There is a dichotomy in the world of olive oil that’s every bit as important as the wine world’s red-white dichotomy: some people prefer olive oils made from under-ripe olives, some people prefer olive oils made from fully ripe olives. The styles are as different as night and day. Each style has its advantages…but each style also has its disadvantages.
We’re sitting pretty in the food world at the start of 2013: gak, is there ever new-found sophistication among millions of American food-lovers! Of course this means that some dishes are going viral on us…and of course this means that many chefs are getting them wrong.
Tuesday, January 8, Lead Story:
Hot New Dishes, but for Me…Hot New Peeves!
So the restaurant world has arrived at a number of oh-so-trendy dishes that weren’t in the regular rotation just a few years ago. But…are the restaurateurs getting them right? In some cases, tragically “no.” Log on Tuesday as I blow the whistle on the new poseurs.
The name of this dish is a complete surprise–because when the Pennslyvania Dutch say “pot pie,” they’re not talking about a baked pie with golden pastry on top! They are talking about a wonderful meat stew that includes large, slippery noodles called “pot pie squares.” The Amish might use any number of meats in this dish–but I’m partial to the following Chicken “Pot Pie” recipe given to me by an Amish friend. Amish Chicken Pot Pie can be served either as a side dish, or as a main course.
Interested in the world’s greatest lamb chops? Last spring I lined up what I surely believe to be the two contenders, both in Greece…and I had myself a lamb-chop-judging! Follow it all right here on DRTV!