All Posts By Food Network Kitchen

Critical Food Party Update

by in View All Posts, April 2nd, 2009

When visiting a friend this weekend, somehow we came upon the topic (because that happens) of Food Party, the fabulous web video series I posted about a few months ago.

I learned from my friend, who is knowledgable in the ways of Food Party, that a whole SLEW of new Food Party episodes are currently being shot in short format for the IFC channel. To say I am psyched is a vast, vast understatement.

Rupa Bhattacharya, Culinary Writer

Cow on the lam(b)

by in View All Posts, April 1st, 2009

Meet Floss. She’s a cow, originally from South Yorkshire, who ran away 9 months ago after having been sold. She managed to spend that entire time on the run, traveling about 60 miles all told, hanging out in a paintball field and stealing hay here and there, before being brought to an animal sanctuary in Norfolk.

As one of her eventual protectors puts it, “She is quite a cow, she remained free by finding some really good hidey-holes.”

Yeah, that’s a pretty awesome cow. And, it would seem, a pretty awesome hidey-hole. [via]

Rupa Bhattacharya, Culinary Writer

Take that, Mets!

by in View All Posts, March 30th, 2009

Yesterday a few of my colleagues and I got to experience the latest and greatest thing to happen to the Yankees… Food Network has entered the building. With the help of some very hard working employees here, we now officially have our own concession stand in the premium seating area.

Yesterday was a very soft and successful opening for family and friends. I will admit that I ate almost everything on the menu (and I’m still full) but was very impressed by the success of the food. Come opening day, those who can afford these cushioned seats are in for a very nice treat.

My favs include the hot dog on a pretzel bun with corn relish, the fried fish tacos, and the duck confit pizza. Check out some exclusive pictures of the concession stand and the brand new stadium:

Danielle LaRosa, Assistant Culinary Producer

Not Yet Touched By The Mild Boredom of Order

by in View All Posts, March 27th, 2009

Today, we in the FN Library would like to offer our heartiest congratulations to one Phillip M. Parker of the UK.

If, dear reader, the name means nothing to you, then perhaps his most recent book ‘The 2009-2014 World Outlook for 60-Milligram Containers of Fromage Frais’ will. Perhaps not.

Well, Mr. Parker may have once labored in obscurity, but no longer. As of today, he is the winner of the prestigious 2009 Bookseller/Diagram Prize for Oddest Book Title of the Year, sponsored by the UK’s The Bookseller magazine.

Mr. Parker’s magnum opus (it retails for a mere $795) edged out stiff competition from “Curbside Consultation of the Colon,” “The Large Sieve and Its Applications,” “Strip and Knit with Style” and “Techniques for Corrosion Monitoring.” Bravo!

The success of ’60-Milligram Containers…’ and the genius of this book prize (past winners include: “Versailles: The View From Sweden,” “Weeds in a Changing World” and the essential “How to Avoid Huge Ships”) prompted us to look at our library with a fresh set of eyes.

As we browsed the shelves, we noticed more than a few books that could in their time have contended for a Bookseller/Diagram and decided to begin compiling a list. We strongly suspect that books such as ‘A Social History of the American Alligator,’ ‘The Contented Poacher: Tales and Recipes from an Epicure in the Wilderness,’ and ‘Science Experiments You Can Eat’ never got the recognition they were due.

We hereby wish to restore the following titles (if not the works themselves) to their rightful place in the canon:

Beautiful Napkins
Remembrances of Things Passed
Meat and Other Loaves
Onions Love Herbs
Uniform Retail Meat Identity Standards
Melons for the Passionate Grower
A Short History of the American Stomach

There you have it: the FN Library Shortlist. If we’ve neglected any titles of particular merit, we sincerely hope you will bring them to our attention in the comments section below.

Jonathan Milder, Research Librarian

It Came From The Library: 3

by in News, March 20th, 2009

This week I’ve got porkfat on the brain-if not on the tongue. And the latter’s a darn shame, considering what science tells us about the effect on the brain of porkfat on the tongue. Here is the Wall Street Journal Magazine on the neuroscience of lard (note: the following quote may not be suitable for children under 12, or the merely infantile.):

“Try [lardo] alone on the tongue. It melts into a buttery pool as the mouth produces a tide of saliva. The heart quickens. There’s even science to back up that claim: Studies have discovered that when fat is on the tongue the body releases endorphins, which creates an elated mood. Consider it a digestive orgasm.”

And you wonder why I’ve got porkfat on the brain?

This week, the WSJ added its voice to the growing movement to rescue lard from decades of infamy. The paper’s website ran a terrific multimedia package on the growing respect the stuff-the good stuff, that is; not the mass-produced hydrogenated crap-is getting from chefs, sophisticated home cooks, and even nutritionists. I defy anyone to watch Chef Ignacio Mattos prepare lardo from a 2-inch-thick slab of backfat and not feel an aching, atavistic hunger.

And now for some cognitive dissonance:

There are other, far more serious reasons for all of us to have pork on the brain these days, as the NYTimes’ Nicholas Kristof makes clear in two recent editorials. Kristof directs his attention to the emerging scientific consensus that the nontherapeutic use of antibiotics in animal feed is a major factor in the rise of antibiotic-resistant bacteria (‘super-bugs’). His specific concern is with the pork industry’s role in the emergence of a new strain of MRSA, an antibiotic-resistant staph infection that kills more than 18,000 Americans annually. According to one study, seventy percent of all antibiotics in the United States go to healthy livestock. Kristof makes it clear that it’s hard to overstate the threat to public health this poses. Legislation to ban nontherapeutic use of antibiotics in livestock will be introduced in the House this week.

We’ll be following it closely.

Jonathan Milder, Research Librarian

...10...171819...30...