Bite of the Best

Although it has always been a whole grain, brown rice got recognized as such just this morning as the U.S. Food and Drug Administration (FDA) announced that it will join the recognized ranks of healthful whole grains and can be labeled as such.

That means brown rice (as we've written about in Uncle Ben's and Steamfresh) can carry the FDA whole grain health claim: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers."

As you know, our Dietary Guidelines recommend three daily whole grain servings. A simpler way to think of this and to start incorporating whole grains into your diet is to make half of all your grain servings whole. For instance, if you haven't yet switched to whole grain bread, make a sandwich from one slice of white and one slice whole wheat.  That's half being whole.

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Posted in TidBites | Food News
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Fried chicken so good that when it was served last week at a Food Media Seminar in New Orleans, LA (or NOLA as it's called) there wasn't even part of a piece left on the serving trays during a midday break. There were — though — many editors looking for more.

That's how delicious Willie Mae's fried chicken is.

Knowing that many foodies are heading to New Orleans this week for the International Association of Culinary Professionals convention, I wanted to post this info quickly so those visiting NOLA could try this incredible fried chicken while there.

I learned about Willie Mae's last week from her great granddaughter Kerry Seaton who recently decided to try "“to keep the legacy and tradition going” forgoing her plans for law school.

Katrina struck Willie Mae's with "4 feet water that set for 3 to 4 weeks," said Kerry Seaton. But — thanks the incredible efforts of volunteers from the Southern Foodways Alliance — the restaurant is open again.

Willie Mae's Fried Chicken stood out as the favorite chicken we had ate (and we had chicken at least once at every meal) at that seminar organized by the National Chicken Council and the U.S. Poultry & Egg Association.

Willie Mae’s Scotch House: 2401 St. Ann Street (off New Orleans Street) New Orleans, LA; open only from 11 am to 3 pm; 504.822.9503.

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Posted in TidBites | Dining | Restaurants
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Got a delicious chicken recipe? Consider entering it in the 48th National Chicken Cooking Contest for a chance to win big bucks.

Submit your original recipe from now through August 31, 2008 — either at www.eatchicken.com or on paper to National Chicken Cooking Contest, PO Box 27997, Washington DC 20038-7997. Nine regional winners will be selected and be invited to compete in person at the National Cook-Off on May 2, 2009 in San Antonio, Texas for the grand prize of $50,000. A Judge’s Choice prize of $10,000 will also be awarded to one of the nine finalists.

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Posted in TidBites | Contests
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I smiled when I received the recent Starbucks mailing with samples of their three new, limited-edition estate coffees—Sumatra Lintong, Mexico el Retiro and Tanzania Estate. I smiled, as I had just returned from Tanzania, where oddly I had been served instant, not fresh brewed local coffee. So I especially looked forward to sampling the Tanzanian one — as well as the other two brews.

Unfortunately these limited reserves are only available ground. Unfortunately I say, as pre-ground coffee is never as fresh as fresh ground (obviously). And, sometimes it's just stale. My Sumatra Lintong — the extra bold variety — from Indonesia was just that. Luckily the opposite was true with the Tanzanian coffee with its intoxicating aroma indicating just that when I opened the bag.

If you're a coffee aficionado, do try one of these estate coffees as the fresh ones produced delicious brews. But if you end up with a stale bag — evident by a non-inviting aroma as you unseal it — do return it to the store. Maybe if enough people complain and return their stale pre-ground coffee, Starbucks will consider offering the next limited edition ones as whole bean coffees.

Each 10-ounce bag sells for $9.99

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Posted in TidBites | Product Recommendations
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I have recently returned from an 8-day vacation in Bulgaria (a present my girlfriend gave me for my 24th birthday). It was my fourth trip to her country and this time we traveled south, to the town of Sandanski, near the border of Macedonia & Greece.

From my understanding, most tourists know Bulgaria for the areas of “Sunny Beach” & Nesseber. These growing destinations on the coast of the Black Sea were also my only perceptions of this country that I first visited in 2004 with a fellow Hotelschool classmate, and resident, Ivan Kalinov.

In the past few years, with a combination of over-construction in building new hotel properties, the inflated prices from an influx of tourism and the joining of the European Union, this area has become an overrun “wasteland” compared to the serene sandy beaches it used to offer.

It was time to explore the country and bit more (I had wanted to go skiing but my girlfriend talked me into a “quiet” trip to the south). We packed into the car and headed in the direction of the capital Sofia, toward the town of Sandanski. While exploring the surrounding area, we stumbled over the town of Melnik.

Aside from the beautiful landscapes and the ever-present cultural differences, I love Bulgaria for its food & drink. As you might have read in my past writings, I am a gourmand of the simpler foods in life, and Melnik (the smallest “town” in Bulgaria) is on my top ten places in the world for its food and wine offerings.

Disregarding the fact that the village was one of the first in Bulgaria to produce wine (resulting in a variety of vineyards and some very good tasting cheap wine), it also offers a delicious array of food, also found throughout the country.

1. Shopska Salad (tomato, cucumber, green pepper & Sirene cheese)
2. Lutaneetsa (a smoked red pepper puree)
3. Banitza (a “bread” made with layered dough, Sirene cheese and milk)

…Enjoy Good Travel & Good Eats…

- posted by Eric

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Posted in TidBites | On the Road
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