iPhone -

by Russell Warnick

Celebrity Chef Apps

If Jersey Shore’s “The Situation” can have an iPhone app, then so can the celebrity chefs of the world. In fact, “The Situation” is pretty late to the iPhone app party. There are hundreds if not thousands of food and recipe related apps out there, almost making cookbooks a thing of the past. But don’t throw out those cook books just yet, we take a look at some of the features our beloved celebrity chefs have in their apps.

Mark Bittman’s How to Cook Everything – $4.99

With over 2,000 recipes this is certainly one of the more comprehensive collections from any of the apps. “Bittman’s Picks” provides some of his more notable dishes with must try recipes. The recipes contain built in cook timers: hit the link and a nifty countdown will appear, perfect for those of us who can’t cook an egg. Another great feature is his suggestions for alternative dishes, search for Chicken Pot Pie and there is also a recipe for a mashed potato crust. However, for such a streamlined app the one thing it is sorely missing are pictures, perhaps on the next update. Thanks Mark.

Tyler Florence Fast – $4.99

If like me, when cooking, you tend to curse out the author of the cookbook, then this is the app for you. Tyler has included an “Ask the Chef” feature. Just click on the button and you’ll be directed to your email– to chat with Tyler himself. But do we really think he reads those things. The app updates seasonally, adding to the 500 plus signature recipes already featured. Another interesting feature is linking the kitchen timer to your iTunes. Listen to your favorite Lady Gaga as you wait for that prime rib to cook.

in Celebs 6 comments

by gansie

God Damn I Need that Karma

Friday
I was wearing a light gray cardigan that reached to mid-thigh. It had two pockets, like most cardigans. These pockets were shallow. I placed my iPhone in one of the pockets. It fell out of my pocket and into the toilet.

Sunday
I was at the farmers market on Sunday, about to buy an Herbs de Provence cheese for my brother’s birthday (Herbs de Provence is our inside joke), and when I looked in my wallet I realized that my debit card was missing.

Tuesday
I was in one of those beer, wine corner grocery stores and was paying for whole wheat pocketless pitas.
Clerk: That’s $3.99
Me: <Handed the clerk a $5 bill>
Clerk: <Handed me $2.01>
Me:<Hmm, I know I’m not quick at subtracting, but why am I getting 2 dollars back? Did I miss hear him. I’ll just put it in my wallet. Wait, you know what, this isn’t right.>
What’d you say the price was?
Clerk: OH! How much did I give you back? It’s $3.99.
Me: <Gave him a dollar back, smiled and left.>

God Damn I Need that Karma. Fuck. I fucking drowned my very best friend and then I lost my only source of money. I didn’t need that dollar. I need some fucking luck.

And before I get to parsnips (again), if anyone knows how to resurrect a water damaged iPhone or figure out how not to pay $450 for a new one – please let me know! gansie@endlessssimmer.com

Let’s get back to that whole wheat pocketless pita.

by BS

Feed Us Back: Comments of the Week

– Nothing gets you ESers riled up like unnecessary lettuce. Says offthemeathook:

SO TRUE. if you get a bagel at my local cafe (which I otherwise love), they put a scoop of cream cheese on a giant piece of wilty lettuce on your plate w/ your toasted bagel. It annoys me every time because it makes the bagel seem less appetizing when I have to scrape cream cheese off of a lettuce leaf to put it on my bagel. I’m kind of a regular there, I think I might tell them to cut it out already.

JoeHoya offers a defense of the practice:

Bar food like wings and skins are usually messy and/or greasy when they’re served. The lettuce addresses both the aesthetic problems (check out those blobs of grease and sauce on the stark white plate in your photos and tell me that’s more appealing) and the functional issues (greasy food items are a lot less likely to slide right off a lettuce leaf’s irregular surface than a smooth, flat plate).

In Kansas City Barbecue Society competitions, several kinds of lettuce are approved as acceptable garnishes. They serve the same purposes – covering up the spots and splatters and allowing the contestants to turn in an aesthetically pleasing plate of food.

But Alex is having none of it:

in Veggie 1 comments

by Russell Warnick

Cooking at the Consumer Electronics Show

We can’t let the Consumer Electronics Show (CES) in Vegas go by unnoticed. We here at ES still choose the iPhone over Google’s entry into the smart phone world, Nexus One, but we’re not for passing up an opportunity to talk about some sexy kitchen toys. I’ve found (from my office desk, not Vegas 🙁 ) the funkiest and perhaps most useless kitchen items to ever grace the earth currently.

MyDemy (above) is to cooks what Kindle is to avid readers: an all in one recipe book, timer, conversion chart and ingredient substitution thingy. It’s “kitchen safe” which basically means you can splash a few drops of water on it and you’ll be fine, just don’t drop it in a pot of boiling oil.

The MyDemy does seem like a great tool for storing all of your personal recipes (if the Kindle were color and had pictures I’d already be an owner of such a device). At $299 the MyDemy seems slightly overpriced considering it appears to only sync with its website Key Ingredient. If I were to really make use of this then I would need to have hundreds of recipes, which I don’t really have. Even if I did, it would take me years to type them all out. Perhaps MyDemy 2.0 will interface with Epicurious and then we’d be good to go.

in Trends 5 comments