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Side Dish: More Food on the Web

by in View All Posts, September 14th, 2010
A chez magnifique crepe station during Food Network's The Great Food Truck Race

WWF (World’s Weirdest Foods) Roundup: Truck Edition! The folks at SF Weekly have pulled a traffic report on the most incredibly-named food trucks. From Kim Jong Grillin to the Big Gay Ice Cream Truck to the Dump Truck, these rigs scoop out serious street food alongside a few chuckles. And while it’s unclear what the Rolling Stove serves, “Gimme Shellfish” and “Under My Thumbprint Cookie” just might be worthy of menu consideration. [SF Weekly] [The Great Food Truck Race]

Subway Heads Above Ground With Food Trucks: Speaking of food trucks, the zooming meals-on-wheels industry isn’t just for the new and cheeky. According to the LA Times, establishments like Sizzler and Subway are taking a course in Food Trucks 101…by hitting Highway 101. “Ten percent of the top 200 chains will have trucks on the road within the next 24 months,” predicted Aaron Noveshen, a restaurant-industry consultant, to the paper. “They’re all talking about it.” [Los Angeles Times]

That Sandwich Costs Mad Cheddar: Have you ever considered how much one cheese sandwich might cost if it cost more than any other cheese sandwich that’s ever come before it? Well, the most expensive one has been found! As of press time, and not factoring in any extra pesky conversion costs, one sammy from British chef Martin Blunos – who layers cheddar cheese combined with white truffles atop some quail eggs and black heirlooms before dusting the whole baguette in gold – will set you back $170. [BBC via cheese-recipes.tumblr.com] [Cheese Sandwich Recipes]

Break Yourself Off a Piece of That World’s Largest Chocolate Bar: A 9,702-lb brick of chocolate in Armenia has clinched the Guinness title for world’s gigantic-est candy bar. This chocoholic’s dream was produced by the Grand Candy factory to commemorate the company’s 10th anniversary, and lucky patrons will be treated to fun-sized pieces next month. [NPR] [Chocolate Recipes]

Whole Foods Goes Sea Green: Whole Foods Market has teamed up with Blue Ocean Institute and Monterey Bay Aquarium to launch a sustainability-rating program for all seafood caught in the wild and sold in its stores. Among the new practices, the ocean-friendly company has said it will stop selling “red-rated” species, or any sea critters considered endangered or a victim of harmful fishing practices. [Eatocracy] [Seafood 5 Ways]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.


WWF (World’s Weirdest Foods) Roundup: Truck Edition! The folks at SF Weekly have pulled a traffic report on the most incredibly-named food trucks. From Kim Jong Grillin to the Big Gay Ice Cream Truck to the Dump Truck, these rigs scoop out serious street food alongside a few chuckles. And while it’s unclear what the Rolling Stove serves, “Gimme Shellfish” and “Under My Thumbprint Cookie” just might be worthy of menu consideration. [SF Weekly] [The Great Food Truck Race]

http://blogs.sfweekly.com/foodie/2010/09/food_trucks_kim_jong_grillin_chairman_bao.php

http://www.foodnetwork.com/the-great-food-truck-race/index.html

Subway Heads Above Ground With Food Trucks

Speaking of food trucks, the zooming meals-on-wheels industry isn’t just for the new and cheeky. According to the LA Times, establishments like Sizzler and Subway are taking a course in Food Trucks 101…by hitting Highway 101. “Ten percent of the top 200 chains will have trucks on the road within the next 24 months,” predicted Aaron Noveshen, a restaurant-industry consultant, to the LA Times. “They’re all talking about it.” [Los Angeles Times]

http://www.latimes.com/business/la-fi-food-trucks-20100909,0,579393.story

http://www.foodnetwork.com/search/delegate.do?fnSearchString=cheese+sandwich&fnSearchType=site

That Sandwich Costs Mad Cheddar

Have you ever considered how much one cheese sandwich might cost if it cost more than any other cheese sandwich that’s ever come before it? Well, the most expensive one has been found! As of press time, and not factoring in any extra pesky conversion costs, one sammy from British chef Martin Blunos – who layers cheddar cheese combined with white truffles atop some quail eggs and black heirlooms before dusting the whole baguette in gold – will set you back $170. [BBC via cheese-recipes.tumblr.com] [Cheese Sandwich Recipes]

http://www.bbc.co.uk/news/uk-england-somerset-11272303

http://cheese-recipes.tumblr.com/post/1115062012/the-worlds-most-expensive-cheese-sandwich

http://www.foodnetwork.com/search/delegate.do?fnSearchString=cheese+sandwich&fnSearchType=site

Break Yourself Off a Piece of That World’s Largest Chocolate

Bar A 9,702-lb brick of chocolate in Armenia has clinched the Guinness title for world’s gigantic-est candy bar. This chocoholic’s dream was produced by the Grand Candy factory to commemorate the company’s 10th anniversary, and lucky patrons will be treated to fun-sized pieces next month. [NPR] [Chocolate Recipes]

http://www.npr.org/templates/story/story.php?storyId=129792471

http://www.foodnetwork.com/topics/chocolate/index.html

Whole Foods Goes Sea Green

Whole Foods Market has teamed up with Blue Ocean Institute and Monterey Bay Aquarium to launch a sustainability-rating program for all seafood caught in the wild and sold in its stores. Alongside these new practices, the ocean-friendly company has said it will stop selling “red-rated” species, or any sea critters considered endangered or a victim of harmful fishing practices. [Eatocracy] [Seafood 5 Ways]

http://eatocracy.cnn.com/2010/09/13/whole-foods-launches-sustainability-rating-program/

http://www.foodnetwork.com/make-it-5-ways-seafood/package/index.html

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Why So Sunny?

by in View All Posts, September 10th, 2010

Sunny Anderson

Why So Sunny?

One of the things fans love about Cooking for Real star Sunny Anderson is her bubbly personality. During a break from shooting in Studio A at Food Network’s Chelsea HQ, Sunny shared some insight on how she keeps her positive attitude and energy.

For starters, Sunny explains that what motivates her is the idea that “no matter how bad you have it, someone else has it worse.” Her optimism is served up with a healthy helping of perspective: “The stress I have from day to day is good stress.”

A cool fact about Sunny Anderson is that she grew up as an Army brat traveling the world, indulging in the local cuisine. As an adult, she served as a Senior Airman in the Air Force. So how then did she end up on Food Network bringing you deliciously down-to-earth meals? “The jobs that are on the outside are also on the inside,” Sunny explains. She started broadcasting while serving and soon became an award-winning military radio host and news reporter. Cooking was something she did for friends on the side while she was working on her broadcasting career.

Sunny jokes that she thought “if I started charging people instead of doing it for free, then they would stop asking.” Instead it led to a successful catering business, “Sunny’s Delicious Dishes.” A smart connection through her new business landed Sunny a special guest spot on Emeril Live and ultimately brought her to Food Network.

When it comes to the company she keeps, Sunny says she makes a point to surround herself with positive people. Not surprisingly, in the space of just a short visit, she’ll make you feel like you’ve just done the same.

Mexican & Marcela

by in View All Posts, September 9th, 2010
Marcela Valladolid of Mexican Made Easy

When it comes to comfort food, macaroni and cheese, meatloaf, casseroles and pot pies will always hold a special place in this Georgia boy’s heart, but right up there are my step-mother’s amazing Mexican classics – homemade salsa, enchiladas, chalupas, and so much more. (Refried beans and mashed potatoes hold the same level of adoration in my heart.)

Marcela Valladolid is a fairly new talent at Food Network but has become the face of Mexican food around here. I find her show, Mexican Made Easy, (and recipes) enjoyable and very tasty. I appreciate Marcela’s different take on Mexican. She actually offers healthy, easy-to-make dishes. And, honestly, I didn’t think that was possible. A lot of the authentic Mexican I’ve seen prepared is an all out chore and lengthy process (if my step-mom is reading this, you know it’s true)! And healthy? Goodness, I don’t think that “health” was ever considered growing up. Marcela is truly busting down Mexican food stereotypes.

Recently, I made Marcela’s Mexican Shrimp Burger. When I first heard of this dish, I was a bit skeptical and thought “Come again?” But the ingredients sounded delicious and then I read the comments from those who tried it: “Maravilloso!” one posted. I couldn’t have agreed more. It was phenomenal, different, easy and the avocado aioli could make you cry it’s so flavorful. I also went to a barbecue this summer where a friend served Marcela’s Watermelon and Mint “Agua Fresca.” I thoroughly enjoyed this refreshing beverage, and since it’s non-alcoholic the kids at the party loved it, too.

What’s your favorite Mexican dish? For more of Marcela’s, check out her recipes. Try some and post what you think. You can watch Mexican Made Easy Saturdays at 9:30am/8:30c.

 

Everyday Garlic Chicken Greats

by in View All Posts, September 8th, 2010

garlic chicken
Summer FestWe’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

A few cloves (or heads!) of garlic are great for livening up plain chicken dinners. For an explosion of garlicky flavor, add these favorite weeknight wonders to your repertoire.

Read more

Side Dish: More Food on the Web

by in View All Posts, September 7th, 2010
Alton, Thrilled About Costly Coffee
Alton, Thrilled About Costly Coffee

Coffee Prices Drip Up: Here’s a surge that won’t do much for your caffeine levels. Due to poor crops in leading coffee-producing countries, bean prices have reached a 12-year high. Some companies can’t help percolating those rising costs down to customers. [New York Daily News]

WWF (World’s Weirdest Foods) Roundup: There are thousands of recipes on FoodNetwork.com, but not a single one for fermented shark. Evidently, the stuff’s a delicacy in Iceland. And in Southeast Asia, don’t even think about carrying durian with you in taxis or on municipal transportation—that spiky fruit is so stinky it’s been banned in many public spaces. [telegraph.co.uk]

Roger Ebert and His Rice Cooker: Roger Ebert is a seminal movie critic and blogger, and with the release of The Pot and How to Use It: The Mystery and Romance of the Rice Cooker, he adds cookbook author to his resume. But Ebert, who lost his lower jaw to cancer, can’t eat, so recipe development is based on what he knows things “must” taste like. “I can remember the taste and smell of everything, even though I can no longer taste or smell,” he tells the Times. “It’s all my experience, my visuals and friendly tasters.” [New York Times] [FoodNetwork.com's Rice-Cooker Recipes]

The British Government Wants Your Waste: London’s Imperial War Museum will display vintage Ministry of Food posters in an exhibit that runs early next year. While the posters pay tribute to WWII-era food rationing, their messages—growing your own food, composting—resonate today. [telegraph.co.uk]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Wing Nut

by in View All Posts, September 2nd, 2010
Paula Deen’s Red Hot Sticky Wings
Seriously Tasty: Paula Deen’s Red Hot Sticky Wings

I do love ‘em! Nuclear ones? For sure. Barbecue sauced? Oh yes. Super messy? Um, is there any other way?! I don’t think there’s a single type of chicken wing that I do not enjoy.

I’m not exactly sure when and where my love for the wing developed, but since my college days they have been a staple of my dining out experience. I, on occasion, attempt to fight my natural urge and order something else – but, I usually fail and find myself saying to the server, “So, tell me about your wings.”

I sort of feel bad for my friends and family who eat with me. They have the unfortunate view of barbecue sauce smeared from my upper cheek to my lower chin. For a while I think the spectacle embarrassed certain ones, but now they overlook it. I, mean, honestly, they may as well. How do you even eat a wing neatly? Is it possible?! And besides, I think the messiness adds to their charm (and mine).

Do you love chicken wings? I’ve tried almost all of these on our website. Paula’s Hot Sticky Wings (see the image) are my fave.

So, I’m dying to hear from you – what’s your take on chicken wings? And, can you eat them without getting dirty? If so, tell me your secret!

Throw a Pepper Fiesta with Chiles Rellenos

by in View All Posts, September 1st, 2010
Chiles Rellenos Chiles Rellenos in Tomato Broth from Food Network Magazine

Summer FestWe’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Mild poblano peppers are the star of this Mexican food favorite, chiles rellenos. The peppers (look for darker colored poblanos for the richest flavor) are stuffed with cheese, dipped in egg and fried until the cheese is melted and the outside is crisp. They’re a fiesta on a plate, especially when paired with a fresh, tomato-based sauce like the Food Network Magazine version above.

Read more

Side Dish: More Food on the Web

by in View All Posts, August 31st, 2010

0124657_Paula-Eating-Buttered-Muffin_s4x3_lead

Butter Busts: At the Minnesota State Fair this week, one lucky gal will be crowned the Midwest Dairy Association’s “Princess Kay of the Milky Way.” Along with that honor comes a new kind of solid, golden trophy: The winner will have her likeness carved in a 90 lb. block of butter and get to take it home. Someone page Paula. [Wall Street Journal via @grubstreet]

Texas-Fried Beer: Speaking of state fairs, Texas’ is catching some buzz for their from-the-fryer beer and frozen margaritas, which sound perfect for washing down the competition: Deep-Fried S’mores Pop Tarts, Fried Frito Pie, and the classed-up Fried Caviar. [Slashfood]

Get Hip to Carrot Sticks: Just in time for the back-to-school snack season, baby carrots are getting their fun-factor upped in a big way. Carrot growers have teamed to announce the industry’s first marketing campaign, one that positions them against snack-food giants. Among the plans are billboards calling the veggie sticks “the original orange doodles” and kooky seasonal tie-ins, like Halloween-time “scarrots” packaging. [USA Today via Eatocracy]

A Stab of Bacon: A Wendy’s employee in West Hartford, CT has been charged with second-degree assault after pulling a knife on a coworker. The gripe? Sub-par cured pork. “According to [the perp], his purposes were altruistic,” a police official said. “He wanted the public to get good bacon.” [Consumerist]

Diving for Dinner: Diners in Brooklyn, NY are taking to dumpsters to find fresh ingredients. The food-scavenging collective, called Grub, meet bi-monthly to prepare a communal meal made from goods waiting to be tossed. “It’s a way to feed a lot of people for free,” one dumpster diver told the Times. “And it’s a way to raise awareness of the way food is wasted.” [New York Times]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Aarti’s Self-Portrait in 2 Minutes

by in View All Posts, August 27th, 2010

Watch now as Aarti shares the top five adjectives she’d choose to describe herself (I guarantee a couple will surprise you) and lists the music she’d include in the “soundtrack of her life.” Plus, discover her one can’t-live-without-it ingredient….

And speaking of signature ingredients — what’s yours?

Tune in for Aarti Party Sunday at Noon/11c

Facing Down an Iron Chef

by in View All Posts, August 27th, 2010
Morimoto
Would YOU want to be thown into the shark tank with this guy?

Facing down an Iron Chef is not for the faint of heart (or knife skills).  When she got the call to kitchen stadium, Chef Amanda Cohen’s first reaction was “I don’t think so.”

Having just opened restaurant Dirt Candy in New York City’s East Village, Chef Cohen explains on her blog that she thought “they were looking for chumps to throw into the shark tank with their big time Iron Chefs and I didn’t want to be savaged and mauled on national TV.” However, as the first vegetarian chef asked to be on Iron Chef, she realized it gave her a platform to show that “Dirt Candy is just about food, and it’s about vegetarian food as nothing more than cooking vegetables – no politics, no health claims or virtuous living, just giving vegetables a chance to be treated as seriously as chefs treat pork.”

Pitted against Iron Chef Morimoto, Chef Cohen details her entire experience taping the show (which she calls an “epic tale”) on her blog, which we encourage you to read, as well as learn more about Cohen who also did stints at New York’s famous Angelica Kitchen and Teany.

Can the first vegetarian Chef in Iron Chef America history take down the near mythical Masaharu Morimoto? Tune in this Sunday, August 29 at 10pm/9c to Iron Chef America on Food Network and find out.

– Brandy Shearer