Food Gal

Spotlight on Scallops

foodgal — Tue, 16 Mar 2010 13:24:47 +0000

Did you know that a scallop is the only bivalve that swims? Indeed, its flesh is almost entirely one tender muscle, which is why it’s such a favorite to eat. To find out more interesting info on scallops, including how to choose the best ones, pick up a copy of the March issue of Coastal Living magazine [...]

One Thick, Rich Chocolate Drink and Winners of the Veggie Seeds Give-Away

foodgal — Mon, 15 Mar 2010 13:25:15 +0000

Just how thick is Taza to Go, a new chocolate beverage drink? Put it this way: To call it hot chocolate or hot cocoa would be an injustice. Take a sip and it’s almost like pudding in your mouth. Just look at the thick streaks it leaves on the rim of the mug above. Super gooey, incredibly rich and [...]

Pie for Pi Day

foodgal — Sat, 13 Mar 2010 13:30:31 +0000

Don’t forget to reset your clocks tomorrow for springing ahead with Daylight Saving Time. And absolutely, positively, do not forget your pie, either. That’s because Sunday is also National Pi Day. Yes, a day to celebrate the number which is “a mathematical constant whose value is the ratio of any circle’s circumference to its diameter in [...]

Meet the Food Gal at “Silicon Valley Reads”

foodgal — Fri, 12 Mar 2010 13:20:28 +0000

For the past two months, a flurry of activities have been held throughout Silicon Valley, all surrounding that most illuminating, must-read book, “In Defense of Food” by Michael Pollan. March 19, noon to 1:30 p.m., you’re invited to sit in on a free panel discussion about this eye-opening book that outlines just how detrimental our industrialized [...]

Betelnut — An Oldie But Goodie That Tantalizes and Surprises

foodgal — Thu, 11 Mar 2010 13:25:37 +0000

Chef Alex Ong tells an amusing story about just how much he missed Chinese food when he was living in Florida, working for the Ritz-Carlton, way back when. On his rare days off then, he and his wife would hop into the car to drive to the only Chinese restaurant in sight — Panda Express. “There was [...]