Man lasse sich mal diesen Film auf der Zunge zergehen. Ich sage nur: Schokohäppchen wie Running Sushi auf dem Laufband...
Die österreichische Schokoladenmanufaktur Zotter bietet - wahrlich am laufenden Band - Führungen durch ihre heiligen Hallen an; inklusive "Verkostungen auf jeder Stufe des Herstellungsprozesses". Fast so schön wie im Roald Dahl Buch... ein paar Natrontabletten in die Hosentasche und eine Flasche Verdauungsschnaps in den Kofferraum (für den Beifahrer versteht sich) und ab nach Riegersburg...

The easiest and most pleasurable way to eat well is to cook. Recipes for Health offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week's recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat. | New York Times

Panini With Artichoke Hearts, Spinach and Red Peppers



Avocado Recipes

When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. Plus, it was a time of fat phobia. Any fat was a bad fat, and avocados are rich in fat.
But the fats in avocados, like those in olives and nuts, are for the most part healthy monounsaturated fats - particularly oleic acid, the primary fat in olive oil. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") When I moved to California and once again could lay hands on Haas avocados, I began to eat them just about every day, especially in spring and summer, when they are at their best.
In addition to their high oleic acid content, avocados are a good source of dietary fiber and vitamin K, vitamin C and vitamin B6, as well as folate, copper and potassium (half of a medium avocado has more potassium than a banana). Studies have suggested that the fats in avocados may speed the absorption of carotenoids in other vegetables, another good reason to include them in salads and salsas.

Couscous Recipes

Founded on the idea that we eat first with our eyes, TasteSpotting is our obsessive, compulsive collection of eye-catching images that link to something deliciously interesting on the other side. Think of TasteSpotting as a highly visual potluck of recipes, references, experiences, stories, articles, products, and anything else that inspires exquisite taste.
We don’t use the term “potluck” for the hell of it. Everyone brings something to the party here: the user community submits images/links from around the web and the editorial team reviews the submissions. What finally gets served up on the site is a beautifully refined set of the community’s contributions.

Ich kann viel zu gut kochen (subjektiv gesehen zumindest, wie gerade angemerkt wurde). Das muss aufhören. Ich meine, wer soll das alles essen? Und, noch viel wichtiger: wer spült hinterher ab? Fragen über Fragen... (Bild: Fine Little Day)

... und seit Kurzem auch einen kleinen Ofen. Der befindet sich noch in der intensiven Testphase. Zum Beispiel: der schon vorgestellte Schoko-Birnenkuchen, mit Mandelsplittern obenauf und dringender Empfehlung, die Birnen in Amaretto zu kochen.





Dann gibt es da noch das Pizzaexperiment. Wenn der Mindestbestellwert des Lieferdienstes über dem Hungergefühl liegt, heißt es experimentieren. Quark-Öl-Teig ohne Quark, dafür mit Joghurt, Frischkäse und Sahne. Natron statt Backpulver, Mehl nach Gefühl in Ermangelung einer Waage. Das Ergebnis schmeckt zwar nicht nach Pizza, aber trotzdem sehr sehr gut. Champignons, eine Hand voll Oliven, alter Pecorino. Kann man lassen.

Putting America’s Diet on a Diet by Alex Witchel
He asked people to raise their hands if friends or family were affected by obesity and bad health. Almost every hand went up. Oliver nodded. “What do you think the problems are?” Among the answers were: too much processed food in school cafeterias; a need for better prenatal nutrition; a call to stop putting Kool-Aid in toddlers’ sippy cups (earlier, Oliver heard about infants’ bottles filled with Coca-Cola); suggestions that restaurants offer smaller portions and that children’s menus offer alternatives to burgers and fries.

Oliver took it in. “This isn’t a freak show here,” he said. “You’re only a few percent away from the national average. Every child should be taught to cook in school, not just talk about nutrition all day. Good food can be made in 15 minutes. This could be the first generation where the kids teach the parents.” That earned a round of applause.

Timeline: More Than Pub Grub - The ups and downs (but mostly ups) of a celebrity chef

Rules to Eat By by Michael Pollan
If we can’t rely on the marketers or the government or even the nutritionists to guide us through the supermarket woods, then who can we rely on? Well, ask yourself another question: How did humans manage to choose foods and stay healthy before there were nutrition experts and food pyramids or breakfast cereals promising to improve your child’s focus or restaurant portions bigger than your head?

Against Meat by Jonathan Safran Foer
It was my grandmother who taught me that one tea bag makes as many cups of tea as you’re serving, and that every part of the apple is edible.
Her obsession with food wasn’t an obsession with money. (Many of those coupons I clipped were for foods she would never buy.)
Her obsession wasn’t with health. (She would beg me to drink Coke.)
My grandmother never set a place for herself at family dinners. Even when there was nothing more to be done — no soup bowls to be topped off, no pots to be stirred or ovens checked — she stayed in the kitchen, like a vigilant guard (or prisoner) in a tower. As far as I could tell, the sustenance she got from the food she made didn’t require her to eat it.

Every factory-farmed animal is, as a practice, treated in ways that would be illegal if it were a dog or a cat. Turkeys have been so genetically modified they are incapable of natural reproduction. To acknowledge that these things matter is not sentimental. It is a confrontation with the facts about animals and ourselves. We know these things matter.
Meat and seafood are in no way necessary for my family — unlike some in the world, we have easy access to a wide variety of other foods. And we are healthier without it. So our choices aren’t constrained.

“The worst it got was near the end. A lot of people died right at the end, and I didn’t know if I could make it another day. A farmer, a Russian, God bless him, he saw my condition, and he went into his house and came out with a piece of meat for me.”
“He saved your life.”
“I didn’t eat it.”
“You didn’t eat it?”
“It was pork. I wouldn’t eat pork.”
“Why?”
“What do you mean why?”
“What, because it wasn’t kosher?”
“Of course.”
“But not even to save your life?”
“If nothing matters, there’s nothing to save.”



"Jonathan Safran Foer is a novelist. This article is adapted from his coming book, “Eating Animals,” which will be published in November." (neues Buch? Aaah, JUHU!)

The Food Issue | Food Rules: Your Dietary Dos and Don'ts
Earlier this year, Michael Pollan posted a request for reader's rules about eating on Well, Tara Parker Pope's health blog. Within days, more than 2,500 responses were received.

Mmh... How to bake: Chocolate crumble pear tart aus dem englischen Guardian. Klingt köstlich! Allerdings würde ich den Brandy durch Amaretto oder Mandelsirup ersetzen und Mandelstifte hinzufügen. Ob es wohl jetzt noch gute Birnen gibt? Mich juckt es schon in den Fingern, wann wird endlich mein Backofen geliefert?