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FN Staff Take Over

by in View All Posts, November 13th, 2008

(Today, we have a guest FN staff contributor to The FN Dish)

By Secretary Confidential:

I’m stepping away from my desk. Where to? The vending machines! This isn’t a casual snack, but an FN Vending Machine break. Depending on season, scents of chicken pot pie may fill our office.

Shall I select Paula’s amazing Frozen Chocolate Mousse Pie (i heart chocolate) or maybe her yummy Piggy Pudding? (Paula, I love ya but “piggy”? Not a great mental image while I’m digging in.) Ellie’s Spiced Chicken & Grape Skewers or Giada’s Spicy Bean Soup are healthy… Who am I kidding? I want the mousse.

Ok, clearly I’m a little FN delusional. Too much toner, too many stamps, WAY too much coffee! The vending machine doesn’t have Ina’s Chicken Pot Pie, though I’ve requested it as a replacement for Twizzlers. It’s your average, run-of-the-mill vendor. Candies, crackers…you get the idea. Each item only costs a quarter, but nothing fancy here.

I could sneak into the FN kitchens, hope the stars are aligned and find myself munching on a little sumthin’-sumthin’ that was tested for a show, challenge or cookbook. It’s all good there. Wait, is that Anne Burrell heading for a shoot in the kitchen? Definitely time for my snack break!

Ask Aida — FN Dish Exclusive

by in View All Posts, November 11th, 2008

Aida Mollenkamp, Ask Aida
Want to Ask Aida your food question? Can’t wait for the episode?

The FN Dish will be on set with Aida and Noah this week. If you have a food question, post it below. The FN Dish will select a couple of burning questions, will Ask Aida and then we’ll post the answers here on The FN Dish shortly.

UPDATE: Check out Aida’s answers to your questions in the comments!

Esquire's Totally 80s Thanksgiving

by in View All Posts, November 11th, 2008

Esquire magazine has opened up their archive of celebrity Thanksgiving recipes from the 80s; highlights include William Styron’s clam chowder, Helen Gurley Brown’s strangely tragic Skinny Hot Buttered Rum, and Timothy Leary‘s prune-and-apple-stuffed roast goose, which I wish were a metaphor for something, but sadly is not.

No word yet on whether there’ll be a 50s edition; I’m holding out for all Alice B. Toklas, all the time.

Rupa Bhattacharya, Culinary Writer

Giving Thanks to Share Our Strength

by in View All Posts, November 11th, 2008


As the season of giving (thanks and otherwise) approaches, it feels like a good time to revisit an important Food Network friend and ally.

Share Our Strength, FN’s official charity partner, tackles a vitally critical, yet simple mission. They work to ensure that no child in America grows up hungry.

Chef Duff (Ace of Cakes) and Sandra Lee (Semi-Homemade) The Great American Bakesaledid their part at The Great American Bake Sale earlier this year. Want to do your part? Get your notification for the 2009 Great American Bake Sale.

Read more about Share Our Strength and their partnership with Food Network or watch a quick video. It’s just another way the entire Food Network family gets involved behind the scenes.

Hunt for the Stink-O Nut

by in View All Posts, November 10th, 2008

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Last weekend, my mom and I walked through Ft. Greene Park in Brooklyn in search of “bai guo.” Translated from Chinese, “white fruit” or gingko nut is a product of the gingko tree.  Surrounded by an orangey flesh that smells horrendous (I liken it to a mix between vomit and dog crap), the nuts are predominately valued by Asians for their medicinal value. You also may have heard of it through the nutritional supplement gingko biloba extract, which is purported to help with memory and concentration.

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The gingko nut is surrounded by an incredibly smelly orange flesh.

I’d only had gingko nuts a few times in a Chinese dessert soup and in a vegetarian dish with hair-like seaweed.  I thought the flavor was kind of bland and unremarkable.  But still, hunting for the nuts seemed like a fun thing to do on a lazy Saturday afternoon.  After a few minutes of stooping under the trees, my mom said she would come back in a couple of days with gloves and plastic bags to retrieve the fruit since they were too smelly to handle. A few days later she came back with a box full of the nuts. Though they’ve been washed and scrubbed of their flesh, I get a faint whiff of them every now and then, as they are sitting on the window sill drying. I’m not quite sure what she’s going to do with them, but I can’t wait to find out!

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After the flesh is peeled and rinsed away, the nuts resemble pistachios.

Shirley Fan, RD, Nutritionist

Iron Chefs vs. Iron Chefs

by in View All Posts, View Video Only, November 10th, 2008

New Iron Chef coats will be revealed during the Iron Chef America Thanksgiving battle Sunday, and we’re here to give you a sneak peek! To see more, watch as Bobby Flay and Michael Symon go head to head with Morimoto and Cat Cora, Sunday at 8:30pm/9:30c.

Muling Bacon

by in View All Posts, November 7th, 2008

A few years ago, a couple friends and I decided we needed to try some Summerfield Farms bacon, bacon so good that the Grateful Palate was calling it the Chateau d’Yquem of pig. Now, I like Yquem (I got ’01 Yquem instead of an engagement ring and was entirely okay with that) and I like pig, so it seemed like a logical decision.

Except that the Summerfield only came in 5-pound slabs that we’d have to split ourselves. Fine. Jonathan and I had it shipped to the office, then we split it into 5 equal pieces, and then wrapped those pieces in a layer of tinfoil, then a layer of plastic wrap. I put them in my purse, and we headed off to the bar where the handoff was taking place.

What I didn’t realize was that this was the first week of random bag checks in the subway, and there I was, waltzing in with a bag full of 1-pound foil-wrapped bricks. Of course, that would be the day I got stopped. They look in at the foil-wrapped bricks, then look at me. It gets very uncomfortable. It does eventually get resolved, but not without significant tension on all sides.

Everyone I’ve told this story to says that it’s the sort of thing that would only ever happen to me. I tell it now because I’m delighted to say it’s not: police in Kuettigen, Switzerland received a series of horrified calls earlier this week when passerby spotted a long trail of blood on the road.

They followed the trail for 12 miles to find… Read more

FN Recipes: Social & On the Go!

by in View All Posts, November 7th, 2008

Sometimes, The FN Dish has a light news day and we need inspiration. It’s like planning dinner every night. Luckily, FN can help with the latter. Check out Food Network’s Recipe of the Day widget.

Even if you’e never heard of a widget, this easy (and free) tool offers up a fresh printable and shareable recipe daily. If it looks tasty, click View to read the full recipe. Don’t like today’s pick? There’s also an easy recipe Search button.

Click here to get started and then click on the red Grab It button. Easy instructions walk you through placing our Recipe of the Day on your Facebook or MySpace page, blog or social network.

If you prefer to have recipes when and where you shop, try Food Network Mobile. Quick, concise recipes…at your fingertips and on your phone.

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