Oh the joys of living vegetarian! (seen in Hongkong, probably on Lantau island). Print PDF
Odds & Ends
Snout-to-tail
Dans le cochon tout est bon from Iris Alexandre on Vimeo. A clever animation film on pork and what we can use it for. Print PDF
It’s the most wonderful time
Ich wünsche Euch allen wundervolle Festtage. Im folgenden Lied geht es u.a. auch um das gute Essen an den Feiertagen, weswegen meinen Weihnachtsgruß die Muppets singen Have a wonderful holiday season, and enjoy the time with your loved ones, and maybe some of the foods mentioned in this song Print PDF
food-o-grafie #1 – Meine Kamera(s) / My camera(s)
When Zorra asked about the perfect foodography camera ™ for the new foodography event hosted at Kochtopf, I had kind of a deja vu – while I didn’t choose my cameras especially for blogging purposes, the question of which camera to buy is always a tough one and should be dictated by what you want to achieve, and of course what your budget is. If I had to buy a camera solely for the purpose of food photography, I’d probably opt for one of the small cameras from the powershot series by Canon – they have terrific lenses, and a lovely macro mode which seems to produce excellent results. On the other hand, I might opt for a Fuji FinePix S 2000HD, because if you are not into DSLRs, this…
Chinese New Year – The Year of the Rat – Round-Up
Gung Hay Fat Choy! Happy New Year! Welcome to the year 4706, or the year of the rat! When I invited you for a foodie blog celebration of the lunar New Year according to the Chinese calendar, I had no idea so many people would participate, I know hardly where to begin thanks to you all! Let’s start with a truly multicultural couple from Indonesia and Arabia, both of them students in Northern Germany, writing a wonderful blog by the very appropriate name Food is Love. The Kue Lapis,a traditional steamed cake, is very eye-catching! If you aren’t hungry by now, hop over to Brot und Rosen and marvel at Petras Pearl Balls and Sweet-and-Sour Pork (again, in German only). Print PDF
Chinese New Year Event
The Chinese celebrate the New Year this year on February 7, which marks the beginning of the year 4706, or the year of the rat. Since the Chinese celebrate the New Year with a huge feast combining lots of good food, please come and join me in a Chinese New Year Celebration event. To participate, please contribute a Chinese dish to the party and blog about it between today and February 5, 2008. I will try to post a round-up of all dishes served just in time for the New Year! Send a mail with the permalink to your entry to foodfreak dot mail at googlemail dot com. I hope there will be plenty of food, when we finally can say; Gung hoy fat choy! Banners:500 pix wide <a href="http://www.foodfreak.de/2008/01/chinese-new-year-event/">…
International Pickle Day – The Round-Up
Today we are celebrating the 7th International Pickle Day with homemade pickles! One of the first bloggers to post sort of an entry was Chaosküche (in German), who tried pickled peppers – but somehow didn’t get around to postig the recipe (or maybe I missed it?) The pickles look great, nonetheless. If you are still in need of a recipe, though, Alin from Hüttenhilfe has what you are looking for – gorgeous pickled hot peppers – another post in German. Ulrike from Küchenlatein offers sweet-and spicy Asian gherkins with white balsamic vinegar and curry – a lovely treat with new flavors – or rather old ones, since the recipes is from a very old heritage cookbook. Print PDF
International Pickle Day
On September 16th, New York City (and the NY Food Museum) will be celebrating the 7h International Pickle Day, and I am inviting you, my fellow foodie bloggers, to join this party with recipes and photos of your favorite homemade pickles. (photo: ccarlstead) This may seem a very early invitation for such a party, but since real homemade pickles need some time to mellow and develop their flavors, and a spring and summer of bounty and harvest lay ahead of us, there will be plenty of time for us to try new recipes, renew old standards, and preserve the abundance of summer fruits and vegetables for the dark and cold fall and winter nights. I hope you join me in this pickling endeavour and post about your pickling experience! How…
A Foodie Surprise
A friend thought of me while visiting Croatia and packed a parcel with goodies for me: As she said “I knew you would like the Ajvar, since it is the pure, hot, unadulterated stuff, same with the Riesling, and I happened to stumble upon the chocolate which looked perfect for you…”. Thank you, Yvonne! I appreciate this thoughtful gift! Print PDF
Beyond Organic
Regional, organic, sustainable… once these terms seemed to be closely related, and in projects like community supported agriculture, farmers markets, or the German “Biokiste” (regional organic veggie box delivered to your door) they still are. But in Europe as well as in the US, and probably all over the world, “organic” has grown into the supermarkets, and has adapted to something which is nearly as bad as industrial farming – organic industrial farming. Regina Wilshire, author of the blog Weight of the Evidence, which deals with nutritional science and medicine and is one of the blogs I stop by on a regular basis, gives some thought and insight to the problems of large scale organic farming and the consequences for customers in her article: Why organic? never, in my wildest…
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