Have a great weekend!
Have a great weekend!
Hope your Thanksgiving is… well, just like this.
I’m addicted to feeding people right now. It’s a good thing. I don’t know how long this is gonna last right now, so I’m living it up and really focusing and putting everything I got into it. I’m putting my back into it.
— Chef Roy Choi talks to Fresh Air about how he overcame addiction by finding his passion to feed people.
Tomorrow’s show is all about BBQing tricks and tips. Any you want to share with the group?
I’ll start: I slowcook with Dr. Pepper as a glaze on brisket and it is amazing.
The narrative of a black chef didn’t exist. Black people have always cooked and been part of serving but not from a chef perspective. Not in these establishments — the three-star, highest establishments. So when they say ‘Marcus Samuelsson’ coming in — that’s a Swedish name, and then they saw me, it was a shock. I was not applying for the dishwashing job. I was applying for a chef job, so being able to, in a non-threatening way, and getting the job just like anybody else — they were just not used to it. They had just never seen it, ever.
It’s not forever like canned foods that you can put into a pantry or storm cellar and forget about for 10 years and still eat it. These foods are alive, they’re dynamic, but they’re extremely effective strategies for preserving food through a few seasons, which is really the point.
— Sandor Katz, explaining how fermentation allows food items to be preserved well past their shelf-life date.
For those of us who never think twice about having enough food, it’s hard to imagine what a daily struggle it is for some needy families.
— New York Times reporter Jason DeParle has covered America’s poorest for over 20 years.
How to make a perfect grilled cheese sandwich, understand Scottish slang, look like you know what you’re talking about wine-wise, and how NOT to perform CPR. Plus: Round 4 of our World’s Best Worst Song competition. It’s getting ugly.
[Image credit: Riffraffselbow, Creative Commons]
this grilled cheese concept, tell me more.
Bridget Lancaster from America’s Test Kitchen says ”One of the worst things was brownie tastings. Because of course, you don’t just have to taste them, you have to feed on them all day. One of the test cooks that works there, she and I counted up the calories we consume in one day. And it was frightening.” [recipes and cooking tips here]
“I’ve got ribs in the small kitchen.” I love this job. (A live Instagram snapshot from the Test Kitchen. http://instagr.am/p/UTz3v/)
These people have awesome jobs. Two of them will be joining us tomorrow to talk about their awesome food-tasting-all-day jobs. (I am envious of their instagram feed.)