FoodNuts!

Archive for the ‘Bloviating’ Category

I realize it’s dated, but there are some fine “dos and don’ts” at this NYT article.

My favorite?

“It’s better to pay the grocer than the doctor.”

Someone was talking in the background on the radio just now, and was talking about how government regulations to disclose the salt content in food was something that wasn’t really necessary — instead, encourage people to use sea salt, as it actually lowers blood pressure.

Lowers blood pressure? Wow, wouldn’t that be nice?

I did a VERY small amount of googling, and found a number of items — but the funnest one was an article in Slate from 2005 that posits the question “Which salt is best?”

Thought I would pass it along. What kind of salt do you prefer, and why? Feel free to add a comment below.

Jack found this great blog about lighting for food blogging that I know I certainly can put to good use as we try to illuminate and share our food adventures on FoodNuts.com. Check it out by clicking on their picture or right here!

We’ve lost the Comic Sans fault — I totally agree. If anyone reading this blog has design suggestions or issues, PLEASE let us know – we’re new at this and want to make this site attractive, easy to read, and usable for everyone.

Thanks, @DiamonDie!

Food in America is a LOT better than it was 50 years ago, asserts Jerry Weinberger:

In a 1769 letter to the naturalist John Bartram, Benjamin Franklin observed that while lots of people like accounts of old buildings and monuments, “I confess that if I could find in any Italian travels a receipt for making Parmesan cheese, it would give me more satisfaction than a transcript of any inscription from any old stone whatsoever.”

Had Old Ben written this letter 50 years ago, in 1959, it’s doubtful that many Americans would have agreed. Back then, a gourmet American dinner might have included tomato aspic (gelatin with canned tomato juice), crab casserole (canned crab with canned cream-of-mushroom soup and canned fried onions), and cherries jubilee (canned cherries heated in a chafing dish with brandy and sugar, “flambéed,” and poured over vanilla ice cream)…

Read more…

Found a great post attempting to define a foodie — and I like it:

Anyone can be a foodie.

To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food. A foodie will never answer the question “What are you eating” with “I don’t know.” There are some basic traits of being a foodie, as there are basic traits that come with all labels. Generally, you have to know what you like, why you like it, recognize why some foods are better than others and want to have good tasting food all or certainly most of the time.

It’s not a snob thing — it’s just being interested in what you’re putting into your body — and striving to understand and enjoy with friends and family.

Our latest adventure, at Chez Cherie in La Canada learning to make tapas

We, the food nuts of Santa Clarita, do hereby ordain and appoint this, FoodNuts.Com, to be our official repository of news, stories, and other details of our explorations in the wide world of food, wine, fun, and travel.

We’ve been messing about with food and fun together for a few years now, and thought it would be nice to have a place to share our adventures with a wider audience, and learn more about what other folks are doing at the same time.

We will also be inviting other friends of ours to share with us on this site, so hopefully this will grow into an active foodie community. Keep an eye on this site; we’ll be adding content on a regular basis.

Louise and I are the administrators of the site, but there will be a variety of authors. Louise, of course, being an accomplished linguist, will hopefully be able to clean up our usage and tone down my hyperbole, etc., whilst I try to make the site attractive, manage SEO, links, etc. and other back-of-the-house matters.