Thursday, November 30, 2017

Christmas Candy Canes: 10 Creative Ways to Use This Holiday Candy


CHRISTMAS CANDY CANES: 10 CREATIVE WAYS TO USE THIS HOLIDAY CANDY





Christmas is synonymous with candy canes. What are you planning to do with all your leftover holiday candy this season?

We'd like to share these 10 creative ways to use Christmas candy canes in everything from hot beverages and cupcakes to beautiful festive decorations that will make your home cozier this winter.

You'll have a hard time picking just one DIY project so why not try them all. It's time to put your Christmas candy canes to good use!

CHRISTMAS CANDY CANES IDEA NO.1: GARNISH FOR BAKED GOODS


Crushed candy canes make wonderful garnish for cakes and cupcakes, especially when the icing is of a contrasting color. Mini candy canes are great too.

Crushed candy canes make wonderful garnish for cakes and cupcakes, especially when the icing is of a contrasting color. Mini candy canes are great too.

CHRISTMAS CANDY CANES IDEA NO.2: AWESOME STIRRERS

Add a festive touch to your wintertime beverages by using candy canes as stirrers. This Christmas candy will add a nice pop of flavor to herbal teas, hot chocolate and even coffee. Just don't forget to unwrap them before using!

CHRISTMAS CANDY CANES IDEA NO.3: MAKE PEPPERMINT BARK


Peppermint bark, another favorite Christmas time dessert, is made even more beautiful and delicious with the addition of crushed candy canes. Give the video a watch to learn this easy recipe from Get in My Belly.

CHRISTMAS CANDY CANES IDEA NO.4: CREATE A VASE


A nifty way to use Christmas candy canes is attach them to a can or jar and place flowers inside. Watch the video to learn how to make the ultimate candy cane vase.

CHRISTMAS CANDY CANES IDEA NO.5: TREE DECORATIONS

The curved shape of candy canes makes these an ideal Christmas tree decoration. The best part? You can eat them once the holiday is over.

CHRISTMAS CANDY CANES IDEA NO.6: GIFT DECOR

Planning on bringing your hostess a Christmas gift? Wrap it in ribbon and add a single piece of candy cane as a decorative touch. 

CHRISTMAS CANDY CANES IDEA NO.7: STUNNING CENTERPIECES

Filling a large glass jar or vase with candy canes is an easy and low-cost way of creating beautiful table centerpieces. You can combine them with flowers, greenery or even candles for a festive look. Using different sized candy canes is a nice way to add variety.

CHRISTMAS CANDY CANES IDEA NO.8: MAKE A WREATH




image via Trendy and Wild

You can create a pretty wreath for your front door by simply gluing candy canes together and tying them with a ribbon. Learn how to make this holiday wreath.

CHRISTMAS CANDY CANES IDEA NO.9: NAPKIN HOLDERS



image A Spoonful of Sugar Designs

For a lovely holiday table setting wrap cloth napkins in candy canes and ribbon. Your table will look that much sweeter.

CHRISTMAS CANDY CANES IDEA NO.10: FUN CARD HOLDERS



image via Industrious Justice

Another fun idea is to glue a few Christmas candy canes together for an edible card holder to indicate seating arrangements or label dishes. Click here to learn how to make them.

http://bit.ly/2j3junA

Michelin Guide to Hong Kong and Macau 2018 - The Full List


MICHELIN GUIDE TO HONG KONG AND MACAU 2018 - THE FULL LIST





The results for the Michelin guide Hong Kong and Macau 2018 have been released, with news of eight new one star restaurants in Hong Kong appearing on the list. Meanwhile, all the three and two star establishments have retained their stars with no new entrants.

The three Michelin-starred list remains the same with eight restaurants, six in Hong Kong and two in Macau. There are also 11 two-starred establishments in Hong Kong, and five in Macau, as per last year.

The Bib Gourmand eateries listed in the guide have also increased with 17 first time entrants making a total of 82 Bib Gourmand eateries listed in this year's guide, a distinction "handed out to eateries that offer a quality three-course set menu for a maximum of HKD400."

This is the tenth edition of the Hong Kong and Macau Michelin guide which now totals 227 restaurants in Hong Kong, and 65 restaurants in Macau, a huge tripling of numbers since it was first published in 2008.

All The New One Star Restaurants - All in Hong Kong
  • Arcane
  • Kaiseki Den
  • Imperial Treasure
  • Ying Jee Club
  • Yee Tung Heen
  • The Ocean,
  • Rech
  • Tate 
http://bit.ly/2j1Z0vt

Daniela Soto-Innes, the chef who has stormed New York!


DO-IT-AGAIN-DANIELA


Get to know Daniela Soto-Innes, the chef who has stormed New York with her explosive take on Mexican gastronomy.
Do-It-Again-Daniela

When the stern lady phoned to ask if President Obama and his wife Michelle could get a table for two at Cosme that evening - the buzz immediately erupted. A table was found, a cosy private space at the back, it didn’t matter that the restaurant was consistently serving over 300 covers a night and turning people away at the door, they would accommodate. As suspicious servicemen inspected exits and nervous floor managers jigged seating plans, they would accommodate.

Daniela Soto-Innes, the chef in charge of the kitchen at Cosme in New York, had a dilemma. She’d just been told the president was coming to dinner and she wasn’t there. “They really don’t give you a lot of notice,” she recalls during a recent chat. Her sister was going into labour, she’d already missed her wedding to cook for a VIP table and she had sworn not to miss any more important events because of work. This left her with a pretty big decision to make: stay for the birth of her new niece and let her team handle the dinner, or bail and get busy in the kitchen. She decided to stay, because, as she says, “Family is more important than food”.

Obama and Michele were seated and within minutes, Soto-Innes had been told of the first problem. The President had ordered a particular brand of gin to go with his tonic, a brand that Cosme didn’t stock. A trusted barmen was quickly despatched to purchase a bottle but, upon his return, stocky Secret Service on the door wouldn’t let him in. No way was this sweaty, panicked looking Mexican with a bottle in his hand about to poison the President. Soto-Innes, constantly updated on the phone, was confident her team would handle it, and they did. The matter on the door was resolved, the seal was checked and the President was replenished, all while chefs downstairs prepared his food.

If you’re wondering, he ordered the restaurant’s famous Duck Carnitas and Soto-Innes had just turned 26-years-old at the time.

THE OPENING



The vibrant chef had bounced onto the New York restaurant scene in 2004 when she opened Cosme as the chef de cuisine of the Mexican maestro, Enrique Olvera. At 23, she found herself in charge of what quickly became the city’s most talked about opening, a venue once operated as a strip club had been transformed into a sleek, contemporary Mexican restaurant and it wasn’t long before the accolades rolled in.

Three stars from Pete Wells in the New York Times, “we didn’t even recognise Pete Wells the first time he sat down to eat," she sheepishly admits. “We worked it out half way through his meal.” Either way, he was impressed, describing one dish as having “flavor so intense it could walk through bricks”.

In just a few years, Soto-Innes and her distinct brand of ever-evolving cuisine had stormed New York. She was the James Beard Rising Star Chef, Cosme clocked in at 40th position on The World’s 50 Best Restaurants List, and her cuisine was constantly appearing on ‘Best Dessert’, ‘Best Taco’, ‘Best Everything’ lists. Her food - a sharp, concise kick of Mexico with constant new additions to the menu, had become one of the go-to examples of how modern Mexican in America should be packaged. Come to think of it, for how any international cuisine in NYC should approach the show: authentic, cool, uncompromising in flavour, bold, exciting - I could go on but perhaps the most telling aspect is the sheer amount of times I’ve heard others in the industry say they want to open the next “Filipino Cosme” “The Brazilian Cosme” “The (Insert country) Cosme”.



“I was so scared,” says Soto-Innes, recalling the first few months of opening. “When you’re working for the person you’ve admired all your life, you don’t want to mess it up.” That person is Enrique Olvera, arguably the leading ambassador for Mexican gastronomy in the world at the moment and also the man funding, fronting and risking everything on his first opening in New York - with a chef so young that most people naturally assumed she was his assistant.

“Everywhere I went with him people thought I was the hostess or the sommelier. They would talk to me, find out how old I was and be so shocked, but he would always say, ‘no, this is my chef’.”

Olvera had seen something in the young cook who had embarked from her family home in Houston back to her homeland of Mexico to study at his Pujol kitchen. The energetic bundle arriving with an already large skill set, so hung up on improving she would time herself making meringues in an attempt to shave seconds off her time. The chirpy laugher who had been so nervous he wouldn’t answer her original email for a weekend stagiaire position that her mum had called the restaurant to check. “My god,” she says, “can you imagine. My mum called Pujol, 'Hi, I’m just calling because my daughter wants to get experience and she is afraid the chef will not answer.' I was so embarrassed, but he answered my email. I just wanted a weekend - check out the kitchen and come back to Houston and keep learning there. But that didn't happen.” 

THE EARLY YEARS

My sisters always laughed at me because since I was about four I wanted to start cooking lessons.

Back in Houston, where Soto-Innes family had moved from Mexico when she was younger, the teenager had focused on two things: Swimming and Cooking. “I’ve always had this big energy vibe, maybe a bit more extreme than other people, when I used to swim I would want to do it again, do it again, do it again - until I was exhausted.”

At 13 she was already sure she wanted to cook, so much so she decided to take a practical education route. Her mum, who had become a Montersorri teacher after arriving in Houston (a unique school of education that encourages a child-centered educational approach) and her dad, who had always wanted to be a basketball player but instead became a lawyer, both encouraged the idea. "I would take around three hours a day for cooking class,” she says, recalling how happy she was to finally have the opportunity to start learning how to cook.

However, three hours a day wasn’t enough for ‘do-it-again-Daniela’ who was also starting to compete at a high level in swimming, so she approached the local Marriott Hotel for work experience. “I had just turned 14 and started begging them to let me get some training, they kept telling me I had to go through the school. I did something sketchy, I ended up signing something from the school, so I could get to work with them.” That’s right, at 14, while most were still concerned about hair style, their favourite band and the latest school-gossip, Soto-Innes was forging documents so she could start getting her first professional experience.

“In order for me to be happy, I have to be a student.” And this seems true, after transcribing an hour-long interview with her, and running a word search on the document, the words ‘learn’ or ‘learned’ appeared 25 times. At 14 the hotel gave her years of experience in speed, efficiency, prep and more prep for good measure. She then hit Le Cordon Bleu for a year, travelled to Zurich to see family and, as she nonchalantly, only half tells me, “learned to make cheese”. She worked for numerous restaurants, classic fine-dining with small covers, to huge operations like Brennan’s, the restaurant that invented the world famous Banana’s Foster. “That place is old-school, they break you in. You better known your temps, how to cook a perfect fish, make rice, pasta, everything."



“Many people think I only trained at Pujol but at 23-24 I already had 10 years experience in the kitchen. For the first five years of my experience cooking I wasn't even paid." She’s also one of a rare bunch of chefs who can hold a pastry or savory line in a kitchen, having worked and trained on both. She is also proficient in butchering, and has been known to - at the drop of a hat - arrive at other restaurants to help confused crews get their head around the sheer scale of stripping down an entire animal.

Houston chef Chris Shepherd, referred to by Soto-Innes affectionately as ‘The Beast’, is someone who, alongside Olvera, she sees as an important mentor. “I will still call him and be like, 'hey, Chris, how much salt should I be using for this'?” Shepherd also taught her the skills of butchery and how how to hold down a line when you’re working in a restaurant that is turning multiple tables, multiple times. (A skill firmly on display at Cosme).

When she first told him her weekend trip to Pujol was actually looking more like a six month internship, he was obviously pissed but he asked only two things: she would one day return and bring her new skills back to his kitchen, something she did, and that she would maintain a journal of what she learned every single day at Pujol, something else that she did.

BACK TO NEW YORK

Even though we would close for two days on Sunday and Monday, I was sleeping at Cosme because I was scared that something bad would happen.

When she arrived in New York in 2003, she was faced with a whole new set of challenges. On top of trying to build a new kitchen, manage shoots, hire and train staff, do safety checks, orders, inspections and a whole host of unpredictable tasks that she’d never encountered before, she was also fighting the fact she was no longer on the line depleting her boundless dose of daily energy.

This odd urge to always be moving, coupled with a worry that she’d never really managed a line as a chef in New York, led her to do something quite bizarre and revealing. “I walked into The Elmrestaurant and asked if I could help wash dishes on Thursday, Friday, Saturday and Sunday. They said ‘no'. I was there in my cute little hat and boots and I was like, what about a prep cook? ‘No’. They thought I was so weird, especially when I offered to work for free. I kept asking and eventually they put me on prep, I was organising everything, going as fast as I could and I was asking them for more and more. Then I’m working one day and I hear, ‘Daniela, is that you?’. I turn around and it’s the pastry chef from Pujol - I was working secretly while I was opening this other place and I was like, ‘please don’t tell anyone’.”

Olvera to this day may not know about that, but if he does, I’m sure it’s just another affirmation of the reason he trusted her to open the restaurant in the first place. “He always says, ‘I’ve got your back’. Even when I make mistakes.” And there’s been many, “It’s how you learn,” she says. One such mistake comes with a funny ending. Tasked with finding a new refrigerator for the Cosme kitchen, and never having done anything like that before, she headed to JB Prince - the last place to go looking for a new fridge, mainly because they don't sell fridges. “Can you believe I went to JB Prince for a quote for a refrigerator? That’s how much I didn’t know New York… One of the guys told me after, ‘I was thinking, who is this poor girl who has no idea what she is doing? And the next time I saw you it was three stars from Pete Wells in the New York Times’.”

She's come a long way since then and learned a lot of new things. If she was still writing her Pujol journal for ‘The Beast’ today, it would include a host of new things. ATLA, the second restaurant she opened in 2017 with Olvera in New York. Cosme in Los Angeles currently being planned for 2018, her new found management duties for a crew of staff that bounce as they fire out dishes on the line. Plus the added responsibilities that come with being a chef these days: media, appearances, constant spotlight.



“It was too much at the beginning, the stress of the media, the stress of the crowds. We were all learning… I feel like Culinary School should change into a more reflective look at what’s happening in the world. Not just about exactly how to cook, there should be a school educating people about what’s coming next. A culinary school should be more about shaping a person for what you’re about to give up as your life, the psychological and physical side of cooking.”

Perhaps the biggest experience of Cosme has been to learn to cope with all of this pressure, to constantly create new dishes under demanding hashtagary, to seemingly smile a lot, to certainly enjoy every minute of the challenge and, at a time when there’s an inward push for kitchen culture to change, manage a kitchen that tries to bring some humanity to the line. She now meditates 20 minutes a day, “I started because I was running two restaurants and wondering how the hell am I going to do this and stay happy. This stuff is very important,” she says.



It’s not the deliciously chewy, cornhusk meringue with burnt vanilla, or the juicy duck with tacos and their hypnotic waft of fresh corn, or the fact that there’s a new dish played with almost every week that impresses me most about Soto-Innes. It’s the balance she wants, perhaps that’s the beauty of approaching the job at such a young age, with a fresh view point as to how it should be done.

“I’ve seen so many successful chefs and people get so stressed and worked up, what worries me is that I see so many people that are not happy… My dream, really? I want to have a wellness centre that has nothing to do with cooking. You just live, a beautiful garden, yoga, if you want to cook, you cook. Just create a space where I can teach people in the industry how to enjoy themselves rather than having the best caviar they’ve ever had.”

“My family is all about wellness, I didn’t go to my sister’s wedding because it was more important for me to cook for the New York Times - that’s fucked up. Nobody really cares about a new dish you’re going to make. What’s cool? Cool that we’re travelling the world by doing these dinners? Or cool because we could make a change to psychologically help people?”

And that’s why you don't rush back to the kitchen when Obama says he’s coming for dinner.

http://bit.ly/2BkOR3Z

Grant Achatz and NEXT Release 2018 Menu Ideas

GRANT ACHATZ AND NEXT RELEASE 2018 MENU IDEAS



Every year we get excited when Grant Achatz and his crew release the latest menu for their ever changing NEXT restaurant in Chicago.

The restaurant is constantly evolving with themed menus throughout the year that see the entire team take on the painstaking task of creating an entirely new restaurant experience every time.

In a new video posted online the team have revealed the upcoming menu ideas for 2018 and it’s all going a little retrospective. For two of the menus, NEXT will produce Alinea themed restaurants, the first inspired by the Alinea of 2005-2010, the second inspired by the restaurant in 2011-2015.

They will also give a nod back to the foundations of gastronomy with two themes dedicated to France: French Classique and French Nouvelle - two menus that will actually work in tangent. The first classical menu will focus on local french traditions and preparations, the second menu will take many of the same dishes and present them through a nouvelle lens, versions they say will be “refined, pared down, plated more formally with more luxury.” A fascinating way of actually tasting one of the history’s most important gastronomical shifts.



The news release states, “this is the unchained French menu we’ve always wanted to present.”

The video, as always, is impressive and shows a wonderful juxtaposition between classic style French cooking and presentation techniques contrasted with the modern flare and of Alinea.

Tickets go on sale December 1st: Get Ticket Here.

French Classique January 20 - April 1: $135 to $165

French Nouvelle April 7 - June 24: $155 to $185

Alinea 2005-2015 June 30 to September 30: $205 to $225

Alinea 2011-2015 October 6 to January 13, 2019: $205 to $225

http://bit.ly/2j2uAth

Could Your Child Be A Psychopath?

Could Your Child Be A Psychopath?

4 Signs You Need to Watch Out For




As a society, we have long been interested in the phenomenon known as psychopathy. Torn between a morbid curiosity and an incredible feeling of fear, we watch documentaries about Jack the Ripper and Jeffrey Dahmer. While we can clearly see the pain, destruction and devastation that these individuals have caused, we can’t help but wonder about the thinking behind it all. We are curious about the motivation and the mentality that can lead to such unspeakable acts.

But do we truly understand what makes a psychopath, and which of our favourite characters on television fit the definition? Believe it or not, not all psychopaths are portrayed as the villain, however, in an attempt to simply an otherwise difficult concept, we have chosen to view it in that way. Matt Nix, the creator and executive producer of both ‘Burn Notice’ and ‘Complications’ explains:

“The thing about psychopathy, at least as we usually represent it in fiction, is that a character without conscience is both an effective monster and a form of wish fulfilment. We all have a sense for what would be possible if we were freed from the constraints of guilt, fear and shame. I think that explains the fact that it’s not just the villains in popular entertainment that are psychopaths – the heroes are often what I’d term pro-social psychopaths. They may have aims we appreciate or identify with, but they still kill without guilt or remorse, they lie easily to get what they want, and they experience no fear. Those are classic psychopathic traits. Everybody knows that in fiction, the villain is a psychopath who wants to kill innocent people. It’s rarely discussed that the hero is often just a psychopath who wants (for whatever reason) to save innocent people.”

The concept of the psychopath has long been an accepted part of our society, but this begs the question of how much we really understand the complexities of this disorder. We view the elusive psychopath as a distant concept, reserved for movie villains, serial killers and horror stories. The truth, however, is that they walk among us, often overlook and undiagnosed. Experts estimate that 1% of the noninstitutionalized American population aged 18 and older are psychopaths, while 16% of those in prison, jail, on parole or on probation would fit the requirements for a diagnosis.

Even more startling for many of us to accept is the young age that children begin to first show these tendencies. Psychologists often avoid using the word ‘psychopath’ when referring to a child due to its stigma and the fact that many still believe that this diagnosis may, ultimately, be avoidable with the proper therapy and treatment. Instead, experts refer to these children as having ‘callous and unemotional traits.’

These traits include:

  • Demonstrating a lack of guilt or remorse for their actions.
  • Signs of aggression
  • Alack of empathy
  • Shallow or non-existent emotions or an indifference to punishment and consequences.
As society often overlooked the potential of a child psychopath, we have gone without a true set of diagnostic criteria until 2013 when the American Psychiatric Association added the list of ‘callous and unemotional traits’ to its updated diagnostic manual, DSM05. Since that time experts have acknowledged that ignoring the existence of psychopathic tendencies in children is not going to make the problem go away. In fact, when asked about the potential ramifications of ignoring the situation psychologist Adrian Raine from the University of Pennsylvania stated, “it could be argued we have blood on our hands.”

Child psychopaths can be divided into two groups – those that develop their tendencies as a result of environmental influences, such as children who are raised in toxic home environments, and those that are born prone to violence. When handling the second group of children, a parent could do everything in their power to provide the most loving and functional home available, and yet they still end up with a troubled child on their hands. As Raine explains, “We’d like to think a mother and father’s love can turn everything around, but there are times when parents are doing the very best they can, but the kid – even from the get-go – is just a bad kid.”

At this time, those that are born predisposed to this condition are believed to be untreatable. These children often end up spending their lives in treatment facilities and group homes being taught the necessary skills to manage their psychopathy. Statistically, as seen in the above statistics regarding the presence of adult psychopaths in the United States, many will be incarcerated. Experts continue to research and study in the hope that one day a cure will be found.

Introducing the Pint Sized Honey Nut Squash


INTRODUCING THE PINT SIZED HONEY NUT SQUASH


PHOTO KB.ART/INSTAGRAM


If you love squash, but not their unwieldy size, there's a dinky sized alternative out there that's altogether sweeter in both stature and taste.

We're talking the pint-sized honey nut squash developed by pioneering US chef Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns with Michael Mazourek at Cornell University, according to the Organic Authority.

This mini-butternut is roughly half the size of a normal butternut squash making it ideal for single serve portions or simply roasting whole. It also has "more colour, sweetness and a fine texturethan any butternut squash on the market," according to creator Mazourek.

We're sold. And if you haven't already tried it, take a look at its dedicated Instagram following to be inspired as to how to put it to good use in the kitchen: #honeynutsquash




http://bit.ly/2j0GEes

How to Make Stock - 5 Great Video Recipes


HOW TO MAKE STOCK - 5 GREAT VIDEO RECIPES





Stock is important in the kitchen - it's the basis of soups, sauces, gravy and risottos and making a rich homemade stock can even set a great restaurant apart from a good one.

There are a number of different styles and ways to make stock and hundreds of different techniques. Here's a selection of videos to help you make your own stock at home, from chicken to beef and vegetable to veal.

How to make homemade stocks

How to Make Chicken Stock

Chicken stock is a classic stock to have on hand, as you can add to mostly anything. It’s great in soups, sauces and as an accent to potato, stuffing and rice dishes. Chicken soup just wouldn’t be the same without it.

How to Make Turkey Stock

Making turkey stock is a natural progression after Thanksgiving or Christmas. Watch this recipe for boiling up a tasty broth with the secret ingredient - a ham hock.



How to Make Beef Stock

Hearty and strong, beef stock makes a great base for stews. Beef stew also adds depth to French onion soup and braised meats. Veal stock is more delicate in flavor than beef stock, which makes it great for sauces. Use veal stock to deglaze pans and thin out creamy sauces. It also works well in soups.


How to Make Vegetable Stock

Light and delicate, vegetable stock can be used to substitute chicken, veal or beef stock and is ideal in soups and sauces. Watch David Kinch from 3 Michelin starred restaurant Manresa, at work in the video below on how to pump umami flavours into your veg broth.



How to Make Fish Stock

Fish stock is essential when cooking seafood. It can be made from virtually any fish or crustacean and adds loads of flavor to dishes. Fish stock is the soul of bouillabaisse. Watch the team at Chef Steps boil up a mean fish stock.

http://bit.ly/2j1wFFS

Wednesday, November 29, 2017

What is Pastel de Nata? Easy Recipes For This Portuguese Favorite


WHAT IS PASTEL DE NATA? EASY RECIPES FOR THIS PORTUGUESE FAVORITE





Pastel de nata is the Portuguese word for custard cakes. This decadent dessert is a specialty of Lisbon and features buttery flaky tarts filled with caramelized egg custard. It is a must-try dessert if you ever find yourself in the Portuguese capital.

They can be made at home, but the most famous custard tarts are from the Confeitaria de Belém in Lisbon, that's why they are called Pastéis de Belém.

Here are some excellent recipes that will help you enjoy your very own pastel de nata at home.

A PASTEL DE NATA RECIPE



Ready to roll up your sleeves and get baking? Give this video from CupcakeJemma a watch. The talented chef shows you how to make authentic pastel de nata step-by-step. Spoiler alert: there is lots of butter involved!

JAMIE OLIVER'S PASTEL DE NATA RECIPE



If you are not keen on making puff pastry from scratch, or simply don't have the time, follow this easy recipe from Jamie Oliver for making pastel de nata using pre-packaged puff pastry.

These are far from authentic Portuguese custard tarts but it's the closest you'll get by using store bought ingredients. So why not give them a go?

http://bit.ly/2j1xrCO

Chengdu, China: A City Tasting Tour


CHENGDU, CHINA: A CITY TASTING TOUR

Chengdu, China: A City Tasting Tour
A selection of typical meals and gourmet stops: don't miss this list of places where to eat in the Chinese city.

China is astonishingly diverse in the richness and variety of its cuisines. While Cantonese cuisinehas traditionally been the most well-known and visible around the world, in recent years the cooking of Sichuan Province has come to the fore thanks to its complexity, nuance and subtlety.

Chengdu is one of China’s megacities with a population of 14 million and a history that spans more than 2,000 years. It’s famously home to the giant panda breeding centre and has a reputation as one of China’s most laid-back cities where people lack the frantic rush of Beijing, Shanghai or Hong Kong. In common with the rest of China, food is taken incredibly seriously and there a mind-boggling array of restaurants and hole-in-the-wall spots to choose from. Its reputation may be made on chilli and numbing Sichuan peppercorns known as hua jiao, but the region has far more to offer as borne out by a tasting tour in the south west province’s capital of Chengdu. Hot, numbing, sweet, sour and savoury all feature in truly balanced dishes across the city's brilliant dining options.

From typical meals and street food, to fine dining restaurants, here are some places to eat in Chengdu.


SIMPLE, LOCAL

You simply cannot visit Chengdu without trying the most famous and popular dish, Ma la huo guo hot pot. Originally a winter dish, today it is served year-round. It’s communal eating at its finest, as you plunge vegetables, meat, fish, tofu and more into a peppery and hot sauce bubbling with Sichuan peppercorns. ‘Peppercorn’ is a misnomer though, as the numbing effect of hua jiao actually comes from tiny seed husks of the prickly ash tree. Harold McGee famously said: "The numbing sensation is like the effect of a mild electric current, touching the terminals of a nine-volt battery to the tongue." Amidst thousands of options, try it at Da Miao, in Central Chengdu.

Da Miao
16 Zhaixiangzi, Chengdu


Ma po dou fu is another classic which shows just how much fun can be had with tofu. A stunning mix of tofu under ground pork, Sichuan chili bean sauce and ground hua jiao, it has rightly become renowned around the world. Served simply over white rice, one occasional addition to make it even creamier comes in the form of lamb’s brains, especially at Ming Ting restaurant, an unassuming but hugely-popular joint in the Jinniu district.

Ming Ting
89 Jiaogui Rd, Jinniu district, Chengdu



STREET FOOD

Guo Kui are a beloved street food snack, insanely-good flatbreads, usually stuffed with meats or sweet fillings. My favourite came with theatrical presentation as two men slapped minced pork, ground hua jiao and more into long rolls of pastry, before frying them until golden brown and flaky. The sense of culinary theatre, right on the sidewalk, also allows diners to see exactly how they’re made. Try them at Guo Kui, in the Shuangliu district.

Guo Kui
Fuqiang St, Shuangliu Xian, Chengdu
SICHUAN COCKTAILS


If you feel the need for more global flavours and ingredients, one spot to try comes at The Temple Café in the elegant Temple House Hotel. Not only do they serve hua jiao-laced cocktails such as the Sichuan Negroni, but French head chef Jerome Merlo incorporates it into dishes such as his Pumpkin crème brulee, as “It lifts it up, giving roundness and citrus notes.”

The Temple Cafe
No. 81 Bitieshi Street, Chengdu
Website




Arguably the city’s most famous name is Lan Guijun, chef at the tiny spot Yu Zhi Lan. His eighteen-seat restaurant has continued to lead by example with its degustation style of up to 25 courses, all served on custom made plates also made by the multi-talented chef. Expect dishes such as Abalone, sea cucumber in hot and sour sauce or eggplant and Pork rolls in fish sauce.

Yu Zhi Lan
24 Changfa Street, Chengdu


http://bit.ly/2j24bM3

19 Food Pics from Tokyo's New Michelin Starred Restaurants


19 FOOD PICS FROM TOKYO'S NEW MICHELIN STARRED RESTAURANTS



The new Michelin guide for Tokyo 2018 might not have brought about any new three-starred restaurants but there were five new restaurants that gained their second star.

Tokyo now boasts 234 starred restaurants restaurants in a relatively tiny area when you consider the amount of restaurants to receive the Michelin accolade.

Below is a look at dishes from all the new two-star Michelin restaurants in Tokyo.

See the full list of all the new Michelin starred restaurants announced so far in 2018.

DEN RESTAURANT 


FLORILEGE RESTAURANT 


HIGUCHI RESTAURANT 


HOMAGE RESTAURANT 



SAZENKA RESTAURANT

Shocking New Survey On Chef Mental Health is Released


SHOCKING NEW SURVEY ON CHEF MENTAL HEALTH IS RELEASED


PHOTO ILYA / FLICKR


Anyone who has ever stepped foot in a professional kitchen knows the stresses of the environment: the intense heat, pressure and long hours worked. It’s a gruelling job that most people pursue because of passion. However, a new survey by Unite, England’s largest work union, has found a large percent of chefs in London are working at risk of increased mental and physical damage because of “punishing long hours”.

It’s been an issue of debate for a while now, but the new figures in Unite’s survey point towards numerous issues and the union are calling for them to be addressed. They surveyed 87 chefs working in pubs, restaurants and hotels in London and some of the results are shocking.

One that stands out is that 78 percent of those surveyed said they'd had an accident or near miss at work due to fatigue. 44 percent said they worked between 48-60 hours a week and 69 percent of those people said long hours have had an impact on their health.


There’s a reason people are struggling to find cooks right now

Health, physical and mental, is one of the most important discussions taking place within the industry and these figures show exactly why. Over half of the chefs who answered the questionnaire said they had suffered depression due to being overworked and a large percentage admitted to using substances to get through their shift. 56 percent said they had used painkillers, 27 percent alcohol and 41 percent ticked the ‘other stimulants’ box. The overall number of chefs interviewed is small, but when half said they need painkillers to finish a shift, it’s indicative of a much larger problem.

Unite is calling for a number of changes to be made in London to combat the shocking findings. First they want 11 hours rest time to become standard, one day off a week to be offered and they want to see an end to 48-hour week opt-out clauses in workers’ contracts.

“The industry needs to change, the excessive working hours and brutal kitchen culture are harming real people and driving talented chefs out of the profession,” said Unite regional officer, Dave Turnbull.

Fortunately, the issue is not being avoided by the industry, this is something echoed by many chefs and restaurants owners. We highlighted the issue ourselves with a piece on the sustainability of the chef back in 2016 and numerous figures in the industry have pushed the topic to the forefront throughout 2017. Magnus Nilsson has reduced his working hours for this very reason and chef Daniel Patterson made an honest and emotional plea, admitting his own struggle with depression, in an article that acted as a sharp wake-up for the industry. “I mean, how many chefs you think are depressed, anyway? Like 95%?” He wrote in the first line.

Why Nilsson has dropped his staff shifts to eight hours a week.



Kat Kinsman, a writer and editor from New York, set up a website, Chefs With Issues, as a direct answer to the problem. A simple website packed wiith resources and information that help chefs cope with some of the immense pressures within the industry.

Watch Kinsman present the idea at the MAD Symposium (an food event in Copenhagen attended by many of the restaurant industry's leading chefs).



It seems chefs, unions and observers are all calling for the same thing. The writer Jay Rayner wrote about the same topic this week in The Guardian and Rene Redzepi, arguably one of the world’s most influential kitchen figures, published a tell-all about his own assessment of his kitchen management style and why he had decided to change it. “Maybe the old way has worked so far. But in the long run, it burns people out," wrote the Danish chef. "There’s a reason people are struggling to find cooks right now. Our industry is populated by young people. As they get older, they fall out of the trade because they can only take the abuse when they’re young and strong. How many of your cooks are thirty-two, thirty-three, thirty-four years old? Maybe the head chef and the sous chef—that’s it.”

As Redzepi mentioned, these new ideas coincide with a growing chef shortage across the industry, this shortage is also one of the catalysts for the changes being tested in many restaurants. Econimical demands coupled with the social, and now political pressure of a group like Unite, all point towards an obvious coming change. This is positive and it should be encouraged: we really should look after those we pay to nurture us.

Anna Haugh at Food on The Edge encouraging chefs to speak out and be kinder leaders.


Identità Golose Guide 2018 and Awards


IDENTITÀ GOLOSE GUIDE 2018 AND AWARDS


PHOTO BRAMBILLA-SERRANI


The new Identità Golose Guide for 2018 was today presented during a ceremony held in Milan, Italy, in front of an audience of chefs, media and restaurateurs.

This third edition of the Italian online restaurant guide boasts 900 addresses, including more than 220 new entries this year, selected by 99 members of staff using their characteristic formula: no scores or rankings, simply stories written by the authors.

As usual, several prizes were awarded during the presentation ceremony. The Acqua Panna S.Pellegrino Water Award for the best female chef went to Marta Scalabrini, the young chef from Marta in Cucina in Reggio Emilia in northern Italy.

Massimo Bottura, who also saw his sous-chef's from Osteria Francescana win awards in this 2018 edition, commented on the guide and the theme of the human factor: "We are a family, and like that you not only realise what you imagine but you can dream big."

Here are all the other awards from this year's Identita Golose Guide:.

IDENTITÀ GOLOSE 2018 AWARDS:

Best Chef
Matias Perdomo and Simon Press, Contraste - Milan

Best Female Chef (premio Acqua Panna - S.Pellegrino)
Marta Scalabrini, Marta in Cucina - Reggio Emilia

Best Foreign Chef
Meteu Casañas, Eduard Xatruch and Oriol Castro, Disfrutar - Barcelona

Best Sous Chef
Davide Di Fabio and Takahiko Kondo, Osteria Francescana - Modena

Best Pasticciere
Ascanio Brozzetti, Le Calandre - Rubano (PD)

Best Beer in Cucina
Michelangelo Mammoliti, La Madernassa - Guarene (CN)

Best Maître
Mario Vitiello, Il Comandante dell'Hotel Romeo - Naples

Best Female Sommelier
Ramona Ragaini, Andreina - Loreto (Ancona)

Best Sommelier
Manuele Pirovano, D'O - Cornaredo (Milano)

Best Bread Basket
Imàgo dell'Hotel Hassler - Rome

Surprise of the Year
Federico La Paglia, Sikélaia - Milan

Best Young Family
Valeria Piccini, Andrea and Maurizio Menichetti, Da Caino - Montemerano (GR)

Best Food Writer
Annalisa Zordan, Gambero Rosso

http://bit.ly/2Ai7l5S

Michelin Guide to Tokyo 2018

MICHELIN GUIDE TO TOKYO 2018




The Michelin Guide to Tokyo 2018 has been released, with the big news being that the city with the most Michelin stars in the world now has five new two-star restaurants.

Joining the two star club this year are Zaiyu Hasegawa's Den, two French spots, namely former Asia's One to Watch Florilège and Hommage, Higuchi, and Sazenka, a Chinese restaurant.

Though there are no new three three stars this year (all existing three stars retain Michelin's highest honour), there are 23 new one star restaurants. This means Tokyo, incredibly, now has 12 three star restaurants, 56 two stars and 166 one star restaurants – a total of 234.

Tokyo's nearest city rival in the stars-stakes, Paris, has 107 starred restaurants in comparison.

See all the new stars below and the full list here

SEE MORE MICHELIN GUIDE NEWS

NEW TWO STARS
  • Den
  • Florilège
  • Higuchi
  • Hommage
  • Sazenka
NEW ONE STARS

  • Argile
  • Azumaya
  • Bottega
  • Crony
  • Ginza Ishizaki
  • Ginza Shinohara
  • Heinz Beck
  • Hiroo Hashizume
  • Kiraku
  • Lature
  • La Paix
  • L'Aube
  • Mimosa
  • Nanachome
  • Oryori Tsuji
  • Principio
  • Prisma
  • Reikasai Ginza
  • Shiorian Yamashiro
  • Sushi Kojima
  • Sushi Hachizaemon
  • Sushiya Ichiyanagi
  • Sushi Yu

http://bit.ly/2AhIsqY

Tuesday, November 28, 2017

World's Most Expensive Dining Experience for $2


WIN THE WORLD'S MOST EXPENSIVE DINING EXPERIENCE


PHOTO WORLD OF DIAMONDS GROUP


A diamond company is offering to chance to win the 'ultimate dinner experience' for two worth an estimated $2million, simply by purchasing a $2 token.

It's from the same people behind this $2million Singapore dining experience offered in 2016, only this time, it's basically a raffle. Each $2 token purchased from the Jane Seymour website will give you one chance to win the experience, plus one share in a special blue diamond ring.

And potentially, you get a lot for $2: first class return flights to Singapore for two, four days and three nights in the city, all expenses paid, a three hour luxury yacht ride, an 18-course meal prepared by chef Kirk Westaway of the Jaan restaurant on board an airborne private jet, a pair of customisable diamond chopsticks worth $34,000 to eat it with that are yours to keep, vintage wines, roses, your own fireworks display, more Michelin-starred meals once back in Singapore and the use of a chauffeur-driven Rolls Royce at all times.

The winners will be announced in September 2018, with the smug pair heading to Singapore that December.

Watch the video below for more info.

Asian Glazed Salmon: How To Make The Ultimate Asian Glazed Salmon


ASIAN GLAZED SALMON: HOW TO MAKE THE ULTIMATE ASIAN GLAZED SALMON





Asian glazed salmon is an iconic restaurant dish you can easily recreate at home. You probably have most of the ingredients on hand or can easily pick them up at your next trip to the grocery store. So how do you make this classic dish? Here are our tips for the ultimate Asian glazed salmon.

HOW TO MAKE ASIAN GLAZED SALMON: GETTING STARTED


The sweet and sticky sauce of Asian glazed salmon is positively addictive. The hint of citrus and aroma of ginger balance out the sweetness of the glaze.

Here is what you'll need for a basic Asian glazed salmon recipe:

1/4 cup of honey
1/4 cup of soy sauce
1 teaspoon of sesame oil
1 teaspoon minced ginger
1 garlic clove, minced
the juice of half a lemon

Cooking Instructions

Combine all the ingredients in a bowl. Save half for later use. Use the remaining sauce to marinate two salmon fillets for at least 20 minutes.

Put two tablespoons of oil to a sauté pan and cook the salmon on both sides. Remove the fillets from the pan.

Add the Asian sauce to the pan. Bring to a boil then lower the heat and simmer until thickened. Drizzle over the salmon and serve immediately. Garnish with sliced scallions or sesame seeds, if desired.



TIPS FOR THE ULTIMATE ASIAN GLAZED SALMON

Soy sauce is the heart and soul of Asian glazed salmon but you can experiment with different sweeteners and flavor combinations. Don't have honey? Use maple syrup or brown sugar. Want to skip the lemon juice? Add bourbon instead.

If you like things spicy you can add chopped red chillies to the marinade or even a touch of Sriracha in a pinch.

Here is a great Asian glazed salmon recipe made with maple syrup you can try at home:

9 Numbers behind... Chestnuts

9 NUMBERS BEHIND... CHESTNUTS

9 Numbers behind... Chestnuts

Chestnuts' nutrition facts, consumption figures and recipes: a focus on one of the best loved and most widely consumed autumn delicacies.


7 is the maximum number of fruits one chestnut husk can contain. 3 if the chestnut is a marron or sweet chestnut, a close relative obtained by cross-breeding chestnuts. You can tell sweet chestnuts from horse chestnuts by their size, which is generally larger, and their slightly lighter colour.

12 are the principal species of chestnuts, which can be classified as European, Asian or American varieties. The only species from the Old Continent is the Castanea Sativa, while those originating from Asia are the Castanea Crenata, Castanea Mollissima, Castanea Davidii, Castanea Henryi and theCastanea Seguinii. The typical species of the American continent are the Castanea Dentata, Castanea Pumila, Castanea Alnifolia, Castanea Ashei, Castanea Floridiana and the Castanea Paucispina.

57.9 metres was the girth recorded in 1780 of the Hundred Horse Chestnut tree, the widest and oldest chestnut tree still alive in the world today. It stands in Linguaglossa, on the slopes of Mount Etna in Sicily, at just 8 Km from the volcano crater. It was previously believed to be 2000 years old but, according to recent studies, it could even be as old as 4000 years. Its name derives from a legend which narrates that a queen of Aragon, accompanied by one hundred horsemen, found refuge under the branches of this mighty tree during a terrible storm.

60 metres is the height some Castanea Dentata trees can grow to, this being the largest variety of chestnut. Tree height varies considerably from one species to another but it generally averages around 10-15 metres.

213 Kcal per 100 grams of chestnuts. These calories are mainly generated by the 45.54 grams of carbohydrate content, together with 2.42 grams of proteins and 2.26 grams of fats. Despite resembling a “dried” fruit the chestnut contains quite a lot of water: in fact, in 100 grams we find about 49 grams of water. It also contains a fair quantity of micronutrients: 519 milligrams of potassium, for example, along with 93 milligrams of phosphorus and 27 milligrams of calcium.

500 grams of chestnuts are required to make a delicious soup for four people. Cut a cross on the outer skin before boiling the chestnuts in water for half an hour. Then, leave them to cool so that you can peel them. Meanwhile, prepare a vegetable stock using plenty of onion, a couple of carrots and two celery stalks. When the stock is ready add the chestnuts, and put everything on to boil again for a further 30-40 minutes. Finally, blend the contents of the pan adding 50 grams of butter and a little olive oil and you will have a delicious pureed soup.

1790 is the year in which the recipe for glazed chestnuts first appeared on the scene. The document containing it was titled “The Piedmont confectioner who explains how to confection fruit in various ways, and how to make biscuits, marzipan, canestrelli biscuits, aquavit, sorbets and many other similar recipes of the trade”. In actual fact, the recipe probably dates back to the 1500s and its origin is a matter of dispute between Italy and France.

17,951 tons of chestnuts are imported from China, which is also the world’s greatest consumer of this nut. In this special ranking list, it is closely followed by Japan (17,397), Italy (5,926), France (5,457) and the United States (4,056). China is also the world’s number one chestnuts' exporter. This country is closely followed by Turkey (60000 tons), Italy (58000), South Korea (56000) and Bolivia (54000). The overall world production of chestnuts is around two million tons per annum.

The earliest evidence of chestnuts dates back 10 million years. It would actually appear that the origin of this plant can be traced back to the Tertiary period, when it was already widespread in Asia, Europe and the American continent. With regard to the use of the nut itself, the earliest evidence we have actually comes from Ancient Greece, when it appeared in the writings of Hippocrates and Theophrastos, who referred to it using the terms “flat nut” and “acorn of Zeus”.

http://bit.ly/2AjFWAF

An Evangelical Rethink on Divorce?

An Evangelical Rethink on Divorce?



On questions relating to the Bible's treatment of family and morals, one might expect assurance, if not rigidity, from Evangelical Christianity. So, it may surprise many to learn how "live" the topic of divorce remains in Evangelical circles. Last month, the cover story of the monthly Christianity Today was titled "When to Separate What God has Joined: A Closer Reading on the Bible on Divorce." The heated controversy provoked by the story showed how Biblically flexible some Evangelicals can be — especially when God's word seems at odds not just with modern American behaviour, but also with simple human kindness.

As the article's author, the British Evangelical scholar David Instone-Brewer, points out, for most of 2,000 years Christians have viewed divorce through two scriptural citations. In Matthew, the pharisees ask Christ, "Is it lawful for a man to divorce his wife for any cause?" Jesus refers to the Old Testament and then replies, "Whoever divorces a wife, except for sexual indecency, commits adultery." The apostle Paul adds in the book First Corinthians that a Christian is "not bound" to a non-Christian spouse who abandons him. Simple, right?

Instone-Brewer radically reinterprets the first passage using, of all things, quotation marks. The Greek of the New Testament didn't always contain them, and scholars agree that sometimes they must be added in to make sense of it. Instone-Brewer, an expert in Jewish thought during Jesus's era, writes that Christ's interlocutors were not asking him whether there was any cause at all for divorce, but whether he supported something called "any-cause" divorce, a term a little bit like "no-fault" that allowed husbands to divorce wives for any reason at all. Instone-Brewer claims Jesus's "no" was a response to this idea, and that his "except for sexual indecency" condition was not a statement of the sole exemption from God's blanket prohibition, but merely Christ's reiteration of one of several divorce permissions in the Old Testament — one he felt the "any-time" advocates had exaggerated. Finally, Instone-Brewer tallies four grounds for divorce he finds affirmed in both Old and New Testaments: adultery, emotional and sexual neglect, abandonment (by anyone) and abuse.

Christianity Today has written previously on divorce, often bemoaning how easy it is in today's America. However, the Instone-Brewer essay appeared to be its editors' attempt to offer Evangelicals an escape from a classic dilemma. The "plain sense" of Jesus's words without quotes seems clear enough, but also inhumane: how could a loving God forbid divorce, even by omission, in cases of wife-beating, or of abandonment by a Christian spouse?

Each branch of Christianity deals with divorce in its own way: Catholicism grants some annulments but does not otherwise recognize divorce; those who divorce and remarry are expected to deny themselves the Eucharist. But many divorced people who remarry nonetheless find that their conscience permits them to take Communion.

Liberal Protestantism accepted divorce some decades ago without much engagement of the scriptural issue. Evangelicals define themselves as being tightly bound by scripture. But besides the humanitarian problem, there are some uncomfortable facts on the ground: The divorce rate among Evangelicals, which first became news after polls released by the Barna Research Group in 2001, has been as high or higher than the national average.

The Evangelical movement has actually made tremendous accommodations given the strictures it lives under. Ministries for the newly divorced are common at megachurches; and on the historically less-rigid Pentecostal side of the spectrum, celebrity preachers Juanita Bynum and Paula White both recently announced their intention to divorce. Most experts interviewed for this story attested that whereas 30 years ago, a pastor might well order a battered woman home to return her husband, that is rare today.

More conservative Evangelicals remain uneasy about divorce. If a split itself is inescapable, notes Christianity Today editor Andy Crouch, "remarriage is where the rubber meets the road," and many remarried couples find themselves denied church membership. Says Russel Moore, dean of the 16.3 million-member Southern Baptist Convention's influential Southern Seminary, "We teach our future pastors that marriage is a lifelong, one-flesh union." Any woman in an abusive marriage should "leave that situation," he acknowledges, and a "majority" probably accept remarriage. Asked if he does, Moore demurred: "Let me think about that for a little bit. I could answer in a way that would be very easily misunderstood."

Evangelical conflict on the topic was obvious in reader response to the Instone-Brewer essay. Initially the mail was heavily negative. The most stinging broadside sas a column by John Piper, a respected theological conservative, that called the essay not just weak but "tragic." The magazine's editor in chief, David Neff, felt the need to explain online that "Instone-Brewer's article did not... give people carte blanche on divorce." The mail eventually leveled off at 60% negative to 40% positive.

Still, the controversy suggests that even the country's most rule-bound Christians will search for a fresh understanding of scripture when it seems unjust to them. The implications? Flexibility on divorce may mean that evangelicals could also rethink their position on such things as gay marriage, as a generation of Christians far more accepting of homosexuality begins to move into power. (The ever-active Barna folks have found that 57% of "born-again" Christians age 16-29 criticize their own church for being "anti-homosexual.") It could also give heart to a certain twice-divorced former New York mayor who is running for President and seeking the conservative vote. But that may be pushing things a bit.

The original version of this article misstated the Catholic position on divorce. The Roman Catholic Church does not ban divorce. It simply does not recognise it, so that those who remarry without an annulment are expected to forego the Eucharist.

Essential Guide to Champagne and the Influence of Terroir


ESSENTIAL GUIDE TO CHAMPAGNE AND THE INFLUENCE OF TERROIR





Struggling for Christmas gift ideas for the demanding wine lover in your life? Forget the ubiquitous corkscrew, and instead allow them to drink in this luxurious box set complete with a complete guide to the region of Champagne and maps.

Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region, released on October 10, 2017 is the new groundbreaking guide to the modern wines from the Champagne region from the lauded expert Peter Liem, who is also behind the top-rated online resource ChampagneGuide.net.

Infact, US born Liem has dedicated years to pusuing his passion at a micro level by living in Champagne and exploring the impact of "terroir" on the locally produced wines. The idea that "a wine reflects the character of the place in which it is grown." And it's this novel exploration that offers a unique lens on the entirety of the region - understanding the combined elements of Champagne, the place and the people.

Neatly packaged inside an elegant slipcase the definitive hardback guide bears the fruits of his years of labour.

A neat pull out tray also houses seven vintage maps of Champagne vineyards, published by Louis Larmat, document the regions' all important terroir offering hours of entertainment for budding oenophiles - particularly if a visit to the region is in the diary for the next vintage.

Available for purchase here.

http://bit.ly/2jqehpi

5 Recipes for Overcooked Pasta from a Michelin-Starred Chef


5 RECIPES FOR OVERCOOKED PASTA FROM A MICHELIN-STARRED CHEF





Overcooked pasta is the worst, but if it happens to you, don’t just throw it away, you can actually use it to make whole new dishes.

That’s the advice of Michelin-starred chef Davide Scabin of the Combal Zero restaurant in Rivoli, Italy, which currently sits at number 59 on the World’s 50 Best Restaurants 51-100 list.

In the video below, Scabin whips his overcooked pasta up in a blender to create a substance he calls ‘pongo.’ He makes all sorts of things from it – tacos, soufflés and even uses it as a sauce for pasta itself.

Take a look: some of these recipes are quite advanced, but they should spark ideas about what to do with overcooked pasta, so even if you have a disaster in the kitchen, remember, don’t throw that overcooked pasta away.

What's on in December: The Pick of Events Around the Globe


WHAT'S ON IN DECEMBER: THE PICK OF EVENTS AROUND THE GLOBE





December is a month rich in sensational culinary experiences, from festive countdown dinners to exclusive chef masterclasses.

Take your pick of locations, from Thailand to Turkey and decide whether you want to try tackling techno sensorial cooking with Andoni Aduriz from Mugaritz or posing your questions to culinary greats at Gastromasa in Turkey.

Take a look at more of December's Best Food Events.

GASTROMASA, TURKEY
2 DECEMBER



Turkey's cutting edge gastronomy conference sponsored by S.Pellegrino, returns for a third year with yet another increedible chef line-up.

Mitsuharu Tsumura, Virgilio Martinez, Kamilla Seidler, Joan Roca, Mauro Colagreco are just a few of the international chefs joining the talks at at the Haliç Congress Center in Istanbul to debate this year's theme: "Product."

The even it open to a ticketed audience who will get a chance to put their questions to the speakers. (tickets available here)

Find out more here.

ANDONI LUIS ADURIZ MASTERCLASS, WHOTEL, BANGKOK
7 DECEMBER



Looking for a unique Christmas gift? What about attending a master class with Chef Andoni Luis Aduriz from the famed Mugaritz restaurant in Spain?

The two Michelin starred chef will be cooking his signature dishes at Social Room of W Bangkok live in front of an audience giving up close and personal insight into his technques. Chef Andoni will join guests at cocktail reception at the Social Room afterwards to take any questions.

Registration starts at 2PM Social Room, 2nd floor, W Bangkok

For more information about the master class, contact:
Bangkok 101 T. 02 286 7821
Email: events@talisman.asia

TWELVE DAYS OF CHRISTMAS - MEADOWOOD, NAPA VALLEY, US
8 DECEMBER ONWARDS



Thomas Keller, Eric Werner and Jock Zonfrillo are just a few of the chefs taking part in this star studded spread of chef dinners at three Micheln starred The Restaurant at Meadowood, beginning on 8 December. And, if that weren't enough, it's all for a charitable cause.

Find out more on who's cooking here

ULTIMO, LE GRANDE VOYAGE, VEGAS, US
9 TO 11 DECEMBER


Check out this year's opulent three day agenda at The Venetian in sin city, with extravagant dinners and a star-studded chef line-up from around the world including Thomas Keller (USA), Curtis Stone (USA) and Jérôme Bocuse (France).

Find out more on the website

6 HANDS DINNER
13 TO15 DECEMBER, BANGKOK, THAILAND



Chefs Thomas and Mathias from restaurant Sühring in Bangkok will welcome Chef Gert de Mangeleer from restaurant "Hertog Jan" in Bruges to join them in an exclusive six-hands dinner. Be sure to book a table for an exciting first when the trio will cook together from the 13th December to the 15th December.

To make a reservation visit www.restaurantsuhring.com

http://bit.ly/2Af0ie8

16 Dishes and Pics from the World's Best Chef


MICHEL TROISGROS IN PICS AND VIDEO





Chef Michel Troisgros, who has been named best chef in the world 2018 by Le Chef, is no stranger to accolades.

The Troisgros family, one of France’s most famous culinary dynasties, has held three Michelin stars at their flagship restaurant, originally in Roanne, but recently relocated down the road to Ouches, since 1968.

Michel took over the family business in the 1980s and has since opened a sister restaurant in Tokyo, which currently holds two Michelin stars. His sons César and Léo are the fourth generation of the Troisgros to enter the culinary world, while his brother Claude runs the acclaimed Olympe restaurant in Rio.

In honour of this, take a look at some of Troisgros’ amazing work, both from Le Bois sans Feuilles in Ouches and Cuisine(s) Michel Troisgros in Tokyo, below. Also, halfway down is a video of Troisgros making the family's famous salmon and sorell dish, which has been on the menu since his father and uncle, brothers Pierre and Jean Troisgros, were in the kicthen.

Images: Le Bois sans Feuilles/Facebook/Michelin Guide/Cuisines(s) Michel Troisgros
LE BOIS SANS FEUILLES





Left to right: César and Michel Troisgros





CUISINE(S) MICHEL TROISGROS

















http://bit.ly/2jrXrqq

New York Food Film Fest 2018: shining the spotlight on films and food

The 12the edition of the Festival has crowned its winners: enjoy the trailers of awarded works and discover all the behind the scenes of the...