Wednesday, 10 November 2010

Chefs, Spicy Food and Evolution, a Delightful Investigation

International fraternity of foodies ~
It Was Delicious While It Lasted

"It begins with a glistening sphere, wobbling on a spoon, a silver atomizer to spray a gin-and-vermouth mixture, than a 34 courses meal"


Gastronomes have been trekking to the remote Spanish cove where Ferran Adrià has changed culinary history...
Read more: It Was Delicious While It Lasted; vanityfair.com




“The reason why the universe is eternal is that it does not live for itself; it gives life to others as it transforms” ~Lao Tzu (thinkexist.com)

Delightfully yours, Food Meditations





Look who is cooking
~ The ever-smiling chef submitted to inspection, declaring fresh rosemary to Newark security the way only a chef could...
Read more: Super Tuscan: The Culinary Reinventions of Chef Cesare Casella; starchefs.com

~ The real masterchef: Ferran Adrià is closing El Bulli's doors but has vowed to keep experimenting; independent.co.uk
~ The World's Most Influential Chefs; epicurious.com
~ Q&A with Madhur Jaffrey; post-gazette.com




Delightful investigation
Spicy food, one of the mysteries is why we like these painful foods in the first place, a fruit that singes the mouth and makes us imbibe vast quantities of water?...

Read more: Why Does Spicy Food Taste Hot? wired.com




Travel tips
~ Look for a handwritten menu in the local language and consider splitting entrees...
Read more: Bon appétit! Dining well in a foreign country; msnbc.com

~ Britain may be in the vanguard of culinary progress, but when it comes to breeding (or eating) good beef...
Read more: Why Can't Britain Make a Good Burger?; esquire.com







Supper clubs
Chefs are discovering that the best way to build mass appeal is to cook for a select few...
Read more: Guess Who's Coming to Dinner? wmagazine.com

~ Collective Good Taste; latimesmagazine.com


Turkey time
This is no ordinary turkey preparation. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again...
Read more: Meathead Goldwyn: The Ultimate Turkey: Smoked (or Not). Gobble 'til You Wobble!; huffingtonpost.com




Food for thought
On a clear late October morning, more than 5,000 people milled about the Lingotto exhibition hall in Turin, Italy...
Read more: Slow Food's Conference: Sustaining the Sustainability Crusaders; theatlantic.com




Food bites
~ Dorie Greenspan a bona fide Francophile, cookbook author in a 30-year love affair with the country's people and its food...
Read more: How To Cook French, With Shortcuts; npr.org

~ The Best of the Eater Flickr Pool; ny.eater.com
~ New Orleans family oyster company devises new business model to stay alive; nola.com


Very actual
~ From Farm to Fridge to Garbage Can; nytimes.com
~ Are food carts environmentally superior to restaurants? washingtonpost.com
~ Giving Recipes Away a Big Subject at IFBC; diannej.com







Healthy corner
~ Nutrition notes: Good, balanced diet will do in free radicals; news-press.com


From the mixer
~ Talk of the Town - Social media; entrepreneur.com
~ The Rise of the Power Vegans; businessweek.com
~ At L'Atelier de Joël Robuchon the wine list is on an iPad; wsj.com
~ 10 truly awful food words; them-apples.co.uk




Flowers - Edible Flowers at Zuma London (2)Image by ockstyle via Flickr


Appetibilis
~ Nigel Slater's classic baked camembert recipe; guardian.co.uk
~ Whisky and honey baked pears with cinnamon cream recipe; telegraph.co.uk
~ Grilling: Pizza 8 Ways; cookingchanneltv.com
~ Grilled Lamb Chops and Asparagus with Balsamic Berry Sauce; motherrimmy.com
~ Southern Crab Hash; kateiscooking.blogspot.com


French Madeleines on FoodistaFrench Madeleines

Check also:
~ the ockstyle digest
~ the gluten free etc... daily
~ the andante con gusto daily


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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