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Everything you need to know about the Japanese-language TV series that’s become a cult hit in America

With each passing month, Netflix offers more and more original programming aimed at markets all around the globe. One prime example is Terrace House, the Japanese language unscripted series that’s not quite like any reality television you’ve seen before. It’s a fascinating show that’s full of gorgeous food and relationships that often blossom around the dinner table.

A new batch of episodes is now available to watch on Netflix — but is Terrace House worth your precious streaming time? Here are some questions and answers to help you decide if this sleeper hit and internet favorite is right for you.

What is this show all about?

The premise is familiar, bordering on cliche: Terrace House documents the lives of six beautiful young strangers — three women, three men — who live together in a universally attractive abode, working their day jobs, pursuing their dreams, forming friendships, and falling in and out of love. The producers provide only “a nice house and a nice car,” the introduction to each episode promises. Everything else is unscripted.

The series originally aired on Fuji Television for two years, before Netflix teamed up with the Japanese network in 2015 to reboot the show for the streaming giant, with each season taking place...

Things heat up between staffers at the restaurant with no name

In the latest episode of the Starz restaurant drama Sweetbitter, the young protagonist, Tess (played by Ella Purnell), enters a fling with a co-worker and learns about an intriguing relationship between her mentor, Simone (Caitlin FitzGerald), and a former employee.

“Everyone Is Soigne” begins with Tess dropping a hot plate in the kitchen. To help improve her plate-carrying skills, she invites fellow backwaiter Will (Evan Jonigkeit) over to her apartment for some practice. Shortly after his tutorial beings, they start kissing and he ends up spending the night at her place. Back at the restaurant, Simone gets word that an old acquaintance named Serena (Wrenn Schmidt) is coming in for dinner. The rest of the staffers find out about Tess and Will’s fling, and she learns that he has had similar relationships with other co-workers before. Bartender Jake (Tom Sturridge) breaks a glass by accident right after learning about Tess and Will’s relationship.

When Serena comes in for dinner with her husband the next night, they are given the major VIP treatment and Simone waits on their table. Tess learns that Serena is a former restaurant employee who married their biggest regular and moved off to the suburbs to start a family. While fetching a bottle of wine for Jake in the cellar, Tess spies Simone talking to...

Toothpicks and cake testers are the standard tools to, ahem, test cakes. But I don’t like either of them.

I realize this isn’t the most popular opinion. A few years back, our contributor and baking expert Alice Medrich wrote an ode to the toothpick:

Different types of cakes require different kinds of “doneness.” For some brownies and gooey chocolate tortes we might want the cake tester to come out with moist crumbs or a bit of thickened (not too runny) batter, for other cakes we may be looking for a clean dry tester or a moist-but-clean tester. Moisture shows, and batter and moist crumbs are more likely to cling to a straw or wooden tester. Metal testers are too slippery—they don’t reveal as much of what is really going on inside the cake as a toothpick, or bamboo skewer, or (probably) a clean broom straw!

...

I’m an unashamed fan of tots. We go way back. In my family, the golden-crisp, spud-studded nuggets were a weeknight go-to. And though a cluster of tots may not seem like the most proper side dish alongside my mom’s creamy, vermouth-spiked slow-cooker chicken with steamed broccoli, it worked for us (and it was much easier than boiling potatoes and mashing them!) Tots were also a lunchtime staple, sometimes crunchy, sometimes soggy, always tolerable cafeteria comfort. I loved tots at their best and at their worst and that’s true love, right?

Recently, I’ve noticed that tots have enjoyed a renaissance on Pinterest boards, Instagram feeds, and hip blogs. But instead of embracing the convenience of this freezer-to-oven-to-plate power starch, a lot of cooks tout their own homemade versions of the nostalgic treat.

I don’t tend to shy away from a quirky internet trend. But when it comes to matters of the...

When raising that glass of rosé, have you ever stopped and thought about where everyone’s preferred summertime wine comes from?

The celeb-obsessed might assume that it’s the stylish creation of Hollywood royalty or perhaps a business-minded Housewife. Insta influencers could reckon that it was developed by savvy branding managers as a perfectly photogenic poolside libation. Those of us who grew up with grandmas in the 1980s are apt assume that rosé is just another stop along the evolutionary path of White Zinfandel, a perennial favorite of ladies of a certain age. Or perhaps the pull of wine geography lands you in the South of France, the region where rosé was in fact born.

“Rosé has been around since the beginning of wine,” says Victoria James, sommelier at New York’s Cote and author of Drink Pink: A Celebration of Rosé. In her newly released illustrated hardcover book, she traces rosé’s history back to ancient Greeks settling in the South of France and planting grapevines. And since that fateful first planting, rosé has remained in vogue in the region, and eventually became loved around the world.

And while Provence is perhaps the more renowned region for sourcing French rosés, James aims further south when making recommendations. “I encourage people to look for wines in the Languedoc,” she explains, part of a growing chorus advocating for Languedoc rosé.

James ventures to the Languedoc for a number of reasons. The pale, peachy pours from Provence are the style that kicked off the rosé boom...

Just a year ago, I was drowning in a purple robe. Someone a lot older and smarter than me called my name to a stage, handed me a piece of paper, and shook my hand. I moved a golden tassle from my right ear to my left one. It was all very strange and extravagant, but it made my mom cry so that was sweet.

Then, I was kicked to the curb. Gone was the comforting embrace of a class schedule, a professor who emails to "check in." Due dates gave way to rent week and job applications and just like that, I was—dare I say—an adult. As someone who suffers from perpetual Peter Pan Syndrome, the idea of growing up is repellant. But like paper cuts and being bad at singing, becoming an adult is just another fact of life, and sooner or later we all have to face the music. Right?

CH-Ch-Check it out

Part of being an adult is providing for yourself. We’ve been doing it since caveperson days, and we do it now. That dining hall meal plan? Yeah, that’s long gone. Post-teen, meet the stove. This magical burning apparatus is gonna be your new best friend. It won’t help you study or invite you to the coolest weekend parties, but it'll keep you from going hungry.

It’s only been a year since I began adulting, but I’m pleased to report...

From the Editor: Denver’s pan-Latin dim sum, a new awards ceremony nobody asked for, and more in food last week

This post originally appeared on May 19, 2018, in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now.


Opening of the week: Super Mega Bien
Photo by Ryan Dearth/Eater Denver

Who’s behind it?: Chef Dana Rodriguez, her partner in her other restaurant Tony Maciag, and their longtime employee Tabatha Knop.

What is it?: A pan-Latin dim sum place, which I guess means little snacks like gorditas and tostadas on carts, plus bigger meals you can order from the menu.

Where is it?: Denver, CO.

When did it open?: Tuesday, May 15.

Why should I care?: I kind of love the name, which the chef took from a friend who would answer the question of “How are you doing?” with “Super mega ultra fucking bien.” Also, I find it kind of fascinating that the whole “new take” on dim sum carts is still happening. And,...

Though known today as a popular Portuguese dish, piri piri chicken originated in what is now Mozambique—a country along Africa’s southeast coast, a former colony of Portugual, and home to many piri piri chilies.

This fiery, petite red pepper ranges between 50,000–175,000 units on the Scoville scale, which measures capsaicin, the component that makes hot peppers hot. For some perspective, a jalapeño ranks 2,500–5,000. Which is to say, the piri piri is hot. Very hot.

Hence why lots of butter or olive oil or both get involved in piri piri chicken. Sort of like Buffalo sauce, right? Butter and hot sauce. Except here, the chicken is spatchcocked—or, the spine is cut out and bird is flattened—then leisurely barbecued over charcoal.

But it’s as much about the cooking as it is about the sauce. Piri piris are blended with lots of garlic and lemon and olive oil. Usually herbs, like parsley or cilantro, tag along, too. To go with: fried potato chips, a classic accompaniment to rotisserie chicken in Portugual.

Recreations of this dish have been popping up here and there and there, like spring flowers, in Stateside food publications these past few years. Most are, like the original, spatchcocked whole chickens,...

The host has been slammed for comparing “straight white male” to the “n-word” 

Josh Denny, a stand-up comedian who is perhaps best known as the host of Food Network series Ginormous Food, invoked the wrath of Twitter over the weekend by asserting that “straight white male” is a derogatory term tantamount to the most offensive word in the English language:

“Straight White Male” has become this century’s N-Word. It’s used to offend and diminish the recipient based on assumption and bias. No difference in the usage.— Josh Denny (@JoshDenny) May 18, 2018

This is the first message in a nine-tweet thread that references both Dr. Martin Luther King and Kanye West, and ends with a plug for his new comedy album. Twitter users wasted no time in dragging Denny over his rant:

Comparing "SWM" with the N-word is outrageously tone-deaf, inane, and wildly false. I don't care how "persecuted" by "racism" you feel as a white dude, if you think use of the term is equivalent to a slur arising from centuries of SLAVERY AND SEGREGATION, you're crazy.— Mark Hughes (@markhughesfilms) May 18, 2018 I think Josh Denny is looking for a come up so he decided to piss off the African Americans. Ignore him. You won't get a Netflix special out of us, bro.— Kima Jones...

Whether you spell it omelet or omelette, we share some of our favorite recipes for the dish you can enjoy any time of day, including a few of our favorite twists, such as tamago and crespeou.

noelle.carter@latimes.com

@noellecarter

For this White Negroni Sbagliato, Toby Cecchini of The Long Island Bar marries two of the best Negroni variations—the White Negroni and the Sbagliato.

4 oz. prosecco
1 oz. Suze
1 oz. Carpano bianco vermouth
Tools: barspoon
Glass: rocks
Garnish: cucumber ribbon, orange twist

Pour all the ingredients over a large cube of ice in a rocks glass, stir to combine, then garnish.

Reprinted with permission from Session Cocktails: Low-Alcohol Drinks for Any Occasion by Drew Lazor and the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.”


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.

The post White Negroni Sbagliato appeared first on Imbibe Magazine.

Paula Disbrowe’s grilled cocktail setup. | Photo by James Ransom.

This summer, when you’re firing up the grill, think beyond what you’re eating and consider what you’re drinking. Adding a char to ingredients like pineapples or lime wheels can deepen the flavor of cocktails, says bartender Leigh Lacap, who often turns to the grill for inspiration behind the bar at Campfire. “There are subtle nuanced flavors you get from grilling your [fruits and veggies],” he says. Here are a few tips to get you started.

Pick Your Produce

From star fruit to bell peppers, the possibilities for what to grill are endless, but certain fruits and veggies work better than others. Paula Disbrowe, author of Food52’s new book Any Night Grilling, notes that the acidity of limes, lemons and oranges make them complementary to smoke, and while many use grilled citrus as a garnish, grilled citrus juice adds a deeper caramelized flavor to her Grilled Satsuma Margarita. Likewise, in the Roasted Negroni Sbagliato, an orange wedge is lightly roasted then muddled with vermouth for extra depth.

At Vistro in Chicago, peaches get roasted over flames for the Peach Better Have My Honey drink, and pineapple is also a perfect candidate for grilling, as illustrated in Disbrowe’s Grilled Pineapple Punch combining dark rum, ginger liqueur, pineapple juice, lime juice, cinnamon and vanilla bean, with a grilled...

When employees make decisions and advocate for themselves, good things happen

At Blue Scorcher in the seaside town of Astoria, Oregon, customers count on a few things. There’s, of course, the golden braids of challah and the crisp loaves of sourdough, but also those flaky pinwheel pastries that go so well with the cafe’s frothy honey-cardamom lattes. But for the workers who find their way to Blue Scorcher, the business means much more than artisan breads and a paycheck. “When people find a good match here it’s kind of magical,” says Joe Garrison, a founding partner in Blue Scorcher.

As a worker-owned cooperative bakery, Blue Scorcher offers employees opportunities to advocate for themselves and benefit directly from the business’s success. Garrison tells the story of a young job applicant who walked through the door four years ago. “He sat through the interview with his arms crossed and didn’t make much eye contact, but we hired him anyway,” Garrison recalls. Today, the same man is an excellent pastry baker, a co-owner in the bakery, and financial officer on the cooperative’s board. “I really think there’s something powerful with this [co-op] model,” Garrison says. “It engages people in a good way.”

The worker-owned cooperative model offers many benefits, says Melissa Hoover, an executive director for the non-profit cooperative advocacy group Democracy at Work Institute. Owners in the business get to accumulate capital. When the business is particularly profitable, the employees who helped make it...

The unofficial start to summer is nearly here, and with it comes road trips, packed coolers, and bags filled with all of the reads you've been meaning to catch up on. Still looking for some inspiration? Take a gander at Food52 staffers' must-reads below (not a single cookbook in sight!)—you still have plenty of time to pick up a good book or two before the long holiday weekend ahead. Be sure to share the titles you're most excited to devour, too, in the comments below.

MERRILL STUBBS, Co-founder and President

Surfacing by Margaret Atwood. I've only read one of her books (Alias Grace) previously, but have become an official Handmaid's Tale addict so am determined to get through them all! Surfacing is a rare short one of hers so I chose that as a quick win!

NIKKITHA BAKSHANI, ASSOCIATE EDITOR

I will be reading The Idiot by Elif Batuman. Every sentence is smart and hilarious, and I love how the story takes us through all these tiny "insignificant" (as she describes it) moments and makes something entertaining out of them. I'll also be reading The End of Eddy by Édouard Louis. I read a...

Plus, Food & Wine has released its best-new-chefs list, and more food news to start the week

A traditional pineapple upside down cake has a layer of caramelized pineapple sitting atop a sponge cake or a vanilla cake. These relatively “plain” cakes are a great base to show off other flavors, including pineapple, but you don’t have to limit your upside down desserts to only one type of cake, as extra layers of flavor are rarely a bad thing. This Pineapple Upside Down Banana Cake is even more tropical twist than your average pineapple upside down cake, with a sweet layer of banana cake underneath a topping of caramelized pineapple pieces.

I always describe the cake batter as being the “base” of an upside down cake because it is the base when the cake is served. When you are assembling the cake, however, a layer of butter, sugar and pineapple is placed into the pan as the literal bottom of the dessert. That mixture only becomes the topping when the cake is turned out for serving. The topping mixture of butter, sugar and brown sugar helps to caramelize the pineapple pieces as the cake bakes. Canned pineapple is a perfectly good choice for this recipe, so you don’t have to run out to get a fresh pineapple if you don’t already have one sitting in your kitchen!

The cake is a moist, fluffy banana cake that is scented with cinnamon and vanilla. While you might not think of...

No purchase? No problem. The coffee chain is now officially open to all

It’s official: No one needs to buy anything to sit inside a Starbucks.

The coffee company’s announcement was sent to all staffers over the weekend. Called the “Third Place Policy,” it reads in part: “We want our stores to be the third place, a warm and welcoming environment where customers can gather and connect. Any customer is welcome to use Starbucks spaces, including our restrooms, cafes and patios, regardless of whether they make a purchase.”

Starbucks’ new policy specifies that it allows all to use its cafes without making a purchase provided they “use spaces as intended,” are “considerate of others,” communicate “with respect,” and act “responsibly.”

The new directive effectively turns Starbucks into a public space, where anyone can gather for any reason, and as long as they don’t disrupt the peace, can sit for as long as they’d like.

Though it wasn’t official before, many people have long used Starbucks as just such a gathering place, popping in to snag a few minutes of free Wifi, seek shelter from inclement weather, or use the restroom.

But, a little over a month ago it became clear that not all were welcome to use Starbucks as a so-called “third place.” The Seattle-based company has been under fire since a manager at a Starbucks in Philadelphia called the police on two black men...

Boneless pork chops seem to be a popular grilling option during summer because they are always available and are easy to season and toss on a hot fire.

But they also tend to dry out quickly and are easy to overcook.

That’s why I love this Citrus Brined Pork Chop recipe! The salty sweet brine keeps the pork chops really tender and moist, even if you do accidentally overcook them a few degrees.

Continue reading "Citrus-Brined Grilled Pork Chops" »

Cooking oatmeal in milk, rather than water, is a thing I’ve always done. That's the way my mom always did it, and—yes, you guessed it—it’s the way her mom always did it. Milk makes for a creamier, richer oatmeal, and I grew up in Texas, so, yeah. But why not go even creamier and richer than that?

Enter yogurt. Yogurt has elevated my go-to morning meal, making it creamier, smoother and richer, without the need to double down on sugar. Now, before you ass whatever yogurt you have in your fridge to your oatmeal tomorrow morning, there are a few things you should know:

  • Instant oatmeal works best (yes, really). I have tried this recipe many different ways, using various kinds of oats as well as dozens of different flavors and brands of yogurt. When made correctly, instant oatmeal is less chewy, less fibrous. Instead of fighting against the yogurt, it binds with it—resulting in...

Hello Food52ers,

We work hard to find the best products, present them in a helpful and inspiring way, and get everything to your door in one piece.

Today and tomorrow, we’re having a sale,* one of just a few site-wide we hold each year. We don’t have them more often because we've seen a pattern of constant discounting develop in our industry, one that we don't feel is sustainable. We want to support our makers by pricing their products in a way that values their craft and care (see how our pitchers by Farmhouse Pottery are made).

When we do have sales, it’s to give you a chance to treat yourself, to finally snap up that beautiful flatware you've had your eye on. We also hope you'll keep shopping with us on days when we don't have a sale. For our part, we’ll seek out the most handsome, useful products we can find, and tell you the stories behind them.

As always we’d love to hear what you think—you can add to the comments below.

Thank you for being part of our community,

...