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The Ten Most Recent Posts By Raphael
From Required Eating
Posted by Raphael, May 12, 2008 at 10:00 PM
Opening this past weekend in New York City, Poultrygeist: Night of the Chicken Dead is the latest film by the schlock B-movie studio Troma, makers of classics such as The Toxic Avenger, Cannibal: The Movie, and Class Of Nuke 'em High. Set in a fast-food outlet built on top of a Native American sacred burial ground, the zombie chickens emerge and things get ugly. This is a vulgar, gory, zombie chicken B-movie (with musical numbers) to beat all past zombie chicken movies to date. If you don't know Troma films, think South Park but live-action.
The New York Times says it best in their review:
Within the context of its genre - the satirical sexploitation zombie chicken gross-out musical extravaganza - it is just about as perfect as a film predicated on the joys of projectile vomiting and explosive diarrhea can be... Poultrygeist plays like a grindhouse analogue to the sloppy, psychosexual provocations of the performance artist Paul McCarthy and is, in its lowbrow way, every bit as liberating.
After the jump: NSFW, awful, gross, sickening trailers. Not for the faint of heart, the squeamish, your kids, or your mom. You've been warned. NSFW!
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From Ed Levine Eats
Posted by Raphael, May 12, 2008 at 12:30 PM
Josh Ozersky, editor of the food blog Grub Street and recent burger-book author, was interviewed [warning! PDF!] in the spring issue of Edible Brooklyn. Based on the number of different kinds of salt he has in his apartment, some might suggest that he's a "foodie" or maybe even just a fancy-pants. How many kinds of salt does Ozersky admit to owning? The answer after the jump.
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From Required Eating
Fish Tale: Oregon salmon fishermen turn to new work as fish disappear.
Daredevil Crop Planting: A fleet of swashbuckling pilots seeds rice fields from the air in cropduster-like planes.
Cooking in the Slow Lane: A look at Talula's Table, the Pennsylvania restaurant just outside of Philly that's been called the most difficult reservation in the U.S. to land—with recipe. Backstory: The Moment blog has the skinny on the asparagus carbonara recipe from Talula's table.
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From Required Eating
Posted by Raphael, May 10, 2008 at 1:00 PM
Sarah Haskins on Current offers up some funny and thoughtful commentary on the marketing of yogurt to women. "Who's on first? Yogurt is!" Video after the jump.
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From Talk
Posted by Raphael, May 9, 2008 at 4:57 PM
Help! I need some ideas.
From Required Eating
Posted by Raphael, May 9, 2008 at 12:30 AM
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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From Required Eating
Posted by Raphael, May 8, 2008 at 1:10 PM
Our helpful counting robots have calculated that the Serious Eats family of blogs (Serious Eats, Ed Levine Eats, Slice, and A Hamburger Today) recently passed what some would consider a milestone: There are now more than 100,000 comments across all those blogs. 105,400 as we write this, to be exact.
That wouldn't have happened without you....
Thank you.
That's a lot of good advice, ideas, and laughs going around! It's a milestone for the whole community, and we're so glad that so many have found your way to Serious Eats, and we hope you stick around!
Guess who made the 100,000th comment ...
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From Required Eating
Posted by Raphael, May 8, 2008 at 12:30 PM
Mario Batali made the braciole from his new book, Italian Grill
, on Jimmy Kimmel's show last night. Kimmel did indicate he knew his braciole. "I'm from Brooklyn," he said. That, Mario said, is known as "Western Italy." The whole exchange, after the jump.
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From Recipes
Posted by Raphael, May 6, 2008 at 1:45 PM
Need another way to preserve your ramps aside from encasing them in logs of butter? Follow this recipe for pickled ramps and you'll end up with sweet-and-sour ramps that will extend ramps season a few extra weeks, or even months. The ramps are quickly blanched before pickling to preserve the bright pink and green colors. Chopped up or whole, these are best with roasted meats, fish, or pasta.
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From Recipes
Posted by Raphael, May 6, 2008 at 8:30 AM
Dirty, dirty ramps.
Ramps are only in season for about a month or two, but there are a few ways to preserve them so you can enjoy their flavor all year long. My favorite long-term preservation technique is making ramp compound butter and storing it in the freezer. The ramps, locked inside the confines of the frozen butter like Han Solo in carbonite, are essentially stored indefinitely, capturing the "rampy" essence of early spring at any time of year.
The most common compound butter is beurre maitre d'hotel, or hotel butter, composed of shallots, garlic, fines herbes, lemon zest, salt, and pepper; the recipe that follows is a variation on this theme. Generally used for broiled or grilled meats or fish, hotel butter functions as a sort of flavor-inducing sauce. You may find a slice of it sitting, slowly melting, on top of a steak in your steak frites.
Ramp compound butter is great in a pinch, as you can easily pull a log out of the freezer and cut off a slice or two. It's especially good on pasta, in a risotto, or—my preference—tucked underneath the breast skin of a chicken. If you can keep it until fall, it works great under the skin of a Thanksgiving turkey. Don't delay—ramp season is short and is almost over.
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