Crabs feel pain, says a new study published in the Journal of Experimental Biology by Robert Elwood,professor of animal behaviour at Queen's University in Belfast. Despite the media feeding frenzy, this should not be news.
Eat this, drink that in Chicago
Jan. 18, 2013
Saturday, January 19
Chicago Foodways Roundtable presents From Cinnamon To Saffron: Demystifying Indian Cooking in the Western World at Kendall College. Local blogger Ranjini Rao, author of Mango Masala: 60 Indian Recipes From Your Local Supermarket, talks and will also serve samples from her book. This event will be recorded for WBEZ’s Chicago Amplified.
When Harold and Kumar don't go to White Castle
Jan. 16, 2013
[J]ust thinking about those tender little White Castle burgers with those little, itty-bitty grilled onions that just explode in your mouth like flavor crystals every time you bite into one... just makes me want to burn this motherf---er down.
— Harold & Kumar Go to White Castle, Burger Shack Employee
Aspic is a gelatin made with stock or consommé, the latter perfectly clarified, classically with a raft of egg whites. It was once used as a preservation method in the Middle Ages, sealing meat from air and slowing spoilage.
Best Picture breakdowns: 'Beasts of the Southern Wild' review
Jan. 13, 2013
"It’s hard to explain," said director Benh Zeitlin on the plot of his Oscar nominated film Beasts of the Southern Wild, during a visit with Vocalo Morning AMp hosts Molly Adams and Brian Babylon last summer.
Beasts was nominated last Thursday for four Academy Awards: Best Picture, Best Directing, Best Actress (Quvenzhané Wallis), and Best Adapted Screenplay (Zeitlin and Lucy Alibar). This is Zeitlin's first feature film, but it's already won the coveted Caméra d'Or at Cannes and Grand Jury Prize at Sundance. Wallis was only five years-old when she auditioned and is the youngest ever Best Actress nominee, now at 9 years-old.
Only in Chicago: Filipino cake, Frank Lloyd Wright wintermarket, and more
Jan. 11, 2013
Saturday, January 12
Culinary Historians of Chicago presents The Frosting on the Filipino Cake: A family carries on their matriarch's dessert legacy, at Kendall College. Mrs. A. Cupcakes chef/owner Delia Anama, who grew up in her native Philippines, will demystify Filipino desserts and delicacies. This event will be recorded for WBEZ’s Chicago Amplified, but you must attend to taste Mrs. A's samples of sweet Filipino rice cakes.
Shark fin: It's not what's for dinner
Jan. 9, 2013
The new Illinois law banning shark fin went into effect on New Year's Day, but you can still legally eat shark fin soup in Chicago's Chinatown today. If you already had shark fin before January 1, 2013, you "may possess, sell, offer for sale, trade, or distribute a shark fin" until July 1, 2013, so eat up.
Or don't.
The package of dried shark fin you see above is "20 or 30 years-old" according to its owner, who received it as a gift, and has no plans to ever cook or eat it.
I have eaten shark fin, in soup at Chinese banquets in this country and as sushi in Japan, but have never ordered it myself.
Miracle berries, Epiphany treats and more
Jan. 4, 2013
Friday, January 4
WBEZ blogger alum Mark Bazer hosts the first Interview Show of the new year with very special guest, Moto and iNG chef/owner Homaro Cantu, at the Hideout. Cantu's book, The Miracle Berry Diet Cookbook, has just been released, a project nearly a decade in the making. The so-called miracle berry grows wild in West Africa and transforms flavors, most notably, sour to sweet. Cantu will offer a miracle berry tasting at the show. He's also teaching a miracle berry cooking class, with a six course "flavor tripping" tasting menu at iNG until Jan. 12, which includes a copy of the book.
RIP food trucks, and trends for 2013
Jan. 2, 2013
RIP Chicago food trucks
How many food trucks have been licensed to cook on board in Chicago? Answer: zero. My colleague Monica Eng reports 109 truck owners have applied for the new Mobile Food Preparer license, but none have been approved, since the city passed the ordinance back in July.