Top
Chef Masters premiered on Bravo last night and the incredible talents of Hubert
Keller, Tim Love, Christopher Lee and Michael Schlow were put to the test. Their challenge? To construct a gourmet three
course menu inside of a college dorm room wit h just a hot plate, a microwave
and a toaster oven to cook their food. A quandary many of us remember (for me, it was just last semester...and next semester)—satiating a discerning appetite when the dining hall’s
weekly special seems stale. And though
the Top Chefs still had a few more resources than the average college student
(nobody I know is buying red snapper and prosciutto for their makeshift dorm
room kitchen), the levels of culinary achievement they reached were mouthwatering
and for my talents, a little unattainable.
I guess that’s why they’re masters and I’m, well, a fan. But, don’t despair just yet. The fact is, the limited capabilities of a
dorm room or a studio apartment should never dissuade an aspiring
gourmand. Got room for a microwave?
You’re all set.
|
|
|
Giving you a delicious dose of the weird and wonderful things going on in the world of food . . .
- Next Food Network Star contestant Michael Proietti, who brings patrons "from Bed-Stuy to Bangkok" has 'global-a-go-goed' his way to the Radisson hotel in New Rochelle, NY where he acts as executive chef.
- The Brits' sense of humor isn't all that's dry; twig-like snacks break from the trees but may be a bit too tasteless.
- Michael Bayer transforms into a creepy candyman (but we still find it a bit more frightening that Transformers 2 was actually made.)
- Gordon Ramsay: we'll happily open our mouths for your food as long as you don't open yours.
- We all want to pump up our Omega-3 levels, but why don't you try fishing for sustainable sources before you blame the restaurants?
- Film on food fills more than just appetites. Sorry WeightWatchers, sorry Atkins, this may actually be why you're fat.
- Canada does it "mm mm" better
- But there's no pocket for my wasabi!!
(Image Courtesy of FoodNetwork.com)
|
|
|
Giving you a delicious dose of the weird and wonderful things going on in the world of food . . .
- It's only snobs who don't know their food that think Nacho Cheese Pretzel Combos aren't gourmet cuisine. Well, and Mark Sullivan.
- Ah, yes, thank you P
 aula Deen. I'd love a heart attack with my brunch.
- Usually when I eat dinner, my food is in it rather than attending it.
- The contents of canned goods move beyond the simple world of soup and pickled vegetables and into... cheeseburger territory?
- One or two cockroaches in my restaurant's kitchen I may be able to forgive. (Well, actually, probably not.) But what about a hundred roaches?
- Don't be so silly; your milk hasn't gone rancid. You're just wasteful.
- Maybe you should think twice about sharing a finger food lunch with a friend or co-worker. And don't even get me started on the free mint dishes.
- Are you allergic to nuts? Or does a lactose intolerance bring you down? Don't fret, pretty soon you may be able to enjoy pecan pie and ice cream just like everybody else.
- Green Tea Coke: because, really, who doesn't need a few antioxidants with their soda?
(Image Courtesy of flickr.com)
|
|
|
Summer means baseball is swinging into action, while hot juicy dogs are being fired up for gamers and grillers to enjoy. 
Let’s get a frank report on this summer classic.
Are hot dogs really that bad for you? No – as long as they aren’t your main food source.
Why do people say they’re bad? Sodium nitrite is a chemical that preserves the color and enhances the flavor of the food. Though found in many meats (including hot dogs), it is unclear if the preservative is hazardous in high doses. Some studies have linked sodium nitrite to higher risks of lung cancer and heart disease.
|
|
|
Maybe you just got
some spiky green thing in your CSA box and you’re a little afraid to touch it,
let alone put it in your mouth. Or maybe
you really wanted to try that purple globule thing at the farmer’s market but
had no idea what it was called. Or maybe
you’re just really sick and tired of potato salad and apple crisp. Whatever the reason, check in with us to
receive guidance and recipes for some in-season produce you may not have worked
with before.
 Rhubarb. Even the name is
funny; did you know that on big movie sets directors will ask the extras to
quietly mumble “rhubarb” in order to create that generalized crowd noise? Or that in World War II, the word “rhubarb”
was used to refer to low-flying enemy planes?
It’s a pretty versatile term which is a good thing, because this plant
is a pretty versatile ingredient as well.
Though rhubarb is a vegetable, it’s used like a fruit and is ubiquitous
in pies, jams and tarts.
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
|
| Results 41 - 45 of 618 |
