Food news from metro.us/philadelphia

In the kitchen with Teresa Giudice

MEREDITH ENGEL, NEW YORK — Tue, 22 May 2012 18:14:40 -0400

Teresa Giudice, the table-flipping Italian matriarch of "The Real Housewives of New Jersey," has just released her third cookbook, "Fabulicious: Fast & Fit," featuring lightened-up versions of Italian favorites like chicken parm and fettuccine alfredo. We chatted with the TV star and mom of four about serving up specialties without the guilt.

When we think of Italian food, we often think of heavy dishes like eggplant parmesan or spaghetti and meatballs. What are your tricks for lightening up these meals while keeping the flavor intact?

The key to a lot of it is baking and not frying. In this book I do a naked chicken parmesan: You use reduced-fat mozzarella cheese, and then it's sauce, peppers, salt, chicken breast, olive oil and freshly grated parmesano-reggiano cheese. One of my favorites, I'll tell you, is the chicken bruschetta. That's [cooked] in the oven. I have a fettuccine carbonara in my book just using eggs and egg whites instead of the heavy cream. I definitely use whole-wheat pasta. My kids, I have to say, they've gotten used to the taste -- at first they didn't like it. But now my kids love it. And you know what, it's really good for you because there's a lot of fiber in it.

How do you stay in shape?

Everyone's always [telling] me "you look amazing." They love my arms! My thing is, of course, just eat healthy, but you also have to exercise, and I think that keeps your heart healthy and it makes you look great also. My husband and I go to the gym together and this is the thing: You don't always do the same thing. You have to mix it up. I'm always mixing up my routine. I never do the same thing because then your body gets used to it and you don't see any change. Sometimes I use the machines, sometimes I use free weights, I do boxing, I do TRX. You have to mix it up so your body doesn't get used to the same thing -- that's how you see results in your body.

So are you trying to be the next Bethenny Frankel with these low-fat recipes?

Well, my first cookbook was "Skinny Italian," and I think that was even before she even came out with Skinnygirl Margarita. It takes a year for a cookbook to come out, so I think when her Skinnygirl Margarita came out, my "Skinny Italian" book came out at the same time. I wasn't copying off of her or anything. If anything, you know, "Skinny Bitch" has been around so long. My thing is, everyone always would tell me "you're a skinny Italian," so that's where I got "Skinny Italian" from.

Were cookbooks something you always envisioned yourself doing?

Well, cooking has always been my second nature. My parents are off the boat, I'm first-generation [Italian], so I've always cooked with my mom growing up and I've always been around authentic Italian food. I guess being on the "Housewives" gave me the opportunity to show another side of me, that yeah, I do cook for my family. For me it's very important to cook for my family every night. I think it's an important thing for every family to sit down together and have a meal together. I think the kids love it, and it's a good upbringing [for them].

Food trucks fuel Philly

METRO, PHILADELPHIA — Tue, 22 May 2012 15:44:23 -0400

A city reveals itself through its street food, and Philadelphia has always had a bountiful spread of on-the-fly options. Locals and visitors can taste food truck fare en masse at Night Market Philadelphia, scheduled for June 28 along Washington Avenue, or at Philadelphia's second-annual Vendy Awards taking place in July. Of course, foodies can always taste the yummy creations the original way -- on city streets. If you want to eat like a local, here's a look at some of Philly's must-try trucks:

The Dapper Dog
www.thedapperdog.org
The Dolce Vita (provolone, pepperoni and tomato sauce) and the Mack (macaroni and cheese) are just a couple of the hot dog-topping options at The Dapper Dog.

Lucky Old Souls
www.twitter.com/losburgertruck
A jazz radio show and a concert series were the earliest ventures for Lucky Old Souls, which has since expanded into a burger truck, emphasizing farm-to-truck goodies like grass-fed beef burgers, hand-cut fries, thick milkshakes and freshly made condiments.

Buttercream
www.buttercreamphiladelphia.com
From Love Park to South Philly and back again, Buttercream -- helmed by "the cupcake lady" -- brings cupcakes to the masses in tempting flavors like banana with Nutella buttercream and yellow cake with peanut-butter buttercream.

Guapos Tacos
www.twitter.com/guapostacos
One of the newest roving kitchens to hit Philadelphia's streets is Iron Chef Jose Garces' bottle cap-bedazzled Guapos Tacos truck. Frequenting neighborhoods like Northern Liberties and Fairmount, Guapos serves up simple Mexican fare such as guacamole with cotija cheese, along with pork, duck and vegetarian tacos.

Rival Bros
www.rivalbros.com
An espresso bar on wheels, Rival Bros' truck serves up lattes, pour-overs and drip-brewed cups in University City. It also sells fresh-roasted beans by the bag.

Denise's
Soul and Caribbean foods mix and mingle on the giant platters dished out at Denise's,
a 30th Street Station landmark that specializes in jerk chicken, cornbread, mac and cheese and candied yams -- all easily sopped up with slices of Wonder bread.

-- Contributed by The Greater Philadelphia Tourism Marketing Corporation. The Greater Philadelphia Tourism Marketing Corporation makes Philadelphia and The Countryside(r) a premier destination through marketing and image-building that increases business and promotes the region's vitality.

Mark Bittman teaches us 'The Basics'

TINA CHADHA, NEW YORK — Thu, 17 May 2012 17:39:46 -0400

Unlike other cookbooks that sit pretty on your living room bookshelf, Mark Bittman's newest release, "How to Cook Everything The Basics: All You Need to Make Great Food," stays in the kitchen. Even the venerable New York Times food writer uses the book as a reference while putting together his sensible and delicious meals. "You think I remember everything that's in there? No!" he says with a chuckle. The book -- a collection of 185 classic recipes along with instructions for fundamental techniques -- is a refresher for seasoned cooks and a confidence-boosting bible for newbies in the kitchen. With 1,000 step-by-step photographs, it's the next best thing to having mom watch over you as you boil a pot of pasta for the first time.

Why did you want to publish "The Basics"?

It goes back 12 years, actually, to the publication of the original "How to Cook Everything," when there were three complaints. One -- which is very amusing -- is it doesn't have a recipe for chicken pot pie. Then the more serious complaints were that it was overwhelming -- and some beginners did not like it. They picked it up and they said, "I don't even know where to start." Those people would come up to me and say, "I don't want to cook everything. I want to cook something." The other complaint was that it didn't have photographs. Some people would say, "I don't want to cook anything that I don't know what it's supposed to look like." So I just keep pushing to do something that really addresses these issues.

What's your game plan when shopping for groceries?

I go to the produce section and buy everything that looks good. And then I keep a really well stocked pantry. I want people to say, "I'm going to the store to buy what looks good, and then I'm going to come home and there's a cookbook I can look at that's going to tell me what to do with the stuff I just bought." And that's "How to Cook Everything." And hopefully Mark Bittman tells you what to do with it.

What do you say to people who are afraid to cook?

People are afraid to drive also, but everyone eventually gets in a car and drives. No one drives well the first time. And very few people are going to cook well the first time. It means you need to be willing to make mistakes, and there's a level of maturity that indicates. You have to say, "I have to go through a learning curve on this. Learning curves can be fun. I'm not going to be very good at it -- but if I apply myself, after a while I'll be good at it, and that will be really cool." And that's the attitude you need to have.

What appliances do you recommend for small spaces?

An appliance that I think is worth getting is a food processor, because I think it's really useful. Blenders are less important, but are nice to have. I think little gadgets are much more important: a set of three or four really good knives, a good vegetable peeler, a cheap mandoline, a grater, like a microplane, for parmesan. I don't have much more than that.

A Study Has Found: Are men who eat meat manlier than vegetarians?

CASSANDRA GARRISON, CASSANDRA GARRISON — Thu, 17 May 2012 13:24:28 -0400

What do you think when you see a man aggressively biting into a thick cut of red meat? What do you think when you see a man pouring a nice vinaigrette over his healthy salad? Science says you probably think the carnivore is more masculine than the vegetarian.

A study conducted by researchers from several top U.S. universities and published in the Journal of Consumer Research found that people tend to associate meat-eating with manliness. This could be an explanation for why more women than men gravitate toward vegetarianism.

During the experiments, participants were surveyed on metaphors involving certain foods like meat and milk. Researchers found that participants viewed meat to be more masculine than vegetables. When people discussed meat, it tended to prompt them to use more masculine words.

Overall, the study found that participants viewed meat-eating men, especially those who eat muscle meat like steak, to be manlier than their vegetarian counterparts.

This association goes beyond psychology, though. Even linguistics give off the impression that meat is manly. Researchers studied 23 languages and found that most of them used a masculine pronoun for the word "meat."

"To the strong, traditional, macho, bicep-flexing, All-American male, red meat is a strong, traditional, macho, bicep-flexing, All-American food," the authors wrote. "Soy is not. To eat it, they would have to give up a food they saw as strong and powerful like themselves for a food they saw as weak and wimpy."

Guess the expression "you are what you eat" really rings true... at least in the eyes of society.

More fun psuedoscience:

You may be manlier if you eat meat, but you'll live longer if you drink coffee.
So get your fill on red meat and caffeine, but a study found that less young Americans are indulging in tobacco.
But if you like smoking a different kind of substance, you might identify with this group's message than weed is safer than alcohol.

Pat LaFrieda makes 'High Steaks' TV

JULIA FURLAN, NEW YORK — Wed, 16 May 2012 17:37:38 -0400

Seventeen years ago, Pat LaFrieda hung up his stockbroker's suit, put on an apron and became the fourth generation of his family to spend his nights in a freezer full of meat. Now, more than 500 of New York's top restaurants depend on the LaFrieda family for their meat, poultry and artisanal burgers. With the decision to create "Meat Men," a reality TV show about the business, the pressure to impress is higher than ever.

Your great-grandfather, the first Pat LaFrieda, founded the company in 1922. Did you always plan to work in the business?

Not really, no. I was a stockbroker on Wall Street, and I truly hated it. I went to my dad and said I'm considering working full-time at the company to grow it. You could tell he wasn't so happy about that. He said, "You're going to be rubbing pennies together!" At first I was getting up at 3 a.m. to prepare orders, then jumping in the van to make deliveries, then changing into a suit between lunch and dinner to solicit new clients.

Obviously, your dad has seen that it worked out. What is challenging about working with him?

Working in the family business is tough, and anyone who's had that experience would understand. My dad led the course for so many years, but we still have this tension between us about how to get something done. But the best part of my day is at 3:30 a.m. when he walks in that door -- I feel so much safer.

What's it like add the pressure of a reality TV show to the tight schedule?

We already work long days, and it's even tougher with a crew of sometimes 20 camera people following you. You're trying to get all your trucks out and restaurants supplied, but Big Brother is over your shoulder. One of the most gratifying things about this show is seeing my dad on TV. He's a guy who's always stood behind the scenes; it's our culture and the way we were brought up. My dad was always skeptical that people wouldn't care where the meat came from, and now that they do care it blows his mind.

Where does the meat come from?

We predominantly source our meat from Wichita, Kansas -- it's 100% Black Angus cattle. The harvesting facility was the only one built from the ground up by Temple Grandin [the animal rights activist] and that really comes out in the product.

What is your favorite meal?

My favorite type of meat is lamb, so I really like a boneless lamb loin with the belly of the lamb wrapped around the underside of the eye, rolled in a thick mustard and then rolled in breadcrumbs and roasted. That's my all-time favorite dish.

You work overnight in a 35-degree freezer, slicing and cutting. What's the most rewarding part of your job?

We're a small business, and I really like the fact that we have helped other small businesses flourish. My favorite restaurants are the small ones, where the chef/owner is still in the kitchen. Seeing the restaurants as busy as they are, even in this economy, and seeing their customers happy with the meals they eat --that's the most gratifying part of my job.

Jamie Oliver wants to help you

ROMINA MCGUINNESS, METRO WORLD NEWS — Tue, 15 May 2012 12:20:36 -0400

Chef Jamie Oliver has devoted his career to fighting unhealthy eating—and you can see why: Global obesity has more than doubled since 1980. Each year, 2.8 million adults around the world die as a result of being overweight. On Saturday May 19th, the British TV star launches his latest effort, Food Revolution Day, a global campaign that asks you to think about eating right: host a food event serving organic foods, or a locally-sourced dinner party, or start a campaign at work or school. Check out foodrevolutionday.com for more ideas, and events in your city. Here’s Oliver on why you should join:

Metro: So…the obesity crisis: How did we end up here?

JO: The main issue is the western diet: it’s single handedly more responsible for damage to global health than anything else. In so many western countries, we have three generations of people who were never taught how to cook at home. Both parents were at work, food education at school is so shit, they can’t learn there. I’ve been in houses where kids only hydrate on fizzy drinks and show no interest in tap water.And technology, freezing techniques and processed foods have only made things worse.

Will the world ever get healthy again?

I actually think that multi-nationals and fast food companies are the best people to lead the change. If they chose to get behind healthy eating, they would do a better job than any other government or individual. If you thought the oil and petrol industry was complicated and causing wars, think again. The food industry is on another level. The problem is the corruption between food industries and governments. We need to address smaller issues like chicken farming or pink slime. Stop these products from ever being registered. How f---ing dare they?

And how will the Food Revolution Day help?

I’m not anti burger or anti pizza; I’m anti s--t food. With Food Revolution Day, I’m trying to get as many people as possible to stir the pot. We all need to become a little fussier about what we put in our gobs [mouths]. When you put something in your mouth, it’s a very personal thing that affects you straight away.

You’ve already tried to change North American food habits once. What makes you think that they will listen to you this time?

I expect nothing. People may not want me around but I don’t think I’ve ever wasted my time. I don’t give a shit if people think I’m crazy. North America is difficult as it’s where a lot of the unhealthy foods and brands are created. It’s the eye of the storm. Most countries eventually follow their trends, whether they like it or not.

Ultimately, though, do you think most Americans would rather go to McDonald’s than go to the gym?

Things need to change otherwise the whole country will come to a standstill. People won’t be mobile. It’s a question of national security. How can you train an army if the nation is obese? Progress will happen. They have no choice.

Because Food Revolution Day is an international effort, Metros around the world ran customized versions of this interview. Curious? Click away:

SWEDEN

NETHERLANDS

CANADA

MOSCOW

VIDEO: Ashton Kutcher's 'racist' Popchips video pulled (UPDATED)

CASSANDRA GARRISON, NEW YORK — Wed, 02 May 2012 16:39:33 -0400

UPDATE: It seemed like only a matter of time before Popchips pulled its ad starring Ashton Kutcher as a stereotypical Bollywood producer named Raj (complete with brown-face makeup and a bad accent).

After sweeping public outcry over what many said was a racist depiction, the company promptly removed the ad from its YouTube channel and issued this response from Popchips CEO Keith Belling on its blog:

We received a lot feedback about the dating campaign parody we launched today and appreciate everyone who took the time to share their point of view.

Our team worked hard to create a light-hearted parody featuring a variety of characters that was meant to provide a few laughs. We did not intend to offend anyone. I take full responsibility and apologize to anyone we offended.

The original ad has been removed from YouTube, but you can seen still see it posted on a different account below.

Metro's original story is below:

The Twittersphere is blowing up over a video posted on YouTube starring some delicious, all-natural snacks, some questionable elements... and Ashton Kutcher.

In a marketing plot gone awry, Kutcher appears in a series of "dating" videos, during which he adopts different characters, rambles on in stereotypical accents, and then casually mentions Popchips — the product behind the videos.

The video that has stirred up the most controversy is one where Kutcher channels a character named Raj, a Bollywood producer looking for someone to "love him in all the wrong places."

Kutcher wears brown-face makeup and speaks with a stereotypical, not to mention poorly delivered, Indian accent. The videos are meant to be light-hearted and funny, but it's impossible to imagine that the creators and Kutcher didn't see the backlash coming.

"I AM NOT AMUSED ASHTON KUTCHER (@aplusk). RACISM TO SELL POP CHIPS???," one person tweeted in response to the video.

"OMG is this really Ashton Kuchner in brownface as a South Asian man for Pop Chips on YouTube?," another tweeter said.

It will be interesting to see when or how popchips, a fairly new company, addresses the controversy. Take a look at the video and tell us what you think.

Pizza Hut puts a cheeseburger in a pizza

HEIDI PATALANO, HEIDI PATALANO — Wed, 25 Apr 2012 12:52:20 -0400

Just as Taco Bell seems to have a penchant for inserting various Doritos into their menu, so does Pizza Hut have a thing for sticking almost anything that would be served at the neighborhood cookout into the crust of their pizza.

First, we found out about the hot dog in the crust that they'd been offering in the U.K. For pizza fans in the Middle East, they offer one better: cheeseburger sliders or chicken strips in the pizza crust. And they gave it the dignified name of the "Crown Crust Pizza" to project that air of grace and grandeur on the concoction that comes topped with "special sauce" to compliment the beef and chicken patty "gems."

But my favorite part of this whole thing is in the ad when a patron attempts to mock the Pizza Hut employee taking his order by saying, "Can I have a cheeseburger? HAHAHAHAHA" "I laugh in your face, minion of the Pizza Hut empire! I lampoon you, server who will bring me my delicious pizza at an establishment that cannot possibly serve a hamburger!" Cue the Crown Crust!

Heart Attack Grill victim: Woman collapses at notorious burger joint

CASSANDRA GARRISON, NEW YORK — Tue, 24 Apr 2012 12:54:34 -0400

There is a place — far, far away — where nurses bring patients in hospital gowns large platters of burgers and fries, where overeating is encouraged, not frowned upon — especially for people who are already obese. A doctor walks around, ensuring you're enjoying you burger, which may clock in at upwards of 10,000 calories.

What kind of hospital is this, you ask? Why, it's no hospital at all. It's the Heart Attack Grill in Las Vegas, though this restaurant is no stranger to people who need medical attention.

For the second time this year, a customer collapsed in the famed eatery and had to be rushed to the hospital. The woman who hit the floor on Saturday was in the midst of a "double bypass" burger, a margarita and a cigarette. She is expected to recover, according to KTNV.

It's unknown whether she suffered a heart attack, like the man who collapsed at the restaurant back in February, in the middle of his own meal.

But the menu's two victims don't seem to be deterring hungry patrons who don't seem to mind that the restaurant's slogan — "a burger to die for" — is beginning to seem more like a warning, than a joke.

Gastro Scandinavia: A foodie’s destination in the north

metro.us — Thu, 12 Apr 2012 19:29:41 -0400

Scandinavia is world-renowned for originality, and diners will find that same innovation in Scandinavian kitchens, where a new wave of creative, world-class chefs are earning rave reviews for the “New Nordic Cuisine” concept.

Sprung from a dozen prominent chefs in the Scandinavian region, the concept is a kitchen movement dedicating itself to freshness, simplicity, and ethics in cooking. The concept involves using locally sourced and organic ingredients, and focuses on bringing back traditional dishes native to Scandinavia with an innovative twist. Famed chefs such as Norway’s Geir Skeie, Denmark’s Rene Redzepi, and Sweden’s Mathias Dahlgren all take part in the movement.

Foodies will find much to enjoy in Scandinavia. The region boasts a total of 27 Michelin rated restaurants. In addition to the assortment of gourmet restaurants, Scandinavia also took home the top three honors at the 2012 Bocuse D’Or international chef championship.

Over the past decade, Stockholm has been widely publicized as one of Europe’s most exciting, diverse and creative gastronomic destinations boasting a range of world class restaurants. Swedish chefs have distinguished themselves on the global arena, one of them acclaimed chef Marcus Samuelsson who mixes traces of Scandinavian flavors with French technique and African ideas at his restaurant Red Rooster Harlem.

Norway’s awe-inspiring, unspoiled nature has influenced the cuisine within the country. Norwegian cuisine’s success is based on products that thrive on pure waters and fresh, clean air. Diners can enjoy freshly caught cod from Lofoten, or juicy, sweet cherries from Hardanger.

Denmark’s gourmet restaurants are on the rise, especially in Copenhagen, where no fewer than 13 of the local eateries are Michelin rated. Even Tivoli Gardens boasts a Michelin rated restaurant. The city is also home to Noma, which has been ranked as the Best Restaurant in the World.

MARCUS SAMUELSSON
chef/owner red rooster Harlem
“My favorite dish all categories is our spiced bagel and lox — it’s spiced with Ethiopian spices, smoked the Scandinavian way with crisp bagel chips. It’s one dish that I really enjoy and I think it reflects my culinary sensibilities.”

Cuisine

Norway
Tjuvholmen Sjømagasinet First class seafood restaurant.

Oro Exclusive gourmet food.

Onda One building, three premium restaurants.

Denmark

Noma Nordic cuisine at its best. Voted the world’s best restaurant.

Aamanns Classic smørrebrød (open-faced sandwiches) with a twist.

Relæ Gourmet food cafeteria style.

Sweden

Frantzén Lindeberg Intimate restaurant with French/Nordic food.

B.A.R Fresh produce year round.

Norda Gothenburg Farm-to-table food by chef Marcus Samuelsson.

This article appeared as part of a special pull-out section for Metro.

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