Chef Dave Santos, Louro NYC

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Nordic Food Lab: On the hunt for Honey Ants in the Australian OutbackJosh Evans
This is the second installment of Dispatches from the Lab, a regular column in which the Nordic Food Lab share stories of their work and their travels. Today NFL researcher Josh Evans takes us to the Australian outback, where he and colleague Ben Reade recently traveled to investigate entomophagy as part of their research initiative to “make insects delicious to the Western palate.”
Once you get beyond the sounds of the four elderly ladies and their crowbars in the dirt, out of range of their colorful dresses, the outback looks the same in every direction: flat, scrubby, semi-arid, the earth cracked and full of new green after the recent rain. And no sign of a road or car.

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themadfeed:

This is the second installment of Dispatches from the Lab, a regular column in which the Nordic Food Lab share stories of their work and their travels. Today NFL researcher Josh Evans takes us to the Australian outback, where he and colleague Ben Reade recently traveled to investigate entomophagy as part of their research initiative to “make insects delicious to the Western palate.”

Once you get beyond the sounds of the four elderly ladies and their crowbars in the dirt, out of range of their colorful dresses, the outback looks the same in every direction: flat, scrubby, semi-arid, the earth cracked and full of new green after the recent rain. And no sign of a road or car.

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— 17 hours ago with 7 notes
What do you do when your dishwasher can’t come in last minute and you have a 25 person nose to tail 6 course pig tasting, 20 happy hour guests, and 40 a LA carte? You use these as a team and you bang it out. Great job @_nightowl_ @chefemmerz #achefslife #bangitout #doityourself #notforthetimid #onlythestrong

What do you do when your dishwasher can’t come in last minute and you have a 25 person nose to tail 6 course pig tasting, 20 happy hour guests, and 40 a LA carte? You use these as a team and you bang it out. Great job @_nightowl_ @chefemmerz #achefslife #bangitout #doityourself #notforthetimid #onlythestrong

— 1 day ago
#notforthetimid  #bangitout  #onlythestrong  #achefslife  #doityourself 
Today’s waste not want not dish. Coconut and lime snapper heads served with rice noodles tofu and veg. Come and get it.

Today’s waste not want not dish. Coconut and lime snapper heads served with rice noodles tofu and veg. Come and get it.

— 1 week ago with 1 note
Got my first typed article of hate mail today. This is how you know your doing a good job. You piss just enough people off! Lol let me now apologise to the Aussie nation for not saying eem-YOU!

Got my first typed article of hate mail today. This is how you know your doing a good job. You piss just enough people off! Lol let me now apologise to the Aussie nation for not saying eem-YOU!

— 1 week ago

How do we let a little steam off at Louro after a Saturday night? Late night fencing competition baby!

— 1 week ago
About to start setting up for my appearance on fox’s good day new York. Tune in at about 930.

About to start setting up for my appearance on fox’s good day new York. Tune in at about 930.

— 2 weeks ago
Desi is on love with our new snapper.

Desi is on love with our new snapper.

— 2 weeks ago
Desi working that pasta prep!

Desi working that pasta prep!

— 2 weeks ago
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What Does It Mean To Be Born Into a Legendary Restaurant Family?Jordana Rothman
There are dining destinations around the world — from Canlis in Seattle, Washington to Arzak in San Sebastian, Spain — that have been around for decades, even centuries, and continue to be operated by the direct relatives of those who first opened the places. 
Today writer Jordana Rothman talks to these people and explores how they feel about carrying on the family business. Did they ever have a choice in the matter? Did they maybe have to put aside their own aspirations to please the family and the public? Or did they want it along, flourishing once given the chance to put their own mark on the restaurant? 
Here’s Jordana: 
History and mythology are packed with tales of fractured bloodlines, reluctant heirs, and inherited errands. Arthurian legend tells of generations of Holy Grail guardians, born into the watch. There’s the unwilling George VI, dragged stuttering into the House of Windsor. And Kim Jong-nam is said to have fallen out of his despot father’s favor after trying to visit Disneyland — no dictatorship for you, young man. 
The thing about the prodigal sons, though, is that they almost always come home. What’s bred in the bone, they say, comes out in the flesh.
For barbecue icon Wayne Mueller, that’s especially true.

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There are dining destinations around the world — from Canlis in Seattle, Washington to Arzak in San Sebastian, Spain — that have been around for decades, even centuries, and continue to be operated by the direct relatives of those who first opened the places. 

Today writer Jordana Rothman talks to these people and explores how they feel about carrying on the family business. Did they ever have a choice in the matter? Did they maybe have to put aside their own aspirations to please the family and the public? Or did they want it along, flourishing once given the chance to put their own mark on the restaurant? 

Here’s Jordana: 

History and mythology are packed with tales of fractured bloodlines, reluctant heirs, and inherited errands. Arthurian legend tells of generations of Holy Grail guardians, born into the watch. There’s the unwilling George VI, dragged stuttering into the House of Windsor. And Kim Jong-nam is said to have fallen out of his despot father’s favor after trying to visit Disneyland — no dictatorship for you, young man. 

The thing about the prodigal sons, though, is that they almost always come home. What’s bred in the bone, they say, comes out in the flesh.

For barbecue icon Wayne Mueller, that’s especially true.

Read More

— 2 weeks ago with 19 notes