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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

Putting the O in Food Porn

Details magazine posted a hysterical slide show interspersing certain Food Network personalities with porn stars, who all seem to be in the throes of extreme ecstacy. Avid FN watchers won’t necessarily be fooled by all of these images, but the ones that do trip you up aren’t surprising.

The blog at the National Journal calls it “barely suitable for a family publication,” which is incentive enough to click on through to the other side.

I echo Gawker’s relief that “hankfully, Mario Batali kept his clothes on,” but associating Alton Brown with an orgasm face has me gouging out my mind’s eye.

How hard could it be?

Who could fault Michelle, at Accidental Scientist, for innocently assuming she could put together a summer gooseberry tart in under an hour? Sure, it’s a Martha Stewart recipe, but it’s a gooseberry tart, for crying out loud —no kitchen torch needed, no sheets of edible gold leaf, no honey lavender ice cream for which you must first cultivate your own honeybees. How hard could it be?

Want to guess how many hours it took before Michelle emerged from the kitchen?

Sometimes a little Martha is not a good thing.

Mozzarellissimo

Can there be anything better than a plate of tomatoes and fresh mozzarella di bufala dressed with a good olive oil? Maybe. READ MORE

Chewy Cakey Fudgy

Chewy Cakey Fudgy

We sample and rank mail-order brownies, then give you a recipe for the "perfect" brownie. READ MORE

Harold McGee Speaks

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's eyeglasses. READ MORE

Pucks of Pu-erh

You may have recently seen those little hockey pucks of compressed tea leaves. They are Pu-erh tea, from the Yunnan province of China. READ MORE

Wait! Before You Bake…

Hint: Frosting is easier if your cake is cold. Plus, the ultra-secret crumb layer trick. READ MORE

Make Then Open the Box While You’re There

Lavish chocolates make great gifts. Here are our favorites, top to bottom. READ MORE

Duck Eggs

Duck eggs are much larger than chicken eggs. The yolks are thicker too, so they can get rubbery if overcooked. Chocolate chick had some duck eggs (with bright orange yolks) cooked over-easy in Scotland, and proclaims them the best eggs she’s ever eaten.

They’re also rich and wonderful for baking, and they make custards turn out silky smooth.

Here’s a nice photo showing off the yolk and the dense white.

Order duck eggs online at duckeggs.com.

Board Links: Duck eggs?

Yuzu Pepper Paste

Yuzu pepper paste is a Japanese condiment that’s spicy and salty, with the citrus flavor of yuzu. In Japanese, it’s called Yuzu Koshou. There are two varieties: green, from green chile peppers and green yuzus, and red, from red peppers and yellow yuzus. A little goes a long way, and it’s great as a rub for chicken, fish, or meat. Look for it in Japanese markets.

Board Links: yuzu pepper paste