Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
Katie Holmes is a fellow Bouchon Walk of Shame-r? There's no shame in that game!
Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate. Caroline Jann Dunbar is a graduate of the University of Michigan and Le Cordon Bleu. She currently works as a chef in Austin, Texas.
Let's just pretend for a second that you haven't grown an inch since seventh grade, can French-braid your hair while driving and have a higher pitched voice than some small children. The guy standing next to you? Well, he’s your age, graduated high school around the same time and has been cooking nearly as long. On paper, a fair opponent for the “Mystery Basket Test” which will determine who will earn the new line cook position. Oh, did I mention he’s about 6’5’’, probably twice your weight and his face is the only area of skin without a koi fish motif?
The Executive Chef lifts an eyebrow signaling that you and the other applicant can start. You and Bigfoot grab your knives and begin furiously preparing your mise en place. Moments later, you are speeding between all the stations trying to justify your technique and experience to the observing kitchen staff. Time’s up! Chef tastes, nods, tilts his head and declares that you did a “pretty good job.” Your competitor’s chicken, on the other hand, may technically be cooked, but squishes down too much at a light touch for anyone to risk a sample.
The line position has to be yours. Easy choice. Your dish was well executed and won’t give anyone stomach cramps later. Unfortunately, your food is not the only thing being judged.
Sink your teeth into today's top stories from around the globe.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Another day, another food holiday to slice into: March 29 is Lemon Chiffon Cake Day.
Chiffon, by definition, means a light, airy texture - in this case, achieved in cake form by folding whipped egg whites into the batter. The other secret texture enhancer? Vegetable oil. The inventor of the original chiffon cake recipe, Harry Baker (fitting name, no?), kept this shortening substitution under wraps until he sold the recipe to General Mills in the late 1940s.
Zing the moist cake with fresh lemon, and you've got yourself a palate cleanser in the sweetest sense.
What's on TV?
A large herd's worth of beef cattle has passed through the Cooking Light Test Kitchen over the past 24 years, almost all of it standard-issue, grain-fed supermarket meat.
But with beef, as with everything in the American diet, change is afoot.
Shoppers are seeing more and more grass-fed beef in regular grocery stores, along with meat from breeds marketed as special (like Angus), and meat from organically raised animals.
The local/sustainable movement has been singing the praises of the grass-fed cow, while the grain-fed industry has been under attack by food activists.
Old hookers, cheap laughs and wild accusations – Anthony Bourdain weighs in on the James Beard Awards
Yesterday, author and No Reservations host Anthony Bourdain took to his Travel Channel blog to criticize the James Beard Foundation. Most days, that'd be akin to announcing that there was a slight chill in the air at the Vostok Station, but this time, I think the shot was cheap and the intended mark was missed. It hit elsewhere, and messily.
Bourdain has a longstanding beef with the James Beard Foundation. He asserts that the group - which among other functions, doles out prestigious annual awards to chefs, restaurateurs, restaurant designers, cookbook authors, television and radio producers and journalists in the food world - is an insular, elitist organization more interested in an ego-stroke than the well-being of the people it purports to honor. He has been, in his own words, "loudly peeing on this organization at every opportunity for years," and he's more than entitled to his opinion.
But did he really have to splash it all over the whole food writing community?
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