On the Plate
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On the Plate
All About Food  and Gourmet News
Curated by Frank Haddad
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The rise of independent cheesemakers

The rise of independent cheesemakers | On the Plate | Scoop.it
Artisanal cheesemakers represent a new version of an old American dream: people making living doing what they want, where they want, on their own land. An MIT anthropologist looks inside the growing world of do-it-yourself American cheesemakers.
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Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources?

Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources? | On the Plate | Scoop.it
Welcome to Hot Topics, in which chefs chime in on a major issue in food. There's a difference between being inspired by something and ripping it off. Recently, chefs who...
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Real Chefs Grind It With A Mortar And Pestle : NPR

Real Chefs Grind It With A Mortar And Pestle : NPR | On the Plate | Scoop.it
With mixers, blenders and food processors found in most kitchens, the primitive mortar and pestle may seem out of place. But the Stone Age tool can't be beat when it comes to creating tasty salsas, pestos and curries, chefs say.
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Canada’s organic food certification system like ‘an extortion racket,’ report says | Canada | News | National Post

Canada’s organic food certification system like ‘an extortion racket,’ report says | Canada | News | National Post | On the Plate | Scoop.it
The industry’s “dirty little secret,” they write, is that “organic crops and livestock are not tested in Canada ...
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Spiked Pecan Pie Recipe

Spiked Pecan Pie Recipe | On the Plate | Scoop.it
There are few desserts that can't be improved with a little booze. In fact, none immediately come to mind. Thanks to Sailor Jerry's rum for this spiked pecan pie recipe! But why the rum?
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An Electron Microscope Reveals The Hidden Horrors Of Processed Foods

An Electron Microscope Reveals The Hidden Horrors Of Processed Foods | On the Plate | Scoop.it
One of the most powerful tools in a scientist’s arsenal is the scanning electron microscope (SEM), which uses a beam of electrons to magnify a specimen up to 30,000 times its actual size.
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Russ Kane's comment, November 11, 2012 9:00 AM
"The horror!"
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Liquor costs more at state-owned stores in U.S.: study

Liquor costs more at state-owned stores in U.S.: study | On the Plate | Scoop.it
(Reuters) - U.S. states that have a monopoly over their liquor sales seem to charge slightly more for alcohol than states without such control, the so-called license states, according to a U.S.
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Reconsidering Quiche

Reconsidering Quiche | On the Plate | Scoop.it
The quiche, which has fallen out of fashion, is reconsidered, using a good pastry and a soft, tender eggy custard.
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Buffalo Mozzarella, the Great White Whale of American Cheesemaking

Buffalo Mozzarella, the Great White Whale of American Cheesemaking | On the Plate | Scoop.it
Buffalo mozzarella from Italy is perhaps the most difficult cheese to replicate. Is the Silicon Valley consultant-turned-dairy-farmer Craig Ramini in over his head?
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Basic Bonito Broth Recipe

Basic Bonito Broth Recipe | On the Plate | Scoop.it
Bonito, Japanese skipjack, is a streamlined, fast-swimming fish, common in tropical waters throughout the world, where it inhabits surface waters in large shoals of up to 50,000, feeding on fishes, cr...
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Fontina mac and cheese

Fontina mac and cheese | On the Plate | Scoop.it
Use fontina cheese, and maybe even toss in a little gruyere to make this baked pasta dish even cheesier. Add chicken or meatballs for protein, or a vegetable like broccoli or peas, and top the whole thing with breadcrumbs and grated parmesan.
 
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Four fine cheeses that pair beautifully with Champagne

Four fine cheeses that pair beautifully with Champagne | On the Plate | Scoop.it
Spoil yourself and your guests over the holidays with these decadently sumptuous cheeses and a flute full of palate-cleansing bubbly
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Troubled waters: Farmers and scientists work together to save oysters

Troubled waters: Farmers and scientists work together to save oysters | On the Plate | Scoop.it
Oyster farmers on the West Coast are working overtime to find creative ways to save these sea creatures -- and their own livelihoods...
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Canada’s organic food certification system like ‘an extortion racket,’ report says | Canada | News | National Post

Canada’s organic food certification system like ‘an extortion racket,’ report says | Canada | News | National Post | On the Plate | Scoop.it
The industry’s “dirty little secret,” they write, is that “organic crops and livestock are not tested in Canada ...
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Cast iron enjoys a comeback among cooks

Cast iron enjoys a comeback among cooks | On the Plate | Scoop.it
One of the hottest items on cooks' holiday lists this year is one of the oldest types of cookware around: cast iron.
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How To: Make Your Own Limoncello

How To: Make Your Own Limoncello | On the Plate | Scoop.it
Save your money and make this fabulous liqueur at home. In the fall of 2005, I spent an incredible ten days in Rome visiting my sister, who was studying abroad at the time. While I, at just the ripe age ...
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Marketers Adapt to Rapidly Changing World of American Eating | News - Advertising Age

Marketers Adapt to Rapidly Changing World of American Eating | News - Advertising Age | On the Plate | Scoop.it
fickle and fragmented, consumers want their foods fast, fresh, fancy and full of flavor. how marketers are adapting to the new demands of a changing food world.
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Roasted Sugar-Glazed Pears Recipe - Saveur.com

Roasted Sugar-Glazed Pears Recipe - Saveur.com | On the Plate | Scoop.it
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
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Oysters Ascendant

Oysters Ascendant | On the Plate | Scoop.it
From working stiff's snack to rare luxury, this mollusk has seen its share of ups and downs. Now, the forecast looks brighter than ever.
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Preserved Lemons Recipe - Saveur.com

Preserved Lemons Recipe - Saveur.com | On the Plate | Scoop.it
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
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Spaghetti Carbonara Recipe - Saveur.com

Spaghetti Carbonara Recipe - Saveur.com | On the Plate | Scoop.it
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
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Le Vieux Pin The Equinoxe Series

Le Vieux Pin The Equinoxe Series | On the Plate | Scoop.it
34070 73rd and Black Sage Rd Oliver, B.C. V0H 1T0 ” Equinoxe: equal day, equal night. Equal old world, equal new world.” The Equinoxe label  from Le Vieux Pin is a very limited producti...
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Spirited Cooking: Whiskey Butterscotch Sauce

Spirited Cooking: Whiskey Butterscotch Sauce | On the Plate | Scoop.it
Forget having Scotch with dessert—instead mix the two in this decadent adult treat.
 
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