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Archive for November, 2007

The $1000 Bagel – Now With Video

Remember our $1000 bagel post? While now there is a video to accompany it.

A New York City chef has created a $1,000 bagel topped with white truffles and 23 karat edible gold leaves.

The decadent bagel must be ordered 24 hours in advance and will only be served until December 14. All profits from sales of the bagels are donated to a foundation that supports the culinary arts.

November 29, 2007 | By | Reply More

Anthony Bourdain Speaking in Philadelphia This Saturday (Free To Attend)

If you just so happen to be in Philadelphia this Saturday, you might be interested in heading over to the Free Library of Philadelphia. Anthony Bourdain will be appearing at the Free Library of Philadelphia to give a free lecture.

“Author of the New York Times bestsellers The Nasty Bits and Kitchen Confidential, culinary bad boy Anthony Bourdain is the host of the Travel Channel’s No Reservations and chef-at-large of Les Halles Brasseries with locations in New York City, Washington, D.C., and Miami. No Reservations: Around the World on an Empty Stomach is Bourdain’s fully illustrated, outrageously commentated journal of his far-flung and gastronomically adventurous travels.”

Bourdain will be speaking at the Central Library in Center City, at 2:00pm. There is no cost to attend.

Unfortunately we will be unable to attend, if any of you are lucky enough to be in Philadelphia this weekend, this is a highly recommended event. Let us know how it was!

[via TV Food Fan]

November 29, 2007 | By | Reply More

Blending For Kicks

Here’s a fun game, make a wheel of different delicious items and spin it to decide what to blend together to drink. This video shows just such a game on an Australian radio show. Whats interesting to note is one of the ingredients is Timtams. We don’t have these in North America which is a incredible shame. I have tried these delicious chocolate delicacies and we on this side of the world are seriously missing out. If any of you out there have friends or family in Australia, demand that they send you Timtams IMMEDIATELY!

November 28, 2007 | By | Reply More

Buttermilk Fried Chicken

The Professional Chef, 8th Edition

A now for something a little more posh. Again, my recipe slightly varies from the original.


4 1.6 kg chickens, cut up into to pieces each
480 ml buttermilk
4 tablespoons of minced tarragon
120 ml of Dijon mustard
1 and 1/2 teaspoons of poultry seasoning
907 g flour
1 and 1/2 teaspoons of cayenne
1/2 ounce old bay seasoning
1.92 liters of vegetable shortening


  1. Mix well chicken pieces with buttermilk, tarragon, poultry seasoning and dijon mustard.
  2. Leave in fridge to marinate overnight.
  3. Mix flour, old bay and cayenne.
  4. Drain chicken from mixture and mix chicken in flour, leave for several minutes.
  5. Heat shortening in pan. Mix chicken in flour again.
  6. Fry chicken in batches until golden brown.
  7. Put chicken in oven set to 350 degrees F on a pan until the chicken is 180 degrees F on the inside.
November 28, 2007 | By | Reply More

Boston Pizza Successfully Enters The French Market

bostonpizza.jpgBoston Pizza wanted to crack the Quebec restaurant market four years ago, but were warned by industry insiders that they shouldn’t even make an attempt.

Outside restaurants have a history of failing to win over Quebec consumers, given the culinary preferences of the francophone majority. Companies also need to be aware of the language differences and respect the French language predominance.

So far it seems Boston Pizza has managed to overcome those challenges. After just 2 1/2 years, Boston Pizza will have 24 restaurants in the province by the end of the year and is on track to have 50 by 2010. The chain boasts more than 280 Canadian locations and sales last year of $647-million.

November 28, 2007 | By | Reply More