tag:blogger.com,1999:blog-70660773313091310452024-03-05T16:10:56.214-08:00The FoodistThis Blog is no longer being actively Updated, please follow the link in the post below to the new site!
See you there!The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-7066077331309131045.post-29609068264901381942008-04-08T19:01:00.001-07:002008-04-08T19:01:59.523-07:00One Good Move..<p>Deserves another.</p> <p>Well my friends as promised here is the announcement.</p> <p>I have been working on another location for this blog for a little while now, as I'm not all that happy with the content of this one or the options available to me here.</p> <p>So.. Without further Adu ...</p> <p><a href="http://foodist.wordpress.com/" target="_blank">Please Jump Over to the New Blog!</a></p> <p>I look forward to seeing you all there.</p> <p>ps- not to mention the spam I get here.. geesh</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com22tag:blogger.com,1999:blog-7066077331309131045.post-40729118986506247372008-04-07T17:57:00.001-07:002008-04-07T17:57:07.723-07:0024 Little Hours<p>About this time tomorrow I plan on making an announcement concerning this blog and its future, and the future of the content which is being written.</p> <p>Stay Tuned...</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com1tag:blogger.com,1999:blog-7066077331309131045.post-65924405569110534672008-04-07T17:52:00.001-07:002008-04-07T17:52:45.855-07:00When Spam, Isn't...<p>I got a random email today that for all purposes should have gone into my spam folder.</p> <p>Unknown Name, Multiple Receivers... but it seems fate is not without direction.</p> <p>Turns out the mail was from one of the three operators of a site aptly named..</p> <p><a href="http://www.justoneplate.com/" target="_blank">Just One Plate.</a></p> <p>The site is fantastic. Beautiful pictures paired with recipes and 10 interview questions from some great Chefs.</p> <p>I've spent the bulk of the evening drooling and eyeing the recipes.</p> <p>Check it out, you wont be disappointed!</p> <p><img height="275" src="http://web.mac.com/maxwanger/justoneplate/bashan_files/IMG_5224.jpg" width="409"> </p> <p><em>Image Rights Belong to <a href="http://maxwanger.com" target="_blank">Max Wanger</a></em></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com1tag:blogger.com,1999:blog-7066077331309131045.post-36824272301607598432008-04-06T15:15:00.001-07:002008-04-06T15:15:35.996-07:00Much to do about Nothing...<p>The lack of posting on my part is in turn due to two reasons:</p> <p>A) New job is taking up a lot of time, as is getting situated with the new area.</p> <p>B) Working on something new, and hopefully exciting.</p> <p>The new job is decent. Good folks doing decent food so there's nothing to really complain about, or for that matter nothing to get really excited about either. Hopefully the latter will change in the coming weeks.</p> <p>But to keep you entertained till I reveal what I've been up to, here's our good friend Chef Ramsey eating interesting foods with James May of Top Gear (Great show i.m.o.)</p> <p><embed src="http://www.youtube.com/v/VKEPPw5Jd2M&hl=en" width="425" height="355" type="application/x-shockwave-flash" wmode="transparent"></embed></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-71623597899822611362008-03-30T12:03:00.001-07:002008-03-30T12:03:40.695-07:00A Lot More Sun...<p>After some to and fro with job offers I was finally given a offer (that was retracted at the last minute) that I couldn't pass up. Thankfully this one was also I Miami, so plans changed very little.</p> <p>I now find myself in a city that loves food almost as much as it loves suntan lotion, so the next few months should be rather exciting and interesting for me.</p> <p>With that being said the blogging idea for me is about to take on a drastic change as well. Things are in the works, but I can say with confidence that it wont be close to what its been so far. I really haven't been happy with my writing or my content to date, and as they say... If your not happy with something; Change it.</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com259tag:blogger.com,1999:blog-7066077331309131045.post-12855865317011097972008-03-26T11:09:00.001-07:002008-03-26T11:09:37.694-07:00Now That's a Happy Meal<p>A friend sent me a link to this:</p> <div style="text-align: center"><embed src="http://www.5min.com/Embeded/4186/" width="425" height="345" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true"></embed><br><a style="font-size: 9px; font-family: verdana" href="http://www.5min.com/" target="_blank">Watch more DIY videos on 5min.com</a></div> <p> </p> <p>Now, I'm not endorsing ripping anyone off, no matter if its a giant evil corporation or not.. but you have to admit, its pretty funny and slick.</p> <p>Shady...but slick.</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-42408109024284551472008-03-25T22:43:00.001-07:002008-03-25T22:43:56.178-07:00Pot Shots at Chefs?<p>Weird news story came across the wire today..</p> <p><a href="http://news.yahoo.com/s/ap/20080326/ap_en_ce/people_paul_prudhomme" target="_blank">Chef Paul Prudhomme grazed by bullet while setting up outdoor event in New Orleans.</a></p> <p>I seriously hope this was just a strange event and nothing more..</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-49948370447704994292008-03-21T01:56:00.001-07:002008-03-21T01:56:10.762-07:00Starbucks Drowns in Tip Pool<p><a href="http://news.yahoo.com/s/ap/20080321/ap_on_bi_ge/starbucks_tipping_suit" target="_blank">Starbucks has been ordered by the courts to pay back tips to their baristas in California.</a></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-1419780427487686752008-03-17T12:01:00.001-07:002008-03-17T12:01:31.493-07:00Case of the Missing Fish<p>Linked to me this morning by a friend..</p> <p><a href="http://www.starnewsonline.com/article/20080317/ZNYT02/803170384/1005/NEWS&title=Chinook_Salmon_Vanish_Without_a_Trace" target="_blank">Chinook Salmon Vanish</a></p> <p>Not good folks, not good at all.</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-50464170558443327662008-03-17T11:30:00.001-07:002008-03-17T11:30:19.209-07:00Food Fight<p>I logged into my email this morning to see my friend Josh's status message:</p> <p>"Greatest thing EVER..."</p> <p>Followed by a link to this video:</p> <p> </p> <p><embed src="http://www.youtube.com/v/e-yldqNkGfo&hl=en" width="425" height="355" type="application/x-shockwave-flash" wmode="transparent"></embed></p> <p>The conception is ingenious. Every major American military conflict re-enacted through the the foods of the countries involved.</p> <p>From the creators of the film:</p> <p><em>"Thank you everyone for all the amazing feedback and postings about the film on the various forums of the interwebs. Great comments. Before and after the film was completed, the friends I screened it to fell into two camps:<strong> You Should Have Captions</strong> and <strong>You Shouldn't Have Captions</strong>. I felt that if I added captions it would be too easy. Besides, if the viewer read the synopsis beforehand, it would be more fun trying to figure it out while watching. However, there are also people who watch it without reading the synopsis...and they usually catch on to the analogy by 9/11...but even then, much of everything else tends to get lost. Regardless, I hope it entertains whether one's clued in or not, because some of the action and food representation can be pretty obscure even to the keenest of historians, foodies, and foodie-historians."</em></p> <p>Check out the <a href="http://www.touristpictures.com/foodfight/" target="_blank">homepage for this video here</a>.</embed></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com2tag:blogger.com,1999:blog-7066077331309131045.post-49433886274505789052008-03-16T21:43:00.000-07:002008-03-16T21:51:11.691-07:00DeboningI don't know how he finds a lot of this stuff but..<br /><br /><a href="http://ahungerartist.bobdelgrosso.com/">Bob del Grosso</a> found a video of Chef Cheng at the Culinary Institute of America giving a lecture and demo on deboning a chicken.<br /><br />Now you should watch this video twice; the first time pay attention to what shes doing with the knife, the second listen to what she says..<br /><br /><object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/kATGBEg8ozE&hl=en"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/kATGBEg8ozE&hl=en" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object><br /><br />Now, If youve watched it twice I want to point out two things<br /><br />1- Shes moving at quarter speed for her, she can debone a whole chicken in record time... its insanity.<br />2- Yeah thats rights, she said 30 chickens a day for 3 months, and it still probably wont be enough practice.... Can you imagine spending 3+ months doing 30+ whole chickens a day? At the start of the video she mentions she used to do 100 chickens a day..That my friends is devotionThe Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-7959250113010690252008-03-15T00:52:00.001-07:002008-03-15T19:08:06.709-07:00The Great Debate: How Do You Do That BBQ That You Do So Well?<p>I was eating at a local place, <a href="http://www.greenmountstation.com/" target="_blank">Greenmount Station Restaurant and Lounge</a>, enjoying typical Bar-esq food when I ordered a side of BBQ sauce in which to smother my Old-Bay covered fries. I would go on to complain about Old Bay, but it is Maryland and that's not the main topic... but...</p> <p>When the BBQ sauce arrived I noticed the "Style" right off the bat. Its loose consistency and light reddish color led me to immediately assume it was going to taste a lot like flavored ketchup, to which I was correct.</p> <p>I must have had an expression of disappointment on my face that was so obvious a blind man could see it because my friend and long time dining companion took one look at me and said..</p> <p>"Not the kind you like is it?"</p> <p>She's not wrong, but at the same time not right either. There are so many styles of BBQ and BBQ Sauce out there, ranging from Carolina style to Northern Style sweets, that its hard to say "I hate this style". But in all honesty the style that tastes like flavored ketchup to me is the biggest disappointment ever.</p> <p>Without missing a beat she stole the sauce from me and used it herself exclaiming "I hate BBQ Sauce, but I looove this style!" which lead to a long discussion about styles of BBQ, Why she hated BBQ sauce so much, and why I disliked that style so much.</p> <p>For me, if I am going to order a side of BBQ Sauce or BBQ' d something I sure as hell don't want it tasting like ketchup. If I wanted Ketchup, Id just order Ketchup.</p> <p>So I thought I'd come home and pick the brains of what readers I do have and see what people think about BBQ Sauce/BBQ in general.</p> <p>As usual during The Great Debate the poll is posted on the right hand side, and Id love to hear why you chose the style you did!</p> <p><em>Edit**</em></p> <p><em>It was brought to my attention that I may have to give a brief description of the difference between each style. Keep in mind that almost every state in the US alone claims to have a unique style, but I am going to stick to the most common. So here it goes:</em></p> <p><em>California- Used on everything from Pizzas to Portobello Mushrooms this style contains an acidic and sweet quality taken mostly from the use of citrus fruits like Oranges and Pineapples when the sauce is prepared.</em></p> <p><em>Georgia- Famous for its Pork BBQ, Georgia style is based on ketchup, molasses, bourbon, garlic, cayenne pepper, and other ingredients to form a sweeter style sauce with a kick of acidity.</em></p> <p><em>Kentucky- Home of so many BBQ Cook-offs it should be a state sanctioned sport! The style here is a mix of tomato and vinegar base with strong oak and smoke flavors.</em></p> <p><em>Kansas- Claimed to be the "Worlds Capital of BBQ", Kansas BBQ is without fail one of the most recognized and respected styles to date. Kansas City style uses a sweet, spicy sauce with a tomato base.</em></p> <p><em>Carolina's- Now I know someone is going to yell at me for putting the two into one section, but for the most part they are similar. Vinegar based BBQ reigns most common here.</em></p> <p><em>Texas- Ahh yes, who could forget Texas. Beef, Beef, Beef, and some pork. From what I've tasted and gathered most Texas styles are Tomato based with added vinegar for acidity.</em></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com3tag:blogger.com,1999:blog-7066077331309131045.post-72359355318796776492008-03-10T20:34:00.001-07:002008-03-10T20:34:22.223-07:00Like Looking Into A Crystal Ball<p>So I'm sitting here watching <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain">Anthony Bourdain get his butt kicked on the line at Les Halles</a>, and I cant help but wonder how many years till I'm standing where he is?</p> <p>I'm laughing and talking with a friend about the episode and I'm think to myself "I better watch it, Karmas a .." well you know.</p> <p>Watching the anxious looks on the cooks faces at the "FNG", Seeing him pace nervously before the dinner rush, and watching him stress over the lack of space in which he has to cook numerous dishes is the truth of it.</p> <p>But in all honesty she says to me:</p> <p>"<em>so, maybe I'm just a fangirl...but I really think this is one of the most quality shows on tv, period."</em></p> <p>And I think she's right on the money. Besides the normal programing on the show, it really shows the quality to do a show like this and to do it the way he did. Its like an Idiots Guide to Working a Line.</p> <p>If you didn't catch the episode, I highly suggest you do. And next time your in a "Turn and Burn" restaurant, you might be moved to say Thank you.</p> <p>Thanks Tony, Even if that steak did come back undercooked I think you did a decent job.</p> <p><em>Check out Tony's Blog post about why he chose to do this episode <a href="http://anthony-bourdain-blog.travelchannel.com/2008/01/notes-from-the-road-the-home-e.html">here.</a></em></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-357680469215446092008-03-10T10:14:00.001-07:002008-03-10T10:18:40.665-07:00Nope Not Dead...<p>Just been busy shifting myself from New York to destinations unknown.</p> <p>I did however have time in the last week to drive up to Harrisburg, PA to tour the <a href="http://www.troegs.com/index.htm"><strong>TRÖEGS Brewery</strong></a><strong> </strong>with some friends.<br /></p> <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKT6smpZ9h65HPIqe2qXvupSXGyOfeLQI9et74mNMS6-_83DTVANLRARg7mgbNRn13RuBr4T4qssfRJT1bXi4-as0XBCWvw7rqGz2QiqEraTczFL-evet5TyzwPCyL27PhFWiT09dI6syk/s1600-h/cj_closeup_400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKT6smpZ9h65HPIqe2qXvupSXGyOfeLQI9et74mNMS6-_83DTVANLRARg7mgbNRn13RuBr4T4qssfRJT1bXi4-as0XBCWvw7rqGz2QiqEraTczFL-evet5TyzwPCyL27PhFWiT09dI6syk/s320/cj_closeup_400.jpg" alt="" id="BLOGGER_PHOTO_ID_5176163294747538306" border="0" /></a></p> <p> </p> <p>Still sadly lacking a camera I wasn't able to snap any pictures but was none the less impressed with the operation. Harrisburg has a long standing history with alcohol brewing pre-prohibition, and in the years following there have been a slew of small brewers popping up to try to revitalize the craft in the area. In my opinion Troegs is one of the ones doing it right. Focusing on 5 good year round brews they also offer numerous seasonal brews, one of which has become a very well liked and respected brew; <a href="http://www.troegs.com/beers_elf.htm">Mad Elf Ale</a>.</p> <p>I've heard a good friend rant and rave about Mad Elf for years, but didn't realize it has such a loyal following. On top of that the work and love they put into brewing it is impressive. They brew the limited stock for up to 2 months... that's a long time to wait for a glass of beer! but don't worry its worth it.</p> <p>Like some of their bigger co-horts like Yuengling, Troegs is only available within a certain distance from the brewery. </p> <p>"<em>Bars, Restaurants and Retailers throughout the Mid-Atlantic Region; PA, VA, NJ, DE, MD and NY</em>"</p> <p>So if your ever in the area, and your looking for a good pint look for Troegs and if you ever find yourself in Harrisburg stop by the brewery on Saturdays at 2pm for the tour!</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com3tag:blogger.com,1999:blog-7066077331309131045.post-77722382240335171562008-03-05T07:31:00.001-08:002008-03-05T07:31:16.328-08:00What Goes Around..<p>I got home and reconnected to my digital drug dealer (The Internets) just in time to catch <a href="http://ahungerartist.bobdelgrosso.com/">Bob</a> posting <a href="http://hosted.ap.org/dynamic/stories/S/SLAUGHTERHOUSE_ABUSE?SITE=NYBUE&SECTION=HOME&TEMPLATE=DEFAULT">THIS</a> little number.</p> <p><em>"Members of a U.S. House oversight committee are expected to order the owner of the Southern California slaughterhouse involved the largest beef recall in the nation's history to testify on Capitol Hill.</em> <p><em>Members of the Committee on Energy and Commerce's Subcommittee on Oversight and Investigations were expected to vote Wednesday to subpoena Hallmark/Westland Meat Co. owner Steve Mendell.</em> <p><em>Rep. John Dingell, D-Mich., said Monday that Mendell would be required to testify on March 12. Mendell was a no-show at a meeting of the subcommittee last week.</em> <p><em>Mendell did not immediately return a call for comment."</em> <p>I think Bob said it best... <p>"Stay tuned for <em>nothing</em> to change." <p>Who knows Bob, maybe we will get lucky and something will change? and the wee ittle leprechaun hiding that gold I've been looking for is gonna show up any day now.... really.. he will!</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-7222540269925167202008-03-01T03:20:00.001-08:002008-03-01T03:20:01.901-08:00Exit Stage Left..<p>Well I am proud to announce that my time at the Culinary Institute of America has come to an end.</p> <p>I am officially a Alumni and will be relocating to a warmer climate soon. *Crosses Fingers*</p> <p>Please excuse possible lack of update over the next week as my tethered love affair with the Internet will be severed.</p> <p>Talk to you all soon!</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com4tag:blogger.com,1999:blog-7066077331309131045.post-36970778804024968032008-02-26T21:15:00.001-08:002008-02-26T21:15:02.005-08:00Kitchen Tool?<p>or medieval torture device?</p> <p><a href="http://ahungerartist.bobdelgrosso.com/">Bob del Grosso</a> was kind enough to send me an email today asking me if I had any idea what this was...</p> <p><img height="268" src="http://img.photobucket.com/albums/v208/kriegmachine/whatisit02.jpg" width="331"> </p> <p>The concept of which drove me nuts all day, as well as some chefs here. I was walking around campus all day with a picture of this "device" asking every chef, instructor, and stewarding personnel I could find if they had any idea what it was.</p> <p>So far a general consensus of folks has been its one of three things:</p> <p>A) A device used to open shellfish and mollusks</p> <p>B) A device used in Ice Carving</p> <p>C) A medieval torture device (You'd be surprised at how many times I head that throughout the day)</p> <p>The one thing that leaves a lot of questioning is the clasp looking piece at the head of the handle.</p> <p>Thanks to <a href="http://tyroneandstephanie.com/">Tyrone B</a> for finding this oddity in his kitchen aboard Mercy Ships and driving us land lovin cooks bonkers with it. Why suffer insanity alone when you can share huh Tyrone?</p> <p>Heres a few more shots of the "Mystery Tool"..<img height="369" src="http://img.photobucket.com/albums/v208/kriegmachine/whatisit2.jpg" width="220"><img height="318" src="http://img.photobucket.com/albums/v208/kriegmachine/whatisit3.jpg" width="342"></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com1tag:blogger.com,1999:blog-7066077331309131045.post-64971386058597076602008-02-20T21:08:00.001-08:002008-02-20T21:34:50.212-08:00The Best Mistakes<p>are the ones that net you newfound knowledge. Such is the case in finding <a href="http://www.lisamhamilton.com/index.php">Lisa Hamilton</a>. </p> <p>If you remember last week <a href="http://thefoodistblog.blogspot.com/2008/02/offally-good.html">I posted a bit about Chris Cosentino Astor Center "Head to Tail" offal tasting dinner</a>, and I snagged a picture from Michael Ruhlmans website that I thought was done by <a href="http://harlanturk.blogspot.com/">Michael Harlan Turkell</a>. Turns out I was wrong.</p> <p>Chris Cosentino was kind enough to email me quickly in reference to a correction, and sent me a link to her page.</p> <p>I haven't had a chance to look at it in detail until this evening, and I suggest you give it a few moments of your time. Lisa Hamilton is not just a great photographer of things culinary, but also an author. She has written a few books, one of which I am very interested to get my hands on;<em> "Farming to Create Heaven on Earth," explores the Japanese spiritual farming and food movement called Natural Agriculture."</em></p> <p>You can tell that there is love and respect for food there, so go check it out!... besides she's got a great shot of tripe and pigs heads! who doesn't love that?</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com2tag:blogger.com,1999:blog-7066077331309131045.post-58251632988536128862008-02-18T17:56:00.001-08:002008-02-18T17:56:36.047-08:00Like Ice Cream?<p>Better buy a beehive then.</p> <p>In <a href="http://money.cnn.com/2008/02/17/news/companies/bees_icecream/index.htm?postversion=2008021712&eref=yahoo">THIS</a> article from CNN.com Haagen-Daz claims that the disappearing bee colony problem in America (Named the colony collapse disorder or CCD) will have a direct and substantial effect on the products companies like them can produce.</p> <p>This isn't a new subject, debate and study on why Bee colonies have been shrinking rapidly has been in the news for over a year now, but I think this is the first time were seeing a public company react directly to this issue.</p> <p>Like dairy prices, Honey prices have also risen slightly over the last year as a result of issue. I've read articles claiming the source of the problem stems from everything from Global Warming and Air Pollution to Cell phone signals interfering with bees natural radar. Whatever the cause, hopefully we find out soon... cause I dont know about you but I cant live without my Chunky Monkey.</p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com1tag:blogger.com,1999:blog-7066077331309131045.post-82053245793694929782008-02-15T10:15:00.001-08:002008-02-15T10:15:49.541-08:00So What's Good...<p>So what's good about working in the food service industry on Valentines Day?</p> <p>..Leftover Champagne. And not just any Champagne, Taittinger.</p> <p>During the Winter, Spring, and Fall the Culinary Institute of America hosts numerous dining events (Called "Dining Series") and yesterday just happened to be a Champagne Tasting and Dinner.</p> <p>Here's a brief copy of the menu:</p> <p align="center"><strong>Champagne Taittinger</strong></p> <p align="center"><strong>2 1/2 Centuries of Tradition</strong></p> <p align="center">Escoffier Restaurant</p> <p align="center"><em>Thursday, February 14, 2008</em></p> <p align="center"><strong>~<u>First Course</u>~</strong></p> <p align="center"><strong>Venison, Cherry Sausage, Lentil</strong></p> <p align="center"><strong>and Pinot Noir Chocolate Sauce</strong></p> <p align="center"><em>NV Brut Prestige Rose</em></p> <p align="center"><strong>~<u>Second Course</u>~</strong></p> <p align="center"><strong>Kobacha Squash Soup with Oyster</strong></p> <p align="center"><em>1998 Comtes de Chapagne Blanc de Blancs (En Magnum)</em></p> <p align="center"><strong>~<u>Main Course</u>~</strong></p> <p align="center"><strong>Roast Duck Breast & Leg Confit and Port Wine Reduction,</strong></p> <p align="center"><strong>Braised Cabbage with Cranberries, Morbier</strong></p> <p align="center"><em>2003 Comtes de Champagne Rose</em></p> <p align="center"><strong>~<u>Desert</u>~</strong></p> <p align="center"><strong>Praline and Caramel Gateau</strong></p> <p align="center"><em>NV Nocturne Sec</em></p> <p align="left">After service was over we had a chance to taste all the Champagnes. I'm a big "Bubble Head" so I was excited to try them. </p> <p align="left">The Brut Prestige was mild with a bit of acidity that I could imagine would go very well with the fat of the sausage.</p> <p align="left">The Blanc de Blancs was very very good, have a mild acidity and very strong flavors.</p> <p align="left">The Comtes de Champagne Rose was the favorite of the majority of the guests, One gentleman I was serving said "It was almost neck and neck by itself with the Brut Prestige, until I tasted it with the Confit. The pairing put it over the top."</p> <p align="left">Now, being that I am a "Bubble Head" and having a sweet tooth I was excited to try the desert Champagne. Surprisingly, even as a Sec, the wine was not at all sweet, but more acidic. I remember hearing a lot of guests claim that the pairing with the Gateau was superb so I snuck a spoonful from a leftover plate and tried them together. The acidity of the wine helped cut the sweetness of the desert and even brought out the sweetness in the wine.</p> <p align="left">All in all, it was a good night to be a CIA Student.</p> <p align="center"><em></em> </p> <p align="center"><strong></strong> </p> <p align="center"><strong></strong> </p> <p align="center"></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com2tag:blogger.com,1999:blog-7066077331309131045.post-57115380963119871232008-02-15T03:23:00.001-08:002008-02-15T03:24:57.831-08:00The New Way to Fish.....and its not that smart if you ask me.<br /><br /><h1 style="font-weight: normal;" class="headline"><a href="http://www.iht.com/articles/2008/02/15/america/15jamaica.php"><span style="font-size:100%;">In remote Jamaican valley, a grim redefinition of 'fishing'</span></a></h1>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-45621029840897231162008-02-13T09:35:00.001-08:002008-02-13T11:29:55.531-08:00Offally Good<p>You have to give great credit to a chef like Chris Cosentino who has become famous for his work with Offal (Parts of animals usually discarded after slaughter IE Sweetbreads, Brains, ETC).</p> <p><img src="http://blog.ruhlman.com/photos/uncategorized/2008/02/13/chef_chris_cosentino.jpg" height="120" width="96" />Turns out he's considered something of a guru on the stuff these days. So much so that he's hosting an Offal Tasting and Q&A session at the <a href="http://astorcenternyc.com/home.ac">Astor Center in NYC</a>.</p> <p>At 250 dollars a pop the dinner doesn't come cheap, but the chance to get there and see this stuff used by talented hands is something one just cant say "Nah don't think I can make it" to.</p> <p>If your in the NYC area and bored on the first Tuesday of March, I invite you to book it and enjoy it (Or squirm in your seat, either way its gonna be great.)</p> <p><em>Chris Cosentino photo by Lisa Hamilton<a href="http://harlanturk.blogspot.com/"><br /></a></em></p>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com3tag:blogger.com,1999:blog-7066077331309131045.post-88977260007650191502008-02-11T12:14:00.000-08:002008-02-11T12:15:56.869-08:00I Hope These Guys Dont Work For YouI get some strange emails sometimes, but one with just a link to this:<br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/7Ot_vCC0UPk&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/7Ot_vCC0UPk&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /><br />Had to be shared.<br /><br />Slow day in the kitchen fellas?The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com2tag:blogger.com,1999:blog-7066077331309131045.post-34217639196673096502008-02-11T09:59:00.001-08:002008-02-11T10:06:05.950-08:00The Root of It All<p><img src="http://www.manmachine.org/gj/images/sidewalkEnds.gif" /> </p> <p>I was visiting a fellow classmates room yesterday, catching up and making idle chat on an otherwise boring day when I spied a copy of <a href="http://www.shelsilverstein.com/indexSite.html">Shel Silversteins' "Where the Sidewalk Ends"</a> on her bookshelf.</p> <p>Aghast that she actually had a copy (Mine I left with my son) I picked it up and began thumbing through it. </p> <p>I have always loved his work but never paid much attention to the topics of which he so amusingly wrote. I began to notice the amount of food related poems in the book and in my head began to remember that many of his other books did have a number of food related poems or short stories as well.</p> <p>I used to read "Where the Sidewalk Ends" cover to cover, over and over as a child and cant help but wonder if I somehow subconsciously convinced myself of my love of food.</p> <p>I have adopted his Poem "Recipe: How to Make a Hippopotamus Sandwich" as my header as both a tribute to his work and to make the connection between my love for food and his fun works.</p> <p>And now I will leave you with another of his pieces that had me smiling as I left my classmates room:</p><pre><em>"Thanksgiving dinner's sad and thankless<br />Christmas dinner's dark and blue<br />When you stop and try to see it<br />From the turkey's point of view.<br /><br />Sunday dinner isn't sunny<br />Easter feasts are just bad luck<br />When you see it from the viewpoint<br />Of a chicken or a duck.<br /><br />Oh how I once loved tuna salad<br />Pork and lobsters, lamb chops too<br />'Til I stopped and looked at dinner<br />From the dinner's point of view."</em><br /><br /> -- Shel Silverstein </pre>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com0tag:blogger.com,1999:blog-7066077331309131045.post-72349145651499193072008-02-11T06:57:00.001-08:002008-02-11T06:58:08.945-08:00Funny VideoWhat if we were made of chocolate?<br /><br /><object width="425" height="373"><param name="movie" value="http://www.youtube.com/v/DXVVL6V_aoM&rel=1&border=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/DXVVL6V_aoM&rel=1&border=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="373"></embed></object>The Foodisthttp://www.blogger.com/profile/04214354265691701714noreply@blogger.com1