I’ve always been a very truthful food blogger and so I’m going to tell you the truth about the video you see above. Part One of the truth is this: the Bombay Chicken Curry that Chef Floyd Cardoz (chef at the celebrated New York City restaurant Tabla) made for us in the first half of this video was the best chicken curry I’ve ever had in my life. Part Two of the truth concerns the chicken curry that I make in the second half of the video. Despite my assurances that it tastes delicious and the somewhat appealing (though slightly saturated) image at the end, the chicken curry that I made that day in my old Brooklyn kitchen was deeply flawed for two major reasons.
There are two kinds of people in this world: those who can delay gratification and those who can’t. The following video, our latest from Food2.com, explores this subject with two recipes for doughnuts; one for those who like slow authentic doughnuts (recipe courtesy of Emily Isaac from Trois Pommes Patisserie in Park Slope) and the other for those who like ’em fast and dirty (recipe courtesy of our friend Krisse, my director Josh’s wife (you can see her making them in an old post here)). These recipes are like mirrors; whichever one you choose will reveal the real person within. So which are you: slow and authentic or fast and dirty? Choose a doughnut and choose YOUR DESTINY.
One of the highlights of making our Amateur Gourmet show for Food2.com, was the day we got to visit the kitchen of Le Bernardin–one of the nation’s, if not the world’s, great restaurants–to learn how to make a chocolate souffle from revered pastry chef (and blogger!) Michael Laiskonis. What follows is the video we made, with step-by-step instructions that result in a chocolatey souffle that’s as ethereal as it is delicious. Hope you enjoy! [For the full typed-out recipe, click here.]