I’ll admit. I occasionally nibble at the Whole Foods buffet before paying, you know, to test out my options. And of course, my hands find their way into many a platter here at FN, which might be a bit on the restricted side. But when my handy little camera caught this warning: Ultimate Recipe Showdown Pantry. Please Do Not Touch!, I knew better than to pick, but not even a few exclamation points can keep SC from prodding for answers.
What did I find out? The test kitchens are in the midst of testing recipes for the new series, as the sign indicated, Ultimate Recipe Showdown. Apparently thousands of submissions came in from all over the country, and now the FN recipe testers have to narrow each category (comfort foods, hot & spicy, desserts, etc..) down to just 4 contestants for each show. By the looks of the pantry (dark chocolate chips, boxes of brown sugar, molasses, cupcake tins…), I think they’re in the middle of testing for the desserts episode. Maybe they need help taste testing? I’m available!
We are just one day short of Memorial Day weekend (Hooray!), and I’m sure that many of you are thinking about breaking out the barbecue to enjoy the holiday with family and friends. Do you think that this year’s budget limits the menu to hot dogs and potato chips?
Well, I don’t mean to cast aspersions on those tried and true backyard favorites, but you’ll be happy to hear that you can provide an entertaining menu to satisfy all palates without blowing through your budget. Being a Food Network insider has allowed me to gather the best tips for feeding a crowd economically and deliciously.
My favorite part was seeing Bobby and Rachael debate over burger patties. Not sure who won the debate, as both Rachael and Bobby stuck to their guns, but I’m curious to hear your guys’ take on the dispute. This is the disagreement:
Bobby Flay puts nothing INSIDE his burger patty. No chopped onions, no garlic, no bell pepper, not even salt and pepper. He liberally puts salt and pepper outside the patty, but nothing inside. (Here are Bobby’s perfect burger rules).
Rachael Ray likes to mix every ingredient combination possible in her burger patties: from worcestershire sauce to fennel seed to chipotles, and of course, salt and pepper.
Bobby’s argument: When Bobby wants a burger, he wants a burger….not meatloaf.
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.
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?
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.