Food World Glitteratti Ripping Me Off?

Or are they simply getting around to the inevitable and most wides-spread offense?

Who's to say? Michael Ruhlman takes on the ubiquitous and offensive Chicken Ceasar. GO>

Comments

Post a Comment

Popular posts from this blog

"American" Cheese

I stood at a bagel counter this morning eyeing the options available, and decided on an egg, sausage, and cheese bagel sandwich. The egg would be of the chicken variety, the sausage of the breakfast variety (Jimmy Dean or equivalent), which left the options for cheese. Rather than recite them through a thick accent and perhaps in an effort to get things done while I decided, the purveyor pointed to a list of the available cheeses. Cheddar is pretty straightforward, Pepper Jack is an odd combination but, given the fact that I've lived in a trailer park, not out of my realm of enjoyment (I normally don't like "things" mixed with cheese, with the glorious exception of black truffle shavings), which left two other categories for consideration. The first has made me a bit batty for a while now; "Swiss" cheese. This is about as insulting to the Swiss as "American Barbecue" is to Americans or "French Wine" to the French. It implies that the incr...
Read more

All-Clad - Is it "All-That"?

Image
In any activity, using the best available tools is ideal. While that pursuit is often tempered by budgetary restrictions, budgeting for and spending what is necessary on quality tools for cooking is almost as crucial as what is spent on ingredients. I was reminded of the importance of such tools while preparing dinner at the home of my friends Rick and Erica. I had decided steaks were to be the main course so I grabbed a somewhat thin, but serviceable, pan from their cupboard, cranked up the heat on their electric cooktop (notably identical to the one featured in the Brady Bunch), and parked the pan on those familiar glowing coils for a good preheating. As I seasoned the meat, an odd and downright eerie sound began emanating from the stove, almost as if it was moaning. While searching for the source of the sound, the pan slowly began to warp, like something out of "The Terminator", gradually curving toward me as if coiling up and preparing to strike. I took a step...
Read more

Grapefruit Risotto. Wait, what?

Image
I’ve never quite grasped the allure of grapefruit. Rather, eating the fruit by itself (usually photographed with half a neon-red cherry stuck in the middle to hide the navel-like cross-section of its core.) It was once the very icon of dieting; as if punishing yourself first thing in the morning with bitterness would lead to losing weight. If anything, I’d imagine it makes you crave something sweet which kinda goes against the point. I can count on one hand the number of grapefruit I've purchased in my lifetime; two of those were in the last month. Judy Rogers, the late chef of Zuni Cafe in San Francisco, includes this recipe in her brilliant cookbook. She admits that even the mention of this dish gets the most bizarre responses from her rookie kitchen staff. Still, there are a variety of recipes that befuddle at first but almost haunt with their absurdity. I’ve certainly been surprised before (yogurt pizza dough anyone?) so I had to try it. It’s a little hard to describ...
Read more