Hi,

Again, if you would like to check out our previous editions, please click here.   If you have something to say or to suggest, why don't you give me a holler!  Send me an email and I will consider your suggestion or request

January 14, 2011, Volume 2, Issue 101
 
Your editor: Matthew Goudge, matthew@chefblogdigest.com
ChefBlogDiges ezine:  http://www.chefblogdigest.com
Advertise here contact: matthew@chefblogdigest.com
 

Featured Articles

The Culinarian: A Kitchen Desk Reference. Every so often publishers issue kitchen guides with definitions, measurements, conversion tables and the like. The Culinarian: A Kitchen Desk Reference is crammed with an unusual amount of information, organized alphabetically from "absinthe" to "zwieback." The author, Barbara Ann Kipfer, is a seasoned lexicographer, and it shows.

• Environmental Imagination: The Food Movement and Climate Change

The two most visible environmental issues today, climate change and agriculture, are about as different as they could be. Taken together, though, they give some reminders. Environmental consciousness is very young. Its challenge to some of the ways we live is deep. And it can be a great source of cultural and political creativity and renewal.



• What Happens To Old And Expired Supermarket Foods

As darkness falls, your local supermarket becomes a hive of activity. From canned vegetables and salad dressings to fresh vegetables and deli meats, countless items are removed from shelves by night staff. Approaching their expiration dates or because they are no longer at their peak quality, most stores consider them unfit for sale.So what comes of all of this food?



• 18 New Forbes Travel Guide Five-Stars To Visit In 2012

Now that the new year is here, it's time to start filling your calendar with travel. We at Forbes Travel Guide have just finished a year's worth of trips ourselves -- our team of professional incognito inspectors have checked in and checked out hundreds of hotels, restaurants and spas across North America and Asia in search of excellence, leading to the properties that fill our recently announced Five- and Four-Star winners list.



• Average chef job vacancies receive only nine applicants

New figures from Caterer.com's latest Hospitality Employment Index have revealed that chef roles make up four out of 10 vacancies with each position attracting, on average, only nine applicants.



• Compost Cuisine: Amazing Ways to Make Delicious Food Out of Garbage

Chefs are taking sustainability to new heights by gazing into the depths: that is, at what would otherwise be deemed not fit to eat.



• Filipino Culinary Showdown

Kulinarya is a favorite Filipino term for "culinary" or "cuisine" that had its auspicious beginnings as a cultural tourism program of the Philippine Department of Tourism a few years ago. It is definitely sweeter for Kulinarya's second time around as a cooking competition, food showcase, and Filipino bazaar.



• China beefs up on Aussie cuisine

CHINA has overtaken Japan as the No. 1 market for Australian produce, as living standards rise and demand lifts.



• English Cuisine - Is it really that bad?

From pork pies to fish and chips, high-teas to Branston Pickle, NINA McGRATH examines British food and realises you can't really go wrong with a bacon sarnie and crisps.



• Top Australian chefs to host special dinner event

Two of Australia's leading chefs and restaurateurs are presenting a special dining experience in Queenstown's Wakatipu Grill.



• Know Your Techniques: Oven-Roasting

If one of your culinary resolutions this year has been to get more acquainted with basic skills in the kitchen, we've got the lowdown on a number of essential cooking techniques that are important to know. One of our favorite cooking methods is roasting

  

	Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.