KONSORTIUM

Red Rooster & Food Republic - Harlem

Renowned Chef Marcus Samuelsson has taken his love of international cooking and positioned it in Harlem, New York. Here, Life+Times samples the chef’s latest dishes and peruses his newest venture, lifestyle site Food Republic.

 

50 Cent (@50cent) and Deepak Chopra

50 Cent’s releases his latest Street King,” commercial but this time 50 cent gets a assisted by the Indian medical doc Deepak Chopra for the Street King promo.

 

Stella Lucido Stovetop Espresso Maker

Stella Lucido Stovetop Espresso Maker 
If Cindy Crawford was an espresso maker, she'd be this one. But it doesn't only look great, it makes some pretty badass espresso. If you want the lucky guy or gal to think about you every morning, get them one of these.

$104, available at kaufmann-mercantile.com

 

KRUPS ESPRESSERIA FULLY AUTOMATIC ESPRESSO MACHINE

It might take a long time to recoup the money versus what you would have spent at Starbucks every day, but to have gourmet-quality espresso at home, it's well worth it. The Krups Espresseria Fully Automatic Espresso Machine ($800) aims for a perfect brew every time, thanks to a patented brewing chamber with a single thermostat for constant heat, a built-in grinder for the freshest possible taste, an integrated frothing unit, and a central one-touch button and LCD screen for simple operation. Good luck breaking the news to your favorite Barista.

 

Food: Chicken Rice

 

Hot App: iGrill

 

The iGrill, a wireless cooking thermometer. 

How-To: Roast a Turkey

A beautifully roasted turkey. Photo by Kimberly Vardeman/Flickr/CC

 

Thanksgiving: a time for families to get together and fight like cats and dogs over the delicious bits of golden, perfectly roasted turkey. Or maybe just fight like cats and dogs over nothing.

If you're hosting a Thanksgiving dinner, we can't stop the old sibling resentments from bubbling up, but we can help you make sure your turkey is golden, moist and delicious.

Here's our guide to roasting the perfect turkey.

Full Story

 

 

Whole Mangalitsa Ham and Carving Stand

Everytime I go to Spain I can NEVER get enough of this ham....simply the best flavor I have ever tasted!!

The hairy, 300 lb. pigs are ugly as hell in life, but their meat is unctuous, earthy, and unlike anything you've ever tasted. And yes, the stand comes with the ham.

$549, available at gilttaste.com

Frankenmeat, Would You Eat It?

 

Caviar 101

By Departures Dispatch 

Now you can buy everything online—even caviar. When one ofDepartures favorite dot-com shops, Ahalife, recently started offeringMarky's caviar (a company famous for doing caviar DNA testing to ensure consistent taste), we decided to dig through our archives to revisit this comprehensive look at the top places to buy caviar on the web. We also found these tips for the caviar connoisseur:

How long does caviar keep? 

Caviar is perishable and packed to order so only buy what you plan to eat soon. "Fresh caviar should be used within ten days to two weeks and refrigerated in our insulated bags," says Betsy Sherrow, the president of the Seattle Caviar Company. Always store it in the coolest part of the refrigerator—the ideal temperature is between 26 and 32 degrees (never freeze it, though). "Opened jars and tins should be treated like fresh fish and eaten within two days," Sherrow adds.

How much caviar should I serve per person? 

Peter Struffenegger of Sterling Caviar recommends having on hand at least a half ounce to one ounce for straight-from-the-tin enthusiasts. If you’re planning to serve it as part of a caviar-based appetizer for eight to ten people, make that three ounces. When you’re using the caviar as a garnish, fig-ure that one ounce yields 20 one-quarter-teaspoon servings.

How about The presentation? 

Serve caviar in a glass or mother-of-pearl dish, advises Sterling Caviar’s Struffenegger. As metal will adversely affect the flavor, use mother-of-pearl, horn, or even plastic spoons (caviar "tins" are lined with a thin layer of plastic). Set the dish in a shallow bowl filled with crushed ice to keep the caviar cold.

What is the best way to enjoy caviar? 

Armen Petrossian recommends placing a small spoonful at the back of your mouth, gently crushing the beads against your palate with your tongue. Serving it with blini and crème fraîche is nice, but skip the onions and lemon, which can mask the flavor and the texture.