"We used to have this rule, my friends and I, that if we couldn't get on the first subway... we went to breakfast. And maybe that was the beginning of my food career." ABC's Nightline continues their "Platelist" series with Chef Bobby Flay. In between demonstrating recipes for Bar Americain's Gulf Shrimp and Grits and Fulton Fish Market Cioppino, he talks about being a bad high school student, his father's influence, and his earliest food memories. You can read more of the interview on Nightline's website. Watch the video after the jump....
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Oreos may be the wold's best-selling cookie, but it has yet to make much of a impression in biscuit-obsessed England. Nightline covers the Oreo invasion on British soil: what's the Oreo's strategy, how is it being received, and, most importantly, does it dunk well in tea? After the jump, watch the analysis of the Oreo takeover....
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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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Last night's Nightline featured Michael Pollan talking about his twelve commandments for eating from his book In Defense of Food: An Eater's Manifesto: In general, I'm inclined to stick with the tried and true when it comes to food. And let the novelties be tested for a while. I think we need to begin to spend more on food, both in terms of money and in time. I know that's not a popular message. People like their convenience foods. But this experiment of outsourcing our food preparation to corporations has failed us. I mean, it's left us really unhealthy, really unsatisfied. And I think it's undermined the family life and undermined the community. Video after the jump....
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Forty years ago, a Catholic relief organization provided
Lidia Bastianich and her family safe passage and visas to emigrate to America, if they went to the Vatican to get the blessing of the pope at the time, Paul VI. So one can only imagine how thrilled Bastianich was to cook three meals for the current pope,
Benedict XVI, during his visit to New York City. The pope turned out to be a serious eater—not surprising, given the fact that his mom was a hotel chef. This is what Lidia and her colleagues served His Holiness.
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