Break Spinning With Pizza Dough
File this under: “Amazing things people do for no reason at all.” But I’m not sure I’d want to eat this pizza after he was done with it.Champion Dough Spinning @ Yahoo! Video…
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The Daily Mouthful: On Ice Cream
“Ice cream is exquisite. What a pity it isn’t illegal.” –Voltaire…
A Perfect Pair
This pretty matched set of cupcakes, one chocolate, one vanilla, and both with the most ethereal pink cream icing, comes from a place you wouldn’t ordinarily think to buy your baked goods. But after you’ve tried on many lucite bangles and pillbox hats, bought a ruby-colored patent leather handbag to…
My Night With Paula
Well, it’s no secret, and by now you’ve heard: I have a gigantic girl-crush on Paula DaSilva, who was clearly robbed of her rightful title last night on Hell’s Kitchen. I talked to Dean Max last night at 3030 Ocean, the Fort Lauderdale restaurant where 28-year-old DaSilva is chef de…
The Daily Mouthful: On Catastrophe
“Gentlemen, in the little moment that remains to us between the crisis and the catastrophe, we may as well drink a glass of Champagne.” — Paul Claudel…
Chef Creates Food-less Masterpieces
This confirms it, we are in The End of Times. French chef Pierre Gagnaire at Hong Kong’s Mandarin Oriental has created what he’s calling the first entirely food-free restaurant dish, at least according to the PR the hotel is sending out. The recipe for “Le Note a Note”, just one…
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The Daily Mouthful: On Sandwiches
“It has been well said that a hungry man is more interested in four sandwiches than four freedoms.” — Henry Cabot Lodge, Jr., American diplomat…
Hong Kong City BBQ
Reopened under the aegis of a new family and staff last year after the previous owner, Ray Ng, was shot and killed during a robbery, this 18-year-old Hong Kong-style restaurant in a Tamarac strip mall remains essentially unchanged, much to the relief of local foodies addicted to the restaurant’s pan-fried…
Let the Games Begin
I’ve been hearing anecdotally for years that sushi chefs reserve their best fish for favored customers. That’s why whenever I go for sushi, I always sit at the bar, to watch the chef and scope out the seafood. I order from the board, if there is one. Or I ask…
Bad News for Red Lobster: Ocean Running Out of Fish
The Orlando Sentinel reported yesterday that mega-restaurant heavy Darden Restaurants, which owns Red Lobster, Season’s 52, Capital Grille, and Olive Garden, is in deep fish poo: There just isn’t enough seafood left in the ocean to supply this massive chain with the lobsters, cod fillets, and shrimp they need. Darden…
Cucina Verite: Mostly Martha
I love to serve them roasted.It gives them a more robust taste.A wonderful side dish would be ravioli with boletus –truffles with wild mushroomsor chanterellesdepending on the season.But you need a good pigeon.It must be meaty or it’ll dry out.You could also cook them in a pig’s bladderin Madiera, cognac,…
The Daily Mouthful: On Beer and Pizza
“Without question the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” –Dave Barry…
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The World’s Six Most Expensive Foods
The World’s Six Most Expensive Foods Are:1. A part of a flower.2. A nut.3. An animal cell.4. A fungus.5. A berry.6. A tuber.Can you guess what they are without Googling? Hit the jump to find out…
The Daily Mouthful: On Foie Gras
“I tell you it will be more tolerable for the Fejee that salted down a lean missionary in his cellar against a coming famine; it will be more tolerable for that provident Fejee, I say, in the day of judgment, than for thee, civilized and enlightened gourmand, who nailest geese…
Quickie Calendar
Saturday May 16, 6:30 p.m.Beer versus Wine at Cook’s Inc.Here’s a novel idea. A four-course meal with both wine and beer pairings. Cook’s Inc. at Abacoa is putting on the event, wherein diners will decide whether they prefer the craft beer or the Spanish wine with each course. On the…
Cocktail Quiz!
Who said this about which kind of liquor? “The evil effects of drinking it are apparent: utter derangement of the digestive system, weakened frame, limp muscles, pappy brain, jumpy heart, horrible dreams and hallucinations, with paralysis or idiocy to bring down the curtain.” To find out, click here…
The Daily Mouthful: On Hors d’Oeuvres
“Hors d’oeuvre: a ham sandwich cut into 40 pieces.” — Jack Benny…
Is Everybody Happy? Half-Price Hell
You’d think Clean Plate Charlie and friends would be chillin’ all the time now, the way restaurants are rolling out the happy-hour specials, even extending our ecstasy well beyond the usual 5 to 7 window. Kona Grill, for example, the national chain offering a menu where “East Meets West: They…
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Enter Your Zagat Vote for BPB’s Best Restaurants
Thanks to The Chowfather for the reminder that the Zagat Guide is now soliciting votes for the best restaurants in Broward and Palm Beach counties. Log on here to vote; you have to register first but it doesn’t cost anything. You can vote on as many restaurants as you have…
First Bites: What’s Your Favorite Mom Dish?
Most of us have at least one or two “fond memories” (which may be code for: burned into the brain traumas) of Mother in the kitchen — whether she was a gourmet cook or a baked-beans-in-a-can afficionado. My own mom was no great whiz at the stove. We ate a…
The Daily Mouthful: Mom’s Cooking
“My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.” — Nora Ephron…
Yes, Your Sushi Chef Thinks You’re a Cretin
Think you’re an expert on sushi because you’ve eaten 4,000 California rolls? Your local sushi chef would beg to differ. See, he’s been studying fish intensively for about as long as you’ve been alive; and on the other side of the world, the Japanese generally agree that what this guy…