Lifestyle on USAtoday.com
Celebrity chefs, TV shows and Internet change how we cook
Internet, celebrity chefs changing the food landscape - Gourmet magazine closed at a time when people are increasingly taking recipes and cooking cues from the Internet, TV shows, and the books and magazines of celebrity chefs. Recipes that are fast, healthful and inexpensive seem to be most popular.
Dawn Jackson Blatner of Chicago has been reading Gourmet magazine for several years and was sad to hear that the November issue will be the last one. ...
Full Story: ...
... Celebrity chefs, TV shows and Internet change how we cook; by Nanci Hellmich

Food on Canada.com
Emerging tea sommeliers hitting the right notes
A tea sommelier? Well, lah-di-dah, you might think. Say that to Bill Kamula and he'll have you convinced tea is just as complex and high-maintenance as wine.
"There is as much detail and depth as wine," he says.
"The claim is made there are 9,000 green teas in China. ...
Full Story: Emerging tea sommeliers hitting the right notes; By Mia Stainsby

Travel on Canada.com
Top 9 restaurant openings of 2009
Despite the world’s economic woes, a menu of top-class chefs are pushing ahead with plans to open new restaurants this year.
Men’s website AskMen.com has come up with a list of nine of the hottest new restaurant openings this year.
1. The Savoy Grill, Gordon Ramsay, London
When the Savoy Hotel reopens ...
Full Story: Top 9 restaurant openings of 2009

~ADS~
*

*

*

*

Image by ockstyle via Flickr

Lifestyle on USAtoday.com
Celebrity chefs, TV shows and Internet change how we cook
Internet, celebrity chefs changing the food landscape - Gourmet magazine closed at a time when people are increasingly taking recipes and cooking cues from the Internet, TV shows, and the books and magazines of celebrity chefs. Recipes that are fast, healthful and inexpensive seem to be most popular.
Dawn Jackson Blatner of Chicago has been reading Gourmet magazine for several years and was sad to hear that the November issue will be the last one. ...
Full Story: ...
... Celebrity chefs, TV shows and Internet change how we cook; by Nanci Hellmich

Food on Canada.com
Emerging tea sommeliers hitting the right notes
A tea sommelier? Well, lah-di-dah, you might think. Say that to Bill Kamula and he'll have you convinced tea is just as complex and high-maintenance as wine.
"There is as much detail and depth as wine," he says.
"The claim is made there are 9,000 green teas in China. ...
Full Story: Emerging tea sommeliers hitting the right notes; By Mia Stainsby

Travel on Canada.com
Top 9 restaurant openings of 2009
Despite the world’s economic woes, a menu of top-class chefs are pushing ahead with plans to open new restaurants this year.
Men’s website AskMen.com has come up with a list of nine of the hottest new restaurant openings this year.
1. The Savoy Grill, Gordon Ramsay, London
When the Savoy Hotel reopens ...
Full Story: Top 9 restaurant openings of 2009

~ADS~
*

*

*

*

Image by ockstyle via Flickr

Behind the Scenes ~
How French Laundry's chefs reach for the stars

"A sign under the clock reads "Sense of Urgency". What goes on behind the French Laundry scene? Scheduled to spend a day in the kitchen, Sophie Brickman would be helping the cooks prep while observing a day in the life of the restaurant"

Thomas Keller, executive chef and owner of the French Laundry, twice named "the best restaurant in the world," walked into the restaurant's waiting room...
Read more: How French Laundry's chefs reach for the stars; sfgate.com

"Pay no attention to what the critics say. A statue has never been erected in honor of a critic." ~Jean Sibelius

Delightfully yours, Food Meditations (*)

Read more: Consuming Passion : Dinner with Michael Voltaggio; latimesmagazine.com

~ What happens when the tables get turned and the critic is the one dealing with diva diners and obnoxious oenophiles?...
Read more: Critic turns waitress for a week; theglobeandmail.com

~ 7:45 p.m., East Coast Grill full tilt, ready to throttle one of the six diners at Table...
Read more: My Week as a Waiter; nytimes.com

Read more: Where the Lines Between Chefs and Artists Blur; theatlantic.com

~ Food for Thought - Very informative exchanges of thoughts between foodies and non-foodies, full-time or part-time Parisian residents...
Read more: Food for Thought; parismissives.blogspot.com

~ French bistros and the difference between American and French ideas of service...
Read more: Bistro Bummer; davidlebovitz.com

Image 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.

Looking for recipes? Check The Recipes Hunter collection...

Stuffed Pumpkin

(*)The Quote Garden - Quotes, Sayings, Quotations, Verses

A cultural saga ~
The 10 Biggest Food Stories of 2010 ~

"Will our love of noses, tails, and the now-tired "rock star" metaphor ever fade? It certainly didn't in 2010"

Events and trends that shook up the food policy, sustainability, and restaurant worlds in the past year, from food safety to food trucks to the arrival of "Frankenfish"...
Read more: The 10 Biggest Food Stories of 2010; theatlantic.com

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." ~Alice May Brock

Delightfully yours, Food Meditations

~ If you focus on quality rather than appearance, homemade shu mai — Chinese-style dumplings — will taste better than any you’ve eaten...
Read more: Steamed Dumplings: Homemade Is the Way; nytimes.com

Read more: Veni, Vidi, Vici!; latimesmagazine.com

~ French twist on Jewish cake; miamiherald.com

~ Calabrian Bomb; latimesmagazine.com
~ Espresso gives kick to Creole fudge cake; miamiherald.com

~ The skinny on holiday food gifts; washingtonpost.com
~ Do you know what's in your food? Food ingredients Mix-and-match quiz; consumerreports.org

Image by ockstyle via Flickr

Looking for recipes? Check The Recipes Hunter collection...

Turkey Shu Mai

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.

Venetian summer ~
Bitter harvest

"Of the four principle tastes, we have no problems with salty, sour and sweet but bitter is more problematic..."

Could it be that because of the bitterness, it takes a little bit longer to sell a box of radicchio. But this is not just any radicchio, it's the type whose high price indicates the esteem in which it is held in Italy...
Read more: Bitter harvest; ft.com

"Each has his past shut in him like the leaves of a book known to him by heart and his friends can only read the title." ~Virginia Woolf (quotegarden.com)

Delightfully yours, Food Meditations

~ A "patisserie and delicatessen" that serves as a kind of CSA for treats will open its doors early next year in San Francisco...
Read more: Baker's Secret | Tell Tale Preserve Company; nytimes.com

~ Video: A cabbie's guide to London food; guardian.co.uk

~ Heston Blumenthal shows off his latest artistic creation – foie gras and mandarin jelly...
Read more: Heston Blumenthal's Christmas canapés; guardian.co.uk

~ A Hanukkah Menu with Style; epicurious.com
~ Vegetarian Hanukkah Recipes; theveggietable.com

~ Food Chemist Answers Common Baking Flops; npr.org
~ Canada’s Lusty Meat Pie; mensjournal.com
~ Weekly Roundup: Winter Breakfasts; live.gourmet.com

Image by ockstyle via Flickr

Looking for recipes? Check The Recipes Hunter collection...

Greek Garlic Chicken Salad

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.

Unexpected and delightful ~
Small Latkes, Large Toppings ~

"Thinking about latkes as finger food opened up the floodgates of topping possibilities"

Potato pancakes can work as finger food, with innovative toppings. Crème fraîche and salmon caviar, smoked trout mousse, figs or...
Read more: Small Latkes, Large Toppings; nytimes.com

"What defines you is who you are when no one is looking..." @AWintour

Delightfully yours, Food Meditations

~ Traditional and contemporary holiday menus, from the Hanukkah meat menu or the Hanukkah dairy menu...
Read more: Traditional Hanukkah Menus; kosherfood.about.com

~ Homemade Christmas present ideas; bbc.co.uk

~ Not to be truffled with; ft.com

~ A multiyear effort by university students in Wisconsin to eradicate invasive crayfish, have spurred interest in classic New Orleans dishes including jambalaya and etouffee...
Read more: Wisconsin Crayfish Hunters Eat Their Fill of What They Kill; wsj.com

Image by ockstyle via Flickr

Looking for recipes? Check The Recipes Hunter collection...

Fish and Chips

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.

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

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

Delightfully yours, Food Meditations

~ 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

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

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

Image 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.

Morikawa Ume Soumen With Dipping Sauce

In praise of fast food ~
That's right - fast food

"Strawberries ... in late October? And not just any strawberries - luscious little organic ones. San Francisco's Ferry Plaza farmers market"

Cooking is wonderful, but there's something powerful about standing up in a crowded cityscape and eating something simple and delicious...
Read more: In praise of fast food; grist.org

"Simplicity is the ultimate sophistication." ~Leonardo da Vinci

Delightfully yours, Food Meditations

~ For decades men kept their mouths shut about what they ate unless they had a favorite burger haunt or a choice tip for grilling steaks...
Read more: The Diet Wars; details.com

~ Country Fare: Paso Robles, California; wmagazine.com
~ The Top Ten Food Cities of America; ifood.tv

~ At the court of the mushroom kings; ft.com

Image by ockstyle via Flickr

Appetibilis
~ Turkish Feta Parsley Buns (Pogca); honeyandbutter.com
~ Fried Okra; eclecticrecipes.com
~ Orange Veggies and Ginger Soup - Recipe Revisited; foyupdate.blogspot.com
~ Sirloin Steak Stir-Fry; susikochenundbacken.blogspot.com
~ Beef and Guinness Stew; notecook.com

Homemade Hamburger Buns

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.

Solanum Melongena ~
Why The Priest Fainted: An Ode To Eggplant ~

"Just remember this joke: Knowledge is knowing that eggplant is a fruit; wisdom is not using it in fruit salad"

Eggplant is a fruit, and is treasured in dishes from around the world, here are couple of stories about the origins of Imam Bayildi, a Turkish eggplant dish that translates as "the priest fainted."...
Read more: Why The Priest Fainted: An Ode To Eggplant; npr.org

Check also: The eggplant dish that might knock you out (literally); salon.com

...
Video: Inspired to cook : Marcus Samuelsson on cooking; nymag.com

Check also: Marcus Samuelsson Opens the Red Rooster in Harlem; nytimes.com

Image 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.

Imam Bayildi

Looking for recipes?
Check The Recipes Hunter collection...
The Recipes Hunter

~Trading places~
Critic turns waitress for a week
The Globe’s Vancouver restaurant critic Alexandra Gill is never afraid to be tough on servers.

So what happens when the tables get turned and she’s the one dealing with diva diners and obnoxious oenophiles?

It’s a lot easier to dish it out than to take it ...
Full Story: Critic turns waitress for a week; theglobeandmail.com

"The chains of habit are generally too small to be felt until they are too strong to be broken. ~Samuel Johnson" (*) QuoteGarden.com

.

.

~ADS~

Image 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.

*

*