Foodie
Follow
2.4K views | +1 today
 
Scooped by Nigel Dawson
onto Foodie
Scoop.it!

Twaróg/tvarog, also known as 'white cheese'

Twaróg/tvarog, also known as 'white cheese' | Foodie | Scoop.it
Get to know more about Polish curd cheese aka white cheese or twarog. Taste, look, prize and uses.
more...
No comment yet.

From around the web

Foodie
The web's best collection of food blogs and writing for your viewing pleasure.
Curated by Nigel Dawson
Your new post is loading...
Your new post is loading...
Scooped by Nigel Dawson
Scoop.it!

Shakespeare’s Suppers — Hungry History

Shakespeare’s Suppers — Hungry History | Foodie | Scoop.it
Double, double toil and trouble, Fire burn and cauldron bubble. Those words might be the most famous ones Shakespeare ever wrote about food, but they’re hardly the only ones. In between the star-crossed lovers, the mad kings and the bumbling ...
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Where Did Curry Come From?

Where Did Curry Come From? | Foodie | Scoop.it
What is curry? Today, the word describes a bewildering number of spicy vegetable and meat stews from places as far-flung as the Indian subcontinent, the South Pacific, and the Caribbean Islands.
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

I’m Dreaming Of A White Christmas Dinner: Tracing The Anglo-Saxon Origins Of The Traditional Holiday Feast | Food Matters, Scientific American Blog Network

I’m Dreaming Of A White Christmas Dinner: Tracing The Anglo-Saxon Origins Of The Traditional Holiday Feast | Food Matters, Scientific American Blog Network | Foodie | Scoop.it
In response to a piece in Slate by Aisha Harris, Fox News host Megyn Kelly recently declared that Santa Claus (along with Jesus) was a white ...
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Study: Fast-Food Culture Hinders Our Ability to Savor Life

Study: Fast-Food Culture Hinders Our Ability to Savor Life | Foodie | Scoop.it
Subjects exposed to images of fast food seemed less able to enjoy simple pleasures.
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Lager: Patagonian for Beer?

Lager: Patagonian for Beer? | Foodie | Scoop.it
Lager was born when a South American yeast species arrived in Bavaria in the 15th century, says a new study.
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

How to Make Jaew แจ่ว - Thai Dried Chilli Dipping Sauce | SheSimmersSheSimmers

How to Make Jaew แจ่ว - Thai Dried Chilli Dipping Sauce | SheSimmersSheSimmers | Foodie | Scoop.it
A recipe site for people interested in Thai home cooking and how to replicate their favorite Thai restaurant dishes. Easy recipes featured on this site are designed with home cooks in mind and employ ingredients that are easily available worldwide.
more...
Anna V. A. Resurreccion's curator insight, June 14, 2013 7:09 PM

Don't know if this works.  I was intrigued because I will soon be traveling to Thailand for a much awaited Final Oral Exam for the Ph.D. degree of my graduate student, Ann.  She worked on satay sauce, a convenient low-fat product that promises to have the flavor profile of the freshly "made from basic ingredients" counterpart. I look forward to Thai food and the hospitality of good friends who abound from Chaing Mai in the North  and Bangkok

 

FoodieDoc, Anna Resurreccion

Rescooped by Nigel Dawson from History and Food
Scoop.it!

SFA Blog: We Saved You a Plate: Te Quiero, La Michoacana

SFA Blog: We Saved You a Plate: Te Quiero, La Michoacana | Foodie | Scoop.it

Every morning, twenty-five-year-old Rafael Gonzalez delivers coolers laden with homemade ice cream and paletas, or popsicles, to his three Memphis-area La Michoacana ice cream shops. His recipe is simple: fresh fruit, fresh cream, and sugar. Horchata (a blend of rice milk and cinnamon) and pine nut are the most popular flavors, along with avocado, strawberry, and vanilla. Gonzalez sources dulce de leche from his father's ice cream shop in Chihuahua, Mexico. And he imports ice cream making equipment from the tiny village of Tocumbo, in the state of Michoacan.

more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Unsafe at These Speeds | Southern Poverty Law Center

Unsafe at These Speeds | Southern Poverty Law Center | Foodie | Scoop.it

Inside these frigid plants, workers stand almost shoulder-to-shoulder as chicken carcasses zip by on high-speed processing lines. Together, small teams of workers may hang, gut or slice more than 100 birds in a single minute. It’s a process they’ll repeat for eight hours or more in order to prepare birds for dinner tables and restaurants across America.

Nigel Dawson's insight:

Fascinating expose of the poultry industry.

more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

WATCH: Processed Foods Remain 'Fresh' After Several Months

WATCH: Processed Foods Remain 'Fresh' After Several Months | Foodie | Scoop.it
You know that store-bought guacamole that sat in the back of your fridge for months because you forgot about it?
Nigel Dawson's insight:

Eyeopening stuff!!

more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Spicy Sichuan Sauerkraut - Food With Legs | Food With Legs

Spicy Sichuan Sauerkraut - Food With Legs | Food With Legs | Foodie | Scoop.it

’m always thinking about fermentation experiments and at this time of year that really means sauerkraut. Sauerkraut is traditionally full of acidic twang and cabbage crunch but unless you add one of the traditional spices like caraway or juniper berries it ends there. I wondered if I could make a batch of sauerkraut and then add stuff to it to turn it into Spicy Sichuan Sauerkraut. 

more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Small Kansas flour maker still cooking | Wichita Eagle

Small Kansas flour maker still cooking | Wichita Eagle | Foodie | Scoop.it
Stafford County Flour Mills was authentic before authentic was cool.
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

We Are What We Eat - Gastronomica

We Are What We Eat - Gastronomica | Foodie | Scoop.it

The most famous gastronome of them all, Anthelme Brillat-Savarin, wrote in Physiologie du Gout, ou Meditations de Gastronomie Transcendante (1826): “Dis-moi ce que tu manges, je te dirai ce que tu es.”: “Tell me what you eat and I will tell you what you are.” For some, such as Adelle Davis —Time magazine characterized her as “the high priestess of a new nutrition religion” in December 1972 — the consequences of our food choices are stark: “As I see it, every day you do one of two things: build health or produce disease.”

more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Where In The World Is The Best Place For Healthy Eating?

Where In The World Is The Best Place For Healthy Eating? | Foodie | Scoop.it
The U.S. didn't even make the top 20, even though it has the greatest abundance of cheap food.
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Thanksgiving, Turkeys, and Tryptophan

Thanksgiving, Turkeys, and Tryptophan | Foodie | Scoop.it
Turkey is the star of the most famous dinner of the year; it is also the victim of a myth that persists every holiday season. At the end of Thanksgiving dinner, there's a good chance that someone w...
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

What 3,700-Year-Old Wine Tasted Like

What 3,700-Year-Old Wine Tasted Like | Foodie | Scoop.it
Archaeologists reveal the "sweet, strong" flavor of ancient booze, and wonder whether they might be able to recreate it.
Nigel Dawson's insight:

Molecular archeology at work.

more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

The Gut-Wrenching Science Behind the World’s Hottest Peppers

The Gut-Wrenching Science Behind the World’s Hottest Peppers | Foodie | Scoop.it
Chiliheads crave the heat that hurts so good, but nothing compares to the legendary superhot that spices life in remote India
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Wisdom from the Past: Nixtamalization of Corn

Wisdom from the Past: Nixtamalization of Corn | Foodie | Scoop.it
Frugal cooking in the past often went way beyond simply trying to fill bellies.
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

A savoury soup (and other nineteenth-century rhubarb recipes)

A savoury soup (and other nineteenth-century rhubarb recipes) | Foodie | Scoop.it
Spring Fruit Pudding, Spring Fruit Tart and Spring Fruit Soup Today’s recipes are all drawn from Dr William Kitchiner’s Cook’s Oracle, which was first published in 1817. Our Cookbook contains trans...
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Panaeng Curry with Pork and Kabocha Squash

Panaeng Curry with Pork and Kabocha Squash | Foodie | Scoop.it
Growing up, I hated all tubers: taro, cassava, potato, yam, etc. And since cooked hard squashes have similar texture to cooked tubers, I avoided them as well. Funny how your taste changes over time...
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

Guisado de Pollo (Chicken and Potato Stew) Recipe - Saveur.com

Guisado de Pollo (Chicken and Potato Stew) Recipe - Saveur.com | Foodie | Scoop.it
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

59% of the 'Tuna' Americans Eat Is Not Tuna

59% of the 'Tuna' Americans Eat Is Not Tuna | Foodie | Scoop.it
Nonprofit ocean protection group Oceana took 1,215 samples of fish from across the United States and genetically tested them in order to bring us the following astonishing facts
more...
Kayla Langstraat's curator insight, September 27, 2013 9:46 AM

59% of the tuna Americans eat is not actually tuna. A nonprofit ocean protection group, Oceana took 1215 samples of fish from across the United States and tested the sample. They found that 18% of tuna found in gorciery stores are mislabeld, 38% of tuna found in resturants is mislabled and 74% of tuna found in sushi venues is mislabled. I think that we need to be more careful with what we import and make sure that we are feeding the United Sates citizens healthy food that is what they say it is.

Diana Romero's comment, October 3, 2013 9:16 PM
I concur that the U.S should be more careful when importing foods. If things are mislabeled, we may be dubious to what we are actually eating, thinking it would be healthy but can't do anything to prevent from eating something we may not be sure of.
Scooped by Nigel Dawson
Scoop.it!

Wings, innards and okra - where West African and Southern meals meet

Wings, innards and okra - where West African and Southern meals meet | Foodie | Scoop.it
More from CNN's Inside Africa

Previously -- The cook who picks cotton: reclaiming my roots and Marcus Samuelsson: How I got here...
more...
No comment yet.
Scooped by Nigel Dawson
Scoop.it!

How To Save A Public Library: Make It A Seed Bank : NPR

How To Save A Public Library: Make It A Seed Bank : NPR | Foodie | Scoop.it
A small-town library in Colorado is lending more than just books. Patrons can now check out seeds and farm them.
more...
No comment yet.