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Unusual Appetizer: Insects in Thailand

Eating Insects in Thailand According to an article from BBC News, insects are a thriving agricultural industry in Thailand. They are farmed in a similar manner with which Western agriculture grows livestock. This includes breeding them and growing them to maturity. Prized for their protein content, fried crickets, grasshoppers, cockroaches, water beetles, bamboo worms and ant eggs are popular snack foods with Asian and Middle Eastern tourists. The occasional, usually intoxicated, Western tourist will partake in them as well. The author of the “In Pictures” article, Kate McGeown, sampled some fried grasshoppers from a street... | Continue reading article

10 Great Tips when Heading out to a Restaurant

Lovely Restaurant The only reason I even see MSN.com is because I need to visit hotmail.com (aka: Microsoft Live Mail) from time to time to keep my MSN Messenger account alive. However, Digg.com dug an interesting article from MSN Money that provides good insight when visiting restaurants. The title of the article is “10 things your restaurant won’t tell you.” I find the title somewhat deceptive. The title’s connotation is far too negative. Restaurants are businesses. Most are not out to swindle you. Nevertheless, here are some highlights. The picture is of the Foundation Restaurant... | Continue reading article

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“A Beijing street vendor’s steamed buns include cardboard ” – updated (July 19, 2007)

Baozi sold from a street vendor If ever anyone wondered how not to make baozi, please refer to a news article from yahoo.com. Accordingly, an undercover investigation by a Chinese TV crew found that baozi sold in a Beijing neighborhood include a rather unsavory ingredient: treated and flavoured cardboard. The investigation surreptitiously filmed workers taking squares of cardboard, soaking them to a pulp in a plastic basin of caustic soda (sodium hydroxide), mincing the pulp with a cleaver, and flavoring the resultant mixture with fatty pork and powdered seasonings. This mixture was then used to... | Continue reading article

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The Nasty Bits: Ox Heart Anticuchos

Ox Heart Chef Fergus Henderson is well known in foodie circles as the person who brought attention back to the nasty bits (aka: offal) that were coveted by our fore-parents and largely ignored by contemporary cooks and restaurateurs. Arguably, his first foray into foodie consciousness came from an old episode of Cook’s Tour. During the episode, host, Chef Anthony Bordain, visits Chef Henderson’s St. John Restaurant in London, England. There, he partakes of a three course meal that includes pig’s head, trotters, marrow, and ox heart. Regarding the ox heart, Chef Bordain seemed to thoroughly... | Continue reading article

“Giant Mushroom picked near Tapachula, Mexico” (July 11, 2007)

Mega-mushroom According to yahoo.com , a 20 kg (41 lbs) white mushroom was picked in a forest near a coffee farm in the Mexican state of Chiapas, Mexico. Cheapas borders Guatamala. The mushroom, belonging to the macrocybe titans taxon, measures approximately 70 cm in height. Several other giant specimens of this recently accepted genus of mushroom have been found. These ginormous mushrooms are common to Mexico, Puerto Rico, Venezuela, Ecuador, and Martinique. The image comes from yahoo.com. Anyone else thinking about having sauteed mushrooms as a side for dinner tonight? If you are, Alton Brown... | Continue reading article

Writing at the Kitchen Table – Food Blogging at its Best

Writing at the Kitchen Table During my nightly meanders around the blogosphere, I stumbled upon a lovely blog by a husband and wife team from the UK, Paul and Freya. The blog is entitled “Writing at the Kitchen Table” and has been around since February 24, 2006. The majority of the posts I’ve read, and I’ve been at it for a couple hours now, were penned by Freya. She has a wonderful gift for writing, an enormous love of food, and quite the talent for preparing new dishes. The pictures from this blog are mouth... | Continue reading article

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16th Annual Chicken and Ribfest Competition (circa 2007)

Another Chicken and Ribfest competition has come and gone, with dozens of Ottawa residents congregating downtown and consuming an enormous amount of real barbecue. The Sparks Street website has yet to post the winners, but last year’s winner for Barbecue Chicken, Crabby’s, ranks highly in my book. I was less than impressed by Bad Wolf, which placed second to Crabby’s. I don’t think any of 2006′s winners for Barbecue Ribs, save for Billy Bones BBQ, showed up this year. The following is a list of competitors from the nice people at ottawastart.com. Between O’Connor &... | Continue reading article

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A Hot Dog Posting

When considerring candidates for a national dish of the United States, a natural choice would be the ubiquitous hot dog. Consisting essentially of a sausage, a bun, and various condiments, the hot dog neverless has developed regional specificities around North America and fanatic followings. They are punctuated by the characteristic New York, Chicago, and even Los Angeles hot dogs. New York dogs come with a papaya drink. Chicago dogs are served with tomatoes. Los Angeles dogs come in natural casings that produce a characteristic snap when bitten into. Hot Dog by Electrocution Hot Dog Powered... | Continue reading article