Article: Titanic’s last lunch menu expected to fetch up to $70,000 at auction


#AceFoodNews – Aug.31: This is a project l followed for years and seeing this article about Titanic’s last lunch menu expected to fetch up to $70,000 at auction, just had to publish:

http://www.theguardian.com/us-news/2015/aug/31/titanic-last-lunch-menu-auction

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Sorry to break it to you, but the Cornish pasty was NOT invented in Cornwall


cornish-pasty1.jpg

Cornish pasty J Shepherd/J ShepherdCornish pasty J Shepherd/J Shepherd

#AceFoodNews – Aug.31: I was watching this on Jamie Olivier Britains food and he said just the same thing. So just had to post this article.

It turns out we have been lied to… and about a national treasure no less.

Cornish pasties are not from Cornwall, as the name suggests, but were in fact developed in London, 250 miles away from their namesake county.

Stories of miners having the pasties for their lunch and using the crust to prevent their dirty hands from messing up the meal are true, but they aren’t the same as the pasties we eat today, according to food writer Peter Brears.

He says that while the pasties developed in London drew inspiration from those found in Cornwall in the 1870s, they are vastly different in many ways.

These new pasties, which proved extremely popular in the urban middle classes, stood the… Read the full story

Original Article: http://metro.co.uk/2015/08/30/sorry-to-break-it-to-you-but-the-cornish-pasty-was-not-invented-in-cornwall-5367807/

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Christine McConnell’s creepy cakes are too damn bad/good too eat


cake 1Yummy or creepy? (Picture: Christine McConnell/Instagram)

If Morticia Addams was into baking, this is what her Instagram would look like.

Meet Christine McConnell, a gothic baker from LA with a skill for creating grotesque, ultra-realistic cakes.

The perfect antidote to saccharine swirl cupcakes in pastel-perfect tones, Christine creates brilliantly subversive images that dare you to eat them.

She, meanwhile, manages to be always immaculately dressed in glam 50s dresses and pinafores while relishing the deliciously dark twist she adds to everything she creates and puts on her Instagram, which now has over 144k followers.

These Waffle Cone Cakes don’t look like they want to be eaten…

cake 2(Picture: Christine McConnell/Instagram)

Christine originally trained as a hair and make-up artist, but taught herself to bake watching YouTube videos.

Impressive.

Cake 3(Picture: Christine McConnell/Instagram)

She manages to create astonishingly realistic looking cakes.

Some of which you wouldn’t really want to eat..

cake 4(Picture: Christine McConnell/Instagram)

And some are just downright terrifying…

cake 5(Picture: Christine McConnell/Instagram)

It’s no wonder she names her idols as Tim Burton, Vincent Price, Alfred Hitchcock, and Paula Deen.

(not a Mary Berry or Delia in sight).

cake 6(Picture: Christine McConnell/Instagram)

This little guy is made from a rather delicious sounding caramel pecan turtle cake…

gemlin(Picture: Christine McConnell/Instagram)

And last but not least, Christine’s take on a pineapple upside-down cake.

More tropical than scary, but still very cool.

pineapple(Picture: Christine McConnell/Instagram)

MORE: Great British Bake Off

MORE: Paul Hollywood’s Bread is a no-nonsense bible for home-bakers

MORE: Cakes so disturbing no one wants to eat them

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Article: Europe’s Olive Trees Are Dying. Here’s Why You Should Care


#AceFoodNews – Aug.27: Europe’s Olive Trees Are Dying. Here’s Why You Should Care
http://theplate.nationalgeographic.com/2015/08/26/europes-olive-trees-are-dying-heres-why-you-should-

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How what you eat demands more water than you think it does


Water truly is the food of life and we are what we eat – nice post regards Ian 👌

Permacooking

California’s crippling drought has prompted conservation efforts, such as replacing grass lawns and minding how long you leave the tap water running. But what about the food on your plate? Agriculture uses 80% of California’s water supply, and producing what you eat can require a surprising amount of water. The number next to the plate below represents the direct and indirect amount of water required to produce your food plate, based on U.S. data from the Water Footprint Network. Food items are assumed as fresh (unfrozen) and do not include the footprint for cooking (when applicable)

http://graphics.latimes.com/food-water-footprint/

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Fighting Food Waste: 4 Inspiring Stories from Around the World


Permacooking

Across the globe, initiatives such as food-sharing clubs and projects aimed to reducing post-harvest losses for poor farmers are making a difference.

http://food.ndtv.com/food-drinks/fighting-food-waste-4-inspiring-stories-from-around-the-world-1206847

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Stir Fried Tofu and Eggplant


Nice recipe Rufus Chef CJ 👌

Rufus' Food and Spirits Guide

Do not wuss out on the chilies Do not wuss out on the chilies

This is another great way to use tofu and all the fresh eggplant from the garden.

Tofu with Eggplant and Chilies

  • 10 oz tofu cut into bite sized cubes
  • 3-4 Japanese eggplant cut into 1/2″ slices about 3 cups
  • 1 large red bell pepper cut into bite-sized squares
  • 2-3 cayenne peppers cut into thin strips
  • 2 tbsp sliced garlic
  • 3 tbsp rice wine vinegar
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 2 tbsp olive oil

Mix oyster sauce, sesame oil and sugar together in a bowl. In Large frying pan heat olive oil over medium heat and brown tofu on all sides. Remove tofu and add garlic and cayenne peppers. Saute over low heat until fragrant and then add peppers and eggplant. Add rice vinegar and deglaze pan. Cover and cook on low until eggplant is cooked. Add…

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Costa Rica’s green plans: Sustainable coffee, bikes, and clean energy


#AceFoodNews – Aug.20: Costa Rica has set an ambitious goal for itself: To be entirely carbon neutral by 2021. But it’s really not that crazy — just this summer, the entire country was powered entirely on renewable energy sources for 94 straight days. For perspective, your summer goals included finishing two whole books and losing that “hibernation Chipotle” weight — and how are you doing with those?

Watch Fusion’s video above to learn how Costa Rica is actively rejecting the idea that a developing country has to massacre all of its natural resources to compete in the global economy. If you’re into bikes, wind power, and sustainably grown coffee, you’re definitely going to like the looks of a carbon-neutral economy.

Original Article: http://grist.org/climate-energy/costa-ricas-green-plans-sustainable-coffee-bikes-and-clean

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