Honey is so versatile. Marshall’s in the SF Area is doing it right. Hand-crafted really. Outstanding flavor & produced with care. Find at Whole Foods Market
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Tagged with “chef”
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Marshall’s Honey - KIller Food:
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Gape Into The Void Podcast, Episode 8 With Tim Ferriss | gapingvoid
We had the chance to catch up with the amazing Tim Ferriss. Tim is a fascinating, inspiring guy, and old friend of gapingvoid, and our
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SPI 051 : Tim Ferriss on Promotion from Scratch, Accelerated Learning, Experiments Gone Wrong, Publishing and More
In this session of The Smart Passive Income Podcast, I interview NY Times Best-Selling author Tim Ferriss and pick his brain for you.
Tagged with 4 hour chef podcast tim ferriss
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Jim Norton - Comedy, Food, Sports
Episode 8 featuring Jim Norton from Opie & Anthony and Leno is up on iTunes, Podomatic and Stitcher The one and only Jimmy Norton calls into Comedy, Food, Sports to discuss his conversation with Muhammad Ali,  Rachel Rayâs hips, A-Rod and Romo never being clutch and of course we talk about hookers. Heâs headlining Helium Comedy Club here in Philly this weekend. There are a few tickets available for tonightâs late show (10/25) and this Sundayâs show. Go to heliumcomedy.com for more information. The CFS guys fill in the rest of the hour plus with talks about the NFL weekend, Sheltonâs cheerleading and roller hockey career, people who try to continue to tell jokes at parties when they get zero laughter the first five times theyâve told it and we unfortunately touch on politics and Guy Fieriâs new burger joint on Carnival Cruise ships. This episode is subtitled âI played roller hockey bitch!â As always, please go to comedyfoodsports.com and click on our amazing sponsors to help support" name="DESCRIPTION
http://comedyfoodsports.podomatic.com/entry/2012-10-25T10_16_06-07_00
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The Fat Duck | Heston Blumenthal | Cooking Statement
‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.
Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.
In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.
ONE Three basic principles guide our cooking: excellence, openness, and integrity.
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.http://www.thefatduck.co.uk/Heston-Blumenthal/Cooking-Statement/
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Parteien zapfen Bürger an - Politiker nutzen das Internet zum Dialog mit | DLF-Magazin | Deutschlandfunk
Bundeskanzlerin Merkel tut es. SPD-Chef Gabriel ebenso. Und viele weitere Politiker auch. Alle nutzen die vielfältigen Mittel des Internets, um mit den Bürgern in einen digitalen Dialog zu treten. Mit mehr oder weniger großem Erfolg.
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The Man, The Can: Recipes Of The Real Chef Boyardee
Unlike the friendly but fictional food faces of Betty Crocker, Aunt Jemima and Uncle Ben, Chef Boyardee — that jovial, mustachioed Italian chef — is real. Ettore "Hector" Boiardi (that’s how the family really spells it) founded the company with his brothers in 1928, after the family immigrated to America from Italy.
Stewart, Tabori & Chang "Enjoy Ravioli as truly Italian as the Tower of Pisa," read a Chef Boyardee ad that ran in Ladies’ Home Journal. Click Here To See A Larger Version Of The Ad Though America came to know him as Chef Boyardee — in the apron and trademark tall hat — Anna Boiardi knew him simply as Uncle Hector. Anna carried on her family’s culinary tradition; her new book, Delicious Memories, is part cookbook, part family history and part homage to her ancestors — immigrants who made their way in a new country.
The Beginning Of A Business
"Italian food at the turn of the century wasn’t what it is today," Boiardi tells NPR’s Michele Norris. "All of the finer restaurants were French restaurants."
The family settled in Cleveland, where they thought they could open a successful Italian restaurant. "They had a real understanding of food," Boiardi says. It was a generation of people who "grew up in kitchens, so food was really their education."
Chef Boiardi’s Restaurant in Cleveland was a success, and customers expressed interest in learning how to make Italian dishes at home. So the Boiardis started sending people home with pasta, sauce and cheese and teaching them how to cook, heat and assemble the dishes themselves.
That’s what got the family thinking: " ‘What if we started jarring our sauce and selling it? Would it sell?’ " Boiardi says. "That was really this germ of an idea … that eventually turned into Chef Boyardee."
Delicious Memories: Recipes and Stories from the Chef Boyardee Family By Anna Boiardi Hardcover, 208 pages Stewart, Tabori & Chang List Price: $27.50 The new company played a major role in introducing Italian food to the U.S. — and also changed the way American supermarket shelves were stocked. "At the time, when they started Chef Boyardee [in] 1928, they were the largest importers of Parmesan cheese from Italy," Boiardi explains. "They also brought in tons of olive oil."
At a time when Italian food was not widely consumed, finding high-quality ingredients for their growing operation was a challenge. The family chose to place their factory in Milton, Pa., so that they would be close to their tomato supply. "They had to convince people to change their crops so that they would have enough tomatoes," Boiardi says. "At the height, when they were there [in Milton], they were producing about 250,000 cans a day." The family also grew their own mushrooms in the Milton plant.
During World War II, the U.S. military commissioned the Boyardee company to produce Army rations. The factory, which had been doing "civilian production" for supermarkets, began operating 24 hours a day for wartime efforts. Once the war was over, the Boiardi family sold the company to a larger conglomerate — it was the only way to ensure that everyone working there would continue to have jobs, Boiardi explains.
Traditions, Tried And True
Nowadays, packaged food made with preservatives — which has long been Boyardee’s bread and butter — has fallen out of favor, as chefs have embraced fresh, organic foods. But Chef Anna Boiardi doesn’t mind that her family name is blazoned across containers meant to be thrown in the microwave.
"There is room for all different types of food," she says. "There are people that are working, and their kids have to come home and make something for themselves. … I try to inspire people to cook for themselves, but even when I was growing up — and my mom is a fabulous cook — she would open up a can of Chef Boyardee for us on certain nights when there just wasn’t enough time."
More On Italian Food In America
author interviews How ‘Italian Food’ Became A Global Sensation
food Long View: Marcella Hazan Brings Italy To America
food Family’s Move To Tuscany Shapes Daughter’s Menu But, Boiardi adds, it’s important to know how to cook, so Delicious Memories is full of Italian-inspired options (see her recipes below).
For an appetizer, there are Stuffed Zucchini Boats — savory squash baked full of breadcrumbs, ham and pecorino cheese — which Boiardi describes as "really a great side dish for anything you’re making in the summer."
For pasta, Boiardi recommends her "Leaving-Home" Penne Rigate With Broccoli — a recipe that she took to college with her because it only required one pot. (It’s kid-friendly, too: The sauce turns very creamy, and kids "don’t even think about the fact that they are eating vegetables.")
For the main course, try Apple Cider-Rosemary Roasted Chicken. "Soak[ing] the chicken in apple cider vinegar, which is a trick my grandmother taught me," Boiardi says. "It gives it such a great flavor.
"My grandmother used to use apple cider vinegar as a panacea," Boiardi adds with a laugh. "If you have a stomachache or a headache: apple cider vinegar."
Just one of many tried-and-true traditions passed down from one Boiardi generation to the next.
Tagged with npr food chef boyardee
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The ‘Blood, Bones & Butter’ Of Restaurant Work
Gabrielle Hamilton has been the chef and owner of Prune, a popular American nouveau restaurant in New York City’s East Village, since 1999. During this time, the well-known chef also earned an MFA in fiction writing from the University of Michigan, something she put to use in writing her first book (which has already reached No. 2 on the New York Times bestseller list), the aptly titled Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef.
http://www.npr.org/2011/03/20/134596968/the-blood-bones-butter-of-restaurant-work