Entries Tagged 'article' ↓

in the New York Times

Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with … well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients.

via NPR

One day I was in the kitchen rubbing salt onto some slices of fresh eggplant and tossing them in a colander. My husband paused to watch.”Putting lipstick on a pig, huh?” he said.

Notes of a Gastronome in The New Yorker

Gordon Ramsay, the only chef in London honored with three stars by the Guide Michelin, is not a monster. Ramsay, who is also the host of three uniquely adversarial in-your-face television shows (“Hell’s Kitchen” in the United States; “The F Word” and “Ramsay’s Kitchen Nightmares” in the United Kingdom), is not the most abusive person running a restaurant. And although a British undercover documentary once captured him in mid-torrent, profanities flowing in a diatribe directed at a young intern, earning Ramsay the title of one of the country’s “most unbearable bosses,” the people who work for him show a tenacious, irrational-seeming loyalty verging on love. But he does get angry, helplessly and uncontrollably angry—not an earthly anger but something darker—and has trouble knowing how to stop.

via Slate Magazine

Or consider when I went to Macau to eat a Cantonese dog dinner for the Wall Street Journal. I wrote that “the meat had dark skin attached to it, was quite fatty and looked like pork … chewy, and had a very strong, though not disagreeable flavor.” Today’s foodie-writing fashion would demand that I confess that I’d never seen anything more repulsive than Rover’s skin. I’d need to itemize what happened to the tongue, brain, and genitalia of the—it turned out—stolen dog (and I’d need to go into grisly detail about the dog-napping itself, as well as its butchery).No, today’s market does not allow for food writing that aims to be allusive, playful, or elegantly simple. The prevailing style is like polenta or steel-cut oats: coarse.

via Epi Log: The latest in Food News, the Culinary Arts & Cooking

You obviously like food. And you must like reading. Hey, you’re just like me! But if you’re a true gastro-bibliophile, you’ll no doubt take issue with at least some of my picks below. Please, I invite you to beg to differ. What’s missing?

from the TV Review in the New York Times

Mr. Ramsay emerges as though he were Gwyneth Paltrow making an inspirational visit to a fat camp. Everyone around him just looks so shabby, seems to be so shabby. Peter’s, a family-run Italian restaurant in Babylon, is a mess because no one gets along. The eponymous Peter is a big clown of a guy who bleaches his teeth, squanders his money and seems to operate in an uninterrupted state of remorse over never having achieved his calling as an extra in “Goodfellas.”

via Eater’s Plywood Report

Chikalicious, which bills itself as ‘New York’s first’ dessert bar, is getting a younger sister across the street in the form of one Chikalicious Pudding.

in the washingtonpost.com

Chef Rock is already a brand name and a charitable foundation, in the rough draft of his dream. “I’m going to have a few cookbooks, hopefully. Definitely a product line. And my own culinary apparel: Food industry apparel will never be the same. There are definitely sauces and vinaigrettes I’d like to bottle. Knives, maybe. All chefs like their knives,” he says.

in the New York Times

“Food can be very transformational and it can be more than just about a dish,” she said. “That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.”

Home cooks share their secrets. Janet Fletcher, Chronicle Staff Writer

The article reminded me of my early days of cooking at home.  At first I stuck to things my mom showed me, basically filipino dishes.  Then into college I slaved away following all the details of cookbooks, even freaking out over how long to bake a lasagna by calling my brother to check my cookbook while I was at my boyfriend’s(now husband) apartment.  These days I’m pretty much just into farmer’s markets and seasonal produce and when I cook I use recipes as a guide having long ago chucked the precision for meals.  There are some good looking recipes at the end of the article and lots of advice from the home cooks.