Friday, 22 October 2010

Abalone, Food Stories and Tasty Tattoos, (So UnUsual!?)

Asian Food Scene ~
The $1.3 Million Abalone Stash

"Dried Abalone is considered far more precious than the fresh-one; larger in size, it develops more complex flavors as it ages. Usually braised tender, is a specialty of a legendary Hong Kong' seafood restaurant

On any given day, Hong Kong’s Fook Lam Moon restaurant stocks more than 10 million Hong Kong dollars (US$1.3 million) worth of dried abalone...
Read more: Fook Lam Moon's $1.3 Million Abalone Stash; wsj.com




Cheap Baseball Tickets From TicketNetwork.com
"Keep a thing seven years and it's bound to come in handy." ~Russian Proverb (quotegarden.com)

Delightfully yours, Food Meditations

New York Pass



Power ingredients
~ Umeboshi goes a long way. Though ume is commonly translated as plum, it’s actually made from a pickled species of Japanese apricot and...
Read more: For the Love of Salty-Sour: Umeboshi! chef2chef.net

~ Honey, as you know, is made by bees using the nectar from flowers, thus honey will taste differently from region to region...
Read more: Honey, those are some great recipes; nola.com




Flavour moment
Caring about the taste of what we eat every day is the basis of the whole worldwide foodstuffs industry...

Read more: Skate with cocoa - a taste of paradise?; independent.co.uk





~ Chef Pierre Gagnaire finds culinary inspiration based on what works, not on what's in fashion and often uses Asian ingredients...
Read more: Chef Shuns Food Fads; wsj.com


A serious nature
The bandwagon effect can be good when you are promoting a good idea and equally can be bad when you are promoting a bad idea...
Read more: 'Sustainable Food': Catchphrase or Lifestyle?; theatlantic.com








Food stories
~ “It’s simple.” This has been Mark Bittman’s mantra since he began as a food writer in 1980...
Read more: Mark Bittman — The minimalist; culinate.com

~ Breakfast, Brunch, Lunch or Dinner? I will readily admit…I LOVE EATING...
Read more: Carolyn Donovan; fashionfoodfatale.com




TasteMakers
An opportunity to explore a repertoire and offer dishes that simply can't turn out in a cramped basement kitchen...
Read more: Frank Ruta of Palena, the best chef you've never heard of; washingtonpost.com




Chef notes
~ Portland Chefs and Their Tasty Tattoos; oregonlive.com
~ Japanese Sushi Students Aim for a Job Overseas; nytimes.com
~ Seven Decisions to Make Before You Open Your Restaurant; newsweek.com


The healthy corner
~ Mad for winter squash; culinate.com
~ The pill that seriously kills your sweet tooth; salon.com









Bites - Assorted BruschetteImage by ockstyle via Flickr


Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual.


Check also:
~ the OCK Style digest
~ the Food Meditations digest
~ the Andante con Gusto daily
~ the Gluten-Free Etc. daily
~ the Golosi e Creativi daily



Morikawa Ume Soumen  With Dipping Sauce on FoodistaMorikawa Ume Soumen With Dipping Sauce




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