The only places I've traveled in my life where the connection between food and culture were so immediately apparent were Italy, Spain and New Orleans. I haven't been to the east coast South since I was young, but I tend to get the feeling that in the Carolinas it might be on somewhat a similar level.
I will say that I definitely felt this way in South Africa. There is such a variety of cultures that have all influenced the food there. People are so proud of their food and it's a huge part of their culture. Braaing (Like a day long BBQ that would put most American picnics and BBQs to shame) is a national past time. There are certain foods that are only cooked for Braais and being invited to someones house for a braai is like me inviting someone to my house for a holiday dinner. I've never had the opportunity to live somewhere that food and culture are so deeply connected. I've also never been privileged enough to live somewhere that the influences on food are so seemingly disjointed and yet absolutely delicious at the same time.
On another note, the hybrid stew was definitely in my top 3 lamb dishes and might be the best lamb stew I've ever made. I was very pleased with the end result. Will post recipe soon for anyone that is interested.
Count me in the minority that can't stand Alton Brown. Shave his head and give him a walrus mustache and he's the same dude as on myth busters, another jerk.
Better to burn out than fade away. Emeril, with his full schedule of TV, brand ownership, marketing, being a celebrity, and Chef, turned old in that period.
I can give a mighty harmpf for the two José Andrés restaurants on the list: Jaleo-Crystal City and Zaytinya in the Gallery Place/Chinatown area. They mark the latter closer to the Metro Center stop, which is inaccurate, but probably necessary to include it on the list.
Apparently Richard Blais is going to have a show on the Food Network, called Hungry Games.
Throughout the season, Richard Blais investigates the psychology and science behind our food decisions and cravings. In one episode, he learns about the role that expectations play when tasting new foods, by experimenting with an untraditional salmon-flavored ice cream taste test. Richard also explores the surprising power of language to stimulate cravings for a slice of cheesy pizza. He discovers the secret x-factor of juicy burgers, and the irresistible appeal of greasy, salty bar foods. Plus, he gets to the bottom of why comfort food really is so comforting. In another episode, Richard exposes the hidden psychological connection between rooting for a winning sports team and the amount of food we consume during the game. He also discovers the reason why mom’s homemade side dishes always taste the best. These mind-blowing discoveries will change the way you think about what you eat!
Sounds like an interesting concept. Chefs like Heston Blumenthal and Ferran Adrià have been exploring the psychology of eating for some time now; why we like this and not that, how sensory activation can influence the dining experience, etc. Plus Blaiser is always a good watch.
Slab of pork spare ribs in the oven for the next 4 hours. I have a new favorite bbq sauce, Hickey Bottom Honey Bbq sauce(from Fenelton, PA) to glaze the slab when its done baking.
bought a dozen eggs, a pack of 8 turkey sausage patties, a dozen english muffins, and some cheddar cheese.
I love starting the day out with an english muffin breakfast sandwich, but usually don't feel like making them when I wake up, so I made up a dozen sandwiches 8 with sausage, the other 4 with some ham I had in the fridge. Wrapped them in parchment paper and threw them in the freezer. Wake up, pop one in the microwave and I'm good to go. I'll report back after I try the first one.
We don't normally like frozen chicken breast, except for the recipe I am making today.
I get the crock pot out and dump the bag of chicken breast in it, still frozen.
Add a large can of Rotel
a packet of taco seasoning.
5 minced serrano peppers (using a couple scotch bonnets today as serranos were out)
The series is set to follow the exploits of chefs Grant Achatz, Ferran Adrià, Joan Roca, Alex Atala, Michel Bras, Daniel Humm, Gaston Acurio, Massimo Bottura, Andoni Luis Aduriz and Jose Andres as they reveal exactly how the chefs produce their creations.
The nine minute preview gives us a glimpse of what to expect from the series as the presenter promises a true insight into the process behind avant grade cuisine.
