How-To: Make Sous Vide Pot Butter
Everyone knows how to make a basic weed butter. We took New York chef, David Santos of Louro, to Denver, Colorado to show us how to make sous vide pot butter. He then used it to create the best marijuana meal the world has ever seen: perfectly roasted chicken with sautéed wild mushrooms and a pain perdu from the weed—ahem—pan drippings.
Just in time for Easter
The Restaurant World Is (Still) Sexist
Time magazine has pissed off the international restaurant world. They’ve alienated female chefs. Oh wait—they forgot them altogether. The recently released November issue is titled “Gods of Food: Meet the People Who Influence What (and How) You Eat.” A bro-centric series of culinary stories about key influencers in food, the content includes a list of 13 “Gods of Food” (no female chefs made the cut) and a visual “food family tree” of heavy hitters who have pioneered the current restaurant scene. You won’t find ladies in there, either.
Like a bad train wreck, Time issue editor Howard Chua-Eoan—the dude who edited this entire package—recently engaged in an offensively revealing interview with Eater’s Hillary Dixler to explain the sausage-heavy content. When asked about including groundbreaking female chefs to the “family tree” flow chart, Chua-Eoan responded, “the chart came about because men still take care of themselves. The women really need someone—if not men, themselves actually—to sort of take care of each other.” The chart failed to include key influencers like Alice Waters, Barbara Lynch, Anita Lo, Elena Arzak, April Bloomfield, Clare Smyth, and Dominique Crenn, for starters. And when it couldn’t get any worse, he added that the Time editors, “did not want to fill a quota of a woman chef just because she’s a woman. We wanted to go with reputation and influence.”
The issue and Howard Chua-Eoan’s recent interview are revealing by-products of the pervasive sexism that continues to exist throughout all aspects of the culinary world. Or in the words of New York chef Sarah Jenkins, “the relentless circle jerk between the media, PR agents, and the chefs or countries who employ them than any kind of reflection on what’s truly happening out there in the real world.”
London chef Margot Henderson—chef and co-owner of Rochelle Canteen, and wife of chefFergus Henderson—decided to call bullshit. Here’s her response to Time, the reality of women in the kitchen, and why she believes media will continue to promote men before women.
David Chang, René Redzepi, and Alex Atala look quite charming on the cover of Time, don’t they? I think that most of these chefs set out to become famous, putting themselves in front of newspapers. I think that women are getting on creating great restaurants, but men feel that they have to change the world. Australian chef Stephanie Alexander has one of the top restaurants in the world. She has now—admittedly—stopped cooking, but the people that she has taught are incredible. Her cookbooks are incredible. That’s the thing: women are better food writers than men, aren’t they [laughs]? And they often stop because they’re so successful and brilliant at writing books when the men aren’t [laughs]. That Time editor… what a wanker? To not even include Alice Waters in this piece? It’s pretty shocking.
If you think about it, women didn’t really start working in kitchens in the culinary world until about fifty years ago. We’ve got women like Angela Hartnett and Joyce Molyneux, one of the first female chefs to win a Michelin star. Angela is one of the chefs that influenced a whole generation of young men who went on to have great careers. Maybe men are better at taking? They recognize the good things that they’re doing and go with it. In all of these media focused articles, they’re often based on geography. Ferran Adrià is an amazing chef who has undoubtedly influenced food in this generation. David Chang is great, and so is René Redzepi, but it’s just that the hard hitting punch line of tacking the name “Gods” on the cover of Time, and the Time editor’s recent interview where he alludes to not including women—on purpose—is offensive.
Dealer’s Choice: Pawpaw, the Weirdest American Fruit You Never Knew About
Five years ago Ian Purkayastha, then 16, took out his life savings ($100) to buy Burgundy truffles on eBay, only to turn around and sell them at sky high prices to chefs in his home state of Arkansas. One year later he opted out of college to become the US president of the Italian truffle company P.A.Q., importing fresh truffles into the American market.
Now Ian is 21 and living in Brooklyn, where he works as a full-time food salesman, making fat stacks hustling fresh (and expensive) food products through the back doors of Michelin-starred restaurants around NYC. He’s got an impressive client list of over 300 restaurants nationwide that includes well known chefs like Sean Brock, Daniel Boulud and Jean-Georges Vongerichten. On any given day, you can find Ian b-lining straight through the back door of fancy kitchens, toting a chilled down backpack filled with $60,000 worth of white truffles, Moscow millionaire-quality caviar, and nondescript packages stuffed with a gamble of strange items—trout placenta, anyone? He almost always has legal seasonal shrooms on hand, like blue chanterelles and bears tooth, that can be hard to find beyond the floors of his delivery van, unless you’re tight with a mushroom forager in the Pacific Northwest.
Fresh Off the Boat: Back in Taiwan
In this episode of Fresh Off the Boat, Eddie heads back to Taiwan to get heavy into the heavy metal scene—face paint, screaming lessons, and furry pink pillows. Along the way, Eddie makes a quick pit stop to taste Taiwan’s famous “little snacks” in Gongguan before debating the pros and cons of Taiwanese independence over a home-cooked meal with local metal group CHTHONIC.
The family edition of Fresh Off the Boat brings you father-son hang time with Eddie and his dad in Taipei. The Huang men catch up over the most meticulously crafted dumplings in the world and pay a visit to Eddie’s grandpa’s resting place in Yang Ming Shan.
Watch Fresh Off the Boat - Taiwan, Part 3