In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology and issues we're attempting to do the same.
“It looks horrible and has a French name – which is already a very bad thing. Nobody needs to eat foie gras and it’s very expensive, so it’s a very easy target,” said Yanay.
Yanay is the General Manager and Vice President of Hudson Valley Foie Gras in Ferndale, New York. The 200-acre farm is the premier producer of foie gras in the United States, and provides the controversial delicacy to top chefs like Thomas Keller and Jean-Georges Vongerichten.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
This Sunday is Father’s Day, and what your father needs is something to take away the cares and tribulations of life, especially as many of them were undoubtedly caused by you. Long and peaceful sleep is probably the ideal panacea, but since giving one’s dad a wastepaper basket full of sleeping pills is frowned upon by pretty much every authority you’d care to name, and might well make Dad himself regard you with a wary eye.
Why not a stiff drink instead? Different dads have different tastes, but here are a few liquid ideas.
Maple syrup is a messy business, especially when what you’re selling isn’t really maple syrup.
A Rhode Island man was sentenced Tuesday in Vermont to two years probation for misleading his customers about what kind of syrup he was actually selling.
Bernard Coleman pleaded guilty Tuesday to substituting cane sugar in a product he labeled as “maple syrup.”
When I didn't get my cookie, I almost started crying. No, this didn't happen when I was 5, 10 or even 15 years old. It was this past Christmas on an airplane bound for my home in New York, and I'm pretty sure this is the most embarrassing sentence I have ever typed.