YumSugar

YumSugar Gift Guide: Formidable Food Snobs

YumSugar — Wed, 12 Dec 2007 07:18:31 -0800

If you're worried about what to get those food know-it-alls on your shopping list, then fear no more. if the foodie in your life is constantly spouting off information, then test their knowledge by getting them the Food Lover's Trivia Game. If they don't yet know everything, then get them a copy of the Food Snob's Dictionary. This way they'll be able to wow and impress everyone with food facts and terminology. If you'd rather get them something edible, try these conserves from June Taylor. Or, go crazy and splurge completely by treating them to entire Serrano Ham, complete with stand! For more choices, scroll through below.

The Food Snob's Dictionary ($10.36)	Knife Skills Illustrated: A User's Manual ($19.77)
Food Lover's Trivia Game ($29.98)	1 lb Grade B Madagascar Vanilla Beans ($32.95)
June Taylor Conserves Gift Box ($33)	Serrano Whole Bone-In Ham with Ham Holder ($279)

Yummy Links: From Stephen Colbert to Elton John

YumSugar — Tue, 06 Mar 2007 14:59:11 -0800

It's finally official, Ben & Jerry's Stephen Colbert inspired Americone Dream launched last night. Check out the video clip and promotional pictures. - BuzzSugar

I can't seem to get enough of the South Beach Wine & Food Festival coverage. Especially when it has a fun recap like this one (behind the bash photos and more), makes me really wish I'd been there.- Food Network Addict
Fer Food breaks down the difference between a yam and a sweet potato. - via Tastespotting
New York Magazine asked four members of the fashion community (two models, an editor, and a show producer) to keep food diaries during fashion week. Interesting how the model eats more than the editor. - via Serious Eats

Does the flame in a Flaming Dr. Pepper, really bring anything to the party? - Liquor Snob
Leave it to the BBC to bring us Kill It, Cook It, Eat It, a program designed to "bring together the two key moments... the death of the animal and the eating of its meat."- Megnut
Who knows what sort of stuff you'll find when you look for food related things on youtube. Would you have stumbled upon Elton John composing Oven-Instruction Music? - The Amateur Gourmet

Ray Isle on Rosé

partysugar — Wed, 24 Jun 2009 16:15:18 -0700

Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine. What I like best about Ray is his kind approachability: he doesn't have an ounce of wine snob in him. I was lucky enough to sit down with Ray on a warm afternoon at the Classic in Aspen and chat about one of the wine industry's hottest trends: Rosé.

To find out what Ray had to say about the pink wines you should be drinking, read more.

Before we could get started, Ray explained that there are two ways to make Rose. The traditional French method, known as saignée, employs red grapes. The juice soaks in the skins, but before the liquid turns into red wine, it is bled off. This pink juice is turned into Rosé. The second technique makes Rosé by simply mixing already-made red and white wines.

PartySugar: What happened to Rosé? How come it has such a bad rap?
Ray Isle: White zinfandel killed the image of dry Rosés. People didn't like the overly sweet white zin and any pink wine got lumped in with it.

PS: And why are we seeing a renaissance of Rosé now?
RI: Wine education is changing the way people drink wine. More and more people are becoming educated on wine. Before they didn't know that there was a category of really good dry Rosé, but now they do.

PS: Let's talk about the recent debate on Rosé production in Europe. Where do you stand?
RI: While it's typically cheaper for a wine maker to blend them, the quality of wine is inferior. They just don't taste as good as the wines made in the saignée method. I think the classical producers were right to stand up for their tradition.

PS: When shopping for Rosé what should one look for?
RI: First, don't spend more than $20. There are plenty of really great affordable Rosés out there. Look to a classic region like the South of France. The bottles don't have to say how the Rosé is made, so to ensure you get one made with the saignée method, it's best to look to a well-known region. For fruitier and richer Rosés select one from Spain or California. Etude's Pinot Noir Rosé is a great bottle and so is the Clos du Bois Rosé.

PS: Can one pair Rosé with food?
RI: Rosé is quite possibly the most food friendly variety of wine. Because it takes characteristics from both red (the fruit) and white (the acidity and lighter body) varieties, it's very easy to pair with food. Rosés cross both boundaries and can pair with anything from sushi to roast chicken. Remember Rosés are a great outdoor picnic or party wine. Serve it cool, like you would a white wine.

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

Dessert to Impress

YumSugar — Thu, 05 Apr 2007 14:22:32 -0700

Do you know anyone who is a food snob? You know who I'm talking about, that friend of yours who refuses to eat American cheese and salad from a bag. Her definition of dinner is a seven course meal with wine pairings to match each course. How on earth can you possibly invite her to your next dinner party when you know she'll turn her nose up at your lack of foie gras and sumac? Here's my solution, don't invite her for dinner, invite her for dessert. I have a can't-go-wrong, guaranteed-to-knock-your-socks-off (even if you're a food snob) dessert called panna cotta. Just the sound of it conjures up fantasies of an exquisite dessert. To impress your food snob friends and make panna cotta, read more

Panna Cotta with Honey
From Michael Chiarello

3 cups heavy cream
1 vanilla bean
1/2 cup granulated sugar
2 1/2 gelatin leaves, soaked in cold water for about 4 minutes
1/2 cup honey
Ground and toasted hazelnuts, optional

Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.

Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.

Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.

Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds.

Ladle the cream mixture into each.

Refrigerate for several hours, until thoroughly chilled.

To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.

Drizzle with the remaining honey and garnish with hazelnuts, if desired.

Serves 6.

Print recipe with images | without images

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sun, 16 Dec 2007 09:03:31 -0800

There was a lot of gingerbread this week. From classic gingerbread cabins to mid-century modern gingerbread houses, we had something for everyone. Find a great recipe and then create your own! You've got until Tuesday to submit your creation for our gingerbread neighborhood!.

Wishing you could find pure bottled water?
Can you figure out which celebrities designed these charitable lunchboxes?
Donating money to the UN World Food Programme could win you some amazing foodie prizes.
Get ready for the holidays by decorating your house with food inspired ornaments, snowman accessories and festive shotglasses.

Once you have all the decorations, invite everyone over for an Ugly Sweater Party.
Would you eat a scorpion? How about a soup made from hornets?
Speaking of wild foods, Food Network will be re-airing Anthony Bourdain's original show.
Our holiday gift guides continued. This week we covered ideas for the bartender, the seafood lover, the food snob, the grill master, and the beer lover.
Finally don't forget to vote in our Best of 2007 polls. This week we want to know:
- Who is your favorite food reality judge?
- Who is your favorite food reality contestant?
- What is your favorite food holiday?
- What is your favorite food trend of 2007?
- What is the top US foodie destination?
- What is the top non-US foodie destination?
- What is your favorite chain restaurant?
- What is the best grocery store chain?

Merry Christmas! Now It's Time to Treat Yourself!

YumSugar — Tue, 25 Dec 2007 06:01:31 -0800

Merry Christmas everyone!

If you've opened up all of your gifts and emptied out your stocking, but felt there was still something missing, then check out our entire 2007 gift guide. Trade in those fluffy puppy slippers for something a little more chic and sleek. From engraved bottles to fancy olive oil, you'll find great ideas for those gift cards you received.

For the rest of our guides, read more.

Source

Can You Identify These Brands?

YumSugar — Fri, 08 Feb 2008 03:10:31 -0800

February is national canned food month, and even the snobbiest of food snobs out there must surely purchase some sort of canned food, such as tomatoes for homemade sauce. In fact canned foods are so common, I wonder if you could identify the brands by looks alone. I took some nationally recognizable canned food brands and blurred out their logos. Can you identify them?

Source

Take the quiz

Make Gourmet-Tasting Meals From the 99 Cent Store

YumSugar — Wed, 26 Mar 2008 08:13:31 -0700

With the economy in a bit of a downturn, eating like a gourmet foodie can seem a bit extravagant. Cooking a three-course meal for your entire family while on a budget can seem downright difficult. Yet Christiane Jory, author of The 99 Cent Only Stores Cookbook, believes you can do it easily by shopping at dollar stores. And before you start rolling your eyes - I know you're doing it because I did - I should mention that the book actually contains recipes for things that sound delicious. I mean, what about gruyere beignets, salmon souffle and Pinot Noir poached pear tarts doesn't sound good?

I first heard about this book on NPR - you can listen to the whole story online - and thought it was absolutely fascinating. While I don't think I could eat this way completely - sorry folks, I've become a fresh fruit and veggie snob - I do think it's fantastic to show people how to create good tasting food on the cheap. And besides, with the economy the way it is, this book might end up as a must-have for all of us!

So what about you? Do you think you could make gourmet-tasting meals from the 99 cent store?

Yummy Links: Weekly Food News Roundup

YumSugar — Fri, 22 Jun 2007 10:03:18 -0700

Should bars put sealed lids on drinks in order to prevent drugs from being slipped in? - Liquor Snob
Maybe someday I'll be lucky enough to make it to the Aspen Food & Wine Classic. Or as it's dubbed "The Sundance of Food." - Serious Eats

Need some more kitchen tips? Check out the top secrets from this years best new chefs - Yahoo Food
Did you hear about the toddler who was served alcohol at Applebee's? - Slashfood
With the newest round of certification in place, just how organic is organic? - Culinate
Sad but true, McDonald’s fish sandwich is more sustainable than Nobu’s tuna sashimi. - Chow
Wanna take up baking? Be sure to stock up on the 10 things you need for baking in your kitchen. - Baking Bites