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.
This is one of those no-brainer foods and since I’m a vegetarian it’s a quick fix for an app.
We not only label foods, but we label ourselves – Certainly is “food for thought”
I will be the first to admit I really enjoy a cup of Tim Hortons’ coffee with a Boston Cream donut, or a French Cruller or even a few Timbits, especially on chilly winter mornings. It’s almost like a little secret pleasure I’ve had for many years that”s slowly changing now that I’ve become more aware of where my food comes from. A recent article in Maclean’s magazine reminded me of the origins of those sweet pastries and a little bit of research (since no more information is available online) proved my hesitation at continuing my enjoyment of this junk food treat.
The culinary world is known to be grueling towards its devoted followers forcing them into hard labour, long shifts and very low paying jobs. It’s notorious for its late nights, heavy drinking and definitely attracting a lot of curious individuals into its realm. However, I recently realized that it evolved into something even more grueling right before our food crazy eyes. It has become a world of no job security, benefits or in many cases almost no income; without real justification for all these downfalls. Why do we do it?
We take so much for granted when it comes to food. So much so that many of us have lost touch with where and how our food is made. While I understand that much of the food available is processed, there is a distinct disconnect when it comes to understanding exactly what that means.
Back in the good ol’ days when color t.v. was new and the world had yet to go 3D, Kellogs released this nifty little ad. Their secret weapon for flavor superiority? Sugar. Baked in sugar.
Here’s a food geek that can explain Gluten: In Depth, & why it is sometimes best to give this network of proteins a break.
For all you bakers out there:
What do you think of this kitchen gadget – does it look useful or useless?
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