The Fourth of July is one holiday where some chefs actually got the chance to spend time with family and friends, and while off the line, our favorite food personalities didn't go off-line. Instead, they shared their Fourth of July memories and experiences with their fans via Instagram and Twitter. Keep clicking to take a look.
Asian supermarkets can be equal parts intoxicating and intimidating to those unfamiliar with their wares. Thankfully, Andrew Zimmern has come to the rescue: After demoing how to make classic Chinese dishes like dumplings and hand-pulled noodles at the Food & Wine Classic in Aspen, Zimmern answered a few crowd questions; one regarded his five must-buy ingredients from the Asian supermarket. Rather than stop at five, Zimmern enthusiastically rattled off seven; keep reading to see what he suggests seeking out.
Knowledgeable, affable, and nothing if not entertaining, Andrew Zimmern is the ultimate showman, as his legions of Bizarre Foods fans know. So not surprisingly, his dim sum cookery demo at the Food & Wine Classic in Aspen was not only informative but also peppered with a host of goofy, often self-deprecating quotes. Keep reading for the five best.
- On his ego: Zimmern joked, "I love holding things that are steaming. Usually it's my ego," after he grabbed a still steaming-hot cabbage when prepping the filling for dumplings.
- On the question he's most asked: "How the eff do you eat that?" His standard response? "Usually it's good!"
- On why his fingernails were painted blue: Zimmern spent the night before his demo with buddy José Andrés and his two daughters, who tried to convince Andrés to paint his nails to no success. They then turned to Zimmern, because, Zimmern hypothesized, "he's Daddy's friend that'll do anything."
- On why he's qualified to teach Chinese cookery: "Jewish boys from New York really can cook Chinese food because we eat it every Sunday night."
- On his other secret to cooking Chinese food: For the best results, Zimmern taps into his "inner Chinese grandma."
Making homemade noodles might seem like a dish best left to professional chefs, but Andrew Zimmern wants to change that. While the Bizzare Foods host showed off his challenging Chinese hand-pulled noodle technique at the Food & Wine Classic in Aspen, he also peppered his cooking demonstration with useful tips when making any from-scratch noodle recipes. Here are his steps to noodle success:
- Use the right tools: Unless your kitchen is outfitted with stainless-steel countertops, Zimmern suggests picking up an 8-by-30-inch stainless-steel door kick plate for about $3 from the hardware store and duct-taping it to your counter. This slick surface makes shaping dough infinitely easier and is also a "great tool for pasta and baking work." Still skeptical? "You're just going to have to trust me on this," he quipped. "It's something you need."
- Get gluten forming: Unlike pasta, choux, or pie dough, this dough isn't delicate or supertender, and it can handle a little roughness. Zimmern made the dough for the noodles in a stand mixer, further promoting gluten formation by adding all of the water in one addition to the flour. Zimmern explained that "the chewier they are, the better."
What do a deconstructed bowl of pho, a Cuban sandwich-quesadilla hybrid, and a cup of orchid vanilla almond frozen yogurt have in common? All three, and many more inventive bites, had attendees queuing up in winding lines to try a bite at the South Beach Wine and Food Festival's Trucks on Midtown's Tracks event hosted by Andrew Zimmern this past Sunday. Click through for a look at everything we nibbled, sipped on, and devoured on that lively, lovely afternoon.
Andrew Zimmern's got a show on the Travel Channel, a food truck, a wife and kids, a new book, nearly a dozen partnerships, and a place on Anthony Bourdain's new book tour. But for a culinary personality juggling so many projects, he's got a surprisingly laid-back attitude about it all. Case in point: at the South Beach Wine and Food Festival, hours before competing in a volleyball tournament, appearing living on Sirius Radio, and judging the festival's Burger Bash, he was sunning shirtless by the pool at the Loews Miami Beach Hotel with friend and fellow chef Michael White. Before burgers but after volleyball, we had a chance to catch up with the TV host when he was at a kickoff event for his new partnership with travel company Traterra.
PopSugar: What have you been up to in South Beach thus far?
Andrew Zimmern: Last night I went to the Q; I had my son with me, and kids weren't allowed in, so we played tag on the beach and smelled barbecue. It was just as good. Today I did a volleyball tournament: my team — the old, fat men — won the tournament, which was just unbelievable. I have this event with Traterra. I believe strongly in what they're trying to do: to bring real travel, not tourism, to everyone. I'm judging Burger Bash tonight. We have a system so you don't have to eat all 34 [burgers]. You divide them, and everybody takes [a flight], and you rate your top two or three, and then everybody tastes them again. The aggregate is you're only eating 16 burgers, or something like that. It's a good system: I judged it [in previous years] when you had to eat all 22. It was terrible. Talk about the meat sweats! We'll go to some fun afterparties tonight. Tomorrow, I'm doing my kids event out in Jungle Island, which is wonderful: it's cooking healthy food with kids. I make them laugh, and we have a good time. I get more out of it than my kid, I'm sure. I've got my event on Sunday, Trucks in the City. We've taken over a corner of the [Miami] Design District, and we're putting 24 of the best trucks from town in one place, and we having a great truck meet-up. And my truck is there, AZ Canteen.
Keep reading for more on what's next for Zimmern.
At the Food & Wine Classic in Aspen, cooking demonstrations and wine seminars take place all the way from Friday morning to Sunday afternoon, and one might sit down to learn about any cooking topic, from knife skills 101 to a primer on the Northern whites of Italy. This year, I sat in on each of these seminars — led by Andrew Zimmern, Bobby Flay, and Michael Symon, respectively — where I learned at least a few great tips from each star chef, regardless of the discussion at hand.Source: WireImage
- A classic French farmhouse vinaigrette — Zimmern shared his favorite recipe for us, divulging that he stole it from Pierre Gagnaire in Paris. "I use cider vinegar, peanut or safflower oil, cream, and salt and pepper," he told us.
- Potatoes — Duck fat fries are a thing, but if you can't be bothered to turn on the deep-fryer, then just toss roasted potatoes with seasonings and duck fat.
- Steak — Here's one we really hadn't thought of: to make your next aged steak really over-the-top, drizzle melted duck fat on top of it. Talk about the ultimate indulgence!
We can't wait to try the farmhouse vinaigrette. What do you do with duck fat?
Ever wonder if Bizarre Foods host Andrew Zimmern gets sick while eating his way through exotic foods from different cultures? Well, we found out when we chatted with him at a recent CASCAL soda tasting event. He also let us know what it's like to eat crazy food combinations from around the world. Want to learn how to eat like a local from Bangkok to Baja? Watch the video now!