Food and Beverage

Sunday, September 14th, 2014

MEAT: Everything You Need to Know


For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it.

Tuesday, September 9th, 2014

The Best Junk Food and Wine Pairings


If you need permission to start pairing wine with junk food, wine expert Anthony Giglio will give it to you. His seminar at Pebble Beach Food & Wine combined everything from french fries to salsa and chips with superb, hard-to-pronounce wines (many of which were French, shh!). He explains, “Wine belongs on the table. It’s a condiment. It’s there to make everything on the plate taste better. Let go of your pretenses about what wine should go with.”

Friday, September 5th, 2014

Twitter Post of the Day… or even the Year


If you are going to make a complaint about something, it is always best to make sure it is a valid one. A Domino’s pizza customer was left hungry and annoyed when his fast food dinner apparently arrived without any toppings.

Wednesday, September 3rd, 2014

Fuck, That’s Delicious w Action Bronson [Episode 4]


In the fourth episode, Action Bronson returns to New York with his best Guy Fieri impression to make baklava with his aunt, create a baklava milkshake at Milkbar, and devour a post-tattoo smorgasbord of fried chicken and cheeseburgers.

Thursday, August 28th, 2014

How To Eat Sushi with Naomichi Yasuda


One of Tokyo’s master chef, Naomichi Yasuda invites you to his restaurant to teach you the dos and don’ts of eating sushi. Be warned: You’ve been doing it wrong.

Tuesday, August 26th, 2014

Your Own Sake Making Kit by Norse Hutchens


Traditional Japanese sake production can be complicated and exacting, but this kit makes it easy with everything you’ll need (except 1 lb. of white raisins and 2.5 lbs. of sugar) to brew multiple one gallon batches of your own sake in a hands-on exploration of ancient art and science. Hailing from Nara period Japan (8th century CE), sake is a time-honored rice “wine” steeped in Japanese culture, but you can bring a bit of this rich tradition to your kitchen without a trip to Kobe’s legendary breweries.

Thursday, August 14th, 2014

How to Serve Absinthe


Historically described as a distilled, highly alcoholic (45–74% ABV / 90-148 proof) beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium (a.k.a. “grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs. With sugar or without? Why add cold water? And should you set it on fire, or not? Find out how to properly serve Absinthe.

Tuesday, August 12th, 2014

Hormel’s Bacon Powered Diesel Motorcycle


Driven By Bacon, this documentary is about a diesel motorcycle that runs on bacon grease fuel. Austin-based Hormel makes a bacon grease powered motorcycle. Hormel came up with the idea of powering a motorcycle dubbed Hormel Black Label Bacon Motorcycle that runs on B-100 bio-diesel which is converted from bacon waste into bio-diesel by bio-Blend Fuels in Winsconsin. The bike fuel costs just $3.50 a gallon and makes the motorcycle run 75-100 miles per gallon. According to Nick Schweitzer, Hormel brand manager, the bacon bio-fuel does leave behind the smell of bacon when one drives it on the roads which all goes well for bacon lovers. Hormel is also looking for a bacon lover who’ll ride the bike on a cross country trip from Austin, MN to San Diego, CA.

Monday, August 11th, 2014

Dime of the Day: Giada De Laurentiis


Besides hosting a hit Food Network show, Giada at Home, the Italian-American chef, 43, is a mentor on Food Network Star and a contributor to NBC’s Today. Her growing empire also includes seven best-selling cookbooks, a series of food-themed children’s books, a spokesmodel gig for Clairol hair color, and a new restaurant in Las Vegas.

Sunday, August 3rd, 2014

Eddie Huang Presents “Huang’s World”


Despite Eddie Huang‘s forthcoming ABC television show, the chef-turned-personality maintains a relationship with Vice. Neither party is one for a grave sense of seriousness, and as such have teamed up to launch a new (kind of) show dubbed “Huang’s World”.