by Miss K
A Cubana from Rick Bayless’s Tortas Frontera at O’Hare Airport. Why does anyone still go to the McDonald’s next to this place?
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Rick Bayless
by Borracho
Salsa! Like any good condiment — ketchup, mustard, soy sauce, sriracha, horseradish, kimchi, hot sauce, chutney, etc… — we’ve all got a jarred version in the cupboard that we turn to when needed to cover up a dish that would otherwise be a mistake. But a good condiment shouldn’t just enhance our food, it should also be good enough to stand alone.
Salsa, of course, just means sauce, and can come in many varieties. At their best, they’re straight-forward to make, but their beauty is in the abundance of fresh local ingredients available this time of year. Here are my four favorite recipes using the season’s great tomatoes, tomatillos, avocados, corn and more…
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by tvff
The latest and greatest news about celebrity chefs, served up buffet style.
– A Japanese food show sends celebs to sketchy restaurants, braving serious infections for great food. I wonder if Gansie is re-thinking that half-cooked egg?
– Yes, I’m actually required to include every mention of Sam Talbot, especially when they use the word “photogenic.”
After the jump…Food Network isn’t trying to kill me, Gordo looses the respect of another chef and a date I’ve had circled on my calendar for a while.
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by tvff
The latest and greatest news about celebrity chefs, served up buffet style.
– Funny, but if I was Tweeting when I should be busy doing my job, I’d be fired, not profiled by the Associated Press. But then again I’m not Rick Bayless, and I’m not cooking for world leaders.
– All of a sudden, Rocco DiSpirito doesn’t seem like such a giant asshole! At least he hasn’t tried to hire a homeless guy to kill his wife.
After the jump…go to school without putting on your pants, meet someone who watches more food TV than me and find out why Paula Deen is going to kill your kids.
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