Articles in the Food Category
Devoted Customer Upset Jimmy Dean Downsized Sausage 16oz To 12oz But Charges Same Price.
This is the greatest thing I’ve heard in awhile. This poor Texan just wants to feed his plump wife and 600lbs of men in his home. How could you Jimmy Dean?
PS. Those Jimmy Dean “Chocolate Chip Pancakes & Sausage on a Stick” are the nastiest thing I’ve ever seen. Chocolate and ground meat never go together.
Applebees has sliders on their menu. I think it’s safe to put a bullet in that trend and give it a proper burial. It had gotten to the point where you couldn’t pick up a cooking magazine without finding a recipe for “gourmet sliders”. Blame Daniel Boulud, blame Walter Anderson, blame whomever you want, I’m just glad the fad is over.
Now, before we’ve even had time to mourn the passing of this mediocre craze, a …
The restaurant is WD50, the chef is Wylie Dufresne. If you haven’t heard of it, the chef and the restaurant are famous for their whimsy, molecular gastronomy, and cutting edge food preparation and plating. They use lots of things like Xantham Gum and other ingredients straight out of chemistry class. While this method of cooking has become very chic with d-bags like Marcel from Top Chef, Wylie is a true pioneer.
Look at this food.
From the site I’m Cooked, an online community where users can upload videos of themselves cooking various recipes. A video of Christopher Walken roasting a chicken with pears popped up the other day.
I love this guy. The title in the beginning just says “man makes chicken with pears”. He never identifies himself, the video isn’t professionally produced or lit, and he isn’t showboating. If you didn’t know who he was, you’d never know he was …
Image via Disney.go.com
I saw Ratatouille over the weekend and I loved it. I was especially impressed with the attention to detail Brad Bird and company paid to the kitchen details as well as Remy’s character, mainly his love for food and fastidious attention to detail.
In order to inhabit Remy the rat with the soul of a true chef, Pixar hired Thomas Keller (French Laundry, Per Se) as a consultant on the film. A former French …
Most of my weekdays begin the same way. I get up, get dressed, and drive to work. If I leave my house after 8 I invariably have to maneuver around the asinine traffic that builds up around a certain Dunkin Donuts. People decide that since the drive-through line is full, they’ll just stop in the middle of the one lane road and wait for their turn. I hate these people.
Personally, I don’t go to Dunkin …