagus...
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Can Fast Food Be Ethical? Lyfe Kitchen Says YES! →
At a soon-to-be-chain of restaurants called Lyfe Kitchen (an acronym for Love Your Food Everyday), all the cookies will be dairy-free, and all the beef from grass-fed, humanely raised cows.
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You Might Be A Real Food Foodie If (Infographic) →
A humorous list of characteristics or actions that a real food foodie does. Maybe you can relate to all, maybe you relate to some, one thing’s for sure, you are a real food foodie if you understand the last thing on this list, “You’re a real food foodie if your family thinks you eat weird food”.
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Chef’s Summer Recipes: Fernando Navas’ Eel and... →
Sushi Samba has managed to outlast its trendy reputation and become a New York City institution. I am sure this has something to do with Corporate Chef Fernando Navas. Chef Navas, an Argentina native, has graced some of the world’s most prestigious kitchens, including that of Ferran Adria’s El Bulli. At Sushi Samba, Navas creates dishes that embody Japanese, Brazilian and Peruvian cuisine. I was...
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How Monsanto’s Roundup Affects The Fish You Eat →
In a July report published in the journal Environmental Monitoring and Assessments, new research on the DNA-damaging effects of the herbicide known as Roundup® indicates that it can do significant harm to fish even after short-term, environmentally low concentration exposures in the parts per billion.
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How Corn Syrup Made America Fat (Infographic) →
This infographic is entitled, “How Corn Syrup Made America Fat”. Maybe it’s not that evident but in reality, high-fructose corn syrup can be found in a lot of foods, beverages, etc that I know we are all familiar with such as processed foods, preserved meats, canned fruits and vegetables, breads, soft drinks, beers, even the sweet coating of some pharmaceutical products are sweetened with...
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Chef’s Summer Recipes: Tyson Podolski’s Lamb... →
Chefs Mark Gaier and Clark Frasier have had a prolific culinary career. In their 20+ years in the field, they have garnered James Beard Awards, authored cookbooks, and pioneered sustainable cooking. I could think of no others more apt to share a summer recipe with us.
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Price of UK Bacon To Rise Significantly →
British pig farmers are warning European consumers that the price of bacon will rise significantly next year as European producers quit the industry ahead of new animal welfare laws.
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Do You Eat Too Much Protein? (Infographic) →
Did you know that you can get too much protein? Protein can be acquired through meat consumption, or fish consumption, we can even acquire protein by eating plant-based food.
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Splenda Sued for Misleading Advertising →
A consumer group, the Center for Science in the Public Interest (CSPI), has filed a class-action lawsuit against Splenda Essentials for misleading consumers about its health benefits.
The lawsuit was filed in the U.S. District Court for the Northern District of California.
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Chef’s Summer Recipes: Patricia Williams’ Fried... →
When we asked Chef Patricia Williams of Smoke Jazz and Supper Club to share a recipe that exemplified summer, she told us “Summer food is very special since everything about summer is more relaxed and can be enjoyed outside. Fried chicken is great picnic fare, whether it’s served room temperature or hot. Pair it with corn and tomatoes.” We could not agree more. There’s something truly magical...
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9-Year-Old Raises $3,000 From Lemonade Stand to... →
When 9-year-old Joshua Smith heard on the radio that Detroit was broke, he set up a lemonade stand in front his family’s house to raise money for the Motor City, which has drastically cut back on services, and laid off workers to ease its financial burden.
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The History of Barbeque (Infographic) →
This might be our favorite pastime now, whether there’s something to celebrate or not, or from family gathering to friends staying-over we gather for this fun moment to devour the delish barbeques. So, barbecuing – where does it actually originate?
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Food Truck vs. Restaurant Wars →
From New York to Los Angeles, high-end, fast-food served from catering trucks like Baby’s Badass Gourmet Burgers, or Kogi’s Korean BBQ taco truck, has captured the attention of Americans bored with stale brick and mortar food offerings.
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Chef’s Summer Recipes: Anthony Ricco’s Cucumber... →
Executive Chef Anthony Ricco, a Brooklyn native, has been a part of Jean-Georges Vongerichten’s empire since 2005 when he joined Spice Market. When I was cutting school to watch 21 Jump Street with my friend Christine, Chef Ricco skipped class to prepare meals for his friends. He followed his passion by taking hospitality classes at the New York City College of Technology and took a job at China...
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Nestle’s New Mascot: Pedobear? →
Nestle was forced to take down an image of a brown bear used to promote Kit Kat Bars from its Kit Kat Facebook fan page because the bear was similar to an icon used to repel pedophiles.
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5 Tradeshows Every Food Blogger Must Go To →
Food bloggers should be the ultimate source for food trends, both on the local and international level. It’s not an easy task to accomplish. This includes reading lots and lots of press material, blogs, dining out and keeping notes on what seems to be the latest fad. One way to see where the markets are moving is to check out trade shows.
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What Does Mr. Poo Tell About Your Body... →
Some may find this Infographic truly disgusting. While some (like me) find it very educational. There’s no easier, and funnier way to learn something that everyone is not fond to talk about by presenting it in a cute way. So let me ask you when was actually the last time you stared down to check whether Mr. Poo is in perfect shape? If just like many of us, watching Mr. Poo is not one of our...
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The Coasts Dine While The Heartland Drinks →
Jed Kolko with Trulia Trends has compiled some interesting statistical information on retail dining and drinking trends. Kolko and his team used census data to find metro areas with the highest density of restaurants and bars.
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Chef’s Summer Recipes: Jean-Louis Guerin’s Chilled... →
Jean-Louis Guerin is one of France’s and the US’s most celebrated chefs. Chef Guerin is the President of the US delegation of L’ Academie Culinaire de France. He won the James Beard award for “Best chef Northeast”, the Toque d’Argent Maîtres Cuisiniers de France in 2009, and won Chopped this past May. His restaurant, Jean-Louis, in Connecticut is known to be one of the best in the state. I asked...
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The Origins of Cooking (Infographic) →
The origins of cooking are not readily understood. Early humans go hunting for food in the wilderness, when fruits and vegetables may have lacked they decided to hunt for animals. They may have discovered a roasted wild boar caught during a forest fire and found out that it smells good and have craved for it.
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Master Race of Cows →
In Alexis Madrigal’s article, “The Perfect Milk Machine,” Madrigal boasts that the average cow’s milk production has quadrupled in the last four decades.
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Chef’s Summer Recipes: Hari Nayak’s Spiced Lamb... →
Hari Nayak is a celebrated Chef, restaurateur, and author whose goal is to make Indian food accessible and fun. Chef Nayak was born in India and learned very early on that he had a love of the culinary arts. Having mastered Indian cuisine, he decided to broaden his knowledge at the CIA, where he graduated with honors.
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Is Culinary School Worth It? →
Mary Risley has been teaching cooking for almost 40 years in San Francisco. She opened Tante Marie’s Cooking School in 1979, and although Risley no longer teaches at her school, she supervises the school’s 10 chefs and cooking teachers.
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One Dozen Fun Facts About Donuts (Infographic) →
Who loves donuts? I mean, who doesn’t love donuts? Here’s some fun facts about the donuts that we love so much. They are perfect with coffee, milk, or anything. We can eat them in the morning, noon, night, even midnight. They come in different types and flavors. I want my donuts glazed but I will gladly chomp down any kind of donuts at any time.
1 tag
Nestle’s New Mascot: Pedobear? →
Nestle was forced to take down an image of a brown bear used to promote Kit Kat Bars from its Kit Kat Facebook fan page because the bear was similar to an icon used to repel pedophiles.
5 tags
Chef Summer Recipes: Claude Godard’s Fresh Goat... →
Chef Claude Godard is a member of a very special group of chefs, the Maîtres Cuisiniers de France. This group is very special. Their mission is to “preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development”. Not anyone can be a Master Chef, and I can attest to Chef Godard’s culinary powers. His restaurant Jeanne & Gaston has quickly become...
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Ancient Chocolate Discovery Dates Back to Mayans →
Archaeologists have found traces of chocolate 2,500-years-old on an ancient plate in Mexico that might have belonged to the Mayans.
