Owner: The Chef From Hell Food Blog URL:http://www.hellchef.com/foodblog Join Date: Sun, 27 May 2007 23:05:39 -0500 Rating:0 Site Description: American food recipes, commentary, news, facts and history. Site statistics:Click here
World Food News 2007-07-24 06:15:21 Each week, we chronicle the Food News of the World
through the day-to-day adventures of Frank and Marge, America's favorite suburban consumers from the Long Island region of Littleburg, New York! July 16Marge started flipping through a copy of TV Guide. "Hey Frank!" she said excitedly, "There's a really neat documentary about seagulls on Animal Planet tonight! Let's watch it!" "Seagulls?!" cried Frank, "Why, they're nothing more than flying rats!"From foxnews.com : "University of Tasmania researcher Heidi Auman says silver gulls feeding on fatty scraps thrown from seaside cafes have caused them to become overweight. Auman said the urban gulls were about 10 percent fatter and had higher cholesterol. Auman states that the roly poly gulls still were able to fly but the junk food was having the same effect on them as it does on humans."READ MORE...
Food For Thought: Biofuels 2007-07-26 06:16:52 While surfing one of my favorite sites on the web, Energy Bulletin, I came across this story:"Biofuels
- July 26--Buy Feed Corn: They're about to stop making itF. William Engdahl, The Market Oracle That bowl of Kellogg's Cornflakes on the breakfast table, or the portion of pasta or corn tortillas, cheese or meat on the table is going to rise in price over the coming months as sure as the sun rises in the East. Welcome ladies and gentlemen to the new world food price shock, conveniently timed to accompany our current world oil price shock. Curiously it's ominously similar in many respects to the early 1970's when prices for oil and food both exploded by several hundred percent in a matter of months. That mid-1970's price explosion led President Nixon to ask his old pal, Arthur Burns, then Chairman of the Fed, to find a way to alter the CPI inflation data to take attention away from the rising prices. The result then was the now-commonplace publication of the absurd &ldqu
How To Cook Everything 2007-07-25 06:15:13 Today, a few words about Mark Bittman's How To Cook Everything
: Simple Recipes For Great Food (IDC Books, 1998). Over the years, I've often been pulled aside by my restaurant cutomers, friends and family and asked, "Say, you're a chef, what's your favorite cookbook?" Inevitably, my answer is "Get Mark Bittman's How To Cook Everything, it's the best all around cookbook to have in your kitchen."READ MORE...
Counting Calories at Restaurants 2007-07-27 09:35:58 I find myself at a crossroads when it comes to the current debate about forcing restaurants to post the calorie count of each menu item. On one hand, I know that a well informed public is always a good thing. On the other hand, I know that this type of invasive policy mongering will ultimately drift down to the level of the "mom & pop" small restaurants (the type that I used to run) and subsequently force many of them out of business due to the cost of having their food analyzed by a lab to ascertain specific caloric content.READ MORE... Read more:Counting
, Calories
The United States of Arugula 2007-07-31 07:29:12 Over the past several months, I've written many posts lampooning the culture of celebrity chefs that is the current obsession of the American public. I've often wondered about the roots of this phenomenon and in the course of reading The UnitedStates
of Arugula or How We Became A Gourmet Nation by David Kamp (Broadway Books, 2006), I found some answers to my questions.David Kamp has fashioned a fascinating history of the development of our modern American cuisine. Beginning in the late 1930's with the appearance of the godfather of American cookery, James Beard, the book charts the myriad changes that our food has gone through up to the present day climate of celebrity chefs. It's amazing to realize, as this book amply illustrates, how far our taste in edibles has traveled. Things we take for granted nowadays, such as the availability of a wide variety of fresh salad greens, were practically non-existant in this country fifty years ago.K
World Food News 2007-07-30 05:21:52 Each week we chronicle the world's food news through the day-to-day adventures of America's favorite consumers, Frank and Marge! July 19thMarge had stopped in the supermarket to pick up some stew meat for tonight's dinner when she noticed a big sign in the meat section that said,"Try Some Imported Yangtze Meat Today!" Marge smiled and said to herself, "Why this yangtze meat looks just right for Frank's beef stew!"From the telegraph.co.uk site: "Scientists say a plague of two billion rats unleased by heavy rains in central China is a casebook study of the complexities of environmental cause and effect. By releasing a huge flow of Yangtze River water to control flooding in the face of the annual rainy season, the dam authorities inundated the banks of the Donting Lake, a series of wetlands and lakes downstream stretching across Hunan province. The billions of rats that normally live on the banks fled into the surrounding fields, devouri Read more:World
Take a Look At the Sidebar! 2007-08-03 10:42:09 Howdy! Today, I want to let everybody know about some of the changes I've implemented in the sidebar section of this here website over the past month or so.In the Add Your Pin To Our Map section is a Visitors Map page by Frappr which is where you can leave a pin on the map to indicate where you're from! The American Food section features a different American Regional Restuarant daily; click on the name of the restaurant to go to that restaurant's website or a site that will give you the lowdown on that particular eatery. If you travel extensively in the United States, bookmark any restaurants in those states you travel to!Read More... Read more:Sidebar
Chef Shaboo Predicts! 2007-08-02 10:11:06 Hello my little friends! I am Chef Shaboo, a wise seer from the Kitchen in the Great Beyond! Here are my predictions for the future! During the 2008 summer Olympics in Beijing, The Celebrity Chef Ladle Toss, a new freestyle event, will be added to the festivities! Participating in this spirited event will be such luminaries as Mario Batali, Bobby Flay, Elsie the Cow, Graham Kerr, the Jolly Green Giant and a Rachel Ray impersonator from Soviet Russia. Bobby Flay will be disqualified for tossing a ladle at some irate fans in the stands!Read More...
Music In My Kitchen 2007-08-01 08:09:44 I wanted to give a heads up to anybody who's interested -- I just had an article published in Perfect Sound Forever, an online music magazine. The piece is a profile of Louis Jordan, one of the seminal figures in the development of rock & roll. To view the article, go to Louis Jordan: King of the Jukeboxes Whenever I'm cooking, I always have some toones bubbling away in the backround. A lot of the stuff I listen to (not suprisingly) usually makes some reference to food. Here's some great kitchen music you should check out!Read More... Read more:Music
, Kitchen
ImCooked (& so are you) 2007-08-08 09:48:27 I happened across a post on the apartment therapy: the kitchen website and was stunned to learn that Christopher Walken has a cooking video on the new recipe video site, ImCooked! The website allows folks of all persuasions to post videos except, unlike YouTube, the videos are limited to one subject only---cooking!The Walken video, titled Man Makes Chicken With Pears, while not full of specific info on roasting a chicken does indeed present us with a guy preparing a meal in his home kitchen in a nonchalant non-showbiz manner and I found that rather enjoyable. To view this video, go to Man Makes Chicken With PearsAll in all, ImCooked seems to have the right idea about recipe sharing by including folks from all walks of life and not just featuring celebrities. You know, perhaps this will enlighten the masses and let everyone know that they too can go into the kitchen and whip up something tasty. I've always felt that the greatest cooking always begins at home and
Fall Food Festival Round-Up! 2007-08-07 08:22:40 Howdy one and all! With the end of the summer rapidly approaching, I figured it would be a good time to give you the low down on all of the upcoming food festivals that will be happening across the United States this fall. So work up an appetite, jump in the car and go check out some of these madcap tribal gatherings!On Saturday, September 1st, the 2nd Annual Butterbean Festival
will take place. Some of the activities include the Miss Butterbean Pageant, a Butterbean Recipe Cooking Contest and the fabulous Tail Waggin Contest (for dogs). The festival schedule is from 9 am to 4 pm in Pinson, Alabama. To learn more, go to their site: ALABAMA BUTTERBEAN FESTIVAL.Read More...
World Food News 2007-08-06 05:52:24 Each week we chronicle the food news of the world through the day-to-day adventures of America's favorite consumers, Frank & Marge! July 30thFrank loved going to the Chi-Chi Cha-Cha Gourmet Food Mart on Main street. He loved bringing home some of the unusual delicacies that he found while browsing in the store. Today, he had brought home a big can of El Toro Horsemeat Pate and Marge couldn't stop talking about it. "Frank! These earthy flavors are heavenly!"From the Humanity For Animals website: "Why can't Congress pass a law that once and for all bans the slaughter of horses in the United States? Horses do not figure in the nation's diet after all, and they make up less of the food we feed our carnivorous pets than in years past. Yet American horses for generations been slaughtered, not only for pet food but also to satisfy the demands of an international market avid for horsemeat. In 2006, according to the Humane Society Read more:World
Cookie Cutter Celebrity Chefs Part Deux 2007-08-10 11:58:53 Today I want to just do a follow-up on yesterday's post (CookieCutterCelebrityChefs
), in which I discussed the wayward aspirations of many of the culinary school graduates who are seeking careers in the current climate of "celebrity chefdom."I located an December 2006 article on the MSNBC site that presents further evidence of what I was talking about. Titled Chef School Enrollments Are Up But Jobs Are Scare, it sheds light on the dark side of chasing the dream of becoming a celebrity chef. Here's a taste:Read More...
Cookie Cutter Celebrity Chefs 2007-08-09 07:26:00 While trolling around the web this morning I came across an article on the DailyFreeman.com site which announced that the Culinary Institute of America (otherwise known as CIA) has launched a series of popcasts featuring former students who are (suprise, suprise) CelebrityChefs
!The article explains that "The initial celebrity podcast - an internet audio file - is a 15-minute interview with Cat Cora, executive chef at Bon Appètit magazine and the first female Iron Chef on the popular Food Network program. 'Insight from the Inside' aims to give aspiring culinarians information about what it takes to become successful in the food service industry. The show is part of the ongoing series of podcasts from The Culinary Institute of America." Read More.... Read more:Cookie
, Cutter
Chef JP News 2007-08-14 05:32:32 Howdy Folks! The month of August is turning out to be a pretty good one so far! For those who might have missed some of my earlier posts, I wanted to post a roundup of the different things I've been involved with that have come to light recently--sorry if I'm repeating myself!Here's a hoot for ya---the official site of Georgia's Vidalia Onion has honored me by posting my recipe for Vidalia Onion Pie on their website. The recipe comes from my Put Some South In Yer Mouth Cookbook. To view the recipe, go to VidaliaOnion.org On their website, you can find a wide variety of recipes related to those wonderful onions. To view their recipe list, go to Vidalia Onion Committee Recipes. Thanks again to the Vidalia Onion folks for throwing a little bit of the spotlight on the work I've been doing here. Mucho appreciato!I just had an article published in Perfect Sound Forever, an online music magazine. The piece is a profile of Louis
World Food News 2007-08-13 07:02:26 Each week, we chronicle the food news of the world through the day-to-day adventures of America's favorite consumers, Frank and Marge! August 6thWhile strolling through the aisles of the local Dollar Mart store, Frank caught sight of a display of cans and a sign that proclaimed: Big Sale On All Recalled Food Items!! "Recalled food items? Hmm, I think those are foods that help improve a person's memory! I'll bet Marge would love some of these!"From the newsinferno.com site: "Botulism Recalls Cast Shadow Over Safety of U.S. Food Supply! A spate of recent food recalls including Castleberry Food Company's chili sauce tainted with botulism, Peter Pan peanut butter laced with salmonella and even problems with baby cereal are causing many to question the safety of the U.S. food supply. The Food and Drug Administration (FDA) prides itself in having the most sanitary standards of any country when it comes to food inspection. Yet Read more:World
Chef Shaboo Predicts! 2007-08-16 06:01:22 Hello my little friends! I am Chef Shaboo, a wise seer from the Kitchen in the Great Beyond! Here are my predictions for the future! In 2008, the Travel Network will debut a new talk show featuring Anthony Bourdain, Rosie O'Donnell and Iggy Pop which will be called "Cooking With The New Three Stooges"! Each week, viewers will thrill to the sight of Iggy smearing peanut butter on his chest, Rosie wrestling audience members to the ground and Tony drinking an entire case of Old Knickerbocker beer! Sadly, the show will be cancelled after 6 episodes when Bourdain discharges a glock pistol during filming and in the process shoots off Rosie's right ear lobe! Due to an outcry of public sympathy, Rosie will be hired by Verizon in an effort to revive its "Can You Hear Me Now?" ad campaign.Read More...
Hell's Kitchen Finale 2007-08-15 07:40:25 Well, like millions of other folks, I sat and watched the finale of Hell's Kitchen
this past Monday night. The reality food show, which stars the short tempered Chef Gordon Ramsay, finished its 3rd season in typical style. The two finalists were Bonnie Muirhead (a personal chef/nanny from Los Angeles, CA) and Rock Harper (an executive chef from Spotsylvania, VA). As usual, the Fox Network style of "emotional manipulation" carried the day! Many of us viewers had come to dislike the whining and spoiled childlike ramblings of Miss Bonnie and instead preferred the steadfast "everything-for-my-family" ethos of Rock. Midway through the finale, I think they posted a stat that 74% of the people, who had text voted for their favorite, had chosen chosen Rock as the one to win the chance to chef a new restaurant in Las Vegas. Poor misunderstood Bonnie!Read More... Read more:Finale
Buying Local 2007-08-22 08:05:11 Today, I came across an pretty darn good blog I've never seen before called Fresh Talk which had a pertinent post regarding the debate that's raging over buying local foodstuffs versus supermarket purchases. The post, titled BuyingLocal
: repeat chorus, does a good job of giving an accurate overview of what's going on in the hearts & minds of today's food shoppers. Is the current lust for "buying local" a fad that will disappear in a few year's time? I don't know. It obviously reflects a certain "hunger" on the part of consumers who seem to be rejecting mass produced flavorless food that is all too common in these chain supermarkets. Do you, dear reader, think that this is a valid issue or just a reflection of the hippie ethos from the 70's? Is this a fad or are people genuinely concerned about the quality of their food?The first thing that pops up in my mind regarding all of this is that the past ye
Food For Thought: What the World Eats 2007-08-20 06:45:04 I was on the U.S. Food Policy site yesterday and noticed a link that was posted to Time magazine which featured parts of the Peter Menzel book Hungry Planet ; a book that features pictures of families from around the world posing with a week's worth of food. Interesting to see how the amounts of food available to families in different parts of the world varied. To check it out, go to What the World
Eats, Part 1Read More...
World Food News 2007-08-20 06:44:27 Each week we chronicle the food news of the world through the day-to-day adventures of America's favorite consumers, Frank and Marge! August 14thThis was the last straw for Marge. All she had wanted to do was buy some breakfast items at the Big Mouth supermarket. After ringing up a dozen eggs, a quart of milk and a pound of butter, the bill totaled $100! When the cashier said, "Wow. It must be because of those oil prices..." Marge hauled off and punched her in the mouth.From the Energy Bulletin site: "The Labor Department's most recent data showed that U.S. food prices rose by 4.2 percent for the 12 months ending in July, but a deeper look at the numbers reveals that the price of milk, eggs and other essentials in the American diet are actually rising by double digits."Read More.... Read more:World
Chef Shaboo Predicts! 2007-08-23 06:31:54 Hello my little friends! I am Chef Shaboo, a wise seer from the Kitchen in the Great Beyond! Here are my predictions for the future! In 2008, the McDonald's food conglomerate, which has been under fire from public interest groups for its advertising that is directed at small children, will try to refurbish its image by purchasing the company that makes Play-Doh! After six months of good publicity, the McDonald's corporation will quietly begin to manufacture edible play-doh Ronald McDonald dolls which will be given away free at all Toys-r-Us locations! The company's rationale that the "little tykes can now play and eat a nutritious meal at the same time" will be met with much hair pulling and hoop-dee-doo in towns across America! In 2009, fading ingenue actress, Lindsay Lohan, entering drug rehab for the 12th time in the last two years, will decide her future lies in cooking! Upon her release from the Betty Ford Clinic, she will publi
James Beard by Robert Clark 2007-08-29 09:56:09 "In the beginning, there was Beard..." -- Julia ChildOne of the more enjoyable books I've read this summer is James
Beard: A Biogrphy by RobertClark
(Harper Collins 1993). "Who the heck was James Beard?" James Beard (one of the seminal figures of what is now known as "the food establishment") was the first person to proselytize about American food in a way that assured us Americans that we indeed had our own unique food identitiy and food traditions. After moving to New York in the 1940's to pursue a career in acting and singing and finding little success, Beard, drawing on the extensive cooking knowledge he had gleaned from working with his Mother in their home kitchen, changed gears and began working in the catering field. Soon after, he published his first cookbook. Over the next several decades, Beard would go on to became an icon to foodies everywhere and was generally referred to as "the dean of Americ
World Food News 2007-08-27 06:15:00 Each week we chronicle the food news of the world through the day to day adventures of America's favorite consumers, Frank and Marge Hogg! August 23rdFrank rushed home from work, anxious to get dressed up for his big night out with Marge. They were going to put the feedbag on at Pedro's Garage, the new "hot" restaurant in town. Marge couldn't wait to try their signature dish, Baloney Tamales served with headcheese rice. "Ahreeba Marge!" cried Frank, "Grab your castanets and let's go!"From the WOAI site: "Inspector Finds Restaurant Cooking in Garage! The Trouble Shooter Kitchen Cops have investigated all kinds of health violations at local restaurants, but this one's a first. News4 WOAI Trouble Shooter Jaie Avila went to check on a cafe that got a poor score from inspectors because they were cooking someplace other than the kitchen. Would you ever cook a meal in your garage? That's what the health in Read more:World
Food Blog Chatterbox 2007-09-01 05:41:56 Each week on the Food Blog
Chatterbox, I'll be doing a rundown of food related posts from other websites that I think you might enjoy. So sit back in your easy chair, kick off your shoes, uncork that bottle of Dr. Lazlo's Imitation Silicone Whiskey that you've been saving for a special occasion and enjoy!From the U.S. Food Policy site:One of the highlights this past week is a great post on U.S. Food Policy which has to do with buying food locally; this is an issue I've been discussing on my food blog as well. In addition to the content, the presentation was very striking as it was a blog post done in video which gave the blogger's words extra weight. This blog is always a good read so be sure to stop by U.S. Food Policy!From The Gurgling Cod site:On Friday, this blog posted a great link to whenthesaints.org, a site dedicated to aiding in the hurricane ravaged Gulf Coast. When you follow the link you'll find a petition you can sign which urges the Cong
Chef Shaboo Predicts! 2007-08-31 06:06:42 Hello, my little friends! I am Chef Shaboo, a wise seer from the Kitchen in the Great Beyond! Here are my predictions for the future! In 2008, former Attorney General Alberto Gonzales, will attempt to put his political troubles behind him and embark on a new career as a food taster for King Abdullah of Saudi Arabia! Upon accepting this new position, Gonzales will remark, "Am I qualified for this job? Darn right I am! You forget my experience dealing with issues like pet food that's been recalled. Don't worry about me, I know food!" Gonzales' career as a food taster will come to an end when both King Abdullah and Gonzales are stricken with food poisoning after eating tainted humus while at the Cannes Film Festival in 2009!Read More...
Homemade Red Pepper Jam 2007-09-26 05:28:51 This red pepper jam makes a nice condiment for roast meats as well as a nice snack when spread on a thick slice of fresh bread. The recipe posted here is basic; I've messed around with it a bit over the years and have come up with some interesting flavor variations. In fact, one time I cut back on the sugar a bit and added some diced habanero peppers. Needless to say, it was dang hot! I'm sure you can come up with your own take on this, so give it a shot and report back to me if you find any new uses for this here pepper jam! Read more:Pepper
World Food News 9/25/07 2007-09-25 05:02:22 Each week we chronicle the food news of the world through the day-to-day adventures of America's favorite consumers, Frank & Marge Hogg! Sept. 19thFrank had noticed a new fast food restaurant in town on his way home from work. "Hmmm,that new place is called Fake Burger--I never heard of that chain. I'll have to take Marge there for dinner tonight!"From theage.com.au site: "Science has overtaken common sense in the race to create 'healthy' foods! For many people, a tasty and healthy hamburger would be one made with simple, fresh and good quality ingredients. But for the director of the CSIRO Food Futures division, Dr Bruce Lee, a healthy hamburger is constructed from highly processed and engineered ingredients containing substances, such as modified protein fat replacers, designed to simulate the taste and 'mouth-feel' of a real hamburger, without delivering a high dose of calories or saturated fats." Read more:World
Idaho Potato Doughnuts 2007-09-24 04:37:01 This particular dish makes a neat offbeat side dish that will leave your friends and neighbors talking for weeks on end. "Say, did you hear about those potato doughnuts?" Once in awhile, I'll tweak this recipe a little bit by adding a small jalapeno pepper (diced fine) and a small amount of grated sharp cheddar cheese. Read more:Idaho
, Potato
, Doughnuts
A Guide To Hot Chile Peppers 2007-09-23 05:27:00 In 1912, Wilbur Scoville, a Detroit pharmacologist, developed a system for measuring the various levels of capsaicinCapsaicin, a powerful alkaloid, is the unique ingredient that makes chile peppers hotThe Scoville Heat Scale starts at 0, for the average green bell pepper that most of us buy in our local supermarkets.The highest heat rating for a chile pepper is given to the Red Savina Habanero Pepper, which clocks in at 350,000 - 577,000 heat unitsMany brands of bottled hot sauce use their Scoville rating as a means of advertising the piquancy of their productsIn recent years, biochemists have developed another form of heat measurement called high pressure liquid chromatography Read more:Guide
, Peppers
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