Cheflebrity Smörgåsbord: 100% Hand-Made


Following up on ML’s Table for 12 post, I’ve been thinking about cheating. Do you feel better (more authentic, more accomplished, etc.) when you cook a dish using absolutely no pre-processed ingredients? Health concerns aside, do you feel better knowing that everything that appears in your dish started out at the most elemental level possible?  Or are there certain prepared items that are just fine to include, like mayonnaise and canned chicken stock? I just ask because I made Caesar salad (not pictured above) from scratch the other night, and I was a little extra jazzed about the fact that everything — down to the breadcrumbs — was home-made.

So, is it OK to compromise on the  “authenticity” of a dish by taking one or two Sandra Lee-esque shortcuts, or does making a dish in a completely elemental way truly add a meaningful touch?

I apologize for making you think on a Wednesday.  Here’s some smörg to cleanse the palate.

– A look at Bobby Flay‘s newest cookbook, which just so happens to be part of the prize pack for our grilling contest.  Be sure to enter by midnight tonight!

– Two former Hell’s Kitchen contestants, including Robert Hesse, are joining the kitchen at a restaurant in the Hamptons.  The post gently refers to Robert as “memorable.”  You’ll likely remember him as the giant dude who collapsed at the Borgata.  Yeah, that’s memorable, alright.

After the jump…Ray-Ray keeps collecting the hardware, a culinary-journalism crisis of epic proportions and Tony Bourdain takes aim at your favorite grocery store.

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