tagged w/ Cuisine
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“Parigot” (The Course) is an action-packed, comical five-minute animated short film created by students at the French animation school Georges Méliès. In the streets of a Paris that is starkly divided between outrageosly fashionable and wealthy aristocrats versus crowds of poverty-stricken homeless people, the film depicts the mortal struggle of two characters from those wildly different worlds. A handsome-looking royal servant is forced to engage in a city-wide battle against a filthy homeless man helped by a large flock of determined pigeons. The ultimate stake? A deliciously appetizing gourmet supper. Drawn by those whom they serve into a conflict that is no longer theirs, under the mirthful spectators’ eyes of a merciless metropolis, who will end up triumphant in this epic battle? The rich, the poor…or maybe neither?
This piece includes a number of colorful pictures, as well as the wonderful animated short film.
http://disembedded.wordpress.com/2011/10/09/parigot-the-royal-servants-epic-battle-against-a-homeless-hobo/“Parigot” (The Course) is an action-packed, comical five-minute animated... more
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Adam Yamaguchi, a ravenous sushi consumer since childhood, examines the cost of the world's insatiable appetite for raw fish, namely the Bluefin tuna.
"Sushi to the Slaughter" premieres on Tuesday, July 12 at 9/8c on Current TV.
"Vanguard" is Current TV's no-limits documentary series whose award-winning correspondents put themselves in extraordinary situations to immerse viewers in global issues that have a large social significance. Unlike sound-bite driven reporting, the show's correspondents, Adam Yamaguchi, Christof Putzel and Mariana van Zeller, serve as trusted guides who take viewers on in-depth real life adventures in pursuit of some of the world's most important stories.
For more, go to http://current.com/vanguard.
Current Media, the Peabody-and Emmy Award-winning television and online network founded in 2005 by Al Gore and Joel Hyatt, engages viewers with smart, provocative and timely programming -- stories that no one else is telling in ways that no one else is telling them. Current's programming shines a light where others won't dare and boldly explores important subjects -- opening minds, sparking conversations and forming deep connections with its viewers. The channel's audience is comprised of affluent, curious, social and connected adults who crave the kind of entertaining, enlightening, witty and informative programming found on Current's TV and online properties. Current is now available via cable and satellite TV in 75 million households worldwide -- 60 million households in the US -- through distribution partners Comcast (Channel 107); Time Warner ; DirecTV (Channel 358 nationwide); Dish Network (Channel 196 nationwide); Verizon and AT&T. In the UK and Ireland, Current is available on BSkyB (Channel 183) and Virgin Media (Channel 155), and in Italy, Current is available on Sky Italia (Channel 130). Viewers can also find Current online at http://www.current.com.Adam Yamaguchi, a ravenous sushi consumer since childhood, examines the cost of the... more
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“Coffee Time” is an amazing, tasty two-minute stop-motion animated short film by Ching-Wen Wu (aka Wan-Tzu). Does the taste of every cup of coffee change, each one containing its own soul that’s extracted from how you’re feeling when you make it? That’s how animator Wan-tzu feels and more, it seems. This animation shows the construction of a single cup of coffee, a veritable magic show that contains a number of different journeys bringing unending imagination and surprises along the way. With a sip of coffee, you not only taste your own story, but also change your perspective of the world!
This piece includes photographs, as well as the savory roasted animated short film.
http://disembedded.wordpress.com/2011/05/09/coffee-time-magical-cups-of-coffee/“Coffee Time” is an amazing, tasty two-minute stop-motion animated short... more
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A region’s culture is reflected in its cuisine. In this way, food has the amazing ability to illustrate certain intricacies about a country’s culture to those on the outside.Attracting all different kinds of epicurean stars and enthusiasts, food festivals are a fabulous place to expand one’s mind and stretch one’s boundaries. The following is a list of 15 exciting and diverse festivals celebrating foods from every culture throughout the world
LINK : http://www.online-college-blog.com/index.php/features/the-15-best-food-festivals-in-the-world/A region’s culture is reflected in its cuisine. In this way, food has the... more
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Ingrid Bedrosian, owner from Ingrid's Cafe Restaurant One on One Interview with Steven Escobar on March 23, 2011 in Beverly Hills, CA.
http://www.youtube.com/watch?v=8tmTXHqCGnIIngrid Bedrosian, owner from Ingrid's Cafe Restaurant One on One Interview with... more
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As restaurants take Foie Gras off the menu, in this ‘on the sofa’ discussion, Kirk Leech argues that we shouldn’t worry about eating it and that the detractors have got it wrong. Our intolerance of life style choices is a problem he argues, force feeding ducks is not. Respondents debate the issue and discuss the animal rights angle, reducing humans to the level of ducks, posh food, production and campaign violence. More than a culinary culture war is on the cards.As restaurants take Foie Gras off the menu, in this ‘on the sofa’... more
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Ingrid Bedrosian gives us a tour of inside and outside of her restaurant Ingrid's Cafe in Beverly Hills, CA on March 23, 2011.Ingrid Bedrosian gives us a tour of inside and outside of her restaurant Ingrid's... more
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Materials:
2 pounds eggplant, round
125 gr. cheese, grated
salt, pepper, sugar
1 / 2 bunch chopped parsley
Preparation
1 kilo minced (1 / 2 ground beef & ½ pork)
400 gr. Tomatoes, ripe, chopped or grated
2 tbsp tomato paste
150 gr. white wine
2 large onions, chopped
100 gr. oil
2 cubes beef
4 egg whites
black pepper, salt
2-4 cloves garlic
1 tbsp parsley
1 tbsp chopped mint
spices
1 tablespoon oregano
1 teaspoon clove
2 tablespoons cinnamon
2 bay leaves
nutmeg
Wash and cut the eggplant into thick slices a finger.
The salt and leave or colander or paper towels to remove all the fluids.
The fry until lightly browned and then place them on paper towels or paper towels, pressing gently to absorb oil.
Grease a tins, sprinkle some bread crumbs, place the first layer of eggplant and sprinkle with grated cheese.
Put oil in a saucepan and when it starts sizzling, put the onions and garlic and when you start to add the minced blonde be deep fried until it started to turn white slightly and pour the wine. Add 2 cups of water, which means we dismantle knor cubes, chopped tomatoes, tomato paste dissolved, parsley, mint, clove, nutmeg gender bay salt and pepper and let the mixture simmer over low heat until drink the water (around 20 minutes). Remove the pan from the heat, allow mixture to cool and add the egg whites and mix.
On the first layer, we have put in tepsi poured a layer of meat mixture, sprinkle with nutmeg and cinnamon and place the second layer of eggplant, continuing the same way as before, ie, grated cheese, meat, nutmeg, kanella.Stronoume the sauce over the eggplant, then sprinkle the surface with breadcrumbs and grated cheese.
Bake in preheated oven to 180 degrees until sauce is golden.
Bon Appétit.
sakisgalanMaterials:
2 pounds eggplant, round
125 gr. cheese, grated
salt, pepper, sugar
1 /... more
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Complete News Updates Bravo announced today that celebrity chef Mr. Curtis Stone will take over hosting duties from Kelly. For Mr. Curtis Stone, who has two barbecues including an Argentinean coal-fired barbie there are a few easy rules to stick to.Complete News Updates Bravo announced today that celebrity chef Mr. Curtis Stone will... more
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But the unquestioned star of Thanksgiving is the cornbread stuffing.Working from memory, he jotted down the recipe for Cajun cornbread stuffing, a dish he created two years ago at his other restaurant, INK.But the unquestioned star of Thanksgiving is the cornbread stuffing.Working from... more
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Sweet potato pie and sweet potato casserole are different recipes, but when done right both are incredibly tasty.Sweet potato pie, my oh my! What would a Thanksgiving feast be without some comfort food? While sweet potato pie recipes vary, I have my favorite recipe that you will want to try for your dinner.Sweet potato pie and sweet potato casserole are different recipes, but when done right... more
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Intrepid food journalist Stefan Gates cooks his way around Afghanistan, including a brief stint with the US Army, where he learns how to make the most of the pre-packaged, high-protein rations known as "meals ready to eat," or MREs.
If Vanguard did a food show, it'd be Cooking in the Danger Zone. Gates goes on a worldwide odyssey to check out the crazy (to us) foods that people eat in the far flung corners of the globe. In each episode he samples the culture and meets the locals before diving into the local delicacy.
Watch Cooking in the Danger Zone on Current TV, Sundays at 10/9c.Intrepid food journalist Stefan Gates cooks his way around Afghanistan, including a... more
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Christine Hanna’s 'Winemaker Cooks' Offers Fresh Taste of Wine Country
Sonoma vintner shares recipes from the market and garden, plus wine & entertaining tips
Sonoma, CA (Sep. 23, 2010)— It's the book for every visitor to Northern California's wine country who ever had the wistful thought, "If only I could take a piece of this home with me."
Christine Hanna’s The Winemaker Cooks: Menus, Parties, and Pairings—new from Chronicle Books and now available everywhere —is the product of a lifetime of working, living, playing, foraging and cooking in Sonoma County from a vintner, home chef, cooking teacher, mother and consummate hostess.
Part practical cookbook and part entertainment guide, The Winemaker Cooks captures the essence of a fast-evolving and much-admired culinary lifestyle. Hanna's cuisine absorbs Asian, Middle Eastern and Latin America influences without forsaking California's Mediterranean ethic—or its wine. And it does so with ease and grace.
A native San Franciscan, Hanna spent many a childhood summer day on her family's simple Sonoma County ranch. Handed the reins of the family's nascent winery in her 20s, she led Hanna Winery & Vineyards to great acclaim. Most notably, the rich yet fresh Hanna Sauvignon Blanc from the cool Russian River Valley—inspired by the foods Chris loves to cook for gatherings of family and friends, and which she shares with the public in cooking classes around the country—gained critical and consumer success.

In The Winemaker Cooks Hanna presents more than 100 recipes, drawing from local
farmers' markets and the garden that grows beside the rustic, century-old Alexander Valley hunting lodge she and her family call home. Her menus, brought to life with 75 luscious photographs by Sheri Giblin, pulse with the turning of the pages of the calendar, following the rhythm of the vineyard and the cellar.
“In the fall," she writes, "we bring in the grapes. And the tomatoes and melons and eggplants and figs. We see trucks stacked with grape bins making their way up and down our rural roads and two-lane highways.... The farmers' markets are open several times a week now, with a dazzling array. We eat al fresco almost always, the grill replacing the range.”Christine Hanna’s 'Winemaker Cooks' Offers Fresh Taste of Wine Country... more
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The Healthy Voyager is proud to announce Healthy Voyager Tours! Group excursions to the worlds most breathtaking destinations for health minded, fitness and special diet travelers. For more information on destinations, pricing and booking, please visit www.healthyvoyager.com and search for Healthy Voyager Tours. Join us for the trip of a lifetime, regardless of your dietary restrictions!The Healthy Voyager is proud to announce Healthy Voyager Tours! Group excursions to... more
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The piece explains how marijuana is inspiring chefs and restaurants to create a new kind of cuisine, making its claim after interviewing "a handful of chefs [who] are unabashedly open about marijuana's role in their creative and recreational lives and its effect on their restaurants.
Pot does at least two things to the restaurant experience: It inspires creativity in the kitchen, and it stimulates the appetite for a certain kind of food. http://www.makeahistory.com/index.php/bizzareweird/370-marijuana-cuisineThe piece explains how marijuana is inspiring chefs and restaurants to create a new... more
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worrg
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1 year ago
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A countdown of strange foods and unique ways to eat. On the menu for Part 6: edible martinis and leather. Yes, leather.A countdown of strange foods and unique ways to eat. On the menu for Part 6: edible... more
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ctv
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1 year ago
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“Western Spaghetti” is a classic, a tasty two-minute short film, with animation by PES and Javan Ivey. The film won awards at the 2009 Sundance Film Festival, the 2009 Annecy Animation Festival and was named #2 Viral Video of the Year by Time Magazine. Everyday objects become delicious ingredients as we learn how to cook spaghetti through stop-motion photography. It’s funny how truly mouth watering this film is, you can almost smell the fabric!
Includes color photographs and the acclaimed stop-motion animated short film.
http://disembedded.wordpress.com/2010/04/11/heres-another-helping-of-delicious-western-spaghetti/“Western Spaghetti” is a classic, a tasty two-minute short film, with... more
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As we head into the season of indulging on favorite foods surrounded by family and friends, I’ve begun reflecting on meals I’ve shared with our team in Vanguard. As I’ve gotten to know my colleagues over the years, I’ve fondly begun to associate certain flavors and foods with certain people. I know correspondent Laura Ling digs spicy food and packs beef jerky for every shoot. Producer Lauren Cerre fantasizes about the ultimate savory granola bar. Correspondent Mariana Van Zeller makes a mean omelet and Editor Yasu Tsuji comes to every meeting well armed with Pocky.
Of course, no blog posting about food would be complete without mentioning correspondent Adam Yamaguchi, famous for his intrepid appetite. I’ve had the pleasure of working with Adam on several stories including the infamous Penis Restaurant pod. Adam’s poise under pressure is made even more remarkable if you know the backstory. He wasn’t actually supposed to be the only diner at the table sampling the house specialty. Our field producer had arranged for other men to join Adam so they could discuss the supposed Viagra-esque properties as they sampled the meal. But, at the last minute, those eating companions failed to materialize. As they say, the show must go on and, boy, did it. Adam bravely feasted alone and ended up giving a culinary critique that would have given Anthony Bourdain a run for his money.
There usually isn’t a lot of time to for proper meals when we’re out in the field. Lunch is often a handful of gorp and a sad, melted Cliff Bar. Dinner is whatever bland offerings you scrounge up back at the hotel when you roll in exhausted after a long day of shooting. But, a wonderful exception to the typical shoot fare happened this summer when I went to Italy to produce the upcoming “Cocaine Mafia” with Christof Putzel. I hate to stereotype but it’s absolutely true that Italians take their food very seriously. I remember being in the car when a heated discussion broke out between members of our Italian production crew. Christof and I looked at each other, wondering if something had gone wrong. Did an interview fall through? Were we being threatened? No, it was a matter far more urgent. There was a big controversy over where to get the best pizza in town.
It was a real treat working with Christof, not least of all because he’s a gourmand who loves to share his discoveries of all things good to eat. The afternoon before we left Italy, we tracked down some fresh burrata, a mozzarella cheese with cream inside. I never had it before but I took his recommendation and decided this was one souvenir I’d take back with me. The shopowner warned us, “It must be eaten within 24 hours or else.” Or else, what? I wasn’t quite sure but I took his words seriously. I secured the cheese in a cold-insulated bag and asked stewardesses to stow it in the fridge. Delays upon reaching Dulles made me nervous—it was like traveling with a time-sensitive organ waiting to be transplanted. A close call: a beagle at customs came towards me but then found something more interesting to investigate. I made it to San Francisco but truthfully it took a little bit more than 24 hours. My husband and I decided to risk it and devoured the round of cheese with a nice bottle of red at 2AM. It was an absolutely wonderful way to cap off a successful summer of Vanguard production.As we head into the season of indulging on favorite foods surrounded by family and... more
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Last night I made an appearance on Top Chef. (And by appearance I mean I was in the background tasting food with several patrons of the mock restaurant). As an amateur chef myself, it was a privilege to sample the talents of folks who have spent so much time studying the craft of preparing amazing food. The episode was shot at RM Seafood, a sustainable seafood restaurant in Las Vegas. The challenge was to prepare a three-course meal for restaurant patrons (my wife and I) that included sustainable seafood. The message was clear: when seafood is prepared by the best of the best, it should be done responsibly.
Working for a network co-founded by Al Gore, I like to think of myself as a socially conscious and responsible citizen. Over the years, Vanguard has produced numerous stories about the environment from Madagascar to Greenland. I drive a Prius and shop for produce every Sunday at the local farmers market. (Wow, just writing that down makes me realize what a crunchy pinko I’ve become since moving to California). At the grocery store, I look for phrases like “line-caught” and “free range.” But like many eco-conscious consumers, the same rules often don’t apply when it comes to dining out for one of our favorite cuisines: sushi. To many of us, those tiny glistening jewel-colored rectangles just don’t look like fish. Even when we do acknowledge what we’re eating, it still feels like nothing could be more “organic” than eating a perfectly prepared piece of fresh fish in its most raw and natural state. But it’s that type of thinking that’s contributing to an environmental disaster. The three most popular items on the sushi menu, Tuna, Yellowtail, and Eel, are on the verge of disappearing. In fact, the rising global demand for sushi is causing the planet to fish out its seas completely, with some researchers estimating that all commercial fisheries will collapse within the next 40 years. More urgently, the World Wildlife Fund warns that if fishing practices don’t change, the Atlantic blue fin tuna faces extinction within the next TWO YEARS. Yet, it is still very difficult for many of us to give up our Toro.
So… earlier this month I began my quest to learn how to make my own sustainable sushi. Now, while I like to consider myself a decent cook, I’m no sushi chef and fully acknowledge that cleaning and eating your own raw fish can be a dangerous, if not downright insane, endeavor. But like many things Vanguard, I carefully researched and laid out a plan of attack and lunged forward with the idea. After weeks of reading, consulting seasoned sushi chefs, practicing cutting techniques (which I watched on YouTube), and multiple trips to my local Japanese market, Mitsuwa, I finally came up with a menu of alternative sushi fit for serving someone other than the neighborhood cat. Last Sunday, our Vanguard editor, Yasu, a native of Japan, bravely agreed to come over and taste the results. I’m proud to say that my weeks of preparation paid off. I got his nod on halibut nigori with yuzu, sole sashimi with ginger and ponzo, and miso-glazed black cod. All not only delicious, but sustainable fish. And we managed to avoid killing ourselves-- always a plus. Here’s to sustainable sushi!
Download this iPhone application from the Monterey Bay Aquarium for your guide to sustainable seafood.
Recently on the Vanguard Blog:
- Celeb Oxy Watch: Sam Jones III of Smallville - by Mariana van Zeller
- Hearing the voices in Afghanistan - by Kaj Larsen
- Running the Math on Big Brother’s Pills - by Darren Foster
- An overview of Cuba: Past, Present and Future - by Adrian BaschukLast night I made an appearance on Top Chef. (And by appearance I mean I was in the... more
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Vanguard correspondent Christof Putzel got front row seats on Top Chef a few nights ago and blogged about his experience of tasting sustainable seafood on the Vanguard blog:
At the grocery store, I look for phrases like “line-caught” and “free range.” But like many eco-conscious consumers, the same rules often don’t apply when it comes to dining out for one of our favorite cuisines: sushi. To many of us, those tiny glistening jewel-colored rectangles just don’t look like fish. Even when we do acknowledge what we’re eating, it still feels like nothing could be more “organic” than eating a perfectly prepared piece of fresh fish in its most raw and natural state. But it’s that type of thinking that’s contributing to an environmental disaster. The three most popular items on the sushi menu, Tuna, Yellowtail, and Eel, are on the verge of disappearing. In fact, the rising global demand for sushi is causing the planet to fish out its seas completely, with some researchers estimating that all commercial fisheries will collapse within the next 40 years. More urgently, the World Wildlife Fund warns that if fishing practices don’t change, the Atlantic blue fin tuna faces extinction within the next TWO YEARS. Yet, it is still very difficult for many of us to give up our Toro. So… earlier this month I began my quest to learn how to make my own sustainable sushi.
Download this iPhone application from the Monterey Bay Aquarium for your guide to sustainable seafood.
Want to know about more environmentally friendly green iphone apps: stay tuned to a blog near you (aka tune in next week).
Recently on the Vanguard Blog:
- Celeb Oxy Watch: Sam Jones III of Smallville – by Mariana van Zeller
- Hearing the voices in Afghanistan – by Kaj Larsen
- Running the Math on Big Brother’s Pills – by Darren Foster
- An overview of Cuba: Past, Present and Future – by Adrian BaschukVanguard correspondent Christof Putzel got front row seats on Top Chef a few nights... more
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leahl
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2 years ago
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