May 6 is National Crepe Suzette Day


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Foodimentary - National Food Holidays

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Interesting Food Facts about Crepe Suzette

  1. The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly-cooked crêpe with sugar and light it.
  2. This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce. In a restaurant, a Crêpe Suzette is often prepared in a chafing dish in full view of the guests.
  3. The origin of the dish and its name is somewhat disputed. One claim is that the dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful French girl named Suzette.
  4. Different sources (like the Larousse Gastronomique) however doubt that Charpentier was serving the prince…

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Diced! Dessert Bracket: Banana Pudding Poke Cake


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Rantings of an Amateur Chef

I announced earlier that in honor of March Madness, I decided to create a dessert bracket with 16 styles of desserts. I’ve invited 16 great chefs to each take a category and make a recipe to enter into battle. I ranked the 16 based on my view of which was the favorite and like any bracket, the favorites are matched against the lower seeds. I won’t give you my seeding because I do not want to artificially impact your choices.

I will post a pairing each week on Wednesday and Thursday and open the polls for voting. The polls will be open from Thursday until the following Wednesday (before the next pair posts). The winner of each matchup with the most votes will move on to the next round and the chef will produce another recipe for their new matchup. The overall winner will receive any prizes I can acquire…

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`Syria Struggles to Buy Food in Quantities Needed to Feed the People as Suppliers Refuse to Supply Due to War ‘


#AceFoodNews – SYRIA – May 07 – War-torn Syria is struggling to buy food commodities in the quantities it needs, despite repeatedly issuing tenders for hundreds of thousands of tonnes of sugar, rice and wheat, trade sources say.


World Food Program and Syrian Red Crescent personnel unload bags of humanitarian aid inside a warehouse in the Duma neighbourhood of Damascus. (File photo: Reuters)

The sources, who have knowledge of the country’s commercial food deals, said the country’s three-year civil war, which has claimed more than 150,000 lives and forced millions from their homes, is taking its toll, with large suppliers increasingly unwilling or unable to provide cargoes for the Syrian market.

“What we are seeing is a fragmentation of the business now.

Smaller, fly-by-night outfits and new companies connected with the Syrian government are more active.

This is not enough in terms of what the country needs to buy, and they cannot do the high-volume business to meet the demand,” a Middle East-based trade source said.

Reuters

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