by Amy Reiter in News, August 28th, 2014
by Heather Ramsdell in News, August 28th, 2014
Aside from the regional pizza wars that periodically flare up like the flames of a brick oven and the occasional eating-method controversy, most of us probably don’t pause too often to carefully consider our pizza. We just enjoy it. But a research team has recently taken a good hard look at the various cheeses with which we may top our pies in an attempt to pinpoint — with scientific precision — which of them performs best during baking.
In a new study published in the Journal of Food Science, chemical and materials engineering professor Bryony James and her team at the University of Auckland in New Zealand evaluated the performance of seven different cheeses — mozzarella, cheddar, Colby, Edam, Emmental, Gruyere and provolone — in terms of composition and functionality, using a new technique to assess differences in the way they browned and blistered when baked on pizza.
by Amy Reiter in News, August 27th, 2014
Bologna is coming back. Not even ironically. I know this because when I say “bologna sandwich” within earshot of my colleagues*, a lot of feelings come out. And nothing goes better with feelings than garlicky, pink meat circles.
A recent bologna poll I conducted** yielded nearly unanimous “yays and a bunch of exclamation points.” One colleague said “aw,” as if spying an infant hamster sleeping in a sugar bowl. But just because bologna gives us a distant expression and makes us talk in past tense doesn’t mean it’s stuck back there.
by Amy Reiter in News, August 25th, 2014
Most of us probably don’t think of lobsters as coming in a variety of ultrabright colors. And, in fact, they usually stick to pretty much the same old muddy olive-brownish palette, at least until they cook up bright red. So imagine the surprise of Maine lobsterman Jay LaPlante and his 14-year-old daughter, Meghan, of the Miss Meghan Lobster Catch company, when they discovered this 2-pound bright-blue critter in one of their traps on Saturday morning.
Blue lobsters are extremely rare, occurring only about once in every two million lobsters, according to National Geographic. Their peculiar coloration results from a genetic defect that propels the excess production of a particular protein.
by Amy Reiter in News, August 21st, 2014
What will the stars and suits behind Breaking Bad, Downton Abbey, Mad Men and the other Emmy-nominated shows be dining on at the 2014 Emmy Awards Governors Ball on Monday night after the big ceremony?
Winners will celebrate, and those without statuettes will compensate with a sumptuous three-course meal featuring local seasonal vegetables and a fresh take on meat and potatoes. The food selections will highlight a variety of hues in keeping with the evening’s theme: a “Kaleidoscope of Color.”
The 3,800 assembled guests will start with a Grilled Peach and Heirloom Tomato Salad featuring little gem lettuce, candy-striped figs, Burrata cheese, Vidalia onions, a honey-lemon vinaigrette and toasted Marcona almonds, all seasoned with fleur de sel, peppermint and basil.
by Amy Reiter in News, August 20th, 2014
Do you long for a tidier life, a greater sense of control? Don’t we all. The secret, a recent post on NPR’s The Salt suggests, may lie in organizing like a chef.
Chefs approach their kitchens following a system called mise en place, a French phrase that means “to put in place.” Before chefs start cooking, they spend time painstakingly gathering and arranging their ingredients and tools — that way they know where everything is and it’s ready for them when they reach for it. It is, many chefs believe, the key to cooking well — and some suggest it is also the key to living a well-ordered life. Some even refer to it as their religion.
“I know people that have it tattooed on them,” Culinary Institute of America student Melissa Gray told NPR. “It really is a way of life … it’s a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.”
by Amy Reiter in News, August 15th, 2014
We may not always be proud of it, but many of us spend our lives glued to our smartphones: texting friends, keeping up with news, making sure our bosses don’t need us right this very second. We’ve become so attached to those alluring little screens, in fact, that we often forget to stop and smell the coffee — or interact with our server — when we dine in restaurants.
Think no one notices when you surreptitiously reach for your phone in those quiet moments after you first sit down, when you’re probably supposed to be looking at your menu, or while you’re waiting for your food to arrive or your friend to come back from the bathroom — or even when you’re in the middle of your meal? Guess what? Someone notices. That person is your server.
by Amy Reiter in News, August 14th, 2014
Are you particular about your beer? Loyal to a specific lager? Convinced your fave brand of beer is better than the other bottles or cans crowding the cooler? Many of us are. But do you think you could pick your preferred beer out of a lineup?
No problem, right? Don’t be so sure. A recent study showed that, in blind taste tests, consumers actually have a hard time telling apart different brands of European pale lager, the most-commonly consumed style of beer around the world.
by Lawrence Bonk, August 14th, 2014
There are all sorts of ways to show your love. One customer at Toronto’s Le Dolci bakery showed it with a $900 cupcake, presenting it to his wife in honor of her 40th birthday. Talk about sweet!
The extravagant confection was made to order, featuring some of the wife’s favorite foods and flavors. The bakery worked closely with the customer in order to get the finished product just right. The result? A gilded masterpiece featuring Kona Blue Mountain Coffee in the chocolate buttercream, sea salt from Camargue, France, organic cane sugar, Valrhona cocoa powder and Tahitian vanilla beans. The pastry cream was made with Krug Collection Brut champagne ($500-$1,500 a bottle, depending on the vintage), Rosewood Estates honey and an essence of Tahitian vanilla beans.
The butter in the frosting wasn’t just a stick from the supermarket, of course, but rather Normandy butter “made by a historic French butter cooperative,” Le Dolci owner Lisa Sanguedolce tells FN Dish. It was combined with 70 percent Amedei Italian-made chocolate, which, she says, “delivers undertones of honey, caramel, lavender, vanilla, banana and orange blossom.”
by Amy Reiter in News, August 13th, 2014
It has become increasingly clear in the last several years that when techies refer to an app or gadget as “changing the world,” what they really mean is that it “saves you a few seconds.” Par for the course with this new feature just unveiled for popular reservation booking app OpenTable.
The feature allows you to actually pay your bill using the app, so you can dine and dash without actually, you know, dining and dashing. The service is currently only available at 25 eateries around New York City and a handful in San Francisco, but the company promises 20 more cities will be added by the end of the year.
So now you can stop waiting around for the check after eating, and get into the night away from friends and family as quickly as humanly possible. Yes!
Your alarm clock gets the credit (or perhaps the disdain) for waking you up, but for many of us, it’s really that first cup of coffee that does the heavy eyelid lifting. A new product from British designer Josh Renouf, a recent graduate from Nottingham Trent University, aims to combine clock and coffee in one handy, attractively designed device that wakes you up to the soothing rumble of ball bearings working to boil water using induction heating and the rich smell of coffee — one cup, just for you, freshly brewed right on your bedside table.
The Barisieur — a name Renouf hopes will evoke both “your own personal barista” and coffee that will please the most-particular coffee connoisseur — won’t be available for purchase until early next year (with an estimated retail price of about $420), but it is already making a splash in the press. Sounding somewhat overwhelmed by the surge of interest, Renouf found time to answer a few of our burning coffee/alarm clock questions via email.*