School Lunch in Australia

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Kids Eat Outside We don’t have set lunches or cafeteria’s over here. We have canteens, which mean that kids buy what they want off the menus each day. Canteens aren’t cheap either, at my high school, a meat pie was AUD$3.80 and hot food (like pasta, stir-fry and rice, casseroles, etc.) were AUD$6 for a small container. I used to take

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Dinner Tonight: Greek Pasta with Sausage and Cheese

From Recipes [ Photograph: Blake Royer ] Most of the time, Greek food is off my radar. Not by any conscious choice—I’m always on the lookout for new dishes and new ideas—but it became especially clear while flipping through the recent Greece issue of Saveur . As usual, their selected recipes were authentic, varied, and uniformly delicious-sounding. Though some were more involved than others, I was drawn in particular to this simple pasta and sausage dish and its intriguing use of blue cheese as the basis for the sauce. Pasta and sausage is nothing new—like bacon, the intense flavor of sausage has the ability to season a whole bowl of noodles. But draped in a luxurious sauce of blue cheese, Parmesan, and oregano, it was a revelation: The sour, funky flavor was a perfect foil for the richness of the sausage. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he’s now living in Chicago. Ingredients serves 4 2 tablespoons extra-virgin olive oil 6 ounces semi-cured Greek pork sausages, or sweet…

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VG & Suave Slav Hit The Big Apple: Part 3

Miss Part 1 ? Please click here . Miss Part 2 ? Please click here . **Tuesday, August 24th – Morning & Afternoon** Since the weather was actually cooperating on Tuesday morning ( no storms! score! ), Suave Slav and I headed out for a bit of sightseeing and shopping . And when I say sightseeing, I mean a trip down memory lane … This church/New York University-fusion building is located just a few steps from my old dorm. I always love visiting the area and reminiscing , and I appreciate Suave Slav accompanying me for the memory-lane trip as I shouted, ” Oh yeah! I remember this place! And look over there! I used to go there all the time! ” And then a Suave Slav mini photoshoot occurred in front of the church/NYU building We also checked out this art gallery – very cool layout! We then made our way over to Canal Street to shop… little did we know that shops did not open until 11:00am , so we had to stroll around a bit before anything was open. My favorite photo from this excursion is this one… If anyone can pull off that scarf, Suave Slav can . Time flies! …

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Kitchen

It´s out! Another big whopping fat book from Nigella Lawson. Mind you, though it looks as fat as How to Eat it ain´t, because there´s a full spread picture for every recipe, plus the inevitable shots of Nigella looking buxom and ever so slightly  demented. But that´s ok. I don´t mind. I love Nigella, she´s my favourite writer, and I know I´m going to have the best time reading again about risotto and bread pudding and soup. There´s probably not much new in there, but that´s just as it should be; it´s wonderful home food, what she does best.

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Culinary Ambassadors: Condiments in the Philippines – Shrimp Pastes

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! ( Find out more about CA or join here! ) —The Mgmt. Bagoong (in the small dish to the right) is an accompaniment for this bowl of kare-kare. [ Photograph: dbgg1979 on Flickr ] Most aficionados of Southeastern Asian cuisine are already familiar with the pleasures of fish sauce, but few are ready to dive head first into the heady world of fermented shrimp pastes. It’s a shame because whether you call it belacan, terasi, or bagoong, shrimp paste is an umami flavor bomb that can transform sambals and stir-fries into something otherworldly. Bagoong alamang is a shrimp paste native to the Philippines and especially prized by Ilocanos , who harvest the tiny krill shrimp for bagoong from the coastal waters around the country’s Ilocos region. In its raw state, bagoong is salty with undertones of sweetness and a strong smell that a novice may liken to a gym sock. But in small amounts its pungent flavor holds its own as a bracing dressing for sour …

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Polish Festival Pierogies in Riverhead, NY

Polish Festival Pierogies in Riverhead, NY www.WebCookingClasses.com Good food doesn't always have to be healthy food. Good food can be the things that remind you of your cultural heritage, or those eaten in childhood. A trip to the Polish Festival in Riverhead, NY will bring the warmth of cultural ingredients. From: ChefToddMohr Views: 0 0 ratings Time: 02:55 More in Howto & Style

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Cupcake tree for fall

How cute is this cupcake tree (or tree cupcake)? It’s from Crazy Delicious Food , where you can find out exactly how to make it in their tutorial (just five steps), via Party Cupcake Ideas , where you can get inspiration for 24 other fall themed cupcakes!

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Some Food Factory Tours an ‘Obscure Casualty of 9/11′

The Vermont Times Argus reports on the discontinuation of the decades-old tradition of factory tours at Maple Grove Farms factory: “One of fallouts of those guidelines was to restrict access to food plants a lot more than they ever have been in past,” says Dave Fusaro, editor-in-chief at Food Processing , an industry trade magazine. “Maybe the biggest loss was the plant tour. Used to be you could bring a Boy Scout troop in and walk right through. That ain’t going to happen anymore.” [via @kimseverson ]

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Bread Baking: Sweet Potato Bread

From Recipes [ Photograph: Donna Currie ] When I go to a grocery store, after I’ve found the things I came for, I always scout around for interesting new ingredients. When a new ingredient is something I can use in bread, I silently “squeee” a little bit before I toss my prize into my cart. My latest find was at Whole Foods and the ingredient was at the same time exotic and familiar. Sweet potato flour. Squeeeee! I’ve used white potatoes in bread, and I’ve used instant mashed potato flakes. And I’ve used winter squash purée. For no good reason, I’ve never used mashed sweet potatoes in bread, but this was even better. This is flour, so it’s shelf stable. And since it’s dry there’s no need to make late adjustments for the unknown amount of liquid in mashed potatoes. White potatoes make bread fluffy but they add no flavor. When I added squash to bread dough, it made the bread a very pale orange, and the flavor was very subtle. But like dried herbs that are stronger than fresh ones, the dried sweet potatoes in the flour added a very distinctive flavor. The color wasn’t a bright orange like my double-tomato flatbreads. Instead, it was an earthy orange-tinted light …

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VG & Suave Slav Hit The Big Apple: Part 2

Did you miss Part 1 of this new, exciting series? Then please click here … and then come back to read Part 2! **Monday, August 23rd** After surviving an evening of gory movie-watching ( Centurion , anyone? ) and feeling quite ill ( delayed reaction to the plane turbulance, food-related, who knows ), Suave Slav and I bounced back just in time to start a new day in the city. First up on the agenda ? Brave the pouring rain with my dear friend, Maggie , over to One Lucky Duck for some beverages and an overdue chat session. The next two photos exhibit the significant height difference… as well as the One Lucky Duck product display ! After saying goodbye to Maggie and parting ways, it was time for Suave Slav and I to navigate the city and shop a bit . Unfortunately the only photo I have from shopping trip #1 ( yes, there were more! stay tuned ) is this one: No, I did not end up purchasing the heels . Very cool, but I am not interested in shoes that could double as mass-murder …

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