Ace Worldwide News
Ace Worldwide News
Ace Worldwide News
One of my favourite chefs #ChefCJ
As Last Week Tonight host John Oliver suggests in the video above, what is more American than food waste?
Another one l may try with the people l cook for #ChefCJ
People seem to be still be going crazy for coconut butter. For good reason though. It’s delicious and healthy but also comes with a hefty price tag. That’s why it seems bizarre to me that so many still choose to buy it, when you can make your own for less than half the price.
#AceFoodNews – July.21: Different types of rum: a guide
Jamie Oliver | Features / Jamie Magazine
The key to this versatility is that unlike other spirits – like bourbon, for example – rum production isn’t regulated by a strict classification system. Though the spirit is always made from fermented sugar cane, the ageing process can vary hugely, meaning results can be incredibly varied.
A good place to start your own rum odyssey is to get familiar with the white, golden, dark, and spiced varieties – from there, you can set sail on a voyage of discovery into this intriguing spirit that’s perfect for – well, all year round.
Due to cheap, harsh-tasting versions of days gone by, white (or light) rum has suffered from a bad reputation – one that is now thoroughly undeserved. Distilled in white oak barrels then filtered to make it clear, white rum usually isn’t aged, resulting in an uncomplex profile with subtle hints of almond and vanilla.
It’s at home in all sorts of refreshing cocktails, most notably the classic mojito. White rum can also give summer fruits a heady kick, without being overpowering – try marinating mango, pineapple and watermelon for a grownup take on fruit salad.
Although the term ‘golden rum’ can refer to several different varieties, it generally indicates that the spirit has been aged in amber oak barrels. Flavour will vary depending on the distiller, but drinkers can expect distinct caramel and toffee notes with hints of toasted almond, banana, and, as you’d expect, an oaky finish.
These work in headier, sweeter cocktails – think pineapple punch or a classic Cuba libre – and will prove useful in the kitchen too. Try adding a dash to a Caribbean-style jerk marinade, then using on chicken or pork – the resulting flavour will be lip-smackingly good. Or just sip, neat, to enjoy the more complex notes.
Sometimes referred to as black rum, this is usually aged in charred oak barrels for longer than its lighter-hued counterparts. Vanilla and caramel overtones give way to a smoky, intense finish. The flavour is a little more robust, so it’s the ideal choice to match with equally punchy ingredients; think smoky barbecue marinades and shorter, stronger cocktails like a rum old fashioned, a reimagining of the whiskey-based classic. For a new take on a dark and stormy, try the incredible Tormenta negra recipe from the July 2015 issue of Jamie magazine.
Spicing rum was once little more than a cheap way of masking poor-quality spirits with overpowering flavours. These days there are far superior versions on the market, and spiced rum has seen a well-deserved spike in popularity as a result. The possibilities for flavourings are pretty endless, from fragrant herbs like rosemary to sweet caramel and citrus fruits, all of which compliment rum’s natural butterscotch tones – it’s hardly surprising spiced rum now has such an allure. Enjoy simply sipped over ice, or topped up with ginger beer, just like sailors used to.
For an idea of how different rum types can work together, see Shev making a beautiful Hurricane cocktail with both light and dark rums below, as part of a season of summer drinks on Drinks Tube!
Fancy a further tipple? The July 2015 issue of Jamie magazine is all Spain, and packed with more ideas on how to enjoy different sorts of rum – check it out for the full feature for tempting cocktail ideas.
Words by Heather Taylor
Ace Worldwide News
#AceFoodNews – July.18: European Adventure Part V: Barcelona Eats
Love and Olive Oil / Lindsay
Barcelona: land of fresh seafood, churros, horchata and ham. Where modern mingles with traditional cuisine and the result is truly delicious.
We ate our way through the city like our lives depended on it. I’ve done my best to highlight our favorites, so be sure to click through and read the entire post. I’ve also included a full list of restaurants and shops at the end of this post, for you to use as a resource when planning your trip to Barcelona (and I wouldn’t hesitate, it is easily one of my favorite cities I’ve ever visited). In case you missed it, our first post here highlights the amazing sights and landmarks of the city.
One of the high points of our time in Barcelona was the Sweets Lover Tour we booked one of our first days in town, an experience which was the perfect combination of sugar and history. If I had just eaten sweets for 3 hours straight I’d be comatose, but our guide broke up the sweet treats with bits of history and lore before we moved on to the next spot. We had taken an architecture tour the day before, and, looking back, it would have been much more enjoyable if the monologues on history and theory had been broken up by a few sweet morsels.
The hot chocolate in Paris was amazing, but the hot chocolate in Barcelona was even moreso. Almost like hot chocolate pudding, subtly spiced and luxuriously rich in both texture and flavor, so thick you had to eat it with a spoon. This cup from Caelum in the gothic quarter rewrote my definition of good hot chocolate.
I could have eaten twelve cones of these churros. Before this trip, I thought of churros were long skinny sticks of fried and sugar-crusted dough you’d find at fairs and amusement parts. Good, but nothing to break your diet over. But these, these churros are everything and then some. Fresh and tender and dusted with sugar while still warm, we were all moaning with pleasure as we devoured them without a second thought. You can find them all over the city, but we went straight the source: a nondescript little xurreria in the gothic quarter. If you didn’t know any better you’d walk right by the hand-painted window filled with fried bits that look like french fries and funyuns and be none the wiser.
But might I suggest being the wiser this time and popping inside? You’re in for a real treat.
It wouldn’t be a trip to Spain without copious amounts of horchata (orxata in Catalan). Horchata is a creamy drink made from the tiger nut or chufa, which isn’t actually a nut at all but rather a tuber. I was so excited to try the original version, as over on our side of the world the drink is more often made with rice and almonds. While the flavor is similar, I’d describe the chufa version as slightly grassier, more earthy in flavor, subtly spiced and sweet and ultra creamy. Truly, nothing compares.
Our favorite horchata came from a little spot called Sirvent, which also served delicious gelato. Talk about the perfect afternoon pick me up. La Valenciana was another shop nearby our apartment. While the horchata was a bit thicker/gritter in texture, it was still quite spectacular, and, as we discovered on our last day, you can also get horchata milkshakes (!!!)
I never expected such amazing croissants in Barcelona, I thought Paris had that down pat. But apparently in Spain they like to make their croissants with pork fat instead of butter, and, well, you can imagine the result. These cream and chocolate-filled croissants from Hofmann pastry school and pastisseria were textbook perfection.
So far Barcelona as eeked out Paris in both the hot chocolate and croissant departments, if you can believe it. I couldn’t, until I ate another.
The Barcelona markets are busy and bustling, packed with stands of fresh produce, fruit, and meats. We visited two markets, the Santa Caterina (whose iconic undulating roofline was the focus of much of our architecture tour), and the famous Boqueria market another day.
©2015 Love and Olive Oil
Ace Worldwide News
Nice post added here as well http://flip.it/FxHJZ
How Healthy is Indian Food?
posted Jun 28th 2011 HEALTHY LIVING
Indian food is enriched with dishes like broth-based lentils and pulses (dals), stir-fried and sauteed vegetables, lean meat cuts like the popular tandoori legs, and carbs from rotis. A nation that loves its rice, and idli too, the Indian diet is essentially composed of healthy ingredients. Then why is India called the Diabetes capital of the world, with childhood and adult obesity threatening the average Indian’s health? Here’s looking at how healthy Indian food really is, and how you can make it even healthier, while eating all your favourite Indian dishes.
The staple Indian diet consists of rotis, dals (lentils), beans and pulses, along with vegetables, rice, chicken and meat curries, and other meal accompaniments like idlis, dosas, chutneys, and uttapams. Given the length, breadth and diversity in this country, it’s next to impossible to list each and…
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#AceFoodNews – July.17: 13 Lemonade and Iced Tea Recipes for Summer
TIME / Jennifer So
There’s nothing like enjoying a cold glass of iced tea or lemonade on a warm afternoon. When it comes to cold drinks, homemade is almost always better, and it’s so easy to make your own iced tea and lemonade that there’s no point in buying it at the store! Don’t believe us? Prepare to have your mind blown by these delicious lemonade and iced tea recipes.
1. Cherry Pineapple Lemonade from The Kitchen McCabe
2. Orange Vanilla Ice Tea from Living Chic on the Cheap
3. Sweet Pink Lemonade from All You
4. Dominican Style Ginger Ice Tea from Foolproof Living
5. Ginger Lemonade from All You
6. Spiced Iced Tea from All You
7. Watermelon Basil Lime Iced Tea from The Candid Appetite
8. Strawberry Lemonade Iced Tea Recipe from Make and Takes
9. Sweet Tea Lemonade from All You
10. Perfect Sweet Tea Recipe from No. 2 Pencil
11. Rosemary Lemonade from Making Lemonade
12. Mint Iced Tea from All You
13. Blueberry Lemonade from Damn Delicious
More from All You:
- Easy, Not-so-Traditional Iced Tea Recipes
- Cool Down with 5 Fruity Drinks
- Cool Off with Refreshing Frozen Fruit Treats (Get the Recipes!)
Original Article: http://feedproxy.google.com/~r/time/topstories/~3/iRJSG4mL2a4/
Ace Worldwide News
#AceFoodNews – July.17: This article by BBC Magazine was emailed by Sarah Gunn. Gluten, the protein found in wheat, makes bread light and springy but it also sends the bodies of 1% of the population haywire.
The BBC’s William Kremer describes how he learned about coeliac disease when his son was diagnosed with the autoimmune condition, but says it is unclear why 70 million Americans say they are trying to cut down on gluten.
The evidence suggests that it has little to do with awareness of coeliac disease and a lot to do with faddy "paleo" diets, which are adopted by people interested in the Stone Age diet.