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The Drinks Are On Them: Toni Kervina takes you through a recent Glazer's Trade Show [13 Oct 2009|05:05pm]

metrogq

One way for wine lovers and spirits sippers to keep up their beloved hobby of trying, buying and collecting is by going to a trade show. Usually hosted by a distributor or retailer, these events are as good as any other tasting, usually on a much bigger scale, and at a more forgiving price point. The trick is in scoring an invite, as these sorts of events are not typically open to the public but are held to showcase wholesale and retail selections to business owners, in the hopes of getting some of the products sold at area restaurants and stores. However, if you know someone in the restaurant biz or are tight with some wine shop owners, you’ve likely already got the golden ticket. READ MORE.

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Chinese Five-Spice Carrot Muffin [22 Sep 2009|10:06am]

alexzeevy
 
 
There are muffins... and then, there are Muffins.
 
No, this isn't about size and these don't even count as having the famed muffin top, but they are so delicious that I thought it would be unfair not to share them with you. 
This one was obviously striked down with a big bite before I could take a picture, but it didn't seem to mind too much and smiled for the camera nevertheless. 
 
 

Chinese Five-Spice Carrot Muffin
200 g of white flour
250 g brown sugar
50 g wheat germ
8 g of cinnamon
4 g of Chinese five-spice blend
5 g baking soda
2 g baking powder
4 g fine salt
2 eggs
140 ml of canola oil
6 medium sized carrots (grated)
 
 
 
 
Heat oven at 180 degrees Celcius.
Combine all the dry ingredients in a large bowl.
In a smaller bowl, beat the eggs and oil together.
Add the liquid ingredients and the grated carrot to the dry ingredients and stir gently with a spatula until almost all the dry bits are gone. If some are left, it's alright. Don't mix beyond this point!
 
Fill your greased muffin cups with spoonfuls of batter (I like to use paper cups for convenience).
Cook for about 25 minutes.
 
Voila! 

Cheers all!
 
 
 
eat up!

Mitarashi Dango [08 Sep 2009|08:02pm]

alexzeevy
Just look at them... 



For more pictures..
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The Wines of Summer on LifeEpicurean.com [28 Aug 2009|01:28am]

metrogq

Nothing quite says summertime like a tasty mojito or a pitcher of sangria. But then again, sometimes maybe you don’t want a muddled concoction, or some unworthy fruit mixed into your glass of wine. For hard nosed oenophiles, summer isn’t an off-season for tasting and trying new vintages. The problem is that when it’s 80 degrees and humid as Hell (the official Columbus forecast for about 2 months) it’s much more difficult to enjoy that robust Brunello or sip on that meaty Cab. So what do fans of the super Tuscans, do on such an occasion? Phone a friend. Here are some bottles worth trying that are enjoyable all year long, courtesy of some of the wisest palates in the local scene.
READ MORE HERE.
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Champagne Under the Stars at the Refectory [21 Aug 2009|09:57pm]

metrogq


Each year the Refectory hosts a night of bubbly imbibing al fresco, romantically entitled Champagne Under the Stars. However, this year’s version began rather surprisingly under the roof, in the restaurant’s back room and lower level, reserved for their usual wine tastings and private events. The standard hors d’oeuvres were passed around: mini quiche Lorraine (good), eggplant crostini (a little bland), and as always, gougeres. One wouldn’t be surprised to see a small factory hidden in the depths of the restaurant churning out those inevitable perfect little cheese puffs. READ MORE.
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New LifeEpicurean Wine Series: Oenophiles 101 [05 Jul 2009|01:52pm]

metrogq

So you’ve reached the point in your life where the wine you drink doesn’t come from a box, and rather than buy and try, you’d actually like to keep some of those bottles around for awhile. The first step in starting your wine collection is restraint. Before you put the cart in front of the horse and buy up more cases than you can drink in a year, start from the beginning. Whether you go all out on luxury or custom products or prefer the DIY approach, making and tweaking your cellar using some basic guidelines is essential for the burgeoning aficionado. READ MORE HERE.
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Sourdough-1000's of years in the baking [18 Nov 2008|12:10pm]

wineandfoodtube
Sourdough bread likely originated in Ancient Egypt and was probably the first form of leavening available to bakers. The first recorded use of sourdough was around 1500 BC. The Egyptians also made a lot of beer and the brewery and the bakery were often in the same place, a batch of flour may have been mixed with beer and produced a light loaf of bread, or the wild yeast spores were thick from the brewing and they got into the bread doughs and caused them to rise considerably more than the usual wild sourdoughs.


During the Gold rush in California Sourdough became a legend. Even though commercial yeast was around, it was scarce and chuck wagon cooks and prospectors had to use the old method of sourdough baking to feed themselves and others. Prospectors were known to take their starters to bed with them to keep the yeast warm---and alive. The Boudin family who where well known bakers moved from France to the San Francisco area and set up the Boudin Bakery.

Since 1849 they have been using the same sourdough culture, which they call a "Mother dough" and the same recipe, flour, water, a pinch of salt and some of this "Mother Dough". So important is their "Mother Dough" it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906.
The health benefits are significant. The slow fermentation process makes the bread far more digestible with dramatically improved nutritional properties. It has a GI (glycemic index) 30% lower than other breads. The next time you bite into a piece of
sourdough bread, remember it's not just bread; it's also a piece of history.
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Saffron in a pinch. [10 Sep 2008|10:45am]

wineandfoodtube
The color of a Buddhist monk’s robes with its legendary powers, Saffron is undoubtedly the world’s most valuable spice.
One of the few not originated in India, saffron’s discovery is still one of mystery.
The word is from the Middle East, collaborating the words sahafarn (thread) and za’faran (yellow).

In Medieval times it was offered as a dowdy for a bride and accepted as currency.
It is also said to be “possibly the first spice ever used by man”.
Used for its incredible dying ability and unique flavor there is no substitute in the world.

Saffron comes from the flowering plant, the Crocus. Stigmas from the Crocus flowers are few and far between and it takes 14,000 hand picked stigmas to yield one ounce of saffron.
The stigma (female part of the flower) is the actual source of saffron. Then dried or cured and transformed into pure saffron. The masculine part of the crocus is the stamen. Cleopatra scented her baths with saffron, thinking it enhanced sexual pleasure. The emperor Nero in one of his many mad displays of decadence ordered the streets of Rome be strewn with it when he entered the city.

To appreciate its magic, experiment a little. Take half a dozen threads, rub them between your fingertips and bring them to your nostrils. The scent is elusive, fugitive, perhaps a little dusty, a hint of thyme and sage and hot hillsides. Drop the threads on a dry pan and set it over the heat, count to ten - the stuff is fragile and easily burnt - and inhale the fragrance. Better? Now drop the toasted strands in a heatproof glass with a splash of boiling water, just enough to soften them. Wait a few minutes and crush the threads with the back of a spoon. Now you're talking. The dark-red filaments leech their magic into the water, turning it the color of luminous gold. Inhale once more. The scent is there at last: full-blown and mature, it is the essence of summer; musky, with the fragrance of hay, the sweetness of honey, citrus and lemon balm.

It’s value lies partly in the fragrance, but above all, in it’s ability to turn everything it touches the color of sunshine.
Video of Saffron recipe
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Yellow dust on my fingers???? [22 Aug 2008|12:28pm]

wineandfoodtube
Have you ever wondered what name to call that yellow powder on your fingertips after eating a bag of cheetos? No? Someone has it's called "Cheedle".
There are hundred's like it on Bert Christensen's Truth & Humor Collection page. Here are some food related ones that are quite amusing.
1. Charp (charp) - n. The green, mutant potato chip found in every bag.

2. Cubelo (kyew' beh lo) - n. The one cube left by the person too lazy to refill the ice tray.

3. Facon - n. The fake bacon bits served at cheap salad bars.

4. Flopcorn (flop' korn) - n. The unpopped kernels at the bottom of the cooker.

5. Keyfruit (kee' froot) - n. The one apple, pear, or tomato in the stand that, when removed, causes all the others to tumble forward.

6. Lactomangulation - n. Manhandling the "open here" spout on a milk carton so badly that one has to resort to using the "illegal" side.

7. Mozzalastics (maht suh las' tiks) - n. Large deposits of cheese that stick to the top of the pizza box.

9. Musquirt (mus' kwirt) - n. The water that comes out of the initial squirts of a squeeze mustard bottle.

Does anyone know any others or have you ever made up one?
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You say tomato I say tamato [12 Aug 2008|02:08pm]

wineandfoodtube
The red plump like fruit which is known as “plump thing with navel” can be traced back as early as 700 AD to the Aztecs called Xitomatl pronounced Shi-to-ma-tlh. But it is thought to be native to America.

Originally in Britain it was believed to be poisonous a lot similar to the wolf peach, it is also in the same family as the deadly night shade. The English word for tomato comes from the Spanish word tomatl, first appearing in print in 1595.
It has been said that wealthy people ate a lot of their meals on pewter which has high-lead content. Foods high in acid made the lead leak, causing food poisoning and even death. The poor could only afford to eat from wooden kitchenware and it never affected them.
In 1880 the mass immigration from Europe to America brought the Italians who were and are to this day renowned for their tomato dishes. The invention of the pizza in Naples 1880 was created by a restaurateur to celebrate a visit from Queen Margarite. He is known to have made a pizza comprising of Basil, Tomato’s and Mozzarella, now known as Pizza Margarite.
As much of the red rich history this fruit has had a lot of confusion, be it fruit or vegetable considering the palate and where it originated from one thing is for sure it will always be in our recipes. Video of the biggest tomato fight in the world.
View video of a fantastic tomato recipe.
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It's truffle season!! [03 Jun 2008|10:43am]

wineandfoodtube
In Sarrion, Spain the truffle growers are under strict control by the Aragon department of agriculture, some 15,000 oak seedlings a year receive the corresponding mycorrhization (inoculation with T. melanosporum spores) treatment before being planted. It will take some five years before the first truffles appear.
Every Sunday from around December 15th through to March 15th there is a fresh truffle market in Sarrion where prices are established weekly. While at the very beginning of the season the price
may start of at some €400 per kilo (2 ½ lb), and it may hit €1,000 around Christmas.

.                                 

All the way over in Manjimup, Western Australia the Wine and Truffle Co only found a single truffle in 2003, but expect to collect around 600 kilograms in the next three months. That will put Hazel Hill farm back on track considering that the product sells to restaurants for about $2000 a kilogram and retails up to $3000.
Wine and truffle Co hopes its plantation alone will yield more that five tonnes in the next few years.

The production in France, home of the black truffle, has plummeted from 1000 tonnes at the turn of the last century to less than 10 tonnes a year.
Total world production is at only 10 to 50 tonnes.

The reason for the jump in truffle growth in Western, Australia is because of the Mediterranean climate.
The first truffle was harvested over two weeks ago, and they are expecting to start ripening in mass volumes from now on.
View video of truffle hunting
eat up!

Your voice counts [15 Jul 2006|11:59pm]
researchsteph
[ mood | curious ]

Hi food lovers,
I am currently doing a research project on food related web sites and on line communities such as lifejournal for my dissertation. I am urgently searching for web site users and community participants that enable me to undertake my research. As you are all members of an food related on line community, I wondered if some of you may want to express their opinion and want to take part in this survey? It would be great if you had 3-5 minutes to fill in the questionnaire using following link:

http://people.freenet.de/websurvey/Questionnaire.pdf

The results of this study will be analyzed only at an aggregate level and the identity of individual participants will be kept in strict confidence. The easiest way to send it back is via a desktop email application such as Outlook or Lotus Notes as you only have to click the "submit by email" button at the end of the form for the content of the questionnaire to be attached and send. If you use web mail, please also click "submit by email", and then "save data file" and manually attach the file to an email sent to my address.

It's your turn! Your assistance will be strongly appreciated!!! Thanks a million in advance!

ResearchSteph


PS: If you use an Adobe Reader older than version 7.0, you might experience problems ticking certain boxes. In this case you can down load the latest version at the official adobe web site: http://www.adobe.com/uk/products/acrobat/readstep2.html

1 food lover| eat up!

Recipe contest [21 May 2006|09:33am]
fictionfanatic
I hope it's okay to post this here, but I just wanted to let those of you who might be interested in posting a recipe in a contest know that there's a recipe contest that just started here
1 food lover| eat up!

Bagels [03 May 2006|04:33pm]

rainswolf
I really, really love bagels. I particularly like:
everything bagels
green chile bagels
CHEESE BAGELS!

Newly soft with cream cheese, or toasted with butter.

Mmmmmmm....bagels!
2 food lovers| eat up!

[31 Aug 2005|04:57am]
mistereggman
Apologies if it's inappropriate.


foodphotos.
2 food lovers| eat up!

[25 Aug 2005|01:53pm]

fish_go_pook
mmmmm cake! this made me giggle...

title or description

"press the button, click the comic for the link!"

"add to friends list for daily updates mon-fri"...

http://www.livejournal.com/users/bob_and_bob/
1 food lover| eat up!

[29 Jul 2005|12:59pm]

lauraeg
[ mood | melancholy ]

What does everyone else do when they find hair in their food?

Yesterday, got an icecream cone at Cold Stone whatevery.... mmmm, oatmeal cookie cake batter.... and it had this honking piece of hair in it. I hate making scenes, and they probably didn't do it on purpose, plus I blush alot and didn't feel like making a complete fool of myself, so I didn't go up and say anything. But this is like the second time this week I've found hair in my food that is most DEFENIANTLY not mine.

What's a shy food-monger to do?

3 food lovers| eat up!

[28 Jul 2005|04:43pm]

trulyblueeyes
[ mood | happy ]

i just ate a microwavable tamale from trader joes, cinnamon apple sauce and vegan oatmeal chocolate chip cookies, also from trader joes.it was definitely a most enjoyable meal. i recommend.. : )

1 food lover| eat up!

[10 Jul 2005|09:54pm]

arual_nosirrag
[ mood | blah ]

I'm a n00b. Sorry about it, too, but hope to catch up.

Ok, know what's extremely good? Tomato and vegetable soup, together. It sounds funky, but it's really not that bad.

What I find sad is that's all I've really had to eat today. I'm never like this... -cries-
I need a cookie.

3 food lovers| eat up!

[29 Jun 2005|02:01pm]

trulyblueeyes
[ mood | crazy ]

i just ate a fruit and yogurt parfait from mcdonalds, it was awesome. i don't usually eat there because its so disgusting and bad for you, but those things actually aren't.you should all try it...one dollar!

2 food lovers| eat up!

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