5@5 - Laurent Manrique
June 3rd, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

It's time to get sauced.

And Laurent Manrique certainly knows a thing or two about it - especially when it comes to getting sauced the classic French way. If you know the basics, you'll be well on your way to Black Diamond sauce-dom in no time.

The Gascony-born chef was trained at Michelin-starred Paris restaurants Le Toit de Passy and Taillevent before earning Michelin stars of his own stateside at San Francisco’s Aqua.

Now, Manrique is the chef/partner at Millesime in New York City.

"It's not about making sauces for just the sake of it," says Manrique. "It's about teaching my younger cooks the proper techniques that will allow them to expand their skills, and also to give them the understanding of why we're using a particular sauce for a particular dish or ingredient."

So whaddya say - feeling saucy?

Five French Sauces You Should Try to Master and Why: Laurent Manrique
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Filed under: 5@5 • Make • Techniques & Tips • Think


June 3rd, 2011
03:30 PM ET
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The U.S. Department of Agriculture has replaced the food pyramid with a more user-friendly plate icon to help Americans make healthy food choices.

We asked what your ideal plate looks like. Our editor, Kat, created her version, which consists of some not-so-healthy helpings of fried okra, cherry pie, cheese grits, pulled pork, and a glass of scotch.

So, health repercussions aside, we asked iReporters what their ‘MyPlate’ would look like. The creative souls featured above turned their plates into a pieces of art and sent them to CNN iReport.

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Filed under: iReport • MyPlate


Chefs with Issues: Why culinary Japan matters - and even more so now
June 3rd, 2011
01:45 PM ET
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Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. David Kinch is the chef and proprietor of the two- Michelin star Manresa Restaurant in Los Gatos, California. He is also a partner with Cynthia Sandberg in the biodynamic and organic Love Apple Farm - the exclusive kitchen-garden for Manresa.

With the terrible, heartbreaking tragedy and aftermath that has hit Japan, it is easy to overlook the country’s restaurant and hospitality industry and the devastating hit it has taken.

But the road to recovery will also include a resumption of travel and tourism and a return of a new sense of normalcy for the Japanese people as they get back to their lives, food and restaurant culture.

And, what a culinary culture it is.

Japan has always seemed a bit of a mystery, a final frontier to many who travel the world looking for great restaurants and cuisine. For Western cooks, it has always been a tough nut to crack.
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Filed under: Asian • Bite • Chefs with Issues • Cuisines • Favorites • Japan • Japanese • Think • Travel


Service with a shrug
June 3rd, 2011
12:45 PM ET
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The composed salad tasted of Spring, the Turbot special was sumptuous and buttery and the first glass of Prosecco di Valdobbiadene unexpectedly and delightfully dry. I would gladly have ordered a second, but the offer never came.

Nor did a check-in after the food arrived, a smile of any wattage, or any indication at all that we were welcome in the restaurant at 8 p.m. on a slow-ish Thursday evening. Just the check at the end. Was it something we'd done?
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Box lunch
June 3rd, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Wherein hackers replace bomb-making instructions in an Al-Qaeda online magazine with a cupcake recipe. - Telegraph


  • Operation Lardon: Was Bin Laden's bullet soaked in pork fat? - Daily Mail


  • Burger King kills off the beloved, albeit creepy, King mascot. - Brand Channel


  • It's time to play the music. It's time to hit the lights. It's time to make the Statler and Waldorf Salad tonight. - Food for the Thoughtless


  • Soul food tries its hand at the chain game. - NRN
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Filed under: Box Lunch • News


How do you do your doughnut (or donut)?
June 3rd, 2011
10:00 AM ET
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Happy National Doughnut Day, folks!  On this fine Friday, we'd love to know what kind of doughnut  you're dreaming of, already chowing down on or swiping the minute you get off work.

Tell us your favorite doughnut, and let us know where you stand in this great spelling debate!
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Filed under: Buzz • Lunchtime Poll


Breakfast Buffet
June 3rd, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

It’s an eggs-citing day in the neighborhood – June 3 is National Eggs Day!

Even if you don’t like green eggs and ham, you can have eggs all ways, all day long.  They’re great on their own – fried, scrambled, sunny side up, poached, boiled or served up as an omelet or frittata – but they are also a key ingredient in other great eats.

Egg noodles and Challah bread wouldn’t be the chewy, flavorful superstars they are without eggs.  And don’t forget mayonnaise!
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Coffee klatsch
June 3rd, 2011
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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Filed under: Buzz • Coffee Klatsch


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