Anyone for crickets...?
"In the kitchen of a central London restaurant, the head chef is putting the finishing touches to his most popular salad. Looking closer an unmistakable shape with bulging eyes"
With world food supplies dwindling, the UN has suggested we eat bugs. Jerome Taylor hops over to one of Britain's few insect restaurants...
Read more: Dining on insects: Anyone for crickets...?; independent.co.uk
"To dare is to lose one's footing momentarily. To not dare is to lose oneself." ~Soren Kierkegaard (quotegarden.com)
Delightfully yours, Food Meditations
Food Trends
~ A little black dress is always the go-to for high style. But a black chicken? It worked for chef Rick Moonen, who made it into a mousse...
Read more: Cooking on the Dark Side: Black Chicken; slashfood.com
~ Two thousand dollars a pound seems like a lot to pay for a mushroom. It really does...
Read more: White Truffles: Why They're Such an Expensive Delicacy; time.com
Food for thought It seems that some people can't see how a regulation that looks good on paper will have bad consequences. That is what is happening...
Read more: Temple Grandin, Ph.D: Ag Department Proposal Threatens Animal Welfare; huffingtonpost.com
~ Keeping traditional recipes alive like sha momos (dumplings filled with juicy beef) and thenthuk (soups brimming with hand-pulled noodles)...
Read more: Bain: Eating Tibetan to preserve a culture; thestar.com
The Coke Machine:
Author Michael Blanding 300 pages book tarnish the gleam of one the most iconic American drink...
Read more: New Book Reveals the Dirty Truth Behind Coca-Cola; huffingtonpost.com
Recipes
Never underestimate the yield, versatility, and nutritional hardiness of one head of cabbage...
Read more: Delicious Winter Recipes (PHOTOS); huffingtonpost.com
Food Notes
Stuzzichini et Affini.
Italian terms for Amuse-Bouche and co.
Something to look forward if well-done!
Here's a Canape' stuffed with Goat Cheese, Asparagus and Red onion. Very tasty, easy to handle and excellent for a stand-up party.
Also: Amuse-bouche (uh-MYUZ-boosh), it's French similar-to, but not to be confused with, hors d'oeuvre. A tidbit served as a free extra to keep you happy while you are waiting for your first course to come.
From the mixer
~ Visualizer: The Cycle of Food Waste; wsj.com
~ Commission proposes temporary ban on cloned food; foodnavigator.com
~ Glenn Beck Sponsoring Freeze-Dried Food For The Coming Apocalypse; time.com
Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual.
Check also:
~ the OCK Style digest
~ the Food Meditations digest
~ the Andante con Gusto daily
~ the Gluten-Free Etc. daily
~ the Golosi e Creativi daily
June Bug
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