Our parents told us not to play with our food, they never knew that it could turn in to something like this…below are some images I found on thekitchn.com (Amazing site, if you have time check them out).
The artist’s name is “Carl Warner”. I would love to live in the image below… yummm
Read the whole article HERE
Many old favorites fade away and close down, but thanks to the relentless foodies and chefs of Boston, there are always new places for us to experience. Boston.com just added their “Best of the New: Food and Restaurants” to the site. Read on to see who made the list…
You loved the original. Now there’s a sequel. The folks behind Jamaica Plain’s Ten Tables brought their well-crafted food to the other side of the river with a branch in Cambridge. Chef and co-owner David Punch has the touch, and he turns local ingredients into one of the best dining values around.
5 Craigie Circle, Cambridge, 617-576-5444.tentables.net
British-born Hotel Chocolat isn’t an ordinary candy shop. Like a fine library, confections are meticulously organized by taste — salty, fruity, nutty — to appeal to the sophisticated sweet tooth. Serious chocoholics
should visit their tasting room in Boston for a crash course in chocolate history, samples, and a luxe goodie bag.
141A Newbury Street, Boston, 617-391-0513, also at the Mall at Chestnut Hill, 617-244-0070.hotelchocolat.com
More on Boston.com
We’d like to help contribute to the health of our readers/listeners, so once in a while article like this helps guide us to make better choices of what we eat. Men’s Health went out and gathered some of the worse stuff to eat in the restaurant and wrote “The 20 Worst Restaurant Foods in America”.
It seems my favorite “Cheesecake Factory” has a few items you should avoid… but you must know that already 
Read on to see what you should try to avoid…
The 20 Worst Restaurant Foods in America
Indulge. Go ahead. You’re here, aren’t you? The problem with this advice is that Americans today eat out more than four times per week, and when it comes to gauging the nutrition of these meals, we are demonstrably ill equipped for the task. The point is that it’s easier to bite off more than you think you’re chewing. Some of the meals on this list can skyrocket your day’s caloric intake 1,500 calories beyond what you should be eating. Do that just once a week and you’re facing 22 extra pounds of flab in a year’s time. Use our guide to make better choices, and start learning how you can still enjoy the foods you love—but lose weight, too.
Go to their site to read the whole article
After a very rough first day back to work after a very long, restful vacation, I decided that I surely needed a drink and a good meal and so I hit my trusty Yelp! to search for a new place to visit for dinner. I decided to look in another nearby area which usually has plenty of great restaurants, West Chester, PA. West Chester is a small college town, full of unique and fun places. We decided on a place called the High Street Cafe. A Cajun restaurant on the the main drag, we were disappointed when we arrived at 4:30pm and found out that it doesn’t open until 5:30pm. I asked my partner if he had any suggestions and he said there was a nice place across from our favorite Sushi place in West Chester but he could not recall the name so we took a quick drive over to Gay Street, parked near that favorite sushi place and found it… the Landmark Americana.
Nestled on the corner of Gay and S. Darlington Street Landmark America has a nice clean exterior which fit very well into the surrounding area.
We were seated almost immediately and I was impressed with the decor of the place. Though it was billed as a tap room first and a restaurant second, it was well thought out and the bar was far enough away from the dining room that it did not disturb our dinner.
Once we were seated, I ordered a Guinness as we perused the menu, I was pleasantly surprised at the amount of selections.
The menu, aside from being gilded, was full of lots of delicious looking and sounding food. We had a hard time deciding amongst appetizers and main courses. The one thing that caught my eye straight away was one of the appetizers called the Triple Dip. It was a platter with three different dips… a crab dip, a spinach and artichoke dip and a roasted garlic hummus. It was served with flat bread, crostini, veggies and nachos.
Each of the dips were fantastic. The hummus was particularly delish. We of course ran out of veggies and such long before we ran out of dip and just as I was going to ask for more, our salads arrived. Right on schedule. The waitress was obviously keeping a close eye on us as she was never late on a drink and all our food came our right on time.
For our main dishes, we ordered the braised short ribs and the steak and crab combo. The braised short ribs were definitely the better of the two dishes. The rib were perfectly cooked and seasoned, braised in a Guinness au jus, the flavors were deep and intense. My steak was no slouch, it was a flat iron steak that was cooked perfectly. The crab was delicious and served with a very interesting cocktail sauce that seemed to have a hint of mango or peach in it…YUM!
I really enjoyed the Landmark Americana. I found out while looking for the site online that it’s a small local “chain” of restaurants, two so far and a third opening soon. I am giving the Landmark Americana 5 pans. I loved the food, and I’m definitely heading back nit just because it was so good, but because there are so many things on the menu that I still want to try!
Landmark Americana – West Chester
158 West Gay Street
West Chester, PA 19380
610.701.9900
http://www.landmarkamericana.com/wc-home.htm
Photo: m kasahara, Flickr
10 Food Trends of the Future
by John Devore, Posted Dec 31st 2009 @ 11:00AM
Food is like fashion: full of trends that are hot plates one moment and cold leftovers the next.
Sure, there are fundamentals that will never go out of style, like a well-cooked steak or a creamy bisque. But then there are fads — Chilean sea bass, sous vide, molecular gastronomy. Like fashion’s flashes in the pan, some are gaudy extravaganzas meant to attract attention and instant gratification. On the other hand, some become classics passed down through generations to come. No one can truly predict what the public will embrace, either in the short or long term.
What does the future hold for food trends? What exciting, silly, over-the-top surprises await us tomorrow, besides jet-pack pizza delivery? Drool over these epicurean prognostications and tremble at our ability to peer into the unknown. Here are food trends that we 110 percent guarantee will be served at any point between this new year and 500 years from now.
10. Jell-O Molds
A wave of 1970s nostalgia will see a return of jiggly Jell-o molds filled with floating edibles. Grapes, hot dogs, capers will all be suspended in an ornate dome of gelatin. Ironically, of course.
9. Broth Cubes
One day, in the future, you will pay a lot of money for frozen squares of bouillabaisse, consommé or French onion soup. You will hate it. You will eat. And oh, you will pay.
8. Waffle Cones
The most popular form of fast food will be a waffle cone filled with all manner of soft, savory foods. Mashed potatoes, chili con carne, macaroni salad — all served in a portable, delicious cone.
7. Rodent Meat
We will look back and wrinkle our noses at the offal craze of this decade. Then we will return to nibbling itty-bitty racks of hamster or weasel bourguignon. Broiled mouse will be as popular then as bone marrow is now.
6. Tiny Utensils
Lose weight by eating tiny morsels speared at the ends of tiny forks. It’s a diet and an aesthetic statement.
5. Mash-Ups
Fusion was too timid. Culinary mash-ups will be extreme, like snowboarding or skull piercings. Asian food won’t be “fused” with French. It will be mashed together. Paté-stuffed Peking duck? Dude! Wasabi soufflé? RAD!
4. Flamethrowers
Imagine ordering dinner and your food being cooked tableside … by a man with a flamethrower. That restaurant will be the “hottest” ticket in town! It will be a hot ticket, because spits of large animals will be flash cooked by a flamethrower right in front of you.
3. Inside-Out Sandwiches
Sandwiches are old and boring. But not “inside-out” sandwiches, where the bread is sandwiched between a slice of meat and a slice of cheese! It will be a phenomenon!
2. Fish Eyeballs
First of all, fish eyeballs are sustainable, especially if you just remove one eye from the fish. Secondly, it won’t be called “fish eyeballs.” It will be called “ocular roe.” It will sell by the bowlful.
1. Toast
Gourmands will line up to eat plain white bread, toasted, without butter. It will be the counter-intuitive choice for gastronomes who want to return to the very basics of human consumption. The toast can be paired with a glass of water.
I would have to agreed with these especially Hummus. I’m sure there are many other things we can think of, let us know in the comment:)
by James Cury (Subscribe to James Cury’s posts)
Posted Dec 10th 2009 2:00PM
It’s party season, and that means if you have any social life whatsoever, someone will be asking you to bring something to a get-together. Certain foods are obvious no-nos unless you’re aiming for cheeky: anything made with aspic, blood sausage or Spam, for example. In general, you want to avoid needlessly messy, borderline unhealthy and unintentionally labor-intensive dishes, as well as ones that simply don’t travel well.
The following rules apply no matter what kind of party (potluck, New Year’s Eve, birthday, tailgating) or crowd (young, old, football freaks, opera fans). If you can’t cook at all, bring good cheese and crackers. That’s the universal crowd-pleaser.
Hummus
It seems like such a no-brainer — who doesn’t like dip at parties? But this one has a fatal flaw: garlic. All it takes is one big scoop to render your breath intolerable. Great for family get-togethers, not for swinging singles mixers. How about salsa instead?
Spinach
Savvy daters know to avoid ordering spinach on a date; green flecks never pretty up a smile. So why bring spinach salad or any spinach dish to a party? Creamed spinach, though less likely to lodge itself at gum level, just looks kinda poopy and travels poorly anyway. If you want to bring something green, consider asparagus or artichoke.
Fried Foods
Dishes like calamari, fried artichoke and French fries can be miraculously light, salty and crunchy — but only if they’re served fresh outta the fryer and still hot. Wrap them up for a trip, even a short 15-minute hike, and you have soggy, oily, cold dreck. Fried also screams “bad for you” to many folks. Bring grilled seafood or vegetables instead.
Learn how to skinny up fried fare with healthy chef Devin Alexander.
Soup
Don’t even think about this four-letter word. Why? Let us count the reasons: It needs to be kept warm. It requires bowls and spoons for every eater, and that means someone later has to wash these items or, worse, you’re using environmentally insensitive disposable dishware. Plus, there’s no easy way to taste just a little. And folks will inevitably ask, “What kind of soup is it?” Are you going to label the pot or stand there and explain it to passersby?
Cabernet Sauvignon
Cab Sauv is phenomenally popular and delicious, but it’s also typically full-bodied and loaded with tannins — the stuff that makes you pucker. You will almost certainly overwhelm party goers’ taste buds with this wine, and thus miss out on the true flavors of many of the dishes served. Don’t gamble unless you know that there will be bold meaty foods (like steak or lamb) that can stand up to the wine. Pinot Noir is a better red bet.
James Oliver Cury is the former executive editor of Epicurious.com.
Consider nixing the hummus. Photo: pgoyette, Flickr.
I’m not a big soap boxer, but this here’s important. We write about food, so it seems – no, it IS – important to cover this material. A lot of times, we think just because we’re buying from Whole Foods or that we’re picking up something marked “organic,” we’re doing our part. That simply isn’t true. The level of ebil that companies like Monsanto partake in is seriously like something out of a Disney movie, only without the understood happy ending.
I got an amazing video from this group that I’m happy to loan out to anyone who wants it. It’s really sad.
The FDA, USDA, and EPA permits food from their patented, GMO seeds to be sold without being labeled as such. This isn’t food though. It’s science fiction.
What’s eye-opening is that it isn’t our country who is trying to encourage traditional seeds to be planted. Instead, it’s reaction to other countries who have disallowed GMO produce, and therefore are ones from whom these farmers would not profit.
Center for Food Safety is the link. Minimally, please read about the good they do. If you can, throw them a few bucks. They are asking a lot, but also they’re not one of those groups who continually hounds you for donations.
I feel so strongly about the amount of good this organisation does that if you email me with the dollar amount that you’ve contributed, I’ll match it, for the whole month of December. Yeah, I’m poor too, but I’d rather go without a month of lattes than see one more variety of potato patented.
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