I'm gonna be on this video like white on rice, because we are learning to make rice! I told me friend Imei that I don't know how to make rice, even though I love to eat it. She decided to teach me, since she is the rice master. She's been making it since she was nine years old, so I'm guessing it's safe to say she knows what she's doing.I'm gonna be on this video like white on rice, because we are learning to make rice! I... more
I like this article because I love peppers and seem to forget a lot about them when I get asked. Plus I tend to like hot peppers.
WRITTEN BY CHRISTINA CHAVEZ WEITMAN PHOTO ALBERTO TREVINO | 07 OCTOBER 2009
As Latinos, we are used to the world’s almost ridiculous perception of what we eat: no matter what our heritage or ethnicity, there are fiery hot chiles in everything we consume.
Whether you call it chile or ají, we all love our peppers. But the palate-scorching aspect? Not necessarily so. Hispanic cuisine, like our heritage, varies from country to country. Yet, peppers are the one key food ingredient that easily crosses all borders.I like this article because I love peppers and seem to forget a lot about them when I... more
Mrs. Barlatier is a rarity in a system that feeds almost a million children a day: she can cook, and she has the kitchen equipment to do it.
Many advocates for better, healthier school food have begun to believe that the only way to improve what students eat is to stop reheating processed food and start cooking real, fresh food.
But little actual cooking goes on in the nation’s largest public school system, largely because little of it can. Barely half of New York’s 1,385 school kitchens have enough cooking and fire-suppression equipment so cooks can actually sauté, brown or boil over open flame.
Even in those that do, aging ovens sometimes don’t heat properly, equipment is hidden away in storage rooms or broken, and the staff isn’t trained to do much more than steam frozen vegetables, dig ravioli out of a six-pound can or heat frozen chicken patties in a convection oven.
Jump for more!Mrs. Barlatier is a rarity in a system that feeds almost a million children a day: she... more
Is this just tradition or just sick? You featuring:
Poke Me Mon
Spirit possession, body piercing, and fire walking are all rituals that take place on the island of Phuket, Thailand each year to honor the Chinese Gods during the annual Vegetarian festival. http://current.com/items/88901914_poke-me-mon.htm
Female Genital Cutting
Mariana van Zeller takes a look at the tradition of female circumcision in Africa. She travels to rural villages in Sierra Leone with an activist who faces a tough battle to put an end to the practice. http://current.com/items/76362762_female-genital-cutting.htm
http://wwwtriponadeal.com: Planning a trip to the Big Apple? We want to help you create your own fantastic New York Memories, so we bring you our visitor's list of hidden gems in the city! Plus our top ten tourist attractions that are completely free!
Get the full list of links to our "Best Hidden Gems of NYC" at triponadeal.comhttp://wwwtriponadeal.com: Planning a trip to the Big Apple? We want to help you... more
In Central Mexico, locals are feasting on a unique delicacy that sprouts to life this time of year from the country's corn fields.
It's still called by its Aztec name, cuitlacoche (pronounced QUEET-la-coh-chay). The gray, stone-shaped fungus turns into a gunky, tar-like mush when cooked.
But it is revered by Mexican gourmet chefs and home-style cooks alike. The fungus — which some say has an earthy, tangy, mushroom-like flavor with a hint of raw corn — is a popular ingredient in soups and quesadillas.
Farmers hunt for cuitlacoche during the rainy season from now through mid-October.
Sometimes the farmers call the dish "el oro negro," or black gold.
"We have a very fine Mexican cuisine. It's not all about tacos," she says.
Businesswoman Ruth Martinez recently dined on a dish of chicken-stuffed cuitlacoche at a Mexico City restaurant.
When asked to describe how it tastes, Martinez evokes a popular song by Latino singer Enrique Iglesias.
"It's a religious experience," she says.
Not a bad compliment for a fungus that in other parts of the world is simply thrown away.In Central Mexico, locals are feasting on a unique delicacy that sprouts to life this... more
Go into the kitchen of a Peking duck restaurant and discover how this old Beijing art of roasting is done the modern way.Go into the kitchen of a Peking duck restaurant and discover how this old Beijing art... more
In order to make this group the swinginest, hottest, most LOVELY spot for those of our demographic to encourage others to take note of the wonders of the food world, it's going to need to be more than just me stepping up to the plate and adding every article I come across that's worth its salt.
Oh ho ho, foodie pun.
Therefore, fellow masticators, I ask you to bring forth your best game. Scour the interwebs for what you think is most appropriate and intriguing in the food world and either link here, or send me a personal message if you're interested in becoming a moderator, telling me exactly why! Have a food blog? Flaunt it. Recipe? Show it. Reviews, links, opinons, bring it!
I realize that changing the world and changing minds takes a lot, but I'm sure that through time and hard work we can do it.Ladies, gents.
Welcome to FOODIES: UNITE.
In order to make this group the... more
Two dudes go on a conquest all over the Bay Area to find the best burrito!!!
On their journey they interview Charles Hodgkins Burrito Expert/founder of burritoeater.com, Andrew Johnstone owner of "The Little Chihuahua," and they rate the most famous along with the hole in the wall Taquerias and taco trucks all over the bay area.
Get ready to get entertained, and get ready to find out where to find the best burritos when you visit the Bay Area.
Where do you think they have the best burrito!?Two dudes go on a conquest all over the Bay Area to find the best burrito!!!
On... more
Freedom fries lovers, rejoice! The growing American influence over French cooking has turned Paris into a city of bad baguettes and processed cheese. Plus more on Hungry Beast.Freedom fries lovers, rejoice! The growing American influence over French cooking has... more
The world's only multi-concept megaplex dedicated entirely to Italian food and culture is here in China. Executive Chef Vincenzzo Pezzelli gives us a tour of Piazza Italia.The world's only multi-concept megaplex dedicated entirely to Italian food and culture... more
Architect, chef, and academic, Frank Sun talks about the philosophy behind Californian cuisine and what it means to integrate the Californian lifestyle into Beijing.
Frank Sun is the founder of Tribute Restaurant in Hong Kong and Tribute North in Beijing.Architect, chef, and academic, Frank Sun talks about the philosophy behind Californian... more
Tiny red light-emitting diodes infuse potato plants with life even in the unnatural environment of a space station — fueling our brave hope that one day, astronauts will be able to make their own vodka. Food in space has come a long way, as a new space-food retrospective proves.
Gourmet Magazine has a fantastic look at the state of space food today, as well as a look back at space cuisine's humblest beginnings. Starting with the stereotypical tinfoil-wrapped meal simulators (TM) and individually shrink-wrapped portions of freeze-dried pot roast, you can see the progression through the "meat salad" of the 1970s (don't ask) up to vegetables grown in special hydroponic chambers, using LEDs.
Turns out LEDs don't just make your skin as smooth as Luther Vandross' voice — they also make potatoes grow like gangbusters. And apparently you can increase crop yields to crazy levels, using high-intensity lighting, hydroponic cultures and optimal CO2 levels. (But how long before these super-plants turn sentient and want to eat us?) Also, apparently tomatoes grown in microgravity get freakishly large and have no seeds. Freakish!Tiny red light-emitting diodes infuse potato plants with life even in the unnatural... more
Iranian officials have said they are interested in importing olive oil from Croatia, the Croatian Agency for the Promotion of Exports and Investments (APIU) has said.Iranian officials have said they are interested in importing olive oil from Croatia,... more
The chef Gordon Ramsay is facing accusations that he uses meals prepared off-site in several of his restaurants.The chef Gordon Ramsay is facing accusations that he uses meals prepared off-site in... more
Portland, Oregon has more strip clubs per capita then any other city in US. Portland is also home to a thriving vegetarian culinary scene. In this pod, we look at the intersection of these two cultures at the world's first vegan strip club.Portland, Oregon has more strip clubs per capita then any other city in US. Portland... more
Nowadays, food critics and writers have been talking about cupcake-lovers as some kind of cult, and about how a cupcake-craze has swept across most parts of the nation. Even in the too-too, oh-so au courant New York City, cloyingly cute little cupcake shops may seem like they’re passé, but they still continue to thrive. Moreover, new ones seem to be opening across the land by the month, even though they’re often disappointing and downright silly.
In keeping with these Crazy Cupcake Dayze, I’ve put together this little article composed of three takes showing different viewpoints about this “fairycake” fad: the first is about faux haute-cuisine blathering; the next is a frivolous illustration of silly dancing cupcake capers; the final one is the morbid voice of cupcake-doom, which visually pronounces that the cupcake “plague” is a downright horrible, stinking calamity. The three different takes on our krazy cupcake dayze are entitled, respectively: Frosting on the Cake; Silly Kultured Kupcakes: Doing a Ditzy Dancing Waltz Thingee; and Demise of The Very Fancy Cupcake Kids: Huge Explowgions!
In the last piece, the visually macabre voice of cupcake-doomsday states that a big worrisome question is still looming about the ultimate fate of these fancy treats, the luscious little cupcakes continuing to live while enjoying the upscale, carefree good life. The morbid voice of worldly pessimism ponders about the present state of our dangerous and increasingly deflated world, asking: Will they be able to survive? Or have cupcakes always just been too delicately fancy and sshhtuupid?
Especially to please your sense of savory visual ecstasy, this detailed article presents a number of lusciously colorful photographs of these mouthwatering tasty cupcake delights. In addition, it includes three very entertaining videos showing the widely variant views held about this booming “fairycake” craze.Nowadays, food critics and writers have been talking about cupcake-lovers as some kind... more
Plans to reintroduce the rare breed mean Spaniards will soon be able to order giant rabbits in restaurants.Plans to reintroduce the rare breed mean Spaniards will soon be able to order giant... more
In this short period of time, I hope you find the opportunity of tasting my delicious Turkish delights.In this short period of time, I hope you find the opportunity of tasting my delicious... more
