Food

Food
1:54 pm
Thu January 31, 2013

Local dogs earn their keep sniffing out truffles

Tom Banse Northwest News Network

Originally published on Fri February 1, 2013 7:36 am

TURNER, Ore. - When a dog finds its first truffle -- the fungus, not the chocolate candy -- the sound you hear will most likely be the voice of a very excited dog handler.

And you might be as excited as Mia MacCollin of Bend if your pet showed an aptitude to find buried treasure. And treasure it is. The native Oregon white truffle can fetch several hundred dollars per pound at retail.

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Food
2:57 pm
Wed January 30, 2013

The real reason no one buys produce in low-income areas

Fresh produce has replaced "Cold Drinks" at Fresh and Green Market in Tukwila.
Keith Seinfeld KPLU

What if fresh foods were easier to find in lower income neighborhoods?  Would that lead to less obesity and disease? 

King County has been testing this idea by offering store-owners a free “makeover” to help them sell fresh produce.

They discovered: selling fresh fruits and vegetables poses surprising challenges. Some are cultural, since many small stores are owned by recent immigrants. Others involve the hidden world of produce wholesaling.

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Food for Thought
4:00 am
Wed January 30, 2013

Should you shoot your own food?

wholeisticallyfit.com

Dick and Nancy speculate on why restaurant diners are taking pictures of their food.

Let's post lunch.   Take your best shot.  After all, who wouldn't want to see a picture of what you're eating?  Not surprisingly, some restaurateurs -- and some restaurant customers -- are not amused. 

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Food
10:07 am
Thu January 24, 2013

Small Meals, Big Payoff: Keeping Hunger And Calories In Check

Don't eat me all at once.
April Fulton NPR

Originally published on Thu January 24, 2013 7:04 am

When presented with a tempting buffet of French food, not overeating can be a challenge. But a new study by researchers in Lyon suggests there are strategies that will help people resist temptation.

People trying to keep off excess weight are frequently told that it's better to eat small amounts of food frequently during the day, rather than the typical breakfast, lunch and dinner. The idea is that more frequent eating will stave off hunger pangs that may lead to overeating.

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Food for Thought
9:09 am
Wed January 23, 2013

Celebrating a super Seattle sushi chef

thetased.wordpress.com

And not not only a super sushi chef but a movie star, too.

Daisuke Nakazawa was featured in the sushi documentary Jiro Dreams of Sushi.  

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Food
9:06 am
Wed January 23, 2013

How the sweet potato crossed the Pacific before Columbus

A well-traveled root: A vendor sells sweet potatoes at a market near Manila in 2011. The Portuguese brought the root to the Philippines all the way from the Caribbean.
Ted Aljibe AFP/Getty Images

Originally published on Mon January 28, 2013 8:15 am

When it comes to spreading food around the world, Christopher Columbus and his European compatriots get most of the credit.

Yes, they introduced some quintessential ingredients into European and Asian cuisine. Who could imagine Italian food without the tomato? Or Indian and Chinese dishes without the spicy kick of chili peppers?

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Food
3:51 pm
Fri January 11, 2013

In the battle between health and taste, why white bread still wins

White bread, we just can't quit you.
iStockphoto.com

Originally published on Wed January 16, 2013 5:59 am

The tantalizing aroma of freshly baked brioche is hard to resist, while a virtuous loaf of whole wheat often lacks that same allure. Blame it on the ferulic acid.

See, whole-wheat bread contains all parts of the wheat, including the bran, but white bread does not. That bran in the wheat bread contains the aforementioned ferulic acid, which overrides the compounds that give white bread its mouthwatering smell, according to new research.

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Food
8:01 am
Fri January 11, 2013

This butter sculpture could power a farm for 3 days

A 1,000-pound butter sculpture is unveiled at the 97th Pennsylvania Farm Show in Harrisburg last week.
Bradley C. Bower AP

Originally published on Fri January 11, 2013 6:49 pm

For more than a week, it was the belle of the ball, the butter with no better: a giant 1,000-pound dairy sculpture that occupied the place of honor at the annual Farm Show in Harrisburg, Pa.

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Food for Thought
4:00 am
Wed January 9, 2013

Top your raw oyster with a Bloody Mary snow cone

Nancy's son Nate shows how to beat the bivalves.
Nancy Leson

Nancy calls it a granita.  But really it's just a fancy snow cone.  In her latest article on oyster ingestion Seattle Times food writer Nancy Leson shares three granita recipes that go very well with oysters.

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Elvis' 78th Birthday
12:23 pm
Tue January 8, 2013

Elvis Left The Building Long Ago, But His Food (And Music) Lives On

A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet.
Hulton Archive/Getty Images

Originally published on Mon March 25, 2013 4:12 pm

Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.

In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.

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Food
12:28 pm
Mon January 7, 2013

Skinny isn't all that: Survey finds fewer American women are dieting

Fewer women are dieting — and fewer people agree that thinner necessarily equals more attractive, according to NPD's latest survey of national eating trends.
iStockphoto.com

Originally published on Thu January 10, 2013 5:41 am

Our perceptions about dieting and our attitudes about overweight people are shifting, according to a new survey by the NPD Group.

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Food
11:34 am
Fri January 4, 2013

Don't Waste That Christmas Tree: Turn It Into Spruce Beer

You can keep the Christmas smell going all year long. Or, at least until you finish your spruce beer.
iStockphoto.com

Originally published on Fri January 4, 2013 9:40 am

The holidays are finally wrapping up. So after you repack the twinkly lights, and the tinsel goes into the trash, what should you do with that once beautiful spruce standing in your living room? Why not drink it?

Well, not exactly as is. The needles, shoots, light-green tips and inner bark of the popular conifer have been used for centuries to brew forest-scented tea, soft drinks and beer. And it seems that fresh evergreen flavor may be making a comeback.

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Food
3:39 pm
Thu January 3, 2013

Hold that mini-burger: Restaurants forecast food for 2013

Sliders. We're over them, the National Restaurant Association says.
Bob Ingelhart iStockphoto.com

Originally published on Tue January 8, 2013 6:42 am

Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.

Technology is in and bacon-flavored chocolate is out, says a recent survey of 1,800 chefs across the nation.

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Food for Thought
4:30 am
Wed January 2, 2013

Dick and Nancy eat like Mr. Creosote

The cornmeal-rosemary-lemon cake from Tom's Big DInners
Nate McCarthy

Dick and Nancy share tales of holiday gluttony.

Except we didn't explode.  We should have, though.  Included in the dinners we discuss is the Caraway-crusted roast pork I made from from the "Remembering Labuznik" chapter in  Tom Douglas' Tom's Big DinnersHere's how to make it.

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Food
2:22 am
Mon December 31, 2012

Cheap bubbly, or expensive wine? Look to the bubbles for clues

The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose.
iStockphoto.com

Originally published on Wed January 2, 2013 7:03 am

There's nothing like the distinctive "pop" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.

Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of Uncorked: The Science of Champagne.

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