Word: hamming
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...want to do the recession right? You've got to learn to eat Spam. Already, sales of the canned spiced ham (that spice is...salt!) are at the highest since World War II, and they're just going to get higher. Since there's no advice on the can, I asked some of the best chefs in the nation to come up with an inexpensive Spam recipe. I was with Brandon Boudet of Dominick's in Los Angeles when he tried his hand at Spamghetti carbonara, and we were both happy with the way it turned out. I was also...
...years ago in an area without an open grocery store, so after a trip to CVS, he worked up a pizza with canned pineapples, canned corn and Spam that went over pretty well. "I don't know why people knock it," he says of the oft maligned spiced ham. Celebri-chef Kerry Simon is also a Spam defender. "Anything you can think of that you want to try, it's capable of," he says. (See pictures of what makes you eat more food...
...crucial food-shopping decisions between local and organic became a lot less important when the recession rolled in. Sales of Spam, which comes in neither of those varieties, haven't been this big since World War II, when soldiers overseas were sent vacuum-sealed cans of cooked pork shoulder, ham, water, sugar, salt, sodium nitrite (to maintain the porcine color) and potato starch (to maintain the cat-food-like consistency...
...Hartigan wolfs down a ham sandwich as he drives, having skipped lunch in the course of a day’s work...
Melon caviar, spherical lemon tea, transparent pasta, and ham consommé are some of the foods that can be found at elBulli, Ferran Adrià’s three-Michelin-star restaurant in Catalonia, Spain. The world-renowned chef, known for mixing food and science, spoke about his novel creations to a packed audience last night in Jefferson Hall. Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques?...