Monday, 25 October 2010

Food Blogs for a Taste of the World and Pantry Notes

Foodies United! ~
Food blogs move to the mainstream ~

"The fact : After existing for less than a decade, food blogs has been acknowledged by the mainstream food world and will be included in the James Beard Foundation Awards for the first time this year"

What do a Lithuanian model in Paris, a British dot-com consultant and an undergraduate Luxembourgian in London all have in common?...
Read more: Have Food Blogs Come of Age?; wsj.com




Cheap Baseball Tickets From TicketNetwork.com
"Passion is universal humanity. Without it religion, history, romance and art would be useless." ~Honoré de Balzac

Delightfully yours, Food Meditations

New York Pass



Comfort zone
~ These dumplings are just as authentic as its potato relative, but lighter in texture and much easier to make...
Read more: Ricotta Gnocchi Are Sticky and Lumpy (and Just Right); nytimes.com
~ From classic roast chicken to the ultimate chicken soup, including pies, curries, stir-fries and pasta dishes...
Read more: Chicken : Recipes and helpful tips; bbc.co.uk




TasteMakers
Dorie Greenspan - Her cookbooks are treasured. Her legions are growing, as she long ago tapped into the power of the blogosphere...

Read more: All We Can Eat - In the kitchen with Dorie;




Culinary globetrotting
~ In search of a grasshopper salad; ft.com
~ Lunch at the world's cheapest Michelin starred restaurant; luxeat.com
~ Grazing: Tastes from Istria to Copenhagen to Valencia; food.truth.travel
~ Henne Kirkeby Kro and Talented Mr. Poulsen; verygoodfood.dk
~ A catalog of diets — 'What I Eat' is what we eat; culinate.com








Pantry notes
~ The easiest to find is crunchy Napa cabbage, which is particularly prized in China, where it's used in everything from hearty dumplings to soups...
Read more: Farm-Fresh Asian Greens; saveur.com

~ Many foods are defined by their aroma and yuzu is no exception. In fact, the distinct aroma of yuzu has earned it its very own aroma compound, Yuzunone...
Read more: yuzu kosho; playingwithfireandwater.com

~ Globally there are over 9,000 species of seaweed divided into three major types: green, brown and red. Red is the most species-rich group...
Read more: seaweed; fishonline.org


The fishmonger news
~ If cats can smell in their dreams, the seafood processing facility visited, must be their idea of a smorgasbord in heaven...
Read more: Cheap Seafood's High Cost; theatlantic.com

~ Knife Skills: How to Peel and Devein Shrimp; seriouseats.com
~ How to Make Ceviche; seriouseats.com
~ Video: Collecting caviar in Andalucía; guardian.co.uk








From the mixer
~ Open for Business: The Best Pizzeria in Naples?; theatlantic.com




Sea - Anchovies: Raw Anchovy on a Crystal PlateImage by ockstyle via Flickr


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



Yuzu Paste on FoodistaYuzu Paste

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.




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