April 6, 2008 - April 12, 2008
Watching food shows for the chef, not the show.
I was having an interesting conversation with a female friend of mine (I'm male), and apparently, there's quite a few chefs that are admired for their looks (I heard the names of Anthony Bourdain and Tyler Florence). What about you, serious eats reader, do you ever watch a show just because the chef is drool-worthy?
Disclaimer: I've watched a few reruns of Everyday Italian, if you know what I mean, BUT the recipes are actually good.
Rice
There are some things that I just can't cook successfully. My baking skills are getting much better, but only after loads and loads of practice. I just can't do rice. It always ends up hard or mushy or burnt or some other kind of horrible. An inability to cook rice well is horrible because it also leaves out the making of paella and risotto. Speaking of which (and getting to my question), what kind of rice are you supposed to use for risotto? Is it short grained rice and if so, will the kind of rice I use for sushi rice work?
Waffles vs. Pancakes
I missing JEP's fun questions. So, instead of talking about Aunt Sandy or any of the other Food Network stars. Let's talk about what would we rather eat... waffles or pancakes? Which is better? What kind of toppings?
Awww... Nuts!
We really love all nuts and they are so good for you. I make nutty granola, snack and trail mixes, spicy and savory roasted nuts. We embellish salads, pastas and grain dishes, and certainly try to add them to many types of baked goods. I've made pesto using almonds, cashews, macadamias and walnuts, as well as the traditional pine nuts. I have thought about making my own nut butters, but haven't attempted to as yet.
Any suggestions for new nut treatments? Recipes for any favorite dishes featuring nuts? We are not vegetarians, however normally go meat-free a day or two a week. I'd appreciate any of your special recs for this great protein source. Thanks!
Rachel Ray
So, after being a member of this site for a month or so now I've noticed that Rachel Ray's cooking and her show often gets lumped in with everyone's favorite: Aunt Sandy. I've noticed that Rachel Ray's personality is a little over the top and cheesy, all of her EVOO and "Yummo!" stuff is a bit much for my tastes, but why do so many people dislike her food? I never really watched 30 Minute Meals until today. Rachel Ray made chicken in a wine sauce with figs and gnocchi in a brown butter sauce. I didn't think it looked too shabby. Based on what I've heard on this site, I thought she was going to use a lot of pre-packaged stuff, but she didn't at all. It leaves me curious as to why so many Serious Eats members dislike her cooking. Anyone care to explain?
Sexiest/ most romatic food
Apparently, I need a man in my life. First, the Mario dream, and now the thoughts about sexy food.
I had a great time (many years ago) with a guy and a grapefruit. Grapefruit was always too bitter for me, but the guy I was dating introduced me to peeling and removing all membrane, and just eating the jewley pods. Mmm, yummy.
Anybody else? Perky?
Poppy seed cake recipe. Anyone?
I need a moist poppy seed cake recipe that is tried and true. Anyone have one to share? Thank you!
Soup and Sandwich Combo
What is your favorite combo that goes perfectly together?
Midnight Food Run?
OMG....I'm out of __________. I must throw on my sweats, find the car keys, boots and umbrella and run to the grocery or convenience store. I can't live without my ________.
Ok, it could be anytime after dark up until early morning hours, but the panic is the same. What would you make a separate run to the store if you discovered it was ALL GONE!!! ???
original Iron Chef, or Iron Chef America?
original Iron Chef, or Iron Chef America, which do you like better?
and does anyone know if Food network (or any other station) is ever going to run the original Iron Chef again?
mac n' cheese recipes
the family is craving mac n' cheese. has anyone got a great recipe?
Cookie Contest
I just entered a cookie contest at the law firm I work at. I was hoping to enter more than one kind but the powers-that-be won't allow that. It's a pretty conservative firm and their tastes seem to be pretty safe (just based on the catering orders I've seen around the office) but I don't just want to bake chocolate chip cookies. I've thought about making Chocolate Rads, Lime Meltaways, Madeleines, Chocolate Chocolate Chip cookies w/ pistachios...etc. Anyone have suggestions for a cookie that will blow the competition away? Thanks for your suggestions!
Roasted Chicken
If you want that dark crispy outside you must rub lightly with Extra Virgin Olive Oil. Then apply rub.It works.
Snickerdoodles
In my attempt to bake my way through the Blue Ribbon Baking Book, I recently made a recipe for Snickerdoodles for the first time in my life. Strangely enough, although I have been baking all of my life, and have made countless varieties of cookies and other goodies, I somehow managed to never even hear about these cookies!
They turned out really well (apparently). Everyone seemed to like them, and I guess that they cme out the way that Snickerdoodles are supposed, which is nice, since I didn't really even have a photo of what they were going to turn out like (although one can suualyl make a good guess based upon the recipe).
My question is this: Where did that name come from? I got confused, because I thought that they would have peanuts in them, like the Snickers candy bar, and pbviously they do not. Does anyone know their story?
A change of heart concerning Sandra Lee.
Did anyone else watch the Food Network's Chefography episode on Sandra Lee? I must admit, I'm the one who started a Sandra Lee post a few weeks back that got quite nasty and actually had to be taken down- though not for my comments. It seems as if many of us have some pretty strong opinions concerning Aunt Sandy's food. After watching her Chefography episode, I've had a change of heart. I still refuse to say that dumping frozen produce and cream of mushrooms soup into a crock pot with instant rice constitutes risotto, but I think her intentions are good and she seems very sincere. I had no idea that she had such a difficult upbringing and that she's was forced to overcome so much. Sandy may not be a chef, but she's trying to make eating well easier for busy parents on a budget. I still think her food sucks, but there's something kind of noble about that. Did anyone else watch the show? What are your thoughts?
Artisan: Can it also be Corporate?
I heard a radio ad today for a snack cracker. The ad incorporated several things to pique the interest of the potential customer:
A call to be healthy with inclusion of the concept of "snack packs."
An additional emphasis on both health and aspirational lifestyle by the use of a celebrity spokesperson (a chef who specializes in healthy foods who has appeared both on Celebrity Apprentice: Martha Stewart who is now on the show Real Housewives of NYC) to recommend the product as a good choice to the potential buyer.
Lastly, the word "artisan" to describe the product (which includes what was defined as "artisan" cheese).
The first two parts were vaguely amusing to me but the last part where the word "artisan" was summoned in argument to buy really spiked my interest.
"Artisan". Can the word be legitimately used when the product being touted is a corporate one, being produced by the gazillions of pounds to fill every supermarket shelf in the US and beyond?
If it can be legitimately used in this case, how and why?
Or could this be a case of PT Barnum's famous saying merely being true one more time?
What do you drink?
I was at the supermarket today, and I couldn't come up with anything to drink with dinner. I had a bit of a headache and didn't feel like having wine or beer, and I've recently decided to try to avoid soda. Ultimately I decided on making some iced tea and flavoring it with some raspberry puree I had in the fridge.
So what kind of soft drinks does everyone drink? Do you make limeade or fruit punch or tea? Do you just stick with water?
heating vanilla
Anybody know why vanilla is usually added after cooking something? I made an apple pie today and in my haste added the vanilla to the filling which I cooked before dumping it into the crust. The filling after baking had a funny flavor (and yeah, it is fresh vanilla, not old) and I'm wondering if heating it may have altered the flavor.
I really hate chemistry but I suspect there are times when a little knowledge is a good thing.
Free coffee!
Anybody take advantage of the free new brew from Starbucks today and, if so, what did you think of the new Pike's Place roast? One reviewer likened it to the Duncan Donuts house blend. OUCH.
The Frugal Gourmet marathon weekend!
Wouldn't it be great if The FoodNetwork or even PBS ran a weekend of The Frugal Gourmet shows?
Let's bring back Chef Smith one more time!
Yellow food
I'm planning on making something yellow for the Livestrong Day Competition but my uncreative brain is sort of at a loss so I need your help...what can I make that will be appetizing and bright yellow?
In terms of ingredients, I can think of yellow pepper, yellow squash, bananas, pineapple, lemon curd, but I'm not yet inspired. What can you think of?? Thanks in advance!
Hillary
Chew on That
Canadian Cuisine?
Do we have any Canadians on board? What is the main difference between Canadian and US cuisine....there are similarities, but I want to know the differences. From what I can see, there is a strong emphasis on seafood and game. Please weigh in.
PS - I so wanna make Nanaimo Bars. I read about them on Wiki and simply cannot get them out of my head....so if any of y'all have a recipe for this dish, by all means, share!!!
Bread Baking in a Dutch Oven
Hey All!
I've seen the no-knead bread recipes that are baked in a dutch oven. Can any bread recipe be baked in a Dutch Oven? If so, how would the baking time and temp need to be adjusted?
The Frugal Gourmet
I miss Chef Jeff Smith. Anyone know whatever happened to his assistant on the show Cliff Smith? He was a really young whipper-snapper on the show.
What one famous chef would you choose to emulate?
I have so been waiting for the Julia Child Chefography. I'm watching it as I type. Everything I have read and watched about Julia has enthralled and intrigued me over so many years. A passionate food lover who blazed the trail for women in the culinary arts, particularly French cuisine, she is the epitomy of femme chef perfection. I would dare to guess that Julie Powell, author of "Julie and Julia", an extremely entertaining and hilarious relating of 365 days to prepare all the dishes in "Mastering the Art of French Cooking, may agree.
I choose Julia. Who is your "personal chef" alter ego?
Guy Fieri for Fridays
I am doing a group project on the use of Food Network personalities in the advertising campaigns for chain restaurants (think Guy Fieri for Food Network and Rachael Ray for Dunkin Donuts). How effective do you think this is? What do you think that these partnerships are doing for the reputations of chain restaurants? What do you think that they are doing for the reputation of the Food Network? What are your other comments about this advertising campaign? Anything that you can share would greatly help us along!
We need opinions from people like you serious eaters who actually care enough about food and the food industry to join a community centered around sharing anecdotes about food.
Delicious...and high in potassium? Any ideas?
Hi everyone! I have a chronic condition which causes low potassium - have had it since I was a kid - and am looking for some new and delicious ideas on how to supplement the deficiency via diet - I'm tired of bananas, though new banana recipes are always welcome! I already take supplements, so this is just trying to add more lovely culinary deliciousness so I can do my body and soul good at the same time. Thanks!!
Anyone use BigOven.com?
I just came across this website, which is like a search engine and social network for cooks and food enthusiasts. Has anyone heard of it? Does anyone use it?
Favorite Sausage?
There are so many varieties from mild to hot. Do you eat breakfast sausage, sausage sandwiches, add sausage to paella or lentil soup, cover with tomato sauce? Do you always get it in the casings? How many different varieties have you tried? Chorizo? Andouille? Italian - sweet or hot? Packaged breakfast sausages? Kielbasa, Mortadella, Vienna, Bangers, Brats? Every country seems to have it's own. What are your favorites and how do you like them prepared?
Stems and leaves off of celeriac: what can I do with them?
I understand that, although it's called celery root, these stalks are not actually celery. Am I wrong? I've never seen celeriac/celery root sold with all the stems attached, and a look through my books found nothing.
In any case, are there any recommended uses for them? They are certainly fragrant, but they are also fading fast.
New ideas for a whole chicken.
I have a whole chicken in the freezer that I'm going to defrost tonight for tomorrow's dinner. I'm sick of roasted chicken, I'm sick of picking it apart and making chicken salad or chicken soup. Does anyone have any ideas for a whole chicken? I know that you can basically do ANYTHING with a whole chicken, but I'm so burnt out on the same dishes that I can't think beyond chicken stock or roasted chicken and veggies. Please help!
Food-related books that aren't cookbooks.
I love food and cooking and I love to read. Sometimes I can lounge around and read cookbooks, but my new big kick is reading food-related books. I whizzed through all of Anthony Bourdains books a few months ago and was drawing a blank as to what to read next. Luckily I snagged a copy of Michael Ruhlman's "The Soul of a Chef" at a used bookstore for dirt cheap. You can't really beat a hard cover book that you find super interesting for just two bucks. I'm nearly done with it and already hungry for more. Can anyone suggest any food-related books that aren't cookbooks? What are your favorites?
Chefography This Week on Food Network
These are great shows. I am looking forward to the ones about Julia Child and Duff from Ace of Cakes but I REALLY wish they would have done one this year on Robert Irvine..........
Smoked Paprika
A new Penzey's just opened here in West Hartford and it is amazing. Among the 300 other items I purchased was smoked paprika. I've checked for uses on the web but I thought I'd turn this subject over to my Serious Eats comrades. When and how do you use it? Recipes appreciated.
Food Websites: How, When, Where, Who, Why? (And More?)
Food websites: Everyone has their favorites. (Naturally for everyone here it is SE so when we talk about other sites, it is mere bandying-about of words!)
Some questions for those who are adept in web-think:
*How does a website with an innovative idea get started, if the person who has the idea is not web-capable themselves?
*When websites are started, how do they make money (when that is part of the goal)? (Remember we're talking specifically about food websites, if that makes a difference at all . . .)
*Where do you like to go in terms of food websites (aside from SE) and what is the major appeal? Recipes? Talk? Organizational tips? Stories? Product information? Dining out information?
*Who in the field of web design is known for their capabilities in putting together food websites from concept to completion? Are there stars in the food website development business? What sort of business arrangements are made with the entrepeneur who has an original idea - and what are the costs involved?
*Why am I asking all this? Well . . . why not?
*And More: As always, there is more that goes beyond the usual forthright question. I always want to hear it. :)
How are foodie-websites born? Tell me all about the birds, bees, and cabbage leaves.
Bobby Flay and the Kentucky Derby
I left that title mysterious on purpose - just to imagine the thoughts running through your minds. :)
Somehow (I have absolutely no idea what the initial search was that led to this) I came across this site and thought some of you might enjoy it:
Kentucky Derby Parties with Bobby Flay .
Anyone out there having a Kentucky Derby Party? What are your Derby foods?
