Good Food, Crappy Service: A Growing Trend

post from iamnotachef.com on 03 May 2012 07:21:18 PM. © iamnotachef.com

I don’t know whether it is some sort of über-hip response to conventional expectations, or maybe it’s the prevalence of young chefs who know how to cook but don’t have the experience to crack the whip with the help, but too many restaurants with solid, interesting kitchens and bars have lousy service. Oh, the waiters [...]

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The Horchata Chronicles: 3rd Ave Taco Truck

post from Shelbs & Cheese on 03 May 2012 05:20:52 PM. © Shelbs & Cheese

I'm not sure exactly when my love for horchata began, but I'd surmise that it was right around the time I first heard of it. "Horchata" wasn't really a word that was thrown around my household as a kid, and I fear that it was well into my 20s before I had a taste. That's a lot of wasted horchata time, if you ask me. Time to make up for it. But how, how can I ever begin to make up for all those lost tastes and the unknown enjoyment? With a horchata series of posts, of course. I'm hoping to use this series as a way to motivate me to taste every horchata that crosses my path - sweet or spicy, virgin or spiked. Especially spiked. Recommendations welcome and encouraged!

I passed by the taco truck on 3rd ave and 14th street (I believe it may be called Patty's, but do not quote me) every day for a solid two weeks before I finally stopped and treated myself to some horchata. Not sure why I chose that particular day, since it was borderline freezing out and holding the icy cup caused my hands to do that thing they do when all my blood decides to travel elsewhere in my body. Also, not sure it was worth it.

This horchata was a far cry from the horchata I love at Tacombi. Though there was a good deal of ice, the $3 serving was more than ample, particularly once I tasted it and was attacked by its saccharinity. It was very one-note - any semblance of spice was lambasted by aggressive sweetness; it tasted tasted more of pure white sugar than anything else. The drink was also quite thin; the faintly creamy milkiness I was searching for was nowhere to be found, while the cinnamon notes were barely discernible. They can't all be winners, I suppose.

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Tofu, Kimchi and Bacon Taco Recipe

post from Viet World Kitchen on 03 May 2012 04:43:18 PM. © Viet World Kitchen

Most of the tofu and kimchi tacos on the food scene are vegetarian but I wanted to turn a classic Korean dish --dubu kimchi (warm tofu with a stir-fry of kimchi and pork belly) -- into a taco filling. The triad of ingredients is wonderful so why not see what it?s like in a corn tortilla? I started thinking about the taco filling idea as I was developing the dubu kimchi recipe for the tofu cookbook. I could have squeezed the tofu taco concept into the book as a recipe ?Variation,? but there was an inherent brilliance in the original dish (see page 145 in Asian Tofu). I didn?t want to distract from it by cluttering the page with recipe TMI (too much information). So...

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nd-bacon-taco-recipe.html

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Starbucks' Executive Joins Concordia Coffee
Systems

post from Brotherhood of the Bean on 03 May 2012 01:01:17 PM. © Brotherhood of the Bean

BELLEVUE, Wash., May 3, 2012 /PRNewswire/ — Concordia Coffee Systems, the world's leading manufacturer of self-serve commercial espresso systems, announced the hire of Rich DePencier into a new role as …

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Grossed Out By Meat Blame This Stinky Pig Steroid
(And Your Genes)

post from Blisstree » EAT on 03 May 2012 12:55:24 PM. © Blisstree » EAT

Some people are white-knuckle vegetarians who fantasize about tender slices of warm, savory ham or crackling strips of bacon but, for whatever reason, resist the urge and stick with a meat-free diet. Others, though, are genuinely squicked out by the smell, the texture, and the appearance of animal products, making the choice an easy one. But it may not be due to a deep love for all animals, large and small; according to a new study by researchers at Duke University Medical Center, it may actually be that some people are grossed out by meat because of a genetic predisposition that makes them sensitive to steroids found in animal flesh. Are you one of them? More »

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More Evidence Omega-3s Can Keep You From Going
Senile

post from Blisstree » EAT on 03 May 2012 12:31:04 PM. © Blisstree » EAT

A new study from Columbia University Medical Center certainly isn't the first to link omega-3 fatty acids with brain health, but it is the first human study to link them with lower blood levels of beta amyloid, the protein used to mark Alzheimer's risk. The more omega-3s someone consumed, the lower their blood level of beta amyloid, the researchers found. That means a diet high in omega-3s could help stave off dementia and Alzheimer's disease. More »

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The Vegetarian Kitchen: if you need a great
introduction to meatless food

post from CASA Veneracion on 03 May 2012 12:23:19 PM. © CASA Veneracion

My first encounter with vegetable protein was a disaster. I was in high school, my mother was flirting with vegetarianism, she bought bags of TVP (textured vegetable protein) and added the cubes to...

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Morning Links: Cooking For One, Where Leftovers
Are King

? Egg McMuffin, you've met your match: 5 Ayurvedic morning rituals to start your day right. (MindBodyGreen)? When cooking for one, you can't overlook the art of using leftovers. (FitSugar)? For all moms talk about babies inspiring them to eat better, stats say we don't. (Everyday Health)? Don't go to this state if you want to drink mimosas on Sunday. (HuffPost Healthy Living)? Tequila cookies: You're gonna get wasted and eat crap for Cinco de Mayo anyway, so why not... More »

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Why Fat-Free Isnt All Its Cracked Up to Be

One of the biggest nutrition myths is that if a food is fat-free, it doesn't make you fat...or even better, it makes you slim. That idea makes for enticing packaging and alluring ad campaigns, but we now know it's not the golden ticket to weight loss. Here are a few reasons you shouldn't be lured in by the promise of 'fat-free'?and focus on getting good fats in your diet instead: More »

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Jedlé lyice.

?eby koniec plastovým ly?iciam? Plasty sú postranným produktom pri výrobe ropy a hovorí sa, ?e majú karcinogénny charakter. Úplne ich vylú?i?,to asi nebude také jednoduché, ale je tu jedna alternatíva!Jedlé ly?ice. Sú 100% prírodné a vyrábané z kukurice. Ich kompletné zlo?enie:kukuri?ná múkap?eni?ná múkaprá?ok do pe?ivacukor vajciaso?odstredené mliekobylinkyTo znamená, ?e sú