Sacha Baron Cohen as a French race car driver challenges Will Ferrell in the comedy Talladega Nights in the worst way imaginable: by making him say, "I love crepes," in exchange for not breaking his arm. Although Ferrell initially doesn't know what crepes are, he doesn't want to cave in even after realizing that crepes are just really thin pancakes and that he actually likes them.
Watch the clip, after the jump.
If a cooking show done completely using stop-motion animation doesn't already exist, it should. This video shows the making of mille crêpes á la norvégienne, a stack of savory crepes sandwiched with goat cheese, smoked salmon and chives, without human interference. If only food could prepare itself in real life...actually, that might be freaky.
Watch the video, after the jump.
Bea of La Tartine Gourmand has a beautiful recipe for buckwheat herb galettes and mixed salad and a story about a festival that sounds right up my alley: "Earlier this month, I was reminded, once more too late, that on February 2nd, we celebrated la chandeleur. I wonder how comes that I simply can forget since it happens every year. In France, this originally Catholic festivity calls for cooks to prepare crêpes and beignets (doughnuts). Indeed, on the day of la chandeleur, the customs is to eat crêpes !"
Regina Schrambling on the third Identità Golose, The taste of things to come: At a most unusual chefs' conference, great ideas trumped pomp and pretention: "There were chefs quoting Kandinsky and Lars von Trier as comfortably as they evoked Escoffier. There were chefs filling balloons with spices to pop over dinner plates, and chefs demonstrating how to flavor the bread crumbs so ubiquitous in Italian cooking with lime zest and syrup. They were using all the new-wave toys — agar-agar and sous vide and digital thermometers and no end of Pakojets — but they were also sharing discoveries as basic as this: Baking butternut squash or sweet onions on a bed of rock salt will concentrate the flavor and texture."
Other highlights:
Amy Scattergood on the crepe: "There's an economy of movement and coordination of design — a swirl of batter, a tilt of the pan — that's beautiful, whether the crepes are coming off the pans of the street vendors in Paris, or the crêperies in Brittany or Santa Monica, or the one on the stove top of your own kitchen. The crepe's beauty is in its utter simplicity, both in composition and in consumption; and though it looks difficult, it's actually much easier to make than you think."
Cocktails enter the ice age by Charles Perry, on how bars are paying more and more attention to what goes into what they pour drinks over: "I am starting to make ice cubes with Fiji Water for my Cocktail Reservado list," says Adam Seger, owner of Nacional 27, a Latin restaurant in Chicago. "For my Richy Roy, I stir 28-year-old unfiltered, cask-proof Glenlivet with sweet vermouth and Fiji ice cubes, then finish with homemade bitters and a homemade maraschino."
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