Results tagged “reginaschrambling”

The team behind Edible Brooklyn and Edible East End are launching their latest food-focused mag, Edible Manhattan, next week. per Grub Street, there's an in-depth look at the popularity of the Manhattan cocktail by St. John Frizell, a profile of the owners of Little Giant, a day with Nach Waxman of Kitchen Arts & Letters bookstore and a classic quote from Greenmarket farmer Eugene Wyatt: “When I have vegetables for sale at my stand, customers see the lamb on the table and say, ‘oh, you have meat too,’ turning up their noses. I smile and ask if they are vegetarian. I tell them their vegetarianism is healthy, that I like vegetarians, that sheep are vegetarians and I like to eat them.”

Are you playing host this year and still trying to decide what to make for Thanksgiving? We've pulled together some of our old and new favorite recipes for traditional, and not so traditional, Thanksging fare. First, the turkey. We firmly believe that brining is best. This cider-brined and glazed turkey is a simple brining recipe -- you just need to make sure you've got a big enough vessel for the turkey and plenty of room...

Anthony Bourdain, who has taken to guest-blogging for Michael Ruhlman, has already offered his opinions on Top Chef contestants. Now, he's on to bigger and better targets -- the personalities on the Food Network. He admits to watching it, "I find myself riveted by its awfulness, like watching a multi-car accident in slow motion," and has plenty to say about those who grace its airwaves. Emeril: "I STILL find him unwatchable." Giada: "Food Net seems more interested in her enormous head (big head equals big ratings. Really!) and her cleavage--than the fact that she’s likeable, knows what she’s doing in an Italian kitchen--and makes food you’d actually want to eat." Rachel Ray: "She’s a friendly, familiar face who appears regularly on our screens to tell us that '[e]ven your dumb, lazy ass can cook this!'" Sandra Lee: "Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time."

- Now that winter is here, The Paupered Chef explores whether one can reproduce as great steak in a home broiler as can be achieved on an outdoor grill.

Julia Moskin sits in for Bruni again this week, gives two stars to the new dining room at the Morgan Library. It's eccentric, she says--open only during museum hours, which means that it only serves dinner on Friday nights, and even then only until 9pm. But "there's no institution that joins a menu and a museum as seamlessly."

We were fascinated by today's Salon article, "Bad Taste," in which prominent food writers chronicle their absolute worst meals ever. Jane and Michael Stern, Regina Schrambling, Steven Rinella, Julie Powell, Michael Ruhlman and Robert Sietsema all chime in with stories of "washcloth steak," "embryonic duckling boiled alive in its shell, one week before birth," (apparently a Filipino delicacy), and "mealy" skate with "low-tide nasty" lobster foam, prepared by Rocco DiSpirito.

- Yes! Let the discussion on medium rare pork begin. At the very least the dining populous may end up ordering fewer well done pork chops. Hopefully a conversation will follow in the near future about the acceptable light pink hue that properly cooked chicken and turkey breast can have. Get yourself a meat thermometer so you can nail the right temperatures.