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Submitted by Bensays
from Google Reader:
Stephanie Yap is a sub-editor for the Life! section of the Straits Times. She was also one of the 12 writers invited to join the recent Ubin writing retreat.Last week she wrote an article in Life! about the experience. I'm posting the article here, as a little souvenir from the trip. ST Oct 29, 2009Ubin for inspirationNo TV (Read More)
Topics:
Food Cooking,
restaurants
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Serious Eats:
From Recipes [Photographs: Chichi Wang]The memorable meals in our lives take place in the presence of friends and family. Dishes we cook for those we love leave indelible impressions in our minds, like culinary timestamps. Even so, I eat some of my best meals when I'm alone in the kitchen, cooking something I've honed (Read More)
Topics:
recipes,
restaurants
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Clips
CHOW: The Grinder:
On November 3, the Food Network’s new Wii game, Cook or Be Cooked, is scheduled for release. Though Eat Me Daily says the game appears to be a rejiggered version of Cooking Mama, Tracey John, a self-professed “terrible cook” at Wired, kinda got into it: “Most of the motion gameplay involved a lot of shaking controllers to m (Read More)
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Food Cooking
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Submitted by Todd
from Google Reader:
Green Papaya Deli's namesake. Photo by Rudy R. In July, I was working on a feature article about Lao food in East Oakland for the food section of a major Bay Area daily newspaper. In very early August, a few weeks after I'd finished the first round of interviews, I found out that newspaper's food section was merging entire (Read More)
Topics:
Food Cooking,
restaurants
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Clips
MediaShift:
The murder happened in the kitchen with a laptop.That possible explanation for the death of Gourmet magazine sounds like a solution from the game Clue. The 68-year-old food magazine met its end this month when publisher Condé Nast cut it and two other magazines. Some blamed Gourmet's demise on the Internet and its theft of (Read More)
Topics:
Food Cooking,
recipes
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Clips
Culinate Main Feed:
You may already know about Cooking Up a Story, the Oregon-based Web site that features farmers, food activists, journalists, and other experts — on film. This week, just in time for Halloween, CUPS cooks up advice from a farmer about how to prepare fresh pumpkins for eating. Keep in mind, jack-o-lantern pumpkins don’t cut i (Read More)
Topics:
Food Cooking,
recipes
1
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Submitted by Ivorkellock
from Google Reader:
Having made a startling movie which has changed the way people think about what’s on their dinner plate, Charles Clover and the End of the Line team have now turned their attentions to restaurants which are still serving endangered fish.A survey of more than 100 top restaurants conducted for their new guide, fish2fork.com, (Read More)
Topics:
restaurants,
recipes
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Submitted by Shayna
from Google Reader:
Some will balk at their flavor and size. Many will have texture issues. And still others just won’t enjoy the farting.But know this: there are few cheaper, healthier, and more versatile foods than the humble bean. Members of the legume family, beans can be found everywhere from gourmet restaurants to campfire cauldrons. The (Read More)
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Submitted by Nlnnet
from Google Reader:
I pause before I write this. A long pause. Ok. This may sound corny, because it is, really, but I was inspired by a movie. The movie “Julie & Julia” inspired this blog. Not because I like to write. I’m not much of a writer (you’re already falling asleep…I’m falling asleep!) And it has nothing to do with food. But when I saw (Read More)
Topics:
Food Cooking,
recipes
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Clips
CHOW: The Grinder:
San Francisco chefs are pissed. One week after Momofuku’s David Chang said that in San Francisco “There’s only a handful of restaurants that are manipulating food,” and that “every restaurant in San Francisco is serving figs on a plate with nothing on it,” the Asia Society of San Francisco has canceled a forthcoming Chang b (Read More)
Topics:
Food Cooking,
restaurants
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Oct 19, 2009
Submitted by Russ Walker:
Should you try to argue that spaghetti squash takes a helluva lot longer than a pot of pasta noodles, here’s my retort: While the squash roasts, you get downtime — to pour a glass of wine, to reflect on the day, to make a salad and to get your very simple mise en place together. And did I mention the house smells great wh (Read More)
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Submitted by Magitam
from Google Reader:
Why do so many restaurants fail? Is it because of the quality of the food, or something else altogether? Given that most people get into the restaurant business because they love food it should be surprising that is simply bad food. Ezra Klein at the Washington Post links to a piece that notes an estimated 60% fail rate fo (Read More)
Topics:
Food Cooking,
restaurants
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Clips
CHOW: The Grinder:
The New York City Wine & Food Festival went off last weekend, and the Hungry Beast took the opportunity to pry some hysterical stories of kitchen mishaps from the famous chefs at the party. Ex-Top Chef-er Sam Talbot was in the midst of opening his Surf Lodge when the propane tanks ran out. He undertook a dangerous mission t (Read More)
Topics:
Food Cooking
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Clips
Culinate Main Feed:
Harumi Kurihara has been described as Japan’s Martha Stewart. In her new book, Everyday Harumi, she attempts to demonstrate how easily and effortlessly we Americans can bring Japanese cooking and ingredients — and the concept of healthful balance — into our own kitchens. more… from Health+Food
. (Read More)
Topics:
Food Cooking
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Submitted by Shayna
from Google Reader:
Dear Friends,When I get emails that I think will help you out, I like to share them. Case in point below:Hi Leanne,I was listening to the blog archive show from the Western KY Women’s Conference and I heard your talk about making better food choices at the grocery store. Could you send out an e-mail (either to me or to the (Read More)
Topics:
Food Cooking
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Created by: Russ Walker
Created on:
Mar 13, 2008
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