In his latest movie, The Woman In Black, Dan traded his Hogwarts uniform for a totally new role as a Dad.
Natalia brings you the latest news on Adele’s interview with Anderson Cooper, Kristen Bell’s interview on Ellen is auto tuned, Ladyhawke’s latest music video and much more!
Natalia discusses what’s new with Pharrell Williams and her thoughts on Karl Lagerfeld’s mean comments towards Adele’s weight. She also shows a roster of animals behaving like humans and, wait until you see the new size of coffee available at Starbucks!
Natalia dishes the latest news on the Juno Awards nominees, the upcoming Spiderman 3D film starring Emma Stone and Andrew Garfield and is Katy Perry hooking up with Tim Tebow? Watch today’s episode to find out.
When The Kooks are in the studio they’re focused and most importantly, sober. Watch Hugh and Luke explain their reasoning below.
The Kooks released a new album called “Junk of the Heart,” and you would think Hugh and Luke would be very excited about it. Well, they seemed rather indifferent to be honest. We spoke about that and why they don’t care about critics.
Natalia dishes the latest in entertainment news on Joan Rivers, Lana Del Rey and a brand new trailer for the movie Hunger Games.
Natalia talks about how Snooki might be pregnant, Nicolas Cage’s Cage Rage, Elisabetta Canalis is dating Steve-O and more for Feb 1, 2012.
Natalia dishes the news on Miley Cyrus breaking her tailbone, a 100 year old woman who plays the Nintendo DS to stay young and Houston, Texas contemplating a statute of Beyonce.
David Beckham debuts a new line of underwear, the worst dressed celebrity – Shy’m and Matthew Broderick is back as Ferris Bueller with a brand new commercial airing during the Super Bowl on Feb 5th 2012.
Daniel Radcliffe is back with his new movie The Woman In Black. It’s a bone chilling remake of a film from the ’80s. Ironically, Daniel actually scares very easily but he’s not afraid of ghosts. In this interview he tells us what really gives him the creeps.
Next time you’re struggling to make conversation, try asking this question: “If you could invite anyone (living or dead) to the perfect house party, who would it be?”
Graffiti6 is starting to make their North American invasion, and they are hitting up the Tonight Show. Does this sound familiar? Well the Beatles made the exact same journey over 40 years ago. Naturally, @jordans_life had to make some comparisons.
Nick plays World of Warcraft. Not only that, he’s the head of his guild, demonstrating that it IS possible to juggle being a hardcore gamer with being a top-selling recording artist.
During a LIVE interview on andPOP.com Nick Carter gave out a number and took phone calls from his fans. These were real phone calls from real fans who we gave exclusive access to one of the biggest recording artists of our generation.
There were great questions about music, fitness, the backstreet boys but the most popular question, however, was about his underwear. In this clip Nick talks about his his ‘Haynes’ and covering his fans with glow in the dark paint.
When releasing new music today, half the battle is online promotion. However, contests, signed merch and giveaways aren’t always the best solutions. When working on their latest album, Hedley came up with a brilliant idea, they decided to make trailers.
It’s hard to prepare for an interview with Hedley. So in this interview, we threw caution to the wind, got a 24 of beer and broadcast the interview live on our USTREAM (andPOP.tv). Eventually Jacob, Dave and @jordans_life ended up talking about hairy legs, their newest music video and more.
Diamandis from Marina and The Diamonds talks to us about her very serious disease. It’s called synaesthetic. And we lied, it’s not a disease. More like a cool condition. Diamandis explains further.
Would you be embarrassed if someone scrolled through your iPod? We sit down with Spee and Brendan to talk about the diverse music on their playlist.
Chef Jose Garces was almost there- so close he could taste conquest. He’d spent the past eight weeks competing on The Food Network’s The Next Iron Chef competition -surviving round after round, judge after judge, and dish after dish in “Kitchen Stadium”- determined to be crowned an Iron Chef and be placed among the five prestigious chefs in that legendary category.
But his last obstacle standing before his elite American culinary recognition would come down to an old fashioned battle of the meats. Ribs, Racks, Beef, Pork Chops, Buffalo meat. You name it. It was on the table.
If you’re a rookie to this show’s concept, it’s quite the thriller: two chefs engage in a head-to-head battle, with a one hour time limit to each complete five dishes- which must each include the “secret” ingredient that is revealed to them at the beginning of the challenge. At the conclusion of the hour, the chefs present their dishes to a trio of judges who score each competitor on taste, presentation and originality.
Cooking off against finalist chef Jehangir Mehta, Garces unleashed what would end up being a clinic on technique and fundamentals- trumping his opponents game-plan of creativity. Five prepared dishes later of buffalo rib steak au poivre; Mexican-style braised carnitas taco; Pork loin with herbs; Spanish pizza with beef short ribs; and Baby back ribs with spicy BBQ sauce, and Garces would manage to nudge out Mehta, adding the master-title to his already handsome resume.
The 35-year-old owns five restaurants in Philadelphia and one in his hometown Chicago. And apparently he’s kind of a big deal down there, having been named best chef in the Mid-Atlantic region by the James Beard Foundation.
But don’t be phased by his uber culinary vibe. Garces is still a regular joe who loves to spend time with his wife and two daughters, watch Chicago Bears games with his brother, and kick back with a Corona- when he’s not busy working on new recipes for his restaurants.
Now part of the Iron Chef club, the Ecuadorian-American awaits his first battle on The Food Network’s Iron Chef America, where the Iron Chefs battle each week against a world class challenger- in Garces’s case, Seattle chef Rachel Yang on January 17.
The morning after his bump from Chef to Iron Chef, Garces hasn’t even left his bedroom yet- he’s been flooded with interviews all morning, on this late November day. But after we ask him how he’s doing, he still has the charm of a champ, “I woke up as an Iron Chef,” he jokes, “how bad could it be?”
Touché Mr. Garces.
We caught up briefly with the big man in the kitchen to find out some new facts about our latest inductee:
andPOP: What would be an ideal surprise secret ingredient on the show, that would give you an undeniable edge?
JG: Hmm…I would love to use Octopus, we do so much with it at my restaurants, lots of Polbo (a prepared boiled octopus dish)- it would be a great way to showcase my talent.
andPOP: Wow. Live Octopus?
JG: Yeah, live Octopus, there are so many different preparations you could do with that. And being a Spanish restaurant, we have it in all our restaurants.
andPOP: Where did you get your inspiration for your Iron Chef signature dish Lobster with Oyster Cava Cream?
JG: That’s a classic dish, we do different styles of risotto- risotto’s a spanish dish. And I just felt it was a great versatile style dish for people to actually make at home. And it exemplifies my style -I cook things a little bit on the edge, they’re savory- and this dish is definitely decadent as well.
andPOP: Any plans for a new cook book?
JG: We’re working on our second book right now. The first book, Latin Evolution, was for the more professional or ambitious home cook, and I think the second book is going to be more home oriented- I think there will be some quick recipes on there.
andPOP: What’s being served at the Garces household on game-day while watching the Bears play? What’s your favorite snack to make?
JG: Sunday football, big plate of nachos. I would set up a big pan and just bake and put all the different toppings on there–
andPOP: Is there an Iron Chef tweak to these nachos?
JG: Definitely (laughs). There’s a house Chili de Arbol sauce that I make, it’s pretty hot, and that really kind of sets them off a little bit. I also do refries, shredded skirt steak, umm…a lot of fresh garnishes as well- tomatoes, pickled jalapenos.
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