Chef or Zombie
Happy Halloween! Zombies are coming. You know it. We know it. But just because we'll all be joining the ranks of the undead doesn't mean we'll be giving up our foodie sensibilities. We're getting a head start on the impending zombie apocalypse by asking chefs how they hope to be consumed when the inevitable happens.
Here's what Daniel Holzman of The Meatball Shop had to say:
"I think a lot of the human body is very tough—we use most of our muscles to stand up—so unless I planned to gain a lot of weight, I don't think I would be terribly tender. Therefore, for this menu I opted for mostly organs, a braise and a ground preparation. Because I often stuff myself like a foie gras duck, I thought it only appropriate to start with my liver before moving on to my kidneys, a nice braised belly, and finally some jellied fingers and toes.”
View Daniel's menu here.
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For Treasured, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.
Chef Andrew Carmellini, of New York’s Locanda Verde, The Dutch and Lafayette, treasures the handmade pasta tools he purchased while living in Italy. To see them, click through the slideshow, Treasured: Andrew Carmellini's Pasta Tools. Carmellini uses them sparingly, but it wouldn’t be the end of the world if they broke. “I don’t even want to know if you can buy these online because I want to have an excuse to go back to Parma, check out some cute girls on bikes, buy some pasta tools and then come back.” Here, his top three tips for making fresh pasta, no precious tools needed.
1. Forget about tricks and just have fun. Try not to take it too seriously; it should be a fun experience, not a stressful one.
2. Use your hands, flour is going to go everywhere. If you follow the recipe and have a good dough recipe, it won’t fail.
3. Let it rest overnight, there is a little bit of science to that. We do that at Locanda Verde but you could probably let it sit out for an hour and you’d be OK. Room temperature is best because then you don’t have to deal with a big cold lump. In Italy, they just let it sit out with a towel over it.
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