Today, thanks to the good folks who work on behalf of Serious Eats advertiser Pure Kraft Salad Dressings, we are proud to bring you a video portrait of Bishop. It's beautifully shot and edited by our friends at Optic Nerve, and it chronicles both Bishop's story and the story of farmers' markets in general. So thank you, Kraft, thank you, Optic Nerve, and thanks in advance, serious eaters, for taking the time to watch.
Posted by Erin Zimmer, November 21, 2009 at 1:00 PM
From brioche ice cream sandwiches to duck tacos, the Los Angeles street food scene looks pretty darn tasty. A few friends decided to hop around the city with a camera and hit six popular trucks: Barbie's Q (barbecue), Lomo Arigato (Peruvian fusion), Little Spoon Desserts (aw, their Twitter account is @weliketospoon), Flying Pig (Asian-French fusion), Coolhaus (fancy ice cream sandwiches), and Kogi (Korean-Mexi fusion, and the only vendor that declined an interview here). The video, after the jump.
Posted by Erin Zimmer, November 20, 2009 at 12:15 PM
What is rap star (and now cookbook author) Coolio's mantra for perfect turkey? "The mo' injections, the merrier." He recommends botoxing your bird with a syringe filled with tequila, diced garlic, "regular Italian dressing," a dollop-uh (the Coolio pronunciation of dollop) of honey, balsamic vinegar, pepper (measured in dime bags not teaspoons), soy sauce, and few other pantry items.
After plumping up the bird ("It went from a B-cup to a D-cup!") Coolio throws it into the deep-fryer. But he warns, and this video is just full of life wisdom, do not fry the bird indoors. You will burn down your house and have to buy a new one. Watch the video, after the jump.
Posted by Erin Zimmer, November 19, 2009 at 12:00 PM
As far as festivals go, the kind that celebrates fried food on bread is a pretty good one. This Sunday is the third annual New Orleans Po-Boy Festival.
What exactly is a po-boy? Well, the definition isn't too concrete. You can put almost anything on a crunchy French loaf with sauce and call it a po' boy. Oysters, fried green tomatoes, shrimp, roast beef, ham and cheese, catfish, duck, barbecued meats. A bunch of New Orleans purveyors—including Acme Oyster House, Emeril's Restaurant, and Parkway Bakery & Tavern—will be stuffing miscellaneous foods (even French fries) into bread this weekend.
And if you're somehow not that into po-boys, the festival will also feature another New Orleans sandwich icon: the muffuletta. Next order of business: the Muffuletta Festival. Make it happen, people! The video, after the jump.
Posted by Robyn Lee, November 18, 2009 at 12:30 PM
"It's like a violent storm of fruit and...ham." That's the Ham Daiquiri for you—a blend of rum, pineapple, pineapple soda, honey, liquid smoke, ice, and ham. Keep a barf bag on the side, just to be safe. Watch the video after the jump.
Posted by Adam Kuban, November 17, 2009 at 12:15 PM
An instant classic from Season 31 of Saturday Night Live (2005–2006). Bill Hader as Vincent Price, hosting a Thanksgiving special that, naturally, would work better as a Halloween special. Worth watching again, if you've seen it. Video, after the jump.
Posted by Robyn Lee, November 16, 2009 at 12:15 PM
Make your gravy extra special this Thanksgiving by getting cooking tips from Gravies of the Ancients, the "weekly magazine for the sauce enthusiast." Secrets of the Minoan gravysmiths and the lost gravies of the Incas can finally be yours. Watch the video after the jump.
Nobody wants withered white meat that only a boatload of gravy can rescue on Thanksgiving. The solution: turkey stuffed with turkey sausage. A meat within a meat! Continue reading »
