Chef or Zombie?
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 are chef Anita Lo's cannibalistic creations:
Knee Tartare with Marrow: If I were to be eaten by zombies, I would recommend they start with a tartare. I'm thinking my knees would make a good one, something along the lines of Andrew Carmellini's steak tartare at Lafayette. Those joints are pretty much pre-ground anyway with easy access to the bone marrow.
Grilled Heart with Anchovies: Next up, my heart. That would be good grilled. At least all of my exes seemed to think this was the best way to treat it. While its on the mend now, you'd want to pair it with some strong salty ingredients (such as anchovies) and some bracing acidity to counter any residual bitterness.
Slow Roasted Belly: For a main course, a long, slow roast or braise of the belly might be nice. Hopefully those methods would help tenderize the meat and the ample fat would help to keep it moist (generally, its better to go for younger, less stressed meat).
Whipped Brain with Fall Fruit: For dessert you could try using the brain. Here's where age might be advantageous--that muscle mass is semi coddled already so it would be easy to make a smooth, creamy dessert by whipping it up with some sugar and fall fruit.
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Andrew Zimmern's Kitchen Adventures
This is the crispy beer hall pork shank that I have loved all over Austria, Germany and Eastern Europe. One night in Salzburg I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in fat and then quickly crisped in the same lard. It’s decadent. This is food for cold weather that’s meant to be shared with friends. Be sure to serve the shanks with plenty of red cabbage or kraut and rye bread, and go for a long walk after dinner. READ MORE »
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Follow of the Week
The New York City Wine & Food Festival kicked off last night and its official hashtag, #NYCWFF, is already blowing up on Twitter and Instagram. Throughout the weekend, F&W will be posting behind-the-scenes photos and intel from the blockbuster annual event, which floods the city with talented chefs and benefits the Food Bank for NYC and Share Our Strength. As a bonus this year, we have spies everywhere!
Star chefs in attendance are going to flood our Instagram feed (@foodandwinemag) with their best insider photos.
Look for F&W contributing editor Andrew Zimmern (@chefaz), Bobby Flay (@bobbyflay), Rocco DiSpirito (@roccodispirito), Alex Guarnaschelli (@guarnaschelli), Scott Conant (@conantnyc), Dan Kluger (@dan_kluger), Paul Liebrandt (@paulliebrandt), Michael Psilakis (@MPsilakis), Michael Lomonaco (@ChefLomonaco), Marc Murphy (@chefmarcmurphy), Dale Talde (@dtalde), Michael Ferraro (@chefmichaelnyc), Amanda Freitag (@chefamandaf) and Burger Bash pro Josh Capon (@chefcapon), who already posted an eye-popping teaser of his entry for tonight, above.
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Did you know that the annual global consumption of beer is 189 billion liters compared to 49 billion liters of wine? Or that the average American drinks 216 12-ounce bottles of beer each year? If you guessed that Vatican City has the highest per capita consumption of wine of any country in the world, you'd be right. But no matter how much of a wine and beer smarty pants you are, you're bound to learn something from this beer vs. wine infographic.
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