.
.
Tonight’s dinner, as dinner should be:
Light, tasty. fresh, “offal laden” 🙂
Enjoyed it tremendously.
Life is Good !
.
.
.
.
.
.
Tonight’s dinner, as dinner should be:
Light, tasty. fresh, “offal laden” 🙂
Enjoyed it tremendously.
Life is Good !
.
.
.
.
I came across this today on “http://www.npr.org/” and I just had to share it.
In a food world which takes itself sometimes too serious and forget’s the pleasure
that food is supposed to give us besides nutrition, this comes across as witty,
funny, wonderfully quirky.
I just love it. Hans 🙂
Take the link to SNACK DATA and have a few (or more) moments of food delight.
Excerpt from “http://www.npr.org/” :
Next time you need some help deciding what to pick for a midday munch,
try Snack Data, a quirky, illustrated catalogue of foods. Part reference guide,
part art project, it’s the latest idiosyncratic creation of Los Angeles-based
web developer Beau Johnson. The entries are arranged by flavor, cuisine, and
type of food, making it easy to find whatever kind of snack you desire. And for foods
with more than one ingredient, the components are cross-listed to reveal
connections between foods (e.g. Spaghetti & Meatballs – see also: Spaghetti, Meatball).
As an art project, Snack Data has a primal, throw-back feel. Accompanying the
pixelated images arebits of questionable trivia and highly subjective tasting notes —
kind of like a clever middle school kid’s book report on foods from around the world,
not an authoritative reference.Johnson creates the illustrations
using Photoshop, in the blocky style of early-1990s computer games like King’s Quest.
But Johnson, 27, says it wasn’t meant to be retro.”I know it has those associations,”
he says. It’s also meant as a departure from the food photography that saturates the
Internet, he adds. For the text, Johnson pulls facts from Wikipedia or simply invents
his own, like “the hot dog bun can be thought of as an edible glove” and “taco salad
is something that happened when people in the United States got tired of eating
regular taco.” “I try to give a little bit of real background,” Johnson says,
but admits,”I don’t spend too long researching them.”Johnson has added to the
database regularly since its creation in mid-April. He’s almost done with the
primary entries, and he takesrequests through email.None of the entries are
brand-name products, although some doresemble well-known brands.
Johnson felt it was important to focus on the foods themselves.
“If you’re writing about an orange or an apple or a scallop,there’s no one to answer
for it,”he says. “You’re just kind of commenting on this thing that’s always been there.”
We’ve selected a few of Johnson’s favorites to feature in our Snack Data slideshow
above, as well as a few of our own.Naturally, we’ve included the entry on salt.
To explore the entire collection, visit snackdata.com.
Excerpt from “www.bootsnall.com” :
Whether you’re looking to support local communities, broaden your cultural horizons,
or simply soak up the party atmosphere, there are hundreds of local festivals that offer
an entertaining insight into your travel destination.
From sampling witchetty grubs at New Zealand’s Wildfood Festival to mud sliding in
South Korea or munching on oyster tacos to celebrate the Californian oyster harvest,
these 10 festivals are some of the world’s most unique celebrations of local produce.
Fancy munching on worm truffles or slurping some chocolate-coated Huhu beetles?
Hokitika’s world-famous Wildfoods Festival is not just about forcing the weird and
wonderful onto camera-wielding tourists, it’s an important celebration of New Zealand
culture and pays homage to some of the historic foodstuffs once consumed by the island’s
inhabitants (with a creative twist, of course). There are few things not on offer here,
and culinary adventurers can line their guts with all number of bizarre delicacies from
lamb’s testicles and sheep’s brains to roasted earthworms or wasp larvae ice cream.
Wash it all down with a cup of Gorse Flower wine or Stallion’s Semen (yes, really).
For the less daring, try a whitebait patty – a regional favorite – or opt for more appealing
offerings like wild pork or whiskey sausages.
Held in March each year on the South Island’s west coast, the Wildfoods Festival draws in
some 15,000 visitors to the small town, offering an unbeatable opportunity for local
businesses to present their creations to an international audience. For best results bring
your camera, a few try-anything mates, and an empty stomach.
For 9 more festivals, click HERE
>
>
>
” Weisskraut Salat ” ( White Cabbage Slaw )
>
>
>
>
.
.
Rotkohl Salat
This is so much better than the limp, tasteless coleslaw offered most of the time.
This is crispy, tangy, refreshing. In Germany (and many other european countries)
we use this for different occasions, as snack, side dish or appetizer. The ingredients
are cabbage, onions, salt, pepper, oil, vinegar, some folks (me) like to add a few drops
of maggi seasoning, others a dash of sugar (not me), and/or garlic (me).
Try it on your next BBQ. You will be happy you did 🙂
>
Bon Appetit ! Life is Good !
.
.
.
.
Indian, Italian, French, “CON-fusion” :- )
This was soo delicious !
Light, tasty, crispy; fun, easy and quick !
Bon Appetit ! Life is Good !
Roast Pork Butt, Braised Veggies, Pork Jus & Applesauce
One of my beloved, hearty standby’s for a rainy day, spent at home with a good movie,
glass of wine or beer and a bunch of friend’s.
( And in case we are looking for Bella, we know to find her waiting in front
of the oven, enjoying the smell of good things to come.) 🙂
Bon Appetit ! Life is Good !
Excerpt from an article in the Huff Post :
“Under the agreement, food items that are past their expiration date
or reheated in a way that they can no longer be served to students
may still be eaten for free by the cafeteria workers.”
This raises so many questions for me ! How about you ?
What’s wrong in a country where this can even be considered an issue ?
To read the full article, click HERE
Useless – or worth the trouble?
– trying to keep the “flame of excellence” going
for the next generation of cooks!
By Chef Hans Susser, CEC . CHE
Lately that’s a question that pops up, both in my head and during conversations with other experienced chefs, more and more frequently. Why do we do it and for what? Obviously the general impression of many old timer’s is that the younger generations “just don’t give a hood” anymore. While this might be increasingly true due to circumstances, I am happy to report that when we really look, we still see the diamonds in the rough being there, right under our eyes. Yes, they might be harder to spot because of the circumstances surrounding them (and sometimes us), but they are certainly out there. Maybe their numbers have been dwindling, but maybe this happened partially because we have stopped looking? If you need an expert about frustration, you found him right here. But then again, who are we to judge others when we fall into the same category. So, colleagues, both educators and especially professionals out there in the “real world” – keep on searching. We are getting paid to do so, but we should really be doing more because that is what set’s us apart from the mediocre rest that we so wholeheartedly criticize. The flame is still burning under our guard, so let’s keep it going, never to give up. Let the fuel be our knowledge, skills and care for our beloved profession. No flame can burn on hot air alone as so many wannabe “chefs” out there believe. One of the many sources of joy and satisfaction in our culinary profession is to discover that there are enough kids out there to carry on the flame in the future.
But for now, dear fellow chefs, don’t let the flame of excellence of culinary standards extinguish.
We, the REAL CHEFS, who possess the experience, knowledge and care, are still in charge to keep the flame burning – while we still can and care !