Saturday, August 2, 2014

Food Is Important"Course to help with food safety"

An upcoming food safety training course will help explain a new Alabama law that allows anyone to sell non-hazardous foods directly to consumers.

The new Alabama Cottage Food Law took effect June 1, allowing homemade food to be legal

food safety

ly packaged and sold without inspection from a local health department. However, for the safety of others, experts highly recommend those interested in baking and selling from home take a food safety class.

The Alabama Cooperative Extension Service will host a food safety class in Selma August 12 from 9 a.m. to 12 p.m. at Alagasco, located at Highway 14 west. The class will go over how to safely produce foods in a home and those who complete it will get a certificate of completion.
“We have about 300,000 food borne illnesses reported every year through the Center for Disease Control so the purpose of them learning about it is to see what they can do to prevent that from happening,” said Janice Hall, a regional extension agent. “We don’t want them to be a statistic.”
Anyone who makes baked good at home must put a label on their foods that displays the person or business’ name, the address where it came from and state the food is not inspected by the Department of Public Health.

“At home you don’t have the commercial sinks and the sterilizers and all of that to make sure everything is sterilized,” Dallas County extension agent Callie Nelson said. “So what this is going to be training people on is steps they can take to ensure food safety in the products that they produce.”
Among the foods that can be sold directly to consumers under the new law are candies, jams and jellies, dried herbs, cakes, cookies, pastries, doughnuts, danishes, breads and other baked goods. Baked goods made with an ingredient that requires refrigeration, such as cakes with a whipped topping, barbeque sauces and soft or hard cheeses, cannot be sold directly to the consumer.

Source :selmatimesjournal.com/2014/08/01/course-to-help-with-food-safety/#ixzz39FWxXFZc

How to begin a Body weight-loss System

Dr. Oz is a trusted name in weight loss products. Dr. Oz has referred to Garcinia Cambogia as a miracle worker in weight loss. This has made the originally southern Asia recognized fruit take the world by storm. Garcinia Cambogia, which is the scientific name to this fruit from south Asia, has made it a trusted weight loss supplement. Recommended by Dr. Oz, it has been tested and proven as effective. Through its numerous weight loss contribution mechanisms, those with weight problems are in a position to lose a substantial amount of fat around the belly and other regions of the body too.
Origin of Garcinia Cambogia
how to weight-loss
This supplement is derived from a small yellow fruit that resembles a small pumpkin. It is a pale green and yellow colored fruit. It was first discovered in the Pacific Ocean region. This fruit has been used as a dietary component among the South Asian communities for centuries thus proving it safe for consumption. It is not until recently that it has been scientifically tested and proven an effective weight loss supplement. It is good to note that not all the versions of the fruit are effective in weight loss. The same applies to the supplements made from the fruit in the market. There are fraudulent products in the market that are not as effective as genuine forms of this supplement. This calls for caution when purchasing the supplement.

How it works
Garcinia Cambogia contains HCA. This agent supports weight loss in two major ways. It stops fat cells formation process in the body by altering the process the body converts sugar to fat in the liver. It also curbs an individual's thus lowering the amount of hunger pangs, which are the source of taking in excessive content that is converted to fats in the body. As it does this, it gives the user additional health benefits like lowered stress levels, better sleep, and improved moods. The HCA found in the supplement also targets on the belly fat that an individual usually accumulates over time. This belly fat is usually hard to shed thus making the supplement effective.
As the supplement decreases the cortisol and increases the serotonin levels in the body, the user finds it easy to keep to a healthy eating routine and in return making it easy to lose weight and maintain a desirable body weight. Comparing experiments conducted on individuals using the supplement to those not using the supplement reveals a 3 times greater weight loss on those using the supplement.

While actively participating in weight loss, Garcinia Cambogia should be consumed on a daily basis. 1500mg dosage should be consumed everyday half an hour or an hour before taking meals. This dosage contains 50% Hydroxycitric acid, which is the active ingredient in the supplement. The dosage also contains minerals like calcium and potassium that plays a major role in boosting the body's metabolism rate. This in event increases the rate of fat burning process in the body. This supplement is purely active ingredients and carries no filler content.

While actively participating in weight loss, Garcinia Cambogia should be consumed on a daily basis. 1500mg dosage should be consumed everyday half an hour or an hour before taking meals. This dosage contains 50% Hydroxycitric acid, which is the active ingredient in the supplement. The dosage also contains minerals like calcium and potassium that plays a major role in boosting the body's metabolism rate. This in event increases the rate of fat burning process in the body. This supplement is purely active ingredients and carries no filler content. 
 
Source:-arundelpeople.co.uk/Pure-Garcinia-begin-Body-weight-loss/story-22054802-detail/story.html#FpEut2C8PbfwtV3A.99


Read more at http://www.arundelpeople.co.uk/Pure-Garcinia-begin-Body-weight-loss/story-22054802-detail/story.html#FpEut2C8PbfwtV3A.99

Saturday, April 5, 2014

Food Is Important | "Who Are The 10 Most-Important People In The History Of Food?: Table Talk"

Source       :oregonlive.com
Category   :Food Is Important
Posted By : Grant Butler

Food Is Important
A who's who of world food history: The Daily Meal is known for its endless lists of the best of the food world. Frequently, they're pretty inconsequential. But word comes from Ruth Reichl that they are working on a list of the 10 most-important people in food history. She makes a strong case for Christopher Columbus being No. 1, because he completely changed the way the world eats. "Before his voyage there were no horses, pigs or cows on the American continent. He also took a whole slew of plants to Europe from whence they traveled to Africa and Asia. Without Columbus there'd be no tomatoes in Italy, chiles in Thailand, peanuts in Africa or potatoes in Ireland. And that's just for starters."

Because they're looking at food in the scope of world history, it's unlikely that the final list will be weighted with contemporary food voices (sorry Rachael Ray!). But it's interesting to think about people from the last century who have had a big enough impact to qualify for the cut: Julia Child; James Beard; perhaps even food advocate Michael Pollan. We'll share The Daily Meal's list when they publish it. In the meantime, who do you think ought to be on the list? Apples, or French fries?: It's no secret that all the food advertising that's aimed at children is making it harder to fight America's epidemic of childhood obesity. But nothing really prepares you for this video, in which children can't tell the difference between apple slices and French fries.

Food finds around the web: Here are some food morsels worth chewing on.

Caught in a pasta rut? Add these 5 sauces to your cooking repertoire. (Food 52) Embrace spring with these 10 ways to make your kitchen feel lighter, brighter and fresher. (The Kitchn) Rev up your workout with 4 snacks that will help burn fat. (Active) Make it tonight: Earlier this week, we shared a collection of some of Foodday's favorite asparagus recipes. Of course, only later did we remember this spectacular recipe for gluten-free Asparagus Soup With Orange Gremolata from Portland food writer Laura B. Russell. It can easily be made vegan with the substitution of vegetable broth for the chicken broth, and the omission of the cheese garnish. Either way, it's perfect for a spring supper.

Source: oregonlive.com/cooking/2014/04/who_are_the_10_most-important.html

Everyday Food | "Bradenton Restaurant Connection Hopes To Link Cuba, France Through Food"

Source      : bradenton.com
Category   : Everyday Food 
Posted By : CHARLES SCHELLE

Everyday Food
A new restaurant in downtown Bradenton will be a little bit of Viva La France and Cuba Libre with a side of Opa. Restaurateur John "Yanni" Zouroudis plans to open The Connection at 1207 Third Ave. W. next week at the former location of Havana Cabana Dos and Lucky Dogs. Zouroudis will be serving up crepes, Cuban sandwiches and Greek specialties. "The place is going to be called The Connection, and I'm going to do a connection between Cuban food and French," Zouroudis told the Herald. Zouroudis plans to be open 9 a.m. to 3 p.m. and hopes to start Monday.

Zouroudis has a menu prepared of 40 varieties of sautéed crepes, with sweet ones made with Nutella as a base filling, and more filling ones with fruits and meat. "I'm going to have seafood crepes, vegetarian crepes, chicken, turkey," he said. His signature crepe is perhaps the French Rivera Crepe, with cheese, chicken, artichoke hearts and tomatoes in a white wine sauce."People eat with the ear and the eye," he said. He also wants to keep some of the popular Cuban items served at Havana Cabana and add some Greek dishes.

"Greek food is tricky, so what I'm going to try to do once I create the clientele, I'm going to have Greek specialties, too," he said. "In the meantime I'm going to have simple everyday food that people know, like the gyro and spinach pie and the Greek salad." Zouroudis is going to focus on hospitality and quick service for his full-service restaurant.

"People who work here, they are from different parts of the city, and I know I can contribute because they only have a few minutes to eat something or pick up something and go back to work," Zouroudis said. Zouroudis is also going to focus on building relationships with his customers to know their preferences in each of his dishes. "When I cook for somebody, I cook for this somebody," Zouroudis said with his friendly Greek accent. "You come in here every day, I learn what you want, I will do it for you. I don't care how busy I am. When the plate comes to you, it'll be the way you want it."

Zouroudis has a good handle on the area, owning restaurants in Florida since 1989, spanning from Polk County to Sarasota, and he's working with Maria's Family Place in Bradenton Beach. One of his most recent restaurants in Sarasota, JnB Crepes, sold eight months ago and is now Alma's Kouzine in Sarasota Commons Plaza on Beneva Road. The owners kept most of his menu, too.

As for the Third Avenue restaurant space, Zouroudis knows he faces some challenges. The restaurant doesn't have an oven hood system, so he is limited to hot plates, sandwich presses and small griddles. The restaurant is also a bit hidden around the corner of Old Main Street. John Droukas, who still owns Havana Cabana in Holmes Beach, said while business was good, operating two restaurants got to be too much for him. Havana Cabana Dos opened downtown in July 2013, a few months after Lucky Dogs closed in April.

Zouroudis plans on adding a hanging sign so folks can spot the restaurant walking from across the street. Inside, the restaurant is getting a fresh look and a new high counter has been installed. Overall, Zouroudis hopes his restaurant will succeed with customer service. After all, Zouroudis said, he comes from a land where Zeus was known for hospitality. "My secret is that I respect people, I love people," he said. "I respect the dollar they spend because they can easily go somewhere else and spend it."

Source:bradenton.com/2014/04/05/5086195/bradenton-restaurant-connection.html?sp=/99/102/

Friday, April 4, 2014

Food For Health | "Challenge scientists aim to boost NZ exports"

Source      : scoop.co.nz
Category   : Food For Health 
Posted By : Press Release


Food For Health
Top scientists heading a major new research initiative to develop new food products with validated health benefits say they are delighted to be chosen to lead one of the Government’s ten National Science Challenges. Top scientists heading a major new research initiative to develop new food products with validated health benefits say they are delighted to be chosen to lead one of the Government’s ten National Science Challenges.

In an announcement by Science and Innovation Minister Steven Joyce today, the University of Auckland, Massey University and University of Otago, along with Crown Research Institutes AgResearch and Plant & Food Research, will team up for the Government’s High-Value Nutrition National Science Challenge.

The task for the scientists from the five institutions is to produce, with other collaborators, cutting-edge, multi-disciplinary research to help New Zealand companies take advantage of global demand for foods with health benefits. This ten year challenge is approved with $30.6 million subject to finalisation of contract conditions. A review at the end of five years means another $53.2 million becomes available for a second five-year period. Total funding for the High-Value Nutrition Challenge is up to $180.8 million over ten years.

The goals of the High-Value Nutrition Challenge are 

• To establish a centre of research that is an authoritative voice on food-for-health claims, both nationally and internationally;

• Carry out clinically-based, biomedical research to provide new opportunities for the development of new foods that meet current and future consumer-driven health needs;

• Assist New Zealand companies in developing foods and beverages that improve health

• Provide the scientific evidence to validate health claims for high-value food products so that New Zealand companies can establish new international markets (while also providing guidelines for the New Zealand public);

• Undertake research informed by Mātauranga Māori and identify opportunities for Maori food producers;
• Help preserve the safety of the food supply chain and enable the production of consumer-valued foods-for-health.

The Government

“The Government has clearly signalled the science challenges must involve cutting-edge clinical, food and consumer science research that takes us in a new direction and we will be focused on exactly that,” says Professor David Cameron-Smith, Chair in Nutrition at the University of Auckland and head of the Science Leadership Team for the Challenge.

“Food is central to our economy and we are delighted to have been given the opportunity to both enhance health and contribute significantly to this country’s export success.”

Government Chief Science Advisor Sir Peter Gluckman says it is exciting to see the first of the ten National Science Challenges launched.

“The High-Value Nutrition Challenge will stretch the New Zealand research community but the potential for validated nutritional claims of foods to improve public health and to add value to New Zealand’s exports is enormous.”
Bob Major will chair the Board for High-Value Nutrition and will bring his considerable experience in food manufacturing and exporting to ensure the research is market-oriented and makes sense to food exporting businesses.

“Being able to scientifically demonstrate tangible health benefits for consumers and have that approved by government food regulators is one of the few ways to add value to New Zealand’s primary products and will provide a competitive advantage to our food marketers so they can leverage into greater market share and margins,” Mr Major says.

AgResearch Research Director Professor Warren McNabb says he is looking forward to the opportunity of taking up the Government’s High-Value Nutrition Challenge.
“It’s great to be part of a partnership focused on bringing together our best scientists in a collaborative approach to create economic benefit for New Zealand through science-led innovation.”

Source:scoop.co.nz/stories/SC1404/S00004/food-for-health-challenge-scientists-aim-to-boost-nz-exports.htm

Thursday, April 3, 2014

Cooking Club |"Carrot Soup & Chicken Recipes By The Monday Morning Cooking Club"

Source      :  businessinsider.com.au
Category   :  Cooking Club
Posted By :   ROBYN KAUFMAN
Cooking Club
The Monday Morning Cooking Club are six Jewish women from Sydney who meet weekly to cook. Three words became their mantra: share the recipes and stories of their community; inspire people to preserve their family recipes; and give all the profits to charity. Their first, self-titled cookbook was a bestseller and their new book The Feast Goes On, contains more than 100 recipes for every occasion, from feasting to light lunches, fressing (a Yiddish word for grazing), everyday eating, comfort food and traditional dishes. The Feast Goes On is released next Tuesday, April 1.They’ve kindly shared two of those recipes with Business Insider.
Ingredients 
1 fennel bulb, trimmed, fronds reserved 
4–5 carrots, peeled and sliced
60 ml (1/4 cup) olive oil
sea salt and freshly ground
black pepper
1 teaspoon fennel seeds
1 onion, finely chopped
1 tablespoon tomato paste (concentrated puree)
1.25 litres (5 cups) vegetable stock
Method
Preheat the oven to 200 C (400 F). Cut the fennel in half lengthways and then cut each half into wedges. Toss the carrot slices and fennel with 2 tablespoons of the olive oil and season well with salt and pepper. Spread evenly on a baking tray and bake for 30–45 minutes, or until brown and tender. Meanwhile, toast the fennel seeds in a small frying pan over medium heat for 2–3 minutes, or until they turn lightly brown, then crush in a mortar and pestle. Heat the remaining olive oil in a large saucepan over medium to high heat. Add the onion and crushed fennel seeds and cook for 10 minutes, or until the onion is soft and translucent. Reduce the heat to low and add the tomato paste, roasted vegetables and stock. Simmer for 10 minutes. Season with salt and pepper and allow to cool slightly. Puree with a stick blender or in a blender. Reheat and serve garnished with the reserved chopped fennel fronds.

Chicken with olives and capers
Ingredients 1 chicken, jointed, or 4 chicken marylands (leg Quarters)
50 g (1/4 cup) salted baby capers, well rinsed and drained
75 g (1/2 cup) pitted kalamata olives, halved
2 cloves garlic, unpeeled
250 ml (1 cup) white wine
1 tablespoon olive oil
3 thyme sprigs
freshly ground black pepper

Method
Preheat the oven to 200 C (400 F/Gas 6).
Place the chicken pieces in an oiled roasting dish, then scatter the capers, olives and garlic on top. Pour the wine and olive oil over the chicken, then scatter on the thyme and season generously with pepper. Roast for 45 minutes to 1 hour, or until the chicken is golden and the juices run clear when pierced with a knife. If the chicken is not browned enough, turn the oven to the hottest setting.


Source:businessinsider.com.au/weekend-cook-carrot-soup-chicken-recipes-by-the-monday-morning-cooking-club-2014-3

Wednesday, April 2, 2014

Art Of Cooking | "Sicilian Gourmet"

Source      :   huffingtonpost.com
Category   :  Art Of Cooking
Posted By : Maite Gomez Rejon

Art Of Cooking
Thanks to a recent exhibit at The Getty (Sicily: Art and Invention between Greece and Rome) and a current one at The Huntington Library, Art Collections and Botanical Gardens (Lost & Found: The Secrets of Archimedes), I find myself fascinated by Sicilian culture. The Huntington's exhibit focuses on mathematician, inventor and astronomer Archimedes (also highlighted at The Getty), who I imagine enjoying the bread and cheese written about by another Sicilian, Archestratus, while developing his heady theories. Archestratus lived about a century before Archimedes and wrote one of the most significant works on food of the ancient world. The Life of Luxury is a poem written between 360 and 348 BCE. Meant to be read aloud at the symposia (wealthy male drinking parties), the poem, which today exists in fragments, advises the gastronomic listener on where to find the best fish, bread and cheese throughout Greece, Southern Italy and Sicily, the coast of Asia Minor and the Black Sea. Archestratus repeatedly mentions the importance of fresh produce, chosen in the right place during the right season, and that food should be cooked simply and not buried under layers of spices and strong seasonings. (I like the way he thinks). The Roman Athenaeus cited the text about 500 years later in his own poem, Deipnosophistae (The Learned Banqueters), saving it from forever fading into obscurity.

The cuisine of Sicily was already renowned by the time Archestratus and Archimedes were strolling around the streets of Syracuse. Around 734 BCE, Greek colonists from Corinth introduced figs, pomegranates, olive trees, grapes and vineyards, building a considerable reputation for Sicilian wines. Native bees made honey used as offering to the goddess of love and beauty, Aphrodite. Rich pastures supported sheep and goats whose milk was made into the cheese we know today as ricotta. Sicily's glory continued under the Roman Empire. Pliny the Elder wrote that Ceres, the Roman goddess of agriculture, taught milling and bread making there, and Emperors Augustus and Hadrian encouraged the development of agriculture. Durum wheat was planted on the island, turning it into the Empire's granary.

During the Middle Ages the island was taken over by Arab colonists who introduced rice, sugarcane and eggplants, and kept lush gardens of citrus, date palms, pistachios and apricots. By the early 16th century chocolate and tomatoes, native to Mexico, had made their way into the Sicilian pantry and Sicily, still on the forefront of gastronomy, became the center of chocolate production in Italy. With so many outside influences it is no wonder that Sicilian food is so unique! This rustic eggplant dish is inspired by Archestratus and includes my latest ingredient obsession, anchovies.Eggplant with Anchovies and Capers Athenaeus referred to eggplant as "the meat of the earth."

1 large eggplant, stems removed and sliced lengthwise into long, thin strips
2 tablespoons breadcrumbs
2 cloves garlic, finely chopped
1 tablespoon capers, chopped
4 anchovy fillets
¼ cup parsley, finely chopped 
salt and pepper
olive oil

Fry the eggplant strips in olive oil until golden brown. Meanwhile, in a small bowl mix the breadcrumbs with the finely chopped garlic, capers, anchovies and parsley. And the bread mixture, salt and pepper to the pan with the eggplant and toss to coat. Taste, adjust seasoning and serve hot or at room temperature.


Source : huffingtonpost.com/maite-gomezrejon/cooking-art-history-sicil_b_5066633.html

Tuesday, April 1, 2014

Cooking Recipe | "How To Cook The Ultimate Gumbo"

Source      :  metro.co.uk
Category   : Cooking Recipe
Posted By : Chloe Scott

Cooking Recipe
From the humid Mississippi delta to New Orleans, gumbo is serious business. The pot of salty shellfish with smoked pork sausage (andouille), and sometimes oysters, in a dark chocolate-brown sauce is piquant and comforting. In Louisiana, gumbo cook-offs are frequent. But can you cook it here? I knock on the doors of Brad McDonald of the Lockhart restaurant (lockhartlondon.com) near London’s Marble Arch. Not only has the American chef worked at Michelin-starred duo Noma and Per Se (in New York) but he grew up on the edge of the Mississippi delta. It helps explain why his American menu has been knocking spots off others here. To start me on my gumbo gambol, McDonald gives me the lowdown on ingredients. ‘It would typically have chicken, shellfish, maybe shrimp or crab,’ he says. ‘You wouldn’t see beef but you would andouille.’ He says the origins of the dish are confusing. Some theories say ‘gumbo’ derives from the West African word gombo (meaning okra, a key ingredient). Others say it originated with Native Americans – leant support by the fact that they introduced a thickening agent called filé powder (from the sassafras herb, or kombo) to the French, which found its way into bouillabaisse.

Certainly, okra (pictured below) seems compulsory – all the chefs I consult use it. Cook it wrong and it’s quite slimy but when chopped finely it thickens and enriches, so I’m keeping it. Filé powder also seems to be obligatory but okra on its own thickens enough for me. Every recipe today features the Holy Trinity of Louisiana cooking: onion, green pepper and celery. So it goes without saying that this is my base. But it’s the sausage that is the soul of it. As I can’t get andouille from Louisiana, I need substitutes. In my tests, I try chorizo, courtesy of Jamie Oliver’s recipe in Jamie’s America (Michael Joseph). I love chorizo but its salty, winey and paprika notes are too distinctly European, so I evict it for a subtler Polish option recommended by McDonald – although he makes his own. I also make a meaty cajun version from The American Cookbook (DK Publishing), which has other options including the classic catfish version. Some experts claim gumbo is a poor man’s food so you throw in what you have at hand but this corpulent Cajun variant with chicken stock, sausage and raw king prawns, shelled and deveined, seems positively opulent.

Alongside this, there are spices to consider. Blogger Creole Contessa has a recipe handed down through her family. She includes creole seasoning, normally garlic powder, onion powder, crushed red pepper and black pepper. Others mention thyme and Mediterranean herbs. I like thyme, although McDonald warns: ‘I’d add cayenne or Tabasco but no cumin or oregano, that would take you away from it to something else.’ The American Cookbook’s suggestion of ancho chilli powder makes me jittery. The ancho’s mild smoky flavour enlivens my Polish sausages but is it a bastardisation? I decide no, it’s just a cheeky deviation. However, there is no compromise on the roux. This is what gives gumbo its distinctive flavour and should be the colour of chocolate. The Creole Contessa, who has been making gumbo roux since she was ten – ‘Yes, I knew it was dangerous’ – suggests heating vegetable oil for five to eight minutes until very hot, then adding flour. The roux sheens a caramel brown. McDonald says: ‘My guys work it between milk chocolate and dark chocolate. Cook it to the colour level you like chocolate. A darker roux will have more bitterness.’


Chloe’s ultimate gumbo

Ingredients (serves 2-4)

200g smoked sausage, preferably Polish, chopped into rounds
 ♦ 150g-200g shellfish (prawns, crabs, mussels, clams) 
♦ 150g chicken legs, thighs or breast (the latter can be sliced into 1in chunks) 
♦ 1tsp dried shrimps, rehydrated 
♦ 2tbsp quality lard or vegetable oil 
♦ 2½tbsp flour 
♦ 1 white onion, finely chopped 
♦ 1 green pepper, finely chopped 
♦ 1 celery stick, finely chopped 
♦ 100g okra, chopped into 2cm chunks 
♦ 2 garlic cloves, peeled and crushed 
♦ 800ml chicken stock (you may need to add a little more)
♦ 1tsp ancho chilli powder 
♦ ½tsp Tabasco
♦ ½tsp cayenne pepper
Garnish: 2-3 spring onions and/or freshly chopped parsley

Method

Step 1: In a large casserole pot or sauté pan, get the lard sizzling on a medium heat. Stir in the chopped pork sausage rounds so they release their fat then remove them with a slotted spoon.

Step 2: Lower the heat. Pour in the flour and stir gently. Turn the heat down as low as possible and stir. Be patient, you want the roux to be quite loose at this point. Your aim is to gently brown it – this is what adds the distinctive flavour. Don’t take your eye off the pan for a second. After about 10min of whisking or stirring with a wooden spoon, it should turn a milk chocolate colour. Cook for up to 30min to a medium chocolate shade – not too dark or it will be bitter (unless you love the bitterness of very dark chocolate).

Step 3: Stir in the onion, pepper and celery. Cook for a few minutes, then mix in the garlic, cayenne, ancho chilli powder, Tabasco and okra. Add some more lard or vegetable oil if needed. Now, little by little, on low to medium heat, stir in the stock. Once it’s complete, add the chicken. Let it simmer in the stock for 25min or until cooked. When the chicken is cooked, being careful not to burn yourself, remove any skin or bones then stir the chicken meat back in. Add the shellfish and sausage and let it simmer for a few minutes until everything’s cooked. Taste and season with salt and pepper.

Step 4: Now it’s ready to eat – although many recommend leaving it in the fridge for 24 hours for the flavours to settle. Serve with basmati rice. Sprinkle each serving with spring onions and/or parsley.

Source : metro.co.uk/2014/04/01/how-to-cook-the-ultimate-gumbo-4684403

Monday, March 31, 2014

Cooking Is Art |"Cooking Canterbury"

Source :huffingtonpost.com
Category : Cooking Is Art
Posted By : Maite Gomez-Rejon


Cooking Is Art
A few months ago I was asked to develop a class around a group of stained glass windows at the J. Paul Getty Museum from the Canterbury Cathedral. (They're now at The Cloisters in NYC and totally worth seeing before they head home). I was stumped. The windows were stunning, but fine dining doesn't exactly come to mind when thinking of medieval England.

With the end of the Roman Empire, the culture responsible for the first western cookbook with the 5th century's De re coquinaria (On the Art of Cooking) attributed to Apicius, the widespread understanding of high cuisine and fine dining was destroyed. The influence of Apicius may have lingered in modern day Italy and Spain, but not in England. That said; the rich, heavily spiced dishes and bizarre sauces that flavor the Middle Ages weren't the absolute norm, even among the upper classes. I was surprised to learn that simple salads and vegetables were common fare among all classes of society, even though in many ways they were considered an inferior menu item. Vegetable dishes are hardly ever mentioned in medieval cookbooks because the pure simplicity of their preparation - raw tossed with oil and vinegar - often meant that precious vellum or parchment (expensive in an age before paper and the printing press) wasn't wasted on recording the recipes. Some cookbooks go so far as to point out that "the ability to prepare vegetables is common knowledge and further instructions are not necessary". Raw salads were considered an excellent way to begin a meal.This Shaved Root Vegetable Salad is inspired by those stained glass windows. Its preparation is simple but the outcome is as gorgeous as stained glass.

Shaved Root Vegetable Salad

For the salad:
1 red beet
1 golden beet
1 celeriac (celery root)
3 carrots (preferably colorful heirloom)
1 fennel bulb
1 bunch red radishes
1 apple, unpeeled (Gala, Braeburn or Fuji are good options)

For the dressing:
1 anchovy 
1 garlic clove
juice of one lemon (or more to taste)
1 teaspoon Dijon mustard
¼ cup olive oil
salt and pepper to taste

1. Scrub vegetables, remove peel from carrots and beets. Cut fronds and bottom of fennel, discard. Cut fennel in half lengthwise, remove outer layer and discard. Remove tops from radishes and wash the radishes well. Cut apple in half and de-seed.

2. Using a large knife, remove all out layer of the celery root and discard. You should just have the white flesh showing.

3. Using a mandolin, carefully slice all vegetables except for radishes, into paper-thin slices. Slice radishes individually to the same thickness of the rest of your veggies. Place in separate bowls and make the dressing.

4. In a mortar and pestle, mash the anchovy, garlic and a pinch of salt to a paste. Squeeze in the lemon juice and stir to break up the anchovy paste. Beat in the mustard. Whisk in the olive oil, a little at a time. Season with the pepper.

5. Dress each vegetable pile separately to keep the beets from turning everything red, or toss them all together in a bowl. Beautiful and delicious either way! This salad is better the longer it sits in the dressing.

Source : huffingtonpost.com/maite-gomezrejon/cooking-art-history-cooki_b_4900386.html

Friday, March 28, 2014

Cooking Is Best |"Best Cooking Apps Review For iOS 7: BigOven And Evernote Food Top List"

Source      : latinpost.com
Category   : Cooking Is Best
Posted By : Matthew Reis

Cooking is best
Apple's mobile operating system, iOS, is great for many reasons. Chief among those reasons is the fact that so many fabulous applications reside on the platform. iDevice users probably wouldn't be so enamored with their iPhones, iPod Touches and iPads if not for numerous high-quality apps available to them on the iOS App Store. 
Among the many amazing third party apps available to iFans are made are cooking applications. Now, these food apps aren't just cookbooks repurposed for a digital format. They are aimed at making you a better performing, more confident cook in general. These apps are interactive and show you, rather than just tell you, how to throw together some delicious dished. Below is a list of some of the highest user-rated and most popular cooking and recipe apps on the App store today. Be sure to check them all out... your tastebuds won't regret it.

Source:latinpost.com/articles/9517/20140326/best-cooking-apps-review-ios-7-bigoven-evernote-food-top.htm

Thursday, March 27, 2014

Food Is Important |"Sustainability Is Important To Most American Food Shoppers, Survey Finds"

Source       :  triplepundit.com
Category    :  Food Is Important
Posted By  :   Phil Covington

Food Is Important
Food Is Important
A new survey of American consumers provides some potentially surprising findings that indicate American food shoppers are very mindful about what they place into their shopping carts, and it’s not just about price and taste. While food commercials on television constantly bombard Americans with offerings that focus on price-point and convenience, a 2014 survey by Cone Communications found that people care about where their food comes from and how it is produced. In a poll of more than 1,000 people from a broad cross-section of the shopping public, 77 percent of respondents said sustainability was an important factor in deciding what to buy, while 74 percent said buying locally was a significant factor.

Understandably, food safety is something that 93 percent of shoppers consider very, or somewhat, important when making food purchasing decisions, slightly outweighing concerns over nutritional value (92 percent). Interestingly, though, while 74 percent of consumers indicated buying locally is a consideration in making decisions, fewer, at 54 percent, said buying organic is a consideration. Evidently shoppers are prepared to spend extra dollars to support their “buy-local” sensibilities, with 66 percent of those surveyed saying they would pay more, and sacrifice variety, in order to purchase locally-produced foods. The top reason provided for buying locally is that people want to support local businesses and communities, which they deem more important than the potential environmental or health benefits of doing the same.

Another of the study’s findings is that despite industry resistance to labeling genetically modified (GMO) foods, consumers want to see companies step up their level of transparency about how food is produced. Eighty-three percent of those surveyed said they wished companies would disclose information and educate consumers about GMOs in their products — especially as 55 percent of people didn’t know whether GMOs were good or bad for them, and 51 percent didn’t understand what GMO food is.

Though sustainability is important for more than three-quarters of American shoppers, with 81 percent keen to see more food options that protect the environment, when those surveyed were asked to select their top concern in making purchasing decisions, sustainability didn’t trump other priorities. Fifty-four percent picked family satisfaction — that is, what products their family most enjoys eating — as the most important thing; 41 percent picked health and nutrition, while sustainability was selected as the top concern by only 5 percent.


Source:http://www.triplepundit.com/2014/03/survey-sustainability-buying-local-important-american-food-shoppers

Tuesday, March 25, 2014

Food is Important|"Atlanta's food deserts leave its poorest citizens stranded and struggling"

Source        : theguardian.com
Category     : Food is important
Posted By   : theguardian


Food is important
It seems unthinkable but in a major US city, thousands cannot get to places where fresh, affordable food is availableIn most of the world's densely packed urban areas, you can pick up fresh produce at a stall on the way home from work or buy bread, meat and staples at the cornershop across the street. But in sprawling metroAtlanta, where the model is megamarkets surrounded by mega parking lots, few of us have the option of a quick dash to the store.

When you're trying to figure out what to fix your young children for dinner and you realise you need milk and eggs and a bag of salad greens and chicken breasts, and you have no choice but to load everyone in the minivan and drive five miles through traffic to get to the store, you're feeling the impact of US development patterns that have made Atlanta the third-worst urban food desert in the country (behind only New Orleans and Chicago).

Living in a food desert doesn't just make it tough to get your daily servings of fruit and vegetables. A 2011 Food Trust geographic analysis of income, access to grocery stores and morbidity rates concluded that people who live in metropolitan Atlanta food deserts are more likely to die from nutrition-related sicknesses like diabetes and heart disease.

In Atlanta, the ninth-biggest metropolis of the world's richest country, thousands of people can't get fresh food, and some are getting sick as a result. Which raises a simple question: why can we build multimillion-dollar highway systems and multibillion-dollar stadiums, but not more grocery stores? If we can build a museum dedicated to a soft drink and one that celebrates college football and another that trumpets civil rights, can't we help our neighbours with what seems to be a most essential and basic right: putting an affordable and healthy dinner on the table?

When you talk about Atlanta's food deserts, you have to talk about the three themes entwined in every civic issue in this region: race, class and sprawl. The fact is, food deserts are more prevalent in non-white neighbourhoods. In poor communities, food is more expensive and there are fewer healthy options. Ironically, much of the local produce prized by the city's finest chefs is grown in urban farms in poor neighbourhoods – produce that is often trucked across town to farmers markets in wealthier enclaves. But of all the factors that contribute to Atlanta's food-desert problem, none is more important than transportation. Our low population density combined with a lack of comprehensive public transit means many people simply cannot get to places where fresh food is available.



Source:http://www.theguardian.com/cities/2014/mar/17/atlanta-food-deserts-stranded-struggling-survive

Monday, March 24, 2014

Food is Most Important Thing In Our Life|"The European cuisine"


Food is Most Important Thing In Our Life
Food Is Important 
European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, Latin America, North America, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English. The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countries and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size. Steak in particular is a common dish across the West. Western cuisines also put substantial emphasis on grape wine and on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in the cooking process, except in nouvelle cuisine. Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however corn meal, or polenta, is a major part of the cuisine of Italy and the Balkans.

Tuesday, March 11, 2014

Food Is Important | "When I Was Working In Mcdonald's ,UAE As A Cook"

Source      : Self
Category   : Food Is Important
Posted By : Self

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                                                                   Food Is Important

Source : self

Do you know, how to make sizzler

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                                                                  Cooking  Recipe

Tuesday, February 18, 2014

Breakfast & Brunch Recipes

pancake recipe favorites
Cooking Is Art
Breakfast and brunch (its weekend counterpart) can be the most important (and delicious) meals of the day. At least they are when you choose your menu from our wide-ranging collections. You can start with the basics, from how to boil an egg to how to make a berry smoothie (and more breakfast shakes). Go sweet—with waffles, pancakes or banana bread—or pick the perfect omelet, quiche or frittata. For brunch that celebrates a special holiday or events, you can always add a dessert to the menu.

Pancake Recipe Favorites

These delicious pancake recipes will give you a reason to jump out of bed!
pancake recipe favorites
egg bakes & casseroles

Egg Bakes & Casseroles

There's no easier way to please a crowd than with these baked egg dishes.
egg bakes & casseroles
brunch recipes

Brunch Recipes

We've gathered our favorite crowd-pleasing brunch recipes right here.
brunch recipes

Hearty Soups & Stews

Saturday, January 4, 2014

Cooking

Cooking  Is Art
The term "cooking" encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cook. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, and religious considerations that affect it. Cooking requires applying heat to a food which usually, though not always, chemically changes the molecules, thus changing its flavor, texture, appearance, and nutritional properties.[27] Cooking certain proteins, such as egg whites, meats, and fish, denatures the protein, causing it to firm. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago. Boiling as a means of cooking requires a container, and has been practiced at least since the 10th millennium BC with the introduction of pottery.

Food Presentation

Food Presentation
Aesthetically pleasing and eye-appealing food presentations can encourage people to consume foods. A common saying is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage a good flavor, even if unsatisfactory.

Contrast in texture

Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding granola to yogurt, adding croutons to a salad or soup, and toasting bread to enhance its crunchiness for a smooth topping, such as jam or butter.

Contrast in taste

Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. For example, such opposite flavors as sweetness and saltiness tend to go well together, as in kettle corn and nuts. 
While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavor. At the simplest level this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.
  • Animal preparation

The preparation of animal-based food usually involves slaughter, evisceration, hanging, portioning, and rendering. In developed countries, this is usually done outside the home in slaughterhouses, which are used to process animals en masse for meat production. Many countries regulate their slaughterhouses by law. For example, the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher, shechita, and dhabiĥa halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper. In addition, fish and seafood may be fabricated into smaller cuts by a fish monger. However fish butchery may be done on board a fishing vessel and quick-frozen for preservation of quality.