Gourmet.com – A Brief Reprieve

As various publications and blogs reported yesterday, Gourmet Magazine is closing, effective immediately. The big question stirring around the web now however is, “What about Gourmet.com?

While the site apparently won’t be publishing any new content, according to this memo from Drew Schutte, senior vice president and chief revenue officer at Conde Nast Digital, the Gourmet.com site will remain accessible through the end of the year:

Changes like this are tough, but the long term goal is a positive impact on our overall business.

To that end, a singular focus now within the Bridal category, should have a positive impact on our sales and marketing efforts.
In regard to Cookie.com and Gourmet,com, the sites will remain up at least through the end of the year.

If you have advertisers booked into 2010 or feel those booked on them now will be interested in a change, please call Christine to discuss.

Between Epicurious, our editorial for Mom’s, and new Mom’s demographic buy, we have solid options to offer.
Source: Mediaite.com

So what does this mean to you? It means you don’t have to panic to grab recipes off of Gourmet.com for archiving RIGHT THIS VERY SECOND!! You’ll have a couple of weeks to say goodbye, cry in your wine and pick out the classic and elegant recipes you’ll pass on to your children as part of your family food heritage.

The Chairman would be proud. . .

One of my favorite foodie shows of all time is the original Iron Chef. Not that lame Iron Chef America (face it, the only thing that show has going for it is Alton Brown and Iron Chef Masaharu Morimoto). I’m talking the original, Japanese series with Chairman Kaga, Allez cuisine and all.

And for the record, my favorite Iron Chef is and always has been Hiroyuki Sakai, but I digress.

Nomura's JellyfishToday, I came across a facinating article with a very unique solution to a very unique problem that would make Chairman Kaga grin more flamboyantly than any of his costumes. It seems that for the last several years the sleepy fishing village of Obama in the Fukui Prefecture of Japan has been invaded by Nomura’s jellyfish. Now these aren’t your run-of-the-mill little piles of clear goo you find washed up on the shore occassionally. These are six and a half foot wide, 450 pound monsters and their presence is taking a heavy toll on the local fishing.

Now, they could have sat around bemoaning their lot…the loss of jobs, the loss of quality catches in their nets, but instead, the enterprising high schoolers at Obama Fisheries High School did something the Japanese are well known for…

They figured out how to eat them.

Jellyfish CaramelsThat’s right, students took the jellyfish, boiled them down to a thick paste, dried it, then ground it up into a fine powder. They then made it into cookies and now into caramels. In fact, they’ve done such a fine job that the Japan Aerospace Exploration Agency is considering adding their sea-inspired treat to the official menu for astronauts aboard the International Space Station.

Who knows…maybe it will be in a dessert coming soon to a grocer near you!

(Thanks to PinkTentacle.com for this fun foodie treat!)

What is your foodie pet peeve?

So – you have just spent the last 30 – 60 minutes cranking out some awesome grub that you have seasoned perfectly (and tasted to make sure.) You plate it up artfully and bring it out and place it in front of your guests… and the first thing that they do is attack your pride and joy with the salt and pepper – assuming it needs it? (without even a taste first)


What is your foodie pet peeve? Please discuss below.

The one, the only, Carolyn Tang

Today, Wade and I had the pleasure of talking with the extraordinary Carolyn Tang from UrbanVivant.com. (If you are in the affiliate marketing industry, you will also recognize her as the ShareASale goddess she is.) We didn’t really have a set topic this time, so we covered a myriad of subjects in our 35 minutes or so, ranging from Carolyn’s own love of food, why she started her website and her favorite recipes to a fast paced discussion of our favorite Food Network hosts and shows. (I still miss the original Iron Chef! Come back Hiroyuki Sakai!)

Carolyn has always been one of our favorite folks because of her work in the industry, but now that we know she’s a foodie too, we love her even more!


Carolyn Recommends:
Foodie Mag: Saveur – gourmet food magazine full of recipes, techniques & culinary travel
Great Chicago Eats: Gioco – hip, Italian eatery located in a Prohibition-era speakeasy
Facebook Application: Food Porn – user submitted pictures of incredible food

Her own recipes:
Steamed Pork with Ground Rice
Orzo with Asparagus and Cheddar

The Foodie’s Curse

Grubbin Burger

Yesterday was Father’s Day and I was stoked to get an invite from my step mom to head over to my dad’s house and join them for a good old fashioned dad’s day barbecue. Nice – a relaxing afternoon to have a couple of beers or a couple glasses of wine and enjoy some BBQ food and relax.


I brought a salad dish with me – my signature Colorful Coleslaw ( a tweaked Weight Watchers recipe) and was ready to site back and enjoy some nice sausages and burgers. After some nice conversation I asked my dad when the burgers were going on.

“We thought you could handle the grilling duties” was his reply.

“No worries” I thought… where are the burger patties.

“Can you make them?” my step mom added.

So – next thing you know I am up to my armpits in ground beef, Worcestershire sauce, dried onions, dried garlic chips and some really awesome herbed sea salt (wow) and cranking out some serious patties. I think it was a good move all and all and everyone in attendance but my 4 year old raved about the grub. I even managed to drink a few glasses of a nice white wine (really rare for me) while I slaved over the hot grill.

It’s the curse of the Foodie though.. once everyone you know discovers your passion for food and appreciates your palette, you are going to be on the hook for cranking out the quality grub for others.

To all the dad’s out there, I hope you had an awesome Father’s Day. I know I did… it just rolled out a little differently than I thought it would.