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Do You Like Raw Onions?

partysugar — Thu, 25 Sep 2008 06:45:33 -0700

Let's Dish: What Foods Did You Once Dislike But Now Love?

YumSugar — Tue, 01 Jul 2008 15:00:31 -0700

Most of the food lovers I know were pickier eaters as kids. Over the years, as we try more foods, we discover that tastes we once disliked have transformed into deliciousness. I don't know about you, but once I start liking a new food, I can't get enough of it. When I first realized I liked brussels sprouts, I went on a serious brussels sprouts eating binge. Does this happen to you? What formerly reviled foods do you now get excited to eat?

Source

Catching Up With Chris Cosentino

partysugar — Mon, 13 Jul 2009 13:04:20 -0700

Since he competed in the Next Iron Chef two Summers ago, San Francisco's acclaimed offal-chef, Chris Cosentino, has been a very busy guy. He's worked nights at his head-to-tail rustic Italian restaurant, Incanto, opened a salumeria, Boccalone, at the Ferry Building in SF, and filmed a new television show, Chef vs. City, for the Food Network. Last week Chris took some time out of his hectic day-to-day to show me the graffiti-style "Shut Up and Cook" mural in the kitchen and to chat about everything from his 4-year-old son's eating habits to why he actively tweets. Find out what the chef had to say and read more.

On the Aug. 7 debut of Chef vs. City: It's very exciting, but it makes you nervous. We've already shot the entire show, but I don't get to see any of the final edits. I am what I am.

On food trends: I don't think food is trendy at all. I'm not reinventing anything here at Incanto. I'm just reintroducing. It's a realization of the past. Folks are more connected to where their food comes from. People are more interested in food - they're sharing with their neighbors, they're joining meat co-ops. They feel more connected to food because it's the ethical thing to do, not because it's trendy. You could say that Korean food is trendy right now, but to me a trend is something that comes, gets really popular, and goes away. Korean food isn't going to go away. It's just that more people are aware of Korean food. It's becoming mainstream, but it's not a trend. It's like bacon, people aren't going to stop eating bacon. Ever.

On his love affair with offal: Working in restaurants you see all the meat come in. Sure, there's always foie gras and sweetbreads, but when I came to work here [at Incanto] I wanted to cook rustic peasant food and the basis for this type of food is using every piece of meat. Using the whole animal. I've started harvesting my own animals and that changes your perspective.

On the one thing he won't eat: I eat everything. The only item I ever disliked - it turned my stomach - was balut.

On what's next for Boccalone: We just launched the mortadella hot dog. I like to do a hot dog during baseball season. We already make mortadella, but now we are just packaging it in a different way. I plan to continue rolling with what we are doing. I like to make really good consistent products. This is what we strive to do on a daily basis.

On how the Internet has changed the role of the modern chef: I have a lot of fun with Twitter. It's only 140 characters, so you really have to think about what you are saying. These sort of things are important because people want to communicate. People want to be in contact with chefs. They want to know how to cook, they want to ask questions. With my website, I try to bridge the gap. It gives me direct contact with the people. The Internet, Twitter, blogs have broken down a barrier. There is more exchanging of information occurring. I try to answer all the emails I get.

On raising a foodie son: My son will eat anything. He's had tripe, he's had beef heart tartar. At the Ferry Building last Saturday, he ate a dozen oysters by himself and he's 4 years old!

Source: Lisa Hamilton

Come Party With Me: March Madness - Drinks

partysugar — Thu, 26 Mar 2009 12:50:44 -0700

When selecting a beverage to pair with a sporting event, like a basketball tournament, beer is the first thing that comes to mind. However, I know some of the Sugar girls dislike beer, so I'm going to serve shandys.

A shandy is a British beer cocktail that combines brew with lemonade. This recipe from the current issue of Food & Wine magazine jazzes up the traditional shandy by adding in ginger. Refreshing and sparkling, this drink looks perfect for Spring.

In case guests prefer to sip something else, I'll also have chilled white wine and sparkling water. To learn how to make the ginger shandies, read more.

Ginger Shandies
From Food & Wine

Ingredients

Three 11.2 ounce bottles of chilled Hoegaarden beer
One 12-ounce bottle chilled ginger beer
1 thinly sliced lemon
Mint springs, for garnish

Directions

In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs.
Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.

Serves 6.

Print recipe with images | without images

Leah: "I Didn't Really Like the Way They Made Me Look"

partysugar — Fri, 13 Feb 2009 08:00:56 -0800

I think it's safe to say that the majority of viewers weren't surprised to see Leah pack up her knives and go on the latest installment of Top Chef. Since restaurant wars and the infamous kiss, it was obvious that her heart wasn't in it to win it. I spoke to Leah yesterday and as is to be expected, she's no longer with her boyfriend. To see what she had to say about Hosea, and her experience, read more.

On the difficulty of the competition: I didn't realize how quickly and on the spot you have to think and come up with ideas. For me, cooking is more a process of trying out things and thinking about it. You can never prepare yourself for the actual game. It was hard being in my hometown. I mean we would go on challenges and be four blocks from my apartment.

I was so close to my bed and my real life, but I couldn't just walk those blocks and go sleep in my bed. It was very hard. Knowing I'm so close to home, but I can't go there or talk to anyone.

On her relationship with Hosea: There's not much to say. We hung out all the time. We kissed on TV, but there was really not much more to it. We are actually just really good friends. He was my support on the show. Everyone paired off into cliques and friendships formed. There were certain people that you would go to and I would go to him. Since we are of the opposite sex, there will be always be an element of flirtation to the relationship. But, no we aren't and weren't romantic.

On Bravo's portrayal of her: It was not good. I kind of stopped watching the show. I didn't really like the way they made me look like this girl who was throwing myself on Hosea. That's not how it went down. That whole portrayal of our relationship - I didn't think it was accurate at all. It was a story line. For the most part I acted like I would in real life. People who know me, know how I am. People who know me through the show, can think what they want. Not everyone is going to like you and not everyone is going to dislike you. I signed up for the show, so I signed up for them to portray me any way they wanted to.

On giving up: Towards the end, I just did not want to be there. I was over it. I was stressed out. Doing each challenge wears you down. It takes a toll on you. I just didn't feel like participating. I regret not giving it 100 percent, but you live and learn that's part of the game. It's designed to wear you down and unfortunately I couldn't handle it.

On the judges: There is very little interaction. The only that we do have is during judges table. I think Gail is awesome. She was really nice and really critiqued you in a positive way. I didn't like Toby Young. He was there to try and bring his English wit and I didn't get. I didn't think he was witty or funny. I respect Tom a lot. He obviously knows a lot about food. Padma is Padma. I don't have anything nice to say, so I'm not going to say anything at all. We had the most interaction with her. As far as caring about us as people, she didn't care. Whereas Tom and Gail looked at us as people, not as contestants. They were there to help us as chefs. Padma didn't invest any time in us, but that's not her job. She is the host. She is there to be pretty.

On who will win: Hosea or Stefan. Ah, Stefan. It's really funny because everyone thinks he is this arrogant asshole, but he has 23 years experience. He has a career. He's a very successful caterer in LA. He knows what he wants. He knows how to get it done. He is really a nice guy.

On her future: I wanted to move to Hong Kong. I wanted to move to Spain, but as far as right now, I am staying in New York at my restaurant. I would like to travel. It's the best way to grow as a chef and as a person, but I will be in New York for at least another year.

Source

Top Chef 5.2 - Show Your Craft Recap

partysugar — Thu, 20 Nov 2008 00:15:31 -0800

Hot dogs and ostrich eggs were important ingredients on last night's episode of Top Chef. Things heated up in the kitchen of Tom Colicchio's Craft as the cheftestants had to make "new-American" cuisine. To discuss the episode (warning: spoilers ahead), read more.

Is Fabio for real? How can he possibly be every Italian cliché all rolled into one guy? Wasn't it hysterical when he defended his winning dish?
Do you consider hot dogs to be a quintessential New York dish?
Were you surprised by Radhika's quickfire win?
Does your Whole Foods have mini pull carts? Mine doesn't!
Would you have told Ariane her dessert was too sweet?
Do or don't: cooking with canned crab on Top Chef?
Gail was wearing the same dress she wore to the Macy's Culinary Council Party! Fab approves.
Donatella mentioned that many of the dishes were dated in their presentation. Is good presentation as important as delicious flavor?
After watching this video of Jill on the Internet last week, I knew she was headed for the chopping block. Thoughts?
Now that we know the chefs a little better, who do you like/dislike? I'll start: I like Jamie, the Euros, and Richard. I dislike Carla, Alex, and Danny.

To learn how to dress like Padma, check out our new site, CelebStyle.

Source

Gravy: Love It or Hate It?

partysugar — Sat, 15 Nov 2008 04:00:47 -0800

I have a love/hate relationship with gravy. I love the rich, creamy flavor of it and enjoy pouring it over the entire Thanksgiving meal (minus the cranberry, of course), but I hate making it.

As you can tell from this snapshot taken at Thanksgiving last year, for some reason, making gravy seriously stresses me out!

DearSugar dislikes gravy altogether - she hates how it makes the food soggy - while Yum is like me: she thinks gravy is delicious but tricky.

So how do you feel about gravy?

Hanging With Hung

partysugar — Mon, 16 Jun 2008 16:25:29 -0700

Last Friday afternoon at the Food and Wine Classic in Aspen, I had the chance to hang out with Top Chef Season 3 winner Hung Huynh. As part of his prize, Hung was invited to appear at the Classic Cook-Off on Sunday. In between attending seminars and sipping wine, Hung and I met up outside the grand-tasting tent.

An approachable, friendly guy, Hung isn't afraid to say hello to fans or cook dinner for 150 people. Although he was sometimes portrayed as a villain on TC, in real life, Hung is just an ordinary guy who cooks really well. To learn more about Hung, read more.

Currently Hung is working at Solo, a kosher Mediterranean restaurant, in Manhattan. He plans to remain executive chef until the end of Summer and hopes to open his own restaurant soon. He's yet to use his TC prize trip to Paris and prefers the kitchen to the tasting tent.
In his entourage: Kenny his best pal/sous chef from Las Vegas and Marcel his buddy and TC season 2 contestant.

On alcohol: Hung doesn't like to drink. Although he enjoys partying, he dislikes alcohol, especially red wine, because it gives him a headache and a red face.

Who he knows: Through his TC experience, he's gotten to know plenty of the food industry's biggest stars including Tom Colicchio, Eric Ripert, and Daniel Boulud.

What he wants to do: A fierce competitor, Hung plans on entering himself in the prestigious food industry equivalent of the Olympics, the Bocuse d'Or.

Why he thinks he can win: Many of his aforementioned acquaintances are on the culinary advisory board. The board members have a say in who is selected to compete.

After hanging with Hung, I conclude that he's not the bad guy Bravo portrayed him to be, but rather a bit of a diva. I can't blame him, he is after all, a Top Chef!

Chatting with Gail Simmons - Part 2

YumSugar — Fri, 07 Sep 2007 11:02:47 -0700

Last week I brought you part one of our chat with Gail Simmons. We learned about her history and background so this week we're going to learn more about her life, especially in regards to everyone's favorite cooking reality show, Top Chef.

Part one of our interview left off with Gail talking about Food & Wine magazine. She's currently the Special Projects Manager, which means she's responsible for various projects, including the Food & Wine Classic in Aspen. The Classic is her number one priority, which is why, due to the filming schedule, Ted Allen appears on Top Chef as her replacement.

When Bravo approached Food & Wine about participating in their new food reality show, Project Runway had already been on the air for a while. It was the same production company, so they knew it would be handled well.

"When Bravo came to us and said they wanted to do this show, it was just such a perfect fit. Because we [Food & Wine] are about finding young talent, and that's exactly what Bravo's franchise of reality competition shows are about."

So even though they knew it would be done well, was she receptive towards being on reality tv?

"Not that I was unreceptive, it's just that I didn't know what would happen. Even before Top Chef I did a lot of television and media work for the magazine: The Today Show, CBS, etc. When I found out I was going to be on a reality show, I knew it would be done tastefully and told my mom, 'Don't worry, I won't be tied to a tree eating maggots in a bikini.'"

To hear more from Gail, including how she feels about being the "mean" judge, read more
Even though she knew her future wouldn't involve bikinis and maggots, she probably didn't know that, when all was said and done, she was going to be "mean" judge. Not once during our two hour breakfast did she come across as cold, b*tchy or mean, so why is she like that on tv?

"At first I was a little shocked when I was told people thought I was the
"mean" judge. I now understand that the version people see of me on Top Chef is a very edited version and not what I am like in real life. I am in a way playing a character just like anyone else on any other TV show. I would like to think that everything you see me say on the show is true and honest. What is the point of it otherwise right? Besides, if we only gave compliments all the time, it would not be very interesting to watch.

"That being said, I always try to give constructive criticism to the contestants and commend them for a job well done. For better or worse, the sweet part of what I say does not always make the final cut. In the long run, I am happy to be perceived as "mean" as long as I am also perceived as relatively intelligent."

Now that Top Chef has been going strong for three seasons, and is already casting for season four, has her life changed any?

"Top Chef has definitely changed my life in so many ways. It has certainly forced me to eat things I would never otherwise get a chance to try or would want to for that matter. [Editor's note: When asked, Gail said she disliked both black beans and veal, so future Top Chef contestants, take note!]

"I have learned so much about television as well - I would never have imagined how many hours we shoot to create a 44 minute show every week! It has also obviously given me much more visibility in the food world and beyond, as well as a little less privacy in my every day life. Even though I have been in the industry for years, it has become harder to be anonymous at restaurants anymore. Or in line at the grocery store. For the most part people are so generous and enthusiastic about the show so being recognized on the street or subway is still a novelty and very flattering. "

"Top Chef has also made me realize how hungry the world is for this type of information about food. It validates what we try to do at Food & Wine every day. I am so proud of how many people tell me that Top Chef makes them want to eat, cook, try knew things! It is very exciting. So is knowing that I play a small part in discovering and fostering new, young talent."

So if she wasn't busy discovering new talent, what would she be doing instead?

"Hmm... I'd be a zoologist. I really like animals."

See? It must be the editing! After all, how could someone who loves animals enough to make them her second career choice be a cold-hearted b*tch?

Whether you love her or hate her, Gail says she returns to Top Chef soon and that the season gets really exciting. The winner will be announced live this year, so even if we could have coerced her into spilling the beans - and believe me, we tried! - she wouldn't have been able to tell us. Looks like we'll just have to tune in and, in the words of Bravo's marketing department, "watch what happens!"

Images Courtesy of NBC Universal Entertainment Group

Hate Trying New Foods? Blame Your Genes

YumSugar — Thu, 20 Sep 2007 09:01:33 -0700

If you know anyone who has a fear of new foods - food neophobia - it might not be their attitude, it might actually be their genes.

In a recent study at University College of London, scientists determined that almost 80 percent of children's tendency to dislike unfamiliar foods was inherited. Dr. Lucy J. Cooke stated:

"Parents can be reassured that their child's reluctance to try new foods is not simply the result of poor parental feeding practices, but it is partly in the genes."

The study used twins as subjects in order to separate the effects of genes and environments - identical twins share 100 percent of their genes, fraternal twins share about 50 percent, while both share the same environment.

Once the results were in, they discovered that the identical twins were more likely to share food neophobias than the fraternal twins. Simple translation: identical twins have the same phobias, while fraternal twins have different ones, proving that food neophobias are related to genes.

However, just because it is in someone's genes, doesn't mean they can't overcome it. Research has also shown that the more frequently children are offered a particular food, the more likely they are to enjoy it.

So start offering your little ones brussel sprouts everyday and who knows, they might start liking them eventually.

Source: CNN