http://www.foodherald.com/ This is a blog dedicated to all things food related. I am a self confessed foodie and believe that we should all celebrate and indulge in the act of eating, since it is such a simple every day pleasure. en Thu, 21 May 2009 16:05:00 GMT Thu, 21 May 2009 16:05:00 GMT info@foodherald.com info@foodherald.com http://www.foodherald.com/images/food21.gif http://www.foodherald.com/ http://www.foodherald.com/to-bee-or-not-to-bee/ I'm big on honey at the moment. Active Manuka honey from New Zealand is incredibly high in anti-bacterial and anti-microbial properties and is a wonderful treatment for internal and external... http://www.foodherald.com/to-bee-or-not-to-bee/#comments http://www.foodherald.com/to-bee-or-not-to-bee/ Thu, 21 May 2009 16:05:00 GMT http://www.foodherald.com/the-king-of-breakfasts/ We were talking about breakfasts at work today: who eats breakfast, who doesn't and why not, what do people eat and when. Most people eat a decent breakfast, something we... http://www.foodherald.com/the-king-of-breakfasts/#comments http://www.foodherald.com/the-king-of-breakfasts/ Wed, 20 May 2009 19:57:00 GMT http://www.foodherald.com/national-try-a-new-nonmeat-dish-this-week-week/ Ok, so it's not actually National "Try a New Non-Meat Dish This Week" Week. It's National Vegetarian Week but the word vegetarian is sure to make any confirmed meat eater... http://www.foodherald.com/national-try-a-new-nonmeat-dish-this-week-week/#comments http://www.foodherald.com/national-try-a-new-nonmeat-dish-this-week-week/ Tue, 19 May 2009 17:45:00 GMT http://www.foodherald.com/quirky-quinoa/ Few people know how to say it, let alone what it is or how to cook it. Pronounced 'keen-wah', this extremely versatile grain (or more correctly, a seed) is not... http://www.foodherald.com/quirky-quinoa/#comments http://www.foodherald.com/quirky-quinoa/ Mon, 18 May 2009 20:25:00 GMT http://www.foodherald.com/about-rice-paper-summer-rolls/ About... Rice Paper You can now follow Lara at... Food Slate for recipe ideas, and food related information and discussions, and FoodTrails for food travel reviews and information. ~~~ Rice... http://www.foodherald.com/about-rice-paper-summer-rolls/#comments http://www.foodherald.com/about-rice-paper-summer-rolls/ Tue, 20 Jan 2009 07:21:00 GMT http://www.foodherald.com/italian-cheese/ Italian cheeses are some of the most luxurious and decadent cheeses in the world. Italian cooking has relied heavily on their artisan cheeses for centuries and while there are plenty... http://www.foodherald.com/italian-cheese/#comments http://www.foodherald.com/italian-cheese/ Tue, 14 Oct 2008 04:45:00 GMT http://www.foodherald.com/water-chestnut/ The Chinese water chestnut, most commonly known as just water chestnut is a popular Asian cooking ingredient cultivated in wet paddy fields in China. These nutritious underground corms reaching up... http://www.foodherald.com/water-chestnut/#comments http://www.foodherald.com/water-chestnut/ Tue, 07 Oct 2008 03:15:00 GMT http://www.foodherald.com/chinese-soy-sauce/ Soy sauce is arguably the most important ingredient in Chinese cooking and has been used as a condiment and in cooking for over 2,500 years (originating from the Zhou dynasty... http://www.foodherald.com/chinese-soy-sauce/#comments http://www.foodherald.com/chinese-soy-sauce/ Tue, 30 Sep 2008 01:45:00 GMT http://www.foodherald.com/gordon-ramsay-sea-bass-recipe/ The sea bass is one of the most popular fish in the UK and is renowned for a delightful taste that stands on its own whether it be against a... http://www.foodherald.com/gordon-ramsay-sea-bass-recipe/#comments http://www.foodherald.com/gordon-ramsay-sea-bass-recipe/ Mon, 22 Sep 2008 23:59:00 GMT http://www.foodherald.com/how-to-cook-poached-eggs/ Poaching an egg might sound simple. All it takes is cracking a fresh egg into a pan of simmering water and letting it cook until the egg white has mostly... http://www.foodherald.com/how-to-cook-poached-eggs/#comments http://www.foodherald.com/how-to-cook-poached-eggs/ Thu, 18 Sep 2008 01:05:00 GMT http://www.foodherald.com/gordon-ramsay-beef-wellington-video/ Beef Wellington, named after the 1st Duke of Wellington, Arthur Wellesley, is a dish of beef fillet coated with a puree/pate which is then wrapped in puff pastry and baked... http://www.foodherald.com/gordon-ramsay-beef-wellington-video/#comments http://www.foodherald.com/gordon-ramsay-beef-wellington-video/ Mon, 15 Sep 2008 07:45:00 GMT http://www.foodherald.com/meat-floss/ Meat Floss aka pork/fish floss or rousong/yuksong literally meaning 'loose meat' is a type of Chinese food made from stewing pork or fish in a mixture of soy sauce, sugar... http://www.foodherald.com/meat-floss/#comments http://www.foodherald.com/meat-floss/ Fri, 12 Sep 2008 00:30:00 GMT http://www.foodherald.com/hoisin-sauce/ Hi...this post is now at Food Slate - for recipe ideas, and food related information and discussions. Hoisin Sauce is a fragrant, salty, sweetish dipping sauce. Read more here... Recipe... http://www.foodherald.com/hoisin-sauce/#comments http://www.foodherald.com/hoisin-sauce/ Thu, 11 Sep 2008 05:56:00 GMT http://www.foodherald.com/tang-yuan/ Tang Yuan aka Tong Yuen literally means 'round dumplings in soup' and is a popular Chinese dessert made from glutinous rice and water to form round dumplings / balls (usually... http://www.foodherald.com/tang-yuan/#comments http://www.foodherald.com/tang-yuan/ Tue, 09 Sep 2008 01:30:00 GMT http://www.foodherald.com/shaoxing-chinese-cooking-wine/ Chinese cooking has involved the use of wines for many centuries. The most commonly used type of chinese cooking wine is called Shaoxing (also Shao Hsing), a grade of yellow... http://www.foodherald.com/shaoxing-chinese-cooking-wine/#comments http://www.foodherald.com/shaoxing-chinese-cooking-wine/ Fri, 05 Sep 2008 01:30:00 GMT