Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Meagan Fox is no chef; The power of Doritos; Of hot dogs and celery juice

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff .The Nibbles Food Trend Blog had 1,024 page views in April.

The menu by chef Rick Bayless for the state dinner honoring Mexico as reported by the White House:
-Jicama with Oranges, Grapefruit, and Pineapple and Citrus Vinaigrette served with
Ulises Valdez Chardonnay 2007 “Russian River”
– Herb Green Ceviche of Hawaiian Opah and Sesame-Cilantro Cracker
Oregon Wagyu Beef in Oaxacan Black Mole with Black Bean Tamalon and Grilled Green Beans served with Herrera Cabernet Sauvignon 2006 “Selección Rebecca”
– Chocolate-Cajeta Tart with Toasted Homemade Marshmallows, Graham Cracker crumble and Goat Cheese Ice Cream served with Mumm Napa “Carlos Santana Brut” N/V

Reported by TIME:
Food is entrenched in our (Indian) culture, in our families, in our history,”
observes master sommelier Alpana Singh, director of wine and spirits for Chicago-based Lettuce Entertain You restaurant group. “Cooking is not something sudden for us,” she adds. “We’re just expanding beyond our own community.”

A newspaper coupon for new Oscar Meyer Beef Hot Dogs reports:
“No nitrates or nitrites added. Except those naturally occurring in celery juice.”

From a report on France24.com:
Investigators in Naples are setting their sights on the thousands of small, lower-end pizza shops and bakeries that dot the city on suspicion that patrons may “use wood from caskets to keep ovens burning.” Naples’ graveyard has long been hunting ground for thieves: Last year, 5,000 flower pots were stolen from the cemetery.

Reported by ALLURE:
“I’ll starve to death before I’ll cook for myself. I think I could survive a week without eating,” says 24-year-old actress Megan Fox who was just axed from the third Transformers film. .. Talking about cutlery, she added: “Putting my mouth where a million other mouths have been, just knowing all the bacteria that you carry in your mouth? Ucch!”

Reported by goodeater.org:
The Dorito is nothing short of a scientific leap in human biology, chemistry, and human anthropology. Think about how awesome it is to decode something as intricate as taste and create a product that human beings simply can’t resist! People say a VP at Frito Lay, Arch Hall, created Doritos. But it was really a scientist, in a lab, doing amazing science, who created that flavor. I seriously wish I could shake that person’s hand. I love Doritos for their shear animalistic power over me.”

Complaints, tirades, comments, critiques? lehndorffj@aol.com
Colorado summer food destinations: http://yellowscene.com/2010/05/18/on-the-food-trail/

Some kind words about this blog from the Denver Post:
“Lehndorff’s food for thought: Former Rocky Mountain News food writer John Lehndorff is keeping close track of local and national trends on his blog, Nibbles (johnlehndorff.wordpress.com). He scours the trades and trend reports so you don’t have to. Find out what we’re eating, and what the rest of the country is eating, all through Lehndorff’s winning perspective.”

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