Food news antipasto

After struggling for years to find the best way to store rolls of aluminum foil and plastic wrap that doesn’t take up valuable counter space or result in jammed drawers, I spied a method that might actually work. Head over to The Kitchn to see this easy and inexpensive hack. 

One incensed French chef is asking to be removed from the Michelin Guide. He was outraged because the listing for his restaurant said that he used English cheddar in his souffle. Marc Veyrat of Le Maison de Bois, located in the French Alps, had his restaurant downgraded from three to two stars, which he said sent him into a months-long depression. 

The chef told French news agency AFP that his employees were livid about the guide’s reporting.  “We only use the eggs from our own hens, the milk is from our own cows and we have two botanists out every morning collecting herbs,” Veyrat declared, calling the Michelin inspectors for being “imposters” and exhibiting “profound incompetence.”

A word to the wise: don’t lick a container of ice cream and put it back in the store’s freezer. If you think that is absurd advice, you must not have read about the recent craze of pranksters filming themselves licking the top of a container of ice cream, putting the lid back on, and placing back in the freezer of a grocery store. At least two people have faced criminal charges for the prank. 

There’s an alligator loose in the city of Chicago. It has so far evaded capture – possibility because it doesn’t want to be on the menu. EYB Member sir_ken_galerted us to an article about how you can roast a whole alligator at home. Maybe the critter hiding out in Humboldt Park read the article too. Be warned: the lead photo in the article is of a skinned, roasted whole (albeit small) gator. 

Photo of Comté cheese soufflé (Soufflé au Comté) from French Roots: Two Cooks, Two Countries, and the Beautiful Food Along the Way by Jean-Pierre Moullé and Denise Lurton Moullé