Friday, January 30, 2009

January 30, 2009 - Good prosciutto requires pig, patience

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January 30, 2009
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  Today's Special 
 
  • Good prosciutto requires pig, patience
    It takes eight to 24 months to transform a pig's hind leg into complex, rich and faintly salty prosciutto. Everything matters, from the breed and weight of the pig to the type of salt used and even the weather. Recipes included. The New York Times (1/29)
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  Culinary News 
  • No room for error with Grandma's dumplings
    A recipe for dumplings to celebrate the Lunar New Year was never put to paper, but the author's grandmother, Lu Xiao-fang, made them perfectly, year after year. Every step, from rolling the dough to filling and boiling the dumplings, follows ancient rituals. The Wall Street Journal (subscription required) (1/30)
  • Super Bowl menu has tropical theme
    A Super Bowl menu is offered from chef Greg Hardesty, who will represent Indianapolis at the Taste of the NFL in Tampa Bay, Fla. He anchors the menu with sea trout crudo and also suggests black-bean tacos and shrimp-stuffed avocados. Recipes are included. The Indianapolis Star (1/28)
  Beverage News 
  • Judging the wine judges, and finding them wanting
    A study has found that wine judges give consistent ratings when tasting the same wine more than once only 10% of the time. The four-year study shows "consumers should have a healthy skepticism about the medals awarded to wines from the various competitions," the researcher said. Los Angeles Times (free registration) (1/28)
  Featured Content 

  A Side of Business 
  • All-you-can-learn events feed the mind
    Cooking classes, movie nights and guest lectures are some of the inventive events restaurants are staging to bring customers in their doors and keep them there. In Chicago, La Madia chef-proprietor Jonathan Fox recently held a class on how to make pizza dough, while Cafe Ba-Ba-Reeba partner-proprietor Michael Cunningham offers a Spanish food and wine event with a lecture from an Art Institute scholar. Chicago Tribune (free registration) (1/29)
  Worlds of Flavor 
  • Cuban culinary lessons in Malaysia
    The author is invited to Malaysia to teach Cuban cooking to a restaurant staff. She obliges with recipes for truffled taro cakes, fish tiradito and more, realizing along the way that the two countries use similar ingredients and share assumptions about flavor. The Miami Herald (1/29)
  CIA ProChef Offerings 
  • Healthy Kitchens, Healthy Lives conference April 2 to 5
    Join The Culinary Institute of America and the Harvard Medical School Osher Institute April 2 to 5 for the Healthy Kitchens, Healthy Lives conference. Participants will review the latest nutrition research and learn how to cook healthful, flavorful meals at the CIA's Greystone campus in Napa Valley, Calif. Classes, interactive workshops and hands-on kitchen sessions are taught by Harvard and CIA faculty and guest chefs.

Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

Chef de CuisineKenwood Country ClubCincinnati, OH
Pastry Sous ChefInverness HotelEnglewood, CO
Executive Sous ChefIBM PalisadesWestchester, NY

  Food for thought 
Sometimes when we are generous in small, barely detectable ways it can change someone else's life forever."
--Margaret Cho,
American comedian


  
 
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