Would you drink your rosé on the rocks, like Martha Stewart?
Martha Stewart isn’t afraid to break a couple rules in the kitchen. She puts mayonnaise on her grilled cheese (like in this recipe), washes her knives with wine corks and boils her lobster with tequila. Now, according to an interview in Jezebel—she puts ice in her rosé.
To any primo vinos, this might sound like blasphemy. But Martha can be quirky. Did you know she keeps 30 canaries in her dining room?
Martha likes to keep her rosé cold on a hot night, but she also thinks that adding ice prolongs a glass of wine. She admits she doesn’t drink a lot, so adding a few cubes can make one glass go a little further—allowing her to savor the rosé a bit more. (Maybe in her very own drinkware.)
It might seem like an amateur move, but Martha Stewart knows her wine. She has her own line of vinos that sell for $30 or less: the Martha Stewart Wine Co. Eight of her bottles are rosés—and she doesn’t sell anything that she hasn’t personally tasted and approved.
Having a couple cubes in your rosé (or pino grigio or Chardonnay) will keep your glass cold but might lead to watered-down vino. Martha wants a cool glass, and prizes temperature over mouthfeel and taste. For those who aren’t particularly picky, the difference probably isn’t noticeable.
If this isn’t convincing enough to send you to the ice machine, don’t worry: there are other options for a quick chill. Wrap a bottle in a wet towel before throwing it in the fridge for a super-speedy temperature shift. You can also use frozen grapes or rosé cubes in place of ice cubes.
However, not all of us are opposed to having our rosé on the rocks. In the words of Martha Stewart, rosé season should last all year long. Jon Bon Jovi agrees!
The latest celebrity feud comes from two iconic figures in the world of food: Martha Stewart and Jack Box.
As part of Jack’s new game day promotion, the fictitious figurehead crashes a segment in Stewart’s studio kitchen during her demonstration on how to make a Banh Mi-inspired fried chicken sandwich. During the “taping” she conveniently comments to viewers that they would not be able to find something like her sandwich at a fast food restaurant.
This enrages Jack who storms the set and exclaims that his new “food truck series” actually carries an Asian-inspired crispy chicken sandwich, albeit not a Banh Mi.
The sandwich features crispy fried chicken, an Asian slaw, Gochujang mayo, served on a toasted baguette. Kind of an amalgam, taking elements from different Asian cuisines.
To add further layers to their dispute, text messages were leaked between the two icons:
Wonder if this beef will get squashed after a limited time, or if it’ll be another Jimmy Kimmel and Matt Damon feud. In the meantime, that sandwich doesn’t sound half bad.
Jack’s new food truck series will debut a trio of sandwiches inspired by gourmet food truck items.
Ask anyone what the greatest love scene in movie history is, and they’ll immediately point you to the film Ghost. The clip featuring Patrick Swayze and Demi Moore at a pottery wheel is about as romantic as you can get.
In fact, that movie moment is so iconic that many have attempted to recreate it. None of their tries, however, are as hilarious as Snoop Dogg and Martha Stewart’s recreation of that steamy moment.
The two celebrities recreate the scene in a commercial for their show, Martha and Snoop’s Potluck Dinner Party. Instead of working with a pottery wheel, however, Martha and Snoop are decorating a cake.
To be honest, the pair recreate the scene to absolute perfection. However, it’s still pretty funny to imagine Martha Stewart and Snoop Dogg in the roles of Patrick Swayze and Demi Moore. Nonetheless, it’s a perfect tribute to a timeless movie, and we can’t wait to see if the new season of their show contains any more such gems.
Even with food as simple as scrambled eggs, chefs always have their own special methods to cooking.
You might think you know how to cook a mean scrambled eggs, but between some of your favorite chefs such as Gordon Ramsay and Bobby Flay, you’ll learn that there’s so many ways to get that egg just right.
While every one of these chefs takes a different journey, the destination is always perfect, so take a look at all the methods, and see which works best for your scrambled masterpiece:
Gordon Ramsay came out on Jimmy Kimmel back in 2004 and showed how he makes his scrambled eggs. One of his secrets involved adding butter during the egg whisking process. He also suggests moving the pan and spatula at the same time. He has also been known to take the pan on and off the heat a few times, like shown in this alternate video.
Of course, Ramsay got a little theatrical toward the end of the Jimmy Kimmel segment, but that’s just Gordon being Gordon.
Some chefs like putting milk in their scrambled eggs, but if you still want to add some creaminess without the lactose, Chef Melissa uses lactose-free milk, and it still works. We also learn from this video that butter has very low lactose levels, so it’s still generally OK to use, even if you’re intolerant. That totally depends on the person, though.
Jamie Oliver’s a ‘G’ so he actually has three different ways of making scrambled eggs. In this video he teaches us how to make scrambled eggs the English way, French way, and American way.
For the English eggs, he stirs it every 5 seconds, but he cooks at a medium heat, leaving curds and moisture in the final product.
For the French version, he cooks the eggs over boiling water. The slow cooking process actually takes about six minutes, so you’ll need some patience for the French method. These eggs come out so creamy, they actually look like grits.
The American-style eggs aren’t quite as complex, but you still have to slowly cook them, gently brushing the egg.
This video isn’t very long, as Bobby probably assumes you know your way around a scrambled egg, but he does provide one key tip. Bobby doesn’t like to add salt until the very end of the cooking process, because salt can interfere with the classic curds you want in your scrambled eggs.
It seems that Rachael’s audience members fall apart when it comes to making eggs, thankfully, she was there to school everyone on the cooking process. She teaches how to make fried eggs, but at the 3:30 mark, she digs into the scrambled goodness. Her key tip is to not just add butter, but to add FROZEN butter to the egg in order to enhance the flavor. She even adds hot sauce before whisking, because, hell yeah!
Emeril really gets specific with his instructions, which is pretty awesome. He says the longer you whisk, the better, because you want to “incorporate as much air as possible.” He also says to let the eggs settle in the pan before you start stirring. To really make your scrambled egg experience special, he then says its best to serve them on a hot plate.
The Chew host didn’t have a demonstration in this video, but explained his idea of the perfect scrambled egg. Symon believes that scrambled eggs are meant to be “…creamy, fatty and delicious.” Symon also said he waits until the eggs are almost done cooking to add butter and creme fresh so it slows down the cooking and gives them extra creaminess.
Martha Stewart believes that if you make the eggs right, you don’t have to add milk or water. Another decent tip is to not use a pan that’s too big. She also doesn’t salt them until after they’re plated, which is interesting, compared to the rest of the other chefs’ advice.
Curtis Stone seems to believe in Michael Symon’s method of making the eggs as creamy and fatty as possible. Stone not only loads his scrambled eggs with cream milk, but he also puts mayonnaise to make it zesty. Interesting method, Chef Stone.
Anthony Bourdain pays close attention to the egg itself, to the point that he makes sure he cracks the egg on a flat surface and throws them in the mixing bowl right away. He always uses fresh eggs, and makes sure he doesn’t over-beat them, waiting to the point where there’s white and yellow “ripples” throughout. The biggest key to him is getting them into the pan immediately after the whisking process, because they get a grayish tint if you let the beat eggs sit.
Two O.G.’s from very different industries are coming together for the ultimate cooking show this fall on VH1 called, “Martha and Snoop’s Dinner Party.”
According to Variety, Martha Stewart and Snoop Dogg will be entertaining today’s television audience with a whole new kind of cooking show that will consist of different celebrity guests and a dinner party.
“At our dinner party, we will exemplify America’s fascination with food, entertaining and celebrity,” Martha Stewart said in an interview.
With two of America’s most well known and authoritative celebrities from the food and entertainment industries, the series will certainly be entertaining and one that we’ll definitely be tuning-in to.
The two have established a relationship over the years and they both took part in roasting Justin Bieber last year. After the roast, Martha told Seth Meyers that she had caught a contact-high backstage thanks to Snoop, so naturally the two became buds.
The series’ promo is a little sneak peak of what kind of vibe we can expect from two, and we like it- a lot.
If you’re going to challenge Martha Stewart to a cook-off, you better damn well be sure you can back it up. This was the case for late-night host and Fever Pitch star James Thomas Fallon, better known as Jimmy Fallon, last Friday evening. Stewart made a guest appearance on the Tonight Show, which Fallon hosts, and the two set off making Cubanos with a wide assortment of ingredients spread out on the cooking space.
A Cubano is a cuban sandwich made with bread, different types of pork and typically swiss cheese. The sandwiches are then pressed flat, similar to a panini, and served with plantain chips. One can also add other ingredients to the sandwich depending on personal preferences.
To keep things impartial, judge Questlove was equipped with a sensory deprivation helmet to prevent any bias between the sandwiches. We won’t spoil anything further, but the video is definitely worth checking out for Fallon fans. Just brace yourself for the sandwich cravings. We’re already feeling them.
On Monday, Martha Stewart announced on the TODAY Show that she was joining the legion of hopeful singles on online dating website Match.com. Of course, soon after the announcement, Stewart’s Match.com inbox was overwhelmed by a flood of emails requesting a date with the 71-year-old business magnate.
Stewart, who successfully grew a small catering business in her basement to the “Martha Stewart” empire it is today, needed an entire staff to sift through the piles of potential beaus.
“I’d like to have breakfast with somebody. I’d like to go to bed with somebody. Sleep with somebody,” she told audience of the Today Show.
In our opinion, Martha Stewart looks smashing, and gosh, she sounds like an absolute doll. Her profile reads:
So while I’m open to all kinds of people, and love to be surprised, here’s what I know I appreciate in a man: Someone who’s intelligent, established, and curious; and who relishes adventure and new experiences as much as I do. Someone who can teach me new things. A lover of animals, grandchildren, and the outdoors. Young at heart. Please send me a message if you fit the bill. I travel frequently, so geography is but a detail.
Face it, if you had to choose between a cookie cookbook and a healthy diet cookbook, you know which one you’d rather choose. Which is part of what makes this new ad for Google Play so effective – because you realize that Sesame Street’s Cookie Monster is just like you, thank goodness!
The story goes like this: determined to become a whole new monster, good o’ CM signs into Google Play and downloads the Rocky Soundtrack and Run, Fatboy, Run. A few fitness and running apps later, he’s on a roll until he decides to find some cooking inspiration and gets caught between a Martha Stewart cookie cookbook and one entitled “Everyday Food: Light.” And you can probably guess what happens next. Hint: his Plus status goes from “New me start today,” to “New me start tomorrow.”
It’s okay Cookie, we can both be healthy eating fails together, along with at least half of Foodbeast’s readership.