Barring breaking news or or a random programming change, Nightline will highlight the whole "rockstar butcher" phenomenon. Says The-Feedbag blog's Josh Ozersky, "Let's face it, there's something very erotic about about seeing whole animal carcasses cut up." 11:35 p.m. ET, ABC...
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The prognosticators are coming forth fast and furious with the Food Trends 2009™ listicles. Josh "Mister Cutlets" Ozersky takes the piss out of them, stepping into character as "Gastrodamus," with predictions for the coming year: Chefs with diminishing revenue streams will seek to diversify their incomes by seducing wealthy widows 2009 will be the year of the spork, as restaurants seek to reduce costs by eliminating a piece of unnecessary silverware. In the highly competitive casual dining sector, buckets and troughs will become increasingly popularThe Farm-to-Table will be replaced by the Sysco-to-Table model, once everyone figures out that diners have no way of knowing where their string beans are coming from Heh. More, on The-Feedbag....
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Josh "Mr. Cutlets" Ozersky, editor of The Grub Street, was a guest on last Friday night's Nightline, in which he goes to Hill Country Barbecue to discuss whether calorie labeling in restaurants would affect people's ordering: I'm a purist. I love it when it's incredibly complex and layered—when all the arts of gastronomy have gone into a dish. But it should all be based on the beauty and simplicity of animal fat.I don't think calorie counts are going to stop people from ordering something that's really good. Ozersky compares the calorie contents of a grande mocha Starbucks coffee with whipped cream and pound cake (800-plus calories), a Big Mac (540 calories), Au Bon Pain's Southwest Tuna Wrap (860 calories),...
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Yesterday we linked to Michael Ruhlman's response to Anthony Bourdain's Food Network rant, today we point you both to the return of serve from New York Magazine's Josh Ozersky in defense of Rachael Ray: "We don’t think this mandarin hauteur has any intellectual basis. Aside from the fact that it is unbecoming for a privileged and educated man to sneer at his own countrypeople, even by the standards of practical gastronomy his complaint doesn’t hold water. Rachael Ray and Sandra Lee are culinary lightweights, as they would be the first to admit, but they’re a product of — and engine for — people’s love for food. (...) For an amateur, taking tips from Rachael Ray is no less legitimate than...
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