Behind the Scenes

Too Many Cooks: What are Your KItchen Tics?

By • March 30, 2012 • 16 Comments

Too Many Cooks: What are Your KItchen Tics?

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

If you spend enough time in the kitchen with someone who's serious about cooking, you're bound to start noticing the little things they do that seem so unusual to you, but so natural to them. We call them "kitchen tics" -- if you've ever spent twenty minutes trimming thyme from its stems to get it "just right," or oiled your cast iron pans so obsessively that your roommates are scared to so much as look at them, you know what I mean.

This week, we share our (perceived) kitchen tics. And for a treat, our significant others share what they see as our tics, as well.

What are the weird things that you do in the kitchen? Of course, they're not weird when you do them.

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Sundry Topics

Announcing the FOOD52 Facebook app!

By • March 30, 2012 • 4 Comments

Announcing the FOOD52 Facebook app!

Exciting news -- thanks to the hard work of our fantastic team of developers, you can now save recipes from FOOD52 to your Facebook Timeline! The screenshot above is what the app looks like; we hope you'll use it to share your favorite recipes with your Facebook friends.

Using the tool is easy:

• There's a new button on the left of each recipe page: Save to Facebook.

• When you click on that button, you'll be asked to log into Facebook (if you aren't already).

• Then, and you only have to do this once, you'll be asked to authorize the FOOD52 Timeline app. We promise that we'll never, ever post to your Facebook wall without your knowledge.

• After you've authorized the app, it will post to your wall in a special FOOD52 box. It's an easy way to share your favorite recipes!

We'd love to hear what you think of the app. Let us know if you have comments or questions!

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Sundry Topics

UPDATE: 3-4 PM TODAY - Melissa Clark's Hotline Office Hours

By • March 29, 2012 • 6 Comments

UPDATE: 3-4 PM TODAY - Melissa Clark's Hotline Office Hours

Calling all Hotliners!

We're proud to announce a new feature on the Hotline next week: Office Hours, in which our favorite cookbook authors, chefs and producers will be on the line to help with your questions about cooking in real time.

Kicking off Office Hours is Melissa Clark, award-winning New York Times food columnist and author of over 30 cookbooks including The Piglet 2011 contender Cook This Now.

You might try asking Melissa for the best variations on her famous crunchy kugel, or get advice on which herbs to add to her genius duck confit. She'll do her best to answer your burning cooking questions!

Here are the details:

• Melissa Clark will be answering questions on Thursday, March 29 from 3-4pm EST from the Hotline, Twitter, and our FOOD52 Hotline iPhone app (download it free here).
• On the Hotline & Hotline app, be sure to include #askmelissaclark in the Title of your question.
• On Twitter, be sure to include #askmelissaclark and @food52hotline in your question so we can find your tweet!

See you on the Hotline!

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Behind the Scenes

FOOD52 and the NYC Tech Community

By • March 29, 2012 • 2 Comments

FOOD52 and the NYC Tech Community

Just as we're all part of the FOOD52 community, FOOD52 itself is part of the fabric of startups in New York City. This video by the New York Tech Meetup -- introduced by Mayor Michael Bloomberg himself! -- features a handful of the best NYC startups around: Flickr, Foursquare, Tumblr...and FOOD52!

You can find Amanda at around the 40-second mark, and click through to watch the video. It's a lot of fun.

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Amanda's Kids' Lunch

Amanda's Kids' Lunch

By • March 29, 2012 • 4 Comments

Amanda's Kids' Lunch

What's for lunch in the twins' lunchboxes today? Looks like a really good one!

The grain salad you see is couscous with citrus, thyme, and raisins -- a riff on this contest runner up from the first FOOD52 cookbook -- and it's topped with good-quality oil-packed tuna. A kale salad (looks like Lacinato) rounds out the meal, and for dessert it's chocolate cake. Specifically, it's the Community Pick Chocolate and Cabernet Sauvignon Italian Cake. It was made with pinot noir, but yes, the wine is cooked!

What's for lunch today? Anyone else have chocolate cake in their plans?

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Supply Chain

A Day in the Life of a Barbecue Pitboss

By • March 29, 2012 • 4 Comments

A Day in the Life of a Barbecue Pitboss

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Supply Chain follows Rodney Muirhead into the kitchen of Podnah's Pit in Portland, Oregon for some first-class barbecue.

Since its opening in 2006, Rodney Muirhead has been the pitboss as Podnah's Pit in Portland, Oregon. What does that mean aside from the fact that he has the coolest job title ever? It means that Rodney and his pit crew are up at 5:00am every morning to light oak logs in the firebox and start smoking the 500 pounds of meat that they serve each day, everything from brisket to pulled pork to ribs.

Don't let its location in the Pacific Northwest fool you: Podnah's Pit serves serious Texas barbecue. The restaurant is even named for Rodney's grandfather's nickname -- "Howdy, partner" equals "Howdy, podnah" in Texan. And along with slow-smoked meat you can expect an array of Southern fixings: cornbread, collard greens, and even migas.

We love the integrity, dedication, and just plain hard work that the Podnah's staff brings to their restaurant. Want to see for yourself? Last Saturday, Rodney recorded a typical day at the Podnah's for us -- it's the next best thing to one of their sliced brisket sandwiches. (Or a smoked prime rib cheesesteak.)

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