Grades of Sake, News from Oaxaca, Boerenjongens and Seafood

Mexican chefs taking dishes to a new level ~ Most consumers only know futsu, table sake served warm to mask impurities, but what about quality sake? ~ It's healthy. It's quick to cook. It's seafood

Cooking tips
"Practically pourable, with tiny, fluffy curds". That sure doesn't look like that breakfast plate you ordered at the local diner, does it? Bonappetit ~ How to Make Fluffy-Soft Scrambled Eggs Like Jean-Georges Vongerichten

A view of the Hermitage in Saint Petersburg, RF by ockstyle
"Experience is a comb which nature gives us when we are bald."
~Proverb (

Delightfully yours, Food Meditations

Fluid notes
* The Atlantic ~ The Rise of Sake
* Sake World ~ Types of Sake

Travel bite
The Wall Street Journal ~ A Modern, Gastronomic Mexican Revolution

The New York Times ~ Who Doesn’t Love Boerenjongens?

Food for thought
BBC Food blog ~ Why don't we like fish?

The Atlantic ~ Do Children Harvest Your Food?

Grist ~ New film looks at eating and growing local food in Alabama

The Food Diva ~ Style & Substance

Healthy corner & Gluten-Free notes
* ~ Vegetarians are happier people
* Shine Food - Yahoo! Shine ~ 5 Non-Dairy Foods with Calcium

Check Also:
~ ::GlutenFree Etc @FoodMeditations:: Healthy eating in the global food community ...

Bloomberg Businessweek

Paris - Lollipops at the RitzParis - Lollipops at the Ritz (Photo credit: ockstyle)
~ Looking for recipes? Check The Recipes Hunter collection...

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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)
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