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Food Newsie likes comparing items. Ricotta Gnocchi, which this author often mispells, ain’t bad either. When the hunt was on to find a recipe for Ricotta Cheese Gnocchi, four recipes stood out and their differences seemed fascinating – how do you know which will be best, or healthiest? Take a pictureful look ahead of time.
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Don’t be afraid to travel any wonderful city with little more than your ECCO boots, a phone with GPS mapping, that famous child-like sense of wonder and be sure that there’s plenty of kindness and taxis. New York – not too far after all.
For the country mouse who’s most accustomed to Washington, D.C., New York seems far, much too hectic and unfamiliar. With an open mind and having set your sneakers and feet to, ‘explore,’ New York becomes a red carpeted series of hallways framed by arts, fame and intrigue.
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It’s the expert opinion of more than 1,800 chefs and, not surprisingly, it’s mostly dead-on and outlined just what it was we would be eating last year. A look behind us can give us a better indication of how the look forward can be viewed.
The National Restaurant Association each year surveys professional chef members of the American Culinary Federation. Based on the input of more than eighteen hundred chefs, a list is compiled of 214 items highlighting their upcoming “hotness.” It’s interesting to see what came late to the party – Prix Fixe brunches, what came HOT to the table – Local and organic produce, and what got lost along the way – Quinoa as a Side or Starch.
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“Juanita” is the name Latins grab for when they need a generic name for a punchline, like “Jane” in English. There is no joke here though because in Gaithersburg, she’s kicking butt with two food trucks that sell out daily. The trick is a kitchen she can depend on. So jaja on you.
Yes gimmicks are fun when you’re thinking up a Food Truck concept but if you’re best known for your hyper-paranoia and stand-offish attitude to cameras, you’re not thinking far enough outside the box (yeah, I went there). Business is serious and Food Trucks are fun. In this Friday post, I have fun sharing and exploring some facts and brainstorming how to overcome the dreadful one-to-one business model quickly before NYC and Chicago do it first or better. Jump in…
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Ever get bogged down by lengthy recipes and sifting through words and cumbersome descriptions when the pots are boiling over and the oven is ready and the cat is dangerously close to the meat while your back is turned? Maureen Evans solves the reading distraction dilemma by Tweeting full recipes, Twitter-peas maybe?, to a fascinated audience of 24 and-a-half THOUSAND.
There’s no end of what we could call recipes on Twitter. But simple is best. Twitter-peas are recipes posted on Twitter that Maureen Evans condenses and delights follower with.
We’re following her and the titles alone are temptation enough to give these little how-to’s a try!
It’s a dream come true for foodies and computer geeks looking for evidence of a peaceful coexistence…
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“Men,” say the stats for the site, Macheesmo.com, “are greatly under represented relative to the general Internet population.” How can this be? Articles for Cold Brew Coffee and Cream Cheese Appetizers rank highly among listed search queries. Perhaps it’s only in public that women steer clear of appetizers made of cream cheese. But the biggest search of all leading readers to Macheesmo.com is, “Macheesmo.” So it’s an inside thang. Can a man with a new wife and life and a black cat named, Tipsy, cut himself a piece of the proverbial pie with a PDF cookbook called 55 Knives when knowing his site is a prerequisite for finding his site? It might take some luck!
Nick, from Macheesmo.com sits with FoodNewsie and alert FoodNewsie tipster, the Girl, of GirlMeetsFood.com and spills his guts about his new marriage, and his first foray into trying to get a slice of the pie with his down loadable PDF cook book, 55 Knives. Well balanced Mint Juleps lather the conversation and I am compelled to apologize to Betsy for keeping Nick out so late at Eatonville!
For two years, Nick has worked hard to post to his food blog six times a week. Four days of recipes, two days of fun: News, food philosophy and challenges for his readers, as the spirit moves him. In that time, the site has earned a USA traffic rank of 56,000 and rising among childless…
I cannot fully convey to you, without the use of profanity, just how much friggin’ food I ate in Peru. It was phenomenal and entirely overwhelming. All I did was say I write about food and doors to some of Peru’s most luxurious locations cracked open. I’m embarrassed to do this so strangely, but my week in Peru gave me so much experience with its food that I run the risk of writing about each dish I had for a month if I don’t just summarize. And the best news? According to the scale at home, not a single, extra pound returned to the United States.
Astrid y Gaston, by Gaston Acurio Cantuarias 175, Miraflores, was created to deliver the best in traditional dining experiences for tourists and those native to Peru. The food quality is controlled by limiting the number of restaurants to about ten locations in South America. The entire event at an Astrid y Gaston is irreproachable in service and freshness.
You are not expected to read this entire entry. This much authoring has made me unpopular with my cats. Look at the pictures; when you see something of interest, read the entry below the image…
By all accounts, it’s the beginning of a better-than-normal day in Miraflores, Peru. The Saint’s Week, Semana Santa – or Easter up north – has set most of the traveling Peruvians either north or south to beaches. This has relieved the usual traffic that congests the streets and Luis “Lucho” Carpio can get about the business of keeping El Pez Amigo listed in the “must visit” sections of recipe books and Summum, a Zagat peer that ranks the best restaurants.
A FoodNewsie writer/photographer spent nearly a week in Peru being treated to some of the best dining in the world. The most realistic and down-home restaurant, “El Pez Amigo” is still on his mind and that’s because the owner, “Lucho” works his ass off to make sure he delivers the best….
Last weekend, tremors shook Lima for longer than normal. No problem for Lucho or any of the other Limanians; feeling a “Sismo” is such a standard part of life that sidewalk graffiti steers clear of any “S” in clear yellow circles that help tourists find their way to safe zones. The Friendly Fish, El Pez Amigo, sits very…
Peru. Land of the Kings; the Gastronomic Capital of The Americas. The Pisco Sour; the Algarrobina. The Butifarra sandwich and the Triple (TREE-play) sandwich. Peru, not a land of duality – a land of choice. In a land scarred by the memories of a race-driven civil war, the “Huarique,” hospitality and ground-up reconstruction reign supreme.
When Spain needed a viceroy to rule its new territories and interests in South America, the new Kings came from Peru. And what do you know? The edible delights and drinks along the coast were killer and not a thing like anything found in Europe.
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Bryan was born later than he ought to have been by most accounts – he values courtesy, manners and spelling. Since he was a tot, he had always been interested in the stories that other people tell; where they come from, how they are and why they chose to do the things they’ve done or do. This lead to nosey questions tempered by courtesy and a respect to not intrude. This, then, lead to encounters that more closely resembled interviews.
