Here in the FN Kitchens, we’re always looking for interesting new products to add sunshine to developing recipes. Sometimes we find them in the bodega; sometimes in our own pantries. This came with our last spice delivery:

Perfect for your next mock-epic dinner party!

Because life’s apparently just too short to have to actively combine one’s alcohol with one’s nitrous oxide, one welcomes word of Whipped Lightning, “the world’s first deliciously-daring whipped cream.” It’s alcohol-fortified-whipped-cream-in-a-can, properly known as “whipahol,” available in 4 flavors (Amaretto, Cinnamon, Orange, and Macadamia).

Personally, I prefer my cocktails made either out of whiskey and ice or by Jim Meehan, so I may well not be the appropriate market for this. The delightful Ezra Poundcake has some choice words on the subject, as do her commenters. Anyone care to weigh in?

Rupa Bhattacharya, Culinary Writer

*Yes, the AJC totally did the Devo lede first. Sorry.

I’ve always fallen squarely on the side of Marinetti when it comes to Italian cuisine, but the New York Post has given me reason to recant:

ONE of the FBI’s secret weapons against the Mafia was, believe it or not, the Food Network. Retired FBI Agent Jack Garcia revealed over breakfast at ’21′ that when his bosses asked him to infiltrate the Mafia, he boned up on the proper pronunciation of Italian delicacies to make sure his cover wouldn’t be blown. To sound more authentic, Garcia said, he glued himself to the Food Network and watched Mario Batali, Lidia Bastianich and Giada DeLaurentiis to hear how they rolled out “manicotti” and “prosciutto.”

Well, I’m glad we’re good for something. [via]

Rupa Bhattacharya, Culinary Writer

So Adam Gertler returned to Food Network this week with a new show entitled, Will Work For Food [Mondays at 8:30pm/7:30c]. Adam is exposed to a pretty wild world of food jobs which made us wonder… Which Food (job) Have You Worked For?

Here’s a quick round-up from The FN Dish staffers:

* Ice cream bicycle boy — bike with mini-freezer on the front
* Pea picker — endless hours in the sun for pennies per pod
* Amusement Park ‘Fried Dough” Fryer
* Candy Girl at the first multiplex theater in Long Island
* Hostess for uppity tourist trap in East Hampton
* Bacon cook in Vermont — ah, grease in the hair
* DC Nightlife Critic — countless brewery tours (& tastes)
* Dude Ranch Cook — quit over Alan Jackson brouhaha

We want to hear yours… Spill it!!

In honor of the Inauguration, we’ve put together a make-at-home version of the traditional all-American menu being served at President Obama’s celebratory luncheon today.

FIRST COURSE
Seafood Stew

Ina Garten’s Seafood Stew

SECOND COURSE
A Brace of American Birds (pheasant and duck)

Emeril Lagasse’s Favorite Roast Pheasant

Robert Irvine’s Duck Breast with Berry Sauce

Sour Cherry Chutney

Floyd Cardoz’s Dried Fruit Chutney

Molasses Sweet Potatoes

The Neelys’ Sweet Bourbon Mashed Potatoes

THIRD COURSE
Apple Cinnamon Sponge Cake and Sweet Cream Glacé

Sandra Lee’s Apple Angel Food Cake

Cheers!

-Angela Moore
VP/Site Director

So my mother’s been really into goat lately, and has been casting around for a source. As goatmeat for her means more biryani for me, I’ve been doing everything I can to assist this quest, and have been checking around for either local or mail-order-friendly purveyors.

We realized quickly that the easiest-seeming solution, of me buying goat from the Greenmarket and bringing it to her, wasn’t going to work, as, well, I kept eating it before I could get it to her. So she clearly had to take matters into her own hands.

Appended to the whole feature the Times recently did on Bill Niman‘s new goat-tastic project was a list of suppliers. She got in touch with one, Copeland Family Farms (no relation, I don’t think, to our Sarah Copeland), who said they didn’t have any leg meat (her favorite) available just then, but would call and let her know when they did.

Except they didn’t. They went one better. She arrived home shortly thereafter to a goat-packed surprise package from Copeland’s proprietors, Bob and Dusty Copeland, with a note suggesting she call with payment info upon receipt. Even if the goat hadn’t been fantastic (which it was), I’m not sure there’s a better combination than goatmeat and generosity.

Rupa Bhattacharya, Culinary Writer

Just a short note…

Today, history is being made.  Today, our busy Studio A is dark because our talent is heading down to Washington, DC.  Everyday, we should set aside a little time to do something good for our communities, but, today, is a great day to start if you haven’t already!

Whether bringing a few cans of food down to the local food shelter, letting someone have your seat on the bus or train, baking a pie and bringing it to your neighbor, whatever.  Food is the ultimate way (in my opinion) to show people that you care about their health, happiness, and well being.

Tonight, I’ll be attending a benefit for keeping New York’s food pantries stocked!  Many pantries across the country are being hit hard because of the financial crunch.  I cannot wait to bring in my cans and packages and mingle with like minded do-gooders.

Happy Inauguration Day!

Kendra, Operation Foodie

Subbing for Bruce, Sunny Anderson gets the behind-the-scenes dish from the “Cakes” episode of Ultimate Recipe Showdown.

Bruce tracks down Guy Fieri on the set of Ultimate Recipe Showdown for the scoop about the new season.

The excitement over Tuesday’s presidential inauguration has reached such a fevered pitch that we’re beginning to worry things could get a little out of hand. Imagine all that hunger for change unleashed on, say, a buffet table, or a dessert tray, or an open bar. Think of it. We foresee a very real possibility that Obama’s first meal as president could more closely resemble a cross between a 19th-century beefsteak and the storming of the Bastille. If it does, though, it turns out it will have ample (and distinguished) precedent, according to an excellent LATimes article by the historian Andrew Smith:

Lincoln’s inaugural committee had planned a lavish midnight buffet for the inaugural ball: terrapin stew, leg of veal, beef à l’anglais, foie gras, pâté, cream candies, fruit ices, tarts, cakes and more. The venue was the Patent Office, which had two spacious halls for dancing and dining. The buffet was set out in a corridor where patent models were displayed.

When the grand supper was announced, after several hours of dancing, the crowd rushed the table and people began grabbing, pushing and stuffing themselves shamelessly. In a matter of minutes, the sumptuous buffet was a shambles — as were several of the patent exhibits.

But the Lincoln ball was a model of prim decorum compared to the scene following the inauguration of Andrew Jackson “the man of the people” in 1829:

When Jackson returned to the White House after the ceremony, he was followed by some 20,000 rowdy well-wishers hellbent on getting refreshments: ice cream, cake and lemonade.
The mob all but destroyed the White House; Jackson was forced to exit by a back door. The White House steward finally lured guests outside with tubs of whiskey-laced punch.

We fully expect Obama’s inaugural committee has planned accordingly, and that there will be enough ice cream and cake and, yes, whiskey punch to go around. But if, in the spirit of the times, they’ve chosen to forgo a lavish spread, we at least hope they’ll find a way to treat their guests to something better than Jimmy Carter, who, in lieu of a meal, passed peanuts and pretzels.

Jonathan Milder, Research Librarian