Culinarians
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Culinarians
"To be a gREAT chef, a gREAT culinarian is to be an artist, and a scientist.” A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skilfully preparing meals that are as pleasing to the palate as to the eye.
Curated by Chris Smith
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Alkaline Water: The Pros and Cons of Drinking It

Alkaline Water: The Pros and Cons of Drinking It | Culinarians | Scoop.it
Alkaline. We hear this word a lot when it comes to healthy eating, and we told you that Kate Hudson is one of many celebs who swear by an alkaline diet. An alkaline diet (which, among other things, includes plenty of greens and limited acidic foods) can help keep your waist in check and your body less prone to disease by maintaining an alkaline (higher pH level) in your blood. So it's not entirely surprising that alkaline water is currently the hottest thing to hit supermarket shelves in a long

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H2O Alkalizer's curator insight, July 27, 2015 1:22 PM

The key is to drink alkaline water only between meals. Drinking it with meals will slow down digestion.

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App of the Week: Kitchenbowl makes it easy to share your recipes - GeekWire

App of the Week: Kitchenbowl makes it easy to share your recipes - GeekWire | Culinarians | Scoop.it
Everyone has their favorite family recipes, but sharing them with other people can be a pain. After all, It can be hard to share a recipe with the world th
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The Myth of Comfort Food - New York Times (blog)

The Myth of Comfort Food - New York Times (blog) | Culinarians | Scoop.it
The emotional healing powers of comfort food may be overrated.
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How to Start a Restaurant

How to Start a Restaurant | Culinarians | Scoop.it
Whether you want to serve fast food, steak, pizza or coffee, start your restaurant journey to launching your own food establishment service.
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Trend Spotting: 7 Top Food Trends

Trend Spotting: 7 Top Food Trends | Culinarians | Scoop.it
This year, the expo portion of the event drew more than 350 food and nutrition related exhibitors. It's here that new products and innovations are launched and food trends come to life....
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Seven Appalling Reasons Why People Should Go Organic Farming

Seven Appalling Reasons Why People Should Go Organic Farming | Culinarians | Scoop.it

It is a known fact that one of the main benefits of consuming products from organic farming is that it prevents the consumption of toxic pesticide residues that stick on fruit and vegetable skins, which is commonly happening on products produced by conventional farming. However, there are plenty of the deeper reasons why organic farming should be practiced by farmers, especially feeding the world. In recent years, it has been proven that farmers who shifted from chemical to organic agriculture systems enjoy the higher yield of their crops. For individuals who still don’t see the advantage of going organic, here’s the list that could help them become inspired to consume organic foods.

 

Chemically-treated food crops contain shampoo chemicals. A certain study revealed that the hormone-disrupting phthalates, a fragrant chemical often utilized in soaps and shampoos, are one of the main components of synthetic fertilizers that are applied to farm fields in conventional farming. Fortunately, this practice is banned in organic farming. Organic food crops thrive in untreated farm fields treated with high-quality compost, with the characteristics of crumbling, dark and earthy.Pesticide-treated food crops can make people fat. One of the common health problems faced by people today is overweight and obesity and chemically-treated food crops are one great contributing factor in these conditions. Most of the chemicals utilized in growing non-organic food are hormone disruptors, which tampers the natural weight loss chemistry of the body. Moreover, it can contribute to other health diseases, like cancer and diabetes.Factory-farmed meat makes people age fast. Factory farming is one of the increasing industries today. It is the process of raising clustered animal species in small, cramped spaces. However, this technique has been questioned by many due to its unsanitary techniques, such as chlorine baths after slaughter and injection of water and phosphate solution. These practices can increase the risk of developing chronic kidney disease and premature aging. Thus, it is better to purchase organic meat produced by a local farmer.Organic farms can improve rural economy. Although the reliance on fertilizers and machinery enables farms to grow in size while lessening the workload, it still isn’t the winning formula for farmers. Several studies revealed that organic farming can be thrice as profitable as the chemical agriculture systems. Moreover, it also provides more jobs per hectare than nonorganic farms.


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Business advice — and kosher food — are on the menu at first biz conference ... - New York Daily News

Business advice — and kosher food — are on the menu at first biz conference ... - New York Daily News | Culinarians | Scoop.it
New York Daily News
Business advice — and kosher food — are on the menu at first biz conference ...
New York Daily News
BY PHYLLIS FURMAN. CEO roundtables. Social media marketing sessions. Afternoon prayers?
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How To Cook Salmon | Japanese Salted Salmon (Shiojake

How To Cook Salmon | Japanese Salted Salmon (Shiojake | Culinarians | Scoop.it
Homemade Japanese salted salmon (塩鮭) with crispy salmon skin, garnish with lemon. Typically served as a Japanese breakfast dish.

Via silk
Chris Smith's insight:

One of my Favorite thing in the world to eat is salmon and this is a great recipes for dinner tonight..

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Top 5 Shawerma spots in Amman

Top 5 Shawerma spots in Amman | Culinarians | Scoop.it
We asked our fans and followers on Twitter & Facebook what their favorite Shawerma spot is in Amman and here are the results:
 

1.
Chris Smith's insight:

If you didn't know I loooove Shawerma and I'm always looking to find the best that I can put in my belly, but I'm always trying to figure out how to make the perfect shawerma at home. So I'm always testing out recipe after recipe but to no success..so as the Culinarian I continue on my shawerma quest..enjoy the scoop..

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Ice Vodka « Architecture & Food

Ice Vodka « Architecture & Food | Culinarians | Scoop.it
▬ Ice Vodka http://t.co/ulE3E69X3m ▬ Ледяная водка #architecture #festival #Yaroslavl #competition #Vodka #food ▬ via @cihru
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SoWa Open Market

SoWa Open Market | Culinarians | Scoop.it
RT @BostonTweet: SoWa Sundays are back starting today at 10am. 30 food trucks. 130 indie designers. 70 farm & food vendors. http://t.co/lg8ywVMo3u
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Awarded Wines Of Le Marche: Cimaio 2008 CasalFarneto

Awarded Wines Of Le Marche: Cimaio 2008 CasalFarneto | Culinarians | Scoop.it

This wine was prized with "5 grappoli" by the guide Duemilavini 2012 

Colour: Yellow with golden hues.

Aroma: A sweet note of vanilla followed by persistent hints of ripe quince, honey, ripe loquats, yellow plums, almonds and spicy nuances. It is very persistent. Taste: Its robust, enveloping structure is expressed in the mouth, mellow and warm with fruity notes of scent, mineral and sapid and very persistent.

Sapore: In bocca evidenzia la sua grande e avvolgente struttura, morbido, caldo, si riscontrano le note fruttate dell'olfatto; minerale, sapido. Molto persistente.

Serving suggestions: Excellent with all cheeses, whether fresh or aged, mild or mature, 'di fossa', with herbs, or gorgonzola. It is also ideal with very tasty, distinctive dishes, first courses with cheese and hearty fish dishes, such as stockfish and fish soup, and foie gras. Excellent and very pleasurable as a drink at the end of the evening, or simply for meditating and relaxing.

Serving temperature: 14°C.

Alcol: 14,0/14,5% Vol.

 

http://www.casalfarneto.it/ ;


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Street Food in Paris

Street Food in Paris | Culinarians | Scoop.it
If you think Parisians eat expensive shit like snails, frog legs, duck liver and ox tongue on the daily, OTP is about to whip you up a healthy serving of Frenchie food truth.

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In Detroit, Revitalizing Taste by Taste

In Detroit, Revitalizing Taste by Taste | Culinarians | Scoop.it
Considered a food desert not so long ago, Detroit is now a culinary oasis. Here’s a look at four of the city’s new restaurants.
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GeekWire Radio: High-tech cooking and practical advice from ChefSteps - GeekWire

GeekWire Radio: High-tech cooking and practical advice from ChefSteps - GeekWire | Culinarians | Scoop.it
Centrifuges, liquid nitrogen, and a vertical rotisserie created from a wall of 30 burning steel drums. Chris Young, far left, and Grant Crilly, far right,
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Feast Q&A: Todd McPherson grows food awareness in Sacramento - Sacramento Bee

Feast Q&A: Todd McPherson grows food awareness in Sacramento - Sacramento Bee | Culinarians | Scoop.it
The Sacramento Chinese Community Service Center program manager believes there’s an oppportunity in Farm-to-fork for poorer neighborhoods.
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Deciding to Start a Bar | Starting a Bar Business

Deciding to start a bar - Important considerations in starting a bar business. Key information. Use this how to guide to navigate the crucial issues in starting your bar business properly.
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Bake the Book: Salted Caramel Risotto | Serious Eats: Sweets

Bake the Book: Salted Caramel Risotto | Serious Eats: Sweets | Culinarians | Scoop.it
[Photograph: Stacy Newgent] A sweeter version of its more savory incarnation, salted caramel risotto from Bakeless Sweets straddles the line between toasted and burnt with a dark caramel sauce swaddling toothsome grains of rice.
Chris Smith's insight:

Hello everyone, this one of my favorite foods in the world.. Risotto!! and this is a awesome sweet twist on a savory food, I can't wait too try this recipe out  ..I hope you do the same...

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Great Technological Moments in Food History

Great Technological Moments in Food History | Culinarians | Scoop.it

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foodofhistory's curator insight, February 7, 2015 12:19 PM

A fascinating timeline of food -- and the tools / technology that has changed the way we  make and consume it

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No Ordinary Donut Shop

Sublime Donuts in Atlanta shares tips on satisfying customers with unique flavors.
Chris Smith's insight:

One of the best doughnut I've ever had was here at Sublime Doughnuts. So if you're ever in Atlanta,Ga. Stop by and have the strawberries & cream its tender and fluffy...mmm ....it's awesome!

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How To Pick The Perfect Cut Of Beef

How To Pick The Perfect Cut Of Beef | Culinarians | Scoop.it
Horse meat is consumed around the world, people are eating more guinea pigs than ever before, and the pork industry is trying to re-market itself — ...

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7 Foods That Boost Your Brainpower

7 Foods That Boost Your Brainpower | Culinarians | Scoop.it
Making big decisions for your company? Add these foods to your regular diet to keep your mind sharp.

Via TechinBiz
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I'm always looking for foods of any kind to boost my little mind, enjoy the Scoop...

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An Interview With Fedele Bauccio: Raising the Bar in the Food Industry - DailyFinance

An Interview With Fedele Bauccio: Raising the Bar in the Food Industry DailyFinance His company has built its reputation on locally sourced, seasonal, healthy foods and is actively involved in sustainability issues affecting every aspect of the...
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101 Frightening Ice Cream Flavors From Around The World | Who Sucks

101 Frightening Ice Cream Flavors From Around The World | Who Sucks | Culinarians | Scoop.it

Ice cream is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as (RT @b: Japanese ice cream flavours, seriously: natural Viagra, squid gut, pit viper, charcoal,...


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The Secret to Pairing Wine and Food: Texture - Wine Spectator

The Secret to Pairing Wine and Food: Texture - Wine Spectator | Culinarians | Scoop.it

MA study finds that the best wine for your dinner depends on how it coats the palate. Many wine lovers put a lot of effort into finding that perfect match—the wine-and-food pairing that makes the sum greater than the parts. Sauternes and foie gras, anyone? But a new study suggests texture matters more than flavor combinations when it comes to pairing.

Naturally, it was a French scientist who discovered why red wine goes so well with steak. When an international team of taste researchers began comparing notes about food-and-beverage pairings common to their native cuisines, flavor scientist Catherine Peyrot des Gachons, who works at the Monell Chemical Senses Center in Philadelphia, noticed that something other than flavor drove many of the combinations. Whether it was red wine with meat or sushi with tea, many of the traditional meals mixed something oily with something astringent. As she soon learned, the texture that results from the interplay of fats and astringents, not just flavors of the foods themselves, makes the combinations so pleasurable.

Peyrot des Gachons' research, detailed in a new paper published in the journal Current Biology, explains how popular combinations of food and drink produce a desired feeling of optimal oral lubrication. Fatty foods overlubricate the mouth, while astringent food and drink dries it out. When used in combination, though, animal fats and astringent chemicals, like the tannins or acids in wine, react with each other chemically to produce a sensation that's just right. Not only does this explain why certain foods pair well with certain wines, but it may also explain why a wine might seem different when tasted without food than it does during a meal.

“Our mouth is Goldilocks—it doesn’t want to be too dry or too lubricated,” said Paul Breslin, a professor at the Rutgers University Department of Nutritional Sciences, and a co-author of the paper. “If your mouth is feeling dry, you want something creamy to restore lubrication. And if your mouth feels greasy, you want something to clean it out.”

Normally, proteins in saliva lubricate our mouths, preventing wear on the teeth and gums. Chemicals like the tannins in red wine or the acids in white wine pull those proteins out of saliva, reducing their effectiveness as a lubricant and causing dry mouth. Fatty foods counteract this effect by providing more lubricant. By mixing and matching food and drink, diners can use these chemicals to balance each other out. [...]
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