July 27th, 2012
05:00 PM ET
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"London. You know: fish, chips, cup 'o tea, bad food, worse weather, Mary (expletive) Poppins. ...London!"

That line, delivered by Dennis Farina's fast-talking, diamond-dealing character Avi in Guy Richie's 2000 hit film "Snatch," sums up the long-held convention that English food is rather bleak. However, such stereotypes are fortunately antiquated.

London, with its cultural vibrancy and burgeoning international food scene, has become a destination for gastronomes seeking modern, exotic dishes with a touch of old-world charm. In today’s London, you can grab a good old-fashioned pint and shepherd’s pie at the pub for lunch and feast on top-notch curry for dinner.

Here are a few suggestions for a flavor-filled weekend in the Olympics host city:
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Filed under: Events • Olympics • Sports


Who are you calling 'rich'? A small farmer shares some hard data
July 27th, 2012
03:00 PM 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. Craig Rogers is the shepherd and owner of Border Spring Farm Lamb in Patrick Springs, Virginia, where he raises and sells pastured raised "Animal Welfare Approved" lamb to acclaimed chefs across the country. He is a vocal advocate for rural small farms.

Over the past couple of years I have been able to share some of my thoughts with readers of Eatocracy with articles in 5@5 and Chefs with Issues. The comments posted after those articles are often upsetting for a farmer to read.

I've read claims like “American farmers, among the wealthiest Americans...” I have also come across people who believe that “Americans are taxed 20B USD (!!) a year in farm subsidies, so I feel I have already purchased your produce.”

So I thought I would share some data - not an opinion, but hard facts from the U.S. Census Bureau and the United States Department of Agriculture's National Agricultural Statistics Service to paint a more accurate portrait of America's farmers.

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New Orleans' iconic Hubig's Pies burns down
July 27th, 2012
01:00 PM ET
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The home of New Orleans's beloved Hubig's Pies was destroyed by a fire early Friday morning in a "total loss," according to the New Orleans Fire Department.

The five-alarm fire at the historic bakery began around 4:28 a.m. in the Faubourg Marigny neighborhood, CNN affiliate WWL-TV reported.

An employee noticed smoke coming out of the fryer room, where the fire is assumed to have started.
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Filed under: Bite • Breaking News • Cuisines • New Orleans • New Orleans • News • Obsessions • Travel


Box lunch: Rat dinners and the 'man aisle'
July 27th, 2012
12:00 PM ET
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Sink your teeth into this week's top stories from around the globe.

  • How would you like your rat cooked? Artist Laura Ginn’s latest exhibition features a multicourse rodent feast. - New York Times

  • Waiters serve up their secret tips to increase the bill. - Guardian

  • Luck be a lobster tonight: A 17-pound lobster, nicknamed "Lucky Larry,” was saved from his stockpot fate by one Connecticut man. - ABC News

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Filed under: Box Lunch • News


National scotch day
July 27th, 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.

We look across the pond for today’s food holiday. The Scots have been making whiskies since at least the 15th century, and it’s that tradition we celebrate today: Happy National Scotch Day!

Scotch whisky (generally not “whiskey”; Scotch and Canadian whiskies tend to be spelled without the “e”, while Irish and most American whiskeys use it) by law must be distilled and aged in Scotland from malted barley and, sometimes, other grains. If it’s made with just malted barley and water and bottled as whisky from one distillery, it’s one of the famous “single malt” Scotch whiskies. If a Scotch is made with other grain, it’s referred to as “single grain.” There are also blended Scotches - such as the top-selling Johnnie Walker - that use whiskies from multiple distillers.

Scotch whiskies are aged in oak casks, but unlike American straight whiskeys, the casks don’t have to be new. Many American white oak casks that once held bourbon or other American whiskeys find a second life in Scotland to age Scotch whisky, and some distillers also use casks that formerly contained sherry or port to add different flavors.
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Filed under: Breakfast Buffet • Food Holidays • News • Sip • Spirits


Coffee klatsch
July 27th, 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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