All Posts By Food Network Kitchen

It Came From The Library: 2

by in News, March 13th, 2009

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(Part 2 of a recurring series; see part 1 here)

Add up L.A.’s cult of Kogi, David Chang’s continued superstardom, the rise of Pinkberry and its legion of knockoffs, and a fried-chicken phenomenon, and it’s hard to escape the conclusion that Korean is the cuisine of the moment. It’s a trend that stretches from street food to high-end kitchens. Even chains are getting into the act. California Pizza Kitchen may soon introduce a Korean barbecue beef pizza and Korean fried-chicken salad.

In an excellent Times article, Jennifer Steinhauer explains the rising influence of Korean-Americans in L.A.’s [and the nation's] food culture thus:

“In the last few years, second-generation Korean Angelenos and more recent immigrants have played their own variations on their traditional cuisine and taken it far beyond the boundaries of Korean-dominated neighborhoods. These chefs and entrepreneurs are fueled in large part by tech-boom money here and in South Korea, culinary-school educations and in some cases, their parents’ shifting perspectives about the profession of cooking.”

With their well-funded mixture of youthful energy and technological savvy, and a culinary sophistication unchained by tradition, 2nd generation Koreans can be expected to continue to find inventive ways to expand the market for Korean flavors. They’re a force we can only hope to do more reckoning with.

Jonathan Milder, Research Librarian

Modest Diplomatic Proposal

by in View All Posts, March 13th, 2009

(image courtesy Gothamist)

From the transcript of Chinese Foreign Minister Yang Jiechi’s speech at CSIS yesterday:

“We have worked together to manage complicated and tough regional hotpot issues…”

Well, that’s just fantastic. In the spirit of international collaboration, we’re happy to assist with any regional hotpot tastings; we’re particularly fond of the Sichuan variety, but can try to be unbiased.

Rupa Bhattacharya, Culinary Writer

With a Red Hot Poker

by in View All Posts, March 10th, 2009

I’m an FCI alum and I go back several times each year to judge final exams or enjoy a meal in the dining room. The last time was quite interesting. The food was quite good, but what proved to be most memorable were a pair of new cocktails.

FCI has an in-house mad scientist, David Arnold, who is reviving the centuries-old practice of heating drinks with a red hot poker. Once upon a time, bars literally had irons in the fire to warm drinks for weary travelers. Now, there’s a contraption that looks as though it came off the set of some 1950′s sci-fi epic.

It was a blast to watch the cocktails get made, and quite enjoyable to drink them. The bartender dons flame-proof gloves and a pair of goggles (the alcohol ignites when the 1000+ degree poker enters the glass, and flames rise at least one foot tall). The cocktails are much lighter than standard cocktails, as so much of the alcohol burns off, but the flavors are more complex. Perhaps it was our minds playing tricks, but I swear we were able to taste some caramelized sugar from the intense heat of the probe and the flaming alcohol.

Rob Bleifer, Executive Chef

It Came From The Library: 1

by in News, March 6th, 2009

Hi, I’m Jonathan. I maintain the Food Network Library, and write ridiculous things about belching lambs and their effect on climate change. A big part of my job is keeping up with what’s happening in food; what people are cooking, eating, and talking about. Every week, I’ll deliver a quick roundup of what’s crossed my desk. This week’s installation:

Though the bacon explosion continues to reverberate across the internet—its authors recently signed a 6-figure book deal (for a book which, we hear, won’t even contain the bacon explosion recipe)—nothing has captured the zeitgeist like the sudden fame of Clara Cannucciari, 93-year-old great grandmother, cook, and star of the incredibly charming Great Depression Cooking (check out her latest video below).

Fascinating here is that both the Bacon Explosion, and the excess it embodies, as well as Great Depression Cooking, with its aura of scarcity and deprivation, feel equally of the moment. Interested to see where this all goes over the coming months.

Jonathan Milder, Research Librarian

Our Broken Food System

by in View All Posts, March 5th, 2009

For those interested in food and politics, here’s an interesting piece that explains why recent popular food movements, though well-intentioned, aren’t fixing our food system. And if that isn’t enough, I just learned about this documentary called Food, Inc. yesterday, which covers huge problems in our country’s food industry. I can’t wait to see it.

Shirley Fan, Nutritionist

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