Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Watch Bittman Make Sweet Potato Salad - Foodie Flickshttp://www.slashfood.com/2009/10/09/watch-bittman-makes-sweet-potato-salad-foodie-flicks/http://www.slashfood.com/2009/10/09/watch-bittman-makes-sweet-potato-salad-foodie-flicks/http://www.slashfood.com/2009/10/09/watch-bittman-makes-sweet-potato-salad-foodie-flicks/#commentsFiled under:



Whether you read the New York Times or not, you know Mark Bittman. He's the Minimalist, the man who's vegan until dinner and the popular writer who has published a number of ultra-handy cookbooks. Recently, he wrote a blog post about Sweet Potato Salad, taking the predictable white-potato-and-mayonnaise variety and turning it into healthy, colorful fare. Thanks to YouTube, you can watch him make it.

This is not your everyday cooking show. I mean, the guy turns pitas into turntables! But he gets down to business -- after a hilarious rap-star opener -- and relays the intricacies of his sweet potato salad. Rather than slopping a whole bunch of mayo in a bowl with veggies, this salad gets an updated oil-and-lime splash with some spicy Southern sass.

And maybe it's less than hygienic, but I dug watching him dip his finger into the dressing, licking it and then just wiping it on a tea towel. It's not the most PC prep etiquette, but it's a lot more realistic than 20 shots of the cook cleaning his hands.

Has Bittman charmed you with his modern potato salad? Tell us in the comments.
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]]>Mark BittmanMarkBittmansweet potato saladSweetPotatoSaladthe MinimalistTheMinimalistMonika Bartyzel2009-10-09T11:00:00+00:00Seed Art - Foodie Flickshttp://www.slashfood.com/2009/10/02/seed-art-foodie-flicks/http://www.slashfood.com/2009/10/02/seed-art-foodie-flicks/http://www.slashfood.com/2009/10/02/seed-art-foodie-flicks/#commentsFiled under:



As foodies, we're automatically inclined to take every morsel of what's given to us and deposit it right into our mouths. But food is also ripe for art -- not just the Alinea-type awe inspired on the plate, but as ingredients for inedible creations. This week's Foodie Flicks heads to Cooking Up a Story to celebrate the seriously impressive seeds and deets of Portland's Cathy Camper.

When some artist friends decided to enter the Minnesota State Fair's juried arts show, Camper took a different route. She entered the seed art competition, set up to promote the seeds and crops of Minnesota. But she didn't take the tacky route and recreate Elvis or lather her portraits in shtick. She recreated famous figures she was drawn to -- Frida Kahlo, Malcolm X, Che Guevara, Bob Marley and even Haile Selassie. Delighting in the process, Camper explains that the art is not in the end product, but the growth of meeting artistic challenges and finding ways to beat them. And really, that seems to be the only way to do it. As she notes, these funky, food-filled art pieces aren't permanent. Just like any piece of edible fare, they discolor, age and lose their life. But at least for a moment, they're impressive.
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]]>Cathy CamperCathyCamperfood artFoodArtseed artSeedArtseedsMonika Bartyzel2009-10-02T15:00:00+00:00Get Southwest Saucy - Foodie Flickshttp://www.slashfood.com/2009/09/25/get-southwest-saucy-foodie-flicks/http://www.slashfood.com/2009/09/25/get-southwest-saucy-foodie-flicks/http://www.slashfood.com/2009/09/25/get-southwest-saucy-foodie-flicks/#commentsFiled under:



Mayonnaise might be a perfect condiment on its own -- consistently creamy and delicious -- but it has the potential for so much more. Above, Chef Jason Hill of CookingSessions.com pulses up a super-simple Southwest Sauce. A good spicy mayo dressing can really save dry chicken or steak, bland sandwiches and even raw veggies.

This sauce starts with a base of mayo and sour cream and gets a kick from garlic, serrano peppers, cilantro, onion and dried spices. Other than portioning out the ingredients, the only work the food processor doesn't do is chop the cilantro, but we bet you could get away with just picking the leaves off the stem and throwing them in. Once it's combined, load the sauce into a squeeze bottle and add it on whenever Southwest Sauce is needed.
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]]>Jason HillJasonHillmayoserrano peppersSerranoPepperssouthwest sauceSouthwestSauceMonika Bartyzel2009-09-25T11:00:00+00:00Ricardo Larrivée Chats About Eating Out in Montreal - Foodie Flickshttp://www.slashfood.com/2009/09/18/ricardo-larrivee-chats-about-eating-out-in-montreal-foodie-fli/http://www.slashfood.com/2009/09/18/ricardo-larrivee-chats-about-eating-out-in-montreal-foodie-fli/http://www.slashfood.com/2009/09/18/ricardo-larrivee-chats-about-eating-out-in-montreal-foodie-fli/#commentsFiled under:



One of the most popular faces of the Canadian Food Network scene is Ricardo Larrivée -- a wonderfully flamboyant Montreal native who whips up unending piles of deliciousness. While promoting his new book "Meals for Every Occasion," Tourisme Montreal chatted with him about the notable foodie destinations in the French-Canadian city.

Of course, the first things on the docket were the classic smoked meat and poutine. While he stuck to the roots of the curds and gravy grandeur by stressing the pleasure of simple fry stands, Larrivée also made sure to mention the succulent wonder of Au Pied du Cochon's foie gras poutine. (If you follow Anthony Bourdain's show, you definitely know what we're talking about.) From there, he mentions foods and destinations such as the excellent local brew, Blanche de Chambly, French feasting at Restaurant Julien and Jean-Talon Market -- which Larrivée says is the largest open market in North America.

Anyone else ready for a road trip?
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]]>anthony bourdainAnthonyBourdainAu Pied du CochonAuPiedDuCochonblanche de chamblyBlancheDeChamblyeating in MontrealEatingInMontrealjean-talon marketJean-talonMarketJeanTalonMarketMontrealPiedDuCochonpoutinequebecRestaurantJulienRicardo LarriveeRicardoLarriveeMonika Bartyzel2009-09-18T11:00:00+00:00Fixing That Tricky, Broken Hollandaise - Foodie Flickshttp://www.slashfood.com/2009/09/11/fixing-that-tricky-broken-hollandaise-foodie-flicks/http://www.slashfood.com/2009/09/11/fixing-that-tricky-broken-hollandaise-foodie-flicks/http://www.slashfood.com/2009/09/11/fixing-that-tricky-broken-hollandaise-foodie-flicks/#commentsFiled under:



A classic eggs Benedict looks like a luscious exercise in simplicity -- a nicely toasted English muffin topped with Canadian bacon, a poached egg and sinfully creamy hollandaise sauce. But looks can be deceiving -- that sauce is a thorn in the side of many cooks, a precarious and gentle concoction that needs coddling to turn out right.

Luckily, as the above video from foodwishes explains, a broken hollandaise is not necessarily the end of the world. Restaurant chefs might throw the separated melted butter and egg yolk away, but home cooks can save it with two things we all have on-hand -- a warm bowl and a little boiling water. Slowly, while whisking up a storm, the failed sauce is added to the bowl and water, where it becomes creamy and pristine once again.

Apparently hollandaise isn't so insurmountable after all!
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]]>broken hollandaiseBrokenHollandaiseeasy hollandaiseEasyHollandaisefixing broken hollandaisefixing hollandaiseFixingBrokenHollandaiseFixingHollandaisehollandaisehollandaise sauceHollandaiseSauceMonika Bartyzel2009-09-11T11:00:00+00:00Salmon, Red Lobster-Style - Foodie Flickshttp://www.slashfood.com/2009/09/04/salmon-red-lobster-style-foodie-flicks/http://www.slashfood.com/2009/09/04/salmon-red-lobster-style-foodie-flicks/http://www.slashfood.com/2009/09/04/salmon-red-lobster-style-foodie-flicks/#commentsFiled under:



The whole point of Red Lobster is to eat seafood without having to cook for yourself, but that hasn't stopped the restaurant's senior executive chef, Michael LaDuke, from sharing the chain's seafood grilling secrets with the Internet at large. In the video above, he heads for the grill to prepare Peppercorn-Crusted Salmon with Wasabi Soy glaze.

This is one super-easy -- and dare we say delicious-looking -- meal that's just perfect for a quick and sophisticated taste of the ocean. Grilled asparagus and red pepper are sliced and topped with the peppercorn-crusted fish, a little pickled ginger and a nice drizzle of that wasabi soy glaze.

Oh, if only dining out at Red Lobster were even half this delicious!
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]]>grilling videoGrillingVideomichael ladukeMichaelLadukepeppercorn crusted salmonPeppercornCrustedSalmonRed LobsterRedLobstersalmonseafood grilling videoSeafoodGrillingVideowasabi soy glazeWasabiSoyGlazeMonika Bartyzel2009-09-04T11:00:00+00:00How to Make Edible Garnishes - Foodie Flickshttp://www.slashfood.com/2009/08/28/how-to-make-edible-garnishes-foodie-flicks/http://www.slashfood.com/2009/08/28/how-to-make-edible-garnishes-foodie-flicks/http://www.slashfood.com/2009/08/28/how-to-make-edible-garnishes-foodie-flicks/#commentsFiled under:


How To Make Edible Garnishes on Howcast


Remember those beginner knife skills we learned last week? That was just step one, friends.

Now it's time to get a little more crafty with that blade and morph food into edible garnishes that are artistic triumphs. The video above, courtesy of Howcast, details how to turn produce and chocolate into veritable sculptures.

In a "Wallace & Gromit"-style video, we are shown a few of the super-quick, super-easy ways to make things look snazzier -- orange-wrapped cherries skewered with a toothpick for a cocktail, tiny mushroom curls, a quick tomato skin rose and even sinfully delicious curls of chocolate perfect for a bowl of ice cream.

When food art is this easy, how can you resist?
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]]>edible garnishesEdibleGarnishesfood artfood garnishesFoodArtFoodGarnishesgarnishHowCastMonika Bartyzel2009-08-28T11:00:00+00:00Knife Skills 101 - Foodie Flickshttp://www.slashfood.com/2009/08/21/chef-roger-mookings-knife-skills-101-foodie-flicks/http://www.slashfood.com/2009/08/21/chef-roger-mookings-knife-skills-101-foodie-flicks/http://www.slashfood.com/2009/08/21/chef-roger-mookings-knife-skills-101-foodie-flicks/#commentsFiled under:



It's easy to get lost in the plethora of kitchen tools available for the home gourmand, but as "Everyday Exotic" Chef Roger Mooking reminds us, "Your hands are your most powerful tools in the kitchen."

Yep. Not that lemon squeezer, not that electric chopper and not even that beautiful cast-iron pan. Rather than spend an arm and a leg on every latest gadget, spend some time on your knife skills -- and keep every one of those precious digits intact.

In this video, Mooking does a super-quick primer on important knife basics: Make sure your knife is sharp (using the tried-and-true fingernail test -- it works!) and then use your knuckles, with fingertips safely curled under, as a flat "guide" for the blade. With these two rules and a little practice, we'll all be handling steel like a pro -- and won't ever have to dive for the Band-Aids again.

[Via YouTube]
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]]>Chef Roger MookingChefRogerMookingEveryday ExoticEverydayExoticknifeknife skillsknife skills 101knife tipsKnifeSkillsKnifeSkills101KnifeTipsMonika Bartyzel2009-08-21T11:00:00+00:00Cooking in Your Hotel Room - Foodie Flickshttp://www.slashfood.com/2009/08/14/cooking-in-your-hotel-room-foodie-flicks/http://www.slashfood.com/2009/08/14/cooking-in-your-hotel-room-foodie-flicks/http://www.slashfood.com/2009/08/14/cooking-in-your-hotel-room-foodie-flicks/#commentsFiled under:



If any Foodie Flick could blow your mind, it's this one. British comedian George Egg recently posted a YouTube video in which he cooks dinner in his hotel room.

We're not talking about a quick salad and sandwich here. Without bringing any special tools from home, Egg sweeps aside the overpriced room-service menu and makes pasta and biscuits in his room -- from scratch. No hot plate. No microwave. If it wasn't captured in a video, we probably wouldn't believe it.

The entrée? A tortellini pasta with spinach, rocket and crème fraîche that he cooks in the room's tea kettle. This might not leave a desirable taste for the next poor sap who makes tea, but it's a rather ingenious way to boil noodles. (He adds a raw egg yolk in a nod to carbonara; emulate that at your own risk.)

Oh, but there's more: Egg ups the ante by making biscuits (kneaded, risen, the whole 9 yards), using a clothes iron. Color us a new shade of impressed.

Though Robert Irvine might be back on "Dinner Impossible," we reckon he's got some stiff competition.
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]]>foodie flicksFoodieFlicksGeorge EggGeorgeEgghotelhotel cookingHotelCookingtravel foodTravelFoodMonika Bartyzel2009-08-14T11:00:00+00:00Breaded Prawns - Foodie Flickshttp://www.slashfood.com/2009/08/07/breaded-prawns-foodie-flicks/http://www.slashfood.com/2009/08/07/breaded-prawns-foodie-flicks/http://www.slashfood.com/2009/08/07/breaded-prawns-foodie-flicks/#commentsFiled under:



Breaded shrimp, a classic bit of finger food, can be found on menus all over America ... but also Down Under, it seems. In this Aussie video, a perky chef makes a departure from the boring breaded prawns (large shrimps) so frequently found when dining out: pre-made, formerly frozen lumps of blandness, usually paired with an equally bland sauce.

This being a recession, making your own breaded shrimp at home is an easy, satisfying way to save some money. With great tips for breading (adding cream and freshly smashed garlic to the egg mixture) and a rather unique sauce you might not have tried before -- a combo of mayo, brown sugar, onion, capers, tomato paste, tomatoes, hard-boiled eggs, Tabasco sauce and lemon juice -- we're thinking this one looks pretty tasty.

But what about you Slashfoodies? Got a great breading secret for your shrimp dishes? Spill in the comments!

[Via YouTube]
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]]>breaded shrimpBreadedShrimpcumb garlic prawnCumbGarlicPrawnshrimpspicy sauceSpicySauceMonika Bartyzel2009-08-07T11:00:00+00:00Paula Deen Makes Pimento Cheese - Foodie Flickshttp://www.slashfood.com/2009/07/31/paula-deen-makes-pimento-cheese-foodie-flicks/http://www.slashfood.com/2009/07/31/paula-deen-makes-pimento-cheese-foodie-flicks/http://www.slashfood.com/2009/07/31/paula-deen-makes-pimento-cheese-foodie-flicks/#commentsFiled under:



Paula Deen and her artery-clogging Southern home cooking aren't for everyone, but as we gathered from an actual look into her home cooking routine, without the crispness of network television, she might swing you over to her motherly foodie ways.

Paula has started a new cooking station on YouTube called Get Cookin' with Paula Deen, one that's a bit different than her Food Network show. Instead of the high-production quality of a hit series, this is a hand-held, casual affair more akin to a home movie. The fattening family delicacies, however, are still there. For this round, Deen makes Pimento Cheese with her son Jamie. It's a large slop of caloric extravagance, one that should be made using a whole lot of mayo because,"after it comes out of the refrigerator, it'll be as hard as my arteries," as Paula instructs her son.

If Paula's casual cooking leaves you hungry for more, check out sister site AOL Food's interview with Ms. Deen and hubbie Michael Groover right here.

[Via YouTube]



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]]>Get Cookin with Paula DeenGetCookinWithPaulaDeenPaula DeenPaulaDeenpimento cheesePimentoCheeseMonika Bartyzel2009-07-31T11:00:00+00:00Robot Chef - Foodie Flickshttp://www.slashfood.com/2009/07/24/robot-chef-foodie-flicks/http://www.slashfood.com/2009/07/24/robot-chef-foodie-flicks/http://www.slashfood.com/2009/07/24/robot-chef-foodie-flicks/#commentsFiled under:



Cooking has always been considered more than just a practice of necessity. The craft, the aromas, the flavors -- all of these particulars have made it a beloved art form, whether we're talking about a fried egg or a carefully created tray of sushi. But forget all that! Why hit the kitchen when you can leave it up to robots?

Always blazing the trail for robotics -- headed by visionaries like Hiroshi Ishiguro -- the Japanese are hitting the kitchen. The above video, from this year's International Food Machinery & Technology Exhibition in Tokyo, features the coming wave of kitchen robotics. So far, they've created pancake and sushi chefs, plus a rolling drink waiter and one maniacal robot slicer.

Tomio Sugiura, President of Sugiura Kikai Sekkei, declares in the video that robots are our future, and just as we have cars now, soon we'll have machines to help out at home.

While we'd love ourselves a wiggling slicer to take care of more tedious tasks, would a real foodie want to hand it all over to robots?

View Poll



[Via YouTube]
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]]>food robotsFoodRobotsJapanMonika Bartyzel2009-07-24T11:00:00+00:00Cookin' with a Wiseguy - Foodie Flickshttp://www.slashfood.com/2009/07/17/cookin-with-a-wiseguy-foodie-flicks/http://www.slashfood.com/2009/07/17/cookin-with-a-wiseguy-foodie-flicks/http://www.slashfood.com/2009/07/17/cookin-with-a-wiseguy-foodie-flicks/#commentsFiled under:



These days internet cooking shows come in all shapes and sizes, from Bitchin' Kitchens to cross-dressing trailer park fare. But now it's getting a little manly, dangerous and Italian with a "wiseguy."

Beat Royalty Group has kicked off a new show called "Cookin' with a Wiseguy" featuring Vince Guccione. Never heard of him? According to this sneak preview, many decades ago he was the marketing director for Penthouse magazine -- which his cousin Bob used to run -- before diving into a culinary career and acting as private chef for stars like Frank Sinatra.

Now running his own catering company, Guccione is sharing his foodie know-how, kicking things off with 2-Pot Pasta (a beefed-up tomato sauce). Retro "Rat Pack" style includes nice suits and sunglasses and even some switchblade and Godfather humor. But it's not all schtick -- you'll find some great sauce tips in the video as well, such as adding roast pork neck bones to lend sauce a sweet flavor.

Buon appetito!
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]]>2 Pot Pasta2PotPastaCookin with a WiseguyCookinWithAWiseguyVince GuccioneVinceGuccioneMonika Bartyzel2009-07-17T11:00:00+00:00Camping-Friendly Pizza - Foodie Flickshttp://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/http://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/http://www.slashfood.com/2009/07/10/pizza-in-the-woods-foodie-flicks/#commentsFiled under:



Barbecuing pizza seems to be all the rage these days, but that's nothing compared to this video! Sleek grills and homey comforts seem like child's play compared to one backpacker making pizza on a camp stove in the wilderness.

Sure, Backpacker Magazine Associate Editor Elisabeth Kwak-Hefferan is cooking during a snowy winter (!), but the idea definitely works now as we head into the heart of prime camping season. What's truly impressive about this recipe is that the whole dish is made from scratch. She didn't even lug along a pre-made crust, but whipped one up with Bisquick and water!

A sizzling pizza pie in the heart of the forest in five to eight minutes? S'mores might finally have a little outdoor comfort food competition.
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]]>backpacker magazineBackpackerMagazinecamp stove pizzacampingCampStovePizzagrilled pizzaGrilledPizzapizzasmoresMonika Bartyzel2009-07-10T11:00:00+00:00The Etiquette of Sending Back Meals - Foodie Flickshttp://www.slashfood.com/2009/07/03/the-etiquette-of-sending-food-back-foodie-flicks/http://www.slashfood.com/2009/07/03/the-etiquette-of-sending-food-back-foodie-flicks/http://www.slashfood.com/2009/07/03/the-etiquette-of-sending-food-back-foodie-flicks/#commentsFiled under:



Fine dining isn't always so "fine." Sometimes that delicious meal is tainted by overcooked meat, still-frozen food, caterpillars nestled in the greens or other surprises that ruin a perfectly good dinner.

When bad luck strikes, you might want to cast a seething glare at your waiter or stamp your foot and throw a hissy fit, but if Miss Manners has taught us anything, it's that a little kindness can go a long way. The clip above outlines how to handle those unfortunate scenarios that necessitate replacement dishes. With a little tact and kindness, a friendly server should be happy to help.

Naturally, these tips tend to work best at upscale establishments. Complain at your own risk when dining at the local dive. Otherwise you might get an even less savory surprise.
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]]>restaurant etiquetteRestaurantEtiquettesending food backSendingFoodBackMonika Bartyzel2009-07-03T11:00:00+00:00Sausage-Wrapped Pork - Foodie Flickshttp://www.slashfood.com/2009/06/26/sausage-wrapped-pork-foodie-flicks/http://www.slashfood.com/2009/06/26/sausage-wrapped-pork-foodie-flicks/http://www.slashfood.com/2009/06/26/sausage-wrapped-pork-foodie-flicks/#commentsFiled under:



There's something about pork that makes it the perfect wrapping and stuffing. Sizzling bacon often encircles the likes of scallops, beef, turkey and even French toast, while porcine goodness can occasionally be found in that classic junk food, pigs in a blanket.

Chef Albert Di Meglio of New York City restaurant Olana has taken it one tantalizing step further. In the above video, Di Meglio makes Sausage-Wrapped Pork -- a whole new world for the dedicated pig fan. He grabs a pork tenderloin, wraps it in a sausage filling and finally encases it with caul (a type of fat). He pops the whole thing in the oven and then slices and serves it.

Those who just can't wait till the end of the video to broaden their porcine horizons can click here for the recipe.
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]]>albert di meglioAlbertDiMegliobaconolanapigporkrestaurantssausagesausage-wrapped porkSausage-wrappedPorkMonika Bartyzel2009-06-26T15:00:00+00:00Pastitsio - Foodie Flickshttp://www.slashfood.com/2009/06/19/pastitsio-foodie-flicks/http://www.slashfood.com/2009/06/19/pastitsio-foodie-flicks/http://www.slashfood.com/2009/06/19/pastitsio-foodie-flicks/#commentsFiled under:



For some home chefs, the notion of creating a meticulously layered Italian lasagna -- even speeding things up with no-boil noodles -- incites a certain amount of stage fright.

So take a cue from the Greeks and try your hand at pastitsio, a layered pasta dish with similar flavors, a fraction of the fuss and a whole new realm of flavor.

This video from the BBC features Chef Rick Stein making pastitsio as part of "Rick Stein's Mediterranean Escape." The recipe calls for a quick meat sauce, penne, a simple white sauce, shredded cheese and a dish in which to layer it all. The concoction is baked and emerges a rich melange of Greek flavors.

Opa!
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]]>Chef Rick SteinChefRickSteinlasagnaPastitsioMonika Bartyzel2009-06-19T11:00:00+00:00Daniel Boulud's (Old School!) Crabmeat Salad - Foodie Flickshttp://www.slashfood.com/2009/06/12/daniel-bouluds-crabmeat-salad-foodie-flicks/http://www.slashfood.com/2009/06/12/daniel-bouluds-crabmeat-salad-foodie-flicks/http://www.slashfood.com/2009/06/12/daniel-bouluds-crabmeat-salad-foodie-flicks/#commentsFiled under:



There are few better role models for those wishing to whip up fare in the style of a seasoned pro than Daniel Boulud. Boulud grew up on a farm near Lyon, France, worked under renowned European toques before making his way to New York City and in 1993 opened Daniel. The eatery not only garnered a four-star review from the New York Times but was also was named one of the 10 best restaurants in the world by the International Herald Tribune.

This video for crabmeat salad hearkens back to Boulud's early days (when both his hair and accent were a wee bit thicker!), but his technique still looks masterful. The salad -- a simple mixture of fresh fruit, vegetables and herbs molded into an eye-pleasing ring -- looks ideal for warmer summer months, reminding us that sometimes the basics are all that's needed to create a succulent, four-star meal.

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]]>crab saladCrabSaladDanielDaniel BouludDanielBouludMonika Bartyzel2009-06-12T11:00:00+00:00Quick and Easy Berry Trifle - Foodie Flickshttp://www.slashfood.com/2009/06/05/quick-and-easy-berry-trifle-foodie-flicks/http://www.slashfood.com/2009/06/05/quick-and-easy-berry-trifle-foodie-flicks/http://www.slashfood.com/2009/06/05/quick-and-easy-berry-trifle-foodie-flicks/#commentsFiled under: ,



If there's one thing that can beat all the baking restrictions the summer imposes, it's a deliciously layered trifle. There's no baking, no freezing and it only takes a fraction of the time a dessert cooked in the oven requires.

This video comes to us from Simple Foodie, which revels in quick and easy ways to satiate the appetite. If you're tight on time, simply buy a pound cake and whipped cream from the store and macerate the seasonal berries before layering the trifle. (If you have a touch more time and are feeling motivated, turn a perfectly fine dessert into a real winner by dolloping on some homemade whipped cream, because let's face it -- Cool Whip just isn't the same thing).

What's your favorite trifle combo?
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]]>Simple FoodieSimpleFoodietrifleMonika Bartyzel2009-06-05T11:00:00+00:00How to Slice an Octopus - Foodie Flickshttp://www.slashfood.com/2009/05/29/how-to-slice-an-octopus-foodie-flicks/http://www.slashfood.com/2009/05/29/how-to-slice-an-octopus-foodie-flicks/http://www.slashfood.com/2009/05/29/how-to-slice-an-octopus-foodie-flicks/#commentsFiled under:



Have you ever wondered how sushi chefs prepare the large, tentacle-ridden octopus into a delicious delicacy that ends up between your chopsticks? Or, if you're a more adventurous sort, just how you yourself could prepare the cephalopod for your plate?

The laid-back guys at Sushi Bar TV demonstrate just how easy it is to make an eight-legger ready for consumption: With a few slices and a little tenderizing, you're good to go. If the thought of slicing a whole octopus doesn't make you squeamish, watch the video above, in which host Jean Giron -- director of operations at San Diego's Sushi on a Roll -- prepares the octopus and uses it to make some tasty nigiri.

This is only one of the site's great videos. Check out the others, which include California rolls, poke salad and even the fearless Giron taking a bite out of fresh wasabi for a rather impressive, if stomach-turning, outtake.

[Via Sushi Bar TV]
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]]>octopuspreparing octopusPreparingOctopussushiMonika Bartyzel2009-05-29T11:00:00+00:00