All Posts By Julia Simon

Side Dish: More Food on the Web

by in View All Posts, December 15th, 2010
The Queen of Semi-Homemade Cuisine Reigns Big in 2010

2010’s Food Themes: Pies vs. cupcakes. GIY (grow it yourself) produce. Designer ice cubes. And yes, Sandra Lee as NYC’s First Lady and the Cooking Channel. We didn’t even pay the foodie folks at SeriousEats.com for those last nods, but they included them in their fun roundup of the top 10 themes and memes in food for 2010. See what else made their list and tell us what trends are on tap for 2011. [seriouseats.com]

Go Ahead, Waste Your Food: In the first move of its kind in the U.S., a Portland company has grand plans for your unwanted leftovers from local dining spots: They’ll turn them into enough methane gas and then electricity to power 5,000 homes. And there are further environmental pros to the project, the company’s president, John McKinney, told OregonLive.com. “We’re capturing the benefits of food waste that would otherwise be hauled long distances to a landfill.” [OregonLive.com via newyork.grubstreet.com]

Breakfast’s Ultimate Happy Meal: Like Starbucks and Jamba Juice before it, McDonald’s 14,000 nationwide chains are poised to start serving oatmeal by the end of this week. A cup of fruit and maple oats, with optional brown sugar, will set you back $1.99. [chicagotribune.com]

Don’t Eat Your Vegetables: Use them for art instead! That’s what one visual MacGyver, China’s Ju Duoqi, is doing with cabbage, potatoes, ginger and more. She’s reproduced Leonardo da Vinci’s “Mona List,” Edvard Munch’s “The Scream” and Andy Warhol’s “Marilyn Monroe,” among others, using garden finds as her paint. [good.is]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, December 7th, 2010
Where Do You Bite? - Image Courtesy Food Network Magazine

Dissecting the Gingerbread Man: Two-thirds of those polled in a Dunkin’ Donuts survey say they go straight for the jugular when biting into a gingerbread man. What’s more is that this act, according to neurologist Dr. Alan Hirsch, reveals something about one’s inner workings. Head-biters are “achievement-oriented individuals,” Hirsch tells the New York Daily News. As for leg-eaters, they’re so sensitive they probably apologized to the cookie before nibbling off its lower extremity. [nydailynews.com]

Top 10 Food Scenes from Christmas Movies: The folks at LA Weekly tapped Christmas movie authority Alonso Duralde, who watched 122  yuletide films, to curate their roundup of the awesomest holiday eating scenes on film. Duralde highlights some unusual suspects (Bergman’s Fanny and Alexander, Huston’s The Dead), but since it’s not Christmas without Tim Allen, the Santa Clause graces his list, too. [blogs.laweekly.com]

We All Scream for Snow Cream: When life gives you ice (falling from the sky), make ice cream. The clever cooks at Eatocracy share their all-natural recipe for snow ice cream, which basically involves waiting for a blizzard, placing a clean bowl outside and far away from an “animals’ splash zone,” and letting the flurries fill ‘er up. If you can find your bowl under the accumulation, just add some mix-ins and you got yourself a snow sundae. [eaotcracy.cnn.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, November 30th, 2010
Imagine Eating Nothing But These for Two Months

The Potato Non-Famine: Chris Voigt, executive director of the Washington State Potato Commission, announced last October that he was going to eat nothing but potatoes for 60 days. His reason? “It seemed as if the potato was being blamed for the obesity crisis, for diabetes, that it was the scourge of the earth,” Voigt explained to the Seattle Times. WIth the two-month mission just about up — which resulted in him pounding down 20 potatoes a day and dropping almost as many pounds — Voigt has every reason to be pleased. [seattletimes.com]

A Few Reasons Why One Should Never Make Ketchup: If you’ve ever thought about concocting that sweet tomato condiment at home, read on as humor rag McSweeny‘s throws a rotten tomato at the idea. “You need mustard to make this ketchup?” the writer asks on more than one occasion. “Give up now.” [mcsweenys.net]

One-Item Menu Restaurant Trend: In urban areas, it’s not uncommon to find restaurants that serve one thing and one thing only. Whether the niche item is mac & cheese, meatballs or rice pudding, these hot spots are succeeding with featured dishes that spark a nostalgic response from the patron. “Fried chicken is comforting because it has an emotional touch point, but it’s also cravable,” Elizabeth Karmel, chef at NYC’s Hill Country, told the New York Times. “We had no idea just how desperate people would be to eat fried chicken.” [nytimes.com]

Red Bees Swarm Brooklyn: Bees living in urban environments have, evidently, lots of distractions from foliage. In Brooklyn, Dell’s Maraschino Cherries Company is calling to the little guys with promises of sweet (and Red Dye No. 40-colored) nectar. When the bees return to the hive, their honey is turning out red and metallic tasting. But not all’s lost, according to one Brooklyn beekeeper, David Selig. “When the sun is a bit down, they glow red in the evenings,” Selig told the New York Times. “They were slightly fluorescent. And it was beautiful.” [nytimes.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, November 16th, 2010
Chocolate Bars May Cost a Gold Bar - Image Courtesy Food Network Magazine

Time to Stock Up on Chocolate: Turns out that cocoa, the stuff responsible for so many confections we love, is less than sweet to grow. According to industry experts, farmers may stop producing the crop, resulting in skyrocketing chocolate prices over the next 20 years. “[Chocolate] will be like caviar,” John Mason, Executive Director of the Nature Conservation Research Council, told the Independent. “It will become so rare and so expensive that the average Joe just won’t be able to afford it.” [independent.co.uk] [PB&J Chocolate Bars, pictured above]

Fashion-Forward Foods: 15 clothing designers, including a couple from Project Runway fame, were challenged with crafting outfits made entirely of the foods their models were craving. The fashion whizzes stepped up to the proverbial plate with incredible pieces, like waffle pants, artichoke gowns and something resembling noodle drapery. [superpunch.blogspot.com]

No-Shave November’s Foods to Avoid: Fellas, whether yours is evil villain-y or Tom Selleck-approved, your mustache might be the keeper of some unsightly foods. So consider heeding the Pitch‘s advice by avoiding the crawfish boil and 4 other perfectly delicious dishes. [pitch.com]

New Lizard Species Discovered at Lunch: A previously unknown species of lizard was discovered in Vietnam by a reptile scientist as he happened to enjoy the delicacy one day at a lunch buffet. According to reports, this creepy-crawly strand does not taste like chicken. [cnn.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, November 2nd, 2010
Cue the Popcorn - Image Courtesy Food Network Magazine

Pop Goes the Kernel: If you’ve 12 seconds to spare, use them to watch the moment when a single kernel of corn explodes into the popped puff we love to pour butter over. It’s a dramatic coming-of-age tale, told by the folks at Modernist Cuisine, who slowed down the transformative moment to 6,200 frames per second. [eater.com]

Green Machines: Now that vending machines are dispensing fresh produce, why not create ones that actually grow them? Japanese company Dentsu has crafted exactly that, and no sunlight is even required. Take that, science! One of these portable garden machines can grow up to 20,000 heads of lettuce per year, and it only costs $90,000. [re-nest.com]

Would You Like to See the Wine iPad? Clunky paper wine lists are so 2009. Now, some restaurants are going digital with their wine selections, uploading the whole shebang to an iPad from which patrons can click to see specific details for each bottle. How will this trend translate to wine sales? One sommelier says it won’t. “Looking at the iPad is great,” Hong Kong’s L’Atelier’s sommelier Benoît Allauzen tells the Wall Street Journal. “But it is still the sommelier who gives you his services to introduce the wine.” [blogs.wsj.com] [Food Network Mobile]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, October 26th, 2010
Halloween Has Tricks, But, Historically Speaking, Few Treats

The Candy Land Before Time: Turns out candy and Halloween haven’t always been BFFs; in fact, bite-sized sugary treats were only doled out after coins, nuts, seasonal fruits, cookies and a slew of other trinkets until about 1950. Read up on their rocky road to a love that’s good and plenty. [The Atlantic]

Redesigning the Vending Machine: In order to plop out those healthy fruits and veggies, vending machines are getting a makeover. The new vending vats support two temperature zones, feature a landing pad (or “retrieval bin”) for bruise-inclined bananas, and some of its produce will come in special packaging to seal in freshness. [Wall Street Journal]

A Very Large Toast Portrait, Indeed: The world’s most enormous toast mosaic has been created, and it’s comprised of a mere 9,852 slices of bread. U.K.-based Laura Hadland recruited 40 friends and 9 toasters for the 32’x42’ portrait of her mum-in-law, Sandra Whitfield. “It was certainly a massive shock,” Whitfield gushed to the Daily Mail of her 50th birthday present. “I love toast, but it feels very strange seeing my face made out of it.” [dailymail.co.uk]

New Blog Fave: Underhill Lounge Shaken, stirred, up, with a twist – no matter how you like your cocktail, there’s a smart one awaiting you at this blog. While some posts start out with a warning (“dangerous cocktail geekery ahead!”), we wager all the sips featured here will go down smooth. [underhill-lounge.flannestad.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, October 21st, 2010
Garlic Bread: Everyone’s Eating It

Trend Alert! Garlic Bread? The Wall Street Journal was surprised to find two trendy NYC restaurants serving spruced-up garlic bread. Will we start to see the garlicky favorite making menu appearances all over the place? Will garlic bread be the new bacon? [Wall Street Journal]

No Cash for Cookies: Shoppers who pay for groceries with cash are less likely to splurge on cookies, cakes, candy and other guilty pleasures than those swiping credit cards, the Journal of Consumer Research reports. This news is either an excellent dieting tip or takes all the fun out of “rewards cards.” [New York Times]

Loud Noise Drowns Out Flavor: Researchers studying students as they chomped on snack foods and listened to various volumes of white noise through headphones have found that volume levels affect flavors registered. “Turns out the students listening to blaring static rated the chips as less salty and the cookies as less sweet—even though they were tasting the same foods as the other groups,” the Scientific American reports. We’re hoping this helps explain the cardboard-y taste of airplane food. [via newyork.grubstreet.com]

A Celery Situation: A Florida produce company is introducing red celery to select supermarkets on December 1, the AP reports. It took 20 years for Duda Farm Fresh Foods to breed these colorful stalks, and the company’s president assures that the veggie will retain the same flavor and crunch of its green counterpart. [news.yahoo.com]

Letter Grades Come to Food Trucks: Los Angeles food trucks will soon have to post inspection results on their rigs for would-be customers to view. We trust whatever grease and oil they’re working with, right? [The Nation’s Restaurant News] [The Great Food Truck Race]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Trend Alert! Garlic Bread? The Wall Street Journal was surprised to find two trendy NYC restaurants serving spruced-up garlic bread. Will we start to see the garlicky favorite making menu appearances all over the place? Will garlic bread be the new bacon?

http://online.wsj.com/article/SB10001424052702304410504575560434186204608.html

http://www.foodnetwork.com/search/delegate.do?fnSearchString=garlic+bread&fnSearchType=site

http://blog.foodnetwork.com/fn-dish/2010/10/05/side-dish-more-food-on-the-web-6/

Side Dish: More Food on the Web

by in View All Posts, October 19th, 2010
Imagine This X 2,000

What a Truffle With 443,330 Calories Looks Like: The world’s largest truffle has been created, with Guinness World Record officials weighing in the giant ball of brandy and chocolate at roughly 560 pounds. The British choco-engineers responsible for the truffle plan to chop up it up into 2,000 bite-sized pieces and sell them off to benefit a local children’s hospital. [dailymail.co.uk]

A Fishy Situation: This year’s sockeye salmon returns in the Fraser River, one of the world’s richest salmon streams, are the best in nearly a century, with an estimated 34.5 million red guys headed back upstream. As a point of comparison, only one million sockeye returned last year on their annual run. [The National Post]

The Death-Defying Happy Meal: What happens when you leave a Happy Meal on your coffee table for six months? Not much. A curious Sally Davies, who purchased the burger-and-fries combo and photographed it daily, noticed zero visible decay after 180 days. McDonald’s issued an official statement regarding Burger-gate 2010, replying, “It is not possible to provide a detailed explanation regarding these claims without knowing the conditions in which these food items were kept.” [gizmodo.com]

Ronald McDonald Now Pronounces You Man and Wife: The other reason Happy Meals are so happy? Because they may be enjoyed on the happiest day of your life! That’s right, you can now get married at Hong Kong McDonald’s, and if the above story is any indication, you might not even have to take up any freezer room for a year preserving that slice of wedding cake. [gawker.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, October 12th, 2010
Extra Veggies? Make Frittata!

7 Ways to Savor the Last Bite: Salon.com reports that we toss up to a quarter of our food, and while the dumpster divers seek to save said discarded goodies, there are measures you can take before food hits the trash. Did you know you could freeze milk? Hello, homemade ice cream! Will frittatas be your new best friend? Thanks, leftovers we didn’t quite know what to do with! How do you make the most of your food? [salon.com via eater.com]

Incredible Edible Art: Artist Carl Warner dreams up florid landscapes that have garnered comparisons to 16th century Italian painter Giuseppe Arcimboldo. His tools, however, aren’t oil and canvas – they’re foods. Cereals and nuts and cinnamon sticks make a dreamy fall evening while raw meats are peaks of a Wild West scene. Catch a sneak-peak of his exhibition, which hits London this week. [The Guardian via eatocracy.cnn.com]

Dollar Menu: Speaking of incredible pictures, Jonathan Blaustein set out to capture what foods he could buy for a single dollar after observing astounding price discrepancies amongst cheeseburgers. His photo project, “The Value of a Dollar,” depicts snaps of foods worth 100 pennies (in the state of New Mexico) – everything from a single grapefruit, a whole loaf of white bread, one pinch of saffron, 10 organic blueberries, and, presumably the stuff he “left outside for the birds, dogs and coyotes,” potted meat. [New York Times]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Side Dish: More Food on the Web

by in View All Posts, October 5th, 2010
Bacon-Wrapped Everything: So Last Year?

Bye Bye Bacon? The Wall Street Journal traces the popularity of bacon from an everyday breakfast food to a cooking super-trend, and one that’s about to sizzle out fast. “It’s been overplayed so much and my taste buds are tired of it,” Boston chef Ken Oringer tells the WSJ. So he, alongside a growing number of other cooks, has started replacing beloved cured pork for new flavor boosters, like smoked salt, Indian spices and shitake mushrooms. Just how seriously are some taking the self-imposed bacon ban? Oringer reportedly ordered a pastry chef to melt down her bacon bon bons into mole sauce for the staff only.  [Wall Street Journal via eater.com]

Gardens are the New Bacon: According to a survey by the National Restaurant Association, the latest trend in the food industry is restaurant gardens. NPR reports that more and more spots are growing their own goodies in an attempt to control the quality of food and what ends up on the menu. And as for patrons? “It’s a benefit knowing the food you’re eating is grown 20 feet from the kitchen without pesticides or artificial fertilizers,” one Michigan restaurant-goer told NPR. “The scene, the beautiful colors when everything is ripe, and the way the gardens are laid out — [there’s] a beauty [to] it.” [NPR via eatocracy.cnn.com]

New Blog Favorite: Who doesn’t love a good illustrated book? And what about cookbooks? The best! So here’s where things get awesome: theydrawandcook.com combines recipes and imaginative artwork into one culinary fairytale. From a mojito infographic to an apple cider comic to a cartoony Yorkshire pudding, the recipes are as varied as their accompanying illustrations, and you can even submit your own pretty recipe renderings. [theydrawandcook.com]

The Way We Eat Now: Newsweek.com lists the 10 monumental things that account for Americans’ eating habits, tracking the evolution from early immigration through organic farming. Sandwiched in between are Julia Child, 750-pound microwaves, food-focused television programming (hey, that’s us!), and a spoonful of other easy-to-digest nuggets from history. Anything missing? [newsweek.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.