ARCHIVE RANDOM RSS Home About Manifesto Foods Contact Us A Pleasure and a Pain It’s never simple, is it? Too much Thanksgiving turkey and you’re knocked out for the night. Too much MSG and you wonder if you have a headache. Too much pie and too much, well, guilt. With good food, there’s pleasure and there’s pain. But sometimes, we mean literally pain. Continue reading ] Share R LUXE The Luxe Series: Caviar Today, we are launching the first of a series on luxe foods - oysters, champagne, caviar, etc. These periodic posts will showcase a different luxe food item or topic. Why? Well, because love ‘em or hate ‘em, luxe foods are fascinating because they’re just so luxe. Why do they cost so much? Do they live up to the hype? What even is it? Is there a dupe? In this series, we’ll be answering questions like these and giving a primer on the decadent and delectable. First up - caviar. The name itself is intractably associated with with all things luxe, simply because there’s no such thing as authentic, cheap caviar. Today, we’ll be giving a brief background on what it is, how to distinguish good caviar from even better caviar, and the proper way to eat it. Newbies welcome! Continue reading ] Share R Stars and Beards and Lists Hurrah! Recognition in the Restaurant World Let’s just say it - the F word. Here at Manifesto Foods, we are proud and ashamed to admit that we belong to the passionate and obnoxious class of people who call themselves foodies. Ugh, we know. But we try to keep the Warby Parker glasses and reinforced-elbow tweed jackets to a minimum, and instead focus on the food part of being a foodie. And like a good foodie, we get excited when food awards come out. The James Beard 2016 winners came out this week, and as we pored over that list with curiosity and care, we thought it might be a good idea to put up a guide not just on the James Beard awards, but on the other big restaurant awards too. You might have heard their names before, whispered with reverence (and maybe some mocking). Michelin, World’s Best, Iron Chef. Just kidding on the last one. But in all seriousness, we’ve put together a short guide to the three main accolades a restaurant/chef can earn - The James Beard Foundation winners, the Michelin Red Guide star recipients, and the one hundred restaurants that make it onto the World’s Best Restaurants List. Continue reading ] k3 notes Share R COOKINGRECIPES Cajun Cooking and the Holy Trinity Many of the world’s cuisines start with a simple vegetable base. From the aromatic French mirepoix to the leek-based German suppengrun, the foundations of great sauces and dishes usually all start from affordable, simple vegetables that have been cooked down to a monochromatic mush, releasing in flavor the life and vividness that has been visually seeped out of them. The American equivalent is The Holy Trinity, a combination of three vegetables that form the foundation for Cajun cooking - onions, celery, and bell pepper. Continue reading ] k5 notes Share R Ripening an Avocado Perfectly ripened avocados are slightly tender to the touch and have creamy sweet flesh that easily separates from the pit. (This site says the texture should be consistent with the tip of your nose.) Unfortunately, very rarely can you buy avocados that are at this precise stage (nor do you always want to, say, if you’re buying them to prepare at a later date). More often, avocados are still hard when you get them off the shelf. So, what to do if you bought the ‘cados and need them to ripen right away? Continue reading ] Share R COOKING The Best Way to Crack an Egg One of the best things about cooking with eggs is how easy and versatile it is. You can boil them, fry them, or bake them. Sunny-side up, over easy, or scrambled, it’s very hard to go wrong with eggs…once they’re out of the shell, that is. Whatever you’re looking to eventually do to your egg, the trickiest part is often cracking it correctly. You want to avoid a mess in your hands, make sure there’s no shell in the mixture, and get the job done with one good crack. So what’s the trick to doing it right? Turns out there a couple pointers you should follow: Continue reading ] Share R GUIDES Quick and Dirty: What is Gluten? It’s been a while since gluten-free became a thing, but it still feels like most people don’t know what gluten is, where it’s found, or if it’s even bad for them. So, to clarify the issue once and for all, we’re doing quick and dirty answers to what it is, where it can (and can’t) be found, and if you should eat it. Continue reading ] Share R The Unofficial Dictionary for Sandwich (and a Hot Dog) Shops You may think you know what words like spa and papaya mean, but if you’re a true foodie, you know that they don’t refer to 1. a place you go to relax until you see the bill and 2. a fruit you better eat when it’s ripe or else it tastes like rubber, respectively. No, you’re aware that these terms are actually places for you to get food! But it’s confusing nonetheless. Come to think of it, there are a handful of different terms used to describe places that serve you a quick snack that are either used interchangeably, or in the case of our examples above, have totally different alternate meanings in the English language! As a remedy for that and to ensure you never have to step into a beauty spa when you just want a sandwich, or frequent a North American deli when you’re just looking for a luxe cut of prosciutto (you snob you!), we’ve assembled this unofficial dictionary to some common words used to refer to a sandwich (and a hot dog) place, and how to tell the difference. Continue reading ] Share R GUIDES Seasonal Produce for Spring A few weeks ago, we talked about getting seasonal produce during winter. The advantages of buying seasonal is that the produce will often be cheaper, taste better, and be more likely to have been grown locally. With warmer weather on the way, we decided to do another guide for spring. Over the next few months, make a beeline for these items in order to buy fresh and save some dough. Continue reading ] k1 notes Share R COOKINGHEALTHY How to Pick the Right Cooking Oil In the old days, it seemed like the grocery store only had two choices for cooking oil - canola or vegetable. Even PAM was considered revolutionary when it debuted. Today, it takes so much more to impress. With the litany of different cooking oils available on the market today, it can be hard to figure out what works for all-purpose cooking, what’s worth the price, what has the best health benefits, etc. To help navigate through the diversity on the shelves, we’ve assembled a quick summary to the most commonly found types of cooking oils, detailing their uses and health benefits, in order to help you make a better decision. Continue reading ] Share R Page 1 of 3 Next Page ] Pages Home About Manifesto Foods Contact Us Posts We Like Dark Roast Espresso + Magnum Bars Photo via yummyinmytumbly RASPBERRIES N’ CREME BISCOFF CREPES Photo via kawaii-food-is-kawaii See more ] © 2015–2021 Manifesto Foods