ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œMost people think peanut butter, they think jelly,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â Brian Huston, chef de cuisine at ChicagoÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s The Publican, told The Daily. And why not? According to the National Peanut Board, the average child scarfs down 1,500 PB&Js before he or she graduates high school. But should the gooey goodness ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Â consumed by 90 percent of American households ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Â be exiled solely to the land of brown-bag cafeteria lunch swaps? Huston doesnÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t think so; he likes to add it as a thickener to his salad dressings. ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œItÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s like using buttermilk,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â he explained, ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œbut with that salty, peanut buttery taste.ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â As for the age-old crunchy vs. creamy debate, Huston still wrestles with his inner-child: ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œFor the dressing… creamy. But if I were still in school and someone made me a sandwich, IÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢d go crunchy.ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â
Think about this the next time you shell out $8 for a large tub at the movies: According to the experts at the U.S. Popcorn Board (and, yes, there is such a thing), the salty treat became a cinema staple during the Great Depression because, at five to ten cents a bag, everyone could afford it. Price tag aside, popcorn hasnÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t changed much over the years, which is where Joe Doren, head chef at The Peasantry, a Chicago establishment specializing in haute street food, comes in. Ever the mad scientist, Doren grinds dehydrated kimchi ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Â a pickled cabbage from Korea ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Â into powder and dusts it on to spice things up. ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œThe next time you go to the theater, sneak in some and toss it right on,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â he said. Sharing, however, is entirely up to you.
Food Photography: Authentic Italian flavor straight from a can by Big Star’s Justin Large.
I had no idea how much I enjoyed shooting food until I started shooting restaurant reviews for The Daily. It’s a nice challenge to shoot small items, combined with big backgrounds, to create drama and make the viewer long for an early dinner.