Extractions: Pepin, a close friend of the late Julia Child, also oversaw the "Chefs Tribute to Julia Child" reception following the event at which more than 60 awards were presented to "recognize excellence and achievement in the culinary profession." Pepin is also dean of special programs at the French Culinary Institute in New York City.
NBC 10 NEWS - Food - Fried And Grilled Is there a different one for cooking? I get very confused by the different oliveoils. Sign up to receive recipes and food columns daily in your inbox! http://www.turnto10.com/food/4436985/detail.html
Extractions: Hurricanes Obituaries Help You Need Auto ... Yellow Pages Email This Story Print This Story J. Scott Wilson , Food Editor POSTED: 8:16 pm EDT May 1, 2005 UPDATED: 10:13 am EDT May 3, 2005 Got a question of your own? Just drop me a line and I'll get right to work! A quick reminder: If you're asking about a recipe you saw on-air, please don't forget to include the station and/or Web site in your e-mail. If you're asking about a Mr. Food recipe, it can most likely be found at www.mrfood.com. Internet Broadcasting The Weird Chronicles A: The most common olive oil is extra virgin. It has a green or yellow-green color, and the good ones will have a peppery flavor that stands on its own in salad dressings and recipes. If you're Mario Batali, you also deep-fry in extra-virgin oil. For those of us on a normal budget, there is fine or "fino" olive oil. It's a mixture of extra-virgin and regular olive oil, and won't hit your wallet nearly as hard. It's a good choice for frying up to about 340 degrees. If you want to go higher than that, you'll want to get "light" olive oil, which is highly filtered to remove the color and flavor, raising the smoke point.
NBC 10 NEWS - Food - Springtime Grill Rehab I recommend a week between painting and cooking, just to be safe. Sign up toreceive recipes and food columns daily in your inbox! http://www.turnto10.com/food/2071024/detail.html
Extractions: Hurricanes Obituaries Help You Need Auto ... Yellow Pages Email This Story Print This Story J. Scott Wilson , Food Editor UPDATED: 9:44 am EST March 25, 2005 Despite some spits and spats of snow around the country this weekend, there's no doubt as I look out my office window at the bright sunshine and the birds wrestling over the bird feeder that spring has sprung with a vengeance. Now, in some places, grilling is a year-round endeavor, but I've lived up north and understand that there are significant portions of our country where the idea of grilling in December is laughable at best. Internet Broadcasting The Weird Chronicles So, a lot of you have grills that have been sitting (hopefully under cover!) for months. With a few simple steps, you can have them up and ready to sear in no time. First, it's time to clean out the wildlife. Whether it's been in a garage or on a patio, your grill has quite possibly become a warm, safe den for any one of a number of furry critters or bugs. After you pull the cover off the grill, let it sit for a half-day or so and give any wintertime inhabitants a chance to leave peacefully. Not only is this polite, it'll save you from having to scour out insecticide residue should your grill resident be of the small and scuttling variety. After allowing a decent interval, open your grill carefully and take a step back. At this point, a quick spray-out with a hose is a good idea, to get rid of any cobwebs and accumulated dust bunnies. Once you've got things well wetted, move in with elbow grease and strong soap to attack months of old grease accumulations and scunge. Starting with clean tools makes it easier to keep things clean along the way.
Food Porn In fact, until the early 1940s, newspaper food writing was generally the In 1940 a story by Dr. O. Gentsch, for instance, declared cooking one of the http://www.cjr.org/issues/2003/5/foodporn-oneill.asp
Extractions: CJR Home Issues Issue 5: September/October Food Porn BY MOLLY O'NEILL O The magazine was one of the most powerful platforms for food writing in the nation and, to the people in line, I was a rock star. My mother, a sensible Ohioan, was with me that night and she was appalled. She stood near as fans gushed admiration for my prose and recipes. Finally, as if unable to contain herself another second, my mother interrupted one woman's compliments and asked: "Do you actually cook that stuff?" "Of course not," replied the customer, who looked like my mother, tall, lean, with a white cap of stylishly coiffed hair. "Every week I cut them out of the magazine and promise myself I will cook them. Don't we all?" The laughter that erupted was a deep ah-ha-ha-ha. It was a truth-telling sort of laughter, the kind that started rising among women in the late 1960s when, after cooking through both volumes of Mastering the Art of French Cooking, they began reading books like The Feminine Mystique and forming consciousness-raising groups. The sound of it made me feel like I'd eaten a very, very bad clam.
Too Many Chefs: Association Of Food Journalist Awards BEST newspaper food SECTION First Anchorage Daily News, Anchorage, food columns First Debbie Moose writing in the News and Observer, Raleigh, http://www.toomanychefs.com/archives/001215.php
Extractions: Main October 17, 2004 Association of Food Journalist Awards I received an e-mail from Mr. Bill Daley, Chief Food and Wine Reporter for the Chicago Tribune and president of the 30 year old Association of Food Journalists announcing that the 2004 AFJ Awards had been given out during the AFJ's meeting earlier this month in sunny San Juan, Puerto Rico. There aren't any photos as many of the participants are restaurant critics who would prefer to remain (visually) anonymous. These awards don't have a cute name like the Oscars or the Emmies (may I suggest the Snarfies?), but here is a list of the winners. I've included links to samples of the winners' work as I've found them. If I have misidentified any winner's link (or if one of the winners prefers I link to a different piece or not at all), please forgive me and let me know so I can change it. Take the time to acquaint yourself with the work of some of the best writers in food and beverage today. UNDER 150,000 CIRCULATION
Food - News Browse cooking Light for information on recipes compiled from the print version of Check food Channel for information on this online newspaper devoted http://www.buzzle.com/chapters/food-and-drink_news-and-publications.asp
News 14 Carolina | 24 Hour Local News | Carolina Cookbook she began her culinary adventure as a young child cooking with her mother . efforts in writing a monthly food column for Southern Neighbor newspaper http://rdu.news14.com/content/cooking/carolina_cookbook/?ArID=73151&SecID=436
News 14 Carolina | 24 Hour Local News | Carolina Cookbook Brush both sides with the peach glaze and continue cooking an additional 4 efforts in writing a monthly food column for Southern Neighbor newspaper in http://rdu.news14.com/content/cooking/carolina_cookbook/?ArID=72780&SecID=436
Extractions: The Encyclopedia of Cajun Culture is pleased to offer this select choice of Cajun cookbooks. It includes works by renowned Cajun chef Paul Prudhomme, whose "blackened redfish" became a worldwide culinary phenomenon in the 1980s. We also offer a popular book by Enola, another accomplished Prudhomme family chef. The Prudhommes arguably have done more than any family to introduce Cajun food outside its homeland. Justin Wilson deserves credit, too he's been at it for decades, promoting south Louisiana food on television and through several cookbooks (the first of which he published in the 1960s). By the way, don't believe those rumors about Wilson not being a Cajun . . . he insists that he is a Cajun, and a proud one, too! We also include books by John Folse and Marcelle Bienvenu. Bienvenu writes a syndicated newspaper food column and has authored several cookbooks (the most popular of which we offer here), and Folse not only operates his own restaurant, but appears often on radio and television. Don't overlook the Tabasco brand pepper sauce cookbook, which, of course, includes in every recipe at least a dash or two of this famous condiment made in the heart of Cajun country at Avery Island. We also offer
Extractions: Directory IndiaPress 20 September, 2005 DMOZ DIRECTORY Top Home : Cooking A B C D ... Weblogs See also: This category in other languages: Chinese Simplified Chinese Croatian Czech ... All Recipes: Advice - Features cooking tips, an encyclopedia of terms and ingredients and a searchable recipe database. Betty Crocker - Meal planning, award winning recipes, menu suggestions and special occasion tips. Canned Food Alliance - A consortium of steelmakers, canmakers, food processors and canned food brands promoting the nutritional and convenience benefits of canned food. Features a recipe database, bulletin board, online surveys, recipe contest and tips on health, lifestyles and timesaving. Chef Talk - Culinary page with recipes and information. A Chefs Help - Offers worldwide recipes, menus to order, help with cooking problems, wine selection, reviews and related items. CleverChef - Recipes, meal planning and menus. The Cooking Club, Inc.
Login Johnny Singer s cooking are for people inclined to read the newspaper s foodsection. Her cooking column appears Wednesday in the food section. http://www.redding.com/redd/fe_columnists/article/0,2232,REDD_17501_3955667,00.h
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2005 JAMES BEARD FOUNDATION JOURNALISM AWARDS NEWSLETTER WRITING ON food, BEVERAGE, RESTAURANT, AND NUTRITION newspaper columns newspaper OR MAGAZINE REPORTING ON NUTRITION OR foodRELATED CONSUMER http://www.jamesbeard.org/awards/awards.php?year=&category=2
Extractions: 20. Sep. 2005 Oxford Student TT2001 Week 6 Columns By Wisky Mickser I suppose one of my main reasons for loving cooking is because of the importance I attach to food. Now obviously eating is as essential as drugs to our survival on this planet but to the side of, and perhaps slightly above, biology, food is of great symbolic importance both philosophically and culturally. In this sense thinking about food in a creative way, is just like cooking, without the washing up or effort. This week I want to fry up a few ideas about the nature of food in society and stir them around a bit with some random gastronomic seasoning. But can England really escape from the jingoistic temptation of waving it's own gastronomic flags? It wasn't so long ago that the sweet melody of Fat Les' vindaloo song (na na na na) came pumping out into pubs and bars in a multicultural symbol of English foodball. But it is not just burgers and curry that have reached such enormous symbolic heights. Take for example, the carrot. In Withanil & I Monty declares the carrot to be "infinitely more beautiful than the rose" in a bizarre scene charged with obvious homoerotic imagery. The cooking scene in Withnail is also packed with innuendo and is worth comparing with the prison cooking scene in Goodfellas, mainly because they are both films which involve a cooking scene. The cast of Neighbours also spend most of their time on screen eating or cooking. What does this tell us?
Extractions: 20. Sep. 2005 Oxford Student MT2003 Week Columns By Tom Bull The Scene: Its fresher's week, it's 3am and you've had a couple of 'special offer' cocktails. There's only one place you should be - and that's queuing for some delicious nosh from your local purveyor of fine middle eastern food: the kebab van. But the kebab van is gone. You panic. You glance at the bin, stuffed with kebaby goodness. Get a grip - it's time for a easy version of an Oxford classic. Chillisaus wit' dhat? Chilli Sauce: Take a hot pan and a dash of groundnut or sunflower oil and fry a few cloves of crushed garlic, a couple of finely chopped spring onions and anywhere between one and ten finely chopped green and red chillis. After about 2 minutes, add in a pair roughly chopped tomatoes, a splash of white wine vinegar, a tablespoon of sugar and a good pinch of salt. Simmer this mixture with the lid on for around twenty minutes, stirring occasionally to break up the tomato. Cool slightly before serving. Yoghurt Dressing: Heat a heavy-based pan until it's really hot - but don't add any oil. Once its really smouldering, add in a couple of cardamom pods, a good few cumin seeds, a couple of coriander seeds, some black peppercorns and a half a stick of cinnamon. Cook, shaking the pan the whole time, until the seeds smell beautifully roasted and take on a darker brown hue. Remove from the heat and let them cool. Take a cup or so of natural yoghurt and mix in a handful of very finely chopped mint and cucumber. Put your seed mixture into a pepper grinder and grind some of the beautiful spice mixture into the yoghurt. Mix thoroughly and chill before serving.
WSU Stewart Library - Food And Cooking Looking for information on food and cooking on the Web can be dangerous. . . to columns allow the posing of questions to bakers, cooks, nutritionists, http://library.weber.edu/il/workshops/utw/food.cfm
Extractions: by Ruby Licona Looking for information on food and cooking on the Web can be dangerous. . . to your health, time and pocketbook! Granted, there are healthy cooking sites, but the other ones look so much tastier. And you can spend soooooooo much time and money looking around on specialty food and kitchen equipment sites. . . Forewarned is forearmed, so proceed with caution. epicurious FOOD for people who eat (http://epicurious.com) Allows you to set up a personal recipe box, search recipes, access to Epicurious Television, Gourmet and Bon Appetit magazines, cooking basics a food dictionary, etiquette, weekly cookbook reviews, restaurant recipes. . . iVillage food (http://www.ivillage.com/food/) Menu maker gives you all the information you need to get dinner on the table in 30 unbelievable minutes or less, also suggests daily menus. "Ask the ....." columns allow the posing of questions to bakers, cooks, nutritionists, and dieticians. There's also a "Dilemma of the Week" to which we can all relate and $$$$ saving suggestions and coupons. Cooking (http://cooking.com) Great site that gives you a recipe accompanied by a suggested menu, the appropriate wines, and if a recipe call for a special piece of equipment, will tell you where/how it can be purchased. Allows for product/brand searches. Cooking school section provides a glossary of ingredients, equipment or techniques.
Extractions: New food column seeks to answer readers' questions Date published: ILOVE TO COOK, but I don't pretend to be a food expert. I rely on tried-and-true recipes from cooks who are talented enough to whip up a delicious dish from a half-dozen ingredients and a heaping spoonful of creativity. I embark on this new column with the intention of helping cooks like me, those who want to perfect their culinary know-how or find answers to food-related questions. In searching for answers, I'm relying on experts, both local and national, who can shed light on the queries.
LII - Results For "food" Includes sources of foods, cooking supplies, magazines and blogs, Featurescurrent and archived food and wine columns from The New York Times. http://www.lii.org/search?subsearch=Food;query=Food;searchtype=subject;start=20
The Beaufort Gazette: Food & Friends The Beaufort Gazette Online newspaper serves Hilton Head, Beaufort, Jasper, food safety for yearround outdoor cooking. cooking outdoors was once only a http://www.beaufortgazette.com/features/food/
Extractions: Some features of Beaufort Gazette Online require javascript. Please turn Javascript on, or upgrade your browser to experience beaufortgazette.com as we intended. Advanced Search news sports classifieds ... Place an Ad Member Area Services Subscribe Forms Advertising Contact Us ... Privacy Feeds Help HOME FEATURES FOOD ... Summer is still here, and we've got the hot weather to prove it. Many times when tired people arrive home in the late afternoon, the last thing they want to think about is cooking a hot meal. But, the family is hungry, and the already tight budget can't endure another night of ordering out. What's a good solution? ADVERTISEMENT Keep it safe when brown bagging your lunch
Home > Home & Family > Food & Drink > Recipes Fave foods of the Famous Syndicated column publishes interviews with to cooking sites, including food companies, magazines, TV shows, newspaper food http://www.skaffe.com/viewCat/10284
Mai Pham Adds Column-writing To Her Cooking Skills - 1997-02-17 Now she has committed to writing a monthly column on Vietnamese food for the In addition to her recent newspaper projects, Pham is working on her second http://www.bizjournals.com/sacramento/stories/1997/02/17/newscolumn1.html
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