The new season of Top Chef premieres August 26th, and not one, not two, but three (three!) of the contestants are from Atlanta: Hector Santiago of Pura Vida; Eli Kirshtein of Eno, and Kevin Gillespie of Woodfire Grill. Alas, no Chef Wendy of Eurasia Bistro in Decatur.
We’re down to four finalists on the Next Food Network Star! I was rooting for Debbie, but after her pity-party-blame-game of this past week, her marinated ribeye isn’t sounding so good anymore.
Blog War! Foodie Style! Here’s how it went down: author Kelly Alexander went on NPR and admitted to enjoying the miso salmon at The Cheesecake Factory. Then fancy-pants food writer and blogger Michael Ruhlman was totally like “Kelly doesn’t know food from a hole in the ground!!” and Kelly was all “Oh yeah?” and Michael was all “Yeah!”. So Kelly challenged Michael to try it for himself! Long story short: girls rule, boys drool (for miso salmon). Michael conceded defeat.
But, you know, there’s a reason that miso salmon tastes so good. In his new book, The End of Overeating, former FDA chief David Kessler explains the gross science behind what makes chain restaurant food taste good, things like making food easier to chew, double frying, and adding four or five different kinds of sweetener to everything. Ew.
If you’re still wanting some mass-produced edible goodies, but just wished it looked better, then check out Fancy Fast Food for some excellent food styling tips.
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