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Let me tell you, getting this shot off was NOT easy.
So 80 and I were walking home from work and we’re just yacking away or whatever, fine, I’m yacking, and all of a sudden I’m screaming, “OMG, that’s totally Andrew Sullivan blogging at Subway!”
I stop dead and make 80 walk past the Subway to double check. And yup, it is. I then pull out my phone to snap a picture, but with no zoom on my cell, I realized I would have to go *inside* to get a picture off.
The plan: 80 would go in, buy chips, I would pretend to check my phone and start snapping away. Well, apparently 80 all of a sudden grows some morals (if they’re growable) since his much-noted celeb sighting and doesn’t want to go through with it. I immediately call BS for back up.
Second hungry hungry celeb spotting in one week! Our Manhattan correspondent Brian spied Golden Globe winning actress/Mary-Louise Parker baby daddy stealer/PS 3 graduate Claire Danes order a salad and then fall into a deep, meditative trance at the Cosi on 6th Avenue between 22nd and 23rd.
Send your shots of famous eaters to info@endlesssimmer.com
It’s a slow news week down in D.C., what with the Presidential campaign fully focused on Pennsylvania. So we sent our photo chief, 80 proof, down to National Airport to see if he could spy any celebs eating. In no time at all, 80p caught sight of the Mouth from the South himself, CNN commentator/Clinton family godfather James Carville.
I have to admit I was previously under the impression that Carville only ate fear, but as you can see, he stopped for a pre-flight snack at Einstein Bros. Bagels. But get this - Carville sat down, ate his Einstein Bros., and then immediately got back up and went to get some McDonalds, and ate that. Nice eating, Jimbo!
Don’t forget to send your pics of celebs and near-celebs eating to info@endlesssimmer.com
Wow. I have to admit this comes as somewhat of a shock. Your Eater of the Year and Tastiest Man-Chef, Anthony Bourdain, is currently getting his ass grilled by a bunch of vegans.
In our second Who Cooked It Better? contest, Bourdian is losing to Hezbollah Tofu by 70 percent to 30 percent. It’s not over yet, but unless Bourdain can pull a Hillary and change up the rules in the middle of the game, that margin is gonna be awfully hard to overcome.
Voting continues through Monday at Midnight.
Check out the original post here
Loading …It looks like Top Chef is officially an American cultural phenomenon, as the show was parodied on SNL for the first time this weekend, complete with a dead-on Padma Lakshmi impression and a cameo from Christopher “More Cowbell” Walken.
And because nothing is more American than watching both your television and computer screens at the same time, check back into ES tonight for Live Blogging Top Chef, with this week’s host, Liza.
One of my biggest challenges when cooking is being creative in the kitchen. When it comes to following a recipe I’ve got it down; I can pretty much replicate someone else’s dish to the smallest detail. However, when it comes to creating a dish with the random ingredients in my kitchen, I’m at a loss. Due to my lack of creative juices I try to put my own spin on the things I cook, I’ll copy a recipe but make a few changes. I figured this a great way of teaching myself how to be a better cook so hopefully one day I wont be following the leader.
A few weeks back I was in New York and decided to pay a visit to Top Chef alum, Dave Martin’s Crave on 42nd. It’s not a bad restaurant if you like your food sweet! Everything was coated in either sugar or cinnamon; the sugar high upon leaving was unbelievable. But Dave’s signature black truffle mac n’ cheese was amazing and I knew I had to recreate this.
On the bus ride back I was perusing Food & Wine magazine and came across this white chocolate coated grapes with an orange curd from Citronelle DC’s, Michel Richard. I knew I had a meal in the making.
Luckily, I had just been asked to cater my boss’ baby shower — a perfect opportunity to experiment with these two new recipes. Although I couldn’t stick my boss with the bill for the pricey black truffles, I did manage to find a worthy substitute.
The recipes and pictures after the jump.
In last week’s Who Cooked It Better?, Giada De Laurentiis put some serious smackdown on Rachael Ray. With more than 340 of you weighing in, Giada’s prosciutto-wrapped scallops are preferred to Rachael Ray’s by a whopping 86% to 14% margin.
Speaking of RayRay, she may be on the market for a new nemesis, because her frequent sparing partner, Mr. Anthony Bourdain, has a powerful new enemy.
You may remember that Bourdain earned the ire of the vegetarian/vegan community with this quote:
“Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food.”
Well the folks over at the new Hezbollah Tofu blog are putting their money where their morals are. They’re cooking their way through Bourdain’s classic Les Halles Cookbook, in an attempt to prove that his fatty, meat-y, extra cheesy recipes can be just as tasty sans the animal products. Hezbollah Tofu’s first challenge is one of the Les Halles mainstays: French onion soup.
Bourdain’s version, on the left, starts with a meat-heavy broth that calls for both chicken stock and bacon. Complicating life for the vegans is a whopping six ounces of butter. This delectable mess is topped with crispy baguette croutons and grated Gruyere cheese. (Real, imported, Gruyere, obv.) If that’s not enough food snobbery for you, the recipe calls for a Bouquet Garni (that’s chef-speak for parsley, thyme and bay leaf). Complete recipe here.
It obviously won’t be easy for Hezbollah Tofu to top Tony B’s gooey bowl of goodness, but she gets downright creative on Bourdain’s ass, losing the bacon and subbing in black trumpet mushrooms blanched in a sherry/vegetable stock mixture. And this is no bland, tofu-based fake cheese - tahini, nutritional yeast, lemon juice and more go into this delicate un-cheese. In a final attempt to out-fancy Bourdian, the vegan FOS is topped with toasted almonds. Complete recipe here.
So, dear readers…
Loading …Photos: Chowhound, Hezbollah Tofu.
This is war of the bloggers!
So my fave celeb blogger Perez Hilton (yeah, I said it) is claiming that at Stereo Nighclub in NYC he
MADE OUT - WITH TONGUE
with fellow blogger, John Mayer! John Mayer, in so many words, is denying this.
Let’s look at the facts to get to the bottom of this:
First, I’m pretty sure anything is possible at Stereo Nightclub. Their menu is exclusively alcohol - and no single drink orders here. You may only order the entire bottle, the lowest priced being about $300!
However, I bet Perez and John opted to start with the Stereo Pomegranate shot kit:
Then perhaps they continued with the $675 bottle of Patron Silver Magnum. Who knows.
But Stereo’s goal is “creating the ultimate sensory experience.” And from the looks of the picture above, John Mayer is grabbing everything in sight- whose hands is he holding while whispering into Perez’s ear?
It’s come to our attention here at ES that despite all these food blogs, there are only so many things a person can actually cook. I mean, it takes a lot of hard work to come up with an original, tasty combination of ingredients, and even when you do, chances are someone’s already thought of it before anyway. Just ask Jessica Seinfeld. So what’s a snarky food blogger to do? Why, judge others of course. On that note we introduce our newest feature: Who Cooked It Better?
Inspired by Us Weekly’s in-depth examination of celebrity costumery, Who Wore It Best? we’ll be browsing the food world each week to bring you a head-to-head match-up in which you, the readers, get to decide Who Cooked It Better?
It’s only fitting that our first culinary clash is a fishfight between the Food Network’s two sultriest chefs. Anyone can wrap a simple broiled scallop in bacon and make it taste pretty great, but not everyone can produce the beautiful succulence that is emitted by Rachael Ray and Giada De Laurentiis on a daily basis.
Pictured in the left-hand corner is the entry from our first cheftestant, the New York-born, former Macy’s candy counter clerk and aspiring queen of all media, Rachael Ray. Thankfully, RayRay resisted the urge to make an entreetizer or stoup this time and went semi-classic with her scallops, which are marinated in Teriyaki sauce, wrapped in thickly-sliced bacon and served on a tantalizing toothpick. Rachael gets creativity points for adding a slice of water chestnut and piece of pickled ginger to each scallop. Full recipe here.
In the right corner is our challenger, Rome-born, Hollywood-raised brand new baby mama Giada De Laurentiis. Giada went for a refreshing take here, blending up a tomato-basil-olive oil rub for her scallops, and kicking it up a notch by wrapping them in prosciutto. These scrumptious shellfish look pretty gushingly gourmet on their bed of fresh arugula, although perhaps a little hard to handle. Full recipe here.
So, dear readers, your thoughts please…
Loading …Now I’m sure that our ES readers feel so completely satisfied with our coverage on all things food related that you don’t have the desire to check out other, less funny, less entertaining, less informative food blogs. But if you do, you may want to check out The Amateur Gourmet. Adam Roberts really nails the New York-gay-lawyer-Jew thing. Plus he makes some pretty great food.
Through my Express freelancing, I had the chance to gChat with the blogger behind the blog, who also is a published author and a new Food Network personality.
Check out our convo.
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