posted by Kelly Senyei, at Gourmet Live dot com
You can make frozen yogurt creamy with lots of fat or lots of sugar. Ice cream uses fat to achieve a smooth texture, while low fat frozen yogurt reverts to mega amounts of sugar. For once, fat may not be the worst culprit! Read more at the link below:
http://live.gourmet.com/2011/01/app-exclusive-fro-yo-fallacy/
La Lanta Fine Art is pleased to announce a new solo exhibition by a celebrated female artist, Elizabeth Romhild.
In this exhibition, Romhild turns her gaze away from the external subject of her past work and focuses her attention to the inspiring calls within herself. Romhild has come full circle in her artistic journey, returning from finding artistic fulfillment in the world beyond to searching within her own heart for answers.
A parallel thought to the proverbial “windows to the soul,” Romhild gazes back into herself. These eyes, whether open in contemplation or closed in meditation, are the mirrors in which the observer can see their own soul reflected.
In the exhibition “As Eye Am,” Romhild challenges herself by exploring new palettes of subdued oil while teasing eroticism with varying degrees of abstraction. In her long artistic career, Romhild continues to defy her boundaries with body of works that reflects her quest in self discovery.
Please join us to meet the artist and view the works in person.
Please RSVP at info@lalanta.com
La Lanta Fine Art | 245/14 Sukhumvit soi 31, Klongtan Nua, Wattana, Bangkok 10110 Thailand
Tel: +662 260 5381, + 662 204 0583 Fax: +662 204 0582 Gallery hours : Tues. – Sat. 10.00 am – 7.00 pm
The changing landscape of French cooking.
Published in The New Yorker
by William Echikson May 12, 2003
© The New Yorker
Poularde Alexandre Dumaine, a two-hundred-and-sixty-seven-dollar chicken offered at La Côte d’Or, Bernard Loiseau’s gastronomic temple in Burgundy, is filled with julienned leeks and carrots, lightly basted and seasoned with salt and pepper, and baked in an earthenware pot. Truffles inserted under the skin give the bird an earthy flavor, and the meat is tender and pungent. Early on the afternoon of February 24th, Loiseau watched his team of a dozen chefs prepare the poularde for two American chefs who were completing internships in France. After the dish was served, he went home for a siesta. Sometime later that day, he shot himself in the mouth with a hunting rifle. He was fifty-two.
This is an older article well worth a read.
Below is the link to the complete article in The New Yorker:
The Wine Restaurant
No 219 Street 19
Tel. 855 (0) 23 223 527
Fax. 855 (0) 23 223 528
Phnom Penh
Kingdom of Cambodia
The hamburger (pictured above) with Bearnaise sauce was by far the most novel and interesting of the dishes we tasted. The bun was homemade, possibly coming from the same source as the rest of the baked goods, La Residence. To its credit, this restaurant stays open all day and throughout the evening without a break. Although the food is far from outstanding it is a good place to go, especially for lunch, once you have discovered the particular dishes you favor.
Hachis Parmentier was certainly not a stand-out dish but went down quite easily
Blanquette de Veau was not up to standards, bound with a gluey flour-laden sauce
Sorbet
Apple Tart
★ Tavern Tipples . . . Vis-à-vis a drink my daughter found very delectable at the Elephant Bar, at the Raffles Hotel, Le Royal, Phnom Penh, Cambodia.
This exotic drink is made from banana puree with coconut cream and a touch of sugar syrup, blended and served in an out-sized, high-stemmed glass. It is listed as a non-alcoholic drink on the menu, however, rum may be added if you wish.
The Warehouse
32E1, Street 240, Sangkat Chaktomuk
Khan Daun Penh, Phnom Penh
Kingdom of Cambodia
Tel.+855 023 986 641
Fax. +855 023 986 642
The Warehouse is one of two excellent wine shops in Phnom Penh and the respective owners, although competitors, are good friends. I bought some bottles to take back to Bangkok*, some excellent wines that would cost a fortune across the border. The owner was very generous and opened a couple of bottles of wine to taste while we were waiting.
The Wine shop has a good selection of wines, both old and new world and they are kept in pristine conditions.
*The Thai tax makes them four times more expensive.
★ Culinary Tidbits . . . “Sam Sifton writes that he ingested two slabs of breaded chicken, which KFC call the “Double Down”, he described it as a “slimy and unnatural moist thing”, “that the company” (KFC), “asks customers to eat with their hands”. “The chicken is watery within its soft casing of breaded “crust”, “the cheese would be familiar to anyone who has eaten food prepared by the United States government”, “the bacon chemical gives it smokiness”, “the mayonnaise sauce tangy, salty, and sweet, all at once”, “a disgusting meal”, “a must-to-avoid”.
