5@5 - Cold-brew coffee for hot summer days
June 20th, 2012
05:00 PM ET
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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.

With temperatures climbing into the triple digits, more people are reaching for a cooler version of their morning java. Instead of watered down iced coffee, try something that's cool from the start: cold-brew coffee.

Cold-brew coffee is indicative of its name: coffee grounds are brewed with cold, cool or room temperature water for a period of time (much longer than your average hot brew), and upon completion, served over ice.

"Cold-brew coffee is perfect for summer," says Ross Beamish of Caffé Vita. "It has a remarkably low acid content, maintains a caffeine content similar to traditional hot processes, lasts a long time and is very easy to prepare. It’s surprisingly mild, refreshing, and perfect for a warm day. It also makes a delicious addition to mixed drinks."

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Filed under: 5@5 • Coffee • Sip • Think


Barbecue Digest: South Carolina hash and rice
June 20th, 2012
03:00 PM ET
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Editor's note: All summer long, the Southern Foodways Alliance - a member-supported organization of more than 800 chefs, academics, writers and eaters devoted to the documentation, study, and celebration the diverse food cultures of the changing American South - will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. As a loud, proud SFA member, I'm pleased to say that Eatocracy will be partnering with them to share some of their stories. Dig in. - Kat Kinsman, Managing Editor

A few days ago, I got an email from an SFA staffer in which she admitted that, having grown up eating Brunswick stew in North Carolina, she knew almost nothing about South Carolina hash and rice. This, clearly, is a deficiency that requires addressing, and suddenly I had the topic for my first guest post.

Hash is one of those things that, like yellow mustard–based sauce, puzzles outsiders when they first sample South Carolina barbecue. A cross between a meat stew and a gravy, it's the Palmetto State's classic side dish, and it's almost always served over a bed of white rice.
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Soda ban bubbles up in Mass., adds free refills to proposal
June 20th, 2012
03:00 PM ET
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A Massachusetts mayor is taking inspiration from a controversial New York City proposal to ban large, sugary beverages – and might even want to take it a step further.

Cambridge Mayor Henrietta Davis unveiled a proposal that would outlaw large-size sodas and other sugary drinks in area restaurants to the City Council on Monday.

She’s also suggesting that city officials consider banning free refills of sugary beverages, which would be a step beyond New York City’s plan.

“Our environment is full of way too many temptations,” Davis said. “This is one temptation that isn’t really necessary.”

Read the full story - Mass. mayor suggests ban on large drinks, free refills

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Filed under: Health News • News • Soda Ban


Meat allergy linked to tick bites
June 20th, 2012
11:15 AM ET
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Helen Olive had her first allergy attack 11 years ago. She had gone to bed only to wake up hours later because her neck felt as if it were on fire.

"It was terrible," said Olive, who is 42 and lives in North Carolina. "The sensation was all over my body and then I developed hives."

A slender woman with wavy, reddish-brown hair and blue eyes, Olive might appear perfectly healthy. But waking up in the middle of the night with uncontrollable itching and nausea became a common theme in her life.
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Filed under: Allergies • Health News • Meat


Chefs with Issues: Immigrants in the kitchen
June 20th, 2012
10:00 AM ET
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Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. John Currence is the chef and owner of City Grocery Restaurant Group in Oxford, Mississippi. In 2006, he received the Southern Foodways Alliance "Guardian of Tradition" award, and in 2009, he was recognized by the James Beard Foundation as "Best Chef South."

I am an odd animal. I am a chef and restaurateur with conservative fiscal views and liberal social ones. I consider myself reasonable.

While one part of me is extremely happy with the executive order President Obama issued last week which will allow certain younger, "qualifying" immigrants to apply for work permits, without fear of reprisal, another part of me is entirely disappointed that this homogenized edict is as far as he was willing to go in, what amounts to, an attempt to grab a fistful of votes in the coming election.
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National vanilla milkshake day
June 20th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Milkshake, rattle and roll - June 20 is National Vanilla Milkshake Day!

The milkshake as we know it was invented by a Walgreen’s employee in Chicago in 1922. He added two scoops of ice cream to a drink called a malted milk. Needless to say, the concept quickly caught on.

By then, vanilla ice cream had already been around for a while. Thomas Jefferson even penned his own ice cream recipe after bringing back vanilla from France in the 1780s.
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Filed under: Breakfast Buffet • Food Holidays • News


Coffee klatsch
June 20th, 2012
05:00 AM ET
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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.
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Filed under: Buzz • Coffee Klatsch


Plaintiffs tell Hebrew National, 'That's not kosher'
June 20th, 2012
12:15 AM ET
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The largest kosher food brand in the United States, Hebrew National, known for its tagline "We Answer to a Higher Authority," is being sued in federal court for allegedly not meeting the kosher standards it famously advertises.

The lawsuit, which was first filed by 11 plaintiffs in May, alleges that the popular brand has been negligent and violated several consumer fraud laws when it failed to follow its own standards for kosher meat.
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Filed under: Culture • Dietary Restrictions • Religion • Taboos


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