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Newfangled Food Vocabulary: Shemomedjamo

Published by Jonell Galloway + Wednesday, April 11, 2012 Permalink 0

I love this article from Cracked about nine foreign words we really need to incorporate into English. Here is an excerpt of one of my favorites:

Shemomedjamo (Georgian)

Means:

To eat past the point of being full just because the food tastes good.

Here is a word that describes such a quintessentially American phenomenon it’s shocking that another culture came up with it first. After all, there are entire civilizations that have never heard of “never-ending pasta bowls” or “dessert pizzas.” Fortunately, the Georgians (the European Georgians, that is) devised a word to describe it exactly. “Shemomedjamo” is the act of eating to the point where your body says, “OK, we did it! We’re all done now,” and then muscling through another three steaks.

The literal translation for shemomedjamo is “I accidentally ate the whole thing,” which is a charming way of saying “Oh my God, why isn’t somebody stopping me?!”

David Downie: Gallette, Italian Riviera Sea Biscuits

Published by Jonell Galloway + Tuesday, September 27, 2011 Permalink 0

by David Downie

gallette del marinaio, sea biscuits, panificio maccarini

Everyone knows about the focaccia of Genoa and the Italian Riviera. But who remembers the region’s hardtack?

Sea biscuits: those hard, dry crackers that sailors would take with them on long journeys, because normal bread got moldy within days?
In Italian, sea biscuits are called “gallette.” The same word is used for the surf-worn, flattened stones you find on beaches. That’s because sea biscuits look very much like those stones, with pock marks.

There used to be hundreds of bakeries up and down the coast of Italy, and in America too, that baked sea biscuits. Now only a handful continue the tradition, most of them in Liguria, and only one makes gallette in the old-fashioned way, meaning the way they were made in the nineteenth and early twentieth centuries.

Food News Daily: September 20, 2011

Published by Jonell Galloway + Tuesday, September 20, 2011 Permalink 0

Mainstream Anglo Media and Press

A scotch eggstravaganza: A just-set egg in sausagemeat with a light and crisp crumb coating is a lovesome thing, The Guardian

Is Wall Street Driving World Hunger?, The Atlantic

Notes from my Slow Food Challenge dinner, by Joe Yonan, The Washington Post

Walmart’s Fresh Food Makeover: Can the retailer known for its poverty wages solve the problem of urban “food deserts”?, The Nation

The world’s most expensive whisky: Dalmore 62: A bottle of Dalmore 62 scotch whisky has been bought for a new world record of £125,000, The Guardian

Tomato Carpaccio (Mark Bittman), The New York Times

Work starts on York’s Chocolate Attraction (theme park), BBC

American History, Seen through a Shot Glass, NPR

Best of the Anglo Food and Travel Blogs and Sites

Closing the Productivity Gap for Women Farmers, Impatient Optimists

Ahoy Matey! International Talk Like a Pirate Day – September 19, The Rambling Epicure

Simon Says: Daily Food Quote, September 15, 2011

Published by Jonell Galloway + Thursday, September 15, 2011 Permalink 0

by Simón de Swaan

When men drink, then they are rich and successful and win lawsuits and are happy and help their friends. Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever.–Aristophanes, 424 BC

Aristophanes was a Greek comic writer and the son of Philippus. Most of his plays were political satires highlighting the troubles in Athens during that period. Many were performed at festivals, and were watched and voted for by the people. Unfortunately, out of the 40 plays he wrote, only 11 survive today.

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

French Food Quote: Daily Food Quote, August 29, 2011

Published by Jonell Galloway + Monday, August 29, 2011 Permalink 0

by Jonell Galloway

Wheat can only be packed away in the granary after being threshed, which is necessary to separate it from the chaff. And so it is that my soul cannot enter into Paradise without the martyr’s palm leaf, from which the butchers so violently ripped my body.–Jacques de Voragine, bishop of Genoa, when speaking of the martyrdom of St. Agatha

Le froment ne peut être serré au grenier qu’après avoir été fortement battu pour être séparé de sa balle ; de même mon âme ne peut entrer au paradis avec la palme du martyre que mon corps n’ait été déchiré avec violence par les bourreaux.–Jacues de Voragine, évêque de Gênes, en parlant du martyre de sainte Agathe

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…