PBS was the original food channel and its' shows opened the eyes of the American public . Fast forward to the Nineties where a fledgling food channel started to air its'own food based programming. Now both are neck in neck as to giving the public viewing audience cooking lessons and tips to create the perfect meal. Who is better though? That's the question.
PBS was and still is the classier station for cooking shows. After all it was the one who gave us the great Julia Child and Graham Kerr, The Galloping Gourmet. It showed America that French cuisine is as easy to cook ans American and debunked a lot of myths. It continues to this day with the fabulous Jacques Pepin who still create amazing meals. America's Test Kitchen is another informative no nonsense program. Chris Kimball gives a dry and wry view as he tests out recipes and products. it is an excellent way of learning about the nuances of cooking. For a more low key and maternal cooking style there is Lidia Bastianich who also runs the famed Da Posto restaurant in New York.PBS also offers a kid's cooking show,Fizzy's Lunch Lab, where the little ones can create surprisingly sophisticated meals.
Thre Food Channel does offer chefs who give good advice. While the PBS ones are more reserved these are loud and in your face. (think of Charlie Rose vs Jay Leno or David Letterman).Ann Burell is interesting chef, and her advice cam be helpful. However she can be loud at times as some of th e other Food Channel faves such as Guy Fieri. He not only has his cooking half hour but also is the force behind Diners Drive Ins and Dives" a fun and informative half hour that shows off the best of America;' eateries. The channel also feature competitions which does appeal to certain crowds. Yes, they entertaining but do home chefs really learn from them?
What to watch? That;s a hard call. For information and education.I'd go to PBS. For just plain fun, then watch The Food Channel. In the end you will know a little bit more about how to cook and what to cook.
Showing posts with label Guy Fieri. Julia Moskin New York Times. Show all posts
Showing posts with label Guy Fieri. Julia Moskin New York Times. Show all posts
Monday, November 28, 2011
Wednesday, May 18, 2011
Recipe Wars
It's happened to all of us. We've gone surfing for one simple recipe and wound up with a million . The question is what's good and what's not. ? What reviews should we trust? That's the problem in our quick info age. There are just too many recipes and reviews to follow. How do we figure out what recipe is for us?
That was the interesting topic of the great Julia Moskin in her article in today's Dining section of The New York Times. So many of us (includng myself for this blog) use the Internet to search recipes as opposed to doing it the old fashioned way cracking open a good and well informed cookbook. Luckily the newest search engine, Bing, has a special recipe section that will take users straight to what they're looking for. However once you're there, you'll still be at sea. Type in chocolate chip cookie recipe, for example and you'll get a million recipes. Which ones are good? Is it someone's gourmet one from the Food Channel ? Or Aunt Edna's out in North Dakota? Whose croissant recipe do you trust? Jeanne Marie's in Paris or Rachel Rays'? The next question is how to decipher the many that are out there.
Many home cooks look for what's known as "rich snippets". That means the recipe should have not only an exact cooking time but also nutritional facts attached to it. There should also be yield and the author mentioned either at the beginning or the end. The numbe of stars next to it should be also considered however take into consideration that one chef's tasty is another's ick. Also it pays to check not just the first two pages of the search but subsequent ones. Sometimes the third and fourth pages weld a better or easier version .
What web recipes are good and what aren't? The best advice is to look for fully detailed ones. Also take into consideration the number of stars and even good reviews that follow it. Best of all , first make the recipe and taste it yourself. If it's a winner , then stick with it, if it's horrible, then it's back to the search engine and your quest for good recipes.
That was the interesting topic of the great Julia Moskin in her article in today's Dining section of The New York Times. So many of us (includng myself for this blog) use the Internet to search recipes as opposed to doing it the old fashioned way cracking open a good and well informed cookbook. Luckily the newest search engine, Bing, has a special recipe section that will take users straight to what they're looking for. However once you're there, you'll still be at sea. Type in chocolate chip cookie recipe, for example and you'll get a million recipes. Which ones are good? Is it someone's gourmet one from the Food Channel ? Or Aunt Edna's out in North Dakota? Whose croissant recipe do you trust? Jeanne Marie's in Paris or Rachel Rays'? The next question is how to decipher the many that are out there.
Many home cooks look for what's known as "rich snippets". That means the recipe should have not only an exact cooking time but also nutritional facts attached to it. There should also be yield and the author mentioned either at the beginning or the end. The numbe of stars next to it should be also considered however take into consideration that one chef's tasty is another's ick. Also it pays to check not just the first two pages of the search but subsequent ones. Sometimes the third and fourth pages weld a better or easier version .
What web recipes are good and what aren't? The best advice is to look for fully detailed ones. Also take into consideration the number of stars and even good reviews that follow it. Best of all , first make the recipe and taste it yourself. If it's a winner , then stick with it, if it's horrible, then it's back to the search engine and your quest for good recipes.
Wednesday, February 2, 2011
Pepperoni Pizza Kind Of Italian
Here's a question - is pepperoni pizza really Italian?
Surprisingly not. There is no such thing on pizzerias in Italy. In fact it;s an American invention There is no pepperoni in Italy, It's kind of a hybrid food sort of what fortune cookies are to Chinese cuisine. However it is the most popular choice for pizza lovers through out the US. Why? because it goes well with the cheese and tomato sauce.
Julia Moskin explored the whole myth and story of the pie in today's New York Times Dining section. Pepperoni is an American invention probably taken from Calabrese and Abruzzese sausage recipes. These last are infused with red chilis and super hot, not unlike America's most popular brand. Hormel. The Hormel pepperoni is similar to these, fine grained with a slightly smoky flavor and a bright red coloring. Many chefs will refuse to top a pizza with it. They choose lardo a finer salami that can be sliced over fresh from the oven pies.
Mid America does demand pepperoni on its'pizzas. Let's face it it is the tastiest of all the toppings. it;s got a lot going for it too. Cooked up it leaves a spicy oil that mixes in with the mozzarella and tomatoes. Most like their pepperoni crispy edged, sort of like fried Taylor ham. It gives a kind of crunchiness to an ordinarily soft dish. Most pepperoni used in Manhattan pizzerias are cut fresh. Pre cut slices can be tough which ruins the whole pie.
Pepperoni pizza may not be truly Italian, but it is truly loved .It'ss an American classic. It goes right up there with game day, wings and beer
Surprisingly not. There is no such thing on pizzerias in Italy. In fact it;s an American invention There is no pepperoni in Italy, It's kind of a hybrid food sort of what fortune cookies are to Chinese cuisine. However it is the most popular choice for pizza lovers through out the US. Why? because it goes well with the cheese and tomato sauce.
Julia Moskin explored the whole myth and story of the pie in today's New York Times Dining section. Pepperoni is an American invention probably taken from Calabrese and Abruzzese sausage recipes. These last are infused with red chilis and super hot, not unlike America's most popular brand. Hormel. The Hormel pepperoni is similar to these, fine grained with a slightly smoky flavor and a bright red coloring. Many chefs will refuse to top a pizza with it. They choose lardo a finer salami that can be sliced over fresh from the oven pies.
Mid America does demand pepperoni on its'pizzas. Let's face it it is the tastiest of all the toppings. it;s got a lot going for it too. Cooked up it leaves a spicy oil that mixes in with the mozzarella and tomatoes. Most like their pepperoni crispy edged, sort of like fried Taylor ham. It gives a kind of crunchiness to an ordinarily soft dish. Most pepperoni used in Manhattan pizzerias are cut fresh. Pre cut slices can be tough which ruins the whole pie.
Pepperoni pizza may not be truly Italian, but it is truly loved .It'ss an American classic. It goes right up there with game day, wings and beer
Wednesday, January 5, 2011
Making A Hash Of It
hash is always a cold weather favorite. It;s also a good way of getting rid of leftover meat. Besides what breakfast wouldn't be complete without a side order of it? It also makes a good lunch and quick dinner too and it's a snap to make up.
Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.
There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.
Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!
Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.
There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.
Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!
Wednesday, November 17, 2010
Pie Time
Today's New York Times Dining section had an interesting article about that Thanksgiving staple - pie. It seems that it's now becoming the dessert of choice -outranking the current cutie - the cupcake. Young bakers are getting more into making innovative crusts and fillings. There are even bakeries that center around this time honored sweet. Why not? It's time for the pie to come into its' own again.
The article, written by Times, regular Julia Moskin , describes the new generation of pie bakers. These are the ones who get away from traditional pie fillings and add twists to them. Now crusts burst with flavors such as cranberry , or grapefruit and Campari along with strawberry and balsamic vinegar. One pie maker, San Francisco's Esa Yonn-Brown of the Butter Love Bakery, makes a butter pie. This is a variation, it seems, on a shoo fly or chess pie. it has a buttery crust with a filling of butter and caramelized sugar- the perfect pie to have after a hearty feast.
The article also has a sidebar about where to get pies in Manhattan and Brooklyn. This is a perfect guide for those us who don't have time time or the space to bake a proper pie. Some are really innovative with their fillings like Brooklyn's Four and Twenty Blackbirds which features a salted caramel apple and chocolate pecan pies. There is also the French patisserie, Trois Pommes which features a pear cranberry one. Manhattan has the down home Hill Country Chicken which has Southern specialties including something called Texas millionaire pie. (this last has an almost tropical filling of coconut and pineapple mixed with pecans and cream cheese).
Pies are going to rule this holiday season. They're a time honored dessert that's easy to make with recipes passed down through the centuries. They're also the perfect ending to a hearty holiday dinner.
The article, written by Times, regular Julia Moskin , describes the new generation of pie bakers. These are the ones who get away from traditional pie fillings and add twists to them. Now crusts burst with flavors such as cranberry , or grapefruit and Campari along with strawberry and balsamic vinegar. One pie maker, San Francisco's Esa Yonn-Brown of the Butter Love Bakery, makes a butter pie. This is a variation, it seems, on a shoo fly or chess pie. it has a buttery crust with a filling of butter and caramelized sugar- the perfect pie to have after a hearty feast.
The article also has a sidebar about where to get pies in Manhattan and Brooklyn. This is a perfect guide for those us who don't have time time or the space to bake a proper pie. Some are really innovative with their fillings like Brooklyn's Four and Twenty Blackbirds which features a salted caramel apple and chocolate pecan pies. There is also the French patisserie, Trois Pommes which features a pear cranberry one. Manhattan has the down home Hill Country Chicken which has Southern specialties including something called Texas millionaire pie. (this last has an almost tropical filling of coconut and pineapple mixed with pecans and cream cheese).
Pies are going to rule this holiday season. They're a time honored dessert that's easy to make with recipes passed down through the centuries. They're also the perfect ending to a hearty holiday dinner.
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