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Simon Says: Daily Food Quote, August 18, 2011

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

We didn’t starve, but we didn’t eat chicken unless we were sick, or the chicken was.–Bernard Malamud (1914-1986)

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Bernard Malamud is considered one of the most prominent figures in Jewish-American literature, a movement that originated in the 1930s and is known for its tragicomic elements. Malamud’s stories and novels, in which reality and fantasy are frequently interlaced, have been compared to parables, myths, and allegories, and often illustrate the importance of moral obligation. Along with Saul Bellow and Philip Roth, he was one of the great American Jewish authors of the 20th century. His 1966 novel The Fixer, about anti-Semitism in Tsarist Russia, won both the National Book Award and the Pulitzer Prize for Fiction.

Simon Says: Daily Food Quote, August 4, 2011
Simon Says: Daily Food Quote, August 1, 2011
Life is a Tragedy Filled With Joy
Simon Says: Daily Food Quote, August 9, 2011
Simon Says: Daily Food Quote, August 11, 2011

Food News Daily: August 17, 2011

Published by Jonell Galloway + Wednesday, August 17, 2011 Permalink 0

Mainstream Press

School Districts Rediscover Value of From-Scratch Meals, The New York Times
Why the Swiss Don’t Buy Swiss Cheese, Moneyland, Time

Consider chocolate, The Guardian

India Sues Monsanto Over Genetically-Modified Eggplant, Forbes

Organic farming reduces resistance of bacteria to antibiotics, study finds, The Washington Post

Why the Government Is Regulating Gluten-Free Foods, The Atlantic

One Man’s Blurry Quest to Cook Every Meal with Beer, BA Daily

Sex on a plate: in Paris, food and seduction are one and the same, The Telegraph

Best of the Anglo Food Blogs and Sites

Mexican Chocolate Pops Recipe, Leite’s Culinaria

{For Jennie & Mikey} Chocolate Peanut Butter Pie, Healthy-Delicious

Search – LocalHarvest, find local produce in your area by in U.S. by clicking on map

Yogurt Ice Pops with Berries Recipe, Leite’s Culinaria

Deliciously Rich Salted Caramel Ice Cream Recipe, Simply Stated

Alternative Press/Sites

2011 James Beard Foundation Leadership Awards – Sustainable Food Awards, The Daily Green
Best Farmers Markets – Big U.S. Farmers Markets, The Daily Green
The 10 (U.S.) Colleges With The Best Campus Food, Huffington Post

World

Masterchef India, playful Bollywood style

Sticky Date Pudding With Toffee Sauce, a Dubai take on a British classic, Sips and Spoonfuls

Ancient Rice Offering Is the Heart of India’s Jewish Community – Jew and the Carrot, Forward

The 7 Most Annoying Ways To Order At A Restaurant, Zagat

Flavors of Brazil: Attn Chocoholics: The World’s Largest Chocolate Fair Is Coming to Brazil, Flavors of Brazil

Keeping Food True: Embrace Pickles, Danish bread and butter pickles

Rosa’s Musings: My Swiss Grandmother’s Cooking: the Deep Roots, Bonds and Nostalgia of Food, The Rambling Epicure

The okra renaissance, the outcast vegetable is back in style, Food Bridge

Japanese Farm Food, Indigo Days

What food cravings say about your health?, IOL Lifestyle

Buttermilk ice cream with basil & Vanilla – Summer, come back!, Munich-based Delicious Days

Homemade Peanut Butter, Indian Country Today Media Network

Simon Says: Daily Food Quote, August 17, 2011

Published by Jonell Galloway + Wednesday, August 17, 2011 Permalink 0

by Simón de Swaan

On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.—Thomas Jefferson, 3^rd President of The United States of America

At the age of 33, Thomas Jefferson (1743 to 1826) drafted the Declaration of Independence. More a writer than an orator, he was elected President in 1800, serving two terms. Monticello, his house on the hill outside Washington, D.C., is known for its beautiful views over the Potomac and the surrounding countryside.

Click here to read his official biography on the White House website.

Image via Wikipedia

Simon Says: Daily Food Quote, August 16, 2011

Published by Jonell Galloway + Tuesday, August 16, 2011 Permalink 0

by Simón de Swaan

[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells…there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.-–M.F.K. Fisher, The Art of Eating

Mary Francis Kenney Fisher (July 3, 1908 – June 22, 1992). a Californian by birth, was a prolific and well-respected author of 20 books, many of which dealt with the preparation, history and culture of food. She spent the first three years of her marriage in France, where she learned how to live and eat economically and was introduced to various wines, pastries and cheeses. This was to determine the path of her life.

How to build a recipe: a video by Grant Achatz, chef of Alinea

Published by Jonell Galloway + Wednesday, August 10, 2011 Permalink 0

by Jonell Galloway

I always say to build a recipe you have to know how to think with your tastebuds. Here’s a video with a thorough explanation of the process by one of the best in the world: Grant Achatz, chef at Alinea in Chicago, Illinois, in the U.S. He approaches it in an intuitive, yet logical manner. I strongly advise up-and-coming chefs to watch this. It holds lessons for life.

Click here to watch video.

Image courtesy of Caroline. Grant Achatz in center.

French Food Quote: Daily Food Quote, August 10, 2011

Published by Jonell Galloway + Wednesday, August 10, 2011 Permalink 0

by Jonell Galloway

It took architects years to get established, to show that they weren’t just artisans, and that’s what I hope will happen with gastronomy. For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one.—Julia Child

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

And indeed she proved to be right. It is only now, 60 years later, that cooking has established itself as gastronomy, and only when referring to a few great American chefs.

Read other French food quotes here: