All 'wd-50' Posts on Grub Street - New York Magazine's Daily Food Blog

NewsFeed

7/23/08

11:00 AM

Is There a Junk-Food Trend on the Horizon?

Photo courtesy of Doritos

In the Post today, Carla Spartos explores chefs’ ambivalent feelings about using MSG and other junk-food ingredients and methods in their dishes. Wyle Dufresne points out the similarities between the molecular-gastronomy movement and the guys who came up with Cool Ranch Doritos, the flavor of which he says he’d consider using in a mashed-potato dish. He tells the Post, “We had a lot of questions about cooking — about what was happening to our food as it was cooking — and some of the more traditional routes didn't offer a complete explanation, so we began to delve deeper into food science. And where are the food scientists working? In the commercial food industry.” Will fast food become more of a go-to? Will we now see empanadas described as “hot pockets” on the menu?

Snack Attack! [NYP]

More: NewsFeed »doritos, wd-50, wylie dufresne

NewsFeed

7/23/08

9:00 AM

Wylie Dufresne Wins Tofu-Cooking Contest

Don't spend it all on methylcellulose!Photo courtesy House Foods

Late yesterday afternoon the House Foods Tofu Around the World Cook-off was held at the Astor Center, and winner was … wd-50's Wylie Dufresne, whose high-tech creations trumped the efforts of Edward Higgins of Insieme, Akinobu Suzuki of Sakagura, and Erik Battes of Perry Street. Dufresne won $5,000 for his winning dishes, miso soup with instant tofu noodles and warm tofu custard with caramelized banana and granola sleeves. Grub Street reader Megan Canter was present at the event, got to taste the winning entry, and had this to say: “What a fun dish! The noodle ‘batter’ came in tiny squirt bottles with red caps — when squirted into the miso consommé, they firmed up pretty instantly. The soup itself was such a rich, concentrated flavor, really delicious.” Despite the fact that the contest was co-sponsored by the Gohan Society, which promotes Japanese gastronomy, not all the entries came from an Asian direction. Higgins presented tofu in carrozza, for example, and Battes crispy tofu with morels and sweet corn and lemongrass. The runners-up all got $500 checks, but not of the ceremonial oversize variety. That honor belonged to the mutton-chopped man from wd-50 alone.

Earlier: Four Chefs to Face Off in Tofu Battle

More: NewsFeed »akinobu suzuki, edward higgins, erik battes, gohan society, insieme, perry street, sakagura, tofu, wd-50, wylie dufresne

Two for Eight

7/18/08

4:00 PM

Tables Available at Anthos and Tailor; Jean Georges and wd-50 Mostly Booked

It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Certified Geniuses.

Edited by Josh Ozersky with Daniel Maurer

function escramble(){ var a,b,c,d,e,f,g,h,i a='<a href=\"mai' b='grubstreet' c='\">' a+='lto:' b+='@' e='</a>' f='nospam@nospam.com' b+='nymag.com' g='<img src=\"' h='' i='\" alt="Email us." border="0">' document.write(a+b+c+b+e); } escramble()

All Posts Tagged: ‘wd-50’

7/23/08

11:00 AM

7/23/08

9:00 AM

7/18/08

4:00 PM

7/ 2/08

4:00 PM

6/27/08

5:00 PM

6/18/08

4:00 PM

6/ 4/08

4:00 PM

6/ 2/08

12:30 PM

5/19/08

4:00 PM

5/16/08

3:00 PM

5/15/08

3:30 PM

5/ 1/08

4:00 PM

5/ 1/08

3:10 PM

4/30/08

10:00 AM

4/17/08

9:45 AM

4/15/08

4:00 PM

4/ 8/08

3:00 PM

3/28/08

4:00 PM

3/25/08

3:30 PM

3/12/08

4:00 PM

3/ 5/08

9:30 AM

2/21/08

10:00 AM

2/20/08

4:15 PM

2/12/08

9:30 AM

1/24/08

4:00 PM

12/10/07

4:00 PM

11/19/07

4:00 PM

11/ 1/07

4:00 PM

10/22/07

11:36 AM

10/16/07

4:00 PM

9/20/07

3:30 PM