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The original Iron Chef cooking show, devised by Fuji TV in Japan, ran from 1992 through 1999. We were mesmerized each week, as two Iron Chefs had less than an hour to cook a multi-course gourmet meal based on the ingredient of the week (which remained a surprise until the filming began). What emerged in…
Continue reading “EVENT: We Meet Iron Chef Hiroyuki Sakai At Benihana”
Chef Johnny Gnall hasn’t made kale chips yet (see the review), but he does dehydrate. Dehydrated foods are used in a myriad of applications, says Chef Johnny. From Michelin-star kitchens to backwoods cabins full of deer jerky, people have long been removing the moisture from their food in a variety of ways. The technique began…
Continue reading “TIP OF THE DAY: Home Dehydrating”
Rhythm Superfoods kale chips are a healthy snack, bursting with vitamins and flavor. Photo by Elvira Kalviste | THE NIBBLE. It’s been three decades since Terra brand Root Chips first hit the market: a glamorous, tasty and seemingly better-for-you bag of gourmet chips made from batata, parsnip, ruby taro (most people think they’re beets),…
Continue reading “TOP PICK OF THE WEEK: Kale Chips”
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