We’ve posted before about the jawdropping pronouncements that come from the Twitter feed of Chicago pastry chef Natalia Zarzour. Previously her main focus seemed to be rival chefs and customers, but now she appears ready to lead an uprising, with “junk food” as her stealth weapon of killing off undesirables and the enemy being those who work in part of the food industry she disapproves of:
We generally support any liberation movement. But junk food as eugenics? Maybe not.
Animals in their pre-bacon state
Like cupcakes could ever be more irritating. Bacon is bigger than ever! It’s so big, it’s moving on to new animals. Chicago TimeOut says that chefs are now making bacon out of veal, beef, and lamb. Nothing is safe. We actually probably will have cupcake bacon before long.
Kentucky Fried Cruelty is allegedly testing a new sandwich at select stores. What kind of sandwich? Try “5 layers of fried chicken skin, lumped on a bun and topped with white american cheese and bacon.” Mmmm, I can already feel my intestines trying to escape out my butthole.
Are you an eager, perhaps college-age, person who happens to read Eater on a daily, or perhaps, obsessive basis? Is journalism and/or the internet in your blood? If so, this opportunity may be for you.
The pay is exactly zero dollars; the glory, extreme; the possibility for this to grow into an even better opportunity, plausible.
We’re sure as soon as they get some in, they will realize they are running a caption contest with no image.
As part of this year’s Eat Drink Local Week (September 26-October 6, 2010) hosted Edible magazines and GrowNYC, Sotheby’s will be hosting a special auction of food items and culinary experiences on September 23rd that celebrate the local flavors of New York State called “Farm to Table: The Art of Farming”.
Sotheby’s Auction House, that purveyor of all things rare and fine, will soon dabble in something a little more pedestrian: vegetables.
But these aren’t your average garden greens. On the auction block are mixed crates filled with veggies such as Turkish Orange Eggplant, Lady Godiva Squash and Pink Banana Pumpkin. Rare, indeed. The asking price: $1,000 a crate.
The auction is part of a Sotheby’s benefit featuring heirloom vegetables—vintage varieties that aren’t commonly grown by the mass-produced agriculture of today. The Sept. 23 benefit, titled “The Art of Farming,” is the first of its kind by Sotheby’s and is being held in the auction house’s Manhattan showroom,
Yes, the proceeds benefit charity:
Proceeds from the event will go to GrowNYC New Farmers Development Project, an initiative helping immigrants to become farmers, and to the Sylvia Center, a program that teaches children to eat well.
And guess what? The idea is that of Mr. Brent Ridge, one half of the duo of The Fabulous Beekman Boys. If you haven’t seen the show yet, I highly recommend the goat birthing episode. It will bring legit tears to your eyes.
So, looks like hell yes – sort of ridiculous – but then again, charitable and (egads) sorta fun. Shoot. Me.
(the amount of tags for this entry = mucho)
My paperblog of the event.
Last week I excitedly told Meatball about a place I went for dinner that served us champagne in MUGS. I even drew a picture for emphasis.
"Life size"
Turns out I was totally on trend! BBC news reports today:
Researchers, based (appropriately) in France’s Champagne region, say the effervescent drink should be poured “like beer” in an angled way, down the side of the glass.
Gerard Liger-Belair from the University of Reims and his colleagues measured the loss of CO2 gas from champagne as it was poured. They compared three champagne temperatures – at 4C, 12C and 18C – and two different ways of serving.
Infrared imaging showed the clouds of CO2 escaping from the drink as it was poured.
The beer-like pouring method, where the champagne flowed along the inclined flute wall, was much less turbulent and released less gas than the more traditional pouring method.
How awesome is this? Studying champagne with infrared imaging? That’s FRENCH SCIENCE.
(photo found at The Great Cheese Quest)
Murray’s is offering the following class this September:
Cheese Politics
We find American politics invigorating, but not always delicious. For intellectual stimulation that will also tantalize your tastebuds, we would like to introduce you to one of our favorite subjects: Cheese Politics. We’re pitting Red States versus Blue States to see who will reign as king of curd. Will Texas, Virginia, and Utah present the winning campaign, or will California, Vermont, and Oregon rule the soapbox? Carlos Yescas, food consultant and cheese judge who holds a PhD in Politics from the New School for Social Research, will guide us through a tasting of cheeses from across the country, all framed by hot topics in domestic politics. It’s almost fall– time to put our thinking caps on as we settle into a plate of great American Cheese.
When: 09.11.10
6:30-8:00 PM
Instructor: Carlos Yescas
Cost: $50.00
First, I post this because I can just imagine Snacktime’s eyes rolling, which amuses me greatly. Second, I almost want to go just to see what on earth could possibly come of this class. Will there be debates? Will there be anger!?!
Captain Bill Harris from the TV show “The Deadliest Catch” will be honored with a corn maze in Tumwater, Washington this fall. THIS IS COMPLETELY RAD. The Rutledge Corn Maze explains:
You can go up his nose!
As a tribute to Captain Phil Harris we are honored to announce the Captain Phil Harris Memorial Maze 2010. Captain Phil passed away from complications from a stroke he suffered on January 29, 2010 while the Cornelia Marie was in port off-loading. He was 53 and was survived by his sons, Josh and Jake Harris.
With a heart of a fisherman, an exterior as rough as burlap, and a laugh as big as the sea, Captain Phil told it as he saw it. One glance at the ink on his arms and Phli’s passions became clear: a pirate on one; Harley Davidson on the other. His wit was sharp and without apologies, whether he just enjoyed a rare, full night’s sleep or had not seen a pillow in 36 hours. He was kind, harsh, generous, and impatient as hell. He was a reluctant celebrity and a proud father.
Captain Phil was in the fishing industry for 33 years. For the past 19, he led the Cornelia Marie Crew, including his two sons, deckhands Josh and Jake. The boys knew how to push dads buttons, but they also got the job done. And, they were always watching out for Dad’s well being. Phil was an easy going captain and had a tight bond with his crew.
Aboard the Cornelia Marie, Phil’s crew is nothing short of a loyal, dedicated clan committed to making their boat one of the most successful crab-fishing vessels on the Bering Sea. As for Phil, there was no room for slackers or excuses, not even from sons Josh and Jake. Fact is, the hunt for Alaskan King Crab and Opilio crabs grows tighter and more fierce every season – and Phil was one captain who would not take a backseat to anybody. Please join us this year at Rutledge Corn Maze as we remember Captain Phil Harris.
I am so glad they cobbled this together. (I CAN’T HELP IT.) Seriously, could there be a better memorial? I would want mine to be actually haunted and scary but still.
Cherry flummery! from Gourmet Mama
I love the History Chef blog! It has entries on Dolley Madison’s love of flummery and other exciting histo-culinary nuggets. (Did you know Zachary Taylor died of gastroenteritis? She doesn’t give that recipe!) She even explains how steamboats work. SCIENCE and HISTORY.
FAST FACT: If you’ve ever watched steam rise from a cup of hot chocolate or coffee, you might think that a steamboat is propelled by steam. That makes sense, but that isn’t exactly how a steamboat works. In a steamboat’s engine, wood or other fuel is burned to heat water in a boiler, and the steam that rises from the water is forced through small spaces (piston cylinders) to increase the speed at which it escapes, similar to the release of a valve on a pressure-cooker. The concentrated steam then hits and moves a paddlewheel which, in turn, propels the steamboat through water!
If there was ever any blogger who should get a book deal it is History Chef’s creator, Suzy Evans, J.D., Ph.D. Or a museum deal!
