MasterChef Season 4 kicked off last night with a two-hour premiere, and, as we look forward to every summer, the kooks came out of the woodwork for the open audition rounds. Of course, those are way more entertaining than the tear-filled, moving stories of overcoming adversity or whatever, so we conveniently compiled all the Crazies Montages in one convenient space for your perusal. You're welcome.
This week, on the Lady Chef Stampede, we get baked with Amy Scherber, the woman behind Amy’s Bread. Normally I am deeply suspicious of bakers, regarding them as a mutant offshoot of pastry cooks (if you want to know about pastry cooks, I suggest trying reading some H.P. Lovecraft, who wrote about them in great detail).
In an Arizona Republic article, Jennifer McClellan reports that Bouzgalo formerly went by the name "Amanda Bossingham," and spent 14 months in federal prison in 2008.
If you know your Blais from your Bourdain and are passionate about the culture surrounding food; if you can write in a compelling -- if sometimes sarcastic -- tone and wait with bated breath for the James Beards Award announcements and other foodie news, please apply.
The weather outside (in the Northeast) is frightful, etc., except without all the cheeriness of Christmas, because Snowstorm Nemo a February blizzard. Not cool, Nemo. What are we supposed to do in February? Cuddle up with our Valentines? Gross. No one wants to do that. And what about single people? Frankly, the only solution we could think of to pass the time was looking through all of our favorite snow-inspired molecular gastronomy creations. Please don’t start playing with liquid nitrogen canisters in your kitchen at home during Nemo as a result of looking at these, because we don’t know how long it will take an ambulance to come for you if you accidentally freezeburn your tongue off. But do look at these whimsical culinary winterscapes and fantasize that the outside world is your edible snow oyster, by all means.
Josep Roca Fontané“@quimnadal: Nou article al bloc: "El barri del celler, el celler del barri", a 'Diari de Girona': http://t.co/pxGox2SEG3” El nostre barri.
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