It never hurt’s to increase our knowledge about the food we eat.
Most of the time it’s possitive, but sometimes it makes me wonder……
– Bananas, Chocolate, Beef, Tuna, Corn, Shrimp ?
Read more at ” thedailygreen ”
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HuffPost blogger David Rosengarten has quite the scoop about Rene Redzepi’s Noma.
But this isn’t just another dispatch from MAD Food Camp. Chef Redzepi is reportedly
working on a new yogurt dish…which has live ants sprinkled on it.
Apparently, the chef likes the ants’ acidity, which are almost “citrus-like.”
Intrigued? Get the full scoop over on his website, DRosengarten.com.
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Easy boy’s and girls, just trying to get your attention here.
But-
For many years the american style burger was a complete mystery to me.
You see, when I came to America forthe first time in 1970, my “burger”
senses were still completely in love with our german version, which go
by the names of:
Frikadellen, Buletten, Fleischpflanzln.
To this day I can not understand how one can forgo the deliciousness
and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of low grade, unseasoned and uninteresting
ground beef.
( Remember friends, I said “most’ American burgers, not all )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments.
No love.
So here is what I suggest to the american public:
Let’s make GOOD burgers from here on ! 🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle . There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions,
french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly patty,
don’t destroy the good stuff by adding lesser sides and condiments.
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If you are a burger fanatic, you want to read : History of the Hamburger
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While not a prevalent flavor in the United States, rose is fairly common elsewhere. Across the Middle East, particularly Iran, it is used to flavor all manner of sweets. Ice cream is the only use of rose in food that I have found palatable. Rose candy tastes like grandma’s perfume to me, and rose scones just taste wrong. But the ice cream gives a nice rounded sweetness that is just right for such a delicate flavor. The rose petals themselves are not really potent enough to stand up to the amount of sugar and cream that ice cream requires, so it’s fleshed out with rose water.
Rose water can be found at most Middle Eastern grocery stores and at specialty stores. The potency of the rose water will vary from brand to brand, so you may want to start of by whisking in one teaspoon at a time until you are satisfied with the flavor. I used Nielson-Massey, which is pretty strong.
Rose petals should be unsprayed, or organic. The best would be from a friend or neighbor, as they would be the freshest. Otherwise try natural foods stores or a florist/nursery specializing in organic flowers.
Using the method found in Jeni’s Splendid Ice Creams
Makes about 1 quart
Ingredients
Method
We all know that eating anything that is wrapped in bacon or craziness like this macaroni and cheese sandwich (!) is going to kill you. Eventually. As will a hundred or so trips to KFC. The real KFC, that is. But then there are those foods that will immediately remove you from the gene pool with the flick of a fork. Here are 5 foods that, when consumed improperly, will likely send you to the grave. Captain Obvious warning: DON’T EAT THESE FOODS.
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by Jess Kapadia on FoodRepublic
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I learned a lot about sausage while reporting on
Germany’s Christkindlmarkts for Lufthansa USA.
I thought it was just a generalization that Germans live off them,
and that they had as many kinds of sausage as Eskimos have words
for snow (also a generalization, as I learned while researching
better ways to express Germany’s love of sausage). But it’s true.
They’re really serious about tube steak. And now I am, too.
Every region has its own particular riff on “sausage in a bun,
” like Nuremberg’s much-loved Drei im Weggla
(see slide 2) or the massive Thuringer, whose bun cannot hope to
contain it all. You can have your
sausage with potatoes or with kraut (hopefully both).
There’s a sausage for every morsel of every pig or cow,
as there should be. Here are 10 favorites I discovered wandering
around Germany’s outdoor Christmas markets.
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Knackwurst, also spelled knockwurst, are short, thick sausages made of finely ground pork, flavored with plenty of garlic. The name comes from the German “knacken,” which means “to crack.” We’re assuming these sausages were named for the crackling sound the casing makes when bitten into, but it could very well be for their highly addictive qualities. Recommended served with sauerkraut and mustard.
CHOW.com’s Blake Smith shows how the simple technique of cutting
a spiral pattern into your hot dog before grilling it will not only improve
the wiener-eating experience,but will also transform the dog into
a conversation starter.
Watch Video HERE
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Americas 8 worst food trend’s
by Larry Olmsted on “Forbes”
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Having covered food, wine and spirits for more than 15 years, I’ve seen a lot of trends come and go. Some recent developments have been great, like the increased availability and usage of natural meats and grass fed beefs, and the increased reliance on seasonality, rather than using bland out of season fruits and vegetables that are shipped vast distances and bred to have long shelf lives.
But not every food trend is good, and not every food trend lasts. I remember the rise and fall of nouvelle cuisine, and the short but rabid preoccupation among chefs with food layered into towers on the plate.
The changing face of media has made food trends more pronounced than ever, for better or worse. This includes the bevy of food-related television shows, and the new need to fill specialized channels with hours of vapid programming. Ditto for social media that brings other people’s meals to your phones and desktops and the dramatic rise of food blogs and chat rooms dissecting every aspect of food culture. Nonetheless, despite increased attention to what, where, and how we eat, and increased social criticism, some astonishingly stupid trends have thrived. Here are the worst offenders:
1. Food Trucks: There is nothing wrong with the individual food truck per se, but the overall trend is both ridiculous and in some cases, morally reprehensible. The food media continues to treat these as a new form of cuisine and some sort of breakthrough invention when they are nothing more than a way to deliver food to consumers, akin to the “invention” of home delivery, takeout containers or the drive through. When grouped together in lots, as is the case in Austin and Portland, food trucks become an outdoor version of a longstanding American culinary tradition – the shopping mall food court, and nothing more. Food-wise, there is nothing new about trucks, which serve foods you can already get in countless restaurants, albeit it with much more limited menus. People act as if tacos, dumplings, or brick oven pizza have somehow been “discovered” by food truck cooks. One major magazine recently suggested that food trucks had brought affordable ethnic cuisine to the people of Los Angeles – seriously? LA has always had hundreds of brick and mortar eateries serving exactly this kind of ………….
Read more HERE
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Some artisanal house cured meats, like these from Salume Beddu in St. Louis, are delicious. But most are not.
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Dear Friend’s
Unfortunately, yesterday >LinkedIn< has decided to remove the >Share With Groups< link from it’s site.
I am sure they had a good reason for that and don’t want to be critical about it.
However, all of the comments and discussions which pertained to articles, opinions, recipes & pictures about food and the hospitality industry originated from
links I posted in various groups on >LinkedIn< originated on my own blog, >ChefsOpinion<
If you would like to continue to participate and be part of our lively and interesting Food & Hospitality community, you must now go directly
to the website >ChefsOpinion< since there will be no more links from >LinkedIn Groups> to >ChefsOpinion<
Thank you all for your participation in the past.
I hope to see you in the future as well on >ChefsOpinion<
Life is Good!
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ChefsOpinion 