Celebrity Chef Cat Cora Debunks Common Olive Oil Myths

Jacklin and professional partner Aliona Vilani, and fashion designer Julien Macdonald and his partner Janette Manrara, were the first two couples to face a ‘dance-off’ on the hit BBC One show. They were selected as the lowest scoring of the 15 celebrity couples taking part in the series – after combining judges’ marks from performances last weekend and last night along with the results of viewers’ votes. Time to say goodbye: Golf legend Tony Jacklin and dance partner Aliona Vilani were the first pair voted off Strictly Come Dancing on Sunday night Jacklin – who came joint bottom on the Strictly leaderboard last weekend and bottom last night – performed a golf-themed Charleston again to It Don’t Mean A Thing (If It Ain’t Got That Swing) by Chantz. But Strictly judges Craig Revel Horwood, Darcey Bussell and Bruno Tonioli all chose to save Macdonald and Manrara, who danced the Tango to Applause by Lady Gaga. Head Judge Len Goodman said: ‘Tony you’ve been one of my golfing heroes all of my life, sadly I have to say I would have gone with Julien and Janette, but you’re still one of my heroes.’ Below par: The pair’s golf-themed Charleston failed to impress the judges ‘It’s been so much fun!’ Tony admitted he was intimidated by the show, but didn’t regret having taken part Dance off: Tony had to take on Julien Macdonald and his partner Janette Manrara during the dance off Speaking after he exited the show, 69-year-old Jacklin, described as the most successful British golf player of his generation, confessed to feeling ‘petrified’ on Saturday before going on stage to perform the Charleston. ‘It was a very, very intimidating situation going on stage in front of 10 million people – I felt like running away half an hour before going on last night but there was security all over the place,’ he joked. ‘That’s the feeling you get, you are just completely petrified.’ Positive: Julian remained in high spirits despite discovering he must dance again The nerves: Jacklin appeared anxious before discovering his fate Support: Tess and the audience showed their supported for Tony ahead of final performance An experience: When he discovered he had to leave the show Tony reflected positively on the experience Relief: Julian was delighted to make it through to the next round of the show But he said the experience had been ‘very positive’ and he had no regrets about taking part in Strictly. ‘I did not want to be the first one out. I gave it my best shot but it was not good enough, so you have to take your punishment, if you like, but overall, it was a very positive experience and I shall look back and think “well I am glad I did that'”,’ he said. ‘If I put my hand on my heart, it was hard work, it was exhausting but I am very, very glad I did it. “I did give it my best. I appreciated what those pros go through and their expertise and their dedication – and meeting all the other celebrities. Last dance: Tony was in high spirits as he performed for the final time First off: The contestants look nervous as they gear up to find out their fate Elated: Deborah Meaden looks ecstatic as she discovers she’s through to next round of the show She’s done it: Susanna Reid couldn’t help but smile as she finds out she’s through ‘It was a wonderful time and a wonderful few weeks.’ Saturday night’s show saw singer Sophie Ellis-Bextor, dressed in a 1920s-style gold tasselled Flapper dress, score four nines from the judges after performing the Charleston with dance partner Brendan Cole.

The first press is the cold press, meaning its without heat or chemicals, and its extra virgin meaning, it is the premium olive oil that you want to buy. Anything else is a pure olive oil or its a leftover olive oil.” – Cat Cora, celebrity chef Americans also like the taste, as olive oil consumption in the U.S. has tripled over two decades. Yet, despite these facts, there remains a lot of confusion about what Greek poet Homer called “liquid gold.” Its not surprising considering its many labels: cold pressed, extra-light, pure. What do they mean and which is better? “Iron Chef” and Food Network starCat Cora stopped by FoxNews.com Live studios to help break it all down. Cora, who is of Greek-American heritage, knows a thing or two about olive oil. Shes partnered with the Mediterranean cuisine company Gaea, to develop Cat Coras Kitchen by Gaea — a range of olive oils, tapenades, cooking sauces and vinegars. Here are six truths about olive oil that will hopefully add clarity to your next bottle you purchase. TRUE OR FALSE? Olive oil isn’t good for frying food False: It does have a high smoking point, meaning it can go up to 500 degrees Fahrenheit. The reason why a lot of people do not fry, deep fry, with olive oil is because its expensive. TRUE OR FALSE? Oil that isn’t first cold-pressed is just the leftover oil True: The first press is the cold press, meaning its without heat or chemicals, and its extra virgin meaning, it is the premium olive oil that you want to buy. Anything else is a pure olive oil or its a leftover olive oil.” TRUE OR FALSE? Cooking olive oil destroys its health benefits True: It does destroy some of the health benefits. It definitely does because of the heat … but what we do in the Mediterranean is we will cook with a little bit of olive oil and then well actually add a drizzle of fresh olive oil on top …

Celebrity chefs serve up fancy fast foods using McDonald’s ingredients

McDonald’s corporate chef and dietitian Jessica Foust served up a slow-cooked beef with blueberry pomegranate sauce and french fry gnocchi.

By Jeanette Settembre / NEW YORK DAILY NEWS Monday, September 30, 2013, 3:33 PM Comment Mark Von Holden Chef Dale Talde’s Kung Pao Chicken made with McDonald’s Chicken McNuggets, sweet and sour sauce, rice wine vinegar, peanuts and iceberg lettuce. Related Stories Who gives a hoot about pretty girls as waitresses?Its no reason to block Hooters from Brooklyn Leave it to celebrity chefs to make McDonalds fast food fancy. To counter negative attitudes toward its food, McDonalds held a chef event dinner at Three Sixty restaurant in Tribeca on Thursday night featuring dishes made by nationally recognized chefs using basic McDonalds ingredients elevating the drive-thru experience to fine dining. Mark Von Holden Photography Chef James Tahhan, cooking show star on Telemundo, prepares his Tortilla Esponola with an apple and cucumber chipotle salad made with McDonalds chipotle barbecue and honey mustard sauces I just want people to think differently about our ingredients, McDonalds Executive Chef Dan Coudreaut told the Daily News. People see ingredients like a perfectly round egg on an Egg McMuffin and they think its not a real egg, but theyre fresh cracked eggs every day. I cant change what people believe. Just get to know us a little bit better. RELATED: MCDONALD’S TO OFFER FRUIT, SALAD AS SIDES Mark Von Holden Photography Chefs Aaron McCargo Jr., Jessica Foust, Dale Talde and James Tahhan pose with their fancy fast food at the McDonalds celebrity chef-dinner at Three Sixty restaurant in Tribeca on Thursday. Attendees, a mix of media and franchisees sipped mojitos made from McDonalds Mango Pineapple Smoothie base by the chains dietitian, Jessica Foust, and used forks and knives to cut into chicken nuggets and fries. The multicourse menu featured ingredients like McDonalds crispy chicken, sweet and sour sauce, chipotle barbecue sauce, hash browns, cheddar jack cheese and espresso. Mark Von Holden Photography McDonalds corporate chef and dietitian Jessica Foust served up a slow-cooked beef with blueberry pomegranate sauce and french fry gnocchi. Among the entrees was a Kung Pao Chicken appetizer made by Chef Dale Talde, a former Top Chef contender and owner of Talde in Park Slope, that uses Chicken McNuggets sweet and sour sauce served in a bed of iceberg lettuce. RELATED: MAN ORDERS MCEVERYTHING SANDWICH IN MCDONALD’S Next, Telemundo cooking show star Chef James Tahhan prepared a tortilla espanola with garlic aioli served with a zesty apple and cucumber salad, which was followed by a bold barbecue chicken dish by Chef Aaron McCargo Jr., season four winner of The Next Food Network Star, who used crispy chicken doused in chipotle barbecue sauce, applwood smoked bacon and cheddar jack cheese served over a crispy hash brown. But the most elaborate dish was Fousts slow-roasted beef with blueberry pomegranate sauce and gnocchi fries cooked down and stuffed with eggs and flour.

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