URBivore

Most Important Quality for Food Network Talent

This is a poll I posted on the new commenting system that was set up today on the Ask Susie forum of The Next Food Network Star Web site.

The Best Thing I Ever Ate now has its own map

In case you were looking to plan a road trip (it might be more practical to use a light plane) of all the locations mention on the Food Network show The Best Thing I Ever Ate, you now have a map to plan your itinerary, courtesy of Rahul Nair.

Last crop of cherry tomatoes

Last crop of cherry tomatoes, originally uploaded by BKMD.

Top Chef Masters Recap: Week 6 - Chicagoist

Top Chef Masters Recap: Week 6 - Chicagoist.

This is a great recap of what happened on last night's episode of Top Chef Masters.

It goes to show how some chefs (Jonathan Waxman, Roy Yamaguchi, Art Smith and Michael Cimarusti) with very impressive credentials can be all bolloxed up when having to create dishes on the spot.

For the quickfire challenge, each chef was limited to one aisle in Whole Foods with a budget of $20 in order to produce their dish. The results included Asian noodles with a fried egg, lentil salad with roasted peppers and mint, multi-grain risotto with a crispy rice salad, and finally the winner: Michael's ginger parfait with ginger, sauterne and sesame crackers. C'mon, chocolate will always win against lentils.

The elimination challenge required the chefs to put together a box of 11 ingredients which would be given to another chef, based upon a draw. The receiving chef had to use 7 ingredients for producing 18 or so servings. The budget was $300.

While they were shopping, they were interviewed assuring the public that they were all professionals and wouldn't do something nasty to sabotage their fellow chefs. Art won with his fried chicken done two ways, and a small single serving mango pie. (Art's winning dish below courtesy of Bravo TV)

I wish they had more practical challenges that might allow the chefs to exhibit their culinary expertise. But, I guess the entertainment value of reality shows is pushing the contestants out of their comfort zones. Not for me, though.

UPDATE: Bravo TV is hosting selected full episodes of Top Chef Masters.

Kitchen essentials Pt. 4: microplane graters & attachment

Kitchen essentials #4: microplane graters & attachment
Originally uploaded by BKMD

Absolute necessities for grating hard cheeses and ginger. Not the best for lemon zesting, though.

The attachment allows you to protect your fingertips while grating a piece of food as much as possible.

Kitchen essentials Pt. 4: Rice cooker

Brown rice, lentils and curry with steamed carrots
Originally uploaded by BKMD

This is the Rival 3-cup rice cooker, which produces 6 cups of cooked rice. The steamer is convenient for vegetables, but tends to overcook all except the stout veggies, such as the root vegetables.  Pictured is my fave recipe of brown rice with lentils and curry, along with steamed carrots in the steamer. It makes perfect brown rice, and I wouldn't consider making rice any other way. Plus, you have the option of easily making flavored rice dishes.

I'll put each batch in the fridge, so it because an easy starch for any meal. Just warm it up with some chicken stock, and it becomes a hearty soup. Flavored rice is really great for salads, too. I don't go too much for pasta salads.

The operation is pretty much automatic. But you should unplug it one-half hour after the switch pops up into warming mode. After that, the rice tends to dry out too much, with some browning on the bottom. I haven't had a problem so far, even with constant use over nearly 1 year.

Kitchen essentials Pt. 3: stick or immersion blender

Kitchen essential #3: stick or immersion blender
Originally uploaded by BKMD

Great for making smoothies (I always have some frozen bananas and other fruit in the freezer), but it doesn't chop ice or large chunks very well. Although, it's easier to store and have available than a blender. Works great for soups and purees. Make your homemade vinaigrette a true emulsion. I guess you could also make your own mayo, but I never had the desire.

I found out about this immersion blender from a vegan friend of mine who uses it for making hummus on the spot whenever company drops it. I've made hummus many times, and since haven't used the store-bought stuff.

This is not good for making salsa, as it tends to liquefy the ingredients in short order.

This is the Cuisinart CSB-77, which also comes with a chopper/grinder attachment that looks like a mini food processor, and it comes with a whisk attachment. Both of these are really more trouble than they're worth, and you're better off using a knife and a hand whisk.

Still, this is one of those tools I use nearly everyday for over a year now. And this is the second one I have. The first plastic beaker developed stress cracks and the markings rubbed off. Cuinsinart replaced the whole set since they couldn't have the beaker separately in stock, and it was still under the 3-year warranty.

Chefs behaving badly

Image by Wade From Oklahoma via Flickr

Chef Gordon Ramsay's 'Hell's Kitchen': Revenge served hot

David Hinckley gives his review of this season's premiere of Hell's Kitchen, and it's not a pretty site.

Threats, epithets and general anger mis-management prevail with chef Gordon Ramsay leading the tantrums.

UPDATE: Watched the premiere last night. This has a very high cringe factor, with more yelling and threats of physical abuse than any reality show I've ever seen. Conveniently, each contestant is given a set of Henckel knives. Only a handful could cook an acceptable signature dish in the opening segment.

Not worth watching.

"Superfood for your heart"

"Superfood for your heart"
Originally uploaded by BKMD

Just in case you were about to pass by the produce section on your way to the chips & dips, this terribly ugly sticker might stop you to consider the lowly banana.

"Lifestyle personalities" who just happen to cook

Image via Wikipedia

He’s the Man Who Sets the Table - NYTimes.com. “I don’t view these people as chefs,” Mr. Rosen said. “I view them as lifestyle personalities who we can build great businesses for.” Jon Rosen is the man from William Morris who is the...

...agent to a pantheon of stars in food show business, Rachael Ray, Bobby Flay, Al Roker, Katie Lee Joel and Giada De Laurentiis among them, many of whom credit him for the scope of their success.

With all the controversy about the winding down of The Next Food Network Star, there is much debate about what qualities this person should have. Depth of culinary knowledge? Good teaching abilities? Well-traveled? Or maybe simply someone who can charm you into opening up your wallet for the sponsor. BTW, "lifestyle" is something you have to pay for.