FRIED COFFEE

Here come the holidays and the attendant feasting.  Large meals can have problems we don’t normally encounter, so, I’ve put together a batch of resource links to help alleviate the stress. Brining is a great method for achieving a moist roast turkey.  The Chicago Tribune has a how-to about brining and mentions  The Spice Hunter.  [...]

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As I began to research this post I came across the news that yellow curry has  properties that seem to effectively battle  esophageal cancer. Dr Sharon McKenna, said,  “These exciting results suggest that scientists could develop curcumin as a potential anti-cancer drug to treat oesophageal cancer.“ Note:    curcumin is a component of tumeric,  which, [...]

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Fresh pumpkin can be used for so many things.  I like it coarsely grated then sprinkled on salads,  or quickly sauteed with s&p and a bit of garlic,  or added to pancake/waffle batter and topped with apple butter and maple whipped cream. Then, of course there are the more traditional pumpkin favorites,  pie and breads. [...]

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It’s only eight letters. Two simple syllables.  Yet, it’s one of the most interesting foods in all of it’s incarnations. The dumplings I grew up with were risen dumplings served with fresh pork and sauerkraut.   They were wonderful, fluffy things that took on the flavor of the broth in which they simmered. The Bavarian Kitchen [...]

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I’ve posted before about flower cookery, and wild foods,  here & here.  This morning I came across a post at Gastronomical 3,  that deserved sharing. It’s a great step-by-step on stuffed squash blossoms.  With photos by  Shaina Maidel.

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The year 2009 so far: * 4,600 Cases of food borne illness, approx. * 65   Food outlets shut down. * 60  Cases of food poisoning . * 40 Cases involved take-out * 4    Deaths, ages 8, 5, 4,  and 2 Praveen Menon, reporting for The National, brings the seriousness of sanitation in food service to [...]

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There is a lot of attention these days concerning the ingredients used in food preparation in restaurants, and the movement toward government mandated menu labeling. Chef Lenny Russo,  proprietor of Heartland Contemporary Midwestern Restaurant & Wine Bar in St. Paul,  wrote about a recent trip to New York City,  a lawsuit supported by  the Center [...]

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As you can imagine, given the title of my blog, I’ve posted about coffee before.  It’s used in lots of dessert recipes, but you don’t think of it for savory foods.   You need to alter that.  Think of it as an ingredient in rubs, sauces, marinades, and braises.  Redeye gravy has been a long time [...]

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There is probably no group of people that revere their coffee like those of us in food service.   It gives us a great foundation for the mad rush that occurs when the doors open for service.  So it was a real pleasure to receive a link to a story in The Pittsburgh Post-Gazette by China [...]

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Food service and food retailers are engaged in a battle for your health. I recently received a gift box of some of my favorite noshes, a fantastic collection of bar chocolates and a big bag of pistachios.  The chocolates now decorate my waistline, but the pistachios……………………..they sit on my counter, untouched.   I adore pistachios but [...]

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