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Archives for Jan 2008

Superbowl Food Blitz

Who's ready? The big game day is coming up this Sunday and although I can't really say that I'm a huge follower of this contact sport, I get caught up in everyone's excitement and the great snacking and beer drinking delights along with the occasional face paint. Ok, so maybe I don't participate in the face painting activities for this event but I sure love to join in on the eating and snacking festivities. Chips and dips are a necessity for the coffee table. Salsa and tortilla chips are a good start and maybe even a little homemade hummus.

I found a really great sounding taco recipe for the Superbowl that sounds like it would fire you up even more. Thrillist has a Tequila Shrimp Chipotle Tacos recipe that sounds amazing:

• 3 lb. uncooked de-shelled de-veined shrimp
• 1/4 cup oil
• 2 limes
• 1 can chipotle la morena
• 1/4 cup tequila
• 3 tablespoons butter
• taco shells

1) Saute shrimp in oil for 1 min.

2) Add tequila and tilt pan so that the alcohol catches fire and burns off

3) Add the chipotle, the juice of the limes, and butter

4) Warm the shells and fill with mixture

5) Top with guac and lettuce as desired

That sounds easy enough for me. Anyone else have any dishes that they'd like to try out for their Superbowl shindig? Have any traditional dishes that you make for your sports gathering parties? And of course... who are you rooting for - Giants or Patriots?

Posted Jan 29, 2008 by SuDoughName | 2 Comments | Share It

Filed under: superbowl

Fast Food Calories Count

The New York City Board of Health has made the decision today that requires restaurants with more than 15 locations to list the calories information next to their items on the menus displays. This is required of the restaurants who already have their calories data made available for the public such as on their websites. This new requirement kicks in on March 31st and will be affecting 10,000 restaurants in NYC.

This is obviously being done in an effort to raise more awareness about what consumers are eating and how much they are intaking when they dive into those burgers and fries but will this actually make a difference? Do you think the menus will be too cluttered with this information?

I think that it's a good idea to start listing this information. Maybe people would reconsider how many items they want to order before they order a whole list of items they want. However, I don't think that people who already frequent these restaurants regularly will cut down on their visits, perhaps just cut down their order from six dollar menu items to four items.

Posted Jan 22, 2008 by SuDoughName | 1 Comment | Share It

Filed under: fast food

Cookalong With Chef Ramsay

British foodies are invited to cookalong with the infamous Chef Gordon Ramsay tonight in a one hour special on Channel 4… in the UK. Viewers will be challenged in this real-time event to test their cooking skills and see if they can pull off a three course meal in an hour. Are you up to the challenge?

Apparently no matter how well you cook (or how well you don’t cook), you should be able to follow along and create a fabulous meal in 60 minutes. You get the pleasure of a Chef Gordon meal without him hovering over your shoulder barking out orders and offering up criticisms. All you need is a little prep work – gather your utensils, shop for the ingredients, invite friends and family, flip on the tube and you are ready to go! There is even a Facebook group dedicated to this event and the ingredients for the meal are flying off the shelves and extra stock of scallops have been ordered due to this being the food of choice for the main dish. This seems like a really fun event and I’m curious to see what people will be posting and seeing how their experiences turned out.

Would you join Chef Ramsay in a cook along? Which chef would you like to see do this in the US and who would you most like to cookalong with? 

Posted Jan 18, 2008 by SuDoughName | 1 Comment | Share It

Filed under: Chef Gordon Ramsay

Cloned Animals - "As Safe to Eat"

The Food and Drug Administration issued a report today saying that milk and meat from cloned animals are as safe to eat as those that are bred the old fashioned way. This comes after a seven year review and although the FDA has said that these cloned versions as well as their offspring are safe to enter the U.S. food industry, producers have not yet made any plans to sell any of these products soon.

I think that with a nation that is going towards a more organic lifestyle which you may have noticed from the "organic" labels from your produce to health care products that boast to use natural ingredients, this does not really fit into the picture or in our diets.

What do you think? Would you consume meat or products from cloned animals or their offspring?

Posted Jan 15, 2008 by SuDoughName | 3 Comments | Share It

Filed under: cloned animals

Zagat Empire on the Market.

Sigh. If only I had $200 million. I have had ideas for awhile on how Zagat could optimize (and monetize) their online strategies. It looks like Diller might be the one to make my ideas that are surely also his ideas as they are pretty obvious to frution.

The Zagat Survey announced today that owners Tim and Nina Zagat are ready to cash in their chips. Per the statement, the company is interested in "strategic opportunities to grow its business," and by opportunities they mean: it is for sale.

While Zagat has struggled to become a viable online destination (see intro paragraph), there's absolutely no denying the power of the book in its printed form. Barry Diller is likely going to snag this and meld it into some type of food/destination hybrid with some of his other properties Citysearch, Menupages and OpenTable, which he should acquire all of sometime soon if he gets his chips in order.

From New York Times:

The sale is likely to attract broad interest and the company could become a trophy asset for a media mogul seeking a bit of extra gloss and power. The business could as naturally end up in the hands of Barry Diller’s IAC/InterActiveCorp, which owns Citysearch, as it could in Bruce Wasserstein’s company, publisher of New York Magazine, or even in Rupert Murdoch’s News Corporation.

Its image as a brand for affluent people could also be attractive to other suitors like the credit card companies American Express or Visa, which are courting high-end consumers, or even to a luxury company like the LVMH Group, which could turn Zagat into a lifestyle brand.

It should be interesting to see how this unfolds.

What do you think? Is Zagat a guide that you use as a reference for where to eat? 

 

Posted Jan 14, 2008 by sarahisafoodie | Add a comment | Share It

Filed under: zagat

Girl Scouts cut the Calories

Last year Girl Scout Cookies got on the Bloomberg train and went trans-fat free. This year they're taking a step further to sell to us calorie-conscious folks.

Meet Cinna-Spins 100-Calorie Packs, their answer to the low cal question. One box contains five 100-calorie packs of 15 small, thin crispy cinnamon cookies.

 Yes that is right, like many major foodie empires working to be more healthy, the Girl Scouts of America are trying to lure us in with their new low calorie offerings.

Not all Scouts will be selling them yet, as they are "testing" it out this year. But if you can get your hands on them you have to let me know how they are. I will be scouring the neighborhood to see if I can track some down.

So what do you think? Does low-cal make the cookies more compelling?

Posted Jan 14, 2008 by sarahisafoodie | Add a comment | Share It

Umami - The "Fifth" Taste

It used to be that there were only four known basic taste buds: sweet, salty, sour, and bitter but a fifth taste bud has recently been making headlines. Jacque Torres gave NBC's Today Show a taste of what this relatively new taste bud is all about with an assortment of savory dishes.

Umami is a Japanese word meaning "meaty" or "savory" so it's no surprise that the dishes he presented included an array of cheeses, mushrooms, meats and red wine. It's a little harder to pinpoint the exact term of umami but it is often associated with foods that are delicious, rich, supple and make you feel satisfied. The Japanese scientist, Dr. Kikunae Ikeda, discovered this taste sensation in 1907 where his research led him to a type of amino acid called glutamate. This discovery led to the creation of the ever-popular MSG ingredient. Although this specific taste dates back to 1907, it is not until recently that this taste bud has gained more recognition in the foodie world.

What is your succulent umami-filled dish of choice? 

Posted Jan 10, 2008 by SuDoughName | Add a comment | Share It

Filed under: umami

Fighting the Winter Sniffles

With the wind chill dropping to below freezing temperatures and blustery cold winds blowing all around, sniffles, sneezes, and coughs are a guarantee. Before you head over to your friendly neighborhood drugstore and reach over the counter to grab a bottle of gooey syrup to help relieve your sickness, try out these yummy and soothing foods that will help fill your tummy and perhaps give your immune system a boost.

Chicken Soup
Yes, chicken soup is that dish (or bowl) that you most likely think of when you have a cold but it’s true! After many tests, researchers have found that it is the chicken stock in the soup that helps your cold by slowing down your mucus production thus making it easier for you to breath.

Ginger Tea
Do you have a headache? Feel nausea? Perhaps you just want to improve your circulation? Ginger is here to help you with this and more! Studies show that ginger helps with a number of things including fighting off viruses so crush a little ginger in a cup of hot water and gingerly sip your ailment away.

Garlic
Now, you may be coughing and sneezing with a runny nose not looking your very best and you probably don’t want to add garlic breath to that list but trust me, it’s for your own good. Garlic contains allicin, a chemical compound that fights off bacteria and makes it hard for viruses to stay alive.

For more foods that can help you fend off the winter colds, go here. If you know of any other remedies that have helped you in these miserable times, by all means let us know, after all, sharing is caring.

 

Posted Jan 8, 2008 by SuDoughName | 1 Comment | Share It

Filed under: chicken soup garlic ginger

Future of McDonald's: Baristas and Espresso?

McDonald's is set to launch coffee bars with "baristas" serving cappuccinos and lattes, moving into direct competition with global coffee chain Starbucks according to The Wall Street Journal.

McDonald's will install coffee bars at its 14,000 U.S. stores, incorporating a look and feel similar to Starbucks' counters which includes displaying espresso machines and having baristas prepare drinks. Adding in the "healthy" factor, McDonald's will also sell fruit-based smoothies and bottled beverages that include natural and organic sodas.

Competition between the two companies has already been heating up for years, with McDonald's expanding its coffee offerings generously already in 2007. Specialty coffee, along with breakfast items and lower-cost offerings have helped McDonald's outperform a majority of other U.S. restaurant companies this year, even amidst direct attacks on fast food chains for trans fat and health standards, amongst other things.

How will the McDonald's coffee expansion impact Starbucks? Only time will tell. It will be interesting to see how in taste (and offerings) the two actually end up matching up. Thoughts?

Posted Jan 7, 2008 by sarahisafoodie | Add a comment | Share It

Filed under: coffee

Food Predictions for 2008

What trends do you think will emerge in 2008 in the foodie world? I have scoured the web, various newspapers, magazines, and brainstormed and here is what I have come up with.

Pinkberry: It has already graced Los Angeles & New York with it's presence and has done well in both markets. It gets placement left and right on shows like Ugly Betty, Dirty Sexy Money, and Gossip Girl. Lindsay Lohan has been photographed there multiple times. A combination of all of these pop culture references means it is hip and cool to eat Pinkberry. On top of it all, the Starbucks guy invested in it, and he is no amateur. Expect one at a strip mall near you in 2008.

Beijing Olympics: Hard to believe they are already here. I think that the Olympics will make some interesting Chinese foods become more mainstream and gain a burst of trend popularity this year. Some possibilities: candied apples on a stick, chicken on a stick, haw berry shakes, chop suey, dim sum, and wonton wrappers. The egg roll might get a little creative makeover as well.

Small Plates: Portion control is going to go into overdrive. With the trans fat ban in place, this trend should sweep the country, hopefully forcing diners to scale back on portions. I am crossing my fingers that the larger chains jump onto this bandwagon. It has long been my opinion that it isn't the type of food in most situations, it is the quantity. Slim it down, Outback!

Burgers, Burgers, Burgers: At least two big wigs, Bobby Flay and Mario Batali are opening burger joints in '08. Flay's is going to have jalapeno ketchup and Batali is going to have an assortment of Italian-inspired burgers. Batali's concept looks more interesting, but that isn't surprising.  Batali also wears crocs and is friends with Gwyneth Paltrow, which also makes him just a bit cooler. I expect the luxe burger to make it from the big cities into the middle market this year and perhaps even end up on some chain menus in a city near you.

The Fall of the Restaurant Critic: With so many food bloggers and eaters weighing in on their restaurant experiences, the opinion of the critic is becoming less and less important. With so many opinions out there, people are able to have dialogue about specific dishes, chefs, and experiences and the two and three way dialogue does more of a service to the diner than the stagnant opinion of a critic. Empowerment to the people and good old word of mouth is going to start to dissolve the heavy hand of the critic.

What do you think '08 will bring? Can't wait to hear your thoughts!

 

Posted Jan 2, 2008 by sarahisafoodie | 3 Comments | Share It

Filed under: bobby flay chinese food food trends Mario Batali pinkberry