Two events, 24 countries and 225 recipes later, we’re back with the 2011 edition of FOODalogue’s virtual Culinary Tour Around the World. I know those stats cover a pretty wide swipe around the globe, but there are still places with interesting cuisines to be discovered…and we’re off in search of them.
An unplanned and throw together dinner that turned out so good, it would be criminal not to share it. Besides being a healthy and satisfying supper, it’s just so damn easy and tasty!
More savory than sweet, crunchy rather gooey, and a seemingly simple recipe…this was the perfect baby step for my official foray into baking. Though ‘seemingly simple’, things didn’t go exactly according to the recipe. Do they ever? There was some intended substitution of ingredients — and there were some unintended. Midway, a frantic post went up on a twitter and facebook: SOS – can I substitute egg nog for buttermilk in a cracker recipe? Bought the wrong thing. Some of my foodie friends came to the rescue about mixing regular milk with vinegar. Didn’t help…I had no milk.
Oh, well, I said I wanted to start baking and that I wanted to do it ‘my way’… Continue Reading
I know it won’t be long before I resemble this bird — stuffed and exhausted — so I just want to say as we approach Thanksgiving that I am thankful for many things. I live each day in total awareness of how fortunate I am for good health…to live as I do…and to have wonderful family and friends in my life. I take nothing for granted.
Corn grows in various colors, including red, blue, yellow, white, purple and also is available in bicolor and tricolor. Red corn is also known as red posole. The red color is created by the plant pigment, anthocyanin.
Deep rich red and exceptionally sweet in flavor, the red variety of sweet corn offers a soft, yet firm texture and its vivid color actually deepens when cooked.
Red sweet corn provides 20% more protein than white corn or yellow corn. Anthocyanin, the pigment that creates the red color in this corn, is high in antioxidants. Red Sweet Corn contains 350% more antioxidants than regular white or yellow corn. Source: Wikipedia
And it’s so pretty on the plate! Continue Reading
My house is strangely devoid of baked goods and sweet treats. A pound of sugar lasts forever around here (maybe longer than its shelf life). I probably use a half-pound of butter or less per year and I rarely use cream, or even milk. I know this must be absolutely FREAKISH to many readers. At one time, I drank milk, ate cookies, buttered my toast, put sugar and milk in my coffee, and ate all kinds of cakes, pies and puddings. But, it’s been years. Continue Reading
San Francisco is a great city, especially for foodies…they embrace food from every culture, kick it up a notch by inventive combinations and presentations and they’re all so dedicated to local farm-to-table products and the sustainability of our food sources. Very commendable that. And, then, there’s wine country in their backyard.
But, I think I may have to issue a ‘smackdown’ with the city because, despite what they say, they don’t have “great” pizza. Don’t get me wrong, it’s very good (really good) but SF doesn’t have a horse in the race with New York and Chicago. And, they definitely need a lesson (from a New Yorker, perhaps a Staten Islander) on how to make a clam pizza.
That said…I gained 5 lbs. in 3-1/2 days! Continue Reading
This is the last post in the FoodBuzz Festival 2010 series. I took hundreds of photos, met lots of interesting, smart and talented people, and I consumed a gazillion calories! Here’s a peek at the farewell brunch which was sponsored by Nature’s Pride in a private room in the Sir Francis Drake Hotel — and some people shots.
Next year…I propose to stop eating and drinking for at least a half hour at each event and take more people and/or cleverly-themed, non-food photographs. I may even be toting a new camera.
Still to come: I ATE San Francisco (the foods and places I ate in outside the Festival). Could you believe there’s more?