Butternut squash boot camp

Originally posted on Eatocracy:

Editor’s Note:America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen’s online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Sure, it saves prep time to buy pre-cut, peeled butternut squash, but we had to wonder: How does the flavor and texture of this timesaving squash stand up to a whole…

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Bravos

Culinary Blasphemy:

Love the folks at Fortes for all that they do, in and out of the kitchen!

Originally posted on Beyond Chopsticks 以希飲食網:

To Joe Fortes for giving back this Thanksgiving

The Executive Chef, Wayne Sych and Sous Chef, Ryan Green along with some staff volunteered their time cooking and serving  100-150 people a traditional Thanksgiving dinner to the Dudes’ Club at Vancouver Native Health Society on Thursday, October 10th.Joe Forte giving back #1

The Vancouver Native Health Society Men’s Group, The Dudes’ (Downtown Urban Knights Defending Equality and Solidarity) Club began in August 2010 as a response to the overwhelming demand from community members for better health services for men.  There are many services for women and children in the Downtown Eastside, as well as patients with HIV or Hepatitis C, but very few, if any for men on the basis of gender alone.  In fact, men’s health is still an emerging field of medicine that gets scarce attention.

To Prestons for ‘ Taste of Canada’  Comfort Food Menu

The official ‘Taste of Canada’ menu at…

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7 deadly steakhouse sins

Originally posted on Eatocracy:

Josh Ozersky has written on his carnivorous exploits for Time, Esquire and now Food & Wine; he has authored several books, including The Hamburger: A History; and he is the founder of the Meatopia food festival. Follow him on Twitter @OzerskyTV.

Like every other man of spirit, I love steak houses. Even the cheesiest New Jersey ones, like Arthur’s, in Hoboken, or the Library III, in Egg Harbor Township, the kind with Reader’s Digest Condensed Books on the walls and a “Queen’s Cut” filet mignon, make me happy. Happier, in fact, than their more upscale rivals.

The contemporary high-end steak house promises an Hermès experience but often delivers a Men’s Wearhouse feeding. The reasons range from incompetence to immorality, but it’s the damage to body, spirit and bank that matter, not the motivations. Even a hard-bitten meathead like myself only gets to go to a steakhouse every few months. The…

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