roughage and cereal…

You know, fiber. Everybody needs it and few are getting enough of it according to nutritionists around the world. In this New York Times article, Marian Burros reports on the exciting addition of whole grains to General Mills’s breakfast cereals. Wow. Should I be impressed? Whole wheat, and more importantly, fiber, is apparently in short […]

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roughage and cereal…

You know, fiber. Everybody needs it and few are getting enough of it according to nutritionists around the world. In this New York Times article, Marian Burros reports on the exciting addition of whole grains to General Mills’s breakfast cereals. Wow. Should I be impressed? Whole wheat, and more importantly, fiber, is apparently in short […]

Continue

more “universal foods”…

Continuing with the food discussion that Heidi Bond started on her blog, Letters of Marque, about “universal” foods, I have thought of three more items to add to the list: 1). ginger 2). rice 3). chile peppers (for those who like heat) – of course moderation (or not) is key…

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more “universal foods”…

Continuing with the food discussion that Heidi Bond started on her blog, Letters of Marque, about “universal” foods, I have thought of three more items to add to the list: 1). ginger 2). rice 3). chile peppers (for those who like heat) – of course moderation (or not) is key…

Continue

take the great challenge…

My friend over at the Letters of Marque has just sparked an entertaining food discussion… She writes: “The Ulterior Epicure has a lovely post up about food and food experimentation. This fits with what I’ve been thinking recently. There are some perfect foods. Oh, not perfect as in “every instance is perfect” and not perfect […]

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take the great challenge…

My friend over at the Letters of Marque has just sparked an entertaining food discussion… She writes: “The Ulterior Epicure has a lovely post up about food and food experimentation. This fits with what I’ve been thinking recently. There are some perfect foods. Oh, not perfect as in “every instance is perfect” and not perfect […]

Continue

epoisses…

Oh, i could sing it’s praises. Yesterday, I went to a local specialty food vendor and was delighted to see some genuine Pouligny and Epoisses cheeses in the case. Both were fine specimens and a point (of age). Since Epoisses is supposed to be a fresh milk cheese (ie. made from non-pasteurized milk) that is […]

Continue

epoisses…

Oh, i could sing it’s praises. Yesterday, I went to a local specialty food vendor and was delighted to see some genuine Pouligny and Epoisses cheeses in the case. Both were fine specimens and a point (of age). Since Epoisses is supposed to be a fresh milk cheese (ie. made from non-pasteurized milk) that is […]

Continue

do play with your food… part ii

… Continuing my previous dialogue about playing with one’s food… For me, I think it all boils down to one essential thing: there’s a lot to be said for natural texture. I don’t know about you – but there’s a reason why stale starches are often likened to cardboard, why bad apples are called “mealy” […]

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do play with your food… part ii

… Continuing my previous dialogue about playing with one’s food… For me, I think it all boils down to one essential thing: there’s a lot to be said for natural texture. I don’t know about you – but there’s a reason why stale starches are often likened to cardboard, why bad apples are called “mealy” […]

Continue

do play with your food…

Okay… so I’m a fan of playing with your food – at least have fun with it. Eating, in my opinion, is not supposed to be a regimented exercise. It’s supposed to fulfill something more than just hunger… it should be an adventure. But, I’m not sure how I feel about the sensationalist “high tech” […]

Continue

do play with your food…

Okay… so I’m a fan of playing with your food – at least have fun with it. Eating, in my opinion, is not supposed to be a regimented exercise. It’s supposed to fulfill something more than just hunger… it should be an adventure. But, I’m not sure how I feel about the sensationalist “high tech” […]

Continue

the shooting star heard around the foodie world…

Whoever coined the phrase, “the pen is mightier than the sword,” must have been a food critic, or a chef. Although the papers have not yet gone to press, the almighty Frank Bruni, Food Critic for the New York Times has just shook the food world’s skies with his latest review: “In Air So Rarefied, […]

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the shooting star heard around the foodie world…

Whoever coined the phrase, “the pen is mightier than the sword,” must have been a food critic, or a chef. Although the papers have not yet gone to press, the almighty Frank Bruni, Food Critic for the New York Times has just shook the food world’s skies with his latest review: “In Air So Rarefied, […]

Continue