Word: stuffs
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...good person to ask, especially here at this event, in terms of American cooking, how have things changed over the last 10 years? How is the stuff you do now different from 10 years ago? Things are really changing. Ten years ago people wanted dishes in their arsenal that they can slap on the table in a couple of minutes; now they're not afraid to try something that has a long list of ingredients, some of which might be new to them, because they're available now on a wide basis, at a fair price...
...recipes that are a little more complicated or exotic without spooking somebody? You know what? The biggest difference isn't exotic stuff. It's the old-school grandmother cooking. People 10 years ago often had really minimal skills; there had been two generations of double-income earners not working from the home who where like, O.K., I'm going to try to cook a piece of boneless skinless chicken breasts, and I don't want to know from nothing else! You know? Now you can do the stuff that would take them all day on a Sunday, the more complicated...
...college setting does not require the complicated set of skills that artists like VanMiddlesworth treasure. “Anyone that puts in the amount of effort required by a few p-sets could learn to keep the music going. They wouldn’t be able to do the stuff that VanMiddlesworth or Straus can, but just to keep people happy at a party all you need is a few hours of software.” Though Hsieh hesitates to call himself a DJ, he also says that he has no desire to learn the art form?...
Effectively, DJs like VanMiddlesworth and Zisiadis are specialty acts; the more an artist knows about DJing techniques and music, the less inclined they are to do the basic stuff that the vast majority of a crowd wants to hear. “You have to be at a place where people are expecting a DJ to do DJ things,” said VanMiddlesworth...
...most perfectly constructed burger of the night, a DBGB number that included very small amounts of pulled pork placed upon the beef that was nestled under a featherlight brioche bun. For all that flair, though, none of the hamburgers was really new. They were just hamburgers with unusual stuff on top of them. The judges weren't fooled, awarding Michael Schwartz of Miami's Michael's Genuine their top prize for a classically constructed bacon cheeseburger. (See pictures of what the world eats...