A survey conducted in the UK pulled up shocking information. Apparently, the young adults that were quizzed lacked common food knowledge, answering incorrectly when asked where eggs, milk, or butter came from.
Fewer than half of young UK adults know butter comes from a dairy cow and a third do not know eggs come from hens, according to a survey.
More than a third of 16 to 23-year-olds (36%) do not know bacon comes from pigs and four in 10 (40%) failed to link milk with an image of a dairy cow, with 7% linking it to wheat, the poll of 2,000 people for charity Leaf (Linking Environment and Farming) found.
Ham and cheese is a simple kitchen classic. This recipe keeps it simple but uses the best ingredients - Serrano Ham, Parmesan Cheese, and light rye sourdough. By following this recipe, you can bake your own sourdough loaf infused with ham and cheese.
Both Serrano ham and parmesan cheese have very strong flavor, this bread is a full meal all on its own.
We've probably all heard of Mayor Bloomberg's idea to ban large sodas in New York City, but what about the plan to forbid milkshakes? Buttery popcorn and sugary milk-based drinks might be at stake this September.
First it was large, sugary soft drinks. Now, the New York City diet police want to take away moviegoers’ jumbo tubs of popcorn as well.
The city’s Board of Health plans to hold a public hearing on July 24 on Mayor Michael Bloomberg’s proposal to ban sales of 16-ounce soft drinks in restaurants, movie theaters, and sports arenas. Bloomberg says getting rid of the supersized, high-calorie beverages will help stem the obesity epidemic.
You may remember Mike Geno and his paintings from our winter 2011 issue, and here he is again - on the radio! Geno's paintings were recently featured in the New York Times (exposure that brought him into the cheese limelight) and Michael Harlan Turkell hits him with some great follow-up questions in this radio interview:
Cheese, bacon, and bread. Sounds like an excellent sandwich, right? Well, it’s also the still life subjects of this week’s THE FOOD SEEN. Mike Geno painted a porterhouse during art school, and from there on out shed the “starving” aspect of being an artist. His most recent collection “Fromage/Homage”, elevates simple pieces of cheese to high art.
A fantastic creamy take on strawberry ice cream. We can't wait to dig into this one:
I went for a simple strawberry mascarpone ice cream. Simple in that you don't need to use an ice cream maker, though you can if you wish. The ice cream is not custard based which makes it rather perfect for preparing on warm, lazy summer days. Lazy summer day which we see precious few of here in the UK; as I write the rain pours down and it is blowing a gale outside, oh and I've got the fire lit. So much for flaming June eh?
Photo by Culinary Travels
Madison, Wisconsin pizzeria Ian's is producing its famous pies in a new, larger space. Ian's has attracted a devoted following in the Badger State capital with comforting creations like Chicken Alfredo and Mac'n Cheese, to gourmet twists like Root Vegetable Gratin.
Ian’s Pizza fans inspire loyalty, slice by slice: One friend has to get the Chicken Penne Alfredo every time, another swears by the Smokey the Bandit. A colleague’s go-to is the Philly Cheese Steak.
The options available are endlessly imaginative and even funny (tortilla chips on a pizza?), with typically 15 or more varieties ready to be warmed and crisped in the oven for college students, downtown workers and families.
If "cream cheese" brings to mind a half empty tub of Philadelphia think again. Give the City of Brotherly Love a break and taste the difference with Grey Rush, an artisanal cream cheese crafted by Canadian creamery Primeridge Pure.
The first thing you notice is its fresh taste, especially if you’re more accustomed to having a container of Philly in the fridge door. The flavours are tangy but softly rounded by the creaminess of the cheese. The original-style product (plain) can be eaten on its own or serves equally well as a base for other flavours: fresh fruit, preserves or honey. It is easily spreadable and has a light texture with a rich, smooth finish.
The food Truck trend trucks on, as vehicular grilled cheese stand C'est Cheese parks itself in Cincy. This isn't your mama's grilled cheese - C'est Cheese will feature such elaborate and offbeat constructions as the "So Gouda," with Gouda, caramelized onion, and fig preserve on sourdough, or the "Hollywood," which melts together hot dogs, Asian pickles, red onion and American cheese.
Can you keep up with all the new food trucks?
Early July, look for C’est Cheese to hit the routes. It’s a gourmet grilled cheese truck, or more accurately, bus. “It’s most like an airport shuttle bus,” said owner Emily Frank. It’s got windows on both sides and the back, so it’s great for crowd interaction. You can get served at two windows.”
From the folks that brought you the Pyramids and the Sphinx comes Thalaga cheese, produced by Cairo based cheesemaker Greenland. Thalaga is a traditional middle eastern cheese made from Buffalo milk, giving Mozzarella di Bufala some competition from the other side of the Mediterranean.
Thalaga cheese itself is of the ubiquitous Middle Eastern "white cheese" variety. These cheeses are similar to feta or cream cheese — fresh, briny, varying from firm or crumbly to soft and spreadable. Thalaga is quite soft, extremely creamy and rich, has a nice, mild and milky taste, is spreadable as cream cheese but a little fluffier.
Golden Glen Creamery in Washington has issued a voluntary recall of 124 lbs of Red Pepper with Onion and Garlic Cheddar cheese, after a sample tested positive for Listeria.
A creamery in Northwest Washington is recalling 124 pounds of cheese because it may be contaminated with Listeria monocytogenes.
Golden Glen Creamery of Bow, WA Tuesday issued a voluntary recall of its Red Pepper with Onion & Garlic Cheddar produced on August 30, 2011 because a sample of the product taken by the Washington State Department of Agriculture tested positive for Listeria.