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Simon Says: Daily Food Quote, March 11, 2010

Published by Jonell Galloway + Friday, March 11, 2011 Permalink 0

A clever cook, can make….good meat of a whetstone.–Desiderius Erasmus Roterodamus (1466?-1536)

Frequently referred to as Erasmus, Desiderius Erasmus Roterodamus was a Dutch priest and scholar. Using humanist techniques for working on texts, he prepared important new Latin and Greek editions of the New Testament. He lived through the Reformation period and consistently criticized some contemporary popular Christian beliefs. In relation to clerical abuses in the Church, Erasmus remained committed to reforming the Church from within.

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Simon Says: Daily Food Quote, March 10, 2011

Published by Jonell Galloway + Thursday, March 10, 2011 Permalink 0

// by Simón de Swaan

Good painting is like good cooking; it can be tasted, but not explained.–Maurice de Vlaminck

Maurice de Vlaminck (4 April 1876 – 11 October 1958) was a French painter who, along with André Derain and Henri Matisse, is considered one of the principal figures in the Fauve movement, a group of modern artists who from 1904 to 1908 were united in their use of intense color.

Food Art: Baklava, by Meeta Khurana Wolff

Published by Jonell Galloway + Thursday, March 10, 2011 Permalink 0

See more food photo compositions at Meeta K. Wolff.

On the Chocolate Trail: World’s Chocolate Supply Threatened

Published by Jonell Galloway + Wednesday, March 9, 2011 Permalink 0

by Christina Daub

Bad news for the chocolate world. The largest cocoa producing country in the world, the Ivory Coast, is on the verge of civil war and all of its cocoa has been seized by the state in a move that the US State Department yesterday said, “amounted to theft.”

Despite losing the election last year, Laurent Gbgabo, stated his government would take over paying the farmers and selling the beans on the open market in yet another move to resist handing over power to Alassane Ouattara the UN-sanctified winner. Ouattara countered with the statement that any exporter co-operating with Gbgabo will lose his license when Ouattara finally takes over.

EU sanctions and a ban on cocoa exports already put into place by Ouattara as a way of squeezing Gbgabo’s access to funds prompted this sudden move to nationalize cocoa production in the country that produces roughly 40% of the world’s output..

What does this mean for the chocolate making industry? According to Bloomberg’s Poppy Trowbridge, cocoa rose to record high of US$3,444/ton in the month of February driving prices up 20% since the November 28th election. And for the investor? In London yesterday, cocoa futures for May delivery rose to US$3, 858/metric ton. Meanwhile an estimated half million tons of the cacao beans are sitting in the ports of Abidjan and San Pedro as buyers are unsure which head of state to follow and do not want to violate existing sanctions agreed on by the international community. Smuggling, already in practice via neighboring countries, is expected to rise.

As consumers who already consider fine chocolate a luxury, get ready. Prices will only be going up, up, up. Time to stockpile.

Food Art: Sweet, Sweet Baking Today, by Meeta Khurana Wolff

Published by Jonell Galloway + Wednesday, March 9, 2011 Permalink 0

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See more food photo compositions at Meeta K. Wolff.

A culinary Trafalgar: French cuisine, a masterpiece in ruins?

Published by Jonell Galloway + Wednesday, March 9, 2011 Permalink 0

by Jean-Philippe de Tonnac

The original French version is currently being translated into English.

Food Poetry: Linguini, by Diane Lockward

Published by Jonell Galloway + Wednesday, March 9, 2011 Permalink 0

Linguini

It was always linguini between us.
Linguini with white sauce, or
red sauce, sauce with basil snatched
from the garden, oregano rubbed between
our palms, a single bay leaf adrift amidst
plum tomatoes. Linguini with meatballs,
sausage, a side of brascioli. Like lovers
trying positions, we enjoyed it every way
we could—artichokes, mushrooms, little
neck clams, mussels, and calamari—linguini
twining and braiding us each to each.
Linguini knew of the kisses, the smooches,
the molti baci. It was never spaghetti
between us, not cappellini, nor farfalle,
vermicelli, pappardelle, fettucini, perciatelli,
or even tagliarini. Linguini we stabbed, pitched,
and twirled on forks, spun round and round
on silver spoons. Long, smooth, and always
al dente. In dark trattorias, we broke crusty panera,
toasted each other—La dolce vita!—and sipped
Amarone, wrapped ourselves in linguini,
briskly boiled, lightly oiled, salted, and lavished
with sauce. Bellissimo, paradisio, belle gente!
Linguini witnessed our slurping, pulling, and
sucking, our unraveling and raveling, chins
glistening, napkins tucked like bibs in collars,
linguini stuck to lips, hips, and bellies, cheeks
flecked with formaggio—parmesan, romano,
and shaved pecorino—strands of linguini flung
around our necks like two fine silk scarves.

Simon Says: Daily Food Quote, March 9, 2011

Published by Jonell Galloway + Wednesday, March 9, 2011 Permalink 0

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by Simón de Swaan

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.–Henry David Thoreau (1817-1862)

Henry David Thoreau was an American author, poet, naturalist, historian, philosopher and life-long abolitionist. The author of the book Walden (1854), where he details his experiences living in a cabin for two years near Walden Pond in Concord, Massachusetts, on land owned by his friend Ralph Waldo Emerson. The book is a chronicle of the experience as well as part social experiment and spiritual discovery.

Simon Says: Daily Food Quote, March 8, 2011

Published by Jonell Galloway + Tuesday, March 8, 2011 Permalink 0

by Simón de Swaan

The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome.–Claudia Roden, food writer, Picnic: The Complete Guide to Outdoor Food (1981)

Egyptian born, Claudia Roden studied in Paris and moved to London where she has lived for most of her life. She travels as a food writer and is the author of the James Beard Award–winning The Book of Jewish Food and A Book of Middle Eastern Food, amongst other works. Her most recent book Arabesque won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury.

: Claudia Roden, photo courtesy of New Yorker.

Warren Bobrow: Candy-Colored Clown, Perfect Mardi Gras Cocktail

Published by Jonell Galloway + Monday, March 7, 2011 Permalink 0

Cocktail Times: Candy-Colored Clown, Perfect Mardi Gras Cocktail

by David Lynch

Candy-colored clown: a strange name for a fun little “punch” of a cocktail.

It involves the unlikely combination of French Violette Liquor with the bite of citrus fruit, simple syrup, light rum and very special Bitter Truth Bitters from Germany.

I think the Candy-Colored Clown is what greets you in the morning and tucks you into bed at night. The name comes from a scene in David Lynch‘s movie Blue Velvet, and came to me in of a dream a couple of weeks ago.

No one would understand. Maybe Crème de Violette, but it’s too late for him.