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Simon Says: Daily Food Quote, October 12, 2011

Published by Jonell Galloway + Wednesday, October 12, 2011 Permalink 0

by Simón de Swaan

Good food is in effect the basis for true happiness.–Auguste Escoffier, c. 1912

French chef, restaurateur and culinary writer August Escoffier (1846 – 1935) popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Three of Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the art of cooking, and the organization of the professional kitchen. Escoffier simplified the menu as it had been, writing the dishes down in the order in which they would be served (service à la Russe), referred to Russian style service. He also developed the first à la carte menu. His books are still used by culinary students and chefs alike.

Chocolate News: It’s chocolate week, & here are some exciting chocolate adventures around the world

Published by Jonell Galloway + Tuesday, October 11, 2011 Permalink 0

by Jonell Galloway

This is one of the best and most comprehensive lists I’ve seen about high-quality chocolate adventures around the world. I want to go them all!

Click here to read the entire article.

The evidence continues to build a factual basis that dark chocolate is actually good for you. See the related articles:

Chocolate – the miracle drug?
Chocolate Week Heaven
High Chocolate Consumption Linked To Lower Stroke Risk In Females

And in Peru, they’re still finding new varieties of chocolate. Exciting future for chocoholics! Click here to read.

Simon Says: Daily Food Quote, October 11, 2011

Published by Jonell Galloway + Tuesday, October 11, 2011 Permalink 0

by Simón de Swaan

Thank God for tea! What would the world do without tea? How did it exist? I am glad I was not born before tea.–Sydney Smith

Sydney Smith (3 June 1771 – 22 February 1845) was an English writer and Anglican cleric. Long after his death, his memory was to live on among homemakers in the United States, owing to his rhyming recipe for salad dressing.

Two boiled potatoes strained through a kitchen sieve,

Softness and smoothness to the salad give;

Of mordant mustard take a single spoon,

Distrust the condiment that bites too soon!

Yet deem it not, thou man of taste, a fault

To add a double quantity of salt.

Four times the spoon with oil of Lucca crown,

And twice with vinegar procured from town;

True taste requires it and your poet begs

The pounded yellow of two well-boiled eggs.

Let onion’s atoms lurk within the bowl

And, scarce suspected, animate the whole,

And lastly in the flavoured compound toss

A magic spoonful of anchovy sauce.

Oh, great and glorious! Oh, herbaceous meat!

‘Twould tempt the dying Anchorite to eat,
Back to the world he’d turn his weary soul
And plunge his fingers in the salad bowl.

Food Art: Arctic Roll and Berry Buddies, food photography by Sandeea

Published by Jonell Galloway + Monday, October 10, 2011 Permalink 0

You can find the bilingual Spanish-English recipes for these photos at La Receta de la Felicidad. To see more of her photography, look under the tab Food Art, SandeeA.

How to make sexy porridge

Published by Jonell Galloway + Monday, October 10, 2011 Permalink 0

A great little article about how to make porridge interesting, by Elly McCausland who runs the blog Beyond Baked Beans. Well worth the read. Another plus on her blog: lots of info about eating on a shoestring.

Click here to read article.

Florentine Porridge
India Porridge, Iftar in Koja Community

Simon Says: Daily Food Quote, October 10, 2011

Published by Jonell Galloway + Monday, October 10, 2011 Permalink 0

by Simón de Swaan

“Opie, you haven’t finished your milk. We can’t put it back in the cow, you know.”–Aunt Bee, “The Andy Griffith Show”

Aunt Bee, 1960’s fictional television character who played in the long-running “The Andy Griffith Show”

Click here to listen to a clip.

A Brief History of the Oreo Emboss

Published by Jonell Galloway + Friday, October 7, 2011 Permalink 0

Interestingly, when the Oreo was first introduced by Nabisco in 1912, it used a much more organic wreath for its emboss, later augmented with two pairs of turtledoves in a 1924 redesign.

To follow the evolution of the Oreo cookie’s embossing, click here.

Simon Says: Daily Food Quote, October 7, 2011

Published by Jonell Galloway + Friday, October 7, 2011 Permalink 0

by Simón de Swaan

Gluttony is a great fault; but we do not necessarily dislike a glutton. We only dislike the glutton when he becomes a gourmet — that is, we only dislike him when he not only wants the best for himself, but knows what is best for other people.–G.K. Chesterton (1874-1936)

C.K. Chesterton was a prolific English writer. In addition to writing poetry, plays, and philosophy, he also wrote literary and art criticism, biographies, fantasy fiction works and detective fiction. Chesterton has been called the “prince of paradox.” He is well known for his reasoned apologetics, and even some of those who disagree with him have recognized the universal appeal of such works as Orthodoxy and The Everlasting Man.

Jonell Galloway: Kentucky Fried Chicken meal recipes from Swiss radio station RSR

Published by Jonell Galloway + Thursday, October 6, 2011 Permalink 0

I passed an afternoon with the charming radio presenter Florence Farion, for her show La Fourchette du Dimanche, and this is the result: a Kentucky fried chicken feast, including loads of vegetables to help you digest the fat.

By popular demand, the recipe for my Kentucky Fried Chicken meal. Click on Télécharger l’émission at bottom of page to download radio show & pdf file of recipes (in French). Click here to listen, or go to the RSR site and find the July 3rd edition, listed at the bottom of the page:

http://www.rts.ch/la-1ere/programmes/la-fourchette-du-dimanche/3215460-la-fourchette-du-dimanche-du-03-07-2011.html#3215459