Food Republic http://www.foodrepublic.com Where Food, Drink & Culture Unite Tue, 28 Mar 2017 22:13:22 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.2 Citrus Peels Clean Wastewater, Sustainably http://www.foodrepublic.com/2017/03/28/citrus-peels-clean-wastewater/ http://www.foodrepublic.com/2017/03/28/citrus-peels-clean-wastewater/#respond Tue, 28 Mar 2017 18:00:14 +0000 http://www.foodrepublic.com/?p=167397 Food waste is on everyone’s minds these days, as culinary and scientific communities around the world unite to make headway on this urgent problem. Recent studies from Spain’s University of Granada and Mexico’s Electrochemical Research and Technological Development and Center of Engineering and Industrial Development suggest that a regularly discarded resource may prove useful in the […]

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Food waste is on everyone’s minds these days, as culinary and scientific communities around the world unite to make headway on this urgent problem. Recent studies from Spain’s University of Granada and Mexico’s Electrochemical Research and Technological Development and Center of Engineering and Industrial Development suggest that a regularly discarded resource may prove useful in the water filtration process. That’s right: Citrus peels clean wastewater, perhaps even as effectively as activated charcoal. Could orange be the new gold?

About 38 million tons of citrus peels, considered to be “residue” of the food system, are thrown away every year worldwide, and while they decompose fairly easily, that’s no reason not to harness their secret water filtration powers. A surface treatment called Instant Controlled Pressure Drop modifies the peels to become porous by increasing their surface area. This new texture readily adsorbs metals and other pollutants. Adsorption, unlike absorption, causes particles to adhere to the surface of the modified citrus peels rather than “soaking into” it.

What’s the advantage of causing the peels to attract these particles rather than absorb them? The answer is both smart and lucrative — and who said solving food waste couldn’t be a moneymaker, too? Once the first part of the process is complete, a second chemical treatment effectively harvests the peels’ pollutant coating. Those toxic metals don’t break down and are in fact valuable and able to be resold.

According to Luis Alberto Romero Cano, a researcher with the University of Granada’s Carbon Materials Research Team, “The results show a great potential for the use of said materials as adsorbents capable of competing with commercial activated carbon for the adsorption and recovery of metals present in wastewater, in a way that it could be possible to carry out sustainable processes in which products with a great commercial value could be obtained from food industry residues.”

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We Have A Ton Of Delicious Shellfish Recipes! http://www.foodrepublic.com/2017/03/28/we-have-shellfish-recipes/ http://www.foodrepublic.com/2017/03/28/we-have-shellfish-recipes/#respond Tue, 28 Mar 2017 15:00:09 +0000 http://www.foodrepublic.com/?p=167390 Did you know that we have hundreds and hundreds of shellfish recipes that need a new home in your kitchen? And we’ve got even more for our crustacean- and bivalve-enthusiast friends: sea urchin, handy techniques and in-depth guides about our favorite shell-encased treats. Take a deep dive into our colorful shellfish section for dishes from award-winning chefs and […]

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Did you know that we have hundreds and hundreds of shellfish recipes that need a new home in your kitchen? And we’ve got even more for our crustacean- and bivalve-enthusiast friends: sea urchin, handy techniques and in-depth guides about our favorite shell-encased treats. Take a deep dive into our colorful shellfish section for dishes from award-winning chefs and cookbook writers, and freshen up your repertoire from the sea. Here are a few of our recent favorites:

Recipe: Lemon Spring Peas With Seared Scallops

Scallops are incredibly quick to cook but really need a skillet that’s large enough to give each of them plenty of breathing room to sear. To ensure a golden crust on each scallop, wipe the skillet between batches. The moisture left from the first batch will keep the second one from searing properly. If you can find pea shoots at the farmers’ market, this is a perfect time to show them off as a garnish.

chilicrab
For lovers of spice, crab and rice, Korean chili crab just may be the perfect dish.

Recipe: Korean Chili Crab

My family have been going to Jin Go Gae, a Korean restaurant in New Malden, in southwest London, for the past five or six years. It’s not particularly conveniently located, and it’s pretty far from any station, but it’s known to be one of the best and most authentic Korean restaurants around. In fact, my parents still travel up from Portsmouth to eat there almost every month, and the restaurant is always full. One of my favorite dishes there is a spicy marinated raw crab dish called yangnyum gejang. In Korea, this dish is nicknamed “the rice thief,” because the sauce is so good that you keep going back for more rice to mop it up. Though I love it, raw crab isn’t for everyone, so this is our version. It’s addictive, messy, and delicious.

Thai Mussel Poke
Bust out of your poke rut with this Thai mussel spin on the popular Hawaiian raw tuna dish.

Recipe: Thai Mussel Poke

These mussels are on vacation in Thailand. Usually when I think of mussels, I think of moules frites — the black-shelled kind in a steaming pot served with a big bowl of fries, perfect for cold Paris nights. But for summery days, there’s this light and zingy preparation, in which succulent mussels, removed from their shells, swim among vegetables in coconut milk and fish sauce. A word on handling: Before cooking, throw away any cracked mussels or open mussels that don’t close when lightly pressed. But you don’t necessarily need to toss the ones that don’t open during cooking. Research has shown that sometimes mussels are just stubborn. Pry them open — as long as they smell fine, eat ’em!

lobstergnocchi-e1433784190417

Recipe: Lobster Gnocchi

We met Jeff Landry back when he was the chef and owner of the Farmer’s Table, a restaurant on Commercial Street in Portland serving locally sourced food. Since then, Landry has taken his expertise from the kitchen direct to the farmers and fishermen themselves, working to distribute their goods to other like-minded restaurants and to convert those restaurants that still import food unnecessarily. Gnocchi is Landry’s favorite lobster dish, and he recommends starting a day ahead of time, as the gnocchi actually turn out best if you make them, freeze them, and then cook them from the frozen state.

Goa Curry Mussels Hot Pot Recipe

Recipe: Goa Curry Mussels Hot Pot

In the late 15th century, while looking for a direct sea route from Europe to India for the spice trade, the Portuguese discovered Goa on the southwestern coast of India. Goan cuisine blends the pungent spice of Indian food with the influences garnered from over 400 years of Portuguese colonialism. On the riverbanks, simmering pots of seafood curries including fish, clams, crab, prawns, black mussels and longish green mussels called shinnaneo steam away, tended to by local fishermen and their families. The powerful aromatic broth, curry paste, garlic, cumin, coriander and cinnamon bark are tamed by the creaminess of coconut milk, bringing a beautiful balance to the broth. Cooked within five minutes or so, the mussels are served on the go during the hustle and bustle of the morning rush!

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World’s 50 Best Restaurants List Announces the 51-100 Runners-Up List http://www.foodrepublic.com/2017/03/28/worlds-50-best-restaurants-list-announces-51-100-runners-list/ http://www.foodrepublic.com/2017/03/28/worlds-50-best-restaurants-list-announces-51-100-runners-list/#respond Tue, 28 Mar 2017 14:07:52 +0000 http://www.foodrepublic.com/?p=167436 The World’s 50 Best Restaurants list just announced the 50 that didn’t make the cut this morning — but that still get bragging rights to being in the top 100. The U.S. claimed eight spots on the list, with four going to New York City and four to northern California. New York’s Estela made it to […]

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The World’s 50 Best Restaurants list just announced the 50 that didn’t make the cut this morning — but that still get bragging rights to being in the top 100. The U.S. claimed eight spots on the list, with four going to New York City and four to northern California. New York’s Estela made it to number 66. The top 50 list will be announced on April 5 in Melbourne, Australia.

51. Mikla, Istanbul, Turkey
52. Nihonryori Ryugin, Tokyo, Japan
53. Burnt Ends, Singapore
54. Lyle’s, London, UK
55. Disfrutar, Barcelona, Spain
56. Nerua, Bilbao, Spain
57. Fäviken, Järpen, Sweden
58. Momofuku Ko, New York, USA
59. Combal Zero, Rivoli Italy
60. 8 1/2 Otto E Mezzo Bombana, Hong Kong, China
61. Hertog Jan, Bruges, Belgium
62. Quique Dacosta, Denia, Spain
63. The Test Kitchen, Cape Town, South Africa
64. La Grenouillère, La Madelaine Sous Montreuil, France
65. Biko, Mexico City, Mexico
66. Estela, New York, USA
67. Benu, San Francisco, USA
68. The French Laundry, Yountville, USA
69. Hiša Franko, Kobarid, Slovenia
70. Aqua, Wolfsburg, Germany
71. Lung King Heen, Hong Kong. China
72. Schloss Schauenstein, Fürstenau, Switzerland
73. La Colombe, Cape Town, South Africa
74. The Jane, Antwerp, Belgium
75. Sud777, Mexico City, Mexico
76. Lasai, Rio De Janeiro, Brazil
77. Marin Berasategui, Lasarte-Oria, Spain
78. Indian Accent, New Delhi, India
79. Maaemo, Oslo, Norway
80. Le Cinq, Paris, France
81. Maní, São Paulo, Brazil
82. Chef’s Table at Brooklyn Fare, New York, USA
83. Atelier Crenn, San Francisco, USA
84. The Restaurant at Meadowood, St. Helena, USA
85. Belcanto, Lisbon, Portugal
86. Odette, Singapore
87. Per Se, New York, USA
88. Selfie, Moscow, Russia
89. Mingles, Seoul, Korea
90. Manresa, Los Gatos, USA
91. St. John, London UK
92. Twins, Moscow, Russia
93. Le Chateaubriand, Paris, France
94. Kadeau, Copenhagen, Denmark
95. Quay, Sydney, Australia
96. Epicure, Paris, France
97. Sushi Saito, Tokyo, Japan
98. Hedone, London, UK
99. Florilège, Tokyo, Japan
100. Olympe, Rio De Janeiro, Brazil

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How To Make Soy Sauce, Asia’s Seasoning http://www.foodrepublic.com/2017/03/28/make-soy-sauce-asias-seasoning/ http://www.foodrepublic.com/2017/03/28/make-soy-sauce-asias-seasoning/#respond Tue, 28 Mar 2017 13:00:09 +0000 http://www.foodrepublic.com/?p=167379 Let’s learn how to make soy sauce! Chances are, you know Food Republic’s passion for food infographics very well. Our global hot dog graphic alone is worth its weight in…well, hot dogs. Author Laura Rowe compiled a whole book of creativity-stimulating illustrations to school you on a variety of topics. Freshen up your food knowledge […]

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Let’s learn how to make soy sauce! Chances are, you know Food Republic’s passion for food infographics very well. Our global hot dog graphic alone is worth its weight in…well, hot dogs. Author Laura Rowe compiled a whole book of creativity-stimulating illustrations to school you on a variety of topics. Freshen up your food knowledge with Taste, and impress your dining companions.

Condiment, seasoning, ingredient, dip, marinade and more – soy sauce is as ubiquitous in East Asian cookery as salt is in the Western world. Its recipe is thousands of years old and can come in a number of varieties — thick, thin, light or dark — but it’s best known for its deeply savory, almost meaty flavor (despite being completely vegan). If made using traditional methods, it can take a year or more to ferment, but modern interpretations of this natural brew can be nailed in as little as three months. At its quickest (and most inferior — don’t even bother buying it), it can be made in a few days using chemical hydrolysis, a process in which various acids, preservatives, sweeteners and artificial flavorings are added.

Reprinted with permission from Taste: The Infographic Book of Food

EXT Taste_soysauce-infographic only_Aurum

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FYI Announces Two New Food Shows, Plus “Food Porn” Returns http://www.foodrepublic.com/2017/03/27/fyi-announces-two-new-food-shows-one-returning/ http://www.foodrepublic.com/2017/03/27/fyi-announces-two-new-food-shows-one-returning/#respond Mon, 27 Mar 2017 19:30:14 +0000 http://www.foodrepublic.com/?p=167403 FYI, the network behind reality television series such as Tiny House Nation and Food Porn, just announced two new food shows that’ll premiere this year. Making its TV debut is Stove Tots, a competition-based show featuring kids and their parents. The pressure’s on when three aspiring chefs compete in a two-round elimination tournament. Think Master Chef Junior meets Toddlers & Tiaras. Fast-forward […]

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Stove Tots will premiere this season on FYI. (Photo courtesy of FYI.)
Stove Tots will premiere this season on FYI. (Photo courtesy of FYI.)

FYI, the network behind reality television series such as Tiny House Nation and Food Porn, just announced two new food shows that’ll premiere this year.

Making its TV debut is Stove Tots, a competition-based show featuring kids and their parents. The pressure’s on when three aspiring chefs compete in a two-round elimination tournament. Think Master Chef Junior meets Toddlers & Tiaras. Fast-forward 20 or so years and you get new series, Man vs Master. Each episode, three underrated chefs compete against each other for the chance to face off with a world-renowned chef. Challenges are focused on the master’s signature style and methods. Winners also get to apprentice under the master. Former Top Chef host and James Beard Award–nominated author Richard Blais will host.

Returning for its sophomore season is Food Porn. New York chef and restaurateur Michael Chernow plays host and hunts down the most shared dishes on the Internet. It’s like if our #FRavorites Instagram tag, but on TV.

Premiere dates have yet to be announced.

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This Artist Wants You To Cook Sous Vide In Your Laundry http://www.foodrepublic.com/2017/03/27/art-project-sous-vide-laundry/ http://www.foodrepublic.com/2017/03/27/art-project-sous-vide-laundry/#respond Mon, 27 Mar 2017 19:00:36 +0000 http://www.foodrepublic.com/?p=167376 You can sous vide almost anything, from yogurt and eggnog to burgers and lobster. There are special tools that make it easier, and it can even be done in a dishwasher. But mixed in with the whites or darks in your next load of laundry? Art student Iftach Gazit played with the idea of throwing […]

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You can sous vide almost anything, from yogurt and eggnog to burgers and lobster. There are special tools that make it easier, and it can even be done in a dishwasher. But mixed in with the whites or darks in your next load of laundry?

Art student Iftach Gazit played with the idea of throwing steaks, salmon and vegetables in with dirty socks and shirts in design project “Sous La Vie.” Fast Co.Design reports that Gazit designed plastic bags wrapped in waterproof material called Tyvek paper, the same material worn by doctors working with Ebola-affected patients, for use as the sous vide bags.

Gazit writes on his website that the design project is a clash between the upper and lower classes in America: high-end cuisine meets the 24-hour laundromat.

“The Sous La Vie laundry dinner serves as a reminder of lost homes and (the American) dreams,” he writes. “It offers a deep look at the cultural conditions that determine what products we consume, in this case capitalism and fast food vs. socialism and slow food (not to say one is better than the other). The laundry dinner is not intended solely for the homeless, but much rather for us all: a product that reflects on our taste, our economic ability and our culture.”

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15 Spring Salads To Usher In The New Season http://www.foodrepublic.com/2017/03/27/spring-salad-recipes/ http://www.foodrepublic.com/2017/03/27/spring-salad-recipes/#respond Mon, 27 Mar 2017 13:00:16 +0000 http://www.foodrepublic.com/?p=167221 Spring is the greenest, freshest season of the year. Sweet, tender shoots poke up from the ground — slim, succulent pencil asparagus, we’re looking at you — and mushrooms, ferns, artichokes, fresh herbs and baby greens are abundant. Ditto fava beans, avocados, sprouts and heads of lettuce. There’s no better time to make any of these […]

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Spring is the greenest, freshest season of the year. Sweet, tender shoots poke up from the ground — slim, succulent pencil asparagus, we’re looking at you — and mushrooms, ferns, artichokes, fresh herbs and baby greens are abundant. Ditto fava beans, avocados, sprouts and heads of lettuce. There’s no better time to make any of these beautiful spring salads, specially selected to be most delicious right now.

Recipe: Snap Pea, Asparagus And Avocado Salad

Radishes make a spicy and radiant, almost fluorescent pink vinaigrette that leaves me pretty much in awe of nature every time I make it. That color, combined with varying hues of bright green thanks to snap peas, asparagus, avocado, and torn basil, makes this salad absolutely gorgeous. It is fresh and light — perfect for one of spring’s warm days or nights.

It's so simple, you'd be silly not to make it. (Photo: Quentin Bacon.)
It’s so simple, you’d be silly not to make it. (Photo: Quentin Bacon.)

Recipe: Chilled Asparagus Salad

While thick asparagus are great for roasting, I like to turn thin ones into a simple salad. I cook them very briefly so they retain their crunch. The optional sieved hard-cooked egg, called mimosa, is a traditional spring topping for this chic dish.

Tuna Sushi Salad
Make this simple tuna sushi salad for a healthy meal any day of the week.

Recipe: Tuna Sushi Salad And Wasabi Avocado

Everything that’s great about sushi in a salad. It’s good for you, filling, fresh, and bursting with wonderful Japanese flavor. This punchy dressing has become something I make on a weekly basis! To make this gluten-free, use tamari instead of soy sauce. Vegetarians can serve this with pan-fried mushrooms or tofu instead of tuna.

hoppin' john salad recipe
Add some bacon to your sprouts for a Hoppin’ John that will steal the show.

Recipe: Sprouted Hoppin’ John Salad

The new cookbook from award-winning chef and PBS show host Vivian Howard is a deep dive into Southern food. Rather than publishing a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and prepare to see the Tar Heel State as never before. If you’ve never made Hoppin’ John, a Southern vegetable staple, try it with sprouted grains for extra nutrients and hot bacon vinaigrette for extra hot bacon.

Photo: Erin Kunkel
Add some color to your salad blues. (Photo: Erin Kunkel.)

Recipe: Chard Salad With Artichoke Hearts And Kalamata Olive Vinaigrette

Artichokes are essentially two vegetables in one. In this recipe we use the heart, which is tender with a texture somewhere between a really creamy potato and a roasted turnip. But you can also eat the bottom part of the leaves; dip them into some homemade lemon aioli or melted butter with lemon juice mixed in. Serve the leaves as a snack while you’re getting the rest of the meal ready. It’s like the Tootsie Pop of vegetables. As Lil’ Kim once said while singing about artichokes: How many leaves does it take to get to the center?

green bean and warm goat cheese salad recipe
This salad comes with a flaky cheese pocket.

Recipe: French Green Bean Salad With Goat Cheese

When I’m in Paris, I love to have a big salad with warm goat cheese for lunch. By wrapping the cheese in phyllo dough and baking it, I end up with a delicious package that’s crispy on the outside with creamy goat cheese inside. A cold salad with French string beans is the perfect counterpoint.

falafel crouton recipe
Your salad called. It really wants to meet these croutons. (Photo: Evan Sung; stylist: Kaitlyn DuRoss.)

Recipe: Falafel Crouton Salad

Making falafel from scratch isn’t complicated; it just requires some planning: Soak the chickpeas in advance, pulse with seasonings and a few binders, shape and fry. To my mind, few freshly fried crispy things are as delicious. You can even make the batter a day before you fry it; I tried it and was surprised at how well it held up in the fridge.

avocado and broccoli salad
You’re looking at this summer’s best salad.

Recipe: Easy Avocado And Broccoli Salad

Some friends of ours brought a raw broccoli salad over to our house one night for a get-together and we all fell in love. It was simple, traveled well and tasted amazing. After thinking over the combinations that would work well with the broccoli, I settled on this iteration. The creamy avocado contrasts with the crispy, salty bacon, and the tart lemon does the same with the sweet cherry tomatoes, making for a dish perfect for parties. It pairs well with chicken, fish or pork and keeps well in the refrigerator overnight.

Soba, Cauliflower And Blood Orange Salad Recipe
A refreshing noodle salad

Recipe: Soba, Cauliflower And Blood Orange Salad

The creamy ginger sauce gives this salad a real lift. This dressing works just as well with other dishes, like roasted vegetables.

Sugar Snap Pea Salad Recipe
Sit down with this satisfyingly crunchy salad.

Recipe: Sugar Snap Pea Salad

As soon as sugar snap peas show up at the farmers’ market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.

Grilled Avocado with Quinoa Salad Recipe
This vegan salad won’t have you craving any meat.

Recipe: Grilled Avocado With Quinoa Salad

This salad is perfect to offer on a buffet as an appetizer or vegetarian option, or as a simple healthy meal at home. The acid from the citrus, tomatoes and vinaigrette combined with nutty quinoa and the creamy grilled avocado is a perfect balance for a warm summer meal.

Photo: Richard Martin
Pretty up your plate with these radishes and citrus. (Photo: Richard Martin.)

Recipe: Radish And Citrus Salad With Candied Shallots

Chef Josephine Proul tells us that the idea for this salad was that it’d be like a radish crudo, made with thinly sliced watermelon and Easter egg radishes. “Some people think radishes are spicy or bitter, but this salad has some contrast in it,” she says. There’s citrus for acidity, a mint vinaigrette for texture and freshness and almond, “which plays like cheese or meat for a rounding effect,” she explains.

Take advantage of ramps and fava beans season with this salad. (Photo: Francoise Villeneuve.)
Take advantage of ramps and fava beans season with this salad. (Photo: Francoise Villeneuve.)

Recipe: Fava Bean Salad With Pickled Ramps And Goat Cheese

Ramps have a pretty short season, but when they’re here come spring, they’re on every restaurant menu. Its leaves are versatile, adding a garlicky heat to pesto, vinaigrettes and other sauces. They can also be wilted in a sauté pan with other seasonal goodies like morels, which are also out around about now. The ramp’s bulb is even more pungent than the leaves. Even though they lack the leaves’ gorgeous emerald green color, their texture makes for a fabulous pickle.

sugar snap pea salad recipe
Crunch into this light seasonal salad.

Recipe: Sugar Snap Pea And Endive Salad

Sugar snap peas are really a great versatile vegetable. A quick blanch in heavily salted water and then shocked in plenty of ice water is ideal in bringing out the crispness of the snap peas.

Photo: Victoria Pearson
Pinky up! Time to class up your potato salad with some French mayo. (Photo: Victoria Pearson.)

Recipe: Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette

Modeled after the French mayonnaise mix, this savory Provençal potato dish is welcome at any picnic.

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Pasta, Recipes, No-Shows: 10 Hot Topics On Food Republic http://www.foodrepublic.com/2017/03/24/pasta-recipes-no-shows/ http://www.foodrepublic.com/2017/03/24/pasta-recipes-no-shows/#respond Fri, 24 Mar 2017 17:00:17 +0000 http://www.foodrepublic.com/?p=167328 We were very recipe-driven this week. From James Beard Award–nominated recipes to the as-seen-on-television, we rounded them up, watched them get prepared and mapped them out. We also talked to chef Anthony Sasso from La Sirena in New York City about his recent trip to Spain and how he came up with the jamón globe. […]

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We were very recipe-driven this week. From James Beard Award–nominated recipes to the as-seen-on-television, we rounded them up, watched them get prepared and mapped them out. We also talked to chef Anthony Sasso from La Sirena in New York City about his recent trip to Spain and how he came up with the jamón globe. If you have ever wondered what the difference between queso and queso fundido is, we have the answer. All that and more on this week’s Hot Topics.

  1. How many pasta shapes do you know? Study this chart and know them all.
  2. Love It’s Always Sunny in Philadelphia? You’ll love watching this guy make rum ham, Fight Milk and Riot Juice.
  3. Chef Michael Voltaggio and OpenTable have one thing in common: They hate no-shows.
  4. We rounded up our recipes created by this year’s James Beard Award nominees.
  5. What’s the most searched recipe in your state? This illustration maps it out.
  6. Expand your knowledge of Japanese cuisine with chawanmushi, a savory egg custard.
  7. We ventured to Dos Toros in New York City and learned how to wrap a proper burrito for our weekly FRL on Facebook Live.
  8. Do you know the difference between queso and queso fundido? Chef Albert Gonzalez in Austin, Texas, tells us.
  9. Chef Anthony Sasso at NYC’s La Sirena tells us about his recent trip to Spain.
  10. Crispy cauliflower doused in turmeric is the best way to eat your veggies.

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The Whiskey Sour Gets A Chinese Accent, Thanks To Green Tea http://www.foodrepublic.com/2017/03/24/167337/ http://www.foodrepublic.com/2017/03/24/167337/#respond Fri, 24 Mar 2017 16:00:17 +0000 http://www.foodrepublic.com/?p=167337 Tea’s subtlety and ceremony has been appreciated for centuries, and though it was never employed in distillates to the extent that herbs and spices have been used in creating a myriad of unique liquors and bitters, it was definitely one of the five core ingredients found in punch, well before cocktails were ever conceived. Chinese cuisine […]

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Tea’s subtlety and ceremony has been appreciated for centuries, and though it was never employed in distillates to the extent that herbs and spices have been used in creating a myriad of unique liquors and bitters, it was definitely one of the five core ingredients found in punch, well before cocktails were ever conceived. Chinese cuisine has also employed tea as a seasoning for centuries, and at Brooklyn’s King’s County Imperial, in addition to dining on Jasmine Tea–Smoked Mu Shu Duck, a gunpowder green tea–infused whiskey sour may also suit your fancy.
Beverage director Richard Murphy and barman Garrett Bonasorte knew they wanted to add a whiskey sour to the menu, and in reaching for a bottle of Bulleit Rye off the back bar, the idea of using a gunpowder tea came to mind. Infusing the tea into the whiskey, the combo worked, with Murphy adding a bit of locally sourced orgeat (almond syrup) to balance out the tea’s strong flavors, in addition to the drying foam of egg white. Because the cocktail is built for speed, the team at King’s Country actually batches the concoction and pours it from a keg, adding the egg white after it comes out of the tap and then giving it a final shake.
Gunpowder tea is distinctive in that it is rolled into dried pellets, allowing the leaves to be impervious to damage and retain their flavor; it unravels once steeped. The smaller and tighter the pellets, the higher the quality of tea, it is thought. Robust and smoky in flavor, teas like this are ideal for not getting lost when paired with a spirit or cocktail. Brooklyn bar Dutch Kills’ use of a smoky Lapsang Souchong tea syrup is a prime example. As the saying goes, there is always time for tea, even during cocktail hour, apparently.

The Powder Keg
Serving: 1 cocktail
2 oz Gunpowder Green Tea–Infused Bulleit Rye
0.5 oz Fresh Lemon Juice
0.5 oz Honey Syrup
1/4 oz Orgeat
Egg White
Directions:
1) Pour liquid ingredients in one shaker tin and egg white in the other.
2) Combine tins and dry shake (without ice) briskly for several seconds to create an egg white emulsion.
3) Add ice to the tins and shake again for 10 seconds. Double strain into chilled cocktail coupe glass.
4) Garnish with a lemon wheel and small pinch of green tea on lemon wheel.
Prep Time: 5 minutes
Difficulty: Moderate

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Consume Mezcal, Ice Cream, Coffee For Charity: This Week In Food Activism http://www.foodrepublic.com/2017/03/24/consume-mezcal-ice-cream-coffee-for-charity-this-week-in-food-activism/ http://www.foodrepublic.com/2017/03/24/consume-mezcal-ice-cream-coffee-for-charity-this-week-in-food-activism/#respond Fri, 24 Mar 2017 13:00:34 +0000 http://www.foodrepublic.com/?p=167320 Restaurants are in the giving spirit this week. Depending on where you are, treat yourself to coffee, mezcal, beer or ice cream and donate to nonprofit organizations. You don’t have to ask us twice to consume mezcal in the name of charity. The liquid nitrogen ice cream churners at Smitten Ice Cream in San Francisco […]

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Smitten Ice Cream in San Francisco donated proceeds from yesterday's sales to local non-profit La Cocina. (Photo: Smitten/Facebook.)
Smitten Ice Cream in San Francisco donated proceeds from yesterday’s sales to local nonprofit La Cocina. (Photo: Smitten/Facebook.)

Restaurants are in the giving spirit this week. Depending on where you are, treat yourself to coffee, mezcal, beer or ice cream and donate to nonprofit organizations. You don’t have to ask us twice to consume mezcal in the name of charity.

  • The liquid nitrogen ice cream churners at Smitten Ice Cream in San Francisco opened their biggest SF shop in the Mission district on Thursday. They slung scoops on opening day at “pay what you’d like” prices, with proceeds going to La Cocina, a local nonprofit offering kitchen space and mentorship to low-income immigrant women looking to get into the food industry.
  • Peet’s Coffee released its annual Anniversary Blend and will be donating 25 cents for every cup of the blend purchased to Coffee Kids, a training and mentoring organization in Colombia. The blend will be available in Peet’s Coffee locations and in grocery stores for a limited time.
  • Temerario in NYC’s Chelsea neighborhood is teaming up with Panorama Mezcal in hosing a mezcal tasting night on Monday, March 27. Ten brands and 40 mezcals will be available for the tasting. Tickets are available for $30 and $40 at the door, with proceeds going to benefit the ACLU.
  • Spelman College in Atlanta is hosting a Food Justice Symposium on Thursday, March 30. Food justice activist LaDonna Redmond will be joined by food policy expert Alison Brown and an assistant professor of environmental justice at the University of Wisconsin-Madison to discuss how race, gender and class intersect in the food justice world.
  • Pour for More is a nonprofit group in Michigan that works with over 15 vendors serving beer to collect donations to benefit local charities. A new charity is the focus each month. The organization is gearing up to benefit the Disability Network of Northern Michigan in April.

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What Is Mood Dining? http://www.foodrepublic.com/2017/03/23/what-is-mood-dining/ http://www.foodrepublic.com/2017/03/23/what-is-mood-dining/#respond Thu, 23 Mar 2017 17:00:16 +0000 http://www.foodrepublic.com/?p=167257 Mood dining isn’t about what you’re in the mood for, but rather what mood you want to be in. At Milaidhoo in the Maldives, chef Ahmed “Seabass” Sivath designs menus that encourage travelers to experience ultimate relaxation through five “moods.” Paired with spa treatments and locale, the moods consist of “Deep Sleep,” Getting Into the […]

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Mood dining isn’t about what you’re in the mood for, but rather what mood you want to be in.

At Milaidhoo in the Maldives, chef Ahmed “Seabass” Sivath designs menus that encourage travelers to experience ultimate relaxation through five “moods.” Paired with spa treatments and locale, the moods consist of “Deep Sleep,” Getting Into the Milaidhoo Mood,” “Sunrise Awakening,” “Curious Adventures” and “Sunset Chill.” Whether you’re looking to explore new territory or just catch up on some sleep, the moods are designed to nourish through food and activity. The concept is based on the theory that some foods affect gut chemistry and mood.

Katherine Anthony, marketing manager of Milaidhoo, says tailoring a mood to aid with sleeping was a goal of the hotel’s.

“We’re very aware that lack of sleep is something that almost everyone in the modern world is struggling with, so the Deep Sleep menu was the priority for us,” she says. “Building on that, we then looked at our guests’ other needs — to relax, to revive and to get into the holiday mood — and created menus and activities around that.”

Deep Sleep presents a lighter meal with dishes like hot passion fruit green tea soup, a meditation session and a spa treatment to encourage more restful sleep. Sunrise Awakening helps on the other end of the spectrum with an energetic breakfast of fruit skewers with toasted coconut and lime. Confit Tasmanian salmon with green apple puree, green papaya and spearmint salad is highlighted in the Milaidhoo mood. Sunset Chill includes wagyu beef en croute, pan seared foie gras with brioche, quince paste and smoked salmon, while bento boxes can be toted along the Curious Adventures.

The mood dining prices range from $140 to $1,050.

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