If you're keeping up with the news, you already know about the cruise ship Costa Concordia that ran aground last week off of the Tuscan island of Giglio. Sixteen passengers perished as a result of the accident, and now the major task is to remove this giant ship without causing an environmental disaster. This is where cheese comes in.
NPR has the story:
If the decision is made to junk the Costa Concordia, the salvor would likely remove it by cutting the vessel into smaller, manageable parts — though with a 1,000-foot ship like the Concordia, manageable is a relative term — and hauling them off piece by piece.
In past removals, SMIT has used a giant cutting wire coated with a material as hard as diamonds that is suspended beneath the vessel and then raised to slice it through.
"The Dutch call it a cheese wire," Umbdenstock says.
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. All these elements come alive in her thoughtful classes as well as her delightful words and television series.
This endive appetizer is a delightful start to a meal, and the blue cheese provides a nice flavor boost to the mildness of the endive.
Gordon Edgar recaps the wonders of the newest Fancy Food Show in San Francisco. Sounds like a hoot and a holler...or maybe just another day in the Fancy Food filled life of Gordon Edgar:
Oh, Fancy Food Show… Always pretty much the same and yet always a must-attend event.
Back in Ye Olde Dayes, when we were trying to build a cheese department, we roamed your aisles looking for cheese to stock our shelves. I’m still getting “VISIT OUR BOOTH!” mailings from people whose product I tasted once over a decade ago and never brought into the store. Back then a lot of folks wouldn’t even talk to us because we looked too weird or they’d never heard of our store. Now, I seldom visit a booth where I don’t already have an appointment.
That’s probably better for my stomach. No more of the freestyle grazing that means coffee on top of salsa on top of prosciutto on top of chocolate on top of “gourmet” pigs in “artisan” blankets…
Adriana Velez blogs about being momentarily deceived by Kraft's new commercials, and lines up the five cheese food products she hates to love:
I got all excited when I first saw the new Kraft Make Something Amazing commercial. Yay, someone is actually encouraging us to cook real food from scratch! How exciting! And then I watched the commercial more closely. Despite the twee song by Canadian indie band Mother Mother and the sun-drenched shots of families and hipsters frolicking around their kitchen playing with food, what did I spy? Lots of American cheese slices.
Harrmumph, a commercial for processed cheese foods disguised as a commercial for cooking?
I can’t seem to get enough of the PBS series, Downton Abbey, and neither can you. This became clear at the Cheddar class I taught on Friday night at Tria’s Fermentation School. It was a Masterpiece Theater loving crowd (lots of beards and one waistcoat); Lady Grantham would have fit right in.
By the end of the night, we’d eaten seven Cheddars, and there was hardly a crumb on the tables. After everyone left, I couldn’t help but imagine them settling in on their settees at home with a spot of port and an episode of Downton Abbey cued up for a nightcap. Since today is Sunday, and you’ll surely be watching, let me offer you a few crumbs of wisdom about building a Downton worthy cheese plate.
Nick Swardson, the comedian of Reno 911 fame and Nick Swardson's Pretend Time, was upset when he found out he was allergic to cheese. He had to quit the stuff, and it was not an easy road. Back in November he wrote about it:
I can’t have cheese anymore. I am allergic. Thirty five years I have spent on this planet without that knowledge. It turns out it makes me sick. Stomach and sinus sick. This is jarring news being from Minnesota where we are born with i.v.s of cheese and butter in our arms. Cheese is on everything in the Midwest. You could order a piece of chocolate cake and it would come back with Parmesan grated over it. My parents would have lived in a cheese igloo if they could have.
Peter Schrager at the Wall Street Journal investigates the case of the missing "Eli Manning" sandwich at Ike's Place in San Francisco:
At Ike's Place, the popular sandwich shop in San Francisco's Castro district, the city's top athletes are immortalized with sandwiches named after them. Hungry locals and sports-crazed visitors who have seen the restaurant on Travel Channel's "Man v. Food" reality show wait on lines that stretch for blocks to order the sandwich of their choice.
The Lincecum, The Steve Young, The Montana to Rice and The Barry B. are among the most popular items on the Ike's Place menu. And so is The Eli Manning.
The Eli Manning?
Ike Shehadeh and the Eli Manning—which has suddenly disappeared from the menu at Ike's Place, a San Francisco sandwich shop.
Eatocracy has the story on Pasadena's cheeseburger challenge after touring the city and tasting a whole lot of cheeseburgers. Although we're jealous that we weren't on that trip, we can still pretend we were there with the help of their recap:
Pasadena, California: birthplace of two iconic figures in food history - Julia Child and the cheeseburger. While various towns lay claim to to the latter, local legend has it that the cheeseburger was invented in the 1920s at the Rite Spot Cafe by 16 year old Lionel Sternberger.
As the story goes, the teenager was working at his Dad’s restaurant when he "accidentally burned a hamburger," says Paul Little, head of the Pasadena Chamber of Commerce.
Chinese Prime Minister Wen Jiabao has spearheaded an effort to bring more milk into the Chinese diet. The first step is importing cows. Duncan Kennedy at BBC News has the story:
China wants more cows. Lots more. Especially dairy cattle.
It is all part of its plan to increase its annual national milk production to to 64 million tonnes by 2020 from the current 38 million tonnes.
Why? Well it seems the Chinese have woken up to milk's nutritional value.
Right now, the average Chinese consumer ingests about 30 litres (53 pints) of milk a year. Compare that with the average European who laps up about 225 litres a year. China even lags behind the world average, which is about 89 litres.
The message to consume more has come from the top.
Martha Rose Shulman of The New York Times offers a healthy meal option with these tacos. Don't worry, they still incorporate cheese:
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.