Friday Food News

GUA BAOTAIWANESE CUISINE BECOMING A BIGGER PART OF US DINING LANDSCAPE
Via Eater

Taiwanese cuisine is becoming easier to find across the US. “It stems from the same trend that has inspired people from many cultures to open US restaurants: The ex-pats are homesick for the foods they know, and second-generation Taiwanese-Americans want to hold on to their culinary legacy,” said Cathy Erway, author of “The Food of Taiwan.” Taiwanese cuisine reflects the island’s history as a melting pot of east Asian influences, featuring Japanese-style ramen alongside omelets that trace back to China’s Fujian province.

KOREAN ICE CREAM CONES ARE A MUST-HAVE THANKS TO SOCIAL MEDIA
Via Bon Appétit online


Korean gai daan jai is gaining a following with US food lovers thanks to an onslaught of Instagram posts showing the eggy waffles being used as ice cream cones. Eggloo and Wowfulls in New York City both offer their take on the dessert, which incorporates toppings ranging from mochi to M&Ms.

ARTISANAL ICE CREAMS ARE ON THE RISE
Via DairyFoods.com

Artisanal ice creams that incorporate fresh, local and seasonal ingredients and bold and unique flavors are growing in popularity, and the National Restaurant Association named artisanal ice cream as the top trend for dessert menus this year. “I think the typical customer has become open to experimenting more with flavor profiles and ingredients, and ice cream shops are great places to test those boundaries and push them even further — hence, the proliferation of artisan shops,” said Natasha Case, co-founder and CEO of gourmet ice cream company Coolhaus.

 

poutineWHITE HOUSE CHEF TO PRESENT FORMAL TAKE ON POUTINE AT STATE DINNER
Via The Washington Post

For the state dinner in honor of Canadian Prime Minister Justin Trudeau, White House Executive Chef Cristeta Comerford created a canapé inspired by Canadian poutine. The potato wafers topped with cheese curds and smoked duck will be served alongside other dishes with a Canadian touch, including lamb chops made with Canadian whiskey.

RETAILERS AND STARTUPS TEAM UP ON ‘UGLY’ PRODUCE PROGRAMS
Via USA Today

Whole Foods Market has teamed with startup Imperfect Produce to start selling “ugly” produce at some of its Northern California stores next month. Whole Foods joins a list of food retailers who have had success selling “ugly” produce to consumers and reducing food waste, and other startups such as Hungry Harvest have capitalized on the demand among consumers and retailers. “All food businesses are consumer driven. If consumers ask for it, we will certainly provide it,” said Meghan Stasz, GMA’s senior director of sustainability.

CHEFS TURN TO BURNT FLAVORS FOR DESSIERTS THAT SMOLDER
Via The Washington Post

Charring brings depth of flavor and texture to dishes, including desserts. Chefs are adding smoky notes with burnt sugar, torched marshmallow and even burnt hay, which chef de cuisine Graeme Ritchie uses to infuse ice cream that accompanies a burnt caramel chocolate tuile dessert at Volt in Frederick, Md.

TOP CHEFS DONATE MEMORIES TO NEW L.A. RESTAURANT
Via The New York Times

Chef Timothy Hollingsworth wanted his new Los Angeles restaurant to reflect where he came from, so he reached out to some of the chefs that helped him grow over the years with a request for cooking equipment. Otium is now home to pots and serving vessels from ten top chefs including Thomas Keller, Daniel Boulud and David Chang. “By using these pieces, I’d be able to truly and directly share my influences with my guests, bringing the thoughtfulness behind cooking to the center of the table,” Hollingsworth wrote in his letter to the chefs.

EATING MORE PROTEIN MAY MAKE PEOPLE FELL FULLER LONGER
Via HealthDay News

An analysis of study data found eating protein does make people feel fuller faster, researchers reported in the Journal of the Academy of Nutrition and Dietetics. Registered dietitian Erin Keane of Lenox Hill Hospital in New York City cautioned the study does not prove eating more protein translates into greater weight loss.

 

Images:  gua bao by S Ma on flickr, poutine by SteFou! on flickr

 

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