Mindful Eating & Slow Food | Page 30 of 44

New column: Quelling Quitchen Qualamities

Published by Jonell Galloway + Tuesday, March 6, 2012 Permalink 0

by The Quonstant Quonnoisseur

[This is the first in an occasional series of short items by the QQ. Preventing kitchen mishaps, and adroitly recovering from any that do occur, will figure as an important topic in these updates.]

The problem: Overheating low-fat milk

The cause: Low-fat milk products cannot be boiled, unlike cream. Low-fat milk must be kept below 82° C or 180° F to avoid curdling or “breaking.” Using overheated low-fat milk that has curdled will result in grainy ice cream, pudding or other dish.

The solution: To avoid this qualimity, invest in a clip-on thermometer and watch your low-fat milk like an anxious Dad with a pretty 19-year-old daughter.

Simon Says: Daily Food Quote, March 6, 2012

Published by Jonell Galloway + Tuesday, March 6, 2012 Permalink 0

by Simón de Swaan

One symptom of the decline of culture in Britain is indifference to the art of preparing food.–T. S. Eliot

Thomas Stearns “T. S.” Eliot was a playwright, literary critic, and an important English-language poet of the 20th century. Although he was born an American, he moved to the United Kingdom in 1914 (at age 25) and was naturalized as a British subject in 1927 at age 39. He started the poem that made his name, The Love Song of J. Alfred Prufrock, in 1910, and published it in Chicago in 1915. It is regarded as a masterpiece of the modernist movement. He was awarded the Nobel Prize in Literature in 1948.

Click here to read a brief biography of him, along with his Nobel Prize acceptance speech.

Food Alert: Adulterated Olive Oil Common These Days

Published by Jonell Galloway + Monday, March 5, 2012 Permalink 0

The Romans were known for bringing in olives from all over the Empire to quench their thirst for olive oil. Today, it’s the entire world that can’t get enough olive oil, so this Natural News article about the increase in adulterated olive oil is not really surprising. The article is especially good because it tells you what signs to look for.

Click here to read the entire review of Tom Mueller’s book Extra Virginity: The Sublime and Scandalous World of Olive Oil.

Simon Says: Daily Food Quote, March 5, 2012

Published by Jonell Galloway + Monday, March 5, 2012 Permalink 0

by Simón de Swaan

Food, like a loving touch or a glimpse of divine power, has the ability to comfort.–Norman Kolpas

Norman Kolpas has been a major player in lifestyle-related media for 25+ years, working with such prestigious publications as Time Life Books’ 14 series publication The Good Cook, Bon Appetit, and Food Network TV. He has published more than 40 cookbooks. He was an honors graduate of Yale University.

Simon Says: Daily Food Quote, March 2, 2012

Published by Jonell Galloway + Friday, March 2, 2012 Permalink 0

by Simón de Swaan

Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.—Paul Bocuse

Paul Bocuse is a French chef based in Lyon, renowned for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the Nouvelle Cuisine, which is less opulent and calorific than the traditional cuisine classique associated with the Escoffier school of cooking, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claims that Henri Gault first used the term Nouvelle Cuisine to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.

Click here to see Bocuse’s restaurant website.

Europain 2012 starts Tomorrow March 3 in Paris

Published by Jonell Galloway + Friday, March 2, 2012 Permalink 0

The Europain bread trade show, which starts on March 3rd every second year, starts tomorrow, March 3, 2012. It runs until March 7.


: Food Art: Bread Pot, by SandeeA

This year’s show includes large sections for artisanal bread making, a smaller one for industrial bread baking, a pastry making section, as well as a new SuccessFood section, dedicated to creative catering and restaurant remakes. Click here for an overview of the various sections.

Click here for a list of the various events going on throughout the show.

It is located at Paris Nord Villepinte outside Paris, France. To get there from Paris, take the RER B commuter train from the Gare du Nord in the direction of “Aéroport Charles de Gaulle,” and get off at the station “Parc des Expositions.” From Roissy Charles-de-Gaulle airport, take the RER B, and get off at “Parc des Expositions.”

Feeding the World using Fossil Fuels vs. Without

Published by Jonell Galloway + Friday, March 2, 2012 Permalink 0

A film by Marija Jacimovic and Benoit Detalle

[youtube http://youtu.be/WvyV_idFAZA nolink]

Simon Says: Daily Food Quote, March 1, 2012

Published by Jonell Galloway + Thursday, March 1, 2012 Permalink 0

by Simón de Swaan

… there is nothing more delicious than an orange. The very sound of the word, the dazzling exotic color that shimmers inside the word, is a poem of surpassing beauty, complete in this line:

Orange

–Joyce Carol Oates

Joyce Carol Oates is an American author. Oates published her first book in 1963 and has since published over fifty novels, as well as many volumes of short stories, poetry, and nonfiction. Her novel Them (1969) won the National Book Award, and her novels Black Water (1992), What I Lived For (1994), and Blonde (2000) were nominated for the Pulitzer Prize.

The Rambling Epicure is Looking for International Culinary Ambassadors

Published by Jonell Galloway + Thursday, March 1, 2012 Permalink 0

As a global real-food site, we regularly seek to widen our coverage. We already cover at least 20 countries and have articles in 6 languages (always translated into our common language, English). Our ambitious aim is to have Culinary Ambassadors from countries all over the globe.

If you’re a food writer, blogger or photographer and you’re interested in working with our team, I suggest you read closely our aim and purpose and browse through our tabs and categories to see if you think you fit in. Your job would be to cover both traditional and new food and wine trends in your country.

Click on word scramble to see details. The Rambling Epicure Voices and our Food/wine Coverage

If you’re interested, please contact us by clicking the blue Contact Us button at the top right of our site.

We hope to hear from you!

Jonell Galloway, Editor, and The Rambling Epicure Voices

Food Art: My Delicious Kentucky, a food photography exhibit by David Cronen

Published by Jonell Galloway + Wednesday, February 29, 2012 Permalink 0

David Cronen spent his formative years as well as his adult life in Kentucky. He is originally from Chicago.

In high school, he picked up a certain camera and knew what was what he wanted to do with his life.

He has free-lanced since college, with an emphasis on politics, and done various radio shows. The last was an
interview program (Off the Cuff) on the NPR affiliate in Louisville. It had a 10-year run.