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Thursday
Jul222010

Simple Roast Chicken

By Andrew Hunter

There’s something special about a roast chicken – simple yet perfect. It’s a right of passage for chefs; roasting chicken is often a test for chefs who are “auditioning” for a position in fine kitchens around the world.

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Wednesday
Jul212010

One or Two Bites

By Lori Powell

There is a cut of beef that is so delicious and is becoming more available in national grocery stores that I need to share with you. Hanger steak is a boneless cut of beef that hangs between the rib and the short loin that is connected and supports the diaphragm.

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Monday
Jul192010

A Special Fork Summer Party

By Sandy Hu

In the midst of our preparation to go to Thailand and Hong Kong, we decided to throw a Special Fork party to thank the people who have helped us develop the beta version of our mobile website. David, my son, co-founder and CEO of Special Fork, wants to build a company with good values – one that appreciates the contributions of the people who help us succeed, and when we are successful, to compensate them equitably.

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Thursday
Jul152010

We Eat with our Eyes

By Andrew Hunter

I know in a split second if my boys are going to eat what’s on their plates or not. That’s because they judge whether they like something by the way it looks. Chefs like to say, “we eat with our eyes,” because we know the way a plate looks to a guest is as important as the way it tastes.

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Wednesday
Jul142010

One or Two Bites

By Lori Powell

I love to barbecue. Over the past 20 years I have pretty much grilled about anything, from whole turkeys to pizza and desserts.

The grills that I alternate between are two different-sized kettle grills and an oversized gas grill with rotisserie. It is a way to cook without too much fuss, time and cleanup. If you have a large gas grill, just heat one side when you’re not cooking for a crowd.

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