Did you celebrate National Chocolate Brownie Day earlier this week?
I am still in a reflective brownie mode, hence, the photo above of my double-chocolate double-malt frosted brownies. It is the brownie I crave the most. This year, I have tried at least four new chocolate brownie recipes and have posted three on IslandEAT. Holidays are about celebration and reflection…
Upcoming National Food Holidays
As this the “holiday season” is upon us, here are the food holidays for next week:
December 11 – National Noodle-Ring Day
December 12 – National Ambrosia Day
December 13 – National Cocoa Day
December 14 – National Bouillabaisse Day
December 15 – National Lemon Cupcake Day
December 16 – National Chocolate Covered Anything Day
If anyone knows what a “noodle-ring” is, or why it should be fêted, please let me know immediately. I am most excited by the events celebrating cocoa and “chocolate-covered anything”. Just where exactly does the chocolate-covering stop, in matters of good taste?
For questions, a retro video, and blogging resources….
I had never heard of them, so I visited their sites. The Thermomix looks like a multi-faceted appliance. It makes me think of late-night “info-mercials”: “it slices, dices, chops anything and everything!” Perhaps it could replace a blender, food processor, bread maker, wooden spoon, etc., but I really cannot comment further.
As for the Pacojet, it does look like a fun contraption for freezing food for future consumption and for making frozen mousses, ice creams, and drinks. The Swiss-based site oddly refers to “Veal Farce” and “Farce of Fresh Salmon”. While I am familiar with the French culinary technique and terminology, reading the references in English made me think of Restoration comedies or the French dramatic farces of Georges Feydeau. I picture salmon wearing full-length dresses on stage, with petticoats, feathered hats, and lacy parasols, in plots of mistaken identity and infidelity.
Does anyone have any hands-on experience with either of the new products?
My salmon in soy-maple-ginger-garlic glaze is not a farce, I hope!
Retro Instructional Video
The holiday season is the best time to review etiquette for guests at dinner parties. Can you imagine a better source on proper conduct than Emily Post herself, from her own “Institute” in Sandy Hook, Connecticut?
My favourite part is well into the video, at 6:35 when Ms. Post expounds on how to eat cream-filled desserts with a spoon and a fork. It is even funnier, at 7:30, with many examples of major faux pas. These days, I cannot imagine anyone smoking at a dinner party – much less blowing smoke in the face of a dining companion.
Sweets Food: A Resource for Food Blogs and Social Media
I want to give a “shout-out” to Gera for his site, “Sweets Foods”. Gera offers a wealth of information on the wacky wide world of social media and a round-up of food blog posts, sweet and savoury. Check out Gera’s weekly synopsis of helpful articles for us food bloggers – and others – coming to the world from Uruguay. Thank you, Gera!