If you've suffered from insect bites in the first 2 weeks of summer, here's your chance to bite back.
Events handler London Kitchen will serve "Thai green crickets with coriander and coconut cream, and chocolate dipped scorpions with a white chocolate and chilli fondue" according to the Guide Girl...
This pop up restaurant, Canape Kitchen will be serving these "free canapes from 5.30pm - 6.30pm, Thursday 1st July on Carnaby Street, Soho.Following
the Soho launch, the free canapes at lunchtime on 8th July in The City,
and 5.30pm - 6.30pm at Covent Garden on 15th July and Chelsea on 22nd
July" writes View London
The same site reassures us by letting us know that 'for sale' items on the same dates will be more mundane and include "mini Yorkshire puddings with roast beef and horseradish on the menu, as well as ham hock on toasted croute with piccalilli as well as specialities such as tandoori rabbit, bison carpaccio and ostrich nicoise."
Q: Is there a standard 'pour' (size) for a single espresso?
It's 25 mls +/- 10% (0.84 fl oz +/- 10%)
Q: Amongst your members, how many use fair trade and/or organic beans and have adopted green practices?
Some of them have, although it is not so common in Italy compared to the US.
Q: We tasted La Genovese and Zicaffe, in what ways does a Roman coffee differs from both?
Instead of profiling a single brand, I think it would be better to provide your readers with the official sensory profile:
sight, a Certified Espresso Italiano has a hazel-brown to dark - brown
foam – characterised by tawny reflexes – with a very fine texture
(absence of large mesh and larger or smaller bubbles). The nose reveals
an intense scent with notes of flowers, fruits, toasted bread and
chocolate. All of these sensations are felt also after swallowing the
coffee in the long lasting aroma that remains for several seconds,
sometimes even for minutes. Its taste in round, substantial and
velvet-like. Sour and bitter tastes are well balanced and neither one
prevails over the other. There is no, or a barely perceptible,
Q: Could you refresh my memory on the 4 to 6 origins used in an Italian coffee blend and the reason why?
There is not a determined number of origins, in any case Italian coffee roasters
usually use at least 4 origins. Each coffee used provides the blend
with specific aromas, this means getting a more complete aromatic
Q: Biggest challenge you met training people abroad in the Italian Caffe Way?
no challenge, actually. They usually are very interested in the Italian
espresso, it is up to us Italians to spread the word about it.
Q: Are some countries adopting this style of coffee with more ease than others?
Japan loves our way of making coffee, as they are really passionate about Italy.
Q: If you order an espresso or any other type of coffee will the
barista or the server offer sugar or will you have to request it?
You have sugar on the counter and can take it. In Naples some baristas pour sugar in the cup for you.
Q: Cappuccino, when, where, with what food?
In Italy we have cappuccino for breakfast, just along with a croissant.
I hope this keeps us all out of trouble if and when we visit Italy.
It reminded me that standards do not mean one size fits all as local taste still has its place.
Carlo Odello is also co-author of the very instructive guide 'Espresso Italian Tasting' (in Italian and English) Number 8 in L'assaggio-Taste collection published by International Institute of Coffee Tasters.
( * Package (worth around 115€ per person) does not include admission to museum and other visitor's fees, includes meals, drinks and a room for 2. You are of course responsible for all transportation costs from your home to your destination and back.)
The Nature piece quotes the study as having found that "agricultural advances between 1961 and 2005 spared a portion of
land larger than Russia from development and reduced emissions by the
equivalent of 590 gigatonnes of carbon dioxide — roughly a third of the
total emitted since the start of the Industrial Revolution."
On the the positive side Nature notes that "fortunately, there is plenty of cleared land that is underperforming
and massive potential for boosting yields in developing countries" and concludes with these words from David Tilman, an ecologist at the University of Minnesota in St Paul "If we want to save the Earth, we have to feed the world."
Would turning more empty lots in cities like Detroit help if only marginally. Urban Farm offering tips on 'backyard goat grazing' and 'self watering containers' in its latest issue might have an opinion on that.
Do I want to raise goats in my backyard? That's another story.
Looking at all sides of the coin for Green Day # 133
Sunday, June 27, finished on the perfect note with the invitation that Chuao Chocolatier and Sip Smoke Savor extended to some happy few to join them at St.Andrews restaurant and bar (NY, 46th Street) for a Scotch and Chocolate Pairing.
This 'Arousal of the Senses' session started with Honey Vanilla as both flavors are found in Dalwhinnie 15 Year old and honey of course in the Miel Bonbon from Chuao.
Chapter 2 was Fruit with Glenkinchie 12 Years Old, more lemon and wildflowers, splendor in the grass paired with Le Citron Bonbon, perfect match for citrussy notes of the scotch.
We then moved to Spice thanks to Aberlour a'bunadh, a Speyside production, full of life, rich finish. It is aged in sherry casks and finished in Oloroso sherry butts. Picante Bonbon with raisin fondue and cabernet caramel center stands up to the cherry, ginger and spicy tones of a'bunadh, a small production, my first try.
Bacon and smoke on the water were right there at Chapter 4, Smoky Peaty Caramel, in 12 Year Old Ardbeg's Uigeadail Scotch from coastal area of Islay, matured in both bourbon and sherry casks, smoky with a touch of sweetness on the finish. Chuao raised up the ante by pairing it with Melao Bonbon (salt butter caramel) first followed by Candela (chipotle and macadamia nut praline)...
We had a chance to breeze before the last hurrah, Coco Java. This second 'menage a trois' had Glenmorangie's Signet Scotch unique for the 15 to 20% of 'chocolate malt' also used in Porter and Stout beers. The result is orange, chocolate and coffee notes to go with the crunchy Dark Grignottine and the buttercream richness of Java Bonbon.
My favorite chapters Scotch wise were definitely 3 and 4.
For the bonbons, a trio emerges: picante (below), melao and dark grignottine.
Feel free to disagree...or agree with me.
Sip Smoke Savor is a new site dedicated to Scotch, Cigars and Chocolate.
Phil Lees then lets food run the show in his piece with following criterias:
Perceived popularity and distinctiveness of barbecue in
that nation. This makes Group A more complex with Uruguay’s asado;
Mexico’s carne asada and South Africa’s braai.
cookbooks that I own, from or about this nation. This places developing
nations at a huge disadvantage and place a large bias towards English
speaking countries. At least, this is a quantitive measure.
Number of national breweries that I can name. I unashamedly like beer.
Number of restaurants that I’ve eaten at from that nation’s cuisine, this year.
Russell (Britannia) offered his snarky ratings of all 32 countries with teams playing in World Cup of Food (Endless Simmer, June 7). He deserves a red card for it.
World Cup fever is also strong in Dubai where Kitsch Cupcakes created some custom team treats like these...
Finishing on a sweet note...
(* Photo above from Kitsch Cupcakes photo album)...
Not sure what Paris weather will be like in the first 2 weeks of July yet if it's warm and sticky as in our New York area lately, plopping yourself down in the (hopefully) comfy seat of an air conditioned movie theater sounds like a plan.
That was reason number 3.
Reason number 2 is the price, only 5 Euros Per Screening.
Let me mention just one part, the international COMPETITION, the festival offers a competition of 8 feature-length films short-listed from over 1100 films coming
from all over the world.
Accompanied by their authors, the films are running for four