Lemony Snicket Is Over Bacon

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via Lemony Snicket.com
The real Snicket
"The most overrated ingredient is bacon. It depresses me that in restaurants Brussels sprouts are now just the way bacon is conveyed to the table."
Lemony Snicket creator and passionate home cook Daniel Handler tells the Wall Street Journal that he'd rather eat radishes [WSJ].

James Salter Sings to Clams, Likes Worcestershire in his Martinis

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openroadmedia.com
Things I learned about author James Salter while reading Nick Paumgarten's excellent profile of him in The New Yorker:

"He has been known to sing 'American Pie' to clams when he shucks them."

"He measures out his martinis precisely, down to a ritual drop of Worcestershire."

"He always diligently checks the bill at restaurants."

Read the story here (subscription required).

Bill Gates Gets Behind Faux Chicken and Imitation Meats

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Wikimedia
In a post for Mashable, Bill Gates reminds us that the global population will likely reach 9 billion by 2050, and we'll have to find a way to double our meat production. Gates, who has been spending time with his pal, Modernist Cuisine author and former Microsoft CTO Nathan Myhrvold, says the food industry is ripe for innovation. He praises alternative protein sources such as the imitation chicken from Beyond Meat, saying he "honestly couldn't tell it from real chicken."


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Listen to Fort Defiance's St. John Frizell Talk about "The Third Place" and Life After Sandy

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Craig LaCourt for On the Real

St. John Frizell has been through a lot over the past four months. His much-loved Red Hook restaurant, Fort Defiance, was nearly destroyed during Hurricane Sandy. "We got six to eight feet of water in the dining room, and the basement was completely flooded," Frizell said when he spoke with Jesse Schafer and Greg McHale of Radio On the Real. Yet, four months later, the restaurant is fully in business and looks like it barely sustained any damage. Frizell is grateful to every single person who volunteered to help rebuild his bar and continues to serve his community in any way he can.


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See a Parks and Rec-Themed Food Poster: Tom Haverfoods for Your Wall

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Creative Sobriety
If you're an Aziz Ansari fan (and, if you're not, watch this), then you probably know that the comedian is also very into food. His Park's and Rec character, Tom Haverford, is also a gourmand and regaled audiences a few years back with his epic food abbreviations monologue.

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Back to the Truffle Burp

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Jack Czarnecki, an Oregon-based truffle hunter, truffle-oil producer, and cookbook author, explains how best to taste the complexity of a fresh truffle: After you've eaten it.

"You get what we call a truffle burp, ten minute later. The truffle goes down, your stomach acids work on it, the gases are released. You actually taste the truffle when the gases are released and come back up from your stomach through your olfactory senses."

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The Best Fake Meat Ever?

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Slate's Farhad Manjoo on Beyond Meat's extremely realistic faux chicken: "The chicken strips look, feel, and taste closer to real meat than any other food I've ever eaten."


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Scotland's New Nutritionally Sound Pizzas

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Appalled by the amount of salt and saturated fat found in supermarket prepared foods, Mike Lean of Glasgow University, and Donnie MacLean, the founder of Eat Balanced, have developed a series of "nutritionally-balanced" pizzas, which will be available soon in the freezer aisles of some major British supermarkets.

"We focused on pizza being a lunch or a dinner option. Each pizza gives a complete meal, with all the nutrients in it, for 30% of your day."
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Reviewing the Doritos Locos Taco

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William Grimes, former restaurant critic at The New York Times, reviews the Doritos Locos Taco today:
Like almost every normal American, I like Doritos Nacho Cheese Flavored chips. For precisely that reason, I regarded the taco version with dread. Would it violate the spirit of the chip? Or, conversely, would it make the mistake of being slavishly faithful to the Dorito model?

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Marcus Samuelsson Tells Ex-Convicts 'Texture Is Very Key'

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Yesterday, the owner of Red Rooster swung by the Fortune Society, a nonprofit for formerly incarcerated men and women, to offer them a demo on healthy eating. Samuelsson cooked fried chicken and a salad with buttermilk dressing, offering tips for how to keep the leaves from going prison-lunch limp:

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