- Reviewers are surprisingly pleased with the service and selection at chain favorites like Outback Steakhouse, Chili's, and T.G.I. Friday's
- Young, energetic Danish chefs return home after culinary school, and bring with them a unique, fresh perspective
- One author marks her trials and triumphs in birthday cake making over the years, including the dreaded Barbie cake (at right)
- On the hunt for a Chicken Canzanese recipe, circa 1969
- The taco truck controversy marches on
- A quintessential mint julep recipe, perfect for Derby-goers
Posts with tag denmark
The New York Times in 60 seconds: Chains, cakes and chicken canzanese
Greenland Brewhouse makes ale from ice cap
Talk about ice beer. A brewery in Greenland is making ale from water melted from the island's ice cap. Greenland Brewhouse's ale also has the distinction of being made from some ancient water, 2,000 years to be exact. The Inuit microbrewery in the village of Narsaq has just released the first 17,200 gallons of a dark and a pale ale.
The beer was officialy launched in Copenhagen last week where one local drinker called it smooth and soft, but not bitter. It might be smooth and soft, but at 5.5 percent alcohol it packs a bit of a kick. The ale will be sold in Denmark and Greenland. Several American companies have also shown interest. The brewery also plans a Christmas beer and hopes to release a fourth style next year.
I'm as concerned about global warming as everyone else but I'm pretty sure the brewery won'trun out of waterr anytime soon. Greenland's ice cap is up to 11,000 feet thick.
Cavi-Art kelp caviar
Denmark and kelp are not the first things that come to mind when thinking of caviar. Well, maybe kelp, given that it
shares a briny flavor with caviar. Nevertheless, the Danish, a people better for known for salted herring and the
pastry Wienerbrød (aka
Danish) are trying their hand at a caviar substitute made from seaweed.Cavi-Art is said to have the same texture and pop as the real thing, but tastes more like seaweed than fish roe. Its boosters cite the price advantage $8 for 3.5 ounces versus $700 for four ounces of beluga. They also make a very good point that using their product doesn't threaten wild sturgeon.
Cavi-Art's containers bear a note that reads, "To be used as caviar." I'd be happier if it said something along the lines of "Imitation caviar-food product."
One "Rose of Muhammad", please
The confectioners' union in Iran ordered the change of the name of a popular breakfast pastry
from "Danish pastry" to "Rose of Muhammad", reports Yahoo! News. Bakeries across
the country were ordered to cover up signs advertising Danishes and only refer to them by their new name. One bakery
owner said "This is a punishment for those who started misusing freedom of expression to insult the sanctities of
Islam" though because the name "Danish" is not trademarked and no one receives royalties from its use,
it is unlikely that anyone (except confused customers) is actually feeling punished by this change. Danish companies
are feeling the pinch as some countries boycott
other Danish products, however. This renaming is reminiscent of the attempted change of "French fries" to
"freedom fries" in the United States in 2003 - a change which stuck in newspaper headlines longer than it did
on menu boards.
Seize the cheese
I don’t know why I find news about cheese so amusing…Danish authorities recently intercepted a shipment of supposedly-Greek feta cheese traveling from Greece to Denmark. Greece has recently been trying to restrict the use of the term feta to only Greek products. The discovery of this Bulgarian cheese, being passed off for export as Greek feta, serves as a setback to those seeking to confine the use of the name. The EU recently ruled against the Danish dairy industry, saying that Greece should have the exclusive rights to the name feta.
“I’m very happy that the Greeks were caught in the act, said Dairy Board director Hans Bender, “bogus shipments are common knowledge.”
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
