Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feed_logo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Chocolate Covered Antshttp://www.slashfood.com/2006/07/13/chocolate-covered-ants/http://www.slashfood.com/2006/07/13/chocolate-covered-ants/http://www.slashfood.com/2006/07/13/chocolate-covered-ants/#commentsFiled under:

Ants are a reality of any picnic, as all hard-core summer picnickers know.

Can we beat them? Honestly, no.

So we may as well join them ... or at least, have them join us. Chef Jacques Martine offers a recipe for chocolate covered ants at chefdepot. Strictly for gourmands, his recipe demands real vanilla bean from Madagascar and is full of helpful hints. My favorite tips:
  • "avoid red ants -- they're too spicy"
  • "Take care not to smash [the ants]. They stay more flavorful and retain extra moisture if intact."
  • "these make great dessert garnishes!"
Will chocolate-covered ants ward off real ants at your picnic? Find out for yourself.

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]]>antschocolate covered antspicnicAnne MetzThu, 13 Jul 2006 13:02:00 ESTQuiche Lorrainehttp://www.slashfood.com/2006/07/13/quiche-lorraine/http://www.slashfood.com/2006/07/13/quiche-lorraine/http://www.slashfood.com/2006/07/13/quiche-lorraine/#commentsFiled under: , ,

Remember the saying, "Real Men Don't Eat Quiche" from the 1980's? Whoever said this -- I think it was comedian Lewis Grizzard -- didn't factor in one important consideration when it comes to both men and to quiche: men like picnics and picnics like quiche.

In my book, quiche is the perfect picnic food. It doesn't have to be kept warm. It's not messy. Best of all, it's more exciting and savory than sandwiches. My favorite quiche of all time has to be Quiche Lorraine. If you're really ambitious -- I'm not -- you can even make your own crumbly, delicious crust. Otherwise, you can travel the pre-made route and follow this recipe, which was adapted from Julia Child's original Quiche Lorraine.

Continue reading Quiche Lorraine

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]]>julia childsJuliaChildslorrainepicnicsquicheAnne MetzThu, 13 Jul 2006 12:37:00 ESTFitness water with calcium and celebrityhttp://www.slashfood.com/2006/07/11/fitness-water-with-calcium-and-celebrity/http://www.slashfood.com/2006/07/11/fitness-water-with-calcium-and-celebrity/http://www.slashfood.com/2006/07/11/fitness-water-with-calcium-and-celebrity/#commentsFiled under: , ,

To fill the caloric void between plain water and regular sports drinkers, a few years ago, the makers of Gatorade created Propel Fitness Water. The drink was a huge success. With carb-phobes trying to avoid excess sugars, the vitamin-enhanced beverage caught on with a health conscientious market. Then in January of this year, Gatorade introduced Propel Calcium into the exercise beverage market. Like the original Propel Fitness Water, Propel Calcium is a low-calorie, vitamin-enhanced thirst quencher. Each serving provides the equivalent of 9% of the Dietary Reference Intake. (Wahoo! I love Calcium!)

Conceivably more successful than the original due to its huge celebrity following, Propel Calcium comes in three tasty flavors: Mango, Mandarin Orange and Mixed Berry. If you haven't tried Propel with Calcium, just remember: if it's good enough for Jennifer Aniston, it's good enough for you.

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]]>carbsfitness waterFitnessWatergatoradepropelAnne MetzTue, 11 Jul 2006 17:01:00 ESTHonest Tea Moroccan Mint Greenhttp://www.slashfood.com/2006/07/10/honest-tea-moroccan-mint-green/http://www.slashfood.com/2006/07/10/honest-tea-moroccan-mint-green/http://www.slashfood.com/2006/07/10/honest-tea-moroccan-mint-green/#commentsFiled under: , ,

Despite the fact that I am a technically Southerner, I cannot stand drinking Sweet Tea. But lack of a Sweet Tea-tooth doesn't prevent me from appreciating a good iced Moroccan Mint tea on a hot summer day.

For ages, Moroccans have enjoyed green tea, flavored with mint and sweetened with a hearty serving of sugar. Part ritual, part cuisine, friends who have lived in Morocco tell me that you can't get through the day without enjoying at least one pot of the anti-oxidant-packed libation. Honest Tea's version of the North African specialty is made with a touch of organic cane sugar. The slight sweetness cuts the bitterness of the green tea, while also enhancing the mint flavor. With roughly 1/4 of the caffeine in coffee and 1/6 of the calories in other bottled tea drinks, Honest Tea's Moroccan Mint is like visiting the Casbah without leaving your couch.

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]]>Anne MetzMon, 10 Jul 2006 13:33:00 ESTFood Movies We Love: Tampopohttp://www.slashfood.com/2006/07/08/food-movies-we-love-tampopo/http://www.slashfood.com/2006/07/08/food-movies-we-love-tampopo/http://www.slashfood.com/2006/07/08/food-movies-we-love-tampopo/#commentsFiled under: , , ,

Forget about the so-called Italian spaghetti western. This time around, Food Movies We Love brings us to Tampopo, the world's first Japanese noodle western.

Written and directed by Juzo Itami, Tampopo tells the story of  Goro (played by Tsutomu Yamazaki) a truck driver/guardian angel who comes to town to help widowed noodlemaker Tampopo (Nobuko Miyamoto) create the greatest fast-food noodle joint Japan has ever seen.

Equal parts Shane, The Seven Samurai and Big Night, Tampopo is a crossover hit. Whether you like art-house movies with subtitles or whether you like noodles, Tampopo is guaranteed to please.

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]]>itaminoodleramentampopowesternAnne MetzSat, 08 Jul 2006 13:06:00 ESTNothing amateurish about Probarhttp://www.slashfood.com/2006/07/07/nothing-amateurish-about-probar/http://www.slashfood.com/2006/07/07/nothing-amateurish-about-probar/http://www.slashfood.com/2006/07/07/nothing-amateurish-about-probar/#commentsFiled under: , , , , , ,

In my never-ending quest to find the right sports food, this week I stumbled across Probar.

"Probar?!" you ask. "Isn't that something you menace someone with?!"

No, dear reader, that's a crowbar. I'm talking about Probar, the Utah-based whole food nutrition bar.

Founded by high altitude food coach Chef Art Eggertsen, Probar is an all-natural alternative to the isolate- and mineral-infused bars eaten by runners, cyclists, backpackers, swimmers and other exercise masochists. With over 70% raw foods, Probar insists on keeping it real by taking real food -- peanut butter, raisins, sunflower seeds, coconut, cashews and so forth -- and putting them into an energy bar.

The result? Something that's incredibly good for you when you're working hard, but doesn't taste like it came from a test tube.

For me, it made the difference last Saturday between riding my bike the ten miles home and walking it home. So while it's no crowbar, Probar definitely packs a wallop.

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]]>Exerciseprobarraw foodRawFoodsports nutritionSportsNutritionutahwhole foodWholeFoodAnne MetzFri, 07 Jul 2006 19:14:00 ESTMile-high Mojitoshttp://www.slashfood.com/2006/07/07/mile-high-mojitos/http://www.slashfood.com/2006/07/07/mile-high-mojitos/http://www.slashfood.com/2006/07/07/mile-high-mojitos/#commentsFiled under: , , ,

Forget about lousy tomato juice and those miniature bottles of bad wine you had on your last airline flight. Bad beverages and boring cocktails are a thing of the past, or at least they are on Delta Airlines. In an attempt to spruce up their in-flight offerings, the airline has gone the way of so many restaurants and bars by introducing a signature cocktail.

The drink? The "Mile-high Mojitos." (They're great. Trust me, I had about three of them on my flight from Maine to Ohio last week. Of course, the only reason I know about these cocktails to begin with is because I was mysteriously upgraded for free. My lucky day apparently.)

And even though the Mojito wasn't prepared to my exacting specifications, with huge twigs of fresh mint, like they do at my favorite local bar, it was a pretty great cocktail. The mix contained the appropriate level of sweet and tart, cool and limey. So, next time you are flying Delta, by all means, order one. What else are you going to do? Read SkyMall magazine?

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]]>cocktailsdeltamile-high mojitoMile-highMojitomojitoAnne MetzFri, 07 Jul 2006 15:04:00 ESTMad cow in Manitobahttp://www.slashfood.com/2006/07/05/mad-cow-in-manitoba/http://www.slashfood.com/2006/07/05/mad-cow-in-manitoba/http://www.slashfood.com/2006/07/05/mad-cow-in-manitoba/#commentsFiled under: ,

Scientific tests just confirmed that a cow in Manitoba, Canada has Mad Cow Disease. Food safety officials first suspected infection earlier last week, but held off commenting officially until the results came back from the laboratory.

Canadians need not worry, though. This isn't likely going to be like the British Mad Cow scare of the mid-1990s. According to the owner, the cow was purchased back in 1992, which means the cow probably contracted the disease prior to the 1996 ruling, which banned unsafe cattle feed.

Bovine spongiform encephalopathy (BSE), or Mad Cow Disease,  is usually transmitted when cows consume infected cattle parts. While this is only the sixth confirmed case of mad cow disease since 2003, Canadian officials recently announced enhancements to the feed ban to block even more high-risk cattle parts from pet foods and fertilizers. 

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]]>beefcanadamad cow diseaseMadCowDiseaseAnne MetzWed, 05 Jul 2006 19:04:00 ESTFood movies we love: I Love You to Deathhttp://www.slashfood.com/2006/07/04/food-movies-we-love-i-love-you-to-death/http://www.slashfood.com/2006/07/04/food-movies-we-love-i-love-you-to-death/http://www.slashfood.com/2006/07/04/food-movies-we-love-i-love-you-to-death/#commentsFiled under: ,

What could be a better set up for laughs than a pizza parlor, Kevin Kline, Tracey Ullman, religion, and a few incompetent hitmen? That's basically the set up for Lawrence Kasdan's 1990 dark comedy, I Love You to Death.

Forget about the feel good sentiment in Mystic Pizza or the romance of Like Water for Chocolate, I Love You to Death takes on a pizza-slinging womanizer, Joey (Kevin Kline) and his revenge-obsessed wife, Rosalie (Tracey Ullman). When Rosalie finds out that her husband has been cheating on her for years, she and her mother decide to take matters into their own hands. Being Catholic, however, divorce is out of the question. So Rosalie decides to do the next best thing -- murder.

But unable to do the deed herself, Rosalie hires a pair of good-for-nothing hitmen, who poison, beat and shoot the philandering Joey, who, all the while, remains completely oblivious to the scheme.

Next to his role as Otto in A Fish Called Wanda, this movie is definitely Kevin Kline at his comedic best. I guess that should explain why I Love You to Death is a "Food Move I Love to Death".

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]]>I Love You to DeathILoveYouToDeathkevin klineKevinKlinePizzatracey ullmanTraceyUllmanAnne MetzTue, 04 Jul 2006 13:05:00 ESTHoney Stinger: Naturally sweethttp://www.slashfood.com/2006/06/28/honey-stinger-naturally-sweet/http://www.slashfood.com/2006/06/28/honey-stinger-naturally-sweet/http://www.slashfood.com/2006/06/28/honey-stinger-naturally-sweet/#commentsFiled under: , , ,

In my on-going search for the perfect energy food, I've slurped down a number of gels that tasted pretty much like what I imagine the door handle at a Baskin Robbins tastes like -- syrupy, cloying and gross. So, it's no surprise that when I actually come across a gel that is palatable and delicious, I'm eager to sing its praises.

Honey Stinger Gel is the gel for people who normally can't stand the taste of gels. With a naturally low-glycemic index, Honey Stinger Gels provides lasting energy without the irritating blood sugar spike, which always leaves me shaky and disoriented. Theses sweet, convenient packets are also loaded with a healthy dose of my favorite vitamin -- Vitamin B.  Of the flavor range, which includes Chocolate, Strawberry, Banana and Gold, my favorite has to be "Ginsting." Not only is the name clever, Ginsting comes with an extra kick of ginseng and caffeine for those killer-long bike rides.

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]]>energy gelEnergyGelhoney stingerHoneyStingerAnne MetzWed, 28 Jun 2006 16:36:00 ESTFood movies we love: The Discreet Charmhttp://www.slashfood.com/2006/06/27/food-movies-we-love-the-discreet-charm/http://www.slashfood.com/2006/06/27/food-movies-we-love-the-discreet-charm/http://www.slashfood.com/2006/06/27/food-movies-we-love-the-discreet-charm/#commentsFiled under: , , ,

If you've ever had the pleasure of renting Spanish director Luis Buñuel's The Discreet Charm of the Bourgeoisie, you'll understand exactly why this is another Food Movie We Love.

What's so "charming" about this film is that it basically lacks a plot or a narrative structure. In fact, the whole 102 minutes of this film center around a single, simple conceit: the thwarted dinner party. With a cast of snooty French citizens and a surrealist ax to grind, Bruñuel takes the viewer on a wild, winding trip through the absurd distractions in the everyday life of the French bourgeosie.

Just don't try to watch it on an empty stomach...

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]]>bruneldiscreet charm of the bourgeoisieDiscreetCharmOfTheBourgeoisiefood moviesFoodMoviesmoviesAnne MetzTue, 27 Jun 2006 17:42:00 ESTCarb-BOOM!http://www.slashfood.com/2006/06/13/carb-boom/http://www.slashfood.com/2006/06/13/carb-boom/http://www.slashfood.com/2006/06/13/carb-boom/#commentsFiled under: , , ,

Every single day when I get off work, my life can be summarized by three distinct phrases: Tired. No energy. Offended by the Atkins diet.

What's a girl to do if she wants to make the local 6 p.m. bike ride with the boys?

Carb-BOOM! may just provide an answer. With quite possibly the greatest name ever to grace a sports-food product, Carb-BOOM! is a vegan sports gel that strikes fear into South Beach Diet-devotees everywhere.

Vanilla-Orange and Chocolate-Cherry deliver caffeine along with the carbs, while caffeine-free flavors include Cinnamon Apple, Banana Peach and Strawberry Kiwi.

Frankly, I don't care how it tastes or what it does for me. The title -- with its all-caps format and exclamation point -- are enough to make me pull one out  right now.

Ahem. I meant to say "RIGHT NOW!"

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]]>Anne MetzTue, 13 Jun 2006 19:29:00 ESTFace off: Italian dessertshttp://www.slashfood.com/2006/06/13/face-off-italian-desserts/http://www.slashfood.com/2006/06/13/face-off-italian-desserts/http://www.slashfood.com/2006/06/13/face-off-italian-desserts/#commentsFiled under: ,

It's early June, and the mercury in Virginia has started to climb. But that's alright. Hot weather gives me an excuse to indulge in my favorite summertime treat: frozen Italian desserts. I'm not talking about the Italian Ice that comes in a waxed cup in your grocery's freezer. I'm talking about the artisanal home-made treats that you can only buy at your local transplant gelateria.

From gelato to granita to the rare semifreddo, believe me, I have my loyalties.

Gelato: Made from milk and sugar, combined with other flavorings. The ingredients are super-cooled while stirring to break up ice crystals. Gelato generally has less than 35% air, which results in a dense and extremely flavorful product.

My favorite flavor? Stracciatella.

Continue reading Face off: Italian desserts

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]]>gelatoice creamIceCreamitalysemifreddoAnne MetzTue, 13 Jun 2006 19:02:00 ESTFood Movies We Love: A Walk in the Cloudshttp://www.slashfood.com/2006/06/08/food-movies-we-love-a-walk-in-the-clouds/http://www.slashfood.com/2006/06/08/food-movies-we-love-a-walk-in-the-clouds/http://www.slashfood.com/2006/06/08/food-movies-we-love-a-walk-in-the-clouds/#commentsFiled under: ,

The tagline for A Walk in the Clouds tells it all: "A man in search. A woman in need. A story of fate."

Well, almost. What the tagline doesn't tell you is that this Keanu Reeves vehicle is -- like reader favorites Big Night, Mystic Pizza, Moonstruck and The God of Cookery -- a food movie.

Keanu plays Paul Sutton, a man returning from World War II. He encounters Victoria (in case it's not totally obvious, she's the film's female romantic interest), who is pregnant, unmarried and en route to facing her father. Our hero Keanu volunteers to pretend to be her husband ...

Soon, Paul and Victoria develop feelings for each other. This came as a total shock to me.

So why is this a food movie? Well, because Victoria's dad is a vintner, of course! His vineyard is called "Las Nubes" ("The Clouds" -- the mysterious title is thankfully now explained!), and the final scene -- in which Paul explains his love for Victoria to her angry father -- includes the greatest vineyard fire scene in all of cinematic history.

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]]>Keanu ReavesKeanuReavesAnne MetzThu, 08 Jun 2006 12:08:00 ESTFood movies we love: Moonstruckhttp://www.slashfood.com/2006/06/02/food-movies-we-love-moonstruck/http://www.slashfood.com/2006/06/02/food-movies-we-love-moonstruck/http://www.slashfood.com/2006/06/02/food-movies-we-love-moonstruck/#commentsFiled under: , ,

I remember the first time I realized that I loved Cher. It wasn't when she was swaying sweetly with Sonny, and it wasn't when she belted like a siren, "When you believveeee...." No, my admiration for Cher comes from her Oscar-winning role in a little film from 1987 called, Moonstruck.

Moonstruck not exactly a film about food - it's mostly about love, family and starting over again. But because Nicolas Cage plays a one-handed baker named Ronnie Cammareri and there are subsequently many scenes of his bakery, I think Moonstruck still counts as a food movie.

This amazing film has almost too many highlights to recount in this blog. Of course, there's the opera scene, and then there is the slap-scene, when Cher's Loretta Castorini famously screams, "Snap out of it."

And then there is the scene that is really the reason I regard Moonstruck as one of the greatest Food Movies of all time, wherein Ronnie laments, "Bread is life! Bread is my wife! But where's my life? Where's my wife? I've lost my arm!"

Bread is life, people. Bread is life.

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]]>breadchermoonstruckNicolas CageNicolasCageAnne MetzFri, 02 Jun 2006 14:06:00 ESTFood Movies We Love: The God of Cookeryhttp://www.slashfood.com/2006/05/31/food-movies-we-love-the-god-of-cookery/http://www.slashfood.com/2006/05/31/food-movies-we-love-the-god-of-cookery/http://www.slashfood.com/2006/05/31/food-movies-we-love-the-god-of-cookery/#commentsFiled under: ,

After hearing from all our readers who love Big Night,  Mystic Pizza, and  Who Is  Killing the Great Chefs of Europe?, it's time a little flavor from Hong Kong.

Equal parts Iron Chef and Enter the Dragon, The God of Cookery (the movie's real -- i.e. Cantonese -- title is Sik San) is about a top-dog chef who is revealed as nothing more than a sham by one of his rivals.

Taking a page right out of Rocky III, the God of Cookery -- played by famous Hong Kong actor Stephen Chow -- trains harder than ever and tries to make his comeback in a culinary battle royale.

Comedy, cooking, and kung fu -- what more do you need?

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]]>Big NightBigNightCantoneseEnter the DragonEnterTheDragongod of cookeryGodOfCookeryIron ChefIronChefkung fuKungFumoviesMystic PizzaMysticPizzaRockyRocky IIIRockyIiiSik SanSikSanStephen ChowStephenChowAnne MetzWed, 31 May 2006 18:06:00 ESTSteak movies we love: High Steakshttp://www.slashfood.com/2006/05/30/steak-movies-we-love-high-steaks/http://www.slashfood.com/2006/05/30/steak-movies-we-love-high-steaks/http://www.slashfood.com/2006/05/30/steak-movies-we-love-high-steaks/#commentsFiled under:


How could I let Steak Day go by without mentioning "High Steaks"? This is the episode of 1950s cat-and-mouse cartoon Tom and Jerry that was clearly the inspiration for "Itchy & Scratchy," the violent cartoons Bart and Lisa are perenially watching on The Simpsons.

In short, Tom's owner is grilling steaks, and through a series of hijinks, Jerry manages to inflict a series of painful steak-related punishments upon Tom including:
  • Tom's head placed in a grilling basket
  • Tom's tail jammed into the grill
  • Tom tied, post-barbecue, to the bumper of a passing car and dragged off
The episode ends with Jerry enjoying a juicy ribeye. Tasty!

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]]>Bart SimpsonBartSimpsonHigh SteaksHighSteaksItchyMovieScratchySimpsonsAnne MetzTue, 30 May 2006 14:53:00 ESTFood Movies We Love: Who is Killing the Great Chefs of Europe?http://www.slashfood.com/2006/05/26/food-movies-we-love-who-is-killing-the-great-chefs-of-europe/http://www.slashfood.com/2006/05/26/food-movies-we-love-who-is-killing-the-great-chefs-of-europe/http://www.slashfood.com/2006/05/26/food-movies-we-love-who-is-killing-the-great-chefs-of-europe/#commentsFiled under: ,

Forget about Big Night. Forget about Mystic Pizza. Forget, even, numerous barbecue documentaries.

Check out Who is Killing the Great Chefs of Europe? Here, dear readers, is the food movie to end all food movies (well, except that numerous food movies have been produced since 1978, when this movie was made. But whatever.).

Anyway, the title basically tells you what the plot is, but it's got one foot in farce and another squarely planted in the Agatha Christie backlist (think And Then There Were None meets Delicatessen by way of the Pink Panther series).

Need more? It's got Jaqueline Bisset. Admittedly, it's long past her Bullitt days, but she's still great. I'll take her in a food movie anyday.  At least until the uber-graceful Julianne Moore makes a food movie.

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]]>Agatha ChristieAgathaChristiebissetbullittcelebritychefdelicatesseneuropejulianne mooreJulianneMooreMystic PizzaMysticPizzasteve mcqueenSteveMcqueenAnne MetzFri, 26 May 2006 16:55:00 ESTCaffeine Nation: Team Jittery Joe'shttp://www.slashfood.com/2006/05/26/caffeine-nation-team-jittery-joes/http://www.slashfood.com/2006/05/26/caffeine-nation-team-jittery-joes/http://www.slashfood.com/2006/05/26/caffeine-nation-team-jittery-joes/#commentsFiled under: , , , , ,

The responses to my post yesterday show that water, mints, gum and sports food are not the only caffeinated products on the radar. I stand corrected.

But, fair readers, did you know that professional bike racing is also heavily caffeinated?

Sponsored by the most famous cup of Joe in Athens, Georgia, the Jittery Joe's cycling team has been on the scene for many years, and its riders spread the gospel of caffeine wherever they race. In fact, they actually sell the coffee at the races (and online, if you're not the Lance Armstrong type).

In fact, there's even a "Morning Ride" blend, the proceeds of which go directly to help the team travel.

As Team Jittery Joe's races all over the country (according to the team website, they're racing tomorrow in Baltimore and then hopping to New Jersey), that's a lot of beans ...

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]]>Anne MetzFri, 26 May 2006 12:28:00 ESTCaffeination? Or Caffeine Nationhttp://www.slashfood.com/2006/05/25/caffeination-or-caffeine-nation/http://www.slashfood.com/2006/05/25/caffeination-or-caffeine-nation/http://www.slashfood.com/2006/05/25/caffeination-or-caffeine-nation/#commentsFiled under: , ,

caffeine moleculeLooking at recent Slashfood posts about BLaK  and Shot Bloks, I'm beginning to see a trend.

And no, it's not the overuse of the letter "k".

It's the presence of caffeine in both these products. Back in the day, I remember how my parents would drink ONE cup of half-regular, half-decaf with breakfast (under the assumption, no doubt, that a full cup of regular coffee would undo 40 years' worth of dutiful church attendance, little league coaching and school board membership).

I'm afraid this is a sign I'm getting old, but is anyone else taken aback by this? I mean, there's caffeinated mints, caffeinated gum, and even caffeinated water.

That said, I suppose among all the other benefits (increased productivity, say, and heightened reaction times), the hyper-caffeination of our world helps the economy.

I mean, think of all the jobs created when some young entrepeneur, after a night of drinking caffeinated vodka, says, "Hey! what if we caffeinated cake icing?!"

Me, I'm going to stick to more traditional get-rich-quick schemes. Like decaffeinated water, for instance.

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]]>caffeinechemicalscoffeewaterAnne MetzThu, 25 May 2006 17:38:00 EST