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Friday 26 October 2012

Blog Video & Report

Here is a video we've created for this blog:
(P.S. it is best viewed in HD)


Video Report

Team Members

Beau Dunlop - 42735025 
Larissa Cleary - 42845858 
Thomas Williams - 42909465

The challenges of this group assessment

Group assignments can be beneficial as they allow for the collation of multiple ideas to develop what will ultimately be a more successful result than that of an individual. Despite this however, there are many challenges faced in participating in group assignments.

Group assessments rely on fair allocation of tasks to ensure participation that is as close to equal as possible. This is often impossible as the person allocated to edit may take longer to do their work then the person who drafts the idea for example. Another challenge is creating an idea that will be practical and achievable. In drafting a film for foods starting with r, we had to ensure that we would all have access to a recipe and there would be no overlaps. The latter point relies on the overcoming of another challenge in regards to group assessments - communication. 

With only the one practical meeting per week, it was important for a group assignment, that communication continued outside class to ensure there were no obstacles and everyone was on track and contributing. Losing a member early on, meant that we kept the rest of our group in close contact via a Facebook independent group and were able to plan what we needed to maximise our time in class.

The process of creating the video

In creating our video we went through a number of processes: brainstorming, writing/delegating, filming, consolidating, editing and uploading. While some processes took greater amounts of time and effort than others, each was valuable as a component of the holistic creative process.

Our group brainstorming sessions took place in prac classes, as well as via group messages on Facebook. Both were effective methods, however it is clear to us that face-to-face communication remains much more efficient. We knew from the outset that we wanted our video to be quirky, because our blog theme is relatively tame. We originally thought about doing a ‘Ready Steady Cook’ style video involving interviewing people about Rhubarb, which we believed people didn’t know enough about. However, we decided that this idea was a bit too limited, and we decided to make a strange silent-film-esque video which featured some foods that start with the letter R.

We agreed to video ourselves at home, in our own kitchens, with certain delegated foods. This footage was then all consolidated (sent via email) onto Thomas’ computer, as he has some experience in using iMovie.

Thomas then used iMovie to edit our individual clips, and put them together with transitions and backing music. All footage was played at 300% speed, and its audio lines were muted to allow for this music. A black & white filter was also applied to create the classical silent-film aesthetic. The music used is a song called ‘1 Ghosts I’ by Nine Inch Nails. We chose this track because it is licensed as creative commons, and because it very much suited the atmosphere we were hoping to achieve.

Once the video had been viewed by all group members, and once some minors adjustments to timing and framing had been made, the video was uploaded to YouTube via iMovie’s YouTube sharing feature. We are all very pleased with the final result, as strange as it is to see our faces on YouTube.

How the video relates to our blog

The video showcases some foods seen in in our blog. However, like our blog, it does this is a quirky way. Firstly rice is prepared to cook in a rice cooker. Secondly instant ramen is shown being prepared and cooked in a microwave. The toast scene was also incorporated as a random comedy element at the end of the video.

Our blog is in its nature; sporadic, random and somewhat comical in the selection of foods beginning with a random letter. The serious nature of the blog lies in the recipes provided in the idea that a group of "Foodies" could gather and be inspired by unique recipes including vodka redskins.

For this element of the blog, we were able to transfer these skills into the idea of a cooking show however given the time frame we thought the comical and random nature of our blog would be best highlighted in the film, rather than the seriousness of the cooking.

Sunday 7 October 2012

Final blog post/report

Blog Report



Why we chose the blog topic

We wanted a topic which was both specific and broad. We all enjoy our food, so we thought blogging about foods that start with 'r' would be an exciting challenge. The topic is both specific and broad, and has allowed us to learn much about some exciting #foodsthatstartwithr.

The challenges we faced when working as a group

As the assignment fell over the 2 week mid semester break our group could not meet up to work on our blog together. Although we did often contact each other via the internet, meeting up in person to work and brainstorm ideas would have been much more productive.

Another problem we faced was that we could not get in contact with a group member via email or otherwise. This therefore increased our individual workload and while this did not create any major problems it was nevertheless an inconvenience that should have been avoided.

Creating the blog’s final design

"We want this blog to be simple, informative and interesting. We'll be creating a minimalist layout with a mainly red aesthetic in order to keep the focus squarely on the food." ~ Post #1

Our blog's final design has helped us to achieve these goals. The process started with creating a rough blog layout/storyboard on blogger. This structure was then implemented, alongside an integrated twitter feed, within a mainly red page theme. The twitter feed was created using a html code generated through the twitter website itself, and then copied into our blog's coding.

The final design is simple, minimalistic, easy to use and easy to navigate. It has helped us place our content as central, allowing us to inform and entertain with every post.

Comparing our blog to a similar blog elsewhere on the web

Blog: palate/palette/plate
URL: http://alainasullivan.blogspot.com.au

palate/palette/plate is a great food blog, not dissimilar to Foods R Us. It discusses various types of food, and so is less thematically specific in comparison to our blog. It also places more emphasis on unique recipes.

However, like Foods R Us, palate/palette/plate features an integrated website search, as well as links to social networks. It also features a simple, minimalistic design and layout, as well as a customised webpage header with illustration.

What we like about palate/palette/plate is its use of large, vivid images. We tried to incorporate such imagery in our blog, as some people believe that we actually eat with our eyes.

A big thanks to all who have come into contact with our blog over the last few weeks!
:)

Redskins

Redskins: 

Redskins are a confectionery item which is manufactured in Australia. They refer to raspberry flavoured chewy candies that are under the umbrella Willy Wonka brand, owned by Nestle.

The candy is packaged in an 11.5 gram bar which is wrapped in paper. It is also now available in lollipop form and can be purchased in multipacks.
Red Skins!!!
Image from: http://www.flickr.com/photos/47011606@N07/5330553684

A redskin advertisement caused great controversy in New Zealand where it aired. The advertisment showed Mark Wright mocking the Indian culture and was banned by the board of New Zealand. This ties to the original packaging of redskins which featured an American indian. 

Recently I came across an interesting recipe which combined redskins and vodka. Give it a try by following the instructions in this link: http://www.weekendnotes.com/redskin-vodka-recipe/. Aeroplane Jelly also has a good recipe for redskin flavoured jelly which can be found on their website: http://www.aeroplanejelly.com.au/Recipes/Create-a-Jelly/Redskin-Jelly.aspx

Radish

Radish:

An edible root vegetable, radish is part of the Brassicaceae family and is grown and consumed worldwide. In as few as 3 days a radish can transform from seed to plant. The radish itself, has been used for many centuries.

The radish grows best in full sun and light. They can be categorised into 4 main types: Summer, Winter, Fall and Spring. Below is an image of the red radish: 
Red radish
Image from: http://www.flickr.com/photos/afagen/8045963621/

In terms of nutritional value, they are high in ascorbic acid, folic acid and potassium. They are also a great source of nutrients including; vitamin B6, riboflavin, magnesium, copper and calcium.

The bulb of a radish is usually eaten raw, however steamed is also a common option for tougher radish. The plant is entirely edible including radish leaves which are often a part of recipes including potato soup. The seeds of some radish can be used to make seed oil. Try this tasty recipe for Radish salad! 



Film from: http://www.youtube.com/watch?v=YtT2438SnQ0
Did you know? There is a Mexican festival which recognises the Night of the Radishes and is celebrated December 23 annually.
Here's my promotion of Christmas in Oaxaca with a slogan that sums up what I've learned in 10 years: Come for the Rabanos, Stay for the Totomoxtle
Image from: http://www.flickr.com/photos/planeta/sets/1401300

Rocky Road

Rocky road is a dessert which is generally made up of chocolate, marshmallows, jelly, nuts, turkish delight and desiccated coconut. It was invented in Australia during the gold rush and the name was derived from the rocky road that travellers had to take to get to the gold fields at the time.





Rocky road is a popular home made dessert as it can be easily prepared and does not specifically need all of the above mentioned ingredients. While still available, traditional rocky road in America is in ice-cream form and contains many of the same ingredients as the original.


Rocky Road ice cream pie

Watch this easy recipe and try whipping up a batch of your own rocky road!


Saturday 6 October 2012

Ricotta


Ricotta is an italian dairy product made from sheep, cow or goat milk whey which is left over from the production of cheese. Generally American ricotta is usually made from cow's milk whey and is slightly salty while the Italian version is naturally sweeter.


Ricotta is a favorite component of many italian deserts, such as cheesecakes and cannoli and even certain varieties of cookies contain ricotta as an ingredient.
Ricotta is also commonly used in savoury dishes such as pasta, pizza, calzone and lasagne.



Orange Ricotta Cheesecake



Try making your own Ricotta using this recipe!




Remoulade

Remoulade is a sauce, originally created in France, which has become a popular condiment in many countries. It is in many ways similar to tartare sauce, however it can contain ingredients like curry, pickles, horseradish, paprika, capers and anchovies.



Remoulade is popular in Denmark, France, Iceland, Germany and The United States. Some of the most popular uses of remoulade include as topping for french fries, roast beef and hot dogs.



Below is a good remoulade video.


Rogan Josh


Rogan josh is an Indian lamb dish of Persian origin and is one of the signature recipes of the Kashmiri cuisine. 
It typically consists of braised boneless lamb chunks cooked with a gravy based on browned onions or shallots, yoghurt, garlic, ginger and spices (cloves, bay leaves, cardamom, cinnamon)





The dish is traditionally prepared by adding the individual ingredients/spices and creating the sauce.
However it has become very common specifically in western culture to purchase rogan josh cooking sauce and then add other ingredients such as lamb. This is an easier option for busy people who do not have the time to prepare the meal in the traditional manner.

Rogan Josh Cooking Sauce


Try cooking your own delicious rogan josh by following this recipe!

Friday 5 October 2012

Raisins


A raisin is a dark coloured large dried grape, while a sultana is a golden coloured smaller dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing. The drying of grapes into raisins has been practiced since ancient times. Raisins were produced in Persia and Egypt as early as 2000 B.C.




It has been found regular consumption of raisins (three times a day) may significantly lower blood pressure.Raisins are used in many different foods. For a high protein and fibre snack try mixing raisins with nuts or sprinkling raisins over breakfast cereal or yogurt. Raisins are also great in baked foods such as bread, muffins and cookies.

Please watch this video if you are curious about how raisins are dried out!

Ratatouille

Ratatouille originated in Nice, France. It is a dish consisting of stewed vegetables.




Name:
The dish's full name is ratatouille niçoise, and its name comes from the Occitan word ratatolha. It is also linked to the French word touiller, which means to toss food.

Tomato is usually a key ingredient of ratatouille, and works alongside other stewed vegetables such as onions, zucchinis, eggplant and peppers.




There is some debate over whether or not each group of vegetable should be stewed individually before being combined, or whether it is best to cook them all together.

Ratatouille is also sometimes used as a filling for savoury crepes and omelettes.


There is a well known film by the name of Ratatouille, and the dish features in the movie.


Risotto

Risotto is an Italian rice dish, usually served as an entrée or first course. The rice is cooked in a broth (which can be meat, fish or vegetable based) in order to give it a slightly creamy consistency.


The type of rice used is very important, as it must be able to absorb moisture from the broth. This is why round medium-to-short grain rice is usually used. The main varieties of rice used in Italy are Arborio, Carnaroli, Maratelli, Baldo, Roma and Vialone Nano.



There are many variations of risotto. Recipes can use meat, fish, vegetables, seafood, cheese, legumes, wine and fruits.

Below is a great video of Gordon Ramsay cooking a pumpkin risotto.

Thursday 4 October 2012

Reese's Pieces

Reese's Pieces:

The Hershey company have manufactured Reese's Pieces which is the term used to describe a candy with peanut butter flavouring and encased in a yellow, orange or brown shell. One of the 3 packaging options for Reese's pieces is depicted here:

Reese's Pieces

Image from: http://www.flickr.com/photos/like_the_grand_canyon/7455533700/

They have existed since 1978 and were first manufactured using panning machines. The secret recipe includes the creation of a liquid peanut butter form 'penuche' filling which was made to ease issues of manufacturing with peanut butter going soft.

The colour distribution of the candies is 50% orange, 25% yellow and 25% brown. It is also well recognised and famously featured in many American films including ET. This helped to market the item as you can see in the image below.

E.T. Reeses Pieces Sticker
Image from: http://www.flickr.com/photos/neatocoolville/7510904678/

Tuesday 25 September 2012

Ramen


Name: ‘Ramen’ is seen to be linked to 1) the Chinese lamian (hand-pulled noodles), 2) the Chinese laomian (old noodles) and 3) the Cantonese lāomiàn (stir).

Ramen (ラーメン) is a Japanese noodle dish which was actually introduced to Japan from China. 

Most regions of Japan have their own variations of the dish, however its main ingredients are:


  • Wheat noodles
  • Fish or meat-based broth
  • Occasionally soy sauce or miso
  • Toppings such as egg, pork, seaweed, green onion, corn and kamaboko (cured white fish) 


After WWII, Japanese soldiers returning from war in China and East Asia began setting up Chinese restaraunts in Japan, as they had learnt much about Chinese food. Also, it was in this post-war period that flour started to be imported into Japan from the U.S.

When instant noodles were invented by Momofuku Ando in 1958, it was heralded as the greatest Japanese invention of the 20th century, as it allowed people to make instant ramen at home.

Ramen is now consumed in many countries around the world, and there is also a ramen museum in Yokohama.

A hollywood film was made in 2009 about a girl who decides to learn how to cook ramen (sounds like a riveting movie). http://en.wikipedia.org/wiki/The_Ramen_Girl

In Japan, ramen is even available in some vending machines.

Check out this video, in which a dog helps us learn how to make Ramen!

And here's a whole website dedicated to delicious ramen recipes for you to check out: http://www.ramenlicious.com

:)

Friday 21 September 2012

Rhubarb


Rhubarb is a group of plants that have large somewhat triangular green leaves and red stalks. Although it is generally considered a vegetable, a court decision in 1947 ruled that as rhubarb was used as a fruit, it would be classified as such. 

Rhubarb contains oxalate which has been reported to cause poisoning when taken in large quantities of raw or cooked leaves are ingested. Oxalates are contained in all parts of rhubarb plants especially in the green leaves. However the stalks contain low levels of oxalates so this should not cause a problem. 
Medicinally rhubarb has been used as a laxative for over 5000 years. It is also a common ingredient in traditional chinese medicine.

Rhubarb Pudding

Generally the plants stalks are cooked with sugar and are used in pies and other desserts. But there are many variations of its use and some examples include:
  • Rhubarb bread
  • Rhubarb cake
  • Rhubarb jam
  • Rhubarb soup
  • Rhubarb wine

Please try out this strawberry rhubarb tarts recipe!

Thursday 20 September 2012

Rice Pudding


Rice + Water or Milk=Rice Pudding.

Cinnamon or Raisins are commonly added for extra flavour.

Rice Puddings are often eaten as dessert or dinner. They are usually boiled or baked.


There are different varieties as rice puddings are a world wide delicacy. One example is Banana Rice Pudding with Cambodian origins.

The image above depicts another rice pudding creation using orange for extra zest and flavour!

Below is a creative example; the Rice Pudding Cappuccino. It makes a great dessert for dinner guests. 


Image from: http://www.flickr.com/photos/66364458@N03/7003121206/

Did You Know...August 9 is National Rice Pudding Day in the United States?



 Video from: http://www.youtube.com/watch?v=F571IQWI5Do

We hope you enjoy this recipe! ^ :)

Ravioli

Pic from: http://www.flickr.com/photos/timomcd/4546671129/sizes/z/in/photostream/

Name: Ravioli is actually the plural of raviolo: many raviolos make a ravioli.

Ravioli is a type of pasta, which originated in Italy. Its exact origins are unknown, however the first documented mention of its existence is in the 14th century manuscript Libro per cuoco (‘Cook Book’), written by Francesco di Marco, a merchant of Venice. The recipe is quite similar to modern Italian ravioli dishes, and includes green herbs beaten egg simmered in broth (al brodo) and topped with fresh cheese.

Pic from: http://www.flickr.com/photos/tussius/361556697/sizes/z/in/photostream/

Ravioli is a filled pasta: a filling is sealed between two layers of pasta, and the pasta either served with an accompanying sauce or in a broth. However, it was not served with tomato-based sauces until the 16th century, when tomatoes were introduced to Italy from the New World. There are a multitude of popular fillings, including:

  • Spinach & ricotta
  • Pureed vegetables
  • Seafood
  • Pork
  • Chicken
  • Various cheeses

Like most pastas, ravioli is now made in factories around the world. It has a shelf-life of roughly 30 days.

Here is a great ravioli recipe for you to try!



Video from: http://www.youtube.com/watch?v=PtR3U-N2PWA


Hi!

Howdy.

We are Foods R Us.
We blog about foods that start with 'R' - you'll be surprised just how many there R.

Here is our initial storyboard/layout for the blog: 


(click to enlarge)

We'll be implementing a live twitter feed to keep you updated on all the foods we find. 
You can follow us at twitter.com/FoodsRUs_isys .

We want this blog to be simple, informative and interesting. We'll be creating a minimalist layout with a mainly red aesthetic in order to keep the focus squarely on the food.

We're excited to see that others on the net have already started rattling off lists of foods that  start with 'R', and we can't wait to start adding to the list.

:)

Video from: http://www.youtube.com/watch?v=mmvPJ1dhAaY