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Simon Says: Daily Food Quote, August 24, 2011

Published by Jonell Galloway + Wednesday, August 24, 2011 Permalink 0

A hungry man is not a free man.–Adlai Stevenson II, 1952

Adlai Stevenson ran for the office of the Presidency in 1952 and 1956 against Dwight D. Eisenhower but lost the election both times. After his election to the White House, President Kennedy appointed Stevenson U.S. Ambassador to the United Nations, where his most famous moment occurred on October 25, 1962, during an emergency session of the U.N. Ambassador Stevenson was grandson of Adlai Stevenson I. who was Vice President under President Grover Cleveland from 1893 to 1897.

Click here to listen to Adlai Stevenson talking to the Soviet Ambassador to the U.N. at the time of the Cuban missile crisis.

Simon Says: Daily Food Quote, August 17, 2011
Simon Says: Daily Food Quote, August 9, 2011
Let my People GO!

French Food Quote: Daily Food Quotes, August 23, 2011

Published by Jonell Galloway + Tuesday, August 23, 2011 Permalink 0

by Jonell Galloway

The funeral home employee asked the widow if her husband were incinerated, would she rather it be in a French oven or an Italian oven. She replied: “Oh, a French oven! My husband couldn’t stand Italian food!–Alphonse Allais

L’employée des pompes funèbres demandait à la veuve si on brûlerait son mari qu’on devait incinérer, dans un four français ou un four italien : “Oh ! monsieur, le four français ! Mon mari ne pouvait pas sentir la cuisine italienne ! — Alphonse Allais

Food News Daily: August 23, 2011

Published by Jonell Galloway + Tuesday, August 23, 2011 Permalink 0

Mainstream Anglo Media and Press

Alice Waters, founder of American Slow Food Movement & Owner of Chez Panisse, which Turns 40 Today

Happy 40th Birthday Chez Panisse: Alice Waters’ Chez Panisse built on simple success, San Francisco Chronicle

Fish kill cleanup a smelly job after Louisiana paper mill spill, Reuters

Japanese cuisine is loaded with anti-oxidants, vitamins and minerals, The Times of India

Preaching a Healthy Diet in the Deep-Fried Delta, The New York Times

Sauce for Thought: Fish-flavored Funk for your Sauces – from the sunny parts of the world

Published by Alice + Tuesday, August 23, 2011 Permalink 0

by Alice DeLuca

In the early 1990’s we camped at Maleakahana State Park on the windward coast of Oahu Hawai’i. In the heat of the day I came upon a Hawaiian man who was busy reaching in to an ironwood tree to hang up a plastic grocery bag half-filled with something heavy, soft and squishy. It looked like what it was, a bag of guts, and I was somewhat apprehensive. He saw me watching him and offered politely that the bag’s contents included fish guts, salt, and chilies, and that after a few days of hanging there in the sun, rotting, the liquid would be drained off to use as sauce. I must have wrinkled up my nose, because he quickly expressed his opinion that only a Hawaiian would appreciate this sauce. He was hanging the bag in the tree to protect it from animals that would eat the rotting contents, which would ruin his planned feast. I regret not speaking with him about how he would use his sauce, but that opportunity is now lost in the mists of time.

Rosa’s Musings: Swiss Sausage Salad, An Unforgettable Food Experience

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

by Rosa Mayland

This year, unlike all preceding years, I decided that I’d serve a Swiss menu for our National Day as I believe there is no better way to feel close to your roots than by cooking the foods that are a part of your identity. I also had the urge to share a traditional and summery Swiss recipe with you.

The date marks the death of the first German Emperor from the house of the Hapsburgs, the independence of Switzerland from the Austrian rulers, the alliance of the rural communes Schwytz, Uri and Unterwalden (central Alps) with a view to protecting themselves from outside attackers or anyone attempting to subject them, and the creation of the Federal Charter of 1291, a pact which ensured free trade and peace on the important mountain merchant routes.

French Food Quote: Daily Food Quote, August 22, 2011

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

by Jonell Galloway

Thus it is Gastronomy, to tell the truth, which motivates the farmers, fineyardists, fishermen, hunters, and the great family of cooks, no matter under what names or qualifications they may disguise their part in the preparation of foods.–Jean-Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste (1825)

Simon Says: Daily Food Quote, August 22, 2011

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

Those who have a profound indifference to the pleasures of the table are generally gloomy, charmless and unamiable.–Lucien Tendret

Lucien Tendret (1825-1896) was a French lawyer and gastronome, and great nephew of Brillat-Savarin.

Food News Daily: August 22, 2011

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

Mainstream Anglo Media and Press

Dan Lepard’s sweet potato brownies recipe, The Guardian

Bill Clinton’s Life as a Vegan, NPR

The Minimalist: Easy Ratatouille, The New York Times

Britain develops a taste for goat, The Independent

A Southern Italian revolution continues to sweep across Australia’s wine landscape, The Australian

Market Watch: Indian Blood Freestone peaches are diamonds in the fuzz, Los Angeles Times

We All Scream for Gelato: High-End Italian Ice Cream Spreads to London and Other European Cities, The Wall Street Journal

Rustic summer vegetable casserole, Los Angeles Times

Chez Panisse’s wines – a list that matches a legacy, San Francisco Chronicle

Best of the Anglo Food and Travel Blogs and Sites

Apricot and pistachio frangipane tart, What’s For Lunch Honey

David’s Discoveries: A great bistro in Burgundy — L’Auberge de Jack, Milly Lamartine, Gadling

Alternative Press/Sites

Thomas Keller’s Grilled Cheese Recipe, Men’s Health

Peach recipes, Kentucky

Hardwick, Vt.—The Town that Food Saved, Organic Connections

What to do with summer fruits, Slow Food Ireland

World

Peach and Cinnamon Chutney, Ko Rasoi

Simply Brilliant (Asian food), Eating Asia

Japan to refrain from claiming safety of Japanese foods, Mainchi News

How to prepare a Korean meal at home, Zenkimchi Korean Food Journal

Purple Pixie Eggplants – Sabich, An Israeli Street Food Sandwich, Food Wanderings

Main Street Eat (Vietnamese street food), Sticky Rice

Food News Daily: August 18, 2011

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

Mainstream Media and Press

Baby’s Palate And Food Memories Shaped Before Birth, NPR

The 50 best gastro pubs, The Independent

Food for a Cause: Q&A: Chef Karl Wilder Talks About Living on Food Stamps, San Francisco Weekly

Indian Organic Farming, Video with Vandana Shiva , CNN

Bits on the side: supplemental charges: If a set menu is littered with supplemental charges is it still a set menu or just a slightly cynical way to draw in customers?, The Guardian

Best of the Anglo Food Blogs and Sites

Lemon, Blueberry and Poppyseed Muffins, Life’s a Feast

Rabdi infused with saffron over summer berries, Indian Simmer

Sweet corn, chilies and burrata over fettucini, Local Lemons

Watermelon Sorbet, Taste Australia

Alternative Press/Sites

Electronic Culinary Assistants, Trend Hunter

Baby’s Palate And Food Memories Shaped Before Birth, NPR

Food: From the Simple to the Sublime, Food, Food, Glorious Food

New York Times Food Critic Gives Commenters a Bad Review, The Atlantic Wire

World

Salon International des Chocolatiers et du Chocolat,

Zermatt’s “Madame Chocolat”, My Kugelhopf

Fall Festivals Highlight Spain’s Food, Wine and History, Travel Agent Central

China Full of Fakes, and not just shoes, clothing or jewelery, but also wine, Food News New Zealand

Food News Daily: August 17, 2011

David Downie: Burgundy: Grapes No Gripes

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

by David Downie

From Burgundy, land of emerald pastures, grapevines, giant white cows, and looping two-lane roads where tractors stop for crossing snails or lost chickens…no joke…

Somehow the wildflowers found their way into our watering can (made of plastic). We made about 10 bouquets for the house, and for friends, and put the rest in buckets and…watering cans…