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“No fat, low fat – that’s gone. No carb, low carb – that’s going to be gone, too,” says Pratt, author of SuperFoods Rx (William Morrow). “The message should be, focus on healthy carbs, whole grains as well as legumes. You’re going to be full long before you get fat.” [Read more…] about "No fat, low fat – that's gone. No carb, low carb

We are a country of the carb-crazed. Robert Atkins, the protein prophet who started this trend, may be gone, but his low-carb diet plan lives on in an ever-expanding industry of imitators, spinoffs and products. Not only have major fast-food chains joined the bun-less, bread-less trend

[Read more…] about Low-Carb Crazed an overview

RSS stands for Rich Site Summary (or Really Simple Syndication, take your pick). In a nutshell, RSS is a new way for people who publish content online to notify people interested in that content whenever fresh content is made available online.

By notifying people interested in your content, as well as Web sites that collect and package content announcements (called aggregators), you are “feeding” them your content ? hence the termRSS feed.

WHY RSS IS BETTER THAN E-MAIL ANNOUNCEMENTS. Just about everyone who publishes content online has some sort of e-mail announcement list. I do, too. Still, RSS is a great complement to e-mail announcements because it doesn’t clutter people’s in-boxes, it’s easier to manage for recipients who get a lot of news online, it’s spam-proof, and it’s easier to manage than an e-mail list.

While not a lot of people know about RSS right now, it’s getting popular quickly. I wouldn’t be surprised if in the next couple of years RSS becomes as widely known and used as the Web and e-mail.

Read the full explanation at

https://blog.contentious.com/archives/000038.html

Rhubarb is the new black in the food world, so says the Independent. Rick Stein, Hugh Fearnley Whittingstall and Shaun Hill are just three chefs who love the pink-stalked vegetable, especially the way it goes so well with oily fish and meat. This week sees the seventh Wakefield Rhubarb Festival – culminating in the National Gourmet Winter Rhubarb Day – set up to stem the declining sales of Yorkshire rhubarb, which have since quadrupled for some producers.

From www. Restaurantmagasine.co.uk

A demitasse velouté of pumpkin in the “elegant” surroundings of Hibiscus elicited murmurs of “sweet,” “delicious,” “velvety,” “gorgeous,” and “Mmmm mmmm”. The Times’ Ginny Dougary likes “dark, bosky” flavours so it was fortunate her next course of “rib-sticky” ravioli of hen and foie gras was a “triumph of dirtyness,” unlike the cleaner-sounding salad of Cornish crab with kohl rabi, chervil root puree & liquorice her friends enjoyed. She was also glad she chose the “deliciously dirty” roast Shropshire partridge with “dusky dribbles” of caper & raisin sauce, and “hallucinogenic” sides of “lurid” beetroot, “freaky” lime-green savoy cabbage puree, and “flaming orange” pumpkin. Dougary also enjoyed her hazelnut cheesecake and butternut squash ice cream despite its “slightly disturbing dung-coloured appearance.” The meal may have been “small” but it was “perfectly formed” and “so intense in flavour that any larger quantities would have been de trop.”

Compiled by Restaurant Magazine

Scandinavian cuisine is set to be the next big thing, according to the Independent on Sunday. The paper reports the publication of a new tome by Marcus Samuelsson, the Swedish executive chef and co-owner of New York’s Aquavit restaurant. Aquavit and the New Scandinavian Cuisine has already sold 25,000 in the US, and imported UK copies have been disappearing fast.

As reported by: Restaurant Magazine www.restaurantmagazine.co.uk