Friday, December 16, 2011

Gourmet Live

Cook. Shop. Eat. Unlike the Julia Roberts movie with a "similar" title, that pretty much sums up our lifestyles this time of year. And the folks over at Gourmet Live are dedicated to making those three activities fun, easy, and delicious.
They start in the kitchen with contributor Gina Marie Miraglia Eriquez, who scores on all three counts by turning out five very different cookies from one simple dough. On the savory front, They're sharing a sumptuous new recipe for Provençal Short Ribs with Olives and Herbs. The active time is just an hour to make this impressive centerpiece for your Hanukkah feast or other celebratory spread. 

So read more here, including recipes for holiday cookies and rich short ribs—plus a chat with comedian David Cross

Friday, November 25, 2011

T'is The Season

While many Black Friday shoppers were out pepper spraying their fellow Americans after Thanksgiving to steer them away from the deep-discount merchandise that they camped out at Wal-Mart's doorstep with a couple of cans of Vienna Sausage and Triscuits to purchase, it's good to know that the good people over at Epicurious were doing things constructively. Such as compiling a list of 12 days of food ornaments perfect for hanging or giving this season. 

There's pizza, Tabasco sauce, and even a holiday taco

Clearly, I truly know of no other "lighthearted" way to get into the spirit of the holiday season.

Read More here   

Friday, November 18, 2011

The "Non" Recipe Cookbook

No, seriously.

And when it comes to following recipes, the sound of the smoke alarm ringing in your ears is never a good start. But in his new book, Cooking Without Recipes, food writer Philip Dundas promises to teach you to cook delicious meals with instinctive, effortless ease. Freed from the shackles of someone else's instructions, Dundas promises, your kitchen can become a playground -- minus the trusty iPad or the plastic recipe card file you just don't have the heart to toss in the bin. (Yeah, the one with all the sauce stains on the aging, yellowing index cards for Aunt Lola's beef goulash and Grandma Kate's chicken paprikash)

Take a few risks, Dundas echos through the pages reassuringly, and "you'll work it out".

I like it!

Read more here, and watch the clip below.

Friday, October 07, 2011

Anthony Bourdain, Publisher

PhotobucketMy favorite bad boy chef and author, Anthony Bourdain, rolled up his right sleeve to show off his tattoo — not of a beating cobra heart or other adventure from his Travel Channel show "No Reservations. It comes from a book, Sarah Bakewell's "How to Live: A Life of Montaigne in One Question and Twenty Attempts at an Answer," which describes a coin Montaigne had struck. Bourdain explains that the coin, and the tattoo, bear the 16th century essayist's "personal motto, basically, 'I suspend judgment' in ancient Greek."

This month, Ecco, part of HarperCollins, announced that it will create an imprint for Bourdain, putting out four to six books a year that he brings to the publisher.

Read more here

Friday, September 02, 2011

A "Zobster" By Any Other Name

In the world of fake fish "look alikes" being served up everday in delis across America, there has now been a newsworthy discovery. And just let me add here that I, for one, am giddily overjoyed about it. (Yes, that's right, giddily overjoyed, I really am, so there!)

It seems that for at least 15 years, Zabar’s, the Upper West Side grocery with the big crowds and even bigger prices, sold that as lobster salad — thousands and thousands of pounds of it, by itself in a plastic tub or on a bagel or a roll. Apparently no one noticed.
Then Doug MacCash, a reporter from The Times-Picayune of New Orleans, stopped at Zabar’s while vacationing in Manhattan last month.

“Lobster salad on a bagel: Why not?” he wrote on Aug. 1 on the newspaper’s Web site. “It was delicious, but the pink/orange tails seemed somehow familiar.” (Oh, that telltale pink/orange stuff. Yeah, Don. Been there, know exactly how that feels.)
He checked the label. “Wild fresh water crayfish?” he wrote. “Really? At $16.95 per pound?” He photographed the label, just to be sure.

Mr. MacCash had discovered a fact of New York culinary life that New Yorkers had not: There was no lobster in the lobster salad at Zabar’s.

When questioned, the upscale deli owner, Saul Zabar claimed: "If you go to Wikipedia, you will find that crawfish in many parts of the country is referred to as lobster.”

Really, Mr. Zabar?

Fast-forward and interesting to note, that owner Saul Zabar then took measures to rename their bogus salad as: Seafarer Salad. But Mr. Zabar himself admits this particular title was once used for a Zabar's salad made of that spongy-tasting stuff we all know as "copy crab." You know, that awful "fish gum" made of chopped pollack and cornstarch (and possibly a dab or two of Elmer's glue), pressed together to dupe folks into thinking they're eating real, bona fide, "crabmeat."

Okay, now fast-fast forward to the latest report in the saga of the fake lobster salad (come on, let's just call it what it is folks, why waste time playing with words here?) Mr. Zabar has now re-renamed his lobsterless creation to: the Zabster Zalad. (Huh??)

The main ingredient remains the same: wild freshwater crawfish. Like the lobsterless lobster salad before it, “zabster zalad” also contains mayonnaise, celery, salt and sugar.

“It’s a combination of lobster and Zabar,” said Mr. Zabar of the new title.“We could have called it Zobster salad, but our name is Zabar’s. And instead of the word ‘salad,’ we put a Z in there.”

And for the record, he pronounced “zabster” to rhyme with Napster, the music-sharing service, not the ingredient that his lobster salad never had.

Gotta tell you, $16.95 per pound for "zabster"? Thanks, Mr. Zabar, but I think I'll pass.


Anyway, read more here ...and here

Friday, August 12, 2011

London Riots: And One Organic Chef Gone Wild

It seems that everybody wants to get into the act when it comes to the looting and violence going on in the city of London. So much, that if you think England's rioters are nothing but a bunch of inner city thugs -- you really need to think again.

According to The Sun, a millionaire's daughter, a ballerina and an organic chief were also allegedly in on the action.

It also appears that there are some definite exceptions to the "overall" profile theories about the London riots, as well as socioeconomic discontent in general. And a perfect example would be an organic chef accused of smashing up a branch of Nando's, a chicken restaurant chain. Or, a teen from a cushy suburb who allegedly drove away from the London riots with $8,880 worth of cigarettes, booze and electrical goods in her car. This same teen lives in her parents' £1 million farmhouse in the countryside -- complete with tennis courts.

Or, how about the young looter who police tackled inside an East Dulwich Tesco market, who told the court he was just trying to buy diapers for his baby, and claimed he swiped a pair of ski goggles from a store -- to shield his eyes from flying glass from the looting and violence around him.

Interesting stuff, and certainly a bit different than the urban rioting and social frustraions of the past that took place right here on our side of the pond.

Read more here

Friday, July 22, 2011

The Doughnut Quacks


As the foie gras wars rage on (and on) foie gras opponents who revile the force-feeding of duck and geese simply for their precious livers, have taken their protests seemingly out of some of Manhattan's finest restaurants -- and across the river to the world-famous borough of Brooklyn, N.Y.

Their main target these days, is the Do or Dine restaurant, that happens to have foie gras doughnuts on its menu. Yes, you heard that right...doughnuts. It seems a vegan blogger started a petition titled, somewhat pointedly, "Do or Dine Restaurant: Stop Serving Foie Gras Donuts." It's so far attracted almost 600 signatures, as well as the attention of at least one person's xenophobic tendencies who wrote, "We KNOW this can't be an american [sic] restaurant. Stop this cruelty. Take it back overseas. See what immigrants will do in this country???? This is sickening!" (Okay, don't tell me... Michele Bachmann and the Tea Party movement have a secret anti-foie-gras contingent too. Right?)

In any event, Justin Warner, the restaurant's chef, says that he only serves about 30 doughnuts each week, and that despite the fact that people across the globe are signing the petition, "the one percent of people who are actually coming here and eating them are pretty jazzed." No doubt, fond memories of Krispy Kreme come, never mind.

By the way, and just to be fair (as well as balanced) here's another take on this recent duck liver doughnut scandal:

"Thirty doughnuts a week isn't so much a drop in the bucket when compared with the bottomless ocean of cruelty most restaurants implicitly support with their purchase of commodity meat. But then protesting in front of a Popeye's isn't quite as sexy as screaming at Thomas Keller or David Chang or even some guy in Brooklyn -and certainly not as likely to attract attention."

Also, a new counter-petition from Arielle Norman, Please Keep Serving Foie Gras Donuts, currently has 99 signatures, and claims it would be cruel "to stop making [the doughnuts] several times a day -- before I have a chance to come and try them."

Anyway, from what I'm hearing, they're on the menu over at the Do or Dine Restaurant in Bedford-Stuyvesant, Brooklyn for around $11.99 each.

Bon apetit. (Or, not.)

Friday, July 08, 2011

Really Cookin'


Soon, if it smells like fried chicken on your flight, it's most likely not coming from the complimentary in-flight meals they're serving -- but from the plane's jet fuel supply.

In a giant nod to the growing recycled fuel industry, Air France-KLM has announced that it will start flying planes in September using a blend of kerosene and used cooking oil. More than 200 flights between Paris and Amsterdam will be the first to embrace the alternative fuel.

"In November 2009 we demonstrated that it was technically possible to fly on biokerosene," said KLM's managing director Camiel Eurlings. "Now, a year and a half after our first demonstration flight on Camelina, a new phase has been entered around the world, that of certification. Authorization will soon be granted to operate commercial flights on biofuel."

But it's important to note, that the use of used cooking oil in no way compromises the safety of an aircraft. Dynamic Fuels, which produces the renewable diesel, refines the used cooking oil so that it meets precisely the same technical specifications as traditional kerosene. One of the cost-saving benefits to the airline is that its planes require absolutely no modification to adapt to the new fuel.

Now, if they could only bring back some of the real food that used to be included in the price of an air ticket....

Friday, June 17, 2011

A New Force: Martha Stewart Comics


Yep, apparently it's true. And now along with comic strip giants such as the super submarine sandwich eating Dagwood of the Blondie cartoon series, and hamburger aficionado Wimpy of the Popeye funny paper funnies, comes Martha Stewart. Yes, it seems Stewart is the latest culinary entity -- to get the comic book treatment.

The domestic magnate is the subject of the latest biography in the Female Force comic series from Bluewater Productions. Each book chronicles the doings of a powerful woman, so the omnipotent Stewart isn't exactly a surprise pick.

According to the release, the 32-page volume will examine the "enigma" that is Martha, specifically how she has "simultaneously and successfully projected an image of sweetness and light, while at the same time allegedly betraying some of her closest friends on her way to the top." Comic book Martha does not have a superpower, unless you count hard-core business acumen and surviving jail time unscathed. Female Force: Martha Stewart comes out in July.

And I'll say it again, that with the present explosion of graphic novels being published these days by major publishing houses, is it any wonder that the foodie world is now gaining such recognition? After all, what could be more adaptable to these kinds of publications? In a word... Sweet.!

Anyway, read more about it here

Friday, June 03, 2011

Robe Lowe...As the Candy Man?

Yes. From the modern master of psychological terror, Rob Lowe, comes a movie that will leave you screaming for more (no doubt, in total sugar shock abandon).

Come on guys, admit it. For a minute there, you really thought I was making that up. Right? Welcome to summer!

Butterfinger the 13th. Yes, it's real.

Watch this.

Friday, May 20, 2011

Food Styling: Now That Looks Good


I've known several people who have done it for a living, and each one would tell you it's all about the creativity. So when you pick up a cookbook, flip through a gleaming food magazine, or visit your favorite cooking blog, never forget that the mouth-waterng creations you see --weren’t just the creations of a cook.

Food stylists, photographers, and art directors are crucial to that final shot—making sure a salad stays farm-fresh instead of wilted throughout a long photo shoot under hot lights.

Well, the Morning News has brought together a panel of experts from the food world to talk about in-camera work vs. retouching, the visual appeal of organic vegetables, and what to have for dinner after a long day of playing with food.

Read more here

Friday, May 13, 2011

The 2011 JBA Winners

The results are in, and this past week most of the country's best chefs got together at Avery Fisher Hall here in NYC for the James Beard Foundation's annual chef and restaurant awards ceremony.

The big winners:

Eleven Madison Park (Outstanding Pastry Chef, Outstanding Restaurant), José Andrés (Outstanding Chef), Richard Melman (Outstanding Restaurateur), and Jean-Georges Vongerichten's ABC Kitchen (Best New Restaurant). But then again, there were some other chefs who took home medallions, too.

Rising Star Chef of the Year Award: Gabriel Rucker, Le Pigeon, Portland, OR

Outstanding Wine and Spirits Professional Award (Presented by Southern Wine & Spirits of New York): Julian P. Van Winkle, III, Old Rip Van Winkle Distillery, Louisville, KY

Outstanding Wine Service Award: The Modern, NYC, Wine Director: Belinda Chang

Best Chef: Great Lakes: Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI

Best Chef: Mid-Atlantic: Michael Solomonov, Zahav, Philadelphia

Best Chef: Midwest: Isaac Becker, 112 Eatery, Minneapolis

Best Chef: New York City: Gabrielle Hamilton, Prune

Best Chef: Northeast: Tony Maws, Craigie On Main, Cambridge, MA

Best Chef: Pacific: Michael Tusk, Quince, San Francisco

Best Chef: Northwest: Andy Ricker, Pok Pok, Portland, OR

Best Chef: South: Stephen Stryjewski, Cochon, New Orleans

Best Chef: Southeast: Andrea Reusing, Lantern, Chapel Hill, NC

Best Chef: Southwest: Saipin Chutima, Lotus of Siam, Las Vegas AND Tyson Cole, Uchi, Austin, TX

Outstanding Restaurant Design: Aidlin Darling Design, Bar Agricole, San Francisco

Outstanding Restaurant Graphics: Love and War, The National Bar & Dining Rooms, NYC

Outstanding Service Award (Presented By Stella Artois): Per Se, NYC, Chef/Owner: Thomas Keller

Outstanding Pastry Chef Award: Angela Pinkerton, Eleven Madison Park, NYC

Best New Restaurant (Presented by Mercedes-Benz): ABC Kitchen, NYC, Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez

Outstanding Restaurateur Award: Richard Melman, Lettuce Entertain You Enterprises, Chicago

Outstanding Restaurant Award: Eleven Madison Park, NYC, Owner: Danny Meyer

Outstanding Chef Award: José Andrés, minibar, Washington, D.C.

Friday, May 06, 2011

Emeril's Breakfast


What better way to celebrate Mothers Day, than winning the Emeril's Breakfast in Bed Contest on GMA? (Honestly, can't think of one!) Gotta love that Emeril Lagasse. What a natural-born lover of "people." Really says a lot -- and that's why the world loves him.

Anyway, watch this clip featuring past winners, and Happy Mothers Day!

Friday, April 22, 2011

Cabury Egg Crash Test


Yes, I agree. This may definitely be the reason we haven't found a cure yet for cancer. (Makes sense, don't over-think it.)

Anyway, those busy scientists at the University of Nottingham in England are at it again and just in time for Easter, they're using their scientific gadgetry to conduct various "crash tests" of Cadbury creme eggs. (Yeah, I know.)

These two videos capture physicists and chemists celebrating Easter, as only they can (basically, they are the only people who have the shiny expensive equipment necessary for a proper Easter celebration).

In this first video, the physicists have dusted off their big, scary equipment to show us how they "test" the biomechanics of creme eggs. HAPPY EASTER!

Friday, April 15, 2011

Erica Out, Food In


Jeez, could anyone really imagine a daytime world in which Susan Lucci a.k.a Erica Kane and a fictional town called Pine Valley no longer existed?? Well, looks like soon we'll certainly have to get used to it.

Seems the ABC television network will lower the curtain on two phenomenally famous daytime soaps, "All My Children" and "One Life to Live" in September 2011 and January 2012, respectively. In its place, two new daytime food-and-lifestyle show called The Chew and The Revolution aim to emulate the formula and success of ABC's The View.

The Chew will feature a rotating cast of hosts, including chef Mario Batali, restaurateur Michael Symon and nutrition expert Daphne Oz. The Revolution will feature a "dream team" of lifestyle consultants including fashion guru Tim Gunn, celebrity trainer Harley Pasternak and "American Idol" alum Kimberley Locke.

And needless to say, as much as I hate to see Erica Kane, her long list of former husbands, and the occasional long-lost son or daughter who seem to pop up from out of nowhere, leave the daytime screen (and the Soap Net channel at night), I'm happy to see two promising food-oriented shows take its place.

So after 40 illustrious years in ABC's daytime lineup, rest in piece, Erica Kane. We'll miss you, girlfriend.


Catch a glimpse here of Susan Lucci promoting her book, titled: All My Life: A Memior

Friday, April 01, 2011

2011 James Beard Foundation Awards

Photobucket It’s that time of year again. Along with the nail-biting countdown to May and the annual James Beard Foundation Awards.

The semifinalists for the Restaurant and Chef Awards have been announced, and judges from across the country will take a look at the list below and vote to narrow it down to a final list of deserving nominees. Meanwhile, check it out to see if perhaps your favorite chefs and restaurants have at least made it to the longlist.

2011 James Beard Foundation Awards Restaurant and Chef Award Semifinalists

See the entire list here

Friday, March 25, 2011

All Things Foodie: Yep, It Sells

In the wake of all the doom and gloom reports about the "dwindling" traditional print publishing industry, I totally feel like I'm repeating myself, but let me just say it again here: graphic novels about food are gaining ground these days by leaps and bounds.
From Kami no Shizuku ("The Drops of God"), the upcoming comic cookbook from Dirt Candy chef/owner Amanda Cohen, and the much-awaited Anthony Bourdain collaboration Get Jiro! needless to say, foodie graphic novels are here --and they're not going anywhere any time soon.

And now in addition to this new book genre, according to Deadline Hollywood, Showtime has bought us a script for Chew, billed as a "quirky half-hour cop show" based on John Layman and Rob Guillory’s eponymous "Chew" comic series.

Enough said.

Read more here

Friday, March 18, 2011

Diners Get Carried Away

Imagine sitting in a waterside eatery and the next thing you see, is yourself (and fellow diners) floating down river.

Well, seems Jeff Ruby's Waterfront restaurant did just that, and broke free from its dock on the Ohio River with at least 150 patrons on board. The restaurant is currently lodged under the Clay Wade Bailey Bridge, which is keeping it from drifting down the river. The barge broke from its moorings on the flood-swollen waters, then drifted downriver during the dinner rush before emergency crews rescued 83 patrons using a gangplank of ladders and ropes.

Tugboats kept it from moving farther downriver and eventually towed it back from whence it came (ie, up the river). Owner Jeff Ruby is unsure he'll reopen as the accident caused six-figures worth of damages.

Watch below as locals gather on shore to watch the gigantic restaurant being pulled upstream.

Friday, March 11, 2011

Guinness: Tastes Better in New York... or Ireland?

In all my travels to Ireland, primarily Dublin, I'll admit not really remembering if I ever ordered a Guinness stout on tap in any of my pub visits. But does a pint of the black stuff really taste better in Ireland than anywhere else?

The answer, is yes. And although scores of bars worldwide claim they serve the best pint of Guinness in the world, the majority of avid beer drinkers agree that Guinness simply tastes better in Ireland -- than anywhere else. And it seems that now there's even scientific proof.

Scientists at the Institute of Food Technologists carried out a taste survey in 33 cities in 14 countries. The majority of their testers said they enjoyed the pints of the black stuff better in Ireland than any other country

Read more about it here and HAPPY ST. PATRICK'S DAY !

Friday, March 04, 2011

Tweeting Up A Storm


It seems super star Chicago chef, cookbook author, and Tex-Mex enthusiast, Rick Bayless, found himself stewing in the middle of an unexpected media stir recently, for tweeting about the preparations for a White House state dinner honoring Mexican President Felipe Calderon.

Okay. Yeah, I know. So far, Rick's alleged faux pas sounds about as harmless as tweeting about a recent trip to Williams-Sonoma, or why those microwave recipes you just sent your kid in college don't seem to be working out, right?


This ittty bitty tweet soon led to an article in the Chicago Sun-Times reporting that Bayless' public tweeting ran counter to efforts by the "White House press operation to downplay the glamor aspect of the state dinner." In addition, it was reported that Bayless had tweeted from directly inside the White House, a clear violation of White House rules.

But Bayless immediately came out swinging, asserting that he never tweeted from the White House in the first place in a follow-up tweet, where he demanded an apology.

Anyway, read more here as Bayless fires back in this interesting White House flair up. (And um...downplayed glamor aspect aside, I hope the meal turned out okay.)

Friday, February 25, 2011

Graphic Cookbook: A Novel Idea

As I've said here before, the latest buzz in publishing is that graphic novels are here to stay -- and on the rise.

And according to the Strong Buzz, Amanda Cohen, the chef/owner of Dirt Candy, has signed a deal with publisher Clarkson Potter to create a cookbook disguised as a graphic novel.
Cohen recently spoke here about not really having a reason to add yet another cookbook to the already overcrowded (and extremely redundant) cookbook shelves. But here is how she describes the idea behind the cookbook as comic book:

"I had an idea for the kind of cookbook that would work for Dirt Candy: a graphic novel cookbook. I’m not sure if 'graphic novel' is the best term here since it’s a cookbook and not a novel, but that’s the best description I can come up with."

Okay, fair enough. But I think that simply calling it a "graphic cookbook" and setting the trend for others of its kind to follow -- might also work as well."

Anyway, Cohen is teaming upwith cartoonist Ryan Dunlavey, the artist behind the "Action Philosophers," a non-fiction comic book about the lives of the great philosophers. Her book is due to be released Summer 2012.

Best of luck wit this Amanda. Can't wait to pick this one up off the shelves -- and take it home.

Wednesday, February 16, 2011

A Saucy Cat-astrophe

Okay, the video clip below for Ameriquest Mortgage has got to rank up there with one of the best I've seen to date. (But pulleeze forgive me for being an avid cat lover as well!) And of course, whatever you do, DON'T let this happen to your marinara sauce. was your Valentine's Day dinner? :-)


Friday, February 04, 2011

Anybody Still Watching?


Sadly, gone are the Food Network heydays of Emeril Lagasse and his signature, "BAM!" heard 'round the world.
So I guess it's time now to bring out the big guns. Or at least, some of those show pitches that the network bigs might have passed on while they still had people glued to their TV screens, and mesmerized by such shows as Emeril Live or the symphonic music and pot clanging mayhem of the original Iron Chef from Japan. Bang, bang, bam...BAM.

In other words, these days it looks like the Food Network could use a little help, with a capital H.

A recent article in the New York Post reports that Food Network and HGTV ratings have fallen off in the end of 2010. In addition, the network’s quarterly declines worsened throughout the year, falling 3.3% in the second quarter and 4.5% in the third quarter, according to Nielsen numbers. Also, primetime ratings for women (the main audience for both these networks) were down last year, and Food Network's ratings among ages 18 to 49, and 25 to 54, fell 9 percent just last month.

And it comes as no surprise that the article goes on to say that Bravo, Discovery and other networks are running food-related shows -- and literally kicking Food Network square in its butt by stealing many of its viewers. Even though, some of the competition also comes from the FN‘s sister network, the Cooking Channel and the network that started it all with my beloved Julia Child back in the '60s, PBS.

So maybe it really is time for a complete programming "reality check" over at the once mighty Food Network. And instead of shows like Iron Chef, Top Chef or Kitchen Nightmares, maybe something a bit more informative to the viewing audience, with a little more quality and substance?

Um, like for instance: Maybe a few cooking shows for children, teens, and younger adults?

Friday, January 28, 2011

In Terms of Chicken

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 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

Build Your Own Butter

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

Kanye...Who Knew?

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:
“Hey Martha
I made your sweet corn chowder soup
My fly ass clique approved
And let me tell you ‘bout what else I cooked
Hey Martha
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 Martha”
Hey Martha
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

Disproving the Age-Old Myth

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