tagged w/ Current Cuisine
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Raffaele ha 30 anni, è di La Spezia, una città ligure famosa per la produzione di cozze. Il giovane ha deciso di voler imparare dalla nonna Tina la ricetta delle cozze ripiene.Raffaele ha 30 anni, è di La Spezia, una città ligure famosa per la... more
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In una manciata di chilometri nella Pianura Padana si producono quelle delizie di cui l'Italia si vanta nel mondo. Spesso sono piccole ditte artigianali a custodirne i segreti. E' il caso di Diego Sorba, più conosciuto come Doctor Cheese, lui al "gusto" ha dedicato una professione. Gestore di un'osteria (ormai scomparse in tutto il nord Italia), Doctor Cheese è sulla buona strada per diventare un intellettuale gastronomo: case vinicole, ristoranti, prosciuttifici sono puntati con una bandierina rossa sulla sua carta geografica del bel paese. Laureato in lettere, assistente alla Cattolica di Milano, avrebbe potuto continuare la carriera universitaria, eppure la passione per la buona cucina ha prevalso. Fra i frequentatori della sua "osteria" c'è chi non si accorge dell'attenzione per i particolari eppure per lui tutto ha un senso. Ad esempio la letteratura e la musica regnano nel suo locale: una selezione di "musica di frontiera" accompagna le degustazioni e nonostante Diego non sia così talentuoso come il famoso blues man Doctor John, si esibisce da anni con il suo sax contralto con l'ensamble CINZANO FIVE, un quintetto che suona in bar, enoteche, spaghetterie e che interpreta un godereccio soul-jazz.In una manciata di chilometri nella Pianura Padana si producono quelle delizie di cui... more
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How adventurous are your tastebuds?
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This new cookbook aims to please both foodies and hackers alike, with projects from pumpkin pinhole cameras to edible lingerie.This new cookbook aims to please both foodies and hackers alike, with projects from... more
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khsing
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added this
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1 year ago
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Ci sono peccati ai quali non si può proprio resistere. Anche se si è lavoratori precari con uno stipendio "da fame", ci sono peccati di gola che restano accessibili!Ci sono peccati ai quali non si può proprio resistere. Anche se si è... more
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The wine industry in Britain is booming due to warmer weather conditions.
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Ears and tastebuds in perfect harmony...
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Trying to stave off the urge for an afternoon Kit Kat?
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zaza
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added this
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1 year ago
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Apparently more diet-friendly than normal H20. How can that work?
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The mismatched but perfect duo of Chef Brad Farmerie and wine steward Ruben Sanz Ramiro, offer up their advice on what to cook for a romantic meal, and what wine should be paired with it.
Brad is the executive chef of Public, consistently one of New York's most popular spots, and The Monday Room, the speak-easy-esque wine bar and restaurant tucked behind Public's hostess stand. The Monday Room looks like a robber baron's den / gentlemen's club and it purposely flies under the radar thanks to a lack of signage and intimate vibe.
Ruben is the young Spanish sommelier who looks like he comes straight out of the Beastie Boys' "Sabotage" video. He is especially passionate about unusual, elusive small production wines and up and coming regions. He is charismatic and smart, and just too charming to intimidate.The mismatched but perfect duo of Chef Brad Farmerie and wine steward Ruben Sanz... more
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Taco trucks are an institution in Los Angeles, but owners are under threat by an ordinance that would effectively ban them from the streets of LA.Taco trucks are an institution in Los Angeles, but owners are under threat by an... more
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Finding the right recipes online can sometimes be overwhelming, but if you enjoy cooking and want to share your culinary skills, check out Eat Drink or Die.Finding the right recipes online can sometimes be overwhelming, but if you enjoy... more
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Il Kebab ha preso piede nell'alimentazione dei giovani in Europa e ora prepotentemente anche in Italia. L'idea è quella di raccontare questa cosa attraverso un approccio realista che vada a mostrare a 360° il fenomeno, dalla macellazione degli animali fino al consumo.Il Kebab ha preso piede nell'alimentazione dei giovani in Europa e ora... more
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Native American Natural Foods has created the Tanka bar, made from cranberries and buffalo meat.Native American Natural Foods has created the Tanka bar, made from cranberries and... more
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Jael
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added this
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1 year ago
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A fruit from West Africa has recently gained a lot of popularity in New York and is soon to hit the West Coast. The "miracle fruit" changes your taste buds for about 30 minutes so that acidic foods turn into sweet treats.A fruit from West Africa has recently gained a lot of popularity in New York and is... more
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In Madison, Wisconsin, a group of young chefs quit their jobs at nice
restaurants and formed the Underground Food Collective. Free from
the usual constraints, they buy only fair trade, local ingredients
and conduct massive "underground catering" operations. In this pod,
we catch them in action at one of their catering gigs, and find out
how they made their highly unusual business a success.
http://www.undergroundfoodcollective.org/In Madison, Wisconsin, a group of young chefs quit their jobs at nice
restaurants... more
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gabe80
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added this
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1 year ago
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There's a dark side to donuts kid, right there in San Francisco. Join beekeeper Jon Rolston and listen to his thoughts on donut shops after midnight.There's a dark side to donuts kid, right there in San Francisco. Join beekeeper... more
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Fraser Byrne and friends visit a Soweto food market on a trip to South Africa and decide to create a banquet consisting of some traditional South African dishes: chicken guts and sheep heads!Fraser Byrne and friends visit a Soweto food market on a trip to South Africa and... more
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Pietro Leeman is very well known in Italy - for being a young chef that, some might say, revolutionised Italian food - by introducing a fantastical type of vegetarian cuisine, where the dishes are named after 'natural' experiences... but in a country that's worldwide famous for its good traditional cuisine, how will this award-winning culinary experience be received?Pietro Leeman is very well known in Italy - for being a young chef that, some might... more
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