There is a wind tunnel right outside the Food Network offices. In the dead of winter, the dedicated employees here fight a raging vortex of frigid winds just to cross 9th Avenue to make it to work. It’s especially fun when it’s 16 degrees out, as it was this morning. 16F.
What can a dedicated FN staffer do to beat the punishing cold?
Come in out of the cold here.
That maple syrup smell Shirley was talking about? It’s New Jersey’s fault. And apparently it’s fenugreek.
One of our colleagues totally smelled like maple syrup for a while after making a habit of drinking fenugreek tea; we should have made the connection sooner.
Rupa Bhattacharya, Culinary Writer
Since I work on FoodNetwork.com’s healthy features: Winter Ideas from Eating Well, Easy Meals, Good Deals , 30 Days of Healthy Recipes, and Heart-Healthy Valentine’s Day, I love the idea of eating healthy. As I also like balance in these recipes, I seem to gravitate to Ellie Krieger’s choices. Good for you but still taste great, which is why they always sneak onto my “to-make” list.
Confession — my biggest weakness is sweets. I love to bake — cookies and cupcakes every day if I had time! I’m not afraid to use obscene amounts of cream, butter and sugar.
Sweets lie ahead. Read more.
My wife is from Kentucky and we get down there several times a year. The good news for me is that the in-laws are avid hunters and are not only open to — but apparently look forward to — my experiments with wild game. I always lay down the challenge: “if you kill it, I’ll cook it.”
This past trip was quite fun for me as I was handed goose breast, doves, and venison. I’m used to cooking wild venison; on this trip, it was cooked several different ways, including over an open fire loaded with hickory we split ourselves.
The goose was a bit more of a challenge. On an earlier trip, I had tried cooking it a few ways, but wasn’t really satisfied. It was too tough to leave medium-rare (like a duck breast) and it got a little gamey when I ground it up and made meatballs out of it and cooked it in tomato sauce. This time, I decided to think a little more outside the norm and made goose pastrami (modifying Emeril’s recipe for duck pastrami).
It was amazing. I brought some home for my folks to try and they’ve already had me online ordering more goose.
Rob Bleifer, Executive Chef
While sitting in my cubicle today, my mind began to wander upstairs…soon my feet followed my mind, and I found myself in Studio A of Food Network, the largest studio in the building. This is where Rachael Ray tapes 30 Minute Meals, where Iron Chef America battles, where Guy Fieri takes big bites, where Sunny Anderson cooks for real, and unlike my cubicle, it’s where ALL the magic happens.
But the magic doesn’t happen all at once! After each show tapes, usually a couple weeks depending on the series, the crew breaks down the set and rebuilds for the next show. So there will always be just one show taping in the studio at one time. The question is…..who’s in there today?
Can anyone use their Sherlock Holmes detective work or their Spidey-Sense to figure out what set our crew is finishing for tomorrow’s shoot?
Associate Producer, The FN Dish
Sick, I know, but my initial reaction upon learning of this WW2-era grenade disguised as a chocolate bar centered on cacao content. My second thought was sorrow over such maltreatment of the food of the gods. No chocolate deserves such a cruel fate. Perhaps this might be one time (the only time) when carob makes a viable substitute. [via]
Jonathan Milder, Research Librarian
Depending on the groundhog you ask, today may or may not indicate warmer weather to come.
Punxsutawney Phil predicted six more weeks of winter, but Staten Island Chuck, who resides much closer to Food Network’s offices, put the kibosh on continuing cold.
We’re going with the local rodent’s choice and planning our spring menus now. The first seasonal recipes to try this year include: Read more »
So I’ve spent a not-small amount of time in Sheffield in the last bit. While there, one of the things I’ve had cause to contemplate is the uniquely British culinary magic whereby fundamentally inoffensive raw ingredients are transformed into, well, this.*
Gordon Ramsay, who is clearly a better man than I, seems to have figured out the answer:
Buckets. These particular buckets are filled with tapas, though of course there may be other buckets of which I’m not aware.
Glad we got that sorted out.
* Meanwhile, the same nation that makes that also makes this, so make of that what you will.
Rupa Bhattacharya, Culinary Writer
Guest host Noah Starr reaches out to Guy Fieri and Giada De Laurentiis for some star advice.