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Everything Goes

post from The Bowdoin Gourmet on 29 March 2007 07:46:46 PM. © The Bowdoin Gourmet

I couldn’t decide what to put in my salad, so I just included everything that looked tasty:The Thorne dining hall has a particularly bountiful salad bar. Some of my favorites from among the offerings are the green peas and the ‘3 bean salad’ of marinated chickpeas, kidney beans, and string beans. These items [...]

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A Word from the King

post from Pie Day Friday on 29 March 2007 06:27:00 PM. © Pie Day Friday

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http://piedayfriday.blogspot.com/2007/03/word-from-king.html

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Sub-Zero 48 Pro Eco Friendly Fridge

post from Cooking Gadgets on 29 March 2007 01:54:21 PM. © Cooking Gadgets

The Sub-Zero PRO 48 fridge/freezer is a massive piece of kitchen beauty. The features will blow you away, but so will its eco-friendliness. You might think this is just any old sub-zero fridge, but it’s not. Aside from its grandeur, it also has aspirations for something much more grand. It is eco-friendly. This baby has [...]

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http://feeds.b5media.com/~r/b5media/CookingGadgets/~3/105200820/

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Vin au Verre Wine Preservation Cabinet &
Dispenser

post from Cooking Gadgets on 29 March 2007 01:42:49 PM. © Cooking Gadgets

The Vin au Verre cabinet is another option for wine presevation. You might at first glance think it simply a wine cabinet… but notice the dispensers. This is not your ordinary wine cabinet.Vin au Verre holds 8 bottles of open wine, and 8 closed, preserving them at perfect temperatures for up to 3 weeks.electronic temperature [...]

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http://feeds.b5media.com/~r/b5media/CookingGadgets/~3/105198498/

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Shinzi Katoh Cafe Mug

post from Cooking Gadgets on 29 March 2007 01:38:25 PM. © Cooking Gadgets

Shinzi Katoh’s Cafe Mugs (Japanese) are wonderfully playful and eclectic. The lid becomes a saucer or a place for your tea bag to be set down after use. Very muli-functional. Via stylehive ; Tags: shinzi katoh, mug, mug art, art, art kitchen

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Video: How to Taste Wine

post from So Good: Food & Wine with Heather Johnston on 29 March 2007 12:52:19 PM. © So Good: Food & Wine with Heather Johnston

video details and more

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http://www.sogood.tv/heather_johnston/2007/03/wine_tasting_ba.html

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More on How to Taste Wine

post from So Good: Food & Wine with Heather Johnston on 29 March 2007 12:51:35 PM. © So Good: Food & Wine with Heather Johnston

Everyone knows how to drink wine, but most of us don't really know much about tasting. Tasting, with all the rather pretentious motions, simply helps us to remember a wine so that we can categorize it, pair it, and buy...

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http://www.sogood.tv/heather_johnston/2007/03/how_to_taste_wi.html

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Many health problems are linked to what you drink

Many health problems, like diabetes and cancer, are linked to what you drink. Not surprisingly, water is best drink bet. But Americans have increased their consumption of sweetened drinks like soda and juices a lot in the past thirty years. "About 21 percent of calories consumed by Americans over the age of 2 come from beverages, predominantly soft drinks and fruit drinks with added sugars." And even diet sodas don't get you off the hook, because of the lack of long-term safety data for artificial sweeteners. Wine, coffee, and milk are all recommended over sweet drinks.

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http://www.megnut.com/2007/03/many-health-problems-are-linked-to-what-you-drink

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Is that a working chef Check out the hands.

Susan Goin and Mark Bittman.bmp I have been catching up on TiVOed cooking shows including Mark Bittman Takes on America's Chefs. This is on one of the PBS stations here in the Silicon Valley and it is in high def, more or less. The HD is a key point.

So the premise is that Mark visits with a famous chef, observes them make one of their signature dishes and then comes up with a Minimalist version. Kind of fun and I have picked up one or two ideas, so worth checking out.

I don't know about you, but I always wonder about how much time these celebrity chefs actually spend in their kitchens anymore. Well, watching the episode with Susan Goin I got the "ah ha!" moment -- look at the hands on high def. In a stand-and-stir show, there is usually a lot of closeups of the chef's hands. In the episode with Goin there was ample opportunity to observe the fresh cuts, burn blisters. shedded fingernails and bruises. Yep, at the time of this episode, Goin was definitely a working chef.

Food Notebook post by Carter Lusher. Photos by Carter using a HP R967 Photosmart camera.

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Surf and Turf

Hey, I’m back from spring break and looking forward to blogging about some more delicious Bowdoin food over the next few weeks. Tonight’s combination of grilled steak and broiled haddock is a great meal to start with - it was one of the more spectacular dinners I’ve had at Bowdoin:Today is Wednesday, which is [...]

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http://www.bowdoingourmet.com/?p=232

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