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Foodsite Picks thru Apr 25

HOT DOG ORG.  Visit Hot Dog City. Click around for stats, recipes, songs and hot dogbellpep trivia.

JAMES BEARD FOUNDATION is for awards, dining, membership, learning and a social outlet. Take a look.

EXPLORATORIUM  The Accidental Scientist, the Science of Cooking. Webcasts, books, weekly questions. Search all food categories.

Menu Sampling  WEST VALLEY RESTAURANT, SOUTH PERTH, AUSTRALIA

  • Steamed Carnarvon King Prawns with Avocado
  • Fried, Spicy Squid with Lemon
  • Seared Scallops with Lemon Risotto
  • Mt. Barker Free Range Chicken
  • Twice Cooked Muscovy Duck with Italian Mushrooms
  • Crispy Skin Cone Bay Barramundi
  • Tandori Spiced Filet of Huon Tasmanian Salmon

 

YOUTUBE, PEKING DUCK  Making Beijing Roast Duck is easier than you think. See how on video and made it easier!

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Chocolate as Interesting Spice

Don’t pitch your next empty spice bottle. Instead, fill it with unsweetened, chocolate cocoa chocsouppowder. There’s a world of experimentation out there for this big, yet mellow, tangy, musky, dense flavor of chocolate in more of our dinnertime dishes.

Chocolate had its beginnings with the Aztecs in Mexico around 1544.  Later, a group of Mayans from Guatemala took gifts of chocolate to Spain. In their moles, Mexicans ritually combined bitter chocolate with chiles, onions, garlic, tomato, sesame seeds, almonds, corn tortillas, raisins, clove, cinnamon, coriander, olive oil  and chicken broth.

The New World, however preferred its chocolate in the sweet dessert zone, in candies, cakes, cookies and brownies. Their recipes generally contained melted chocolate or dry cocoa powder with butter, sugar, eggs, flour, a liquid, baking soda  and vanilla, rather than spices.

Chocolate is rich in antioxidants, especially the darker chocolates. White chocolate, which is mostly fat and sugar, is considered least nutritious.   Continue reading

Foodsite Picks thru Apr 18

ALUMENTUM MAGAZINE  “The Literature of Food.” New delectables for your tasting  peaspleasure.  Exciting!

ASIAN NATION ORGANIZATION  The Asian culture brings us much in the way of food and combinations of food. Get more insight.

ASTOR CENTER, NEW YORK CITY  Get the latest in wine and food experiences in New York City. A lot going on.

Menu Sampling  THE SHAKESPEARE, NYC

  • Pint of Prawns with Lemon Mayonnaise
  • Dressed Jonah Crab
  • Brussel Sprouts, Watercress and Kale Salad
  • Bubble & Squeak
  • Cauliflower with Stilton and Hazelnuts
  • Clams, Bacon and Beer Spaghetti
  • Crisp Cider-Glazed Pork Belly
  • British Charter Pie
  • Banoffee Trifle
  • Cambridge Burnt Cream Continue reading

Peanut Soup or Groundnut Stew. Delicious!

For years, we have associated the peanut with kid food, pigeon food, circus food and peanutsoupelephant food. However, we did learn to allow peanut butter to find more sophisticated places in our at-home kitchens.

Now, more than ever, we are being reminded of how good for us peanuts are. More than anything, they are affordable protein! Protein is vital to all of mankind and too frequently it is priced very high, even in regions where people are very poor. In short, throughout early South America then Africa, these countries’ poor added anything they could grow to their groundnut stew, frequently serving it thick, as a sauce, over some starch. They readily learned the nutritious peanut blends nicely with a great number of foods and most amazingly, the TOMATO.

We know traders allowed the peanut to migrate from South America to Africa. Then, slaves as exported to North America brought precious peanuts along to grow in their new land. It didn’t take long before history records George Washington and Thomas Jefferson at Monticello proudly serving their version of Peanut Soup. To this day, fine restaurants in D.C. feature their own, special Peanut Soup.

The the peanut is also popular in Asian cooking. Portuguese traders brought groundnuts to the region in the 1600s, thus the popularity of many Satay dishes. Continue reading

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