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January 5, 2010, Volume 1, Issue 50
Your editor: Matthew Goudge, matthew@chefblogdigest.com
ChefBlogDigest ezine: http://www.chefblogdigest.com
Advertise here contact: matthew@chefblogdigest.com
Featured Articles
The Budget – The Ultimate Financial Management Tool
A budget should never be a financial starvation diet. That won’t work for the long haul. Make rational allocations for food, clothing, shelter, utilities and insurance and set aside a level-headed amount for entertainment and the occasional luxury item. Savings should always come first before any spending.
Jamie Oliver under fire as cooks claim recipes in his 30-minute meals bestseller take more than an HOUR to make
It was the fastest-selling non-fiction title of the year, easily outselling rivals such as Gordon Ramsay, Nigella Lawson, and the Hairy Bikers. Disappointed fans, however, say Oliver’s £26 book fails to deliver the dishes within the 30-minute deadline promised.
Food Predictions of 2010 That Actually Came into Fruition
The food movement of this year became a fascinating move towards maintaining and even upholding food cleanliness and safety. It also went back to the roots of both race and culture, so it was not surprising to see culinary adventures moving towards ethnicity, race, and local goods. Furthermore, there was also the meals-on-wheels movement.
Food editor explains how restaurants are reviewed
It was the outing heard ’round the food world: Times restaurant critic S. Irene Virbila had her photo taken and was refused service at a Beverly Hills restaurant when she tried to dine there with friends Dec. 21. The photo was then posted on the restaurant’s Tumblr page and was quickly picked up by other websites. And just like that, 15 years of anonymity was gone. In an editor’s note on the cover of this week’s Food section, Russ Parsons writes that the “unfortunate” situation provided the opportunity to shed some light on how The Times reviews restaurants.
French-inspired Australian cuisine
The Sofitel Bangkok Silom will start the New Year with an exciting food promotion. From Jan 3-9, well-known French chef Mathieu Astier from Prive 249 of Sofitel Brisbane in Australia will present his award-winning cuisine at V9 Wine Bar and Restaurant on the 37th floor.
Pepsi Ventures Into Science Of Nutrition
Researchers Focus On Making Soda Giant’s Products More Healthful
Mention that PepsiCo has a laboratory devoted to greater nutrition and most people wait for the punchline. This is, after all, the company that feeds the world with Cheetos, Fritos and, of course, Pepsi. But PepsiCo officials say the lab is part of a pattern toward offering more healthful fare.
The Top 7 Nutrition Trends of 2011
Mayor Pharmaceutical Labs Predicts the Top 7 Nutrition Trends of 2011. With 2011 here, consumers are looking for that magic pill that will make them look and feel better. They will find out that the magic pill is no longer a pill, and nutrition trends of 2011 will put them on the right path.
Meat, poultry to have nutrition labels by 2012: USDA
Nutritional labels will be mandatory on 40 popular cuts of meat and poultry products beginning in 2012, a measure the U.S. Agriculture Department said on Wednesday will make it easier for consumers to understand the content of the foods they buy.
PepsiCo’s Latest Challenge: ‘Snackify’ Some Beverages
PepsiCo Inc. is betting that consumers want to “snackify” drinks.
As part of its strategy to tap into the market for more nutritious convenience foods, the company is hoping people will pay a premium for a new pureed fruit product that it considers thick enough to be a snack rather than a beverage.
Spanish chef has the bottle to do away with dregs of a fine vintage
Martín Berasategui says special shape does away with decanting by capturing sediment at bottom of bottle
Vietnamese cooking: Bowled over by beautiful broth
How the national dish of Vietnam inspired a British success story; and how to make your own version
More articles and news from the World Wide Web
to fill your insatiable appetite!
NZ’s honourable master chef
Through 49 years and 98 books, Alison Holst has tried to make Kiwi women’s lives easier. Her cookbooks have always had one goal – to help busy women make food that has their families saying “yum”. Now, she has been made a Dame Companion in the New Year Honours for being a “positive role model to New Zealand families for more than 40 years”.
Spain banning bar, restaurant smoking
Spain will join its European neighbors Sunday by outlawing smoking in indoor bars and restaurants.
Crown Roast of Pork
Maya Angelou’s inspirational eats; recipes from her new cookbook ‘Great Food, All Day Long’
Maya Angelou’s inspirational prose is food that satisfies the heart, soul — and now stomach. The poet and autobiographer, 82, is also quite the cook and shares her favorite recipes along with beautiful writing in her latest cookbook, “Great Food, All Day Long” (Random House, $30).
Cooking with confidence
Jonathan Barthelmess marries modern trickery with age-old techniques. It’s an approach that has brought the young chef a swag of accolades, writes Harriet Alexander.
The Best Coffees in the World
Coffee is the second most traded commodity in the world and is graded in a similar manner as wine. This event is called a “cupping” and has a set of strict standards. Winning a cupping is very prestigious and has a direct effect on the prices a coffee grower can get for his crop.
Aussie chef creates a stir
Already the owner of a successful Thai restaurant in London, Australian chef David Thompson has now opened a new enterprise in Bangkok, a venture that has seen some locals reacting defensively.
Ten Tips For Successful White Wine Making
People have been making white wine for centuries, and there’s no mystery to the way it is done. You can make the wine with grapes, with grape juice or with grape concentrate. Here are ten tips to ensure that your first attempts at White Wine making using grapes will be a success.
The Dessert Ingredients That Help Dieters Lose Weight
DoctorsForDummies.com says “You can have your cake and eat it too! The secrets of losing weight are right in front of you. No more hiding to eat desserts.”
China’s nouveau riche thirsty for premium vino
Following the explosion in demand for designer bags, Italian suits and fast cars, expensive French and Italian wines are set to be the next must-have accessory for the wealthy Chinese consumer.
Dunkel, a Brew Ideal for Long Debates
DUNKEL-STYLE beers are perhaps not the easiest to market to the American public. Even as American beer drinkers have learned to navigate a range of stylistic terms — stout, pilsner, hefeweizen, India pale ale and the rest — dunkel mystifies. What’s a dunkel? We might as well be talking about doughnuts.
New Rules Impose Systems for Sharing of Tips
Few diners do, simply associating the tip they leave with the waiter who takes their orders. But how those tips are shared has become an increasingly contentious issue in the industry, stoking resentments among some workers and prompting a recent raft of lawsuits against some of New York’s most lauded dining rooms.
A Bite of New York, in Hong Kong
Hong Kong’s newest food craving is an extra serving of New York.
The local culinary scene is abuzz about “New York style” as a growing collection of restaurants in Hong Kong associate themselves with the Big Apple to draw in customers.
In Bangkok, 500 Funerals and a Michelin Star
David Thompson has been called the “Julia Child of Thai cooking.”
That’s because his best-selling book “Thai Food” (published in 2002) helped Western kitchens gain familiarity with Thai cuisine.
RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES!
Weekday Vegetarian: Bloody Mary Soup Shots
This recipe is from Bon Appetit, December 2007.
Recipe Redux: Chocolate-Rum Mousse, 1966
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender.
Hugh Fearnley-Whittingstall’s leftovers recipes
The festivities are over, your house guests have gone home… and you’ve still got a mountain of food in the fridge and store cupboard. Need a few pointers as to what to do with it all?
The party’s over, it’s time to call it a day… for another year at least. But there’s every chance that the ghosts of Christmas and New Year’s feasts just past are still hanging around in the fridge.
Brown Rice Spinach Cheese Mushroom Casserole Vegetarian Recipe
Several of your party guests may be vegetarians so it’s always a good idea to have at least two menu items that are vegetarian. If you are looking for another popular vegetarian buffet menu item, try stuffed acorn squash with spinach and mushrooms. The following vegetarian casserole recipe has been modified to include nutritious brown rice instead of white rice for a healthier option.
Vegetarian Taco Salad
When you’re looking for more than just salad greens, try this 395-calorie vegetarian taco salad. It’s loaded with fiber-filled brown rice and pinto beans, topped with veggies and salsa, and adds a handful of tortilla chips for added crunch.
High-altitude baking: A casual, European dessert
European walnut pastry
“Potica bread,” that’s what my Slovenian father-in-law called it. In other Eastern European countries it’s known as bejgli (Hungary), makowiec (Poland), or orechovnik (Slovakia). By whatever name, it’s a pretty pastry, featuring a walnut and dried fruit filling cradled in a tender, buttery dough. It’s served at breakfast, with coffee or tea, or with cheeses and fruit, as a casual dessert.
health snack: Beetroot and apple juice
A delicious healthy recipe for a mid-morning snack of beetroot and apple juice, from In Spa.
Healthy recipe: Quinoa tabbouleh
A delicious healthy lunch recipe of quinoa tabbouleh, from In Spa.
Delicious Tortilla Soup with Mexican Jicama Salad
This is the most delicious soup I’ve ever had. I am a soup connoisseur, so that means something! This recipe replaces my old favorite
CULINARY JOB POSTS! CULINARY JOB POSTS! CULINARY JOB POSTS!
Chef de Partie – Bath – Chef de Partie- £18,000
Chef de Partie. Our client in Bath is recruiting a Chef de Partie for their 2AA Rosette awarded hotel located in the city centre. You will be working for a Michelin trained Head Chef – this is a rare opportunity to work with a skilled Head Chef who develops his small brigade and is looking for more accolades.
Assistant Store Manager – Leadenhalll
This beautiful luxury retailer has a unique opportunity for an Assistant Store Manager with a foodie feel!
Chef de Partie – Carlisle – Chef de Partie £17,250
As Chef de Partie you will be working on each section on a rota basis in a team of 11. Producing modern British food. You will work closely with the Sous Chef and Head Chef to ensure the smooth running of the kitchen, ordering for your section, ensuring your section is clean and tidy at all times. Training and development is part of the hotels ethos and this will be an excellent opportunity to further your career.
Executive Chef – InterContinental Doha West Bay – Pre-Opening
InterContinental Hotels Group – Doha, Qatar – What’s your passion? Whether you’re into tennis, shopping or karaoke, at IHG we’re interested in YOU.
Commis Chef 3AA Gloucestershire £12-14k Commis Chef
Commis Chef. Our client based in Gloucestershire is recruiting a Commis Chef with good experience to join thier busy country house hotel. You will be working with the finest, freshest locally grown ingredients to produce food of the highest standard.
END
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