Tuesday, 2 November 2010

Sustainable Seafood or How to Keep Fish on the Menu

Sustainable seafood ~
A new school for undervalued fish ~

"Adventurous chefs are introducing some unlikely fish in the name of 'sustainable seafood.' Will the public bite? Cuttlefish, Sheepshead, Pompano..."

Chefs and seafood lovers rarely see eye to eye where fish is concerned. Diners, for the most part, want fish that tastes mild and...
Read more: The New School; wsj.com



Click. Work. Collect
"An apology is a good way to have the last word." ~Author Unknown (quotegarden.com)

Delightfully yours, Food Meditations





Sustainable menus
~ Chef Dan Barber researches a dilemma facing many chefs today: how to keep fish on the menu...
Read more: How I fell in love with a fish; mindfood.com;

~ It's over-fished and under threat – but sustainable stocks of cod are available, and, if you salt it, very little will go an awfully long way...
Read more: Cure for seasonal blues: Skye Gyngell cooks with cod; independent.co.uk




TasteMakers
Caught up with Ina Garten, aka Barefoot Contessa, before she's heading off to sign her latest book, "Barefoot Contessa How Easy is That?"...

Read more: She is as lovely in person as she is on TV; boston.com




Food fight
Being an expert doesn't automatically qualify one to teach - great cooks sometimes find it hard to put their methods onto paper...
Read more: Is It Called Stuffing or Dressing?; houstonpress.com


Food and fashion
Ruth Reichl takes notes of three star chefs (and ELLE alums) cooking up a celebratory dinner for a dish on the fashion of food, then and now...
Read more: David Bouley on Fashion and Food; elle.com




Expedia.com




The way we eat
~ You know immediately that this gal is all about telling the truth, no holds barred...
Read more: Say Hello to My Little Friend; latimesmagazine.com


Pantry notes
How to pickle a turnip and make a Black Forest gateau without booze...
Read more: Food for Fort: Turnips, teetotal gateau and butter substitutes; guardian.co.uk




Food stories (1940s Archive)
...where even the simplest cooking was fine cooking because it was done with patience and loving care...
Read more: My Mother's Kitchen; gourmet.com





~ Hen-of-the-Woods Mushrooms; nymag.com
~ Endangered Fish In Aisle 5; change.org
~ Spanish Culinary Traditions Threaten a Favorite Fish; treehugger.com


Organic?
~ A Shopper’s Dilemma: Buy Local or Organic? divinecaroline.com
~ Organic Foods - Dirty Dozen Pesticide Residue Foods to Eat Organic; thedailygreen.com




eToro RU




Healthy corner
~ Exercise Authority; latimesmagazine.com


From the mixer
~ Must Be Jelly: Yeaworth's The Blob; huffingtonpost.com




Toothpicks in a GlassImage by ockstyle via Flickr


Appetibilis ~ Appetizing Posts
~ Unlocking the True Flavor of Mackerel; nytimes.com
~ Cure For The Common Salmon; cavemancooking.wordpress.com
~ Red Pepper Pesto Pasta; eclecticrecipes.com
~ ChezWhat?: wild mushroom parmigiana; alittlebitofchristo.blogspot.com
~ Fig, goat cheese, and honey napoleon; kitchenhealssoul.blogspot.com


Atlantic Spanish Mackerel on FoodistaAtlantic Spanish Mackerel

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