Entries tagged with 'Look Who's Talkin''
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There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. Alice Waters on '60 Minutes'...The Interview "I just feel like while she certainly tries to understand class issues, she just doesn't get it. On a purely personal level, she strikes me as someone who hasn't gone without for large stretches of time, and thus can't really wrap her head around the enormity and complexity of the economic issues for many people. JMO as always." —BangieB "... And no, it's not always possible or easy to get to a farmer's market, but it sure is...
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There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. What Are Your Strange, Secret Personal Cooking Tips? "I think I am summarizing what everyone one else has said at this point...practice, education (web, magazine, etc.), more practice and ingrained in me from years of being a scientist...make a plan and take notes ...what went wrong, what you could change or do/make better. Finally, fearlessness and persistence - I can't tell you the number of times I took on food endeavors and failed miserably, taking a toll on my pride, pocketbook and time. But...
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There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. Has Anyone Ever Lost Their Kitchen Mojo? "Totally! I get it all the time. And often it has nothing to do with anything, I just don't have the touch anymore. The best thing to do for me is wait it out. I try not to force myself into the kitchen and making more disastrous meals that lower my confidence and then compound the issue. If I just give myself a break for a few days, I'm usually back to my old self in week....
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There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. Is Anyone Here Giving Up a Certain Food for Lent? "Brussels sprouts, lima beans, and turnips. I give them up every Lent : )" —NanaJoie Whatever Happened to Chow Mein (Chop Suey)? "I have to inject a story. Chow mein as a crossover dish invented by Chinese immigrants to appeal to the local populace is clearly not exclusive to New York or even the U.S. It's loved all over. When I was in Guatemala, I was informed that almost every Guatemala City housewife knows...
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There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. How do you put a price on your time/experience cooking? "Compare the costs of personal chefs in your area- you can sometimes find ads on Craigslist. Remember that their prices include earning a profit, and they are professionals. If, for example, you find that chefs in your area charge $40 an hour + the costs of food, I think it would be fair to say your services are worth $25 an hour and barter from there. That said, bartering is really about the percieved...
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There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. 25 Random Things about Food and Me "1. If it was just me in the house, I could eat eggs for dinner almost every night. 2. Milk chocolate, not dark. And yes, I know it makes me a Philistine. 3. I've never met a potato chip I didn't like. Come here, my crunchy little friend. 4. My husband and I used to own a cafe. With our dearest friends. Who we haven't spoken to in three years, because in addition to cooking food, they...
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There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. Am I the only one on the planet who dislikes ___ or loves ___? "Love: Offal, blood, any and all nasty bits, snails, fish roe (cooked or raw), dried fish snacks, chili paste, horseradish. Don't care for but can eat: cake, ice cream, cookies, cheese. Hate: carrots, ketchup, milk (just as a drink, dairy products are fine), frosting or icing, soda, coffee, take-out Chinese" —fuuchan Measuring Cups - Difference between wet and dry? "Well, the horror was really a tad over the top. When...
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And here we go. After some discussion, we're trying Look Who's Talkin' on Thursdays. I was shooting for mid afternoon, but better late than not today, right? Speaking of wings ... how are you making yours for game day? "I don't make Buffalo Wings. I make Buffalo Legs. Take chicken legs, fry them in hot oil for 15 minutes. Melt some butter in a pan, mix in some hot sauce. Add legs, coat with sauce." —DanielJ [See also: What's your signature snack for the Super Bowl?] Favorite sandwiches for busy weeknights "Tomorrow night is sandwich night. I'm making a BLAT: Bacon, Lettuce, Tomato, Avocado w/mayo rolled in whole wheat lavosh. I might even add some steamed shrimp if I've got...
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We're bananas for what goes on in Talk. There's so much useful, funny, and interesting stuff going on that we almost can't keep up. Here's some of the discussion that's piqued our interest this week. Hosting a '90s-Themed Party and Need Food Ideas "Food products whose proceeds helped save the rainforest (distinguished from the current fair-trade emphasis)." —renzata It's 10 p.m. and You're Starving "It usually comes at 1. I'll totter downstairs barefoot and pretend I'm gonna be nice with a couple of leftover brussel sprouts and asparagus but then the next thing you know I'm head first into a jar of Hellman's mayonnaise trying to wedge a piece of french bread down far enough to get a good goop...
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Some of the discussion in Talk that's piqued our interest this week. How to Get Rid of Lobster...(Smell)? "You might try scouring it with kosher salt and half a lemon, cut side down. The salt will work as a mild abrasive and the lemon for it's deodorizing properties." —dhorst The Other Kind of Leftovers: Ingredient Orphans "I usually end up with just a few spoonfuls of pesto. I use it to add quick flavor to soups. I also like to mix it into cream cheese, yogurt, or mayo for a dip or a sandwich spread. One of my favorites things is to mix it with hard boiled eggs for egg salad or deviled eggs." —Esmeralda Butternut Squash Soup Recipe w/out...
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