Zinfully Delicious

music test

-file:///Users/Duane/Desktop/09%20Rush%20Over.m4a

Posted via email from preppydude's posterous

It's Just Dinner

Spinach, Polenta & Summer Veggies w/ Spicy Pork

Dayton Foodie News

The Last Clambake of the Season              
Tuesday August 25th thru Saturday Ausgust 29th

Clambake
Whole Main Lobster
Little Neck Clams, Shrimp, Mussels
Red Potatoes, Sweet Onions, 
Corn on the Cob
$39.50

We recommend reservations so that we may prepare to serve 
our guests at the highest level. Help us help you.
Please call Josef or Brian or you can make them on line at www.laubergedayton.com

Posted via email from preppydude's posterous

A slimmer me, just a few short years ago

Thanks *Shele* for the flash back photo.

Does six years count as way back?

Posted via email from preppydude's posterous

Dayton Foodie News of the Week

Along with our excitement in announcing our new Executive Chef Jared Whalen
L’Auberge is proud to announce the arrival of our new Sous Chef Hilary Ambrose Jr.

Mr. Ambrose brings to L'Auberge fantastic continental experience. He apprenticed at the 5 star Carlisle Bay Hotel and Resort in Antigua. He then apprenticed under Executive Chef Stanley Wong at the Famed Spice Market of Jean Georges in New York City. Hilary worked for the Eclipse Restaurant Group in Hong Kong and  most recently moved to Dayton Ohio and to L'Auberge from Macau where he worked for the Eclipse Restaurant Group opening Fogo Samba, Boca Tappas and Wine, and McSorleys Ale House
all in the upscale Venetian Hotel.
Please join us in welcoming Hilary Ambrose Jr to Dayton and to L'Auberge.

Is America *All Talk* Regarding Organic Meats?

An excerpt of the interview with Smithfield Foods CEO- C. Larry Pope by Mike Dawson editor of Lebensmittel Zeitung

 

Mike Dawson- What is your status on organic meat?

C. Larry Pope- The organic process is very complicated. The ground has to lay idle for several years, you can’t have any pesticides, which radically changes the yields you get from the grain inputs.  This radically changes the cost of the grains the animals eat, which in turn substantially increases the price of the product.

"I am not sure that consumers are willing to pay a 30 to 80 per cent price increase in order to eat what they say they want to. They may be in Europe, but they certainly are not in the US."

ZD™- Is this true? Are we less inclined to "speak with our dollar" vs  European families? Is America still in the cheap = better thought process when it comes to food?

Mike Dawson- How are you reacting to the trend to natural products?

C. Larry Pope- Many of our pork products are already natural. The trend is there. We as an industry are going to have to have cleaner labels, we are going to have to take the chemicals out of the product and change the way we process the product.  As an example, we can use sea salt instead of regular salt in the preserving process.


ZD™- Natural should encompass far more than a mere change of salts. Is the large corporate meat industry truly interested in *natural meats* or will it just be re-packaging style lip service?

ZD = ZinfullyDelicious

Hotel Cooking with George

Kabuki Sushi-Centerville, OH

Automatic Food?

Why We Garden... The Herb Edition

 

Oregano

 Though the container may say “oregano”, the substance within it is nothing like the original plant.  Fresh herbs inject a flavor and aroma so far beyond the dried version that growing your own is well worth the time.  Buying fresh herbs is an alternative but they are a bit pricey and let's face it,  most of the time we waste half of what we've bought.  Simply snipping from your plant the exact amount of herb needed is the best way to ensure maximum flavor and freshness, it’s green (both literally and ecologically) and economical.
      There are many options.  The herbs you use most are naturally the ones you’ll want to grow.  Depending on the climate in your area, you may wish to grow plants outdoors directly in the soil or in pots.  Some places I've lived, are kind to herbs year round but most of us will need a non-summer time option. I’ve found the Aerogarden to be an awesome way to provide fresh herbs during those non-growing months.  You could grow your herbs in one of those machines year round, but why bother during the summer months.  I transplanted mine to the yard/pots and they are doing great!  Be sure to keep your plants growing by not letting them go to seed (pinch off those ends when they try to flower), prune the non-flowering ones to keep them going strong. 
   I probably should amend my original slur towards dried herbs.  They can have their place.  They do have their own flavor...just not the same as the fresh version (or as good!)

D.E.W. 

Purple Basil

Parsley

Mint

Basil