5@5 - Homemade condiments
October 19th, 2011
05:00 PM ET
Share this on:

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

If you're sick of plunging your knife into a glass ketchup bottle to avoid French fry oversaturation, or merely just concerned about recent reports of excessive sodium lurking in your favorite burger accoutrement, try dressing up your dishes the old-fashioned way with DIY condiments.

Here to help you ditch the bottle is "Top Chef All Stars" winner, chef/owner of Flip Burger Boutique and HD1 and overall liquid nitrogen enthusiast, Richard Blais.

Five Easy and Creative Condiments You Can Make at Home: Richard Blais
FULL POST

Posted by:
Filed under: 5@5 • Celebrity Chefs • Richard Blais • Think


October 19th, 2011
04:56 PM ET
Share this on:

It is every child's dream to own a candy company.

Roxy Klein eventually got her wish.

Today, the 33-year-old co-owns Nifty Candy with her father, David Klein, who invented the Jelly Belly jelly bean in 1976.

In addition to the Kleins, the company, based in Covina, Calif., employs three candy makers, three employees who pack orders and one assistant.

By July, 15 years after its founding, Nifty Candy had earned its first $1 million. "We had a party," said Roxy Klein. "It's one of those things where the pennies really do add up."

Read Nifty Candy grosses a million

Posted by:
Filed under: Business and Farming News • Candy • Dishes • News • Small Business


Listeria contamination likely linked to sanitation
October 19th, 2011
04:45 PM ET
Share this on:

Unsanitary conditions at a Colorado cantaloupe farm's packing facility are a possible contributing cause of one of the nation's worst outbreaks of listeria contamination in food, the Food and Drug Administration said Wednesday.

Meanwhile, a Centers for Disease Control official said it is too early to declare the outbreak over, but the number of new cases appeared to be diminishing.

"The peak in illnesses appears to have occurred from late August until the middle of September," said Dr. Barbara Mahon of the CDC, who added that additional monitoring will be needed for at least another two weeks.

The FDA said it was unable to pinpoint the definitive cause of the outbreak, which has been linked to 25 deaths so far.

Read FDA cites sanitation issues in Listeria outbreak

Posted by:
Filed under: Fruits • Health News • Listeria • Recalls • Tainted Food


Box lunch: Entrée futility and a goose dinner
October 19th, 2011
12:00 PM ET
Share this on:

Sink your teeth into today's top stories from around the globe.

  • After the amuse bouche, appetizer and heaping pasta course, eating your entrée has become an obligation. - Esquire


  • Occupy Wall Street occupies restaurateur Danny Meyer. - Eater


  • In other Occupy news, they may be smelly but they're kept well-fed by an organic chef. - NY Post



Posted by:
Filed under: Box Lunch • News


Rules for eating on a first date
October 19th, 2011
10:00 AM ET
Share this on:

What you should order: food you like, that will not make you sick or smelly

What you should not order: food you don't like or food that will make you sick or smelly

See how easy that was? You're a person of dating age and you've likely been eating food in the company of other human beings for a least a couple of years now, right? Ideally without causing the people in your immediate vicinity to vomit, faint, weep or cringe?

Good. You are ready to order food on a date. Go get 'em, tiger!
FULL POST



Breakfast buffet: National seafood bisque day
October 19th, 2011
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Calling all crustaceans - October 19 is National Seafood Bisque Day.

Dive right in to this smooth and creamy French creation that celebrates the fruits of the sea. It's the perfect soup to see you through the chilly days ahead.

While many like to think that bisque borrowed its name from the Bay of Biscay, it actually comes from the method used to make bisque. The lobster, crayfish, crab and shrimp are lightly sautéed in their shells first, followed by a nice long, simmer in wine and spices. This "twice cooked" philosophy is referred to as bis cuites.
FULL POST



Coffee klatsch
October 19th, 2011
05:00 AM ET
Share this on:

Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
FULL POST

Posted by:
Filed under: Buzz • Coffee Klatsch


Pinterest
Archive
October 2011
M T W T F S S
« Sep   Nov »
 12
3456789
10111213141516
17181920212223
24252627282930
31  
| Part of