All Posts By Food Network Kitchen

Wine Manifestos: Importers

by in View All Posts, May 7th, 2009

I’ve been saying for ages that the easiest way to make a wine-store buying decision is to memorize a short list of importers whose taste you trust. Slate‘s Mike Steinberger has done a substantial amount of the necessary legwork with his fantastic guide to wine importers, which also comes with a handy pocket card for on-the-fly consultations.  Well done, sir — and I’m not just saying that because we have similar taste in importers.

Rupa Bhattacharya, Culinary Writer

Runaway Cows: 2 is a Trend

by in View All Posts, May 6th, 2009

Now available in Regular, Extra-Crispy, and Halal

by in View All Posts, May 4th, 2009

The Atlantic Food Channel brings us word that KFC is launching a trial run of halal fried chicken in a few branches in London. No word what that’ll mean for the UK’s thriving world of non-Kentucky Fried Chicken; it remains to be seen whether Dallas Fried Chicken, Euro Fried Chicken, New York Chicken and Ribs, Americana Fried Chicken, or Mississippi Fried Chicken will follow suit. (That said, to be quite honest, I have a strong suspicion KFC is the follower, not the leader, on this front).

(There’s actually a whole book on Britain’s everywhere-but-Kentucky fried chicken phenomenon. Sure, I might be a little obsessed, but clearly someone is more obsessed than I.)

Rupa Bhattacharya, Culinary Writer

In cheerier pig news

by in View All Posts, May 1st, 2009

Just recieved the following video from our Senior Vice President Susan:

Rupa Bhattacharya, Culinary Writer

It Came From the Library 7: When Pigs Fly

by in News, May 1st, 2009

Yet again, we’ve got pig on the brain. This time we’re not feeling very hungry.

While health organizations around the world scramble to contain the spread of a swine influenza virus that’s brought us with breathtaking speed to the brink of a global flu pandemic (who says pigs can’t fly!?), relatively little media coverage has been granted to the real, or at least really likely, origins of the epidemic: those oversize petri dishes known as confined animal feeding operations (CAFOs; read: factory pig farms).

Yet the source of the outbreak should come as no surprise to anyone. For years we’ve been warned of the hazards of factory farming, pig farming in particular. It’s not for nothing that the industry that doses healthy pigs with unimaginably vast quantities of antibiotics is ground zero for this outbreak.

Also obscured in domestic reporting on the crisis is the U.S.’s involvement. Before we blame Mexico for incubating the virus, we might want to look a little closer to home. You’d be forgiven for not knowing it, but Granjas Carroll, the Veracruz pig farm believed by many to be the source of the outbreak, is a subsidiary of Smithfield Foods.

Speaking of obscurantism, since the start of the outbreak, pork industry groups have waged a remarkably successful attempt to re-brand swine flu as the H1N1 virus. Ultimately, though, our guess is even the pork industry does not possess enough lipstick for this pig.

(Note: the swine flu crisis is dramatically proving the extent to which the recent and controversial study that suggested free range pigs suffer a higher incidence of salmonella and trichinosis than their CAFO-raised cousins completely missed the point.)

Jonathan Milder, Research Librarian

Miracle off Ice

by in View All Posts, April 30th, 2009

So I guess Wayne Gretzky is making wine now. This just arrived in my inbox, for all three of you who are going to be in the vicinity of Acker Merrall & Condit on Saturday and also have dueling interests in hockey and wine:

5pm-7:30pm: Canadian Wines of Wayne Gretzky, Hockey Great, presented by former Rangers goalie Eddie Mio. Yes, Wayne made some great goals, and makes better wine! Try them and taste them with a hockey legend!

Rupa Bhattacharya, Culinary Writer

Cheeseburgers at Twilight

by in View All Posts, April 28th, 2009

AHT brings us word of a cheeseburger-themed version of everyone’s favorite romantic vampire teen sensation:

I could almost get behind this iteration.

Rupa Bhattacharya, Culinary Writer

It Came From the Library: 6a

by in News, April 27th, 2009

On further thought: As much as Skinny Bastard would seem to hold little appeal for guys, I’m coming to think that’s kind of beside the point. My initial pessimism re: the book’s potential for success is perhaps a sign that I’d fallen for a clever bit of misdirection on the part of the authors/publisher.

Despite the book’s title and its ostensible attempt to crossover to a male market, Rory and Friedman know where their bread is buttered. They (and surely their publisher) are well aware that if the book is to reach the ‘guys,’ it’s going to do so by going through the ‘girls,’ who already have a familiarity and fondness for the brand and an openness to diet books to begin with.

In other words, the book can and probably will succeed without men. Women will buy the book for their partners; their partners will feel a momentary pang of hurt, then will attempt to cover said hurt by making noises signifying delighted surprise.

They (the boyfriends) will thank them (the girlfriends) as graciously as they are able, considering, and the book will molder on a shelf, eventually to wind up in the hands of a charitable organization, who will sell it at a fundraiser for $2.50 to a girl who will give it to a guy who will make noises…

Jonathan Milder, Research Librarian

It Came From The Library: 6

by in News, April 24th, 2009

On Monday, the women behind the mega-selling ‘Skinny Bitch’ diet book franchise are hitting bookstores with their latest opus ‘Skinny Bastard.’ This time around the ‘Bitches’ are taking their mixture of tough love + veganism to the guys. Subtitled ‘A Kick-in-the-Ass for Real Men Who Want to Stop Being Fat and Start Getting Buff,’ Kim Barnouin and Rory Freedman have retrofitted the original Skinny Bitch model to run on testosterone.

The NYTimes nicely captures how this plays out:

“Whereas the introduction to ‘Skinny Bitch’ reads, ‘If you can’t take one more day of self-loathing, you’re ready to get skinny,’ the men’s version does not assume low self-esteem: ‘Chances are, you haven’t done so badly, despite the few extra lbs you’re carting around. … But don’t kid yourself, pal: A hot-bodied man is a head-turner.’”

So will flattery and the promise of sex be enough to put the book on best-seller lists? One wonders. Considering the word ‘skinny’ carries very different (ie., overwhelmingly pejorative) connotations for men; and considering men are unaccustomed to getting their testosterone from women; and considering it is biologically impossible for Rory and Friedman to actually model the change they are promoting; and considering male receptivity to veganism is limited at the very best; it will be very interesting to see how Running Press’s initial print run of 100,000 copies sells.

Jonathan Milder, Research Librarian

Drinking at Home Done Right

by in View All Posts, April 23rd, 2009

I’ve switched from baseball mode to cocktail mode (yes, for work, why are you looking at me that way), and just came across this fantastic home bar primer by the SF Chronicle’s Jon Bonné and cocktail legend Gary Regan. If you’re looking to get a handle on cocktail basics, you could do far, far worse.

Also, because why not, watch Regan (and rising star barman Phil Ward) make a Blue Blazer:

Rupa Bhattacharya, Culinary Writer