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Monday, April 27, 2009
Food News Get a free piece of chicken
Posted By Kimberly Lawson on Mon, Apr 27, 2009 at 9:33 AM
Today and today only, go to any area KFC and get one piece of their new Kentucky Grilled Chicken for free.
Friday, April 24, 2009
Food News National Pretzel Day is Sunday
Posted By Kimberly Lawson on Fri, Apr 24, 2009 at 4:07 PM
From PretzelMaker.com:
Locations nearby:
| Pretzel Time
Concord Mills |
8111 Concord Mills Blvd, Space #502 | Concord | NC | 28027 | (704) 979-6600 |
| Pretzel Time
Carolina Mall |
1480 Concord Pkwy Ste 65 & 66 | Concord | NC | 28025 | (704) 795-3544 |
For more infomation, visit www.pretzelmaker.com.
Smorgasbord Factory-produced kimchi, yay or nay?
Posted By Kimberly Lawson on Fri, Apr 24, 2009 at 11:38 AM
I found an interesting article on the LA Times site about a company that mass-produces kimchi, the delicious staple dish in Korean cuisine. The first sentence of the article reads, "David Kim [the owner] insists it tastes like his mom's."
But will it taste like MY mom's? I think not. Everyone's kimchi tastes differently. I'd like to think it's the amount of soul a person puts into making their kimchi, but who knows, since I can't get my mom to show me how to make it.
The article states, "Kimchi-making was once a family affair in which grandmothers, mothers, daughters and aunts would gather for the arduous task of grinding together a peppery paste to be stuffed by hand between each layer in a head of cabbage. Centuries-old recipes have been proudly passed down through the generations."
The sad truth is that many young Korean Americans today will readily buy factory-made kimchi because we're just too busy (or too lazy) to learn how to make it. I personally depend on my mom to make me up a jar whenever I go home to visit. (I currently have a jar of turnip kimchi in my fridge.) It's no wonder Cosmos Food Co. — the largest kimchi factory in the United States — bottles 8,000 pounds of the stuff every day.
I'm still wary of purchasing a jar of the stuff from an American grocery store. Delicious, spicy kimchi from a Wal-Mart? It's hard to fathom.
Food News Food News: April 24
Posted By Tricia Childress on Fri, Apr 24, 2009 at 9:30 AM
* An international Syrah tasting is being held at Global Restaurant on Wednesday, April 29, from 6:30 p.m. until 7:30 p.m. Wines are from the Country Vintner and the event is hosted by Jeremy Mason. Hors d'oeuvres will be paired with each wine. Featured wines include Charles Smith "Boom Boom" Columbia Valley 2007 Syrah; Ferraton Crozes Hermitage Matiniere Rhone 2006; Qupe Central Coast 2007 Syrah; and D'Arenberg Footbolt McLaren Vale 2005 Shiraz. $16 per person (plus tax and gratuity). 704-248-0866. www.global-restaurant.com.
* The Wine Shop at RiverGate, 14142 RiverGate Parkway, is now open for Sunday brunch: 11 a.m. until 2 p.m. 704-831-9000.
Thursday, April 23, 2009
Food News 5 ways to save on organic food
Posted By Kimberly Lawson on Thu, Apr 23, 2009 at 10:36 AM
I guess I'm about as environmentally conscious as the next person, but I just can't bring myself to spend the extra money on organic foods. Yes, I know it's healthier for you, but a girl has bills to pay, ya know?
ConsumerReports.org has a neat little list of five ways to save when shopping for organic food. For example, they say to "buy lots of fresh fruits and vegetables in season. That’s when prices are lowest." Who'd have thunk it?
Wednesday, April 22, 2009
Events 31 Cent Scoop Night at Baskin Robbins
Posted By Kimberly Lawson on Wed, Apr 22, 2009 at 4:21 PM
This sign was spotted at the Baskin Robbins on Graham Street.
Ice cream for 31 cents AND it's to help a good cause? That's what I'm talking about!
Food News Food News: April 22
Posted By Tricia Childress on Wed, Apr 22, 2009 at 3:55 PM
* Locally owned Harris Teeter is ranked fifth nationally in Consumer Reports' “Rating Supermarkets” in the May 2009 issue, beating Costco (seventh) and Whole Foods Market (eighth). Trader Joe’s is ranked second. Readers scored supermarkets on service, perishables, price and cleanliness.
* Sonoma Modern American, 100 North Tryon St., has a new menu. Items on the sharing menu include BBQ Duck Sliders with Fig Jam; Lobster Roll; Tater Tots with Sharp Cheddar Cheese Fondue; and a Cuban Reuben with Pork Belly, Gruyere, and Pickled Cabbage. New entrees include Grilled Scottish Salmon with Lemon Pepper Bacon Chick Peas, and Asparagus; and Pork Tenderloin with English Peas, Pappardella Pasta, Carrots, Roasted Tomatoes, and Pancetta. Specials include three courses for $30 on Thursdays through Saturdays. 704-332-1132. www.sonomarestaruants.net.
* Udipi Pure Vegetarian Cuisine, 9510 University City Blvd., has closed.
Recipe TESTED RECIPE: Bran Muffins
Posted By Priscilla Tsai on Wed, Apr 22, 2009 at 11:22 AM
Bran muffins make a great breakfast because they contain 3 grams of fiber, which will keep you full. The star ingredient is bran, which is the hard outer layer of grain, a by-product of processed wheat and oats. Wheat bran is high in protein, magnesium, manganese, niacin, phosphorus, zinc and vitamin B6, and is low in fat, with no cholesterol, and no sugar or sodium.
Store-bought bran muffins taste good but are loaded with oil and calories. When so-called healthy muffins leave grease on your fingers, that's never a good thing.
I got this recipe for Top-Notch Bran Muffins from the back of the Kretschmer Toasted Wheat Bran jar. (You can find bran in the cereal aisle of your grocery store, usually on a top shelf.) I made them on Monday night and they are so tasty, I've already eaten three (today is Wednesday!). Oops. The best part is that these muffins contain only 170 calories and 5 grams of fat per muffin. And they don't leave grease on your fingers.
Top-Notch Bran Muffins
1 1/4 cups flour
1 cup toasted wheat bran
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup molasses or honey
1/4 cup oil
1 egg
3/4 cup raisins
Preheat oven to 400 degrees F. Grease or line muffin tins.
Combine dry ingredients. Combine wet ingredients. Add wet to dry until
moistened. Stir in raisins.
Fill muffin cups 2/3 full. Bake 20-22 minutes or until brown. Makes 12 muffins.
Three-Course Spiel Meet Tori Groat, personal chef and organic food lover
Posted By Ciara Lilly on Wed, Apr 22, 2009 at 10:27 AM
When was the last time you produced a meal using ingredients from your local farmers' market? It appears that the days of using fresh ingredients have ceased, and have been replaced with the convenience of fast food. This is where Chef Tori Groat comes in to save the day. She is the founder of Eat Right at Home Personal Chef Services. As noted on her Web site, her philosophy is simple: using local, organic ingredients provides us with a closer connection to the foods we eat, makes us more aware of the food providers in our communities and brings us full circle to healthy farm-to-table eating.
Creative Loafing: I read in your biography that you prepare special diets for clients with food allergies. What is the most challenging food allergy to cook around?
Tori Groat: I don’t think any one allergy is tough to cook around. I would say multiple food allergies can be tough. I have really been able to work around that; I have two kids that have multiple food allergies, so that made me very experienced, very quick.
You speak on your Web site about "organic ingredients providing us with a closer connection to the food we eat." How is this achieved exactly?
Well, let me first start by saying that the term organic is really loosely used, and it differs from state to- state. So anyone can put a label saying organic on their food. With me, I get to see the farmers. I can see when it’s picked, how it’s grown, and these are all things we have lost connection with. Just having that connection with farmers helps me.
For those people contemplating a transition from a McDonald’s diet to an organic diet, what advice would you give to convince them to try organic products?
Well, I have quite a bit of experience with that because I used to be the McDonald's eater. I was very hesitant at first to try organic products, but the taste cannot be beat, it cannot be compared. And the way you feel is a big difference. I heard a quote from a farmer, this put it so well: "Cheap food is neither cheap, nor food." And I love that, because it is so true. We do, we have to make our health a priority by eating real foods.
(photo by Logan Canale)
Food News Blynk Organic celebrates Earth Day with coffee tasting
Posted By Priscilla Tsai on Wed, Apr 22, 2009 at 6:30 AM
A little birdie (named Twitter) told us that Blynk Organic will be hosting a free organic and direct trade coffee tasting 7 am - 4 pm today. Stop by Blynk, located in the lobby of 200 South Tryon St. uptown, to get your daily dose of caffeine.
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Recipe: Rose Water Tea Cookies 1
Cookies, tea and shouting. In that order. Ascending order.
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Photos: Mint Museum's Allure of Flowers After Hours
A peek into a fancy foodie fundraising event that incorporated flowers into, well, everything.
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Dish on this: Charlotte-based chefs join ACF Culinary Team USA 2016
As fall approaches, local chefs prepare for a culinary battle in Germany.
