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Bobby's Triple Threat
''Bobby's Triple Threat'' is a television series featuring chef Bobby Flay on the Food Network, in the United States. Format Bobby Flay invites a chef to his club to compete in three culinary rounds against his handpicked titans: Brooke Williamson, Michael Voltaggio and Tiffany Derry. For each round, the challenger picks the titan of their choosing to cook against. In the first two rounds, Bobby Flay provides two ingredients for the chefs to cook with to make two dishes in 40 minutes. In the final round, the challenger picks the two ingredients they and the final titan will cook with for one dish in 45 minutes. Each round is judged in a blind taste test by one judge, with the first two rounds worth 10 points each and the final round worth 20 points. If the challenger has a higher final score than the titans, they win $25,000 in cash and a locker at the club with their name plastered on, allowing them to return to the club whenever they want to. The presentation of ''Bobby's Tripl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bobby Flay
Robert William Flay (born December 10, 1964), is an American celebrity chef, restaurateur, and reality television personality. Flay is the owner and executive chef of several restaurants and franchises, including Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He has worked with Food Network since 1995, which won him four Daytime Emmy Awards and a star on the Hollywood Walk of Fame. Early life Flay was born on December 10, 1964, in New York City to Bill and Dorothy Barbara (McGuirk) Flay. He was raised on the Upper East Side neighborhood of Manhattan. He is a fourth generation Irish American and was raised Catholic, attending denominational schools. At age 8, Flay asked for an Easy-Bake Oven for Christmas. His father thought that a G.I. Joe would be more gender-appropriate. Despite his father's objections, he received them both. Career Flay dropped out of high school at age 17. He has said his first jobs in the restaurant industry were at a pizza parlor and Baskin-Robbins. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Snapper
Red snapper is a common name of several fish species. It may refer to: * Several species from the genus ''Lutjanus'': ** ''Lutjanus campechanus'', Northern red snapper, commonly referred to as red snapper in the Gulf of Mexico and western Atlantic Ocean ** ''Lutjanus purpureus'', Southern red snapper, is one of several ''Lutjanus'' species called red snapper (or by the name ''huachinango'' in Mexico) or Pargo in South America ** Red snappers from Southeast Asian waters may be ''Lutjanus'' species such as ''Lutjanus argentimaculatus'', ''Lutjanus malabaricus'' and ''Lutjanus sebae'' * Several species from the genus ''Sebastes'': ** ''Sebastes miniatus'' ** ''Sebastes ruberrimus'', commonly referred to as red snapper along the Pacific coast of North America * Several species from the genus ''Centroberyx'': ** ''Centroberyx affinis'', commonly referred to as red snapper in New Zealand ** '' Centroberyx gerrardi'', one of several species commonly referred to as red snapper in Australia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelle Bernstein
Michelle Bernstein is an American chef from Miami, Florida. She is an expert in the Latin-style flavors of cooking. She is a James Beard Foundation Award recipient. Early life The daughter of an Argentine-Jewish mother and a father with Russian-Jewish heritage, Bernstein graduated from high school at 16 and moved to New York City to study dance at Alvin Ailey American Dance Theater. When an injury ended her career as a ballerina, she returned to Miami to study culinary arts at Johnson & Wales University. Career Bernstein won the James Beard Foundation Award for best chef in the South in 2008. In 2001 she opened the restaurant Azul at the Mandarin Oriental. ''Esquire Magazine'' food critic John Mariani called it "the best new restaurant in America''.'' Bernstein was a co-host of the Food Network series ''Melting Pot'' and was once in a battle on '' Iron Chef America'' versus Bobby Flay, which she won. She has appeared as a guest judge on ''Top Chef''. She also hosts a PBS weekly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masa
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalization, nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American cuisine, Latin American dishes. It is dried and powdered into a maize flour, flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish language, Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Smut
Corn smut is a plant disease caused by the pathogenic fungus ''Ustilago maydis'' that causes smut on maize and teosinte. The fungus forms galls on all above-ground parts of corn species. It is edible, and is known in Mexico as the delicacy ''huitlacoche''; which is eaten, usually as a filling, in quesadillas and other tortilla-based foods, and in soups. Etymology In Mexico, corn smut is known as ''huitlacoche'' (, sometimes spelled ''cuitlacoche''). This word entered Spanish in Mexico from Classical Nahuatl, though the Nahuatl words from which huitlacoche is derived are debated. In modern Nahuatl, the word for ''huitlacoche'' is ''cuitlacochin'' (), and some sources deem ''cuitlacochi'' to be the classical form.Guido Gómez de Silva, "Diccionario breve de mexicanismos", Fondo de Cultura Económica, Mexico 2001. Entries for "huitlacoche" and "cuicacoche o cuiltacoche". Some sources wrongly give the etymology as coming from the Nahuatl words ''cuitlatl'' ("excrement" or "r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange (fruit)
An orange is a fruit of various citrus species in the family (biology), family Rutaceae (see list of plants known as orange); it primarily refers to Citrus × sinensis, ''Citrus'' × ''sinensis'', which is also called sweet orange, to distinguish it from the related ''Citrus × aurantium'', referred to as bitter orange. The sweet orange reproduces asexually (apomixis through nucellar embryony); varieties of sweet orange arise through mutations. The orange is a Hybrid (biology), hybrid between pomelo (''Citrus maxima'') and Mandarin orange, mandarin (''Citrus reticulata''). The chloroplast genome, and therefore the maternal line, is that of pomelo. The sweet orange has had its full Whole genome sequencing, genome sequenced. The orange originated in a region encompassing Southern China, Northeast India, and Myanmar, and the earliest mention of the sweet orange was in Chinese literature in 314 BC. , orange trees were found to be the most Tillage, cultivated fruit tree in the wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck As Food
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chipotle
A chipotle (, ; ), or ''chilpotle'', is a smoking (food), smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican cuisine, Mexican and Mexican-inspired cuisines, such as Tex-Mex cuisine, Tex-Mex and Southwestern United States dishes. It comes in different forms, such as ''chipotles en adobo'' (stewed in adobo sauce). Production Jalapeño pepper (''Capsicum annuum'') is one of the most typical ingredients of Mexican cuisine. This chili pepper is consumed at the rate of 7–9 kg per year, per capita. It is mostly consumed fresh but in different forms, such as pickled, dried, and smoked. Jalapeño varieties differ in size and heat. Typically, a grower passes through a jalapeño field, picking the unripe, green jalapeños for the market. Jalapeños are green for most of the season, but in the fall, which is the end of the growing season, they naturally ripen and turn bright red. In Mexico and the United States, there is a growing marke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pineapple
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically matures within a year. Botany The pineapple is a herbaceous perennial, which grows to tall, although sometimes it can be taller. The plant has a short, stocky stem with tough, waxy leaves. When creating its fruit, it usually produces up to 200 flowers, although some large-fruited cultivars can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marc Forgione
Marc Forgione is an American chef who formerly competed in Food Network's ''Iron Chef America'' and is now the owner of Restaurant Marc Forgione in Tribeca, New York City. He was born on December 16, 1978, and raised in Bellerose, New York. Chef Forgione competed on, and won season three of ''The Next Iron Chef'' in 2010. Early life Marc began his career at the age of 16, joining his father, Larry Forgione, in the kitchen at An American Place. Marc fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own. Marc is related to Padre Pio, Francesco Forgione, a Catholic saint, who is a great, great uncle of his father Larry. Marc opted for a traditional four-year education at the University of Massachusetts Amherst, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants in New York City, New York, with chef Kazuto Matsusaka. These stints would lay the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime Leaves
''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. Names "Kaffir" is thought to ultimately derive from the Arabic ''kafir'', meaning ''infidel'', though the mechanism by which it came to be applied to the lime is uncertain. Following the takeover of the Swahili coast, Muslims used the term to refer to the non-Muslim indigenous Africans, who were increasingly abducted for the Indian Ocean slave trade, which reached a height in the fifteenth and sixteenth century. The most likely etymology is through the Kaffirs, an ethnic group in Sri Lanka partly descended from enslaved Bantu. The earliest known reference, under the alternative spelling "caffre" is in the 1888 book ''The Cultivated Oranges, Lemons Etc. of India and Ceylon'' by Emanuel Bonavia, who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
