Tag Archives: gastronomy

Sikes: Remember, you still have to be careful in the kitchen. | Food-and-cooking | Instant News

Right ahead – dangerous blunt knife. You have to push hard so you slip frequently. The cuts followed and the bad. Keep your knife sharp and stored safely. Don’t throw it in the drawer.

Get good, heavy cooking utensils. The hot light pan is uneven and can easily burn the user.

Be careful with the temperature of your water heater. Yes, it has control. Don’t set it too high. Use your food thermometer regularly. This is the best way to make sure your food is cooked safely to eat.

Food can also be dangerous. Freezers can really trick us. How about chicken breast pockets or burger buns that have pretty grill marks? They’re ripe and ready – right? Unless the label says done, it is not. Ready-to-cook food should be treated as raw for food safety.

Thaw frozen food in the refrigerator if possible. Last night did it for everything but the big stuff. If not, put the package tightly closed in cold water in the sink. Let the water run a little into the bowl and your food will thaw faster than you think.

Take what you need from the bag and put the bag back in the freezer on the spot. Do not defrost and refreeze food. Put what you took out in the bag to defrost. Don’t put shrimp or anything in the water directly.

A microwave oven can be a handy tool. They can be used for cooking and defrosting – just like raw food. Most of us don’t clean the interior as often as we should. Yes, the door too. Use a cleanser. Don’t let it become a bacteria box.


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Cheese rolls: How a simple snack became a New Zealand specialty | | Instant News

The cheese roll may seem simple: it’s basically a slice of bread with a cheese-based filling, rolled and baked until it’s a little crunchy.

Yet this simple snack holds a special place in the hearts of many in the lower part of the South Island, which is more southerly New Zealandthe two main islands – or “Deep South”, as a region closer to Antarctica than the term Equator.

Margaret Peck remembered her first cheesecake. He is a teenager on the beach near Invercargill, almost at the tip of the South Island and New Zealand’s southernmost city – it’s also home to the world’s southernmost Starbucks and McDonald’s outlets.

Her husband, Mark Peck, also remembers the first experience. It happened after I was a kid from Kentucky.

“I’ve never had it before. And, ooohhh – it’s all good! I’m hooked, good and really!”

Decades later, there is a reason their memories are so vivid.

“Cheese rolls mean celebrations, events, gatherings, parties, fundraisers,” explains Donna Hamilton, who makes cheese buns at The Batch in Invercargill, which she owns with husband Gareth.

“It means people, family, and laughter. They are the main comfort food.”

Immigration and identity

Meadows filled with grazing cows are a common sight among the green hills of Southland, the southern part of the Deep South. Milk and cheese galore. But cows are not real animals New Zealand, and the cheese rolls were developed largely by European immigrants and their descendants.

According to emeritus professor Helen Leach, a specialist in food anthropology at the University of Otago at Dunedin (the largest city in the Deep South), the first recipe for a rolled version of cheese appeared in South Island cookbooks in the 1930s.

They gained popularity in the 1950s and 60s, as sliced ​​bread became more common in New Zealand, becoming a staple in school fundraising.

But cheese rolls are a distinctive regional dish. Leach’s research shows the first recipe for “real” cheese rolls with pre-cooked cheese filling did not appear in cookbooks in the more populous North Island until 1979. Even today, cheese rolls in North Island cafes are rare.

But the Peck family wanted to offer it in the capital when they opened Little Peckish in Wellington – at the base of the North Island – in 2009, after Mark Peck had finished his career in Parliament; his constituency is Invercargill.

“I’m a Southlander,” explains Margaret Peck, who grew up north of Invercargill near the town of Winton. “I want to have something that is part of my identity.”

However, there was an adjustment: at first, the customer ate cheese bread with a knife and fork. He insists the cheese rolls are eaten with your hands.

To the west of Invercargill is Riverton, a small town along an estuary formed by the meandering Aparima and Pourakino rivers.

This is where Cazna Gilder makes cheese rolls at The Crib. He said “southern sushi” – a cheese roll called, because “as popular as sushi” – is synonymous with regional identity.

“Cheese rolls are honest,” he explained. “That’s not pretentious. I guess it’s because we’re so down to earth.”

More than meets the eye

There are many variations of cheese roll.

“Traditions are passed down from generation to generation,” Hamilton said. “The children living abroad have been sent home to get the right recipe for making flatmates in London to overcome the homesickness.”

Mark Heffer, who makes cheese rolls at his cafe, Industri, in Invercargill, says that the “right” cheese roll requires several things: “[The bread has] it should be rolled up and not folded, lots of fresh cheese and onions, some kind of mayo to give it a creamy flavor, and we like to add a little sour cream and chopped parsley. Toasted but not too toasted, it should be golden brown and topped with butter. “

“You have to wash your hands and face after eating the right cheese roll,” he added.

However, some have a slightly different view.

One example is in northern Southland, beneath the snow-capped peaks of The Remarkables, in Rātā. Their cheese rolls are garnished with locally sourced preserved apricots, hazelnuts, truffle oil and honey from the southern rātā tree, which is found on the west coast of the South Island. Served as a main course, Fleur Caulton’s founder says it’s a popular dish at Queenstown restaurants.

“Everyone has their own roast version. We have our version of our cheese roll.”


Countryside as seen in areas where neighbors can leave their doors unlocked and penguins visit the beach, life changes like anywhere else. For example, the planned closure of an aluminum smelter by 2024 south of Invercargill at Tiwai Point – Southland’s largest employer – could mean the loss of hundreds of jobs.

Other changes are also taking place. New Zealand’s border closure amid the coronavirus pandemic has led to an increase in domestic tourists, but there are concerns about what the absence of international visitors means in the future. Much of central Invercargill has also been destroyed. Rising from the rubble will be a business and shopping complex that can cost NZ $ 165 million (about US $ 120 million).

But cheese rolls continue to play an important role in the South End story. Rātā’s Caulton says “1,800 dozen” cheese rolls were created for fundraising at Queenstown Wakatipu Middle School last year, for example.

The morning of our interview, The Crib’s Gilder said he had made around 200 in anticipation of demand from visitors attending the Burt Munro Challenge motorbike competition, one of Southland’s biggest annual events.

“As long as anyone is in Southland, cheese rolls will live on forever,” says Industry’s Heffer.

Adds Hamilton: “Meeting people, friendship, support – right now, I think the world needs more cheese rolls.”

Ben Mack is a writer from North Plains, Oregon who lives in New Zealand. Her work has appeared in outlets including Vogue Australia, The Sydney Morning Herald, and Newsweek. Rolled cheese is his favorite food.


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Common Eats – local food, online marketplace – delivers locally made gourmet food straight to your door | Eat | Instant News

Tori Stowers, Owner, Common Eats, LLC

Polly C. Photography

In the past year, Richmonder Tori Stowers has found himself skipping dining out and supporting local businesses. But it’s not COVID-19 and the ongoing pandemic that is keeping Stowers at home, it’s a big life change that’s far more common: children.

With kids aged 1 and 3 regularly, Stowers found being … well, everywhere a challenge, so he developed Common Eats – an online marketplace where Richmond can buy food and food-related products from multiple local producers in one place – and deliver products straight to their door.

The “local food center”, called Stowers, was launched last week.

“Before I had kids, I loved trying new restaurants, food stores, and pop-ups around Richmond. However, this got a lot harder with kids and had to deal with the car seat logistics, looming tantrums, and the general craze that came with it. with the kids, “Stowers said. “I felt disconnected from the world of local food I loved and realized that the only obstacles for me were accessibility and convenience.”

For the launch, Stowers partnered with 15 local food makers – including Elegant Cuizine, Nightingale Ice Cream, My Empanada, Poor Georgie’s Bake Shoppe, Joyebells, and Curds and Whey RVA – all companies based in Richmond that make their own products, such as dinner. specialty appetizers, ice cream sandwiches, empanadas, baked goods, pies and Italian dishes, as done by each of the companies mentioned above. Shoppers will also find jerky from Honestly Smoked beef jerky, kombucha from Ninja Kombucha and SoulSmith Kombucha, and honey and hot sauce from AR’s Hot Southern Honey.


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Emory & Henry opens The Kitchen Closet for students with food insecurity | Latest Title | Instant News

EMORY, Va. – Emory & Henry College launched a food pantry on Tuesday for students struggling to get enough square food.

All students are welcome to go to The Kitchen Closet to “shop” for snacks, fresh fruit and refrigerated and frozen foods and reheated foods, according to the college.

Dr. Shelley Koch, chair of E&H’s sociology department, said the new kitchen met a “clear need”.

“Overall, we know that food insecurity on campus is a serious problem,” said Koch. “In a survey conducted at our campus in February 2020, we found that the Emory campus is no different: Many Emory students experience hunger and food insecurity.”

Sodexo, the campus food service provider, will store and continue to fill the kitchen.

“Emory & Henry is committed to ensuring that all our students have the support they need to learn and be successful,” said Director of Integrated Learning Joseph Vess. “Even before the COVID-19 pandemic, there were students who didn’t have enough to eat, and today even more. We feel The Kitchen Closet will ensure that all our students have enough to eat. “

The campus said the pantry would also begin offering toiletries soon.

Located right inside Van Dyke Center, the pantry is open seven days a week from 7am to 8pm. Further information is available at ehc.edu/kitchencloset.


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CHEERS: The Food Rack is very helpful. | Cheers and Jeers | Instant News

CHEERS to the regional food shelves and people who donate to them.

The need for supplies of food and clothing has been a major concern during the coronavirus pandemic and as we approach a stressful year, the need for supplies continues.

The pandemic has hit so many people over the past year.

Apart from death and disease, we have seen businesses close, people lose their jobs, schools falling behind in the important work of educating our children, and many other hardships.

We also saw people starving.

There are caravans of vehicles stretching for miles in cities across the country people waiting in line to get their groceries donated.

For many, it will be the only meal they get that week, and they hope it lasts long enough to feed their family until the next meal’s reward.

The lines of people waiting for free food have never looked like this, perhaps since the Great Depression of the 1930s. It is a vivid reminder of how serious this pandemic has been and is likely to occur.

Even though we were lucky enough in the Northern Country not to feel as much damage as the rest of the country, we were still flinched.

This past summer, there was a queue of hundreds of vehicles waiting for free milk and other supplies at the prizes organized by the Joint Council for Economic Opportunity in Plattsburgh and Malone.

People need milk and food and it’s eye opening.

Although we commend those who operate the food racks, we recognize that they cannot do without support.

Donations to regional food shelves are definitely welcome and needed.

Certain items are better for food racks than others, and people will understand this well because they generously donate food.

Cash has always been king, as it allows the food rack to buy what is needed most.

In lieu of cash, here are some of the top items to donate to the food shelf according to Taste of Home:

Applesauce, canned peanuts, canned chicken, canned fish (tuna and salmon), canned meat (Spam and ham), canned vegetables, cooking oil (olives and canola), crackers, dried herbs and spices, fruit (canned or dried ), granola bars, instant mashed potatoes, food in boxes, nuts, pasta, peanut butter, rice, shelving and powdered milk, soups, stews and chilies, and whole grain cereals.

Must-go items include junk food, items with glass or plastic packaging, which can break in transit, and things that require a can opener or special utensils (pop-top tins are good for vegetables, meat, or fruit is a plus.)

The hope is that the distribution of the vaccine for the corona virus will be faster and our suffering can end soon.

But until then, many people still need help and donations to the regional food shelves are always welcome.

Stay safe in the North Country.


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