CulinaryDelights' Weblog

A Blog Devoted to All Things Culinary

Food-related Business Ideas

Posted by culinarydelightsgb on August 19, 2008

I have a bit of a dilema, and I could use some help.
I love food  Grin  I’ve gone to school for the Culinary Arts and have worked in the field for a few years. I currently own a gourmet gift business. I love my business, however, recently I’ve been feeling a bit unfulfilled.
I Love Baking! I Love Cooking! I love seeing the joy and satisfaction on people’s faces as they enjoy what I’ve created. That’s when I feel fully expressed and self-actualized. Unfortunately it’s hard to establish a food-related business in the State of Florida (lots of hoops and red tape and money 😦 ).
Does anyone have any ideas regarding food businesses I could look into? I don’t have a lot of resources to invest in starting something big like a restaurant, but, I welcome all suggestions.

Thanks so much. Look forward to hearing from you.


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Great new video I found on The Coffee Industry

Posted by culinarydelightsgb on August 8, 2008

The video is entitled “Just Coffee” and it give a great overview of the coffee industry in various markets throughout the world, as well as the different kinds of certifications for coffee. It wraps up by explaining the benefits of those certifications for both the producers and consumers.

Very interesting find and I hope it sheds some light on what goes into producing your morning cup o’ joe.

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Cruising Around the Foodosphere

Posted by culinarydelightsgb on July 22, 2008

Recently I’ve had more time to check out what’s going on in the world of online food websites, and I have found some very interesting ones. Here they are:

Devour TV – Food with Bite

About: “ broadcasts multi-episode produced content with an editorial skewed towards useful infotainment, original content and edgy views. Launched in beta in early 2007, already as nearly 75 shows and approaching 200 episodes (all produced by our own staff of film-makers). Shows include Cooking 1,2,3; Devour This; Spin The Bottle; and Bickering Foodies.”  A really cool site to learn through viewing.

CurdNerds – The Cheese Blog

About: “This page was created by Jamie Forrest (, who realized that A) there are no other sites like it, and B) that he really, really, REALLY likes cheese.” Probably has all the information you’d ever need to know about cheese.

Wine and Food Tube

About: “Wine and Food Tube collects and presents the best of international food and wine content from around the world. Foodies ravenous for information and entertainment on their special interest are using the site to collate and promote their own videos of top chefs, restaurants, markets and food and wine destinations. (Australian Associated Press)” I’ve just discovered this site so I haven’t had time to fully explore all it has to offer. From what I’ve seen so far, it looks very interesting and full of information.

I will continue to update this list as I find more exciting sites devoted to the Culinary Arts. Can’t wait to see what I find. By the way, if you have some favorite food websites, please share. Love to learn what’s going on out there  🙂

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The Foodie Blogroll – A Great Find

Posted by culinarydelightsgb on July 8, 2008

I came across a link to this blogroll on another food fan’s site. As described on the website, “The Foodie Blogroll is the first of its kind and is one of the fastest growing online communities for foodbloggers. With over 1500 members spanning the globe in less than a year, there is a reason for its popularity. It is the first blogroll created just for foodies like you by a foodie like you. When I started my food blog, I went looking for a blogroll for food and cooking related websites and there were none to be found. So I decided to create my own! This is all about building the best community online for foodbloggers! Imagine what being exposed on over 1500 blogs about food would do for your traffic.”

I was thoroughly impressed with the number and quality of blogs listed and decided to join.

The address for the blogroll is If you’ve been in the food industry for years, or you just love learning about food, check it out. Let me know what you think!  🙂

Posted in Blogroll, cooking, foodie, recipes | Tagged: , , , , , | 2 Comments »

The History of Butter

Posted by culinarydelightsgb on April 23, 2008

The word butter comes from the Greek word “bou-tyron”, which seems to mean “cowcheese.” It is also thought to be borrowed from the language of the Scythians, a northern tribe of horsemen. According to ancient histories, the Scythians considered butter so important that they employed blind slaves to produce it because they wouldn’t be distracted while churning the cream needed to make it.

Some historians believe that by the time the Scythians were traveling across the plains of Central Asia hundreds of years before Christ, butter had already been in existence for millennia. Abraham, went visited by the three angels and told he would have a son named Isaac, served them butter and cakes and meat [Genesis 18 v 1-8]. It was used to flavor the breads of the Pharaohs in Ancient Egypt. It was also used to treat wounds and burns by the Romans. The first documented mention of butter making occurred around 1,500 – 2,000 BC in the sacred writings of Asiatic India dwellers. Back then, butter was not only used as food, but also as an illumination oil, for medicinal purposes, and as a coating for the skin to protect tribe members from the bitter winter cold.

In India, clarified butter is called ghee. According to Hindu mythology, and mythologies the world over, butter symbolizes semen; and churning represents both the sexual act and the formation of a child in the womb. To make ghee, butter is melted and simmered long enough to extract all the water, leaving the anhydrous butter fat. During the process, it takes on a buttery taste. By removing the albuminous (simple heat-coagulable water-soluble proteins which occur in milk and other animal substances) curd and water that favor the growth of organisms that promote spoilage, ghee does not become rancid as easily or readily as butter. It can also be stored unrefrigerated for several months.

Butter is made by churning cream until it reaches a semi-solid state. By U.S. law, butter must be at least 80 percent milk fat. It may be artificially colored with annato and carotene; it may also be salted. Unsalted butter contains absolutely no salt. Salt acts as a preservative and, because unsalted butter contains none, it is more perishable than salted butter and should be stored in the freezer section. To store butter, wrap airtight and refrigerate for up to 1 month (regular butter) or up to 2 weeks (unsalted). It can also be frozen for up to 6 months.

I am currently searching for relevant pictures to include with this post. Please bear with me.


The Butter Board –

Food For Life Global – –

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Chocolate Bread – I’ve got to try this!

Posted by culinarydelightsgb on January 24, 2008

I came across this article today and I got so excited! I mean it’s about chocolate and bread, two of my favorite things! 🙂

Check out the recipe

I don’t think I’m the only person who feels that bread is more than just food, it’s almost a metaphor for life. Whenever I make a loaf, I wonder if this is how God feels while creating us. It requires such love, care, patience and just the right mix of “ingredients.” As Emeril would say, it’s truly a “food of love” thing.

Let me know what you think of the article and the recipe. I definitely will be trying it as soon as I can.

Posted in baking, cooking, entertaining, food, foodie, recipes | Tagged: , , , , , , , , , | 1 Comment »

Interesting website and blog

Posted by culinarydelightsgb on January 9, 2008

I came across the website for the International Association of Culinary Professionals while searching for culinary organizations. I was pleasantly surprized to find that this organization also has a blog.

Here is the link: 

The blog is titled Global News Blog. I haven’t had the time to explore all it has to offer but I’ve already found some very good information. It is great to see a blog written from the point of view of a professional culinarian.

Hope you learn something cool  🙂

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Temptation – Evil!

Posted by culinarydelightsgb on October 24, 2007

Temptation comes in the sweetest disguises with the sweetest of intentions, doesn’t it. For example, someone I work with just brought back some leftover baked goods from a meeting she just attended. I am currently on Weight Watchers and I know that I shouldn’t indulge in this kind of food. Then again, WW does allow us the 35 extra points if such a situation like this occurs. Hhmmmmm what do you think? Should I succomb, just a little bit? They look so good, too! Mmmmmm. Help!

Posted in diet, food, foodie, Uncategorized, weight watchers | 1 Comment »

A Pleasant Surprise – Gourmet Pepper Jelly

Posted by culinarydelightsgb on October 11, 2007

I came across a Caribbean-inspired gourmet pepper jelly a few months ago and have been looking for an excuse to open a jar.

It’s made by blending Jamaican scotch bonnet peppers, red and green bell peppers, along with sugar and spices. This creates a sweet and tangy jelly that can be used in a number of ways.

For appetizers, pepper jelly is great with cream cheese on crackers. For a fancier affair, like a dinner party, glaze mini cheesecakes with the jelly, much as you’d do with an apricot glaze.

For the entree, pepper jelly is great paired alongside meats. For example, grill cubed chicken breast, bell peppers and pineapples on skewers, basting continually with the pepper jelly. Another great recipe involves simmering chicken breast seasoned with salt, black pepper and garlic powder in melted butter in a frying pan until meat is no longer pink. Stir in the jelly and simmer for 30 minutes. Serve over steaming hot rice.

The most intriguing idea I came across for using pepper jelly was in the dessert/snack category. Make a batch of your favourite shortbread cookie recipe. Turn out onto a floured surface and roll into a rectangle about 3/8ths of an inch thick. Cut into bars and place on lined baking sheet. Refrigerate for 15-30 minutes. Bake in 375-degree oven for 10-12 minutes or until just turning color. Remove from oven and while still warm, spoon the jelly evenly over the center of the bars. Adjust the heat to your liking by adding as little or as much of the jelly as you wish. Slice each log into individual cookies. Drizzle with powdered sugar icing for an extra sweet touch. The crisp heat of the pepper jelly marries very well with the buttery richness of the shortbread cookies.

I hope these ideas have inspired you to try something new and exciting using gourmet pepper jellies. I know I will.

Posted in baking, caribbean, cooking, food, foodie, jamaica, recipes | 2 Comments »

6th Annual Jamaican Jerk Festival

Posted by culinarydelightsgb on September 27, 2007

This year’s Jamaican Jerk Festival was held on Sunday, Sept. 23rd at Markham Park in Sunrise, FL. It featured activities and attractions for the entire family.

The main attraction was the Food Court, which featured a wonderful variety of jerk foods from an array of vendors. Options included jerk chicken, pork, lobster, fried fish, even jerk ice cream! The versatility of this wonderful seasoning is endless.

       Boston Jerk       Jerk Shack      New Flavor

One of the Caribbean’s favorite pastimes, cricket, was also on display. Jamaica vs. Barbados 20/20 teams, lead by former West Indian cricket stars, engaged in competition organized by the South Florida Cricket Alliance.

Cricket match          More cricket

Air Jamaica, one of the event’s sponsors, brought its champion netball team to compete against the all-star Florida team. Unfortunately, I wasn’t able to stay long enough to hear the results.

The Jerk Cook-off was also very popular. It featured top chefs creating innovatve jerk recipes; competing for cash and bragging rights, not to mention a chance to win the coveted Gold Dutch Pot trophy.

Cook-off awards

Celebrity judges included local television anchor Dwight Lauderdale, Food Network’s Throw Down winner Nigel Spence, and the Gleanor’s Barbara Ellington.

Jamaicans are not only talented at preparing wonderful food, they’re also very talented at presenting folk and oral performances. There was poetry presentations, familiar folk songs, book readings, and live music. The most impressive performance for me was that of Ms. Nadje Leslie, a world champion violinist. She performed classic Jamaican tunes with a great new twist.

           Nadje Leslie         Nadje Leslie2

The Main Stage featured the red hot sounds of Byron Lee and the Dragonaires, an absolute legend and ambassodor of Jamaican for over 40 years. Other performers included soca singer Allison Hinds, Jazz & Reggae guitarist Eugene Grey, up and coming artistes and more.

There were rides and games for the kids, local radio stations providing the latest dance music as well as classic hits, and I certainly can’t forget about the Domino competition in the Island Bar. And when it comes to Jamaicans, dominoes is always hot!

Jerk Bar      Domino Competition        Domino 2

Looking forward to next year’s Festival. Until then, here are some more pictures from the event.

Crowds at the Fest      More crowds     Folk Revue  

Khrisan Grant - Little Miss Jamaica Florida 2007



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