Monday, April 30, 2012
Home | Boulangerie Solignac | Oven Ready Croissants and Danishes
It would be nice to have these sorts of things in NC.
Calif. Chefs Fight State’s Foie Gras Ban - NYTimes.com
This is all considerably "over the top" for me.
Really? To Lower Your Risk of Diabetes, Eat Breakfast - NYTimes.com
What an opportunity to promote breakfast in NC!
North of the Border, It’s Everyone’s Mexican Food - NYTimes.com
What a great opportunity to do this sort of story on NC.
The Braiser, a Site for Coverage of Celebrity Chefs - NYTimes.com
Is there a limit to chef fascination?
Sunday, April 29, 2012
Cooking With Fresh Asparagus - NYTimes.com
How much asparagus is grown in NC, are we good at it, and where to find NC asparagus?
At Family Meals, Children Encouraged to Take Part in the Conversation - NYTimes.com
So, how are we doing in NC in promoting robust meal conversations?
Obesity and Type 2 Diabetes Cases Take Toll on Children - NYTimes.com
As the First Lady has said so well, we can stop most of this, and because we can, we should. Now!
Friday, April 27, 2012
Pancakes That Are Not So Flat (Artistically) - NYTimes.com
Making pancakes better is certainly a good thing!
Thursday, April 26, 2012
Childhood Obesity Leads to Unnecessary Surgeries - NYTimes.com
Food-related excesses cause much pain.
Qdoba
I wonder why more non-chain eateries don't do this sort of thing to promote business and serve customers.
Mark Kurlansky’s ‘Birdseye - The Adventures of a Curious Man’ - NYTimes.com
There are so many stories to be written about our food and the people in it.
Time to Revisit Food Deserts - NYTimes.com
I think we need to concentrate a lot more on how people make food decisions and how those decisions can simply be made better.
Wednesday, April 25, 2012
A Move to Put French’s Mustard in Food as Well as on It - NYTimes.com
How does this fit in NC diets?
Raising Glasses to Celebrate the Toast - NYTimes.com
What are some of the best toasts to be offered at NC tables?
A Child Offers Plan on Portion Control for Dieters - NYTimes.com
My impression is that we are not doing very much in NC to control portion size.
A Child Offers Plan on Portion Control for Dieters - NYTimes.com
My impression is that we are not doing very much in NC to control portion size.
Empellón Cocina in the East Village - NYTimes.com
Has anyone pulled together a review of all of the Mexican restaurants in NC that would allow someone to make a Mexican restaurant tour of the state?
New Homes Beckon for City Chickens in Retirement - NYTimes.com
What do we do in NC with old chickens?
Global Food Price Rise on Costlier Oil - World Bank - NYTimes.com
We need to translate this into NC terms.
Tuesday, April 24, 2012
Take-Out or Delivery - Chapel Hill - Orange County Visitor's Bureau
I am not sure what this means - saw the sign for Starpoint Grill yesterday.
Custom meals
There seem to be a lot of these ready-meal offerings from a variety of places. I saw this in my gym.
Penne With Asparagus Carbonara — Recipe - NYTimes.com
This looks good, but I wish the Times would always include nutrition information.
Drilling Down: Making the Most of Cookiegate - NYTimes.com
It has always seemed to me that NC food-makers have a lot of chances to grab a headline or two more often than they do.
Monday, April 23, 2012
Friday, April 20, 2012
Tuesday, April 17, 2012
Monday, April 16, 2012
Sunday, April 15, 2012
Saturday, April 14, 2012
Friday, April 13, 2012
Thursday, April 12, 2012
Wednesday, April 11, 2012
Pecorino Toscano DOP | Italian Recipes | Italian recipes - Italian food culture - Academia Barilla
I bought some quite softe pecorino in Ventimiglia, with pepper in it. My French neighbor suggested that it needed to be dried, so I have it on the counter for a week and it has dried considerably and is better that way, I think. What is curious is the source of what appears to be oil that has settled on the plate beneath it - perhaps from having been bathed in olive oil in the process of being made? And not coming out of the cheese itself?
Tuesday, April 10, 2012
Community oven
France 3 Provence yesterday reported on the 12/13 news that Coaorze, I think, had refired a large oven in town and it is being shared by young and old alike, brinigng all sorts of benefits to everyone. Starting off with bread, they will move to socca next, if I understood the report correctly.
Monday, April 9, 2012
Sunday, April 8, 2012
Saturday, April 7, 2012
Accueil - Leader Price
I am a loyal cusotmer, and the one improvement suggestion I would make for the two stores I use in Nice is to come up with a "car wash" for their shopping carts. I wonder what other stores do in the US and France to clean them at the end of each day, for example. I would think the plastic ones that seem to be everywhere could be run through some sort of a washing device efficiently that would leave them a lot cleaner, perhaps with a human inspection at the end.