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All Our Fingers in the Pie: Easy Milk Chocolate Fudge

All Our Fingers in the Pie: Easy Milk Chocolate Fudge | The Authentic Food & Wine Experience | Scoop.it
If you have any other favourite recipes for milk chocolate I would love to get your ideas. Just leave a comment here. Milk Chocolate Fudge. Gourmet | February 2007. 1 1/2 pound fine-quality milk chocolate, chopped ...

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Using Cheese to Bridge the Turkey-Armenia Gap

Across a border that has been closed for almost two decades, cheese makers in Gyumri and Kars produce and market a “Caucasian cheese,” invented in 2008 to foster cross-border cooperation.

Via Luigi Guarino
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Salone del Gusto and Terra Madre 2012 - slowfood.com

The Salone del Gusto is waiting for you from October 25 to 29, 2012, in Turin, Italy. Come to discover the foods that change the world. For more Information:...

 


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Halloween Biscuits with the best Extra Virgin Olive Oil of Le Marche

Halloween Biscuits with the best Extra Virgin Olive Oil of Le Marche | The Authentic Food & Wine Experience | Scoop.it

In the Marche Region has always been very widespread use Evoo in Pastry.
Some examples are Crescia Fogliata, the famous Ciambellone, what it is not common is to use the better quality Olive oil for those preparations. The Azienda del Carmine near Ancona produces one of the most prized olive oil of Italy and what they propose is to try a fresh pressed one in a seasonal recipe as the Halloween Biscuits.
ingredients:

120 g of sugar 370 g flour 105 g of Extra Virgin Olive Oil "Azienda Del Carmine" Grated lemon zest 1 whole egg and 1 egg white First combine sugar and eggs. In a second moment, mix flour and oil and finally the lemon zest. Knead gently until the dough is smooth and soft pull the dough with a rolling pin to get a layer of about 0.5 cm and mixing with the molds Bake in a hot oven (190/200 ° C) for 15 minutes

And here the biscuits ready for the Halloween Party.


http://www.aziendadelcarmine.it



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A heady discovery for beer fans: The first gene for beer foam could improve froth

The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study.

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Wine: it pays to know your boundaries

Wine: it pays to know your boundaries | The Authentic Food & Wine Experience | Scoop.it
Being just outside a famous region can make a huge difference to the price of a wine, but its quality doesn't always suffer.
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The Dolomites: More Than Just Amazing Alpine Landscapes

The Dolomites: More Than Just Amazing Alpine Landscapes | The Authentic Food & Wine Experience | Scoop.it
The Dolomite culture has created several notable products that are as unique as the people who have produced them for centuries.
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Two More Greek Regions Apply for Olive Oil PDOs

Two More Greek Regions Apply for Olive Oil PDOs | The Authentic Food & Wine Experience | Scoop.it
A 'Protected Designation of Origin' label signals the verified quality of extra virgin olive oil and it is a prize pursued by many oil producing regions of Greece.
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Mad cow disease detected in Ukraine

A case of mad cow disease has been confirmed in Ukraine, the first in two years, reported the authorities on Friday.


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Honey suffers after bad year for bees

Honey suffers after bad year for bees | The Authentic Food & Wine Experience | Scoop.it
It has been a disastrous year for British honey, with bee farmers reporting average yield losses of 50%.
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Crab name protection bid scrapped

Crab name protection bid scrapped | The Authentic Food & Wine Experience | Scoop.it
North Norfolk fishermen vote against plans to apply for the Cromer crab to be given a special status.
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Food Magazine - Notes from food | Making sloe gin

The first sloes are starting to appear in the hedgerows and it's time to make sloe gin, which will sit and stew until it's ready to make an appearance at Christmas.
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Two days (and 20 cheeses) in New York! My top 5 favorite American Cheeses

Two days (and 20 cheeses) in New York! My top 5 favorite American Cheeses | The Authentic Food & Wine Experience | Scoop.it

Recently I was lucky enough to meet up with Kristin Kosmoski, Marketing Manager at The Cheese Course on a short visit through NYC. Of course, my number one item on the agenda was CHEESE TASTING! This was to be my first time trying American Cheeses and I had a big cheesy hit-list to work my way through. New York is an amazing city for foodies, there is just so much it’s overwhelming. From cheese shops to cheese restaurants, concept stores and tasting bars, you can find it all.


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Rescooped by Gourmet Origins from More Than Just A Supermarket
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Word Of Mouth: London Street Food

Word Of Mouth: London Street Food | The Authentic Food & Wine Experience | Scoop.it
The Big Smoke's top five mobile restaurants...

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Bananas could be future staple

Bananas could be future staple | The Authentic Food & Wine Experience | Scoop.it
Bananas could become a critical food source for millions as a result of global warming, say scientists who analysed world food security for the UN.

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Fromage under fire: Why French cheese faces extinction «

Fromage under fire: Why French cheese faces extinction « | The Authentic Food & Wine Experience | Scoop.it
When I first arrived in Paris over two years ago, if you had tried to convince me that French cheese was an endangered species on the culinary food chain, I would likely have choked in disbelief on my staple lunch order of Salade de chèvre chaud.

My first exposure to the concept of “Les fromages en voie de disparition” (endangered cheeses) was through a French documentary called “La guerre des fromage qui pue” (The war of stinky cheeses) — an eye-opening exposé on the French dairy industry revealing the how countless French cheeses annually become extinct due to increasing hygiene controls enforced on small-scale producers, globalisation by mega dairy cooperatives, and the general decline in demand by French consumers for premium, artisanal products. Curious to learn more, I arranged to meet with one of Paris’ most respected, accomplished and outspoken men in the cheese business: Philippe Alléosse. A master fromager and affineur, Alléosse’s task is to ripen cheeses in his vast network of Parisian caves. He is not only a master when it comes to cheese making, but also a passionate ambassador for the preservation of what could be a dying art – the cultivation of stinky, gooey and delectable fromage."


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Portuguese Cheeses: A Whole New Line-Up

Portuguese Cheeses: A Whole New Line-Up | The Authentic Food & Wine Experience | Scoop.it

I have been gradually working to build our selection of Portuguese cheeses here at our Cambridge location. In the past, we've had a few varieties at a time, but this is the first time we've had as arge a selection as this, and I’m very excited about them all. Here’s the lowdown on the line-up!


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Revival in truffle-hunting in England - Telegraph

Revival in truffle-hunting in England - Telegraph | The Authentic Food & Wine Experience | Scoop.it
Truffle-hunters are sniffing out the prized delicacies in woodlands across England.
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English truffles: where to find the warty delicacies

English truffles: where to find the warty delicacies | The Authentic Food & Wine Experience | Scoop.it

England's native truffles are growing in popularity - and price. And you can get some great ones on our marketplace, jsut look for Trufle Hunter!

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French Wine Output Seen at 40-Year Low as Grapes Damaged

French Wine Output Seen at 40-Year Low as Grapes Damaged | The Authentic Food & Wine Experience | Scoop.it
Wine production in France, the biggest producer, may slump 20 percent this year to the lowest in at least 40 years after unfavorable weather and disease damaged vines and grapes. Output in the Champagne region is predicted to show the biggest drop.
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Has Italian food lost its 'authenticity'?

Has Italian food lost its 'authenticity'? | The Authentic Food & Wine Experience | Scoop.it
Italian food has been reinvented around the world, Nigella Lawson the latest chef to cook up another interpretation. But at what cost?
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A matter of taste

A matter of taste | The Authentic Food & Wine Experience | Scoop.it
The UK's native oyster population has taken a battering - is it time to turn our backs on one of Britain's finest home grown foods?
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Chinese buys first Bordeaux classed growth

Chinese buys first Bordeaux classed growth | The Authentic Food & Wine Experience | Scoop.it

The long march to acquire not only wine assets, but good ones, continues from China.

 

A 13-hectare St-Emilion grand cru estate in St Laurent-des-Combes is understood to have been bought by a Chinese industrialist

 

Although the details of the deal have not been disclosed, a classified estate in the St-Emilion appellation would expect to sell for between €1 million and €2m per hectare. That's a lot of cash for those vines!

 

Bellefont-Belcier is the first classed growth Bordeaux property to pass into Chinese hands and joins approximately 40 other Bordeaux estates with Chinese owners. Many of them seem to be improving with a bit of new investment.


Via David Swaddle
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