Tag Archives: video

Paczki Day

Video: Discover in your city where you can get a delicious Polish doughnut filled with various jams and jellies, via ABC Chicago.

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El Bulli?

Video: a preview of the El Bulli menu at Next, via YouTube.

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French Chef

Video: The amazing Julia Child bringing cooking home to all and Julia Powell sharing what she learned, via Good Morning America.

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Big Money Burger

Video: Chef Hubert Keller's serves up a $5000.00 burger in Las Vegas, via WSJ.

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Banana Lifespan

Check out this video from the 1930's about the banana industry and more about this fruit, via the Atlantic.

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Big Green Egg Review

This summer, I tweeted that I had Big Green Egg envy, word that reached Ray Lampe, aka Dr. BBQ and Big Green Egg’s official chef. He convinced the company to ship me their top of the line (with the cypress wood table, which is awesome if you can afford it). I really wanted to cook with one because I’d heard such great things about it. (He’s @DrBBQ on twitter, and a hearty #FF to him). After we corresponded, I’d read about these ceramic charcoal heated ovens in The New York Times, generically called kamado cookers.  I accepted his offer enthusiastically.  So: Full disclosure: they sent it to me free; I told them I’d love to use it and write about it but to know that if I didn’t like it or ...

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Childhood Cuisine

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Perennial Plate

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Video: Food Foraging

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How To Prepare and Cook Beef Heart

Beef Heart with Herbed Vinaigrette and Arugula/photo by Donna Turner Ruhlman

Heart is an excellent muscle to eat: it's lean and flavorful (meaty but not organy—it's a hard working muscle, not squishy spleen), it's got a good bite, and it's inexpensive (I bought the three-pound grass-fed beef heart for six bucks last Saturday). And one more thing: it puts to use a cut that is often thrown away; it's important that we do our best to make use of all parts of the animals we kill for our food. I use a beef heart here, but you can use a veal heart which is a little more tender and mild.  I first had beef heart a couple summers ago when Pardus visited. He stuck it on skewers, a good strategy because ...

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