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What observant FN Dishers we have out there! Most of you played a brilliant Sherlock Holmes, using my previous clues to conclude that Anne Burrell is taping this week!
Don’t you want this kitchen? If you haven’t already, check out this FN Dish episode where Anne showed us around her set and disclosed her Skittles obsession!
Associate Producer, The FN DIsh
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.
When the check is an eye-popping $606 for two and the restaurant is the fabled Rainbow Room, you want to wave a picket sign for all the tourists in Rockefeller Plaza telling them this is the biggest ripoff in town.
I’d suggest reading the whole thing in any case, and of course the merits of scathing reviews, expensive institutions, and lowered expectations are all up for debate, but it seems like there’s only one real thing to say in response.
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