Tips, Tricks, and City Spotlights!
Welcome Foodies!
Hello Foodies,
We are so excited about this blog and hope it will keep us connected and excited about food in San Diego! We will have postings up and running soon with shopping and cooking advice, recipes for healthy meals on a budget, great restaurant finds in San Diego, events happening around the city, and food news!
We are so excited about this blog and hope it will keep us connected and excited about food in San Diego! We will have postings up and running soon with shopping and cooking advice, recipes for healthy meals on a budget, great restaurant finds in San Diego, events happening around the city, and food news!
*Did Someone Say Discounted ServeSafe Classes?*
For those of you who are working with or around food, or even those of you trying to further your Food and Beverage/Restaurant Career, you will undoubtedly have to complete the Servsafe training at some point. We have some exciting news! There is a Servsafe class that will be held in Mira Mesa on September 14th (10-4) and another one in downtown San Diego on September 24th (10-4) and we have a discount code for you! When you are paying for the class, just be sure to use the promo code BBQ20 during checkout. This code will get you $20 off of classes if you register during the Labor Day weekend. Both class options will administer the test at the end and you'll get same-day results. Don't forget to take advantage of this great deal, Foodies!
Click HERE to register! |
San Diego Certified Farmers' Markets
Monday
Escondido
Welk Certified Farmers' Market 3 pm-7 pm 8860 Lawrence Welk Dr Escondido, California 92026 Map |
Tuesday
Chula Vista Otay Ranch Certified Farmers' Market 4 pm-8 pm (Winter 7 pm) 2015 Birch Rd & Eastlake Blvd Chula Vista, California 91915 Map |
Coronado
Certified Farmers' Market 2:30 pm - 6 pm 1st & B.- Ferry Landing Coronado, California 92118 Map |
Urban Solice... Delicious Southern Food in North Park You Can't Miss!
Now I never really get a chance to eat Southern food in San Diego, but this place is a must try! North Park alone is full of delicious flare with different kinds of restaurants and cuisines to try. My friend and I started off with the cheesy biscuits... oh so good with the orange honey butter. Next we indulged in two different soups, my friend got the tomato and I got the soup of the day, white bean and sausage. I have never had soup with so much depth and flavor, it was like an explosion in my mouth! We finished off by splitting the grilled avocado and grapefruit salad. All I can say is WOW! PLEASE try this place, you wont regret it!
Never Thought of Decorating a Cake Like This...
I was flipping through Real Simple the other day and came across this cool cake decorating tip. Use a (new!) clean comb and decorate your cakes with it. Not only is it a really easy way to spice up your cake but it will wow your guests.
Don't Have the Ingredient? Substitute
The one thing that I hate when I cook from a recipe is it requires me to buy a lot of ingredients which can put a hole in my wallet easily. Here are a few food substitutions that can help you fake it for a recipe you want to make. Depending on the amount you need to use, take a quick look on the internet or a reference book to see if you need a little less or a little more of the substitute. Don't let ingredients stop you from making something, just be resourceful!
Baking powder --> Baking soda and plain yogurt
Basil --> Oregano or Thyme
Butter --> Olive oil
Bread Crumbs --> Oats, stale or toasted Bread, or Crackers
Broth --> Water and Bouillon cubes
Buttermilk --> Plain yogurt or Sour cream
Capers --> Green olives
Cayenne --> Tabasco sauce
Chives --> Scallions
Cinnamon --> Nutmeg or Allspice
Corn syrup --> Honey
Cumin --> Chili powder
Flour- all purpose --> Tapioca
Fresh Garlic --> garlic powder or salt
Leeks --> sliced green onions or shallots
Mascarpone cheese --> Cream cheese
Pepper flakes --> cayenne
Ricotta --> Cottage cheese
Sour Cream --> Plain yogurt + butter or Cottage Cheese
Vinegar --> Lemon juice
Vegetable oil --> Olive oil
Want a full list? http://www.recipetips.com/kitchen-tips/t--200/food-substitutions.asp
Baking powder --> Baking soda and plain yogurt
Basil --> Oregano or Thyme
Butter --> Olive oil
Bread Crumbs --> Oats, stale or toasted Bread, or Crackers
Broth --> Water and Bouillon cubes
Buttermilk --> Plain yogurt or Sour cream
Capers --> Green olives
Cayenne --> Tabasco sauce
Chives --> Scallions
Cinnamon --> Nutmeg or Allspice
Corn syrup --> Honey
Cumin --> Chili powder
Flour- all purpose --> Tapioca
Fresh Garlic --> garlic powder or salt
Leeks --> sliced green onions or shallots
Mascarpone cheese --> Cream cheese
Pepper flakes --> cayenne
Ricotta --> Cottage cheese
Sour Cream --> Plain yogurt + butter or Cottage Cheese
Vinegar --> Lemon juice
Vegetable oil --> Olive oil
Want a full list? http://www.recipetips.com/kitchen-tips/t--200/food-substitutions.asp
The Big O... Organic that is.
What does organic mean? Organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.
Why should I eat organic? Well, you decrease your exposure to antibiotics, hormones, and pesticides to start with. You also help avoid contributing to the problems of pesticide-polluted ground water and take in higher levels of nutrients from organic items as suggested by some studies.
Is it worth it? The truth of the matter is that organic food does not always cost more. However, prices can be higher so here are a few reasons why: Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing. Plus, organic farming is more labor and management intensive so it tends to need more funds. Before going completely green, start buying a few organic items and slowly add to your repertoire. Researchers at the Environmental Working Group (EWG), a research and advocacy organization based in Washington, D.C., have developed the “dirty dozen” fruits and vegetables, that they say you should always buy organic, if possible, because their conventionally grown counterparts tend to be laden with pesticides.
Fruit: Apples, Cherries, Grapes, Nectarines, Peaches, Pears, Raspberries, Strawberries
Vegetables: Bell Peppers, Celery, Potatoes, Spinach
Want to know more about going organic? Visithttp://www.organic.org/
Why should I eat organic? Well, you decrease your exposure to antibiotics, hormones, and pesticides to start with. You also help avoid contributing to the problems of pesticide-polluted ground water and take in higher levels of nutrients from organic items as suggested by some studies.
Is it worth it? The truth of the matter is that organic food does not always cost more. However, prices can be higher so here are a few reasons why: Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing. Plus, organic farming is more labor and management intensive so it tends to need more funds. Before going completely green, start buying a few organic items and slowly add to your repertoire. Researchers at the Environmental Working Group (EWG), a research and advocacy organization based in Washington, D.C., have developed the “dirty dozen” fruits and vegetables, that they say you should always buy organic, if possible, because their conventionally grown counterparts tend to be laden with pesticides.
Fruit: Apples, Cherries, Grapes, Nectarines, Peaches, Pears, Raspberries, Strawberries
Vegetables: Bell Peppers, Celery, Potatoes, Spinach
Want to know more about going organic? Visithttp://www.organic.org/
Best California Wines Under $7
Need help finding good wine on a budget? Look no further
Food and Wine, September 2009
2007 Delicato Family Vineyards Chardonnay ($6)
Crisp, juicy and full of ripe red apple and pineapple fruit, this is better than many Chardonnays that cost over $10.
2007 TBD Rouge ($6)
One of the quirkily named house brands from grocery store chain Trader Joe’s, this Zinfandel-dominated blend is big and ripe, with notes of blackberry and molasses.
NV Barefoot Zinfandel ($7)
Lodi—the source of this wine, though the label doesn’t mention it—has become known as a go-to region for good, inexpensive Zinfandel. This berry-rich bottling shows why.
Food and Wine, September 2009
2007 Delicato Family Vineyards Chardonnay ($6)
Crisp, juicy and full of ripe red apple and pineapple fruit, this is better than many Chardonnays that cost over $10.
2007 TBD Rouge ($6)
One of the quirkily named house brands from grocery store chain Trader Joe’s, this Zinfandel-dominated blend is big and ripe, with notes of blackberry and molasses.
NV Barefoot Zinfandel ($7)
Lodi—the source of this wine, though the label doesn’t mention it—has become known as a go-to region for good, inexpensive Zinfandel. This berry-rich bottling shows why.