![\"Oyster](\"http:\/\/cajunchefryan.rymocs.com\/images\/OysterCream_Soup.gif\" "\\"Oyster")
<\/p>\nOne of the things enjoyed most about the Internet is the social book marking sites and the wide variety of links to great information that would otherwise not get to see. Here are some highlighted shares from associates, friends, foodie’s, and fellow Stumble Upon, Twitter, Food Buzz, and Delicious members over the past few weeks, and keeping them related to cooking, food, kitchens, and all things culinary. The links below are for some news, some recipes, some future concept kitchen and cooking ideas (Hello Jetson’s), a food museum, and a quirky piece on cheese.<\/p>\n
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Four Oyster Stew recipes from around the globe\u2026<\/strong> Ever make your own red wine vinegar\u2026<\/strong> Sterilize your own water with this future concept\u2026<\/strong><\/strong> A museum for food and wine\u2026<\/strong> Diagnose your own nutrient requirements with this future concept\u2026<\/strong> Heart is where the home is in this new tool\u2026<\/strong> How does your county and state fit in with eating habits\u2026<\/strong> For a great laugh, Wendy McClure has some great quotes\u2026<\/strong> Mother\u2019s Breast-Milk Cheese\u2026oh my\u2026.<\/strong> Butchers, the new culinary rock star\u2026<\/strong> One of the things enjoyed most about the Internet is the social book marking sites and the wide variety of links to great information that would otherwise not get to see or find on your own.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[55],"tags":[873,1093,1090,1089,1091,100,101,1094,1092,788,912],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1494"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=1494"}],"version-history":[{"count":3,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1494\/revisions"}],"predecessor-version":[{"id":1497,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1494\/revisions\/1497"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=1494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=1494"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=1494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFrom NPR Kitchen Window, an article by Laura McCandlish on oyster stews from around the world: Oyster Stew: Four Ways To Warm Up Cool Nights<\/a><\/p>\n
\nHealthy Chef Dude shows you how and why you should be making your own vinegar in this video from his restaurant kitchen: How to Make Red Wine Vinegar<\/a><\/p>\n
\nAnother Green Technology item listed on the Concept future technologies site has an article about a new UV water sterilization concept: The innovative STER UV water sterilization, concept<\/a><\/p>\n
\nDid you know that there is a museum dedicated to just food and beverages? Yes, the Southern Food and Beverage Museum located in the Riverwalk in New Orleans, LA is devoted to preserving the history and heritage of the delicious and distinctive culinaria of the South, another great reason to visit the Crescent City: Southern FOOD & Beverage Museum<\/a><\/p>\n![\"Nutrition](\"http:\/\/cajunchefryan.rymocs.com\/images\/icons\/180x180\/nutritionicon.jpg\" "\\"Nutrition")
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\nFrom a Stumble Upon share, an article on a new idea for a kitchen tool that can tell you what nutrients your body needs and what is contained in a specific scanned ingredient, such as a whole fish: Diagnostic kitchen of the future<\/a><\/p>\n
\nYou have probably seen the Kelly Ripa cake-baking contest with the Electrolux range giveaway and some fellow food blogger’s who participated in the contest! Nevertheless, did you know that Electrolux has under development a new kitchen \u201cHeart of the Home\u201d that will change the way we experience our kitchens \u2013 for good<\/em>? Featured in this piece from the NY Daily News is an article by Catey Hill, with a video from Electrolux: VIDEO: Revolutionary new Electrolux ‘Heart of the Home’ kitchen does away with pots and pans<\/a><\/p>\n
\nFrom Good.is\/Good Blog is a map of America\u2019s eating habits, including state-by-state comparisons of per capita spending on fast-food per person, gallons of soft drink per person, pounds of meat and poultry eaten per person, pounds of fruits and vegetables eaten per person, in this article by Andrew Price: Mapping America’s Eating Habits<\/a>. Also, Daily Yonder, Keep It Rural, has a list of the fast food and other facts listed by each county in America, in this article: Most Fast Food Per Person and Other Food Facts<\/a><\/p>\n![\"Melon](\"http:\/\/cajunchefryan.rymocs.com\/images\/melonmousse2.jpg\" "\\"Melon")
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\nIf you want to laugh your socks off, this site has some of the funniest quotes at the expense of some 1970\u2019s circa Weight Watchers recipe cards, all put together by Wendy McClure: Weight Watchers recipe cards from 1974<\/a><\/p>\n
\nA Twitter and Facebook post by Foodservice.com, one chef is experimenting with his wife\u2019s breast milk for making cheese in this article from Grub Street New York, daily food news from nymag.com: Klee\u2019s Daniel Angerer Invites You to Taste His Wife\u2019s Breast-Milk Cheese<\/a><\/p>\n
\nIn addition, one last interesting item found in this article about butchers being the next rock stars of the culinary world. Indeed, as more people are getting back to the roots of food, cuisine, and learning the finer arts this is not a surprise, butchering class was one of the most fun for culinary students. Watching a whole side of beef being broken down in the individual cuts is quite a show. During the culinary apprenticeship, I watched as the Hyatt Regency Hotel New Orleans butcher broke down a side of beef in about an hour or less. Amazing skill and expertise to make all the cuts in record time, and in this article Jackie Burrell of the Contra Cost Times has this article in the San Jose Mercury News: Butchers are suddenly the rock stars of the culinary world<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"