What a menu: White meat chicken florentine in a delicate sauce with garden greens. Shredded white meat chicken in a savory broth with garden greens. White meat chicken and whipped egg soufflé with garden greens. Sound tasty? It's the new "Elegant Medleys" line of cat food from Fancy Feast, being pimped by none other than Mr.
Restaurant himself,
Rocco DiSpirito. So: a new way to show those
kids in fur coats how much you love them, or just a bunch of
overpriced hooey?
posted by shiu mai baby
on Feb 28, 2007 -
70 comments
Food blogs and online foodie journals gained a cyber-foothold with the now defunct Julie/Julia project. Now, even
Gourmet Magazine and
Forbes have sung their praises. But all is not just
decedent descriptions of cooking in France,
culinary adventures in the far east,
musings and
experiences of the gastronomic variety. Foodie blogs can help
an expat cope with food in England,
procrastinate law school,
learn to make your own chocolate (or if you don't want to go to the effort, find out
which chocolates are the best. Some foodies are
going through culinary school, some have
recently finishes, and some are
rather familiar to food network addicts. But whether you're looking to learn
all about cheese, compete in the community-wide
Is My Blog Burning?, or just enjoy simple beautiful reflections on
food and related botany, there's plenty of
food porn out there for you.
posted by jearbear
on May 5, 2004 -
11 comments
Gourmet Magazine had a pretty interesting article (wish it was up on line) about farm-raised salmon v. wild salmon. Farm-raised salmon is scary, especially with regards to
disease,
waste handling, food (feather meal, blood meal, bone meal and other things that wild salmon do not eat) and an industry which is controlled by a very small number of multinational companies.
posted by plinth
on Aug 29, 2002 -
23 comments
Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written
by professional cooks
for professional cooks
but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs
Dan Barber and
Michael Anthony, currently wowing New Yorkers at the
Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[
From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted by MiguelCardoso
on Jul 25, 2002 -
12 comments
Is "Gourmet" The Best American Food Magazine? Lookit all the nominations it's got! It's certainly got a lot better since
Ruth Reichl started editing it. Reading about its history one gets to know what American foodies were cooking, eating or just drooling over in the
40s,
50s,
60s,
70s,
80s and
90s(Let no one pretend, after reading this potted history, that food used to be better in the old days). Still, for my money, the best food magazine in the world, better even than the French
Saveurs, is the scrumptious, San Francisco-based upstart
Saveur, whose online version has recently become extremely generous. Like most people I rarely try out a recipe - I just read it as virtual
gastroporn. In fact, it's the only magazine I actually collect.
posted by MiguelCardoso
on Apr 3, 2002 -
34 comments
