Friday, January 28, 2011
Okay. When you're in your local supermarket or Whole Foods shopping for chicken, what do labels like "free range" or "pastured" really mean? Which chickens fall in line with everything you might want, and which ones do you know you might make a few exceptions for?
Better still...do we really even want to know what some of these catchy chicken buzzwords might mean?
Anyway, take a look here, and match these answers up against your own best guesses.
Friday, January 21, 2011
Chef Daniel Patterson, owner of San Francisco's Coi, shows an easy recipe for making butter and buttermilk at home -- with just an electric mixer and collander.
By the way...did you know that the actual color or "yellowness" of the butter is all in the cream you use? Watch here and see:
Friday, January 14, 2011
Who would have even imagined Kanye West as a budding food writer? Well, someone has, as indicated by the No One Man Should Have All That Flour blog, filled with some very cleverly rewritten West song lyrics about food.
Check out the artwork for one of my favorite Kanye West songs: Love Lockdown –- re-titled: "Stove Lockdown" (love it!):
And this dedication to none other than Martha Stewart herself:
I made your sweet corn chowder soup
My fly ass clique approved
And let me tell you ‘bout what else I cooked
When I made your crab rangoon, the Pleasant aroma made some people drool
I appreciate all of your recipes andI always end up with fork tender meat
Hey Kanye, I still think dissing Taylor Swift was in no way cool (even though you did humbly apologize) but I gotta say I'm totally loving this food lyric concept with you in mind.
Friday, January 07, 2011
Happy New Year...and don't be so sure.
Clearly recognized as Resolution Number One on the top of everyone's list at the beginning of every year since time immemorial, we all know that losing weight is not easy for anyone. And for professional chefs, the task is especially challenging. They work long hours, don't get much exercise, eat irregularly and are constantly tempted by the abundant availability of creamy sauces -- and alcohol.
But in recent weeks, many have noticed that despite those temptations, some Washington area local chefs have been shedding the pounds. Their insights also stand to help any resolution-makers follow their lead.
Read more about it here