Our Kind of Oscars: Top 10 Movie Food Moments

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Another year, another Oscars ceremony coming up, and still no category for Best Use of Food In a Motion Picture. Where is the justice? Ever since the great Charlie Chaplin made a couple of dinner rolls dance in The Gold Rush, food has elevated the cinema to its greatest moments. From James Cagney taking out his aggression on a grapefruit to Willy Wonka’s fantasy land of sweets, food has helped film portray the full range of human emotions. So instead of watching 4 hours of Hollywood self-congratulation this weekend, spend a few minutes checking out the Top 10 Movie Food Moments.

10. “Elwood and I will come here for breakfast, lunch, and dinner.” – The Blues Brothers

Chez Paul was apparently a real restaurant in Chicago.  The version of it they used in The Blues Brothers (they built a replica of the interior for filming) was also the perfect example of the too-fussy French restaurant just asking to be taken down a few pegs.  And so, when Jake and Elwood go looking for maitre d’ Alan “Mr. Fabulous” Rubin to fill out their brass section, we know something good is going to happen, and we get the visceral thrill of getting to see them overturn the applecart.  One shrimp cocktail, a few glasses of champagne, a failed attempt to purchase a woman and child and a very young Pee-Wee Herman later, and they’re off on the next leg of their Mission from God.

9. Jack Just Wants his Toast – Five Easy Pieces

There’s ordering toast, and then there’s ordering toast the Jack Nicholson way. This 1970 drama was nominated for 4 Oscars, but who can remember anything about it, other than Jacko telling the poor waitress to “hold it between your knees?” The moral of the story: If Jack ever walks into your restaurant, just give him his goddamn plain white toast.

8. Late Night Dinner at Mrs. Scorsese’s – Goodfellas

Mob movies and Italian food go together like meatballs and red gravy.  So when it comes time to pick the greatest food scene from a Mafia flick, we’re going to leave the cannoli and take a scene from Marty’s masterpiece, GoodFellas.  Although the description of one of the incarcerated gangsters preparing a full Italian feast (complete with razor-sliced garlic in the sauce) is tempting, we have to go with a late night stop at Tommy DeVito’s mother’s place in order to pick out some tools to finish a…business transaction.  But what Italian mother would let her son and his friends leave without making sure the boys are well-fed?  Oh, and that late-night home cook?  Played by Martin Scorsese’s mom.

7. A Chef’s Breakfast – Big Night

A lyrical food movie, with Louis Prima playing the Godot role.  Of all of the Italian cuisine featured throughout the film, it’s a simple scene toward the end that captures all you need to know about a chef’s love and respect for food.  The next morning, after the climactic feast, a simple egg is cooked on screen, in one take.  And you get the feeling that, while the chefs cook the fancy dishes for the punters in the dining room, the true connoisseur can appreciate something so basic.  The clip above is from an Italian copy of the movie, but the scene has so few words, it really doesn’t matter.  The movie is made all the more satisfying if you know that star Stanley Tucci is a major foodie and F.O.M. (Friend of Mario)

6. In Space No One Can Hear Your Chest Explode – Alien

Bilbo over there has been acting really suspicious lately.  And Kane had a run-in with that thing, but he’s been feeling better lately.  Maybe things are looking up…you and your buddies get to kick back and enjoy a meal and a few laughs.  What could possibly go wrong?  Oh, shit!

Next: Top 5 Movie Food Moments

The Toby Young Insult Tracker – Week 6

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People don’t like Toby Young.

TVWeek doesn’t like him.  Leah clearly doesn’t like him.  And now I don’t like him either.

These Insult Trackers are supposed to be easy.  All I have to do is DVR the episode, transcribe a few of his “witticisms,” make some wise-ass comments and hit the submit button.  But noooo, Toby just can’t make it easy, can he?

That’s right, for the second time in three weeks, Toby relegated himself to a few bland complaints and — horror! — compliments for Fabio’s roasted chicken. So for this week, he gets…

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Contest: Where Will Obama Eat Next?

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Forgive me for being a bad citizen, but as far as 2009 politics go, I’m totally bored by all this talk about back taxes and stimuli. Honestly, I could go for another campaign. Where’d that mooseburger lady go anyway? She at least made things interesting. Eric Cantor is like, the most boring nemesis ever.

But there is one DC hot topic that all ESers are of course enthused about — where Mr. O is eating. Dubya didn’t visit a single Washington restaurant during the entire last year of his presidency, but Obama is already making the scene around town and drawing shrieking, Beatles-esque crowds wherever he goes.

During Inauguration week, Britannia spied him at Ben’s Chili Bowl — the first obligatory stop for any DC pol. But Michelle questioned Barack’s DC fast food expertise by taking her own trip to rapidly-growing burger chain Five Guys.

Spies say Obama has also been seen at romantic White House-area restaurant Equinox and solid-if-boring standby Bobby Van’s Steakhouse.

So we’re inaugurating an ES challenge: Who can guess which DC eatery Obama will visit next? The first round odds:

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Root Vegetables…and My Cooking Roots

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I cooked something the other night that got me thinking.  (By the way, coming up with that sentence is the first sign that you need to write for a food blog.)

The meal was tasty.  It was parsnip and pancetta tagliatelle with Parmesan and butter, in which I took the liberty of substituting fettuccine for the tagliatelle (I’m a rebel like that).  Otherwise, I played the recipe pretty much by the book.  I hardly ever work with parsnips, but it’s not really much more than a pale carrot, so all that really needs to be done was avoid using too much of the more fibrous center if you find yourself with a larger parsnip.  Judging by the photo on that page, I decided not to cut up the pancetta too much.  Rather, I kind of “unwound” it and split the longer piece in half, resulting in something similar to a short strip of bacon.

Everything gets fried in a bunch of butter and pork fat, so that’s good.  My one departure from the technique laid out in the recipe was the addition of some pasta water a little earlier in the process, creating more of a sauce for the fettuccine once I moved it from the pot into the frying pan.  However, the water caused some of the thinly-sliced parsnip to go a bit mushy, so either add the water later or take this into account when you’re slicing.  Despite the slight misstep in texture, the flavor was very good, with the parsnip providing a surprising and tasty sweetness that paired well with the rich sauce and pancetta.
So that was the “cooking” part…

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Checkin’ Out My Sugar Lumps

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I am securely on the Flight of the Conchords bandwagon. I’ve been waiting for a food tie-in.

Thank the lord for sugar lumps.

Via Eat Me Daily

The Toby Young Insult Tracker – Week 5

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That’s the Toby that we know and love tolerate until Gail’s return.

Yep, the opinionated Briton was a bit more vocal this week, which made for some fun repartee around the judges’ table during the tasting and provided me with some fodder for an actual column this week.  Mr. Young, you have my thanks.

But before we get on to the insult tallies, I want to take a minute to discuss the top prize this week.

I’m convinced that Stefan took home the best weekly prize…definitely the best of the season and likely the best in the entire run of Top Chef.

It’s hard to overstate the esteem in which Eric Ripert is held within the culinary community.  The chance to follow him around and learn from him in his kitchen would be like an aspiring rocker in the ’60s getting to sit in Abbey Road Studio for a week or so.

I’m sure all of the chef’testants have their eyes on the big prize, but getting into the Ripper’s good graces could end up being worth more in the long run than capturing the top spot for the season.

Anyway, let’s get down to business.

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