Source: Spices Of Life
Description: Spices of Life , featuring Nina Simonds/Culinaria, Ltd and vlog pace-setter Steve Garfield, pairs innovative food/health/ lifestyle segments with video-blogs. The program host and producer Nina Simonds, brings a record of innovation to the project. Simonds is one of the country's foremost authorities on Asian cooking. Most recently, she has been a pioneer in combining delicious, easy food with well-being. "For me to be working in multiple electronic platforms is fun and exhilarating," says Simonds. "The opportunity to find like-minded people who love to be entertained and informed has never been more exciting." "It's exciting to work with Nina in this new environment where being unmanageable is an asset," said the Spices vlogger and new media guru, Steve Garfield. Garfield, a pioneer in the rapidly evolving vlog world, cites the expansion of vlogging as, "a chance for more and more people -- many for the first time -- to find a means of personal expression. It's powerful stuff."
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Discover FABULOUS Rosés (Pt.3)
What was Julia Child's favorite August sandwich? Sliced tomatoes on white bread with mayo and salt That combo screams out for a fresh rose. VIDEO video duration 3:25 MORE ROSE FOOD Prosciutto di parma and watermelon It tastes better than it sounds. Summer White Wine Suggestions Spanish Albarino Argentinean Torrontes, Portugese Vinho Verde, Austrian Gruner Veltliner. Summer Red Wine Suggestions Italian Barbera Dolcetto from Piedmont Grenaches from Spain, Australia, and the Rhone A nice juicy California red Zinfandel. So, enjoy our local seasonal bounty and try out some new fun wines Cheers, Howie Rubin
Video|Wed, 20 Aug 2008
|Nina Simonfound at0:12, 1:02
“…have never amounted OK OK maybe they're not sure. Hi this is Nina Simon and feeling lots better after -- second -- tasting. I'm very excited because when you open. Our favorite line from who's the …”
“…that. So going to start with Spanish rose from a really good winery -- woke us. And the once again we're talking about vibrant brilliant color. It's kind of jumps out of -- lasted -- …”
The Food Project
I'm a sucker for great looking vegetables and reasonable prices, so naturally I was drawn to the Food Project stand at my local farmer’s market. There, I talked with J. Harrison (Director of Agriculture, North Shore) and some of the kids working the stand, and they told me all about the Food Project: They sell their produce at stands in the Inner City and donate it to shelters, bringing good food to people who can't afford it. They had such passion in their voices, especially J, and if you go on their website, the www.thefoodproject.org you will see what a remarkable organization it is. The Food Project has become an inspiration for similar programs all over the U.S · Eat fresh, local food (organic if possible) · Support your local farmer’s markets Nina
Video|Tue, 12 Aug 2008
|Marblehead Massachusettsfound at0:11, 0:47
“…This is mean assignments for spices of life. And today. I have my shopping pact because its farmers market today. Here in Marblehead Massachusetts. . And I'm here surrounded by gorgeous. Vegetables we're gonna talk to people that the food project it's a great organization. And it's …”
“…am the director of agriculture for the for project north -- And north shore is the first replication. For projects model. With the projects. Started originally in 1991. The founder of the food project -- amend …”
Grammar Girl's BEST Grammar Tips
TBA
Video|Tue, 5 Aug 2008
|spicesfound at0:02, 0:54
“…Hi this is means sons and spices of life and today where costs and -- campaign. Three. Today -- my students can't hide can jury we'll try I can't hide can call applaud him -- I'm slow. And it's really important in your lives we have here -- O'Grady. It's on a book tour. Hanging …”
“…is them aspect starts with the name in print. Okay and eat snacks and you -- an article -- them -- and if you could put it mean. In front of -- and you know …”
Discover FABULOUS Rosés (Pt.2)
We are entering that wonderful part of summer in New England when farm stands, home gardens, and farmer's markets are overflowing with ripe vegetables and fruits! If I had to choose the ultimate wine to accompany all these great homegrown flavors, it would have to be a Rose. How about a salad of heirloom tomatoes, fresh basil, and buffalo mozzarella....Or some corn that was just picked the same day....Or summer squash and zucchini on the grill? And let's not forget the berry families and fuzzy peaches, possibly as a side dish to a Sunday brunch? Now rose wines are originating from every wine-growing region in the world, and they are being made with a wide variety of red grapes. A few years back you would have never encountered a Chilean Syrah Rose or a South African Cabernet Sauvignon Rose. So, celebrate the bounty of our local farmers along with a cheery selection of refreshing rose wines. Cheers, Howie Rubin, Bauer Wines, Boston, Mass
Video|Tue, 29 Jul 2008
|Cabernet sauvignonfound at1:58, 0:02
“…from so rob. Getting. A little -- amid a little -- eucalyptus but -- the -- this is we have a lot of -- into it sucks and this is something you do with a -- meat -- actually -- I personally like rose -- with thanksgiving -- This is the only thing that stands up to the demon cranberries so that I can say okay so let's balance the next -- keeping with the Southern Hemisphere. Team here. I brought in a molder blush. Cabernet sauvignon rose from South Africa. . Africa so here we have -- and so we don't. -- cabinet -- A little bit earlier knows that -- with me. …”
“…I'm getting. A little bit amid a little bit eucalyptus. . And that went in the wild places man eucalyptus. . Get a little little million evidence markings. Nobody can give -- …”
Made in China
I first discovered “Made in China, the stunning Chinese restaurant at the Grand Hyatt in Beijin,g when it first opened in 2004. It’s STILL one of the BEST restaurants in China.. It’s four open kitchen areas captivate diners!! You can watch your Peking Duck bake to a lustrous golden brown in a massive, brick wood-burning oven. At a neighboring station, foods are tossed in woks over roaring fires and nearby a group of white-jacketed chefs roll out paper-thin dumpling skins and cook freshly made noodles. Surrounding walls are lined top-to-bottom with shelves full of wooden moon cake molds, tea pots, woks, clay pots, and an eclectic assortment of kitchen objects all “made in China”, underlining the restaurant’s theme. It is one of the MOST STUNNING restaurants anywhere!! It’s also pretty neat in a country where customers are usually barred from seeing ANY Chinese restaurant kitchen. The ingenious décor is the creation of Super Potato, an innovative design firm that has established an international reputation. The menu stresses classic Chinese dishes with an emphasis on northern regional cooking. Peking Duck skin is memorably crisp; pot stickers have a dramatic crusty top hat; and dumplings are generously stuffed with beef and leeks. A “must have” dish is the “tonghao” vegetables (edible chrysanthemum greens) which are tossed with chopped garlic and clear rice vinegar. The details are: Beijing Grand Hyatt, 1 East Chang An Avenue, (86 10 8518 1234) Another Insider Beijing Dining Tip For carnivores, who long to nosh on mouth-watering kebabs of tender lamb and rustic breads, seek out the Xinjiang Provincial Restaurant located at Beijing’s Xinjiang Municipal offices. On your way out, you can pick up some of the famous Hami melons, grapes and other seasonal fruits at bargain prices. They are all flown in daily from Urumqi, Xinjiang’s capital city, along with sides of fresh lamb. Xinjiang Fanzhuang, #7 Sanlihe, Haidian district 86- 10 8836 5363, 6835 1820.
Video|Tue, 15 Jul 2008
|sprayfound at1:23, 2:43
“…groups -- one. Ultimately lay there. There is -- it's. -- Eight spray it does. -- I I would succeed him. It's to focus on locally greedy hands so they end on -- Take it …”
“…It's -- Friday fresh vegetables. . Very he very quickly and it's hot hot fire. Oh thank. …”
Discover FABULOUS Rosés
It was so much fun to taste great rosés wines and learn about them from Wine Authority Howie Rubin, of Bauer Wines. Howie is a familiar face and voice to Bostonians: He has been writing and lecturing about wine for years on WFNX, WBCN, local TV stations, as well as at clubs and gatherings. Howie will be dispensing wine information regularly on Spices of Life. We welcome your comments and questions!. Here’s Howie’s knowledgeable take on roses…. Enjoy! Nina Howie’s Rap on Rosés I'm not ashamed to admit that I've always enjoyed the subtle qualities of a good rosé wine, dating back to since the late 1970's, when we were pouring rosé by the glass at the London Wine Bar in San Francisco. It is with mixed feelings that I witness this prolific rise in rosé's popularity over the last five years. On one hand, I'm glad that there is now a new wave of rosé -wine lovers, but on the other hand, fashionable trends like this (goodbye Merlot, hello Pinot Noir) often leads to overproduction and the watering down of a particular style of wine. But in the meantime, let’s ride the rosé wave, as sales of the pink are up about 53% in the United States, and a statistic that I find mind-boggling though, is that rosé sales have surpassed white wine sales in France. That’s a statistic I find mind-boggling. Now, there's an awful lot of great white French wine to be had, so this means rosé must be here to stay. We are now seeing rosé's from every red-wine growing region in the world, ranging from South African Pinotage Rosé, to Spanish Garnacha Rosé, to Sardinian Cannanau Rosé, to Oregon Pinot Noir Rosé. The list is both endless and exciting at the same time, and now is the time of year to be enjoying a nice chilled glass of the pink stuff! Some people avoid rosé because they still associate it with the sticky sweet Mateus Rosé or the white zinfandels of the 80's. ….but that's as antiquated a notion as equating Chianti with a fizzy red wine in a wicker bottle. Rosé producers could do themselves a service by denoting the level of sweetness on either their front or back labels. The joy of a good rosé is its ability to go with everything on the table or go with nothing at all. There is no better aperitif than a nice chilled glass of rosé at the end of a hot summer day. Its refreshing qualities pair well with Summer salads, fresh fruit, or just about anything coming out of the ground during the summer. Don't even get me started on the rosé and heirloom tomato marriage! So, if you're heading to the beach or out on a picnic, be sure to pack something colorful and easy to drink: Rosé. Prices do vary depending on the region and producer, and if you fell like shelling out a few bucks on a stellar rosé, you will be greatly rewarded. Cheers, Howie Rubin, Bauer Wines
Video|Tue, 8 Jul 2008
|United Statesfound at0:54, 1:39
“…greatest categories of growth in the -- business right now. In the United States alone it's up 53% in the last year. …”
“…You're hooked me guys -- into bold. Like pulled ran and cabernet so being on manly men laying. …”
Suzhou Canal
TBA
Video|Tue, 24 Jun 2008
|spicesfound at0:37
“…Obama agency to China. It spices of life to its -- this time and that spying on and -- them. -- else and so. Just had finished its local specialities you know way and who really suits spices. . …”
Quick Bites: Sweet and Sour Pickle
When I went to Asia, my Cantonese chef/teachers introduced me to whole, new style of pickle-making and it’s so easy!! Any home cook can do it. As you can see from this Quick Bite, you simply mix equal parts vinegar and sugar with a little bit of smashed ginger. You add the vegetable(s) and let them marinate a few hours and you have a tasty, crisp pickle. I like to heat up the mixture to dissolve the sugar and speed up the process a little, but this step can be omitted. My Dad, who became an AVID cook a number of years ago, REALLY loves to make this pickle with cucumber slices. He makes it all the time. He’s 88 and is still cooking away so I tell people, if he can do it, anyone can!! Stay tuned for these upcoming videos: --My visit to Suzhou, the lovely city near Shanghai which is known as the Venice of China --My favorite restaurant in China and some of its specialties (Hint: It’s in Beijing!) --More Vegetable Quick Bites --A personal tour of my FAVORITE DIM SUM Restaurant in London Great Tips on BARGAIN Summer Wines with Howie Rubin, from Bauer Wines Nina
Video|Tue, 17 Jun 2008
|fresh gingerfound at0:56
“…make it quickly and texture which she just wanted to take some fresh ginger -- and if you don't know crashed into the just. Deleted you just smashed the question to you to bring out of flavor. And we're going to add that in answer to equal parts and sugar and rice vinegar amusing rice and her. If you don't know race for an anchor news cider vinegar and I would say you may be three parts cited an acre to one -- water and sizes and pretend to be relevant sour we're going to heat the sound sugar and vinegar in slots hands. And ending BS slash ginger and to stir until the sugar dissolves and then you're going to take you …”
Shanghai Golden Pancake
Visiting China is ALWAYS EXCITING to me BUT NEVER more than now –just before the Olympics (which has heightened the buzz). This trip, even after 37 years of travel and NUMEROUS visits, was AMAZING!! Here’s the first in a series of videos that I taped while in China. In Shanghai, we stayed at the brand new Hyatt on the Bund, a hotel that is located in the HEART of the ACTION shanghai.bund.hyatt.com. In the second floor Aroma restaurant, Mary Risley, owner of Tante Marie cooking school www.tantemarie.com , who is a dear friend and was with me on the trip, discovered a wonderful breakfast specialty that I had never tasted. It’s called a SHANGHAI GOLDEN PANCAKE and it’s so easy and delicious that I wanted to introduce people to it. Dieter Lengauer, the Executive chef, who you’ll meet in the video, had the clever idea to go out and explore some of the street foods of Shanghai so that they could create them back at the hotel. They saw these pancakes and hired one of the ladies (They call them “ai” in Chinese or Aunty.) Her name is Mary and she was lovely!! (Also a great cook!) Mary was also captivated by the dish and she made a special point of asking the chef (who shared her name) to teach her how to make it. Then, as soon as she got home, she tested the recipe, so thanks to Mary for her hard work. In the traditional dish, the Chinese use a fried cruller, but Mary tried substituting foccacia and really liked the result. Try it!! It’s REALLY GOOD!!! Enjoy!! Nina
Video|Tue, 3 Jun 2008
|delicious flavorfound at2:08, 1:57
“…voices R us and about eight teaspoons of high chili paste ginger shallots chili. -- tops yes -- months ago and now this is a deep right crawler that's known as ZUOT. . So she's now going to cut it didn't it. Pieces and it's just really needed continent because this. It has such as delicious flavor -- me London suburbs. So how is that the bed is hot and I'm note sure -- like yeah well that's great. …”
“…all received so that exceed the sauce and others to follow homemade cheese sauce. . …”
Quick Bites: Roasted Lemon Asparagus
TBD
Video|Thu, 29 May 2008
|asparagusfound at0:04, 1:03
“…I'm finishing -- spices are. And organic -- and women asparagus asparagus served really loudly right now so what you want to do is select. The firm's stock just snap from weirdness stock gets …”
“…Kenya. Too much just fifth take steps just rub it on the asparagus. . And as they lay on the -- This is then going into four and seven two green pre heated if they are going -- list. -- and 212 minutes and that say that there are delicious water COLT. Go to the recipe section for the full recipe it's sciences supplies. And there you have it rose to plan and fairness for spices of life. …”
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