Food U star instructor Curtis Aikens shares a dream moment when food changed his life.  It came during a long-ago interview with the legendary Julia Child, who gave Curtis some simple yet vital advice. “With your passion, just cook!” she told him in that memorable voice of hers. Curtis says it’s the same advice he now shares with Food University fans and everyone who enjoys the kitchen.  Watch Curtis share his Food U Food Thoughts:

A few other Food Thoughts worth sharing:

1) Food University teams with IKEA and Family Circle magazine for a live event October 9th at the IKEA in Portland, OR. Join star instructors Caprial and John Pence as they share great tips and fantastic recipes. 2-4pm PT.

2) Looking to enjoy a Food University event, but can’t attend in person? Join us live October 10th right here at www.myfoodu.com for a webcast from IKEA in Seattle–presented by Family Circle. Marc Silverstein hosts as Caprial and John Pence share easy but fantastic recipes and cooking tips starting at 2pm PT, 5pm PT.

Just in time for the weekend, it’s pop quiz time here at Food U.

Recently on Facebook, we stumped our followers with an image we posted of a mystery plant. It wasn’t for lack of trying, because we heard from a lot of people! Most thought the herb was mint. Others suggested everything from catnip to shiso (a Japanese mint), all of which have similar looking leaves. However the answer was broadleaf thyme, a fragrant low growing herb with broad leaves and a soft, velvety texture. It’s also called Cuban oregano, Spanish oregano and Indian borage. Use it with black beans or curries or serve it with fish.

A little extra credit: the plant is a tropical perennial and loves sunlight! If you’re thinking of adding it to your garden, make sure it has sun and make sure you only water after the soil is dry.

So no “winner” last time, so test out your Food U IQ again. Make sure you do your research and then post your answers at our Facebook page, www.facebook.com/fooduniversity or below in the comments. Ready? Here we go: what’s the herb below?

Food University is spending quality time in the Pacific Northwest. Just back from Seattle, Food University Executive Producer Rich Gore shares the secrets of Food U’s appearance at the just wrapped Italian Festival–featuring celebrity chefs John and Caprial Pence. Next up: stops in Portland (October 9th) and again in Seattle (October 10) as Food U teams with IKEA and Family Circle to bring home the flavor. (And don’t miss the details of the October 10th webcast from Seattle. You’ll be able to watch it right here at www.myfoodu.com.)

If you think cotton candy and corn dogs are health hazards, you haven’t seen the latest state fair fare. I just watched a TV segment on the Texas State Fair where they introduced fried butter to our palates. It sounds unappetizing (at best) but it got rave reviews. People love the stuff! Just when you thought the gluttony threshold had been reached, the Huffington Post shares its 2010′s Top 10 Fried State Fair ‘Delicacies.’ They’ll either make your mouth water or your stomach hurt, and that’s just from looking at the pictures. Which state fair foods do you find most and least appetizing? Read about them all and cast your vote at Endless Simmer.

Food University Star Instructors Caprial and John Pence share some delicious details about their upcoming appearance at the Italian Festival in Seattle, WA on September 25, 2010. The chefs plan to satisfy your Italian palette with mouth watering recipes made simple. The most important aspect of an Italian meal? Romance!

Salads are supposed to be healthy. The word itself conjures up images of low-in-calorie ingredients and high-in-wellness leafiness. That’s why we try to drop it in to every conversation we have, as in, “We’re being responsible again today and just having another salad.” The obvious subtext: I’m healthy and you’re not. Plus I’m certain to shed five pounds by the time the check arrives.
But then we read an article in The Daily Beast. Turns out many of the national chain restaurants are on to our mental gymnastics, which may explain why our waistline hasn’t budged.  Maybe it’s not a shocker that the article says Don Pablo’s Taco Salad with Shell weighs in at first place with nearly 1600 calories. But we have to admit to surprise when Applebee’s Pecan-Crusted Chicken Salad busts a gut with 1340 calories, including 17 grams of saturated fat. Even Chili’s Asian Salad with Salmon is a gluttonous 1120 calories. At this rate, a greasy burger looks really good.
The ironically named Daily Beast (it must be fed) analyzed 200 salads from nearly 50 national chains. Check out the results here

A tomato, one of mother nature’s most simple ingredients, changed one man’s life forever. Food University executive producer, Rich Gore, shares his Food Thoughts.

When handling chiles wear rubber gloves or put small plastic bags over your hands. Don’t touch your face or rub your eyes! Afterwards, wash your hands, nails and the area you chopped them on thoroughly with soap and water. If your mouth is on fire, drink cold milk. There’s a protein in milk called casei…n that counteracts capsaicin, the compound causing the spicy flavor. Warning! The heat of a chile lasts six minutes before it dissipates.

Food University recently held one of our must-see IKEA events in Philadelphia, where Food U chef Mary Ann Espisito delighted the crowd with her insightful cooking demos. Among the many topics: everything from basic cooking tips to entertaining with professional style. But the real test came after the show—when the Food U crew headed over to two of Philly’s iconic cheesesteak stands, Pat’s King of Steaks and Geno’s Steaks.

Before we left, we grilled everyone on the art of ordering a cheesesteak in South Philly. This is not something you take lightly. Pat’s and Geno’s  aren’t known for their customer service. Great cheesesteaks?  Yes. Patience and manners? Forgetaboutit!

So here are the keys to ordering a cheesesteak in South Philly. Continue Reading →

You’ve followed us on Facebook. You’ve tweeted us on Twitter. Now join us as we debut our latest delicious masterpiece, the Food U Blog. Offering even more servings of helpful facts and news on all things culinary, the Food U Blog welcomes food and wine enthusiasts everywhere. We’re serving up unlimited helpings of tasty recipes and culinary classes taught by our premiere faculty of food connoisseurs, chefs and personalities, while we keep you in the know about University events going on nationwide.  (Don’t forget to watch our live webcast from Seattle of Food University presented by Family Circle magazine at IKEA. It takes place right here on the website on October 10 at 2PM PST/5PM EST).

Meals always benefit from lively conversation. That’s why we’re inviting you to jump in and comment on the blog. Like a recipe? Share it with friends. Wondering about a food trend we report on? Feel free to pose your questions. Comments, criticisms and critiques? Post away. There’s nothing like a vibrant discussion to make a meal complete—even when it’s virtual.

BTW: Tardiness is also excusable at FoodU. Occasionally this blog will point you to our media page, where you can catch-up on our video gallery of past appearances, classes, recipes and events. Refresher courses are just that—refreshing!

So sit down, join the meal and get ready to feast on our Food U Blog. Our goal is to leave you hungry—for plenty more.