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Isothiocyanates ahoy!

by in View All Posts, May 20th, 2009

So my pal Robert, last heard from here, rears his way-smarter-than-me head again in the pages of Gourmet, this time about how I commandeered his house, backpack full of Greenmarket rhubarb in tow, to make mustard last weekend. I just want to make clear: at no point during said kitchen commandeering did I use the word “isothiocyanates,” hence the way-smarter-than-me-ness, but hey, at least I know what they are now.

Rupa Bhattacharya, Culinary Writer

Sadly, in our era, we're stuck with the Magic Bullet.

by in View All Posts, May 19th, 2009

Anthropologists and palentologists from the Universities of Bordeaux (of all places) and Witwatersrand have come up with evidence that ancient humans may have used bone tools to make smoothies.

This is fairly heartening; I’ve always felt that there had to be some sort of biological smoothie-compulsion at work here, as I’ve never met a single person who actively enjoys smoothies. [via]

Rupa Bhattacharya, Culinary Writer

Once, Twice, Three Times a Logo

by in View All Posts, May 18th, 2009

Everyday in these hallowed halls, I walk past our logo, encompassed in our fabulous new graphics look. The colors and textures of the logo you see that accompany Food Network shows on TV, or on print campaigns (like billboards or on taxi’s) are all created by my department – Creative Services. Toot, toot.

Then one day it hit me like a crème pie filled with hand whipped lemon meringue, what’s up with the logo?! Where has it been over the years, and why did it go there?

CONTINUE READING

You Are What You Eat

by in View All Posts, May 18th, 2009

My boyfriend just sent me this Good Magazine gallery of people’s fridge contents, sorted by occupation, age, and details. We’re most similar to the Journalist/Designer/School Teacher household, since always have fresh produce everywhere, protein, leftovers everywhere (because he eats 24/7), and lots of knick-knacks on the top shelf and the door. The rest of the list is pretty entertaining, especially the connection between jobs and fridges — check out the bartender’s fridge!

Danielle LaRosa, Assistant Culinary Producer

Follow My Fork – On Set

by in View All Posts, View Video Only, May 15th, 2009

Above is my second installment of Follow My Fork. If you did not catch the first vlog, check it out here.

Today, my nose and fork led me to the set of spirited, bright-haired Anne Burrell‘s Secrets of a Restaurant Chef. There, I tracked down intern Ian, resident expert on everything edible – like Kabocha (a Japanese squash). He let me nibble on some Squash Bread Pudding (who knew squash could be so worldly!). Also, I got to try some delicious skate, a fish- a not so nice name but a tasty treat. You’ll be able to see this fare when it airs on Anne’s show this fall.

Until next week. Here’s to Eating Well!

Yours Truly,
Secretary Confidential

Paula Deen on Tofu

by in View All Posts, May 15th, 2009


NPR quizzed Paula Deen on tofu a few weeks ago, and if you haven’t heard the segment yet….you should. When the Butter Queen was a guest on NPR’s quiz show, “Wait Wait… Don’t Tell Me!“, she played the “Not My Job” quiz. And if anything is not Paula’s job….it’s tofu.

When you have 11 minutes and 2 seconds to spare, take a listen to the entire interview and quiz here. But if you can’t find the time, here’s a cheat sheet of my favorite moments to fast forward to:

At 1:03 into the segment:
Paula tells us which recipe of hers should have the disclaimer, “Only one serving per lifetime.”

At 3:25 into the segment:
Find out how Paula deep fries an ottoman.

At 6:30 into the segment:
Paula answers three questions about tofu.

-Rachael

And the Winner is…..

by in View All Posts, May 14th, 2009

It was announced today that Food Network has 10 nominations in the 2009 Daytime Emmy Awards!!

Check out the categories our guys and gals are up for:

Outstanding Culinary Program
Barefoot Contessa – Food Network
Giada at Home – Food Network
Gourmet’s Diary of a Foodie – PBS
Grill It! With Bobby Flay – Food Network
Simply Ming – PBS

Outstanding Lifestyle/ Culinary Host
30 Minute Meals – Food Network
Barefoot Contessa – Food Network
Grill It! With Bobby Flay – Food Network
Peter Perfect – The Style Network
Simply Ming – PBS

Outstanding Directing in a Lifestyle/Culinary Program
Giada at Home – Food Network
Guy’s Big Bite – Food Network
The Martha Stewart Show – Syndicated
The Old House – PBS

Outstanding Achievement in Hairstyling
Semi-Homemade Cooking with Sandra Lee – Food Network
The Bonnie Hunt Show – Syndicated
The Ellen Degeneres Show – Syndicated
The Tyra Banks Show – Syndicated
The View – ABC

Outstanding Achievement in Makeup
Semi-Homemade Cooking with Sandra Lee – Food Network
The Bonnie Hunt Show – Syndicated
The Price is Right – CBS
The Tyra Banks Show – Syndicated
The View – ABC

“The show will be telecast on the CW Television Network on Sunday, August 30th, 2009 from the historic Orpheum Theatre in Los Angeles, CA.”

World's Smallest Food Critic: Dragon Chips

by in View All Posts, May 14th, 2009

Who knew if I simply baked kale until it was crispy, then called it “dragon chips,” my kids would gobble it down like potato chips?

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The recipe:
1 bunch fresh kale, cleaned and dried thoroughly
Olive oil spray
Sea salt

Preheat the oven to 375 degrees F.
Remove the stems from the kale and tear the leaves into smallish pieces. Make sure that the leaves are really dry. Spread them evenly in 1 layer on 2 baking sheets — depending on the size of your bunch of kale and your baking sheets, you may need to do this in batches. Spritz with olive oil (any vegetable spray works well, too) and sprinkle with salt. Bake for 8 to 10 minutes, until the leaves are crispy but still very green. Flip and cook about 2 minutes more. Remove from oven and serve.

Jill Novatt, Executive Culinary Producer

When Food Blogs Attack!

by in View All Posts, May 13th, 2009

I just tried to access a blog review of vegetarian restaurant Dirt Candy, and had it blocked by FN’s web monitoring for adult content.* I mean, I’ve heard this was a decadent take on vegetarian food, but really, that decadent? Now I’m going to have to investigate.

*Yes, the name of the blog is “Goodies First,” but I’m pretty sure said goodies refer to dessert, not, like, Ciara. Besides, the firewall was totally ok with “Alone in the Kitchen with an Eggplant,” so I have to suspect something nefarious afoot.  If I mysteriously disappear from the stewardship of the blog, you’ll all know why.

Rupa Bhattacharya, Culinary Writer