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Would You Eat Guinea Pig?

partysugar — Mon, 25 Jun 2007 14:47:19 -0700

I consider myself an adventuresome eater. This means I'll try anything once and don't get squeamish by the sight of pig legs, fish heads, octopus tentacles, or stomach linings. Still, it's happened to the best of us: sometimes the things people eat are just plain gross. The smell is overpowering and inevitably you lose your appetite.

My sister recently traveled to the mountains of Ecuador where guinea pig is a delicacy. A girl after my own heart, she ordered and sampled the rodent stating that there was not a lot of meat and it was mostly crispy skin with a taste similar to chicken skin. How about you? Would you eat guinea pig, or is reading this making you sick?

David Chang on Slow Food (and Fast Food)

YumSugar — Wed, 03 Sep 2008 03:00:08 -0700

On hand at this weekend's Slow Food Nation was Momofuku chef David Chang, whose self-described "vaguely Asian" New York restaurants have catapulted him to celebrity status in the past several years. In a guest appearance at the festival's Green Kitchen, Chang showed the audience Momofuku's twist on caprese salad. As he was prepping for his demonstration, he was kind enough to talk to me about slow food, fast food (Chipotle and In-N-Out are his favorites), future plans, and his latest infatuation. To read what he had to say, read more.

YumSugar: Why did you get involved with Slow Food Nation?
DC: Alice [Waters] asked me to be a part of it. I've gotten to know a lot of work that she does outside of Chez Panisse. I'm not affiliated [with Slow Food] . . . but they're trying to preserve certain traditions. At the very least, it's a really amazing opportunity for people to try new things.

YS: What do you think of those who see Slow Food as an expensive cause for food snobs?
DC: I understand both points. They’re not trying to hurt people. They just want to share. It's a byproduct of American culture - the fact that we don’t have a food culture - to enjoy food is to be elitist. To not eat fast food means that you’re in a different income bracket.

YS: Where will you dine while you're in town?
DC: I'm going to eat at Michael Mina and Quince. I want to check out Daniel Patterson's restaurant [Coi]. My good friend Ed Carew opened up the Cottage Eatery with his wife in Tiburon. Tonight I'm going to go to A16. Tomorrow we're going to Chris Cosentino's restaurant [Incanto], and then we're going to Napa. I always like Bouchon, and I'd love to check out Jeremy [Fox]'s new restaurant Ubuntu.

YS: What do you consider to be your greatest culinary accomplishment?
DC: I don’t know. Honestly, [the fame], it's absurd and comedic. I’m just that dude!

YS: Where do you eat when you're not working?
DC: I love wd-50 and Peasant. I love to go to Per Se, and Hearth is a great restaurant. I love all the Grand Sichuans and Oriental Garden.

YS: What's next for you? There's been lots of speculation.
DC: Maybe trying to unravel all of this? We’re doing lunch for Ko, renovating Ssäm Bar, and redoing the menu at Noodle Bar. We’re doing an expansion of soft-serve, bakery, and dessert at the Ssäm Bar. That's a lot. So while there’s all this talk about future projects, that’s certainly flattering, but we’re just trying to keep it running.

YS: I hear you want to start an Edible Schoolyard in New York, Alice Waters-style.
DC: I would love to. That would be really great.

YS: Noodles or rice?
DC: Rice. Right now I’m infatuated with rice. As much as I love noodles, it’s the year of the rice for me, for all of the [Momofuku] restaurants. Nobody knows anything about rice. Think about Vietnamese cuisine. How the hell do you make rice with no technology? It’s pretty impressive.

YS: Top Chef or Iron Chef?
DC: Neither. I’d like Iron Chef more if Alex Lee never lost. Alex Lee may be the greatest chef America never knew about - maybe the greatest chef America ever produced - and he lost, which is a bunch of bulls**t. Top Chef is great. I used to watch it, but once you start seeing people that you know on TV, the contestants, it's like watching a train wreck. I don’t want to watch it.

YS: Tokyo or Paris?
DC: F**k, that's hard. I'm gonna say Paris.

YS: Truffles or foie gras?
DC: What kind of truffles? We'll go with truffles - no, both. I want to have my cake and eat it too.

YS: Amuse-bouche or dessert?
DC: Amuse.

YS: Chinese takeout or pizza delivery?
DC: I love both! Chinese takeout.

Source

Valerie Bolon Says Bye-Bye Blinis!

YumSugar — Fri, 21 Mar 2008 10:03:51 -0700

Wednesday night we watched as the second cheftestant left the Top Chef house. And while Valerie Bolon may never look at blinis the same, she was able to look back and cherish the time she spent on the show. Yesterday afternoon I got to speak with her about her experience. To see what she had to say, including her pick for the win and who she would like to see leave, read more.

YumSugar: Why did you audition for Top Chef?
Valerie Bolon: I've been a big fan of the show. I think the show is a great show, and it showcases all sorts of great talent.

YS: OK, I guess I should just get right to it: How did it feel to get kicked off so early?
VB: [Laughs] Not a good feeling at all. Certainly not when you're looking forward to improving yourself and getting through all the challenges. I didn't feel like I was gonna go, I was really surprised by it.

YS: At what moment did you realize you might be going home?
VB: When they said my name. Seriously, my heart sank into my stomach, I was really surprised.

YS: If you didn't think you were going to go, who did you think was going to?
VB: I thought they were going to send Nikki home, especially after the time spent at judge's table.

YS: How long were you at judge's table?
VB: It was a long time ago, I'm not sure, a half hour maybe? It's not the five minutes they show. They just argue with you and tell you that they didn't like your food.

YS: What was it like to hear people criticize your food?
VB: It was painful to hear people criticize your food. You certainly don't want to hear it. It was one of those things where I made a few bad judgment calls. You have to be tough and defend yourself as much as you can. Be strong and tough and suck it up.

YS: So did you think it was fair decision?
VB: I think it could have gone either way. Her dish was really bad.

YS: Did you get to taste it?
VB: No, they stopped serving it because it tasted really bad! It looked awful. But then again, my dish wasn't so great either. It was sort of a tough call. All it takes is one tiny miscalculation and that is going to send you home. I think it ended up being a big reality check for a lot of talented people.

YS: So are you keeping in touch with anyone?
VB: Definitely. You bond with them, you're living in the house together. Most of the people were very cool, very talented. I look forward to going out and eating at all of their restaurants.

YS: Back to the blinis for a second, what about gorillas made you think of them?
VB: Actually, it wasn't my idea, it was Antonia's idea. I wanted to do a vegetarian dish because a gorilla's diet is strictly vegetarian. I mean gorillas don't eat lamb, but that's something the judges overlooked. Also, I thought we should have something with bananas in it.

YS: So will you be making any blinis anytime soon?
VB: Certainly not! I've burned that recipe from my collection for good.

YS: So what was it like seeing yourself on TV?
VB: Nervewracking. You just don't know how it's going to be edited. We see it when the world sees it. You watch yourself and you don't remember what you said. You're being filmed 24 hours and you do so many interviews throughout the day. It was hard to watch. I'm sort of relieved I don't have to be stressed out and can enjoy watching the rest of the season.

YS: Who do you think could win the season? Are you rooting for anyone in particular?
VB: Any of those people can do it, but I'm rooting for Stephanie, she's one of my closest friends. It would be nice to have a female win it this year. Although I don't want Antonia - everyone else but her.

YS: You don't want Antonia to win because of the blinis?
VB: Well, we didn't get on so well. Sometimes you just don't mesh well. I consider myself to be pretty personable and get along with almost everyone. But hearing some of the things she had to say about me were just, wow. We didn't hit it off that well and I felt like she sold me down the river.

YS: So what are you going to take from this experience?
VB: Being able to have this experience, to be chosen for it out of so many people. It's really a true example of believing in yourself. It was a very nervewracking, daunting task. Not to know if I would be good enough or could handle it. It's all about attitude and staying positive, that's how you get the most out of your life. It helped me believe in myself and know that I should always do so.

YS: So what's next for you?
VB: I'm working as a personal chef. I have some private clients that I work for. I'm really enjoying that. We'll see what happens down the road, maybe Steph and I will partner up. We'll see what comes up, maybe a restaurant? Who knows. We'll just have to see what the future holds.

Photos courtesy of Bravo

Is Ryan Scott Ready for Some Football?

YumSugar — Fri, 18 Apr 2008 07:28:33 -0700

Some of you are lamenting the fact that San Francisco's Ryan Scott had to leave the competition already, while others are glad to see him gone. I was actually bummed to see him leave already, I think he's a really fun guy, and besides, it was tough to see another San Franciscan say farewell. Yet, no matter what you think of the guy, he's quite charming and is a lot of fun. We had a chance to speak with him yesterday afternoon. He chatted about football, future plans and putting himself up for auction. To find out what he had to say, read more.

YumSugar: Hi Ryan, thanks for talking to us again.
Ryan Scott: Of course, this the sixth interview I've done, it's good to end with someone from San Francisco.

YS: Okay, so tell us, what was it like seeing yourself on TV?
RS: It's been interesting. The response has been overwhelming and great. I can't, I'm not... what's it been like? Kinda funny really. It's been a pleasure. The editing was as good as it could get, it wasn't bad and the response has been great.

YS: So do you want to do more TV?
RS: In a heartbeat.

YS: What would it be about?
RS: Tailgating. Totally based on tailgating and chicken piccata. [Laughs] No, it'd be a simple show based around helping people. Just quick, fast, easy, simple healthy meals. I'd have friends come over, I'd want to have an SF based show since we don't really have one. It's my turn to do one, and it would be great to bring in chefs like Gary Danko and find out what they eat on their day off. I think it would be great.

Whatever it is, it won't be reality based. We've pitched around a few ideas. I just want something that's a good experience. We've got a UK based company that's interested. So we'll see.

YS: Alright, let's talk about last night's episode. Really? Poached pears at a tailgate party?
RS: Do I look like a guy that goes to a freaking football game? It's just not me. I wanted to give the whole experience, with an entree and dessert. And the weird part is Padma liked the pear, she thought I should have served it in a dixie cup. So I brought some California flair to a tailgate and they didn't like it.

YS: You should have put it on a stick.
RS: Padma said that too.

YS: So what was going through your mind during judge's panel?
RS: I was blown away. The people [at the tailgate] were so responsive, maybe it was the schmoozing factor. At least I didn't ask fans what Spike did, when the Bears last won the Super Bowl, thank god. You know, I don't even know who was at last year's Super Bowl.

But at judge's panel, I just couldn't believe it. I really felt any of us three could have gone home. I think they knocked Mark too much. They knocked him and his chowder. Top Chef is about your own interpretation. I did mine of a tailgate and he did his. I went home, so what are you gonna do?

YS: Did you cry?
RS: [Laughs] No, but you know, you're wound up and then suddenly they ask if I missed my family or my then girlfriend. And then you think oh god you're going to get a tear out of me. It's really an emotional roller coaster. And you get close to people. How can you not? It's only five weeks, but you're cooking nonstop.

YS: So who are you rooting for?
RS: I'm rooting for a couple of people. I'm a fan of Rich and think he has a good chance, and I'm a huge fan of Steph and Antonia. I ate at her place in LA. But I think Steph is just really hitting the mark. Her flavor profile is really what people want right now.

YS: Going back to judge's panel for a minute, what were you thinking during it all?
RS: Well here's the play-by-play. I'm looking at Paul Kahan, who I respect. I'm looking at Tom and I'm listening to what they're saying, and they're going to town and they're brutal. And really all I'm thinking is that I'm really going home because of tailgate. And then I thought of all my friends who watch sports and they're going to rip me apart. I've been invited to more football games this morning then I have in my entire life.

YS: At the end of the episode you said the experience wasn't going to change you, but it would change the way you cook. What did you mean?
RS: Well it broadened my horizon to new techniques. I mean you put a bell pepper in front of 16 people and everyone's going to do something different. What I got from this is how to look at things differently. I mean I cook stupid simple, and it opened my eyes to new techniques.

YS: So now that you're not at Myth, do you have much free time?
RS: I really thought I would, but I've been busier than I have ever been. I've been able to get my business license together, and I'm working actively with my business partners. We've been together 18 months and we put two offers yesterday on two different restaurants. It just doesn't happen that easily. Any restauranteur knows you can't just do that. We want longevity. I want the next move to be a really good move and we'll hold out until we can be the next Nopa or Zuni Cafe. I want to be open forever, the kind of restaurant where you can come back to all the time.

YS: Sounds good, we can't wait to hear more about this. But now we have just one last question, have you been reading the blogs?
RS: No. Why what do you want to know? Is there something one of them says?

YS: Oh nothing in particular, we were just wondering if you've been reading what people have to say about you.
RS: No, Sam recommended that I don't read them, so I haven't been. Why is there something negative I should know about?

YS: Oh no, just some people hate you and are glad to see you leave, and others thought you were kicked out too early. I was just wondering how you felt about it.
RS: Well people need to understand that we're people and we have lives and you can come on down and see me at my restaurant. And there's always going to be positive and negative. I guess that just comes down to their opinion. I mean I can't even go to Whole Foods without people taking photos. It's such an honor and it's so cool. I'll just say that San Francisco really seems to be into the show. The fact that I can't go anywhere without people blogging about it. For example, I was at Safeway buying instant coffee for a tiramisu - I don't have an espresso machine at home - and this woman stopped me and asked me what the challenge was. It's been great. You just have to take the positive and the negative.

Also note that Ryan is going to be part of an upcoming Bachelor Auction for Charity. He said he did it last year and agreed to do it again this year. He says if his celebrity can help raise more money for a charity he believes in, then it's all been worth it.

Photos courtesy of Bravo

Top Chef Winner Stephanie Izard Keeps It Real

YumSugar — Wed, 18 Jun 2008 15:00:46 -0700

I know you all were as excited as I was to see Stephanie Izard become the first female to win Top Chef. Congratulations, Stephanie!

Over the course of the show, the Chicago-based chef, 31, kept her cool while churning out creative and comforting dishes. After the finale, I was delighted to get to speak to Stephanie about her favorite parts of being on the show, how her life has changed, and what she's cooking up next. To read what Stephanie had to say, read more.

YumSugar: What has been the response to your victory so far?
Stephanie Izard: The feedback has been great. Most everybody is excited that I won and says they were rooting for me from the beginning. I was at [Chicago's] Green City Market this morning, and everyone was cheering. I was with Valerie from the show, and we were like, maybe we should have gone a little incognito.

YS: What was going through your head during the final judges' table, when Padma said your name then took that very long pause?
SI: I was like, oh my God, she’s gonna tell me to pack my knives and go. You know, on Project Runway, they always call out one more person. The pause was even longer in real life, so I was just staring at her, and when she said I was the winner, I was like, "What?!" I think I had sort of talked myself out it.

YS: Why did you decide to make the ricotta pound cake?
SI: Before I left, I spent a week trying to come up with different dessert ideas. I really liked the cake, but I was just second guessing it trying to come up with different components. I don’t even like cheesecake, so I don’t know what I was thinking making a ricotta filling. I still lose sleep over that ricotta pound cake. I’m sort of a perfectionist, and I would have rather won with a perfect meal.

YS: On what challenge do you think you performed best?
SI: I think I'd say restaurant wars. Having owned my own restaurant, I was able to show that I’m well-rounded, in that I can run the front of the house and I made some great dishes, too.

YS: What aspects of your personality make you a good chef?
SI: I don’t have a big ego, and I have a way of earning the respect of my peers and my employees without screaming. You can get people to respect you as a boss without turning to that route. I just try to stay calm and respond in a calm manner. Being a perfectionist, it’s my detriment that I’m just never happy with anything. But I'm always pushing myself to get better and better.

YS: What's next for you? What are you working on now?
SI: I actually owned a restaurant for about three years, and I sold it just before going on the show. I’m ready to get back in the game. I want a place for people to come actually eat my food. I am just searching around Chicago for a new restaurant space and for business partners and investors. I’d love to have a place open by late next Spring, so we’ll see if I can make it happen. It's going to be very reflective of me and the restaurants I like to go to. There’s not going to be any pretension or $40 entrees. It’s all about good food and beers and having a good time.

Photos courtesy of Bravo

Sonnabobble Is Getting a YumSugar Apron!

partysugar — Tue, 06 May 2008 13:16:15 -0700

Let's all give a round of applause to April's top commenter on YumSugar, TeamSugar member sonnabobble. Congrats sonnabobble! You'll be receiving a YumSugar apron in the mail soon. When dealing with kitchen disasters she suggests keeping first-aid supplies in the kitchen:

I always burn myself getting things out of the oven . . . or flipping things like tortillas with my hands (i know it's stupid, but that's how my mom and grandma do it).That's why i keep the burn salve in the kitchen cabinet.

She loves to cook and won't change her shopping habits just because food costs more:

I buy stuff on sale, and use coupons when the store puts them next to items, but i buy what i want!! i love to cook and i'm not gonna stop . . . plus, it's still cheaper than eating out.

Thanks for being our top talker sonnabobble!

Want your own YumSugar swag? Then come out of hiding and start leaving comments! The person who leaves the most comments during May will also be rewarded a YumSugar apron, so start talking! You must be a TeamSugar member to comment, so if you're not a member, please register here for an account.

If you're feeling a bit shy you can always order your own. I've put some of my favorites - like the apron and bib - below, but there's lots more to choose from.

For The Love Of Ice Cream Roundup

YumSugar — Tue, 31 Jul 2007 07:01:38 -0700

Well everyone, it looks like we do indeed all scream for ice scream! I am so impressed, when I asked you all to submit your own ice cream post, I was not expecting such a great turnout - there were 26 entries! They ranged from adult ice cream sodas to watermelon bombs and everything in between. One of my personal favorites even has a video to accompany it.

Entries #1 & #2
Our first two entries come from TeamSugar members beamer1 and crispet1. For this challenge they've put their minds together and have come up with a mango frappe and a scoop of mango ice cream with sticky rice. They both sound amazing, I'm not sure which one I would choose!

Entries #3 & 4
TeamSugar member sumnboutme wants to make sure we know about Jeni's Splendid Ice Cream with flavors like Thai Chili, Salty Caramel and Goat Cheese with Balsamic Cherries, how can you go wrong?! Sumnboutme also wants to make sure we check out her recipe for a Lemon Fog Martini - vodka, triple sec, lemon sorbet, sign me up!

Entry #5
The next entry comes from Curious Alice. She has a whole batch of ice cream tips including, great definitions, how to make your own ice cream, and a review of several machines.

Entry #6
Pam of Project Foodie reminds us all that no matter where you are in life, ice cream is always a first love.

Entry #7
J in Walnut Creek has a great story about how when she was a child, she and her pal stole ice cream, dropped it on the floor and ate it anyway. Loved it!

Entry #8
It's as if TS member luvbriere is trying to melt my heart. What could be better than an orange custard ice cream? How about and orange custard that is mixed with chocolate chips and caramel & chocolate swirls.

Entry #9
All the way from Turkey we have Cenk at Cafe Fernando with amazing sounding Gianduja Gelato. Oh and did I mention it was an ice cream sandwich too?

To check out the rest of the spectacular ice cream roundup (and believe me, it's worth it, you guys were awesome), read more

Entry #10
Paula wanted to let us know about the best ginger ice cream ever. It's so good she suggests you eat it naked, as in plain!

Entry #11
Kat from Berkeley based KungFoodie, wrote in to tell us about her Honey Sweet Frozen Peach Yogurt. Anytime yogurt can be described as XXX sounds fab to me!

Entry #12
PartySugar's gonna drool when she sees this dulce de leche & nougat ice cream that Rachel dreamed up.

Entry #13
Mercedes in New York sends us two classic Italian deserts in one with a tiramisu ice cream. Plus, she's got an ice cream project up her sleeve for the month of August!

Entry #14
Anne sends this Irish Coffee Ice Cream Cake all the way from Sweden! The best part? You don't even need an ice cream maker!

Entry #15
My French is a little rusty, but Edith sent in this lovely white chocolate ice cream with dark chocolate chunks proving that great food transcends languages.

Entry #16
Jason of YuzuMura sends this intriguing recip for pistachio saffron kulfi. I can't wait to try it!

Entry #17
My pal Meeta at What's For Lunch, Honey? brings us this show-stopping, beautiful, don't settle for second best cherry semifreddo cake.

Entry #18
Ulrike writes in all the way from Nothern Germany just to share choclate ice cream. If you're not a fan of chocolate, there's always marzipan, honey lavender, tarragon and more!

Entry #19
TeamSugar member mellafe would love to share her favorite drink Cafe Helado. Coffee powder, milk, vanilla ice cream and whipped cream? Yum!

Entry #20
Gabi from The Feast Within has graced us with a spiced Ibarra Mexican chocolate ice cream. Delish!

Entry #21
TeamSugar member radarkitty sends us this great tale about ice cream, baseball and a famous old man.

Entry #22
WildHeavenFarm tempts our palates with something she calls Dirty Monkey Ice Cream. There isn't a photo to accompany it because it was devoured before one could be taken!

Entry #23
Who says ice cream soda has to be for kids? Not davie_k, she suggests adding a shot of vodka to an ice cream soda for a nice grown-up twist.

Entry #24
Why stop at vodka? Our own SweetPeasMom continues the adult ice cream trend with her Pina Colada Smoothie. Ice cream and rum!!! Seriously do I need to say anything else?!

Entry #25
And finally our last entry comes from lickety split who decided to make the beautiful watermelon bombe. Check out the video below:

Entry #26
Update: This one went missing in my inbox, but you guys can not miss out on it. Brooke from Colorado sends us a simple recipe for an amazingly simple, extremly sniful fabulous ice cream cake. I'm going to have to make this one sometime!

Thanks again to everyone who sent in their submissions! If you still haven't had your fill of ice cream, don't forget that we're still creating new ice cream sandwiches each week!

Image Source

See Paula Deen Live!

YumSugar — Mon, 30 Apr 2007 05:58:31 -0700

If you've ever wanted to see Paula Deen live, now's your chance. This summer she's kicking off a "National" Tour - I put national in quotes because it's only five cities: Shreveport, Charlotte, Nashville, Dallas and Atlanta. Each two hour show will feature Ms. Paula cooking up some of her favorite dishes, answering fan questions, sharing tips and doing whatever it is a chef does when on tour.

"People need to get on back to the kitchen," said Paula. "I'm gonna show you how we do it at my house. I'll tell you what I cook and share the secrets to making it good. But the most important thing I want folks to realize is that the memories are what matter. Families get to know each other through cooking a meal together, and then sitting down and lickin' their plates clean. Now that's comfort food."

Oh, that's what they do when they're on tour. They lick their plates clean...

If you live in one of those five national cities, then act fast, tickets are on sale now.

And if you don't live in one of those cities, don't fret, you can always register to win a trip to see her in Atlanta. If you win, please tell me what they have backstage in the greenroom, I want to know if she actually eats the deep fried butter balls.

Source: PR Newswire
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