June 8, 2011, Volume 1, Issue 72

Your editor: Matthew Goudge, matthew@chefblogdigest.com

Featured Articles

• Holiday Land
• The tantalising smells of Bengaluru streets
• The Chef and the Customer
• Organic Eggs May Come From Factory Farms
• Gordon Ramsay is given short stay at Claridge’s
• What are the Duties of a Compactor?
• 10 of the best restaurants for new Catalan cuisine
• Simple, inventive French food served in a fun setting
• Food Detective: Unearthing ramps and other wild garden finds

A Review of Vinotech’s “Winesave” “Winesave is the first restaurant standard wine preservation system that is affordable for the average consumer and is the perfect solution for drinking any wine – including high-quality wines such as M. Guigal’s, in moderation, over several days without any diminution of quality.”

• Choice ingredients make UK kebab the costliest at £750

The world’s most expensive kebab has come up for sale in the British capital, costing a staggering £750, if you fancy a bite. A British chef Andy Bates dished up the kebab in a TV show, claiming it be sourced with the finest ingredients in the world, to create the incredible snack.

• Bankruptcy puts LTH Forum up for sale

LTH Forum, one of the most robust online communities for Chicago food enthusiasts, is for sale. The bidding currently stands at $40,000. How is a website with no advertising, no plans for advertising and one that still looks like an off-the-shelf bulletin board circa 2002 worth that much?

• World Chefs – Ex-Nobu chef takes Asian fusion to Prague

Paul Day got his start working as butcher in London’s Chinatown before rising to sous chef at the city’s Michelin-starred Nobu restaurant. Now he’s taken his Asian-influenced cooking to Prague, where a number of young chefs are remaking the city’s culinary landscape which has long been associated with Central European stodgy fare rather than cutting-edge cuisine.

• Eight ways to get a green kitchen

Upgrades and quick fixes in your kitchen coupled with changes in your culinary methods can cut down your carbon footprint on the planet. adopt these tips from city chefs that guide you through your journey towards being an environmentally-conscious connoisseur.

• 10 Foods to Always Buy Organic

While there are some foods that you can buy without worrying about a certified organic label, this article feature 10 foods that you should always buy organic to make sure you don’t ingest harmful chemicals and to keep everyone in your family healthy.

• McDonalds Corp. (NYSE:MCD) To Use Baristas For Coffee

It has been reported that McDonalds Corp. (NYSE:MCD) has plans to use coffee baristas at the 650 McDonalds Corp. (NYSE:MCD) restaurants in Australia.

• Show Me The Curry: Two Cooks, Two Cameras, 23 Million Views

This is the second installment of a 6-part weekly series about some of the most successful video entrepreneurs on YouTube. Each segment will spotlight performers and personalities that go beyond the one-hit viral video and build a loyal audience. Their online presence reaches multi-millions and has gained them entry into the YouTube Partner Program, which splits revenue and helps the BoomTubers develop their growing business.

• Pretzels no more: Lowly bar snacks get a haute makeover

This elevation of bar snacks from afterthought to featured attraction is a reflection of just how far bar cuisine – both complimentary and otherwise – has come.

• How to Handle Rare and Expensive Foods

Each week we feature one of Asia’s culinary kingpins at work. In this, our last installment of this series, chef Sebastien Lepinoy of Hong Kong’s Cepage restaurant shows how to handle some of the restaurant’s most expensive ingredients: sea urchin and caviar.

It’s the first day of June!  Can you imagine?  Half of the year is practically over.  This year, food trucks and food vans have been quite popular.  They have literally taken spaces in numerous food blogs and websites. What is the low down on these things?  What makes them so popular?  What do they offer?

June 1, 2011, Volume 1, Issue 71

Your editor: Matthew Goudge, matthew@chefblogdigest.com

Featured Articles

• WhatDid People Cook in 1889?
• Dining out withkids
• Hurricane Recipes: What to Eat and How to Cook without Power
• Food Trucks Food Vans Food Carts the Low Down
• Chef Daniel Boulud on Building A Brand
• The queen of Maori cuisine
• Chinese cuisine: anyone for sweet and sour puppy?
• Grilling Basics: 6 Tips for Perfect Burgers Every Time
• Doc at Your Door: 8 Tips to Prevent Food Borne Illness

Fast and convenient, the AeroPress Coffee and Espresso Maker makes one of the best cups of coffee you’ll ever taste. This innovative uses the ideal water temperature and gentle air pressure brewing to produce coffee and espresso that has rich flavor with lower acidity and without bitterness.

• No Waiter Needed: Restaurant Uses iPads

A California cafe is using technology to ease the ordering process by replacing traditional waiters and waitresses with iPads.

• Costa Rica Inspected Hundreds of Restaurants

Restaurants in Costa Rica are regulated by the Health Ministry, which on May 12 began doing something unusual. It began inspecting hundreds of restaurants in the country for health code violations and operating permits.

• Report finds widespread seafood fraud in U.S. restaurants

  The non-profit group Oceana DNA tested more than 1,000 fish filet samples from 50 cities across the U.S. over the past four years and said it found widespread seafood fraud.

• Not all is gloomy for restaurants, analysts say

  High prices for gasoline and food and the lingering effects of the Great Recession aren’t good news for restaurant chains, but two KeyBanc analysts say there’s good news, too.

• Bakery Utensils Cleaning

  Cleaning bakery utensils is not just about soaking them in water, scrubbing them, and rinsing them. Remember, the kitchen Stewarding Department holds the health and safety of the diners so, of course, there is more to it than just a simple washing.

• World Chefs: Ex-Nobu chef takes Asian fusion to Prague

Paul Day got his start working as butcher in London’s Chinatown before rising to sous chef at the city’s Michelin-starred Nobu restaurant.

• Australian Outrage Over Indonesian Slaughterhouse Allegations

  An Australian documentary exposing the abuse of Australian cattle in Indonesian slaughterhouses has sparked outrage and disgust from the Australian public on Twitter.

• The Ups and Downs of Organic Vegetables - Useful Facts You Ought to Know

  Having a thorough understanding of the advantages and disadvantages of organic vegetables will certainly help you choose which one to buy.

• Canadian urbanites embracing world cuisine

A study of Canadian families in Toronto and Vancouver says most are happy to eat ethnic foods, but even if people are open to trying things, European cuisine is still a favourite.

• Cuba Announces Tax Break for Private Businesses including Restaurants

  Cuba announced new measures Friday to spur the island’s push into private enterprise, instituting a moratorium on payroll taxes for small business owners and loosening limits on the size of private restaurants.

• New survey sheds light on most passionate cooks in Asia

  In a survey across eight Asian countries, one stood out for having the most passionate, creative and food-centric home cook.