The food stamp program, part of the Department of Agriculture, is pleased to be distributing the greatest amount of food stamps ever. Meanwhile, the Park Service, also part of the Department of Agriculture, asks us to “please do not feed the animals” because the animals may grow dependent and not learn to take care of …
Category Archives: food around the web
The Grizzly Project, Barcelona
This is a very interesting clip on the design and making of a chocolate grizzly bear by the Barcelona Pastry Guild School for the World Chocolate Masters competition this year. Enjoy!
The Gutmaster 8000
Behold The Gutmaster 8000! This a machine designed to eviscerate, decapitate and clean salmon. So, just how effective is this slice and dice contraption? It can fully process a salmon in less then two seconds, averaging out at about 30 salmon a min. The salmon get fed into a conveyor system where various blades make …
8 Mesmerizing Food Videos
Saveur Magazine just put up 8 great food videos. The first one starts with Jacques Pepin boning a chicken then proceeds to other kinds of food prep. Watermelon carving from Vid Nikolic on Vimeo. Jill Berlin
So simple appetizer
It’s close to supper and I’m looking thru old LCBO issues. Broiled apricots and blue cheese – some things in life are just uncomplicated.
Caviar on a Budget
This is one of those no-brainer foods and since I’m a vegetarian it’s a quick fix for an app. http://bit.ly/gmZjQ3
Artisinal plea from a fed-up-foodie
We not only label foods, but we label ourselves – Certainly is “food for thought”
FXCuisine.com
His name is Francois Xavier. He speaks more languages than most. He takes better photographs than most. He lives in Switzerland, at the intersection of 3 legendary culinary traditions. His blog is a journal of the pleasures of eating and an eclectic library of recipes, most of which will take you the better part of …
Big mother shucker.
What has 6 000 time the atmosphere of the earth, blasts water at 40 000 PSI and removes the flesh from living shellfish in less then a blink of an eye?
Amazon.ca
Thanks Rob, ever since he suggested I check out culinary related books on Amazon.ca instead of going to a Chapters or Indigo (same parent company for both stores) and paying more for the same books, I have become addicted to checking out books from this website. I have probably bought close to 25 books since …
Give it a Rest – Gluten: In-depth
Here’s a food geek that can explain Gluten: In Depth, & why it is sometimes best to give this network of proteins a break. http://www.finecooking.com/item/21978/gluten-in-depth Thnx Notesonameal – keep up the good work!! Jill www.CHEFinBERLIN.com
Eat Your Colors
EAT YOUR COLOURS I really like colourful food ~ vibrant squash, heirloom tomatoes, black garlic, peppers, beans, salts (the list is endless). Germans call these truffle potatoes. Upon opening the pack it’s easy to see these are from the ancient Andes culture called Peruvian purple. They have a very long history stretching continents.The skin is …
Avec Eric
Just had the pleasure of stumbling on to Avec Eric on YouTube. I was searching through YouTube related searches with Bourdain, Batali, Reichl, and Richman. If you don’t know the history behind the culinary war of words between Bourdain and Richman I suggest you google it and enjoy. Back to why I am writing this …
Food Humour
Kraftwurst – We are Pork Products! It’s fun to laugh at food!! Jill www.CHEFinBERLIN.com
