Chowhound's Latest » Food Media and News

Top Chef alums with Fabio

Sun, 08 Nov 2009 09:23:32 GMT

Being mean is one thing but physical assault is another. If you can't see the difference then we'll have to agree to disagree.

"The Restaurant" or "Last Restaurant Standing" (as Americans call it)

Sun, 08 Nov 2009 08:02:17 GMT

The episode was certainly very interesting, and a good way to judge how the contestants would handle the pressure of running their own restaurants. I would say that the pairs that were assigned to the Asian stir-fry chain, especially the bartending duo, drew the short end of the stick. Wok frying technique, especially being able to handle the high heat from the special wok burners, definitely takes some practice, and seemed much harder than making pizzas or rolling sushi. I was very impressed that the other chef was able to handle it with such ease, although it might've been expected since he's one of the few contestants that actually has professional kitchen experience. I will be looking forward to the next episode since we'll actually be able to see how each of the groups handle their own restaurants.

Top Chef Finale Will Be In... (does this count as a spoiler?)

Sun, 08 Nov 2009 04:12:32 GMT

Hmmmm ... the report "on the ground" was that it was actually in Sonoma. Maybe those idiots at Bravo can't tell one valley from another. Note to all you East Coast media types: the California wine country encompasses a lot more than just "Napa."

Gordon Ramsay Wants YOU!

Sun, 08 Nov 2009 02:58:32 GMT

I think this is for a new show...Why would anyone want to undergo the abuse which is sure to be showered on all the contestants (as in any other Ramsy show) is beyond me....but if chosen you can get your 15 minutes.

Ratings changes at the New York Times

Sun, 08 Nov 2009 02:47:51 GMT

The NYT has changed the rating system of its suburban restaurant reviews (CT, NJ, LI & Westchester) from the timeless (Extraordinary), Excellent, Very Good, Good, Satisfactory, (Fair) & Poor to: "RATINGS Metropolitan has changed its restaurant rating system to: Don’t Miss, Worth It, In a Pinch, Don’t Bother." (Note: Extraordinary & Fair were not used in all 4 regions.) Yet another brilliant idea from the offices of the NYT. Change for the sake of change. Can't wait to see what's in store for the 5 boroughs.

Food Network: Canada vs US?

Sun, 08 Nov 2009 02:40:09 GMT

Haha, I always thought that was more slightly lame than egotistical. But hey, what can you do..... :)

Major "Duh" moment: Netflix has cooking DVDs!

Sun, 08 Nov 2009 02:13:16 GMT

I've had Netflix for 5 years and it never occurred to me to look for cooking shows until today - there's a wealth of them available now, and I've put several upcoming ones in my "save" queue.

WGBH is starting up "The French Chef" again!

Sun, 08 Nov 2009 00:03:03 GMT

Today's rerun "debut" was in color but I did not catch the year and don't know how many seasons/shows were in B/W before they began filming Julia and her famous purple spoon or towel.

TV burger ad mentioning "North American Beef"

Sat, 07 Nov 2009 21:19:07 GMT

The US banned imports of Canadian beef for at least a year or more back around 2003, 2004, maybe longer after Mad Cow was found in Canadian cattle. One of them slipped across the US Northern border and started a panic. Japan and several other counties banned imports of Canadian beef for quite a while. It affected US exports until the source in Canada was isolated. E. coli can come from processing, but it can also come from poor sanitation and food handling. "Employees must wash hand after using the bathroom."

103 Years After "The Jungle" Was Published We Have Not Come Very Far

Sat, 07 Nov 2009 21:17:44 GMT

Thanks for doing that digging. I tried to make sense of the CDC's reports of confirmed cases, their estimates of total cases, their comments regarding the percentage of cases that are part of documented outbreaks, and the information available about those outbreaks, and came up with results that were absolutely unintelligible. Surely somebody has reviewed and summarized the primary materials, but I couldn't find it. As to the reduction in e. coli infection from ground beef over the last 15 years or so, I'm not convinced that we've cleaned up the supply of industrial ground beef so much as we've convinced people to cook it thoroughly. The decline in e. coli infections may be attributable less to the reduction of fecal matter in ground beef we consume than to the increased incidence of sterile filthburgers. And I absolutely agree that industrial agriculture is contributing to the problem. It's a bad idea to have manure lagoons anywhere near, say, fields of lettuce. But industrialization of the food supply and commodification of meat lets the local grocery store put out a weekly flier advertising $0.69/lb chicken and $0.99/lb hamburger. And people like that. As far as incidence of various food-borne diseases goes, here's a CDC study that puts e. coli well under 1% of total infections: http://www.cdc.gov/ncidod/EID/vol5no5/mead.htm

Giada De Laurentiis

Sat, 07 Nov 2009 21:15:42 GMT

No - I haven't seen him. He may be here on Canadian channels, but if so I missed him. I agree, she is stunning. It's just the way one gets fixated on something. I do enjoy W&G though, so it's not all negative. Maybe I should have used farfalle as an analogy, would have been more chowish. On a more serious note, I am not that keen on the disjointed film editing. Very similar to the Nigella style, cutting from place to place. In someways that is an advantage as you do see close-ups of rolling-pin technique. I am more of an Alton Brown fan, despite all the flippancy and frippery.

Aa conscientious meat eater may have a more environmentally friendly diet than your average vegetarian. -- Nicolette Hahn Niman

Sat, 07 Nov 2009 20:10:06 GMT

Without subsidies, our taxes might be lower and the high cost of meat will make vegetables & whole grains more desirable, resulting in a healthier population & presumably lower health insurance premiums. With the money saved, we can buy electric cars & heirloom tomatoes.

These Anne Burrell commercials are blowin' out my retinas!

Sat, 07 Nov 2009 19:43:54 GMT

Every time she does the monster voice, I laugh. You could Imagine in the second season, I'm laughing a lot. Her recipes that I have tried are fabulous and her techniques are useful. Love her show.

From the BBC: The Rise of the Non-Veggie Vegetarian

Sat, 07 Nov 2009 16:16:19 GMT

My theory is that many teen girls and women who call themselves a "vegetarian" are just disguising an eating disorder by wrapping themselves in the politics of that term.

"One Hundred Things Restaurant Staffers Should Never Do (Part 2)"

Sat, 07 Nov 2009 00:57:53 GMT

The only one I truly disagree with is #85 - "Never bring a check until someone asks for it. Then give it to the person who asked for it." I prefer that the server drop the check and say "I'll take that when you're ready," or whatever. I don't like having to ask for the check; it makes the end of the meal feel too suspenseful. And I'll add one: If the credit card used to pay the tab has a woman's name on it, do not return with the check and place it in front of a man. Take a moment to consider who will be leaving the tip. She may be thin-skinned, petty and vengeful (in other words, she may be me).

"Iron Chef America" & the White House

Fri, 06 Nov 2009 21:49:19 GMT

Surprised that I didn't find a thread here about the filming of a special "Iron Chef America" episode featuring the not-so-secret-ingredient of produce from the White House's kitchen garden. Two teams compete, including that White House Chef.Air date is Jan 3. http://tinyurl.com/y9awrzj

"Bottle Shock"

Fri, 06 Nov 2009 17:54:51 GMT

Yes. Many people picked up on that one line. It was, apparently, a little less than 'veiled' for people who knew Grgich. A quote from a blog @ shirazshiraz.blogspot.com nails it: "Grgich <(his character, I presume)> appears several times in the movie but is not identified and if you did not know that he wore a beret you would not know who he was. He is the person standing next to Jim Barrett in the winery when Barrett exclaims “Crap. Mike, its not clear”."

"Who's Your Patty?" - Lion's Tap (Eden Prairie) vs McD's

Fri, 06 Nov 2009 17:26:07 GMT

Local coverage: Star Tribune: http://www.startribune.com/local/west/69316307.html?elr=KArksUUUoDEy3LGDiO7aiU Pioneer Press: http://www.twincities.com/ci_13725984?IADID=Search-www.twincities.com-www.twincities.com&nclick_check=1

Food Network's Sandra Lee ... contrarian? Sandra Lee says "NO WAY!" to generics.

Fri, 06 Nov 2009 15:25:53 GMT

Last time I saw SL handle raw meat of the show she used the tips her figers as if she was disgusted by the whole process. It really stuck with me.

Gourmet Magazine Questions

Fri, 06 Nov 2009 13:47:23 GMT

lynn, someone in this very long thread said they finally got through to C/S - http://chowhound.chow.com/topics/657108 Sounds like your subscription moves over to Bon Appetit, unless you specifically request a refund.

Best food blogs/restaurant review websites? [from UK/Ireland Board]

Fri, 06 Nov 2009 10:24:48 GMT

Wow, that's an amazingly comprehensive list. Thanks!

Mastro's on the Ropes?

Fri, 06 Nov 2009 04:30:54 GMT

US News says Mastro's is on the ropes (http://www.usnews.com/money/blogs/flowchart/2009/06/12/restaurants-on-the-ropes.html): Mastro’s. These elegant steakhouses may be among the nation’s best, but they’re also clustered in Arizona and southern California, where housing woes have char-broiled the economy. With just 7 outlets (including two Ocean Club restaurants), Mastro’s lacks the scale and geographic diversity of bigger chains like Morton’s and McCormick & Schmick’s. Sales have fallen along with customers’ net worth and corporate expense budgets, and Mastro’s cash flow is likely to get worse before the double-cut porterhouse ($68.50) comes back into style.............. Anyone notice a decline in patronage at Mastro's?

Staff Meals Today: What Top LA Restaurants Are Serving Their Employees

Fri, 06 Nov 2009 01:02:31 GMT

Maybe it was cleaner than the kitchen.... :( adam

10 worst dining trends of the last decade: Cupcakes, Kobe, Foam...

Thu, 05 Nov 2009 22:21:15 GMT

Actually, the challenge was to put the chef's own spin on a classic dish. In the end, most of the chefs DID deconstruct (or try to) the various dishes, but the judges were angry about that. They said that deconstructing a dish was NOT the same as coming up with an 'original' take on that dish. A couple of the chefs WERE successful at 'deconstruction', but, for the most part they were 'epic fails'.

Does Tom Colicchio really like Diet Coke "just for the taste of it?"

Thu, 05 Nov 2009 22:07:06 GMT

Yeah, I don't really blame him for what he did. Not an ideal situation, but we all need to make a living. I'll admit that I entered the Pillsbury bake-off one year. I don't eat any of that stuff but the grand prize is a million dollars! In my fantasy mind, I was picturing myself winning and trying to find a way to explain that to my patients (to whom I encourage not to eat processed junk).

New Jeff Corwin show Ext Cuisine

Thu, 05 Nov 2009 20:44:10 GMT

I like it too. I don't watch it regularly but I like it when I do. I think he comes across as just a nice, regular guy with no air of pretention or disdain (yes, I'm referring to Bourdain). And he's much nicer to look at than either Zimmern or Bourdain.

Leave the “kill step” up to the consumer

Thu, 05 Nov 2009 20:42:59 GMT

The article mis-represents the reasons for the outbreks and gives false impression that it is the food itseld that is the reason for the outbreaks. Take the "potato" example - it's not the potato itself that is the culprit but the final products (i.e. potato salads) that are responsible. The document is NOT well documented by any (scientific) means (where are the references?). Who are the authors?...their background? This is the kind of document that is published by a lobby group and is designed to confuse the already naive/un-educated public. One thing that is kind of funny is that beef (ground beef) is no where on the list. And let me tell you from having personaly visited number of beef and leafy green processors I will eat the greens any day over ground beef.

Matter and anti-matter collide: Martha's show to feature Rachael Ray

Thu, 05 Nov 2009 19:36:43 GMT

I don't even know what to say---your caption says it all. yeeks.

Top Chef: where are they now (ongoing)

Thu, 05 Nov 2009 19:28:54 GMT

That reminded me of a few I wish had been on the reunion show - Dave and Sam. So it looks like many are doing VERY well for themselves, despite not having won.

Check out Zombie Tom Colicchio

Thu, 05 Nov 2009 19:06:52 GMT

Take a look at the back cover of this week's Us Weekly (I know, I just needed some junk reading.) It's Tom C. shilling Diet Coke, and he's been photoshopped into a smirking, dead-eyed wax figure travesty of himself. There's a plate of what looks like fresh human flesh in front of him. Oh, the horror.

Just a rumor at this point - Food Network West

Thu, 05 Nov 2009 15:20:05 GMT

It's new to me, but apparently word's been floating around here in the wine country about the possibility of Food Network taking over bankrupt/for sale Copia Center in Napa as a West Coast studio. http://www.biteclubeats.com/2009/11/copia-to-become-food-network-west.html I don't know. Seems a bit over-the-top even for them...

Next Iron Chef America - Indian Challenge (Spoilers)

Thu, 05 Nov 2009 14:53:48 GMT

It is very easy for anyone to cook good food within their comfort zone. I feel a chef should have an exposure to all sorts of cuisines. He or she might specialize in one type but should have skills to adapt to any other type of cuisine. It would not have been a competition if everyone had to cook the dishes that they specialize in. That is the reason some of the most successful chefs have failed to survive in this competition. The idea is to bring them all on a common platform and then make them compete against each other. The one chef who has managed to tackle these challenges with grace has been Chef Mehta. His cooking style is so flexible he can adapt to any cuisine very easily. Mexican food was not his forte but he made the dishes with Mexican flavor. He did not make authentic Mexican dishes like Chef Garces did but he made his own version using all the authentic ingredients and flavors and went on to win the round. This was possible because he knew what Mexican cuisine is all about. The same thing happened in the Indian challenge. Although Chef Mehta’s preparations were far superior to Chef Graces’ it was Chef Garces who won the round because he used his style to make the Indian dishes. In this case the authentic dishes by Chef Mehta were a close second because the judges thought they lacked an element of his personality. For a successful Iron Chef it is important to break out of his/ her comfort zone. That is what makes them different from an average chef.

Pioneer Woman -- Catch Her Cookbook Tour

Thu, 05 Nov 2009 14:38:55 GMT

http://www.nytimes.com/2009/11/04/dining/04book.html?em Interesting NYT article on the seasons new cookbook authors, including PW.

Food Libraian and Big Bundts

Thu, 05 Nov 2009 14:32:22 GMT

30 bundts in 30 days Mary the Food Librarian, a Los Angeles–based librarian and baking aficionado, has vowed to prepare 30 different bundt cakes leading up to National Bundt Day on November 15. She has 11 to go. Highlights have included chocolate zucchini bundt, monkey bread in a bundt, candy corn jello bundt, and Nutella bundt. Here is the link; http://foodlibrarian.blogspot.com/

Bourdain asks: Why Can't We Have That Here?

Thu, 05 Nov 2009 12:28:52 GMT

Americans ask for espresso in go-cups. Americans ask for flavored syrups in cappuccinos. Americans popularized the (caffe) latte. And then put pumpkin spice syrup into it. Even as simple beverage as coffee can't escape the ridiculous things Americans will do to an "authentic" idea. Howard Schultz's original idea was to bring Italian coffee and Italian coffee culture to the States. Look what happened.

Processed Foods Linked to Depression

Thu, 05 Nov 2009 03:45:34 GMT

different fats can have different effects...

Funny food references on "Curb Your Enthusiasm"

Thu, 05 Nov 2009 02:46:35 GMT

I got the very same feeling, as well! We'll know of he ever does an episode of him not removing his hat or (god forbid!) wears it backwards inside a better resto and gets grief from Suzie or Jeff. The man is insanely neurotic and his less than ample hair already gets him worried. I know LD is not everyone's cup of tea, but I think he's genius! But, knowing someone like him IRL would be both funny, and nerve-grating. That's why Suzie is so great in the show, she's a bit of enraged sanity at LD's antics.

Top Chef related: Interview with Mike Isabella (SPOILERS)

Thu, 05 Nov 2009 02:27:30 GMT

Right. I read the interview and didn't find any new information or spoilers. By now, I would think that most people who follow Top Chef know what went on in the episode when Mike I. was sent home. Everything I read in this interview is also consistent with other recent interviews given by Mike I. (e.g., the Washingtonian's live chat that he participated in last week).

NYT: "One Hundred Things Restaurant Staffers Should Never Do (Part 1)"

Wed, 04 Nov 2009 22:05:19 GMT

I agree that a server who is trying to be funny, entertaining or overly friendly can be annoying. Obviously a server needs to take his/her cues from each set of guests. I'm just saying that I believe that more people need to be open to the fact that dining out is a fluid, dynamic interaction, and that the world is not perfect. There are a lot of uptight people who are rigid, inflexible and unforgiving. Even in the most formal dining rooms a personal connection with a server can make an evening more enjoyable. http://www.servernotservant.com/

From NYT: White House Chef

Wed, 04 Nov 2009 20:48:31 GMT

Awesome. Thanks for linking.

"So You Think You Know Pasta" Article From NY Times

Wed, 04 Nov 2009 16:19:36 GMT

It has a few if I remember correctly. Not a recipe book by any means though. The best I can compare it to is a text book. The author takes the material very seriously and it shows.

enRoute Announces 10 Best New Canadian Restaurants for 2009

Wed, 04 Nov 2009 15:28:42 GMT

Thanks for replying. Interesting thoughts. So you feel that fine dining is on the way out forever or just until we recover? I guess recent closure of Gourmet supports this line of thinking but I wonder what it will be like if this trend stays. I am enjoying this flourish of more casual single-minded restaurants, but a recent dinner at NYC's Marea also reminded me how much I really love fine dining too. BTW, I like Chris' writing alot. I now fly more often with Porter so don't get to read it as often as I used to.

Best Food Blogs?

Wed, 04 Nov 2009 15:25:52 GMT

Ahem, my 3 favs as follows... EatADuckIMust: http://eataduckimust.blogspot.com/ Bread And Honey: http://bread-and-honey.blogspot.com House of Annie: http://chezannies.blogspot.com http://peaslovecarrots.blogspot.com

New York Food Blogs? (Pro / Amateur)

Wed, 04 Nov 2009 03:01:01 GMT

Ah! I clicked on this link just so I could say Food Mayhem! I just read your newsletter on roasted butternut squash, pears and cranberries. I can't wait to try it!

Ten Things Anthony Bourdain and David Chang Hate

Wed, 04 Nov 2009 00:52:22 GMT

I fantasize about having a job like his, and your'e right he has been around a long time. But part of the fantasy revolves around not having to be taken seriously beyond comments like 'that tastes really good' or 'this is the way it has been prepared for generations'. He skates over the deep stuff and I like him for the lack of pretense.

Photos from the final days at Gourmet.

Tue, 03 Nov 2009 23:48:56 GMT

I hope thet were allowed to take all the swag that they recieved. A small gift, but it would be appropriate.

Barbara Walters vs. Paula Deen

Tue, 03 Nov 2009 20:36:54 GMT

Truly another era with Julia Child, however I do not recall seeing an abundance of fat French women last time I was in Europe.. I would mention that Graham Kerr, the illustriously flamboyant television host of the 60's and 70's refuses to allow his old programs to be aired due to the harmful nature of the recipes. That and he was crocked half the time. I look back at old 50's television programming and see the likes of Jack Benny hawking Lucky Strikes. Would he do that today if he were alive? Doubtful, and yes illegal. Different era. Chances are half our mother drank profusely while they were pregnant with us to take the 'edge off'. On the other hand, Paula is simply over the top nasty. There definitely is no reason for this type of behaviour in a grown woman who seemingly has her senses about her.

Paula Deen on the Tonight Show with Conan O'Brien

Tue, 03 Nov 2009 10:24:41 GMT

I don't know about Shandling, but Conan's something like 6'3".

Can it get worse? Oxygen Network's new "Naughty Kitchen"

Tue, 03 Nov 2009 09:39:42 GMT

I live in Dallas and feel very comfortable with the restaurant scene in this city. I know nothing about her, and will stay clear of the hotel and restaurant in question. If you flip over to the Texas threads and other local blogs, the chef in question gets vitrually no mentions. So I am clueless how she came into existence, unless it is like our state fair with its funny fried butters and such. An oddity to giggle at, not with. I say move along, nothing to see here...