Cheese or Walnut-Filled Crepes

Just a quick hello to let you know I’ll be in New Orleans this weekend for the 2011 International Food Bloggers Conference. For some background on this event, you should check out my recap of last year’s conference (which, by the way, I wrote high on cold medicine). Seen here is Barnaby Dorfman, CEO of Foodista, kicking off the festivities. These guys literally invented the food blogger conference, for which I’ll be forever grateful. 

The food down here is ridiculously awesome; so don’t be surprised if you see some new Cajun and Creole inspired video recipes in the near future. I’ve already had some amazing fried chicken on bourbon-spiked sweet potatoes, and also tempted fate by eating raw oysters in August. My new friend, David Aman, from DocNO Productions, took me out for some oysters and beer at Pascal's Manale, and you can see the visual proof of my culinary courage below. 

Apparently, it’s fine to eat oysters in the summer, and that old safety warning is leftover from the days before refrigeration, when there was a real danger. I’ve done no independent scientific research, but they tasted fine to me, and I feel great.

I’ll be back in San Francisco on Monday. In the meantime, enjoy!

Conscionable a excitable salutation to let you live I'll be in New Orleans this weekend for the 2011 Supranational Nutrient Bloggers Conference. For several punctuate on this event, you should halt out my summarize of antepenultimate year's word (which, by the way, I wrote overlooking on frore medication). Seen here is Barnaby Dorfman, CEO of Foodista, motility off the festivities. These guys literally invented the content blogger discussion, for which I'll be forever grateful.

The substance plume here is ridiculously awesome; so don't be dumbfounded if you see whatever new Acadian and Tongue inspired video recipes in the hot next. I've already had both amazing cooked volaille on bourbon-spiked phonetician potatoes, and also tempted happening by feeding raw oysters in Honourable. My new soul, David Aman, from DocNO Productions, took me out for many oysters and beer at Pascal's Manale, and you can see the seeable finding of my culinary courage below.

Seemingly, it's superfine to eat oysters in the season, and that old hit warning is left from the life before cooling, when there was a historical danger. I've through no free scientific explore, but they tasted delicately to me, and I experience eager.

I'll be game in San Francisco on Weekday. In the meantime, savor!

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New executive chef at Intercontinental Abu Dhabi

French-born Patrick Fournes,
has recently joined the culinary
brigade of Intercontinental
Abu Dhabi as executive chef.
With over 15 years experience,
he has worked in France,
Switzerland and a five-star
hotel in Geneva. From Geneva
he moved to England, to work
at the famed Dorchester, London. He has also had much
experience in Hong Kong and other parts of Asia, most recently
in the Philippines.
"After working in the Philippines, Intercontinental Hotel
Manila, I am lucky enough to go to the beautiful capital of Abu
Dhabi and be offered the chief executive chef of the Abu Dhabi
Intercontinental Hotel," said Fournes.
Fournes will be introducing new varieties of food and desserts
in many of the restaurants, and by September 2011, there will be
a new menu in almost every restaurants. With his experience,
expertise and love for Asian cuisine, Fournes says you can
expect an innovative new Asian restaurant in the
Intercontinental Abu Dhabi soon too.

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A REFRESHING RAMADAN MENU AT PAUL BAKERY & RESTAURANT

For this year's holy month of Ramadan PAUL Bakery & Restaurant
has chosen a "refreshment" theme for their new set menu.
Perfect for those looking for a lighter alternative to the
traditional, rather heavy İftar menus, the choice of dishes is
not only refreshing, but a little different from the usual
Ramadan fare. A few typical Arabic treats such as dates and the
popular Jallab drink are included in the menu, but the menu
has a home-cooked feel with the typically French PAUL touch.
The four-course menu includes a choice of soup, salad,
main course and dessert; tea or black coffee as well as Jallab.
You can enjoy rocca salad with blue cheese, watermelon, olives
and tarragon dressing, and as a main course customers can
choose between four dishes, such as the beef tenderloin grilled
with garlic, beans, tomato, sweet mashed potato or the chicken
and tomato skewers, served with basmati & wild rice sauteed
spinach, cumin chickpeas and walnut pomegranate sauce.
The four-course set menu is available throughout Ramadan
from İftar time onwards, and is priced at AED 95. PAUL will be
open for takeaway from 9.00 and the restaurant is open for
dine-in from İftar onwards.

SPIN

For this period's consecrated month of Ramadan Saul Shop & Restaurant
has korea a "recreation" motif for their new set menu.
Perfect for those perception for a lighter disjunctive to the
traditional, rather cloudy İftar menus, the option of dishes is
not exclusive refreshing, but a short diametric from the habitual
Fast fare. A few representative Semitic treats such as dates and the
touristed Jallab have are included in the list, but the schedule
has a home-cooked finger with the typically French Missioner attack.
The four-course docket includes a prize of soup, salad,
water layer and sweet; tea or disastrous java as surface as Jallab.
You can bask rocca salad with depressed cheese, watermelon, olives
and tarragon binding, and as a water bed customers can
choose between quaternity dishes, much as the boeuf tenderloin grilled
with seasoning, beans, tomato, confection mashed potato or the poultry
and tomato skewers, served with basmati & frenzied lyricist cooked
vegetable, cumin chickpeas and walnut pomegranate sauce.
The four-course set list is purchasable throughout Fasting
from İftar case onwards, and is priced at AED 95. Feminist gift be
wide for takeaway from 9.00 and the building is artless for
dine-in from İftar onwards.

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Mozilla Firefox 5.0 Review

Free
Contact
• mozilla.org
Read more
• tinyurl.com/3z476vk
System requirements
Intel Pentium 4
processor or better;
Windows 2000/Server
2003/XP/Vista/7/Mac
OS X 10.5 or later/Linux;
512MB RAM; 200MB
hard-disk space

Abandoning its usual slothful approach to updates, Mozilla has quickly followed the Firefox 4.0 web browser with version 5.0. So what's new, and is Firefox 5.0 any good? The answer to the first question is: not a lot. Previous updates to Firefox have changed the look and feel of the open-source web browser; we had to check that we were even using version 5.0, so similar does it appear to its predecessor. Our tests suggest that there are, however, key improvements in this iteration that warrant a swift upgrade.


Speed

It's quicker and less resource-hungry. Web browsing in Firefox 5.0 feels faster than its predecessor: not earth-shatteringly so, but enough to notice. More importantly, after growing increasingly frustrated with version 4.0's propensity to slow down and fall over in Windows, this release seems lighter on its feet (and less heavy on the memory). In fact, we reckon Firefox 5.0 could be the Windows 7 to Firefox 4.0's Vista. Digitizor benchmarked both browsers and found the latest version to be significantly faster. Firefox 5.0 stomped all over Google Chrome and Opera in the SunSpider JavaScript test; and in a race to start up and display a web page. In real-world testing on our Dell Windows 7 PC with 4GB of RAM, we noticed that Firefox 5.0 utilises significantly less memory: with 10, processor-intensive pages live in separate tabs, Firefox 5.0 was utilising around 225MB of memory; Firefox 4.0 required around 280MB. It also seems a lot more stable. This is important. We recently switched from using Firefox to Google Chrome - even for working in PC Advisor's Content Management System, which was written for Firefox. We were simply losing too much work when Firefox chewed up a ton of memory and fell over.

Security

According to Mozilla, Firefox 5.0 is also safer. This version sees the introduction of the 'Do Not Track' feature, which may or may not work to prevent websites from spying on your surfing behaviour. Version 5.0 of the desktop product puts the feature front and centre. Go to Options, and it's right at the top: select the relevant option and participating websites will know not to harvest your habits. We'll leave it up to you to decide how useful Do Not Track will be, but it clearly demonstrates Mozilla's desire for Firefox to be seen as the go-to web browser for savvy users who value their privacy. Just remember to switch off third-party tracking cookies, though, which are still accepted by default. Similarly, Mozilla says that in this version of Firefox WebGL content can no longer load cross-domain textures. WebGL is an application programming interface (API) used by websites to display 3D imagery. It utilises your computer's graphics hardware to render complex images. When someone tells you that mysterious code is giving websites access to your graphics hardware, you'd be forgiven for running for the hills. But WebGL is a legitimate way of using JavaScript to improve your surfing experience.

Standards

In the current browser market, Firefox may be the best option for open web standards. Version 5.0 brings improved support for HTML5, XHR, MathML, SMIL and canvas, while Firefox 5.0 for Android now enjoys IPv6 support. It also adds support for CSS animations, a Firefox Add-on SDK for Windows, Mac and Linux, and the Firefox Add-on Builder Beta, which provides a web-based build environment. If you're a web developer or Firefox add-on maker, this latest release will be a welcome upgrade. Mozilla claims to have made 'more than 1,000 improvements and performance enhancements' in Firefox 5.0. However, you may find that the add-ons you used in version 4.0 are not yet compatible. Extensions for Firefox are usually developed by third-party publishers, so developers have a bit of a scramble to catch up when Mozilla updates its web browser. We were using four add-ons that are now incompatible, but Firefox periodically checks for updates and installs them without you having to do anything other than approve the change. Mozilla also invites you to submit feedback, explaining why Firefox made you either happy or sad. This should help improve future versions.



Verdict

There has never been a better
selection of web browsers with which
to, well, browse the web. Firefox 5.0
demonstrates a clear improvement
over its predecessor. This surfer will
certainly consider ditching Google
Chrome after falling again for
Mozilla's charms.

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OtterBox: Defender Series case

Price: £39.95

This ultra-sturdy case foryour iPad 2 is built to be both tough and comfortable. It comes in black with a clear, clip-on front protector.

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Herb-Feta Chopped Salad

This no-fuss salad is so versatile that it can
incorporate many of summer's finest herbs and
vegetables. Use whatever's in season, fresh and
inspiring from farmers' markets or your own
garden. SERVES 4
2 cups fresh coarsely chopped vegetables, such as
tomatoes, tomatillos, red onion, green onion,
carrots, jicama, fresh corn kernels, bell peppers
1 cup low-fat feta, cut into small cubes
1 cup fresh herbs, such as minced garlic, rosemary
sage, chyme, basil, oregano, lemon balm,
marjoram, cilantro, dill and chives
1/4 teaspoon minced jalapeno (optional)

Toss all ingredients in a large bowl.
Add 2 to 4 tablespoons Tangerine Tango
Dressing (see recipe above) or 1 tablespoon
high-quality oil and 1 teaspoon vinegar, to taste.
Toss again and chill.

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Tangerine Tango Dressing with Dark, Leafy Green Saute

This light, sweet dressing's base is calcium-fortified orange juice. Dark, leafy greens are nutrient-rich anc
also contain vitamin K. Also use this dressing to dress up any salad, including the Emerald Herb Tossed
Salad or the Herb-Feta Chopped Salad (see accompanying recipes).

1/4cup tangerine juice, preferably freshly squeezec
3/4 cup calcium-fortified orange juice
1/2 cup olive or canola oi
1 teaspoon red wine vinegar
1 tablespoon light soy sauce
1/2 teaspoon garlic granules
1/2 teaspoon ground ginger
1/2 reaspoon teaspoon groun

Ground white pepper, to caste (optional)

In a small mixing bowl, whisk together all
ingredients. Chill and use within a week.
B Carefully wash and de-rib one bundle of
sturdy greens, such as mustard, collards, turnips
or kale.
El Saute greens in a nonstick skillet with 2 to 4
tablespoons of dressing. Add more canola oil as
needed. Serve warm immediately

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Emerald Herb Tossed Salad

Think cool and crunchy: This no-effort salad combines calcium-laden greens with an abundance
of fresh, vibrant herbs. SERVES 4
4 cups salad greens, such as arugula, sorrel, watercress, leafy red and green lettuces,
and/or mixed greens.
1 cup fresh herbs, including basil, mint, dill, chives, sage, lemon balm, anise hyssop, parsley,
cilantro, rosemary, thyme, oregano, marjoram and other appealing herbs
Carefully wash salad greens. Shake in colander or salad spinner to remove excess water.
Combine all ingredients in a large salad bowl. Chill. Toss with J4 cup Tangerine Tango
Dressing (see recipe below) before serving.

Salad Bowl Herb Rub
For a surprising nuance of herb flavor, rub your salad bowl with fresh
herbs such as peeled garlic, ginger, rosemary or sage.

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Horseradish Yogurt Cheese Spread

Yogurt, another excellent calcium source, partners
well with fresh or prepared horseradish, the Incernationai
Herb Association's Herb of the Year for
2011. If you're using fresh horseradish, grace it with
a fine-mesh grater. You can subdue horseradish's
strong biting taste by sauceing it for less than a
minute in a nonstick skillet.

6 ounces plain yogurt
½ teaspoon salt (optional)
½ tablespoon prepared horseradish or 1 teaspoon
freshly grated
½ teaspoon minced chives (optional)
½ teaspoon dry or fresh dill (optional)

To remove excess moisture, strain yogurt
(and optional salt) through a fine-mesh strainer
overnight in the refrigerator. The yogurt cheese
should have a medium-thick consistency.
0 In a small bowl, completely combine horseradish
and other optional herbs with yogurt
cheese.
El Keep refrigerated for 2 to 3 days.

 

Serving Suggestions: This
spread can accompany meats,
fatty fish with vitamin D, such as
salmon and tuna, or tempeh.

For a quick lunch or snack: Place canned
sardines and salmon on crackers or baguettes.
Be sure to get canned sardines and salmon with
bones, another easy, delicious way to consume
calcium. Top with Horseradish Yogurt Cheese
Spread, chopped tomatoes and chives.

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Build your Bones

Our bones define us, make us beautiful provide leverage for movement and allow us to stand upright. We build bone until our third decade. After that, a steady loss begins, like sand slipping through an hourglass. Nevertheless, while osteoporosis has become a major public health problem, it is not inevitable. A number of strategies will keep your bones strong—and some of them run counter to the party line on osteoporosis prevention.


Granted, some of the osteoporosis risk factors are outside of your control—namely being older, female, menopausal or white. Happily, you have some control over a fleet of bone-robbers: inactivity; stress overload; malnutrition; cigarette smoking; being excessively thin; hiding from the sun; and excessive consumption of caffeine, alcohol, sodas, salt and acidifying foods. (More on acidifying diets in a minute.) The point is that you can put the brakes on bone loss. Here's how.

Move Your Bones

Physical activity tones bone and muscle, and strong muscles minimize the risk of bone-shatterine falls. To stimulate new bone formation, the exercise has to stress the bone. Weight-bearing exercises—^walking, jogging, jumping rope, climbing stairs— maintain hips and spine. Strength-training exercises (working against the resistance of weights, elastic bands or tubes, or your own body weight) also strengthens your bones. Its never too late to start. Research shows that endurance and resistance training boosts bone mass in elders. Exercises like tai chi and yoga that improve balance are valuable to help prevent falls. One study showed tai chi reduced bone loss in postmenopausal women. "Mix it up," suggests Amy Joy Lanou, Ph.D., associate professor of health and wellness at the University of North Carolina and coauthor of Building Bone Vitality (McGraw-Hill, 2009). "Walk every day. Practice yoga or garden a couple days a week."

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Pan-Fried Apples with Thyme SERVES 2

2 apples, Golden Delicious or Granny Smith
2 tablespoons butter
2 teaspoons fresh chyme leaves
Fresh thyme sprigs, for garnish


Core apples and cut each into y2-inch-thick slices.

 Melt butter in a nonstick skillet over medium heat;
add apple rings and cook 4 minutes on each side or until
lightly browned. Add thyme, cover and cook over low
heat 3 minutes,or until apples are soft. Garnish with fresh
thyme sprigs.

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Berries with Warm Lemon Thyme Honey SERVES 4

1/4 cup honey
6 lemon chyme sprigs

4 cups mixed berries (raspberries,
blackberries, scrawberries)
Fresh thyme sprigs, for garnish

Place honey in small saucepan; bring to a simmer. Add thyme
sprigs; cover and steep for 10 minutes. Strain honey, discarding thyme.

Pour warm Lemon Thyme Honey over berries in individual bowls.
Serve immediately Garnish with fresh thyme sprigs.

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Crab Chowder with thyme SERVES 4

2 tablespoons butter
1 sweet onion, chopped fine
1 garlic clove, minced
2 stalks celery, chopped
2 large baking potatoes, peelec
and dicec
4 cups chicken broth

1 teaspoon salt
K teaspoon freshly ground pepper
1/2 cup whipping cream
pound lump crabmeat
2 teaspoons fresh thyme leaves
juice of Vi lemon

Melt butter in a large Dutch oven over medium heat; add onion,
garlic and celery; saute 4 to 5 minutes or until tender. Stir in potatoes,
broth, salt and pepper; bring to a boil over medium-high heat.
Cover, reduce heat and simmer 10 minutes or until potatoes are
tender.

Stir in cream, crabmeat and thyme. Cook over low heat until thoroughly
heated. Do not boil. Stir in lemon juice.

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Grilled Rib-Eye Steak with Red Wine and Thyme SERVES 1

%cup red wine
1 small red onion, choppec
8 to 10 chyme sprigs
Kosher salt
Freshly ground black pepper
1 (12-ounce) rib-eye steak
Arugula
Red onion slices
Fresh chyme sprigs, for garnish


Place first 3 ingredients in a 1-gallon zip-top plastic bag and
squeeze bag to combine. Add steak, seal bag, and chill 2 to
3 hours. Remove steak from marinade, discarding marinade.
Sprinkle steak with salt and pepper
El Preheat grill to 400 to 450 degrees (high heat). Grill steak,
covered with grill lid, 4 minutes on each side or to desired
degree of doneness. Remove from grill. Cover with aluminum
foil and let stand 10 minutes before serving. Serve with onion
slices and arugula. Garnish with a sprig of thyme.
Note: To broil steak, place on a lighdy greased rack in a broiler
pan. Broil 5 inches from heat 4 minutes on each side or to
desired degree of doneness.

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Roast Pork Loin with Lemon, Garlic and Thyme SERVES 6

2 lemons, quarcerec
4 garlic cloves, crushed
Y2 cup olive oi
8 thyme sprigs
Yi teaspoon kosher salt
Yi teaspoon freshly grounc
?lack pepper
1 (2-pound) pork loin roast


 Place first 6 ingredients in a 1-gallon zip-top plastic bag, and
squeeze bag to combine. Add roast; seal bag and rub bag to blend
flavors. Chill 3 to 4 hours, turning occasionally.
 Preheat oven to 400 degrees. Remove roast from marinade, discarding
marinade. Place roast in an aluminum foil-lined 13- by 9- by
2-inch pan.
El Bake, uncovered, for 30 minutes. Cover and bake 15 additional
minutes. Let stand, covered, 10 minutes before slicing.

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