Photo of the Day: Turducken! For Cats!
I'm just trying to figure out how anyone could resist buying a can of that. I'd display it proudly.
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Thanksgiving Leftovers: Turkey Gumbo
Hey Sara,
Sounds like you had a wonderful early Thanksgiving.
We ended up at a friend's house where there was also turkey and duck gumbo. He simmered the bones for three days (last Saturday he had his annual "critter dinner," so there were lots of leftovers). Honestly, I'm in favor of skipping the turkey and sending it straight to the gumbo pot. It's better that way.
'The Next Iron Chef': Lead and Inspire
Mamma mia! I believe you mean "mea culpa." Sorry, couldn't help myself.
Thanks for the recap. For the second week in a row, I missed the show because I assumed it was on at 9 central time. I mean, that's when Top Chef ran, so why should this show be different?
'The Next Iron Chef': Crazy Desserts
That's the thing. It's not a New Orleans accent. Anyway, this has nothing to do with food...
'The Next Iron Chef': Crazy Desserts
Let me just state for the record that NO ONE in New Orleans says "Nawlins." That's what tourists say. Ok, now that I've got that off my chest...
Thanks for the recap. I saw a screener earlier this week, but it didn't include the final segment. Glad to hear who won and how it turned out.
Deliciousness Alert: Bouchon Bakery Pesto Croissants
Had you not plucked Adam from obscurity, he too might have been just another man with an MFA selling three dollar pastries.
(Ok, I guess he's be a man with a JD and an MFA selling pastries.)
Alice Waters Blogs (Sort Of)
I think you need extremists and idealists to start a movement. The problem is, they're often not well suited to lead a movement once it gets some traction.
Los Angeles Times: Food Critics Not So Anon Anymore
I haven't read the article yet, but didn't Gold out himself? If I remember, all those photos of Gold after he won the Pulitzer were posted on the L.A. Weekly website. Given that he works there and his wife is the editor, I always assumed he didn't care about posting the photo.
Cook the Book: Shrimp Creole
Austin's shrimp Creole is the only version I've ever enjoyed. He was a master. His death was a real tragedy.
The year before he died, he quit frying at Jacques-Imo's and became the head chef at Pampy's. He was hoping to train a new generation of African American chefs.
It was great to see him working the dining room at Pampy's like a celebrity.
Responses to Comments by TAPrice
Overused Food Words
"Yummy" - it should be prohibited for use by anyone older than 12. When grown men and women say "it's so yummy!" (especially about something they just made themselves) - ewwwwww!
Also, "reduce down" as in "we'll add some wine and reduce this sauce DOWN for 5 minutes". As opposed to what, reducing it UP?
Overused Food Words
It used to drive me insane to see "x" at the end of the word until I started to work at a hospital 10 years ago. Everything ends in x to abbreviate -- history = hx, diagnosis = dx, etc. I still hate seeing "u" for "you" and "ur" for "your/you're," which propagates the erroneous use of your and you're. ARGH! I've gotten better about "tho" and "thru."
Back to food.
- "special blend" -- yay for vagueness
- use of the word "sushi" for anything raw. FFS, sushi doesn't even mean raw!
- innards
Overused Food Words
"Gets" for "understands," especially with the adverb "really." For instance, "so and so really gets the New York restaurant scene," or "really gets food," or "really gets service." It's a lazy, imprecise and charmlessly colloquial locution, and I hope it heads to the blogosphere tar pit as quickly as possible. Even worse when reduced "so and so gets it."
Overused Food Words
I can't explain it, but I really hate the word "unctuous."
As for "foodie," it would be nice to come up with another simple word we could use to describe ourselves. I don't love it, don't hate it. When someone says, "she's a real foodie," about me, it has a very specific meaning. Sometimes I say "food is my hobby," but it may not be clear that I mean I like thinking about food, shopping for it, preparing it, eating it, serving it to friends and family, etc. I'd love a simple word that could convey all that.
Overused Food Words
@thebrokedown - I am guilty of using an "x" it is a habit developed from working in kitchens for 10+ years and before that college training to use it - chix for chicken etc. it is a shorthand and yeah it carries over to my every day life.
I always crack up at the way wines are described "oaky, smokey, fruity (duh, they are made from grapes) musty, lively" etc. all that from a beverage? I like wine too, but wow.
Best Fried Chicken Joints in NYC
Ed, you have to update your list here. Rack & Soul's fried chicken was nowhere near one of the best in the city. It wasn't bad, but it was very average to say the most.
I must give a non-NYC fried chicken tip to everyone though. If you ever find yourself in or near Nashville, TN, go to Prince's Hot Chicken. It is truly amazing fried chicken (and really hot).
Thanksgiving Leftovers: Turkey Gumbo
This recipe is an Emeril rip off...even the ingredient list is the same!
Check: http://www.seriouseats.com/recipes/2007/11/turkey-gumbo-thanksgiving-leftovers-recipe.html
Thanksgiving Leftovers: Turkey Gumbo
I was fortunate enough to experience Sara's turkey gumbo first hand when she was in Wisconsin in November. It was amazing! The amount of time, energy and love that went into that gumbo was apparent when looking around the room full of people happily devouring it. Sara's an artist with food!
Website: http://afrolicofmyown.com
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