Entries tagged with 'Twitter'
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From left: Art Smith, Chris Lilly, Ted Lee. [Photograph: Erin Zimmer] As the New York City Wine & Food Festival's "Down South Up North" dinner wrapped up last night, three of the featured hosts circled up to tweet about the Southern food-filled evening. It all started when Ted Lee (@TheLeeBros) snapped a Twitpic of his chili crab on the menu. (His brother Matt, the other half of the Lee Bros. duo, was somewhere nearby feasting on the crustacean.) Chef Art Smith (@chefartsmith) jumped in to type: "The Chefs and Twitter!!xooxArt." And barbecue pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q in Alabama just played along. He doesn't actually have a Twitter account....
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As much as we love the cool grace under pressure and kitchen camaraderie all the master chefs have exhibited so far this season, we're hoping for a little more intensity and, dare we say, drama, as we head into the Champion's Round tonight with master chefs Hubert Keller, Suzanne Tracht, Rick Bayless, Anita Lo, Michael Chiarello, and Art Smith. Perhaps the producers have the same thing in mind, as tonight's Mise En Place Relay Race sounds like an excellent way to ratchet up the intensity. If you're planning on watching tonight's episode of Top Chef Masters, join us here in the comments at 10 pm ET. Who are you betting on to win it all? PS: We're also loving...
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Kimchi pork fries Justifying fries as a whole meal has been one of life's challenges for a while. Frysmith, a gourmet fry truck slated to roll out in Los Angeles this August, has taken on this noble mission. The truck will serve "ethnically infused" hand-cut fries that are piled with enough meats and cheeses, you could sort of argue, at least more than before, that it's a well-balanced meal. Rajas fries It's a scientific process where they throw stuff on top of fries. The menu includes chili-cheese fries (and a vegan version with tomatoes, mixed beans, and soyrizo), as well as Rajas fries (topped with shawarma-marinated steak and roasted poblano chiles), and sweet potato fries with organic chicken and...
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If you haven't noticed it, I figured I'd call your attention to our new "tweet spot" on the homepage of Serious Eats. The latest tweet from our Twitter stream now appears at the bottom of the upper right hand feature box. We use Twitter in a variety of ways, but if you're not on Twitter yourself or are not following us (and, really, why aren't you?!?), you may be missing out on the fact that it's become a bit of a supplemental microblog for us. We often post links there that we're thinking about blogging on the homepage or that, for whatever reason, may not ever appear on the homepage but are still interesting, funny, or useful. So hit our...
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"What about your bubbe's borscht recipe? Didn't she probably squeeze it onto an index card in roughly 140 characters?" Twitter user @cookbook condenses recipes to 140 characters or fewer. Recipe from a 1950s Gourmet cookbook, for sale on etsy.com, is definitely more than 140 characters. Can a recipe be only 140 characters long? Sure, you could cram in short-hand terms for liter (l) and olive oil (olvoil), but is it truly a recipe? Many people, including the entire cookbook industry, would argue no. Using Twitter as a platform to share shrunken recipes—which @cookbook has proven can attract over 15,000 followers—strips the recipe of its headnote, its hand-holding instructions, and its soul, some would argue. It's like showing the credits to...
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Now that we're somewhat close to five digits I'm putting on my Ashton hat and want to reach 10,000 followers. To that end, we're doing a series of giveaways from now until Follower 10,000 shows up. We've picked 10 numbers at random, from 8,550 to 10,000. Follow us (@seriouseats), and if you correspond to one of the numbers, you'll get a choice of one of any number of food-related books we've got here on hand....
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Congrats to @BabyBumpkis, our 8,000th Twitter follower. We did an impromptu book giveaway on our Twitter stream (@seriouseats), and she won Grant Achatz's Alinea cookbook....
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With street vendors using Twitter on the brain, my friend who lives in Anchorage, Alaska, sent over this photo of a local reindeer hot dog van. The guy parks on West 4th Avenue and F Street (map), serving up reindeer dogs from the blue Volkswagen van. He hasn't picked up the tweeting yet (though @reindeervan seems to be available)....
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One of the more interesting and useful trends sparked by Twitter is
the way street-food vendors have flocked to it. What better way for a roving kitchen to relay info to customers? We've compiled a list of street vendors on Twitter, divided by region.
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Taking a lead form recipe Tweeters @cookbook and @tinyrecipes, The Observer challenges eight top British chefs to write recipes in 140 characters or less. According to Michelin star-winner Tom Aiken, making sea bass is as easy as, "Score 2kg bass w/10cmslashes & fill w/olvoil/dill/bay/lemjuice/whtwine/salt. Grill6-8m per/side."...
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