Next Course: Fish marrow
January 11th, 2013
03:30 PM ET
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At Eatocracy, we eat like it's our job - because it is. There's no crystal ball for food editors to peer into or a Ouija board that contacts Escoffier from beyond the grave for culinary guidance. Instead, we rely on the tastemakers – the chefs, the farmers, the artisans – and our own eyes, ears and mouths to keep us informed of the latest movements in the food world. This series, Next Course, looks into what’s coming up in the food world.

"Pssst! Hey buddy, you looking for any of that there...fish goo? I know a guy."

An unusual product, popping up in hushed conversation among chefs and their fishmongers, may soon be swimming to a restaurant near you. It's fish marrow. Yes - bone marrow from fish.

Once the domain of dogs' dinners and the working class’s cucina povera, in recent years, bone marrow oozed into chef territory. Platters of sawed-open bones with rich marrow soon popped up on high-end menus across the country. Anthony Bourdain coined it "butter from god," and it gained a devout following accordingly.
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World's hottest curry - he ain't skerred
January 11th, 2013
02:30 PM ET
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Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the interwebs.

There's a great dive bar in my neighborhood called Jack's where they oven-bake the chicken wings. And they're absolutely amazing. I'm not saying I've had semi-inappropriate fantasies about them. But I'm also not denying it.

Yes. Things continue to be weird at home.
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Filed under: Hot • Hot Messes


You can trust a skinny chef! How the pros stay slim
January 11th, 2013
12:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

You don’t need me, or any chef in the world, to tell you the best ways to keep from gaining weight. They involve breakfast, balanced meals and exercise. Instead, I’ve become fascinated with the less obvious ways that chefs and other people who are constantly around food keep from packing on pounds.
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Wasted! Study finds that 4.4 billion tons of food a year goes uneaten
January 11th, 2013
10:00 AM ET
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Up to half of the world's food is wasted, according to a new report that found production inefficiencies in developing countries and market and consumer waste in more advanced societies.

The British-based independent Institution of Mechanical Engineers said about 4.4 billion tons of food is produced annually and roughly half of it is never eaten.
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Filed under: Environment • Waste


Milk day
January 11th, 2013
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.

Milk today for all it's worth - January 11 is Milk Day!

It’s got one of the most recognizable advertising campaigns, without it we wouldn't have café lattes or cheese, and it’s perfect first thing in the morning or warmed up right before bed.

Milk as we know it has been around since animals were domesticated. When man started treating cows, sheep and goats as livestock, milk became a staple of the human diet. Not only is milk high in proteins and vitamins, it also contains calcium which promotes healthy bone growth.
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Filed under: Breakfast Buffet • Food Holidays • News


Coffee klatsch
January 11th, 2013
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


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