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Food News Daily: September 14, 2011

Published by Jonell Galloway + Wednesday, September 14, 2011 Permalink 0

Mainstream Anglo Media and Press

From Russia with lovage – Moscow leads gastro revolution, The Guardian

Restaurant gambles on fish cooked in 2000-year-old sea water, The Sydney Morning Herald

Tipping the Balance for Kitchen Scales, The New York Times

The Ten Commandments of restaurant behavior, redux, The Seattle Times

Spiced Apple Pudding Cake With Caramel Sauce, The Washington Post

Poor pub hygiene link to rise in gastric infections, The Independent

Best of the Anglo Food and Travel Blogs and Sites

Meals For Our Soldiers: Fuel, Feed or Fatten?, Civil Eats

Roasted Asparagus with Cherry Balsamic Glaze, 6 Bittersweets

October Unprocessed 2011, Eating Rules

6th Annual StarChefs.com International Chefs Congress, Star Chefs

Chocolate Crepes with Orange-&-Chocolate Sauce, Kitchen Daily

Google’s Zagat Acquisition: Yelp Help for Restaurants, All Business

Food Photography

Strawberries, Cook Republic

Una Video-introduzione al Food Styling, Foodografia

Alternative Press/Sites

Eating While Black: How I Navigate Watermelon, Fried Chicken, and Frozen Yogurt, GOOD

California Defied Own Scientists With Pesticide Approval, Mother Jones

Jonathan Stich, Restaurant Delivery Farmer: A Week In The Life (Food Informants), Huffington Post

World

Nestlé: 200 M$ pour une nouvelle usine en Indonésie, Soho Choc

Smoky Curacha Cakes, 80 Breakfasts

Poire pochée à la crème de caramel et ses croustillants au chocolat, 750 grammes

Homemade Granola, Baker Street

Braised eggplant with pork, Hanoi Street Food

Culinary Chemistry: Gluten Free – An Introductory Primer

Published by Jenn Oliver + Friday, March 25, 2011 Permalink 0

by Jenn Oliver

Gluten-free.

If you don’t happen to have a friend or family member who must avoid gluten, the term may sound like some weird fad – indeed it seems to be the hot new thing in pop culture. But while the term may be gaining popularity in today’s society, it is anything but a trendy diet.

When I first met my husband, we went to a local burger place for dinner as our first date. He ordered his burger without any bread, and I remember being intrigued by that choice – I hardly knew the guy at that point (it was our first date after all), but he didn’t seem the type to be into following a low-carb diet. So in my rather up-front and pointed way, I asked him why he did that, and he then went on to explain to me how he was unable to tolerate gluten. After we got married a few years ago, I took it upon myself as a personal challenge to make sure he could find tasty food to eat that fit within his dietary restrictions – and what a great and adventurous journey it has been!