Tuesday Reads
October 19, 2010Becks and Gordie have fingers in same pie:
What do David Beckham and Gordon Ramsay have in common – apart from enjoying international celebrity status? According to news website the firstpost.co.uk the famous footballer and the slightly less famous chef are working on plans to open a traditional eel pie and mash shop – and possibly even a chain – in the UK. (Times Live)
Think pink this October:
Istrian Truffles:
Most people have heard for the white Alba truffle, but did you know that the same tuber is found in Istria, Croatia. The culinary chefs agree upon one thing only: the truffle should be placed at the very top of the gastronomic delicacies list. The truffle is a mysterious and unique tuber, completely concealed underground. It does not dispose of a plant suspended above the ground and therefore, no human being is able to spot it, except for a well-trained dog tracing it by smell. As it cannot be artificially grown, unlike the black truffle, it is even more demanded. (World’s 50 Best)
American wins first-ever WOSA Sommelier World Cup held in SA:
The inaugural winner of the Wines Of South Africa Sommelier World Cup is Christopher Bates from the US, who came away with the top overall score after a rigorous series of theoretical and practical examinations in the knowledge of South African wine. He was up against 11 other professional specialists in wine service, all chosen as their national representatives in the challenge conceived and arranged by the industry organisation, Wines of South Africa. (South African Wine)
Five Explanations For the French Paradox:
If you’ve never heard the term “French paradox”, it’s used to refer to the concept that French people, who are as a rule slim and svelte, seem to eat whatever they want: tons of white bread, cheese, butter, bacon, and far too much dessert for their own good. Everything from flavonoids in red wine to climate has been used to explain it. (OC Weekly)
Iron Chef Jose Garces Eats Pretty Much Nonstop to Ensure Everything on His Menu Is Perfect:
Pearls of Wisdom: Jun Tanaka:
The Saturday Kitchen stalwart and head chef at Pearl Restaurant in London is near to finishing a month-long Street Kitchen tour with Mark Jankel, as part of the London Restaurant Festival. The first thing I wanted to be was a film critic. I thought, what better way to pass your day than watching films and writing about them. My mother and father always supported my crazy ideas and they never put me off. But in the end I thought it was too much hassle so I gave it up. (Big Hospitality)
Higher duties on alcohol ‘won’t curb abuse’:
THE government’s plans to raise excise duties on alcoholic beverages would have little effect on curbing alcohol abuse, South African Breweries (SAB) said on Friday. Discussions between the Treasury and the drinks industry started last month over increases to the benchmark level for excise duties levied on beer, wine and spirits. (Business Day)
Will that be the large one Sir?
There have been some scary statistics published about the amount of food that the average household throws in the bin every week with some sources putting it as high as 25% of what we buy. That’s a helluva lot of overproduced food, overtransported food, overpriced food, overdisposed of food, over the hill food but what about the experts? How are they performing? (Kitsch’n'Zinc)
The truth about men, women and food:
Are men hard-wired to eat meat? Do women have an innate need for cupcakes? Yorkie bars, Nestlé has always told us, are “not for girls”. They are to be growled from their wrappers and chewed in mouth-sized chunks by manly men, men with stubble, men with muscles that bulge like bellies. Flakes, however, are for ladies. Sexy ones, in lipstick and baths, who crumble off a feminine bite, before letting their eyes fall closed in pleasure. (Guardian)
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