Dammit, Dallas! Tesar went home this week on Top Chef. They even gave him an extra chance to stay and he came home. Most big of bummers.
The QuickFire was a knife-skills challenge hosted by Bob Kramer, who is a "master bladesmith" and wins points for best job title ever. Josie nicked her hand but d ... More >>
FlickrThis week in The New York Times, Pete Wells reviews someplace called Parm. His intro points out the lack of coverage food snobs give Italian-American cooking -- red-sauce pasta on red-checkered table cloths -- despite that it's a prominent comfort food for millions of Americans.
That's ... More >>
These are the assholes who line-jumped at In-N-Out. In case you'd forgotten.Copper River salmon is nearly back in season, and Dallas plans to open up a new Central Market this year. A recipe for soft shell crab emerges. That's all that happened this week in food bloggery.
Oh, and some burge ... More >>
Great food, Wylie Dufresne. Sorry about the whole "shitter" thing.Dearest Wylie Dufresne,
You, sir, are The Shit. And by that, I mean the amazing The Shit, not the actual shit The Shit. The food that I watched you create and serve up last week at wd~50 in Manhattan was otherworldly.
If you ... More >>
First off, I was on vacation last week so apologies for the lack of Top Chef All Stars recap. And while we're on the subject of last week, yes, I need a vacation from my vacation and DANG! that was one amazing showdown by eliminated chef Jen. Also, I appreciated that Tom acknowledged that a chef ... More >>
Last night's episode of Top Chef provided A) the best text messages sent by friends watching the show before I was, and B) the most quality "sheesh"-inducing insults during tasting and Judges' Table so far this season.I knew the Quickfire was going to be good because well, I got a text that said ... More >>
Ah, yes. The Top Chef fan's most beloved and anticipated episode: restaurant wars.But first, there was the tag team cook-off -- which, personally, I adore without restraint. It's stressful, it's frantic and it's a guaranteed opportunity for me to shout near simultaneous cheers and jeers at t ... More >>
Hey, grandpa, what's for supper?As a remarkable number of press releases this month have pointed out, molecular gastronomy has made its way to Dallas. Stephen Pyles, who "detests the words" molecular gastronomy, is planning to trot out a few mad science techniques for a new tasting menu debut ... More >>