Foodie blogger news: Sardines, hangover cures and wine battles

12/18/2012 09:28:00 AM
Tom Karst

Source: Grace Ouano/Scout PR

4. How about a post on adding some old-world class to your holiday party fare?

Gist: "No longer just the fish of your grandparents’ generation, sardines make for great entertaining inspiration. Top a cracker with sardine, avocado and a splash of lemon, work up a piquillo pepper and sardine tartine or cook up sardine deviled eggs or beer battered sardines with wasabi mayo!"

Best Line: "Caught along the central California coastline from the same fishery which made Monterey’s Cannery Row famous, each tasty, nutritional powerhouse is free of artificial ingredients or fillers."

Source: Wild Planet Sardines/Crier Communications

5. Three easy breakfasts to tame your New Year's Eve hangover

Gist: "How do you soothe a New Year's Eve hangover? Breakfast food that offers comfort without effort. To that end, Chef Nisa Burns shares three easy hangover-helpers from her book Kitchenability 101 below."

Best line: "After a night of NYE partying, potassium-rich bananas are your friend and can help take the edge off the headache and nausea."

Source: Nisa Burns/PRbythebook

Rats! There are still 72 or so foodie emails left to sort through and that won't get done today.

For those dogged publicists who keep sending releases to my inbox, keep it up if you must.  One pointer: send a link to the news release online. That could improve your coverage here at Fresh Talk. With any luck, I may eventually work my way down the foodie blogger list to "a checklist of pantry must haves," "sweets by mail," "eight gifts to build confidence in new cooks," "mouthwatering vegetarian recipes" and so on.


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Jay Martini    
Chicago  |  December, 22, 2012 at 06:55 AM

Merry Xmas, TK! You know, sardines get a bad rap but presented simply & correctly are almost impossible to resist. I serve them on a toasted baguette slice, laying on a bed of butter lettuce, topped with minced onion (any variety) and a squeeze of lemon. Killer stuff. I use the high-quality canned packed in olive oil or fresh if I can find them, which is a little tough in the US but fresh sardines are a staple of the countries around the Mediterranean Sea in Europe. And the Omega-3's are better for you than popping a fish oil capsule every day.

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