YumSugar

Yummy Links: From Steering Wheel Tables to Preggatinis

partysugar — Fri, 09 Oct 2009 05:50:34 -0700

Just what the world needs! A steering wheel dining table. - Eat Me Daily
Michael Symon has plans to open a burger joint. - Eater
Did the Internet kill Gourmet magazine?- Serious Eats
Ashley talks about her experience on Top Chef. - The Feedbag
Do you have a food blog? Here's how you can celebrate Gourmet. - A Mingling of Tastes
Michael Ruhlman is now excepting your comments and questions. - Chow
Mario Batali describes his ideal last meal. - The Epi-Log
Ben Ali, the founder of Ben's Chili Bowl has passed away. - Grub Street NY
Moms-to-be: check out these non-alcoholic mocktails. - Simply Stated

Do You Eat at The Cheesecake Factory?

partysugar — Wed, 15 Jul 2009 10:30:10 -0700

Michael Ruhlman is a well-respected author in the food industry. Recently he shocked everyone when he wrote an article (prompted by a challenge from fellow journalist Kelly Alexander) that praised The Cheesecake Factory. A resident in malls across America, The Cheesecake Factory has an extensive 20-page laminated menu. While I haven't eaten there in years, it holds a special place in my heart: The Cheesecake Factory is where I had my very first mojito (shh...I wasn't 21). How do you feel about the establishment? Do you think the food is good?

Photo by flickr user mela sogono

Yummy Links: From Michael Chiarello to Michael Ruhlman

partysugar — Tue, 30 Jun 2009 07:50:20 -0700

How chef Michael Chiarello deals with the crazies who come to his restaurant. - Eater SF
Calling all hot girls: Carl's Jr. wants you to star in its next burger commercial. - Eat Me Daily
Ten drinks that could only have been invented in America. - Endless Simmer
Learn how to make perfect French fries a la Bobby Flay. - Serious Eats
Take a closer look at Brooklyn's UnFancy Foods Show. - The Feedbag
Is the torta the new banh mi? - Grub Street
A brown sugar berry cobbler is a welcome finish to a Summer barbecue. - Epicurious
Michael Ruhlman discusses his new book. - Chow

Michael Symon Shares Tips on Flavor and Spice

YumSugar — Tue, 23 Jun 2009 11:30:31 -0700

"I like to do demos because they let me vent," Michael Symon admitted in Aspen. Which was fine by the crowd. It was only 10 a.m. on Friday, but the audience was roaring with laughter. At his In Praise of Pork seminar, the Iron Chef, who's set to release a book with Michael Ruhlman this November, showed that he's just like us. He accidentally lights up the wrong burners and secretly loves Miracle Whip (he buys a giant tub incognito and has to hide it in the back of the refrigerator). Still, the renowned chef had a lot of knowledge to impart on the audience when it came to seasoning and spices. Learn Symon's tips for enhancing food's flavor when you read more.

Michael admits he wants to "kill the guy who invented the garlic press." Always chop garlic by hand. A food processor makes garlic taste bitter and "hot."
Go Greek and put cinnamon - the world's most underrated spice - on everything from meatballs to lamb.
Buy spices in whole form, not ground. When you buy ground, it's impossible to know whether the spice was ground last week or four years ago.
Likewise, buy fresh herbs. When you buy dry herbs at the grocery store, you just don't know what you're getting.
Don't discard the stems of vegetables such as watercress; they contain much of the vegetable's flavor.
When zesting, only complete one pass, otherwise you'll hit pith, which imparts a bitter flavor.
For flavor without heat, remove the seeds - and ribs - in hot peppers. There's actually more heat in the rib than in the seed.
Don't cook with extra-virgin olive oil; blended olive oil is sufficient. For added flavor, cook with rendered animal fat.
Unlike Italian olive oil, which may contain olives from other regions or countries, Greek olive oil is required to contain olives from only that region. Greek extra-virgin olive oil is a great, affordable addition to your kitchen.

On my next attempt at meatballs, I'll be adding in a dash of cinnamon. I'm also surprised to hear him sing the praises of Greek olive oil. Do any of these tips come as news to you?

Let's Dish: What Are Your Culinary New Year's Resolutions?

YumSugar — Thu, 01 Jan 2009 05:30:34 -0800

Every January, we are filled with renewed determination to be more organized, stop smoking, or lose weight. While I make plenty of common New Year's resolutions, since food and cooking are such an important part of my life, I make culinary resolutions as well. Whether it's sharpening my knife skills, learning an unknown kitchen technique, or experimenting with exotic cuisines, I always feel like I have something new to learn.

After reading Michael Ruhlman's Elements of Cooking, I've been wanting to make my own veal stock from scratch - a long, drawn-out process that takes more than a day. But the famous author and Next Iron Chef judge has made so many arguments about veal stock adding depth and body to sauce that I simply have to try incorporating it into my dishes.

What kitchen accomplishments are you determined to make in 2009?

Source

Yummy Link: Who Won the Golden Clog?

YumSugar — Fri, 22 Feb 2008 14:35:22 -0800

Wonder who won the Golden Clogs? Check out this play-by-play of the presentation. My favorite part happened at 3:06, the Rocco award presented by Rocco himself! - SF Eater

Announcing the First Golden Clog Award Nominees

YumSugar — Wed, 20 Feb 2008 09:13:31 -0800

You may know the James Beard Awards, and you might also know the Food Network Awards, but have you heard of the Golden Clog Awards?

Food author Michael Ruhlman - you may remember him from The Next Iron Chef - and bad boy Anthony Bourdain have put their heads together and have created the Golden Clog Awards. They said it's born out of "too many beers and late night yakatori," and I think it's just downright fun. The categories are hysterical, and their reasons even more so. Bourdain has actually managed to nominate himself for an award even! The actual awards will take place this Friday, but if you're curious to see the categories - including "The Alton" and "The Douchebag" - and nominees, read more.

The Fergus:For greatest achievement in pork, and/or guts
Martin Picard of Montreal's "Au Pied de Cochon"; David Chang of New York's "Momofuku Noodle Bar and Momofuku Ssam and ..."; Chris Cosentino of San Francisco's "Incanto"
The Alton: For being on Food Network and yet, somehow managing to Not Suck

Duff Goldman for Ace of Cakes--and for his relative low visibility and seeming lack of cooperation in the usual knuckleheaded FN Holiday co-branded clusterfucks; Ina Garten for actually cooking just about everything impeccably--and for (like Duff) being nearly invisible elsewhere on the Network; Giada de Laurentiis for doing everything (but the food) wrong and yet... still cooking consistently better than she has to.

The Mario: For the chef/restaurateur who best multi-tasked, multi-platformed, merchandised, whored himself, or opened multi-units (either while impaired--or not) and yet STILL managed to protect the quality of the mothership--while continuing to make valuable contributions to the restaurant landscape

Tom Collichio, Thomas Keller, Mario Batali

The Rocco: For worst career move

Gordon Ramsay for the cruel and pointless freak show that is Hell's Kitchen; David Burke for the "Hooters in a Hula skirt" non-charms of Hawaiian Tropic Zone in Times Square; Tyler Florence for Applebees, Applebees, Applebees

The Chef's Chef Award: Also known as The What's a Publicist? Award for the chef who continues to make the kind of food other chefs like, while flying largely under the national radar

Scott Bryan for Veritas and now -- some place in Virginia; Mark Vetri for Osteria and Vetri in Philly; Paul Kahan for Blackbird and Avec in Chicago

The Cat Cora Award: For most fame based on least actual culinary achievement

Guy Fieri for..."Tex Wasabi?"; Tony Bourdain--"One fucking book. Did this asshole ever work anyplace GOOD?"; Robert Irvine--"Sir Robert? Uh....Maybe not. Prince Charles' wedding cake?...uh...no. White House? Hmmm..not according to Walter Scheib....Five Stars? Who IS this guy? Really?"

Looking for Love in all the Wrong Places Award:

MJ Adams at the Corn Exchange in Rapid City SD; Andrew Meek at Sage in Windsor Heights, Iowa; Jim Kyndberg at the Bayport Cookery, Bayport MN; Stuart Tracey of the Pirogue Grill in Bismark, North Dakota

The Steingarten: For the writer or blogger who actually GETS it

Bill Buford for Heat; Pim for Chez Pim; Mike Nagrant for Hungrymag.com

The Douchebag: For the best example of twisted, repressed, or compromised "I'd rather be making lemon bundt cake with My Cat, Mr. Mufflesworth" journalist who actually HATES food and hates the people who make food even more

Alan Richman for taking a big Dump on New Orleans at the worst possible time. And for his totally disingenuous piece on celebrity chefs not being behind the stove when Alan chooses to dine; John Mariani for continuing to be John Mariani and do what he does so well. Which is--apparently--get free stuff; Bob Lape--"Do I have to pay for that?": Regina Schrambling for her deranged, embittered--yet fascinating--gastropoda.com, where she raves and rags on her former employers--(and Mario Batali) like an ex-lover-turned-bag lady.

The Swollen Liver Award: For the chef/or food person who has most consistently resisted the cruel attentions of PETA and the Food Police

Laurent Manrique, Michael Romano, Chris Cosentino, Ariane Daguin

The Crazy Bastard Special Achievement Award: For the chef/operator who did the most insanely wonderful or heroic fucking thing in recent memory

Chef Donald Link of Cochon in New Orleans.

The Supreme Order of Clogness Award: For the chef or restaurateur or food writer or food producer or food "personality" who simply did it best--or made the most significant thing, moved things forward, or changed the landscape of food in wonderful NEW ways

Winner to be announced.

Source

Who Is Your Favorite Food Reality Judge of 2007?

YumSugar — Fri, 14 Dec 2007 11:01:31 -0800

Now that we know who your favorite food reality contestant, is we thought we'd continue our Best of 2007 coverage by finding out which judge you liked best.

Source, Source, and Source

Definition: Charcuterie

YumSugar — Tue, 13 Mar 2007 11:58:21 -0700

Charcuterie

French term that is derived from "char cuit" which means "cooked meat." It is mostly (but not exclusively) a reference to cooked or processed pork products such as sausage and terrines.

It can also refer to the place where the charcuterie is sold, similar to a delicatessen.

So you could buy charcuterie at the charcuterie from the charcutier (which literally means "pork butcher").

You can learn more from the book Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn ($22.05).

Food Section Sampler - Apr. 29, 2009

YumSugar — Wed, 29 Apr 2009 12:50:48 -0700

Which type of coffee pot is the perfect match for you? - Chicago Tribune
Forget the gizmos, Michael Ruhlman suggests investing in a kitchen scale. - Los Angeles Times
Food service companies have threatened to boycott Florida tomatoes if growers don't improve farm workers' wages and conditions. - Washington Post
Restaurateurs have been showing appreciation for their regulars with extra-special perks. - Boston Globe
Fava leaves are just as satisfying to eat as their legume counterparts. - San Francisco Chronicle
Familiarize yourself with the right cooking techniques for inexpensive cuts of meat. - New York Times
Italian Prosecco is inexpensive, wildly available, and better-tasting than ever. - Wall Street Journal

Source