So You Think You Know Food: Italian, French, Portuguese

Yesterday was a banner day. It marked the first in what I hope will become a semi-regular series of discussions about food and culture via Google + Hangouts on Air!

Jamie Schler (Life’s a Feast and Plated Stories) and I have been talking about doing something like this on French cuisine for quite some time, It seems like Americans especially have an overly romantic view of what French food is all about, and as an American who has lived in France for thirty years, she wanted to dispel some myths. And I wanted to help her.

Then, we decided to broaden our scope, so we asked Domenica Marchetti (Domenica Cooks), prolific author of gorgeous Italian cookbooks (her sixth comes out next year) to speak about myths and misconceptions surrounding Italian food. We also approached the fabulous David Leite, master of Leite’s Culinaria, multiple nominated and award-winning food blogger and food writer extraordinaire to represent the cuisine of Portugal. David is 100% Portuguese, and he spent a year in the Azores (where his family is from) and Portugal researching the cuisine for his book, The New Portuguese Table.

So You Think You Know Food

Please click photo for attribution.

We also asked Chef Dennis Littley (A Culinary Journey with Chef Dennis) to be our tech person since he knows his way around Google + and is the host of two weekly shows on Google +, Good Day Google + on Fridays at 1pm and The Bloggers Guide to Using Google + Effectively, at 1pm on Mondays.

We called this show, and the (hopefully) series will be called So You Think You Know Food. If you’d like, you can check out the event page for So You Think You Know Food: Italian, French, Portuguese.

I know this sounds like a commercial for all these great folks, and in a way it is. If you don’t know them, please get to know them. All are talented, kind, generous, witty and passionate about food.

The show runs just over an hour, so if you don’t have time to watch it in one fell swoop, do watch it in segments. It was a fascinating conversation.

I’d love to hear from you guys.

  • Did you enjoy the show?
  • Are you interested in the way cuisines change and evolve over time and the way are influenced by contact with other cultures?
  • What, if anything, did you learn about these three cuisines?
  • Did anything that any of the panelists said surprise you?
  • Do you have more questions for the panelists? Ask away and I’ll make sure they go to the right person.
  • What other cuisines would you like to learn more about?

Thanks so much for your feedback, friends, and enjoy the show!

 

 

 

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Comments

  1. says

    I have a question that I have been trying so hard to find the answer to. How do you stabilize whipped cream? I really appreciate it if you could answer it for me. I like to use whipped cream for frosting but would like to have it for longer than just a day. I love to bake. Pastry and breads are my favorite. The cakes I do are for friends and family mainly. Usually when I make my Praline Cake it is eaten right away and I never need to worry about melting. I really want to learn to make a more stabilized frosting. Thank you so much! I really appreciate your consideration with this matter. Have a great week!
    Regards;
    Bea

    • says

      I actually have a post about that, Bea! I stabilized my whipped cream with gelatin. About 1/2 teaspoon to 1 teaspoon (depending on how firmly you want it to set up) per cup of heavy cream. Just bloom the gelatin in 2T of the cream and then melt it over low heat until it is no longer grainy. Then, once your cream is mostly whipped, stream the gelatin into the bowl in a thin stream while whisking madly. Spread on cake and then store in fridge. Voila!

      • says

        Well Jenni, if you only knew how long I have tried to get the answer to that and now voilĂ , you did it poof! Like magic. I hope that you win I have been voting for you and decided that I would ask, never dreaming that you would so quickly. It almost made me cry. Thank you so much for being so thoughtful!

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