Slashfood

• Midnight Molded Food - Salmon pudding
  

  Filed under: British Isles, Fish, Recipes, Europe, Retro cookery

  
  
  From Good Dishes from Tinned Food (1939), Ambrose Heath
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
  
  Previously - Jellied Veal Salad
  

  Dessert, Fruit, Europe, Summer

  Quickly: when I say the word "wine," what do you think of? California, Virginia, or New York? Spain, Chile, or Australia? Chateaux or vineyards? Silver trays of champagne circling through a wedding reception? Winos swilling rotgut? Seventies swingers dipping bread cubes into fondue while pronouncing the Mateus "amusing?" Drunken college kids doing box-wine funnels? Or do you think of dessert?
  
  All summer, my yearly seizure of frozen dessert making has been in full swing. You know the drill: as a season dawns, you feel besieged by the love of seasonal ingredients and compelled to express...
  




• The Omnivore's Hundred: How many have you tried?
  

  Filed under: On the Blogs, Lists, Europe

  
  Andrew, an English food writer who co-authors a blog called Very Good Taste, creates a little list. The list is, in his words, things "every good omnivore should have tried at least once in their life." He calls it the Omnivore's Hundred and suggests readers cut and paste it to their own blogs.
  
  Two weeks later the list has exploded into a major internet meme. Andrew has more than 500 comments on the post and the Omnivore's Hundred has 170,000 Google results to its name. Something about the idea of being able to quantify your eating experiences seems to...
  



• Possibly the best food fight ever: The flour wars in Galaxidi, Greece
  

  Filed under: Newspapers, Europe

  
  There are definitely some odd (to those on the outside) rituals that have developed throughout the world. There's one ritual in Galaxidi, Greece that really takes the cake, or perhaps could make the cake.
  
  In that Greek town, to celebrate the end of Carnival and the beginning of Lent, the citizens get together for a giant flour fight. According to Spiegel, the villagers go through roughly 3000 pounds of flour, and each one dyes his or her lot. The historic buildings are all covered in tarps,...
  



• Luxemburgerli: Zürich's version of the French macaron
  

  Filed under: Europe, France, Sugar, Artisan Foods

  
  Recently, I browsed through Monocle's "travel top fifty," and I was intrigued by no. 24: Sprüngli Luxemburgerli. These pastries are a take on the French macaron but are said to be lighter and more airy. I am dying to try them! Currently, you can only purchase them in Zurich and, of course, Dubai.
  
  I could not find a recipe online. So, I'm not exactly sure what makes them lighter than their French counterparts. However, I found a blog that contrasts the two. The cream center makes Luxemburgerli more airy than French macarons which...
  



• Midnight Sausage: Ipercoop Supermarket, Italy
  

  Filed under: Beef, Pork, Europe, Italy, Meat

  
  
  Preserved meat counter at an Ipercoop supermarket in Italy. From Flickr user cary b's Flickr.
  
  I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.
  
  Previously-- Midnight Sausage: Donaueschingen, Germany
  Permalink | Pork, Europe, Meat
  
  
  Donaueschingen, Germany. From Flickr user krossbow's Flickr.
  
  I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.
  
  Previously-- Midnight Sausage: Launceton. Cornwall
  
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• 1893 Veuve Cliquot unearthed in a British castle
  

  Filed under: Vodka, Europe, Spirits

  
  Telegraph.co.uk reports that the world's oldest bottle of Veuve Cliquot Champagne was found in a sideboard at Torosay Castle on the Isle of Mull. Chris James, the current owner, long curious as to the contents of a locked sliding door in the dining room engaged the services of a locksmith. He was rewarded with a perfectly preserved 1893 bottle, complete with trademark yellow label. The bubbly, now considered priceless, is on display in Veuve Cliquot's visitors' center in Reims, France.
  
  In other news, I was really excited to find a half-full bottle of Tito's vodka I'd forgotten about in my freezer last week....
  



• Belgium InBev succeeds in buying Anheuser-Busch
  

  Filed under: Beer, America, Europe, Food News

  After holding firm back in June and turning down a buyout offer, Anheuser-Busch surrendered over the weekend and allowed European brewer InBev to buy them for approximately $52 billion. America's largest beer maker is no longer in American hands, a move that leaves some beer drinkers a bit concerned for their favorite brew (maybe this will convince more people to switch to locally produced small batch brewers. What?! A girl can dream).
  
  The new company will be called Anheuser-Busch InBev, one of the terms brokered in the buyout deal. August A. Busch IV, the company's...
  



• Wash your hands before you go live
  

  Filed under: Television/Film, Europe, Health & Medical, Celebrities

  Healthy officials say celebrity chefs often fail to maintain basic hygiene standards, according to an article by BBC news.
  
  Interestingly, however, the article only cites one health official, but it states that the issue was brought up at a medical conference in Edinburgh. Crimes by the celebrity chefs include not washing lettuce and using the same utensils for raw meat and cooked foods. Guilty shows include BBC's Ready Steady Cook and Celebrity MasterChef, which I've actually never seen.
  
  I'm not sure whether the problem, if it exists, happens here...