Sunday, March 19, 2006

New Home

I've moved this to a new site. Please join me at

Thursday, March 16, 2006

More fun with Gordon Ramsay

An episode of Gordon Ramsay's "The F Word" inspired one entrepreneurial Briton to create a heat shield for male chefs. Apparently, chefs have lower sperm counts due to their prolonged exposure to heat. The best part of this article is the company producing these shields is named "Coolberries". I love it!

Oh.. and you lucky Canadians, Ramsay's Kitchen Nightmares will begin airing on Food Network Canada, starting Monday, April 3rd at 10pm.

Gee, I bet you wish you had more shows that covered the history and production of Tic Tacs.

Previous Posts:
Another Ramsay Show not available in the States
My Gordon Ramsay Petition


Ming Tsai, I used to love his show "East Meets West" on the Food Network, now has his own podcasts now available on iTunes.

My favorite program on TFN a few years back was the hour block of Bobby Flay's "Hot off the Grill" and then Tsai's "East Meets West".... Yes, I am a Flay fan..

"The short, free tips feature Tsai's simple instruction on everything from peeling potatoes, to filleting fish, to Ginger 101"

Monday, March 13, 2006

Some interesting stuff

I don't even know what to make of this one, but Sean "Diddy" Combs will be launching a cooking show on NBC titled Celebrity Cooking Showdown.
Kind of like a "Dancing with the Stars" type show.... Starts in April.


Hey, this is interesting, The Indie Food Channel will now be available in San Francisco Bay Area (my home) and Sacramento via Comcast On Demand. Even more interesting, they allow viewers to submit their own two-minute videos, which will viewable and ranked on
I've never heard of the Indie Food Channel, but I'll be sure to check it out.


The Grand Prize on this year's Hell's Kitchen is executive chef position at a fine dining restaurant in the Red Rock Casino Resort Spa in Las Vegas.

Wednesday, March 08, 2006

Alton Brown profile

I was reading up on Alton Brown news, and came across this article.

However, it was more about ingredients and actual cooking, which falls out of the narrow niche of my humble online creation.

Luckily, it linked to this excellent profile of him. It is simply the best interview with him I have ever read. Even though it's a few years old, it was a great piece that covered his trials and tribulations before his rise to stardom and Jame's Beard award-winning success. Bookmark it!!

Here's a pic of him and myself a couple of years ago. He made the box fan beef jerky.

Sous vide? Sous fine!

I don't know enough about cooking "sous vide" to describe its merits or drawbacks. My first impression, is that it goes against everything I know about cooking. I mean, vacuum sealed food in plastic, then slowly poached/simmered until done? Sounds too... industrial and institutional at first. But when God, er, Thomas Keller of French Laundry and Per Se fame is an adherent to the technique, I should give it some more respect.

Since this technique is relatively new to the restaurant scene, the New York City Department of Health and Mental Hygiene has
cracked down on innovative chefs practicing the craft in their restaurants. Mostly, because they haven't regulated it yet, and they do not know if it is safe.

What excites me, is that Mr. Keller will be comine out with cookbook devoted to sous vide.

Photos courtesy of Saute Wednesday.

Tuesday, March 07, 2006

Alton, English, in Vegas

Does anyone remember the ill-fated original American rendition of Iron Chef? It was called "Iron Chef USA", hosted by none other than William Shatner. Well, they got the "shat" part right. It was poorly done and hastily arranged.

My point is, it was one of the first times I had seen Todd English in action, and did he come across as an arrogant and talented wanker. In his showdown with Kerry Simon, English plated his last dish with sparklers. Look at the retarded uniforms:

An abomination, to say the least. My real, and final two part point is, I've come to appreciate that Todd English is one of the better chefs out there, and is where he is today by putting in his dues.

Lastly, him and Alton Brown will be at the Culinary Center: A Test Kitchen for New Ideas, at the 30th annual Gourmet Housewares Show May 9-11, 2006, at the Las Vegas Convention Center.

Monday, March 06, 2006

Batali under the broiler

I haven't been the hugest fan of Mario Batali, but I do hope the fat lady doesn't sing anytime soon on his latest mega-venture, the $12 million Del Posto in New York.

As previously posted, there have been a myriad of issues from the onset; less than stellar reviews to the landlord filing suit for eviction. Not too mention digging into the Hudson River and flooding the foundation. Read this for more.

Previous Posts:
More Batali
Buh-bye Batali
Batali on the outs?

Sunday, March 05, 2006

My Gordon Ramsay petition

I ask my loyal readers to campaign BBC America* to bring "Ramsay's Kitchen Nightmares" and "Boiling Point" to the U.S.
Please click here to "Request a Program". Note, you will have to select "other" and fill in the names of the shows.


Previous posts:
I don't get this channel
Oliver has the potheads, Ramsay the drunks

* I have BBC America now!

Flay and others going to Atlantic city.

Now, what does is really mean when a person of stature in their respective field, "lends their name" to something? I'm not really sure myself, but I don't know how involved Bobby Flay, Wolfgang Puck, and Michael Mina are in "lending their names" to Atlantic City's Borgata Hotel and Casino, which is opening three new restaurants.

Atlantic City, and most of the East coast is experiencing a restaurant labor shortage and competing heavily for all the available talent. This requires creativity and marketing skills like no other, and thus, the aforementioned "name lending".

The name lenders will be opening up Wolfgang Puck American Grille, Bobby Flay Steak and SEABLUE by Michael Mina.

Get Ina inna your kitchen

Hey, everyone's favorite "relaxing" tv cook, Ina Garten is coming out with a "Barefoot Contessa Pantry", a line of "products that includes preserves, baking mixes, savory and dessert sauces and more." How exciting, aside from the fact I hardly use those type of products. Well, at least dessert sauces and baking mixes. I might go for the BBQ sauce and the tequila lime marinade.

According to the press release, "Each recipe has been carefully created from Ina’s tried and true favorites from her four cookbooks.

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