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Do you want a front row seat at the Olympic games of food? Stay tuned to Fine Dining Lovers for the live stream and exclusive behind the scenes moments.Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!
Oh. my. goodness. I have really done it. I have overloaded on beignets.
Going between Cafe du Monde and Cafe Beignet here in New Orleans, I probably have had about 27 beignets in 2.5 days. And I don’t have an ounce of regret about it.
Except I am now heading back to Los Angeles, and the first thing I need is this power bowl. IMMEDIATELY.
Yup, I’m doing a “power bowl cleanse”. Meaning I am stuffing myself with all these perfectly spiced crispy baked tofu bites smothered in the best peanut dressing ever.
Not to mention, look at all these colorful veggies – massaged kale, edamame and carrots. But you can always substitute or add any other veggie of your choice.
Just make sure you have enough peanut sauce for all your veggies. That’s all I ask.
Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
The post Tofu Power Bowls appeared first on Damn Delicious.
We look back at the week and serve up a selection of the best stories from Fine Dining Lovers as well as some from around the web that caught our attention.
Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!
Guys, we’re headed to New Orleans!
It’s not a special occasion or anything. I just really really really need beignets. Like 17 beignets to be exact. It’s my specialized wedding diet.
But first things first. Because we really need to talk about this mushroom ramen.
Now if you were anything like me in college, those instant ramen cups were life. My dorm room was packed with boxes and boxes of them, particularly Shin Ramyun. It was a staple to say the least.
But now that I’m adulting, I’ve passed the torch to homemade ramen, made with the most well-seasoned, most perfect mushroom broth.
That’s all you really need for good-quality ramen at home. A well seasoned broth, some noodles, and your favorite toppings – in this case, it’s a soft boiled egg, all the extra mushrooms in the world, and green onions.
Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
The post Mushroom Ramen appeared first on Damn Delicious.
The chef from flagship Mirazur restaurant on the French Riviera makes it across the Atlantic to open his first US restaurant, Florie’s, in Palm Beach.
From Baja-style fish tacos to roasted salmon tacos and beyond, discover five different ways to dish up the best fish tacos of your life.
Recipes, people and amazing journeys all around Greater China and his produce: let’s discover the ultimate cooking cookbooks for Chinese food addicted.
Take your pick of sun soaked dishes where tropical fruits, chili and spices are never far away.In the Northern Hemisphere right about now, winemakers are trimming, pruning and frost-proofing their vines, and hibernating their selves; south of the equator, veraison and the pesky birds and bugs that come with it are here, or will be soon.
But in one most unusual vineyard, the Carignan and Muscat grapes have reached peak ripeness, the pickers have pulled on their gloves and grabbed their shears, and the cellar hands have fired up their skiffs to transport the grape bins down the shore to the winery. It’s mid-January, and harvest is just finishing up for Vin de Tahiti on the Rangiroa atoll in Tahiti, 3,100 miles from the nearest continent. This was a special vendange for the vineyard—the 50th harvest since it first began bearing fruit in 1999.
From the Mosel to Mendoza, virtually all winegrowing regions have winter dormancy, spring growth and fall harvest, but in the town of Avatoru, where the Cave de Tahiti is processing a successful harvest bounty, it’s 83 F right now, and it will be 83 this time come July. Where there’s endless summer, you can have two, sometimes even three, grape harvests per year (a phenomenon that can also occur in hotbeds of unusual viticulture like Brazil and India). “It’s so incredible to have a vineyard in such a place,” longtime winemaker Sébastien Thépénier told Unfiltered via email.
Photos courtesy of Vin de Tahiti
But for Vin de Tahiti (also called Domaine Dominique Auroy), it’s not always clear skies and sunny days. Auroy, a French businessman, began experimenting with European cuttings in sites around French Polynesia in 1992; his team eventually planted own-rooted vines on Rangiroa and learned how to navigate the unique coral soil—the defining characteristic of the terroir, according to Thépénier. Today, the vineyard encompasses about 15 acres yielding 3,000 cases annually.
Every year, the start and length of harvest, which takes place every five to five-and-a-half months, is dependent on the unpredictable precipitation conditions that hit the island. Through vigorous pruning, Thépénier tricks the vines into brief dormancy and new growth after harvest, but the picking dates are always in flux, and there’s no off-season. Still, the “biggest challenge” today is one familiar to vintners this side of paradise as well: conversion to organic, and now biodynamic, practices.
Looking toward round No. 51, Thépénier has introduced a fancy pneumatic press—and, he told Unfiltered, a new drink: the first cane-sugar rum made in Tahiti, which will be available only to in-person visitors. And upon learning that, Unfiltered checked our local weather (“freezing rain”), sighed, and searched “NYC to Tahiti flights tomorrow.”
Down Under, vintners know that surprise visits from wild animals—such as thirsty koalas and movie-spoofing Chris Hemsworths—are part of the outback’s charm. But when one such visitor is a 550-pound sea dweller, it’s understandable to be a little shocked, as workers at La Villa Wines in Spreyton, Tasmania, were when they were greeted by the sight of a seal lounging outside the winery on the morning of Jan. 2.
“When staff were arriving at 7:00 for work that morning, they encountered Mr. Seal on the driveway,” said Gail Burns, who owns the winery with her husband, Marcus. The wayward critter is thought to have made its way from the ocean, swimming about 3 miles up the Mersey River and ambling another half-mile on land to its destination.
“It’s pretty tough going to get where he was,” Burns told Unfiltered. “We called Parks and Wildlife, and they came to assess the situation. They recommended to let him be, and that after a rest amongst the Pinot Grigio block he would find his way back to the river.”
A nap in a vineyard followed by a nice swim? Sounds like Unfiltered’s ideal Sunday afternoon.
Tech entrepreneur Elon Musk is credited for a lot of questionable ideas, but his most recent claim is something even Unfiltered could not have predicted. The Tesla CEO recently tweeted that the car seats in the Tesla Model 3—even those outfitted with the hot “Ultra White” interior upgrade—are extremely stain resistant, so much so that “you can spill red wine on the seats and just wipe it off.” Now Tesla fanboys are putting that assertion to the test on their own brand-new cars, and recording it for all the Internet to see.
The first video came just one day after Musk’s tweet. A Twitter user with the handle @TeslaAmit519 posted a video of himself drizzling a splash of Blackstone Merlot on his Tesla’s pure-white passenger seat, hastily wiping away the wine with a paper towel, and revealing no stain in the aftermath; Tesla superfan Vincent Yu upped the ante by pouring not one, but two splashes of Trader Joe’s Two-Buck Chuck Cabernet all over the seat of his luxury vehicle. But after a quick toweling, again, there was no sign of the spillage.
Of course, these videos are being met with the requisite, “Why would you have an open bottle of wine in your car in the first place?!” But as Yu tweet-splained to the haters, “It’s a test of the stain-resistant level. It’s a test [based] on Elon’s statement,” and Tesla stans made the videos to demonstrate its accuracy … and to demonstrate their unwavering trust in Elon Musk, of course.
Prosecco is everywhere, from bottomless boozy brunches to fine-dining pairing menus to Shake Shack milkshakes. But one Friulian eatery, which stands firmly in the latter camp of “love it or hate it,” is mounting a lonely protest to speak truth to Prosecco power.
Osteria di Ramandolo, run by husband-and-wife owners Ilenia Vidoni and Pietro Greco, stopped serving Prosecco about a year ago, and now, the restaurant is agitating to get other businesses to dump the fizz as well. Over the holidays, the restaurant spread its message, along with a meme-friendly say-no-to-Prosecco logo, on social media, bringing publicity to its movement, dubbed “Locale Deprosecchizzato.”
“As you know, about a year ago … we completely excluded Prosecco from our cellar to focus on promoting quality sparkling wines produced in our region,” slams a translated post on the business’ Facebook page, which continues, “those who do our job should not only sell what is fashionable, but also have the task of communicating their territory and its excellence.”
Among the likes, comments and shares the Facebook post has racked up, reactions are misto. While some applauded the eatery for shedding light on other quality Italian bubblies, others were offended by the stance. So far, at least one other restaurant has hopped on board, but elsewhere the globale Prosecchitzzato proceeds apace.
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