Some cooks think that because they throw a mean dinner party, they can run a restaurant. New York City chef (of Prune) Gabrielle Hamilton talks about what she's learned over the years, and how she started out drinking during service, changing the menu in the morning, and generally pissing off her staff. Great read. [via Gothamist]
According to the American Pie Council, the pie-liking breakdown goes something like this: 65% Plain, 35% A La Mode. It seems to me that it depends fully on what type of pie one's eating. Ice cream on apple pie is excellent, but we always serve pumpkin pie with whipped cream from the can. And if I'm eating a clam pie, I sure don't want ice cream or whipped cream anywhere near that thing!
photo by Flickr user Slice
It occurred to me over the weekend, as I sat in Madison Square Park enjoying one of my last Shake Shack burgers of the season, that if you can make White Castle Stuffing for Thanksgiving, you can make Shake Shack Burger Stuffing! Though I haven't tried it, the recipe I'd propose is the same as the White Castle one, but substitute five Shake Shack burgers. Make sure the burgers are plain, with no lettuce or tomatoes or Shack Sauce. Then follow the directions. Somehow I think this could be really yummy. A new holiday tradition perhaps, for New Yorkers?
There's a recent interview with me over at Associated Content. I talk about technology and food and past food-related jobs I've had, and why I dislike the term "foodie" and how to screw up a batch of fresh mint ice cream.
Indulgent family dinners, cookie parties, and holiday work celebrations present some tricky diabetes management problems. "The dLife Recipe Box is your secret weapon for the holiday season. Filled with over 1,100 recipes that are delicious, diabetes-friendly, and complete with nutritional analysis." Sounds like a good source to help if you need to make some less-sugary dishes for your family.
Alton Brown is witty, irreverent — and the perfect person to take you step by step (from selecting to carving) to a delicious holiday bird. If somehow, after all the links and information from the Thanksgiving Spectacular, you still aren't sure how to proceed with Thanksgiving, this guide from Bon Appétit will help. Honestly, if you can't figure out how to cook a turkey after everything I've linked in the past week, I think you're better off going out to eat. Or having someone else cook! 🙂
An oyster primer from Gourmet, including a list of some of the most reliable varieties. It's oyster season and now's the time to enjoy one of my favorite foods. Oysters contain more zinc per serving than any other food, and lots of B12. They don't have omega-3 fatty acids like fish though, so don't count them as part of your twice a week fish serving. My favorite way to eat them is raw, but fried oysters also have a special place in my heart.
Today I'll continue with a little more Thanksgiving information, but I'll also have some other links. My poor non-US readers have suffered the tyranny of this holiday enough! So less turkey, more fish. Despite the risk of consuming contaminants, eating fish is good for your health. More information has been released showing the benefits of fish outweigh the risks. "Two servings of different kinds of fish each week" is now recommended. After giving up on fish for a bit because I couldn't make sense of all the contradictory information, I am now eating it again. Yippee!
Wikipedia page for Hellmann's and Best Foods mayo, including the history of both products and why they have different names.
To get to the bottom of this terrible Hellmann's mayonnaise rumor, I called Hellmann's Consumer Services this morning. (The number's on the side of the mayo, how handy!) I spoke with a very nice woman who told me there was a "slight modification in the formula in March." But she stressed that it wasn't a significant change and that it shouldn't be noticeable. I asked how often such modifications are done, and she said not too often, about every couple of years, they'll make a minor change. So faithful readers and Hellmann's eaters, it's time for a taste test. Can you tell the difference? I don't want to call for a boycott yet, or start a movement to get the anything changed back, if it's only a minor flavor tweak. But my husband swears he can taste the difference. Can you?