Food but not recipes

[keith]

Lets talk about french toast - that simple, delicious, breakfast staple that uses up old bread and gives you daily hit of unborn chicken protein. You can fancy it up with, say, cinnamon sugar but there isnt any real need.

Now I prefer ft served with Maple syrup, but berries and yogurt is great too. Whatever.

But some things are just wrong.

In Queensland they pile shreaded ham on it melt cheese over the top and sell it for lunch.

In Melbourne, it returned to cafe menus, usually with nice presentation sometimes maple sometimes berries. But lately they have been hitting it with ice cream. I like ice cream of course, but NOT for friggin breakfast at 7 bloody oclock in the gawd awful morning.

Sheesh.

Edit spelled "there" correctly.

[AndyinPA]

Maple syrup. Usually local from PA.

[Phoenix520]

The best French toast I ever et was cinnamon French toast with cinnamon syrup, on the same plate as lemon cream cheese-stuffed French toast. I melted into thé banquette and mr 520 had to scoop me up and carry me home.

[Frater I*I]

Lets talk about french toast - that simple, delicious, breakfast staple that uses up old bread and gives you daily hit of unborn chicken protein. You can fancy it up with, say, cinnamon sugar but their isnt any real need.

HA!! I gots a strange one for you, my mom, her father and mother always ate it with salt and pepper on it...

[neonzx]

Lets talk about french toast - that simple, delicious, breakfast staple that uses up old bread and gives you daily hit of unborn chicken protein. You can fancy it up with, say, cinnamon sugar but their isnt any real need.

HA!! I gots a strange one for you, my mom, her father and mother always ate it with salt and pepper on it...

OMGosh. Salt n Pepper? I do not do french toast because I consider it a dessert--NOT food. And I am hypoglycemic so it will spike my blood sugar prior to an impending crash. (I do keep a few packs of Skittles around though -- 'cause, Skittles)

[sugar magnolia]

Stale bread and eggs become bread pudding around here. And not that yukky cake texture bread pudding with some fancy sauce either. Custard-y bread pudding where the center falls as it cools and the butter pools in the center. If you can cut it with a knife, I'll pass thank you.

[tek]

In Queensland they pile shreaded ham on it melt cheese over the top and sell it for lunch.

Sounds kinda like an open-face Monte Cristo..

[Volkonski]

Latin and Tex-Mex overtake Italian as America's go-to food order

https://www.axios.com/2023/04/14/food-t ... menu-tacos

The go-to favorite cuisine of Americans used to be Italian, but increasingly it's Latin American and Tex-Mex food like tacos, quesadillas and birrias — with Asian food next on the horizon, per Datassential, a restaurant-menu consultancy.

Why it matters: The dramatic rise in the U.S. Latino population is reshaping the national palate — and sending restaurant operators south of the border (or thereabouts) to freshen up their menus.

Driving the news: An analysis of the 4,500 new menu items released at major restaurant chains last year found that Americans are craving cheesy, spicy foods with Latin-inspired ingredients and preparations.

The 10 fastest-growing items on U.S. menus include birria (a Mexican meat stew), chicken taco salad, and dishes made with Tajín, a seasoning of chile peppers, lime and sea salt.

The #1 menu addition? Ranch Water, a summery cocktail of tequila, lime and Topo Chico sparkling water, per Datassential.

Tequila is poised to overtake vodka as the country's top-selling spirit, while margaritas have become the most popular cocktail.

What they're saying: "When we work with [restaurant] clients, if they're going to ask about what flavors to put on the menu, it's probably going to be Latin," says Mike Kostyo, the "trendologist" at Datassential who analyzed 2022's menus.

[AndyinPA]

I'm not surprised. It's been our go-to forever. Had an appointment with the real estate agent at the property yesterday and went to a Mexican restaurant afterward. A Margarita has been my favorite cocktail for a long time, but I had my last one on the Great Lakes cruise last year. The sours are becoming too hard on my stomach. Three days in a row made that very clear. I'm still good with mojitos, though! And tequila? Sipping a good tequila is like sipping a fine brandy.

I am giving away dozens of bottles of booze. I will be keeping the tequila.

[pjhimself]

[AndyinPA]

Oh, yum! NY bagels are GREAT!

[Volkonski]

https://www.axios.com/2023/05/10/29-hot ... -inflation

A new restaurant called Mischa in midtown Manhattan is serving a $29 hot dog that's being skewered as a symbol of krazy food inflation.

The restaurant's dinner menu describes the $29 dog as coming on a potato bun with chili and condiments.

But columnist Steve Cuozzo of the New York Post — described it as a "bit of inflationary-era excess" that nonetheless "tastes great."

What they're saying: "Big eaters in the Big Apple have become accustomed to paying more for almost everything, but the wildly priced wiener at Alex Stupak’s lively new Mischa at the Citicorp Center is on another level," Cuozzo wrote.

1- Chili but no cheese?

2- No way is that curved sausage a wiener. It is a frankfurter.

[neonzx]

Knife and Fork with hotdog. Something is very wrong here.

[RTH10260]

Knife and Fork with hotdog. Something is very wrong here.

Bankers - the venue is at the Citicorp Center ...

[Volkonski]

Sauerkraut or sardines? Hiroshima's pancake goes global for G7 summit

https://www.reuters.com/world/asia-paci ... 023-05-15/

When Japan's Prime Minister Fumio Kishida hosts leaders of the Group of Seven richest nations in Hiroshima this week, restaurants in the city hope to put a local speciality on the map, with a choice of fillings to cater for foreign tastes.

A gateway to tourism on the western side of Japan's main island, Hiroshima's name is forever carved in history as the first city to suffer the horror of a nuclear attack nearly 78 years ago.

Kishida's parliamentary constituency covers part of Hiroshima, a city that is home to over one million people, and also around 800 restaurants specialising in okonomiyaki, a savoury pancake whose name means "cooked as you like".

The ingredients of the signature dish typically include noodles, cabbage, batter, and meat fried on a hot metal plate, but for the G7 the Oconomiyaki Academy, a local restaurant trade group, has dreamed up variations incorporating favourite foods from each nation.

"You could say that okonomiyaki is the number-one most popular soul food among people from Hiroshima," said Atsuki Kitaura, the city-wide manager of the Chinchikurin chain.

"We thought a lot of customers from various countries overseas would come here, so we wanted to offer various flavours of okonomiyaki to match their taste."

They include German sauerkraut, as well as a maple syrup-infused Canadian version, and a carbonara style to honour Italy. For American tastes there will be burger meat, while the French version contains cabbage, bean sprouts, bacon, cheese, okonomiyaki sauce and a fried egg, all wrapped in a crepe.

Some locals weren't so sure about the new foreign fillings, such as the British-themed version with fried sardines and topped with potato chips.

"If it's fish and chips with a Coke, that's ok," said office worker Shinya Otsuki. "But I don't think I can eat it served this way."

[RTH10260]

[AndyinPA]

[John Thomas8]

Things you didn't know you could do on a waffle iron:

[AndyinPA]

Well, technically, they are recipes. But, OMG, what fabulous ones! Not one in the bunch I wouldn't love to try.

[neonzx]

I will try to go out of my comfort zone to afford guests. But that is way beyond my skills.

[RTH10260]

Since I have seen the first of his videos a couple of years back I enjoy watching them. His partner for videographing has an amazing eye! The composing with underlying music is beautifully done.

[Volkonski]

It is National Cheese Day!

https://foodimentary.com/2017/06/04/jun ... 20Holidays

[neonzx]

It is National Cheese Day!

https://foodimentary.com/2017/06/04/jun ... 20Holidays

Oh YUM! And have had a craving for Blue Cheese for a couple weeks now as I have not had any in forever. I have to fix that error. Not for any recipe, just sliced straight from the block. YUM YUM

[RTH10260]

[RTH10260]

The truth about ‘local’ food in US supermarkets: ‘It’s a marketing gimmick’
The term doesn’t mean that much any more, and there are other, more important factors to consider when selecting food

Whitney Bauck
Mon 5 Jun 2023 14.00 BST

If you walk into a Whole Foods in Oakland and pick up a container of non-dairy yoghurt marked “local”, you might be surprised to learn that though the company is headquartered nearby in San Francisco, the cashews the yoghurt is made of come from Vietnam, more than 7,500 miles (12,000km) away, or Ivory Coast, about 7,300 miles in the opposite direction.

This yoghurt made with ingredients from the other side of the globe points to the contradictory nature of so-called local food today: though the term holds appeal for customers, nearly two-thirds of whom perceive local food to be more environmentally friendly, experts suggest it may not always mean what you think.

“Most of it is bullshit,” says Austin, Texas-based Errol Schweizer, who led grocery merchandising for Whole Foods from 2009 to 2016. “Every retailer has a different definition [of “local”]. Even the retailers themselves will have different definitions, depending on where they are, and the original purpose of localization has totally gotten lost.”

Local food first started to attract attention against the backdrop of globalized supply chains at a time when US shoppers had become accustomed to eating quinoa grown in Bolivia or salmon caught in Norway. Local became a selling point in the early 2000s as the result of an intellectual backlash to the growing hegemony in grocery stores and prevalence of highly processed foods, says Schweizer, who points to the publishing of Michael Pollan’s The Omnivore’s Dilemma as one inflection point.

Proponents like Pollan asserted that buying local would mean fresher and healthier food with a lower carbon footprint. What followed was a “flurry of activity to figure out how to re-localize supply chains” that had been decimated by the advent of 20th-century national grocery chains, which had de-localized in the name of efficiency, says Schweizer.

There was never well-defined agreement about what the term actually meant, though. According to Food Tank founder Danielle Nierenberg, “local” is usually understood to refer to food grown within 100 miles (160km) of where it’s sold and eaten, a perception bolstered by books such as The 100 Mile Diet by Alisa Smith and JB MacKinnon. But the US Department of Agriculture’s definition of “local” in the 2008 Farm Bill includes food grown in the same state or within 400 miles (640km) of where it is finally marketed – and even that definition isn’t regulated the way a label such as “organic” is.



https://www.theguardian.com/environment ... permarkets