Wednesday, October 3, 2007

Bits & Morsels

Sausage and olive Gluten-Free pizza from Risotteria.

"Bits and Morsels" by Jordana Z, is an ongoing collection of information from the world of the foodies and foodblogs:

Gluten free dining. Risotteria (270 Bleeker Street) caters to celiacs. You wouldn’t know it from the looks of their food or the taste for that matter, especially when chomping on their chewy and addictive breadsticks. Not only do they serve up fabulous risotto (my favorite was the asparagus) but offers gluten-free pizza (see mouthwatering pic above) and gluten-free beer to wash it all down. Risotteria also sells frozen gluten-free pizza dough and hard pasta to cook at home.

Rissotteria, 270 Bleeker Street, 212.924.6664.
Celiac disease is brought on by consuming gluten which is a protein found in wheat, barley and rye. Eating gluten will damage a celiac's small intestine, eventually preventing them from absorbing essential nutrients. Approximately 1 out of 133 Americans has celiac disease. The startling part: 97% are not diagnosed. [Risotteria] & [National Foundation for Celiac Awareness]

The cost of wheat and corn are on the rise. Farmers are growing more for energy than the palette and this is driving up food costs. Eventually this will lead to significantly higher prices in restaurants. What is a restaurateur to do? Here are some tips from the Financial Times to cutting food costs in order to keep prices at a somewhat reasonable level. My favorite tip: keeping diners on a schedule in order to guarantee that the restaurant will turn their tables over. [The Financial Times]

Offal time. Offal refers to the organs and other “nasty bits” from an animal. It used to be that offal was considered a peasant food.  Before modern refrigeration only people who lived close to the slaughterhouses could eat offal because it had to be eaten fresh. Eating animal offal is back in vogue as it is now a featured item in some of the hippest restaurants. Check out this very thorough tongue recipe from the [Ethicurean].

Chef Fergus Henderson is the driving force behind modern offal cookery. He has a new book coming out and the release party is October 8th at the Spotted Pig. He will be manning the grill so leave your inhibitions at home and bring your appetite. [Down by the Hipster]
Risotteria, a Gluten-Free establishment.
Asparagus rissotto.
Arugula salad with mozzarella.
Carrot cake.
Be careful. Last week Topps Meat Company recalled 21.7 million pounds of ground beef products. If you have any meat from them with a sell by date between now and September 2008, you should immediately dispose of it as it is potentially contaminated with E. coli bacteria. [Reuters]

Got milk?  Next time you are stressed, reach for a glass of milk. A dairy company in Japan is about to release a new kind of stress-relieving milk. The milk is taken from cows at the crack of dawn and it is rich in melatonin, which is said to ... relieve stress. The milk will cost $43.00 per quart. [Akihabara News]

If you want to warm milk up, use one of these new response kettles. The kettle changes color as it heats up and you can specify at what temperature you want to stop the boiling process. [Pop Gadget]

If you want to impress your guests at your next dinner party ... make your own ketchup. I guarantee it will have a better presence than a squeeze bottle of Heinz.   Recipes for ketchup first appeared in cookbooks in the early 1700s. Heinz began bottling ketchup in 1872 and their recipe hasn't changed. [The Chef From Hell]

The ugliest tomatoes make the best ketchup. Check out the winners of the ugliest tomato contest. [The Tasty Tomato]

Till we eat again,
Jordana

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