Welcome to the dirty dozen!

Issue 1, Volume 1


Welcome to the Dirty Dozen: 12(ish) articles, videos or points of inspiration provided to you by the TCE kitchen crew.

In this issue:  Chipotle goes Asian, food in books, and a scholarly look at food porn.

Digest these at your pace, or not even at all.  Learn, comment or ignore.  Pass ’em on, start a conversation, impress your friends.  We’ll keep looking, cooking and making these lists.



1. Three guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras, and an amazing trip of a lifetime. There are 3 parts to it but this is the “EAT” portion of the trip:


2. TCE bromancer Danny Meyer is on a roll. Find out why:


 3. Phillipe Starck, finding humility and the case for competitive collaboration:


4. Awarded three stars by the New York Times at the age of 24, Paul Liebrandt was the youngest chef ever to be given that award. His rockstar rise to fame in the world of food is probably the reason why HBO decided to follow him around to document his experiences over the period of eight years.  Now running the kitchen at Corton in New York City Liebrandt has solidified himself as one of the leaders in the restaurant world and continues to make waves with his avante-garde approach to food:

http://www.youtube.com/watch?v=_HfTQAuJpPk&feature=player_embedded  (HBO Trailer)

http://www.youtube.com/watch?v=_O1McGOXGTo&feature=player_embedded   (Salt Cod Demo)

 5. Shophouse. Duh. Here’s Grubstreet’s take:


 6. Why do you love and hate Blue Bottle Coffee?:


 7. Food in Fiction: How the senses connect your brain:

http://www.theatlantic.com/entertainment/archive/2011/06/food-in-fiction-how-cooking-brings-you-closer-to-the- characters/240777/

8. The new face of ketchup:


 9. What scares Ferran Adria? The economy:


 10. Cooking with grandma. This blog was recently awarded Best Culinary Essay Blog by Saveur:


11. Ruth and the future of food journalism:


 12. The fundamentals of food porn. (safe for work):