On this Friday, I thought you might enjoy listening to some of my favorite, silly, food-related songs. Feel free to post your own favorite food songs in the comment section below. Happy Friday!
Song #1: Peanut Butter Jelly Time (Family Guy)
More videos and food songs after the jump!
Korean style tacos, a trend that started in Southern California, has started spreading around the country.
Source: July 27, 2010 NY Times article
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
Gary Danko's: Dinner at an SF institution and wear stretchy pants sort of night
So, word on the street is that Gary Danko is to San Francisco what Charlie Trotter is to Chicago, that is, a haut dining temple, if you will. No jeans allowed, arrive on time, and most important, wear some stretchy pants–but dressy ones, because the food? It just. Don’t. STOP.
Thanks to my husband and the awesome Casey and Nash at AdMob (don’t their names sound like the names of a morning radio show team? Casey and Nash in the A.M.!), I had the pleasure of donning my own dressy stretch pants and checking out Gary Danko for myself.
Get ready for a ridiculous amount of food porn–five- five course meals worth. And if it would make you feel any better, by all means…put on some stretchy pants.
If the flavor of something you are making, like a sorbet base or fruit coulis, is too sweet, add some lemon or other citrus juice. The acid in the citrus will cut through all the sugar in the recipe and provide a balanced sweet and tart flavor, instead of a cloyingly sweet product.
Source: A former teacher/chef from Culinary School
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
When peeling ginger, use a spoon to take the skin off. The skin is paper-thin, and a spoon removes it without removing any precious ginger flesh.
Source: A random chef I worked with in Chicago
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
When peeling a hard boiled egg, do it under a running faucet of water. The water will soften the shell and make it much easier to peel off.
Source: Chef Vonhoff, an old teacher of mine from Culinary School
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
This is Nick and I, circa 1999-ish. I know what you're thinking. I was just as hot in 12th grade as I am today. Who knew?
Meet Nick. I’ve known Nick since my freshman year of high school, when I tripped while jogging and fell on my face in front of the entire gym class. Nick teased me endlessly, and a friendship was formed.
In our 15 years of friendship, we have bonded over many things–marching band, roller blading, and most recently, food. Nick loves it but wants to learn more, and I love it, know a lot, and love to talk. A perfect combo if you ask me.
Recently, Nick asked if I could help him form a weekly dinner plan that he could execute in between attending nursing school and his day job. His goal? To stop eating frozen pizzas and tv dinners when he is short on time, and to use his few free days to cook more.
Check out the plan I created for him and how well it worked for him (plus food porn) after the jump.
The innards of my canning cabinet. And yes, the cans are totally organized into groups based on ingredients and recipe. I'm a food nerd.
About once a year, I like to ask, what is in your canning cabinet? This year, I’m really proud of mine. For the first time ever, I have room in my actual kitchen for my canned goods–two entire shelves, in fact!
More food porn and peeks inside my canning cabinet after the jump.
In the past, farmers used to bring their produce to top chefs, begging for them to it. Today, chefs are courting farmers with high quality produce in order to ensure they get the best product possible when a million other restaurants want the same thing.
Source: July 20, 2010 NY Times article
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
A bottle of Green Flash Brewing Company's Hop Head from San Diego, California. The first of many delicious things at Bay Wolf.
A week after we moved for the second time in six months, my husband and I were both so exhausted, we couldn’t even fathom slapping together a peanut butter and jelly sandwich, let alone a proper dinner. It was hard to focus on anything after the month we’d had–finding out that our landlord wanted to sell our apartment after we had moved there from across the country five months earlier, fighting with him to let us stay until the end of our lease, losing, and finding/moving into another apartment.
It was a week night, we were poor from the move, and we felt like zombies, but sometimes, you just need a good meal to get you back on track. I really believe that. I stumbled upon a random restaurant yelp that sounded exactly like what we needed–upscale comfort food in a friendly environment just a few blocks from our new place: Bay Wolf.
Nevermind that I could not say the name without calling it Beowolf.
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