Posts Tagged ‘Carol Blymire’
Posted by The Editorial Desk / Friday, April 2nd, 2010
(Image: Etiole)
What else can you say about a week that ends with Zoo Yorkers up in arms about illusory burger joints and Midwesterners clamoring for falafel shots and pearls of bahn mi?
Mad props to:
* Gastrotease Carol Blymire (@CarolBlymire) for taking everyone for a ride on the holy grail of food trucks;
* Virtual decider hunch (@hunch) for devising a choose-your-own-adventure for eviscerating Easter booty;
* SLC blogger Heather Armstrong (@dooce) for her spot-on summation of downtown pretentiousness;
* Food scribe Regina Schrambling (@gastropoda) for prescribing the best PR overhaul ever; and,
* Hospitality pro Joanne Chang-Myers (@jbchang) for measuring her words more carefully apropos advice from the peanut gallery.
Feasting upon your words and thoughts has left me completely satiated.
Posted by The Editorial Desk / Friday, January 8th, 2010
(Image: Etiole)
I tried this once before, but than failed to follow up.
No more.
From now on, check this space every Friday for shameless adulation of the most engaging gastrotweets of the week:
* Leslie Almeida (@NOLA_Eats) for forever recasting what “my cups runneth over” now means in my mind
* Amanda McClements (@metrocurean) for confirming that fast food is more fun in others parts of the world
* @Foodista for playing devil’s advocate (and just a week into the New Year, too)
* Lindsey Schechter et al. (@dairymaids) for putting artisanal food production in perspective, and,
* Carol Blymire (@CarolBlymire) and Roger Ebert (@ebertchicago) for bravely baring their souls about what happens when breaking bread completely breaks your heart.
Quirky observations not soon to be forgotten.
Thanks so much for sharing.
Home Sous Vide Gets Chilly Reception
Posted by The Editorial Desk / Monday, October 26th, 2009
(Image: SousVide Supreme)
Kitchen gadget collectors got served up a doozy on Friday with the release of the SousVide Supreme–a home water bath being marketed by “Protein Power” proponents Drs. Michael and Mary Dan Eades.
The high-tech oven was designed to introduce home cooks to the health benefits of sous vide, a commercial cooking technique that involves preparing vacuum-sealed foodstuffs in meticulously regulated tanks of water. The practice originated in industrial kitchens (our own Cuisine Solutions remains a global powerhouse), but has gained much greater traction with celebrity chefs (Heston Blumenthal is on the current promotional tour) in the past decade.
But is Suzie Homemaker ready to take the immersion cooking plunge?
Cookbook devourer cum techno-prep wiz Carol Blymire, she who battled her way through every French Laundry creation and parlayed her ongoing Alinea project into a spot on Grant Achatz’s line, hopes the SousVide Supreme instruction manual has been more carefully researched than the web site.
“The biggest thing that seemed off, or misguided, is the notion that you don’t have to worry about time when cooking … that you can just walk away and let the food sit in there as long as you want, which isn’t the case,” she warned. “With meats especially, you can leave it in there too long … the color of the meat won’t change, but the the texture will, which will alter taste and texture when you eat it–it’ll look rare, but will taste overcooked.”
Meanwhile, food blogger Melissa McCart imagines the space age appliance would just collect dust on the average cook’s countertop.
“I think it’s like a sausage maker: for the technical geeks, for super committed cooks. But really, a whole lot of work for someone who still buys chicken stock,” she posited.
At press time, Eades Appliance Technology had not responded to inquiries about when the Sous Vide Supreme pre-order price ($399) would expire.
–Warren