Stuff
Jan 17, 2009 general food
- Nebraska is leading the nation in agricultural carbon credit registration. For those of you not paying attention (like me), that’s the people that offset you when you buy credits.
- Per Andrew Watherhouse via Harold McGee: “the obnoxious, dank flavor of a “corked” wine, which usually renders it unusable even in cooking, can be removed by pouring the wine into a bowl with a sheet of plastic wrap.“
- Photos of pork chops depicting the amount of fat on standard, duroc, and mangalitsa hogs. Crazy!
- Senator Pat Robert’s is a jack ass. “That small family farmer is about 5′2″…and he’s a retired airline pilot and sits on his porch on a glider reading Gentleman’s Quarterly…”
- The minimalist kitchen.
- A vegetarian that occasionally eats meat? That’s right, the Flexitarian.
- What Michelle Obama ate for her birthday should not be news.
- And, nobody on the internet seems to have commented on the yin yang aspects of this weeks Top Chef.
Quickfire: the shitiest possible canned foods somehow made to taste good.
Elimination: the finest of all foods–fresh from the farm–made to taste shity.
What happened to this show? Seriously? And when does Tom Colicchio get his soul back? And how was my culinary man crush duped into being part of this?
Tags: corked wine, Dan-Barber, flexitarian, from the internet, harold mcgee, Top Chef
IACP Awards
Apr 21, 2008 chefs, general food
The International Association of Culinary Professionals announced the 2008 Award Winners last Friday which includes cookbooks, journalism, and general awards of excellence.
Of note they were enamored by the Morimoto cookbook which won two awards. I on the other hand am enamored by Dan Barber who won the Magazine category for his article “The Mouth That Matters” in Gourmet.
It is my great regret when we went to New York that we didn’t suck it up and take the train ride to eat at Barber’s restaurant Blue Hill at Stone Barns, and if you didn’t listen to me previously, take the time out of an upcoming day to go back and watch his speeches from Taste3. They really are captivating.
To put it another way: If I were a single female in New York City, forget David Chang, I would totally stalk Dan Barber.
Tags: Blue-Hill-at-Stone-Barns, Dan-Barber, IACP, Morimoto
Dan Barber on Carrots and Castration
Nov 21, 2007 chefs, sustainable agriculture
You will undoubtedly find yourself with free time over the holiday weekend, so do yourself a favor and utilize about 20 minutes of it to be truly inspired by a passionate chef and amazingly engaging speaker, Dan Barber.
The video itself is from TASTE³ which “brings together more than forty of the most compelling writers, thinkers, chefs, winemakers, journalists, artisans, and executives as speakers and hosts, joining 300 attendees who are every bit as tapped-in.”
Weird description, awesome video!
If you don’t know who he is, Barber is the chef/owner of Blue Hill Restaurant in NYC and more importantly Blue Hill at Stone Barns in Pocantico Hills, NY.
Situated on a working farm the latter is part of Stone Barns Center for Food and Agriculture…
“80 rolling acres of gardens, pastures and woods, where the rich traditions of community-based farming merge with the 21st century only 30 miles north of midtown Manhattan.”
Utilizing mostly what they grow and raise themselves I challenge you to name a chef or restaurant more committed to using local/seasonal ingredients.
And here’s a New York Times Article about Blue Hill at Stone Barns when it first opened in 2004.
And if you have 20 more minutes, watch the one after the jump too:
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?