If You Can't Beat 'Em, Eat 'Em. Cicada Cooking Swarms Eastern US.
Image Source: Carolyn Kaster/AP Photo
Brood X cicadas are reemerging after 17 years in the ground in the eastern United States. Many chefs are seizing upon the rare opportunity to put this sustainable animal protein to use. James Beard award winning chef Bun Lai serves them smoked in the shell like bacon bits on salads and steamed until soft then rolled into sushi. Others bread and fry the "shrimp of the soil" or roast and season them as crunchy snacks. Pro tip: Remove the wings before serving. Treat the shell like other animal skin: It's delicious crisped but could be removed to showcase the tender meat. Cicada tacos, anyone?
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Navigating The Murky World Of Olive Oils
Image Source: AP Photo
Virgin. Extra virgin. Extra light. Pure. There are now so many olive oil choices that most consumers are left scratching their heads. Does "extra light" mean fewer calories? Food journalist Katie Workman decodes the terms and explains what to look for. She also busts the myth that you can't cook with extra-virgin olive oil.
Forkability, Sauceability, And Toothsinkability Lead To New Dried Pasta Shape, Cascatelli
Image Source: Sfoglini
Dan Pashman thinks spaghetti is boring. To create something better, he embarked on a three-year journey and documented his pasta quest on his award-winning podcast The Sporkful. Pashman sank $10,000 into the project, traveling to North Dakota to learn about semolina, the flour used to make dried pasta. He interviewed designers and consulted with pasta makers. And he sketched umpteen shapes, all judged by three criteria: Forkability, sauceability, and toothsinkability. "A lot of pasta shapes are great at one or two of these three things. But very few nail all three," said Pashman. He ultimately partnered with Sfoglini, an upstate New York pasta company that now manufacturers his ideal shape, cascatelli. In Italian, it means "waterfall." The pasta is cascading all over the news, and so far reviews from chefs and food pros are positive. Mine's on order.
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Kingsford Charcoal Launches Scholarship To Promote Black Americans In Barbecue
Image Source: Kingsford
Kingsford's new "Preserve the Pit" program gives aspiring Black barbecue professionals a chance to train and network with some of America's top pitmasters. The program runs throughout 2021 and includes an undisclosed capital investment to kick-start the businesses of program participants. Mentors include barbecue historian Howard Conyers, chef Kevin Bludso, FoodLab executive director Devita Davison, and pitmasters Bryan Furman, Rashad Jones, and Amy Mills. Kingsford is accepting applications through March 1, and the inaugural class will be announced in April.
Pitmaster Rodney Scott Shares His Must-Have Whole Hog BBQ Ingredient
Image Source: Rodney Scott
For nearly 40 years, Rodney Scott has been perfecting his method of roasting whole hogs. In 2018, he won the James Beard Award for Best Chef Southeast (only the second pitmaster ever to win) and in 2020, he was featured in the Emmy-nominated Netflix show Chef’s Table: BBQ. Scott cooked his first pig at age 11 with his father at Scott’s Variety Store & Bar-B-Q in Hemingway, South Carolina. Today, Rodney Scott's Whole Hog Barbecue has locations in Charleston, South Carolina and Birmingham, Alabama with another spot set to open this summer in Atlanta, Georgia. "The flavor of the wood is my thing," says Scott. Although, when asked about the one ingredient any great barbecue should include, Scott replied, "I would say cayenne. I’m a fan of the cayenne."
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