Andrew Zimmern's Kitchen Adventures
I don’t know about you, but right now, I have way too many farmers’ market strawberries and rhubarb in my freezer and I need to make way for the fruits coming into season this week. Spring and summer came early in Minnesota this year, and the rhubarb was amazing—sweet and long, tart and red.
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Courtesy 'Charred & Scruffed' / Grill Master Adam Perry Lang
Blogger and self-proclaimed “Barbecue Whisperer” Meathead has a bone to pick with beer can chicken. In a detailed attack on the Huffington Post, Meathead assails the popular summertime grilling method—in which a whole chicken is perched on top of an opened can of beer—as “a gimmick and a waste of good beer.” While Meathead makes a good case, arguing that the beer adds neither moisture nor flavor to the chicken, cooking a chicken on a can does have its advantages. In F&W's recipe, grilling guru Adam Perry Lang admits that beer vapors do little to the meat, but explains that propping the bird up vertically allows juices to flow over the breast, keeping the meat super-succulent—plus there's no special equipment required. And while it may be a waste of beer, the less you drink, the safer it will be to pull the whole thing off. See Meathead for a list of impending dangers.
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© Quentin Bacon / Chicken Parmesan
Umami—a Japanese word that means "the essence of deliciousness," a.k.a the fifth taste, is now equated with glutamate, an amino acid found in some foods, but an Art of Eating essay published online yesterday delves deeper into the history of the once-elusive taste and its importance. According to writer Rowan Jacobsen, many cultures loved umami even before it was identified: The Chinese have soy sauce, Koreans devour kimchi, Australians use vegemite and Americans adore ketchup. By recognizing umami as a separate taste with its own identity, Jacobsen believes we open the doors to more delicious food combinations. “We can perceive it, think about it, play with it, and realize when it’s needed,” Jacobsen writes. “We can understand what anchovies and soy sauce have in common, and by understanding that, can appreciate their differences.” This Chicken Parmesan with Pepperoni features a triptych of umami-packed ingredients—Parmesan, tomato and pepperoni—in a quick weeknight dish.
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