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Cook the Book: 'Barefoot Contessa Back to Basics'
Let's see...my taco bake, my brownies, the Pioneer Woman's apple dumplings.... none of my friends are good cooks. :(
Cook the Book: 'The Cook's Country Cookbook'
That green ambrosia stuff made with pistachio pudding mix, canned pineapple, Cool Whip, and nuts.
Table Manners III: Do you eat European or American-style...
I was raised with European style, but never was the fork to be "upside down" - never!
I'm so glad to hear mention of a pusher. I learned how to use one, and we have one as part of the (German) family silver. I brought it into work a few months ago and only my coworker from former Rhodesia could even hazard a guess as to its purpose.
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Recent Comments | Response to Comments
The Joys of Unnaturally Flavored Sodas
So glad others like Polar! Diet Polar cranberry dry for me...
Polar (based in Worcester, MA I think) still makes birch beer...and golden ginger ale - much better than "dry" ginger ale. Moxie isn't bad as long as it's cold.
Cook the Book: 'Barefoot Contessa Back to Basics'
Let's see...my taco bake, my brownies, the Pioneer Woman's apple dumplings.... none of my friends are good cooks. :(
Cook the Book: 'The Cook's Country Cookbook'
That green ambrosia stuff made with pistachio pudding mix, canned pineapple, Cool Whip, and nuts.
Table Manners III: Do you eat European or American-style...
I was raised with European style, but never was the fork to be "upside down" - never!
I'm so glad to hear mention of a pusher. I learned how to use one, and we have one as part of the (German) family silver. I brought it into work a few months ago and only my coworker from former Rhodesia could even hazard a guess as to its purpose.
How was your school's hot lunch?
I didn't start having hot lunch at school regularly until high school, and it was awful. Mystery meat, foil surprise, you never knew what you were going to get when you opened that package. The worst was the liberal use of that awful orange government cheese. UGH. It was everywhere - shredded, cubed, sticked, you name it.
They had a junk food line and I ate mostly from that, but sometimes I chose the salad bar. Sometimes I'd save up my money and buy a grinder (they were expensive at $3.50 - my whole lunch allowance for the week) because they were at least edible. A picture of one of my grinder lunches made it into the yearbook senior year. :)
Cold Cereal Confessions
I remember Kaboom! It was the one sugary cereal my dad would buy on occasion.
I adored Life and Frosted Mini-Wheats. My absolute favorite, though, was Grape-Nuts, crunchy. When I got a bit older I used to eat them with yogurt and maple syrup. I don't eat any cereal anymore since it's so carb-intensive.
Your go-to summer party dish
My artichoke heart and hard boiled egg salad, here:
http://www.seriouseats.com/talk/2007/04/alternative-bbq-salads.html#comments
:D
Cook the Book: Lidia's Italy
When I'm cooking breakfast to impress, I make French toast - potato bread, cinnamon and vanilla extract in the batter, and Vermont maple syrup on top.
Dinner - Roast beef, baked potatoes done perfectly, and usually steamed broccoli. For dessert I like to make something warm with fruit - compote, maybe, or an easy cobbler, all served with homemade whipped cream.
Serious Bakers... I need your best BUNDT CAKE recipe...
This recipe came over with my grandparents from Berlin in the 30s. It's been my dad's birthday cake all his life, and I'm proud to have taken up the tradition after my grandmother died. It's not terribly moist, but it is a dense, delicious marble pound cake. I generally forego the cocoa/water slurry in favor of 3 or 4 melted and cooled squares of baking chocolate.
1 package Oetker baking powder
(or enough for 4 cups flour)
4 cups unsifted flour
1 cup milk (lowfat OK)
2 cups white granulated sugar
6 medium or 5 large eggs, separated
½ pound unsalted butter
¼ tsp dried lemon peel
¼ tsp lemon extract or 1 tsp lemon juice
¼ cup baking cocoa
3 tbsp tap water
butter for greasing bundt pan
breadcrumbs for bundt pan
Preheat oven to 300 degrees Fahrenheit.
Separate the eggs 2 hours before baking starts. Bring milk and butter to room temperature. Grease and crumb pan to 2/3 its height.
Sift flour together with baking powder.
Cream butter in large bowl for 10 minutes with mixer. Should show bubbles. Add egg yolks one at a time, along with small quantities of milk, flour, sugar, and lemon peel. Mix each portion for 3 minutes with mixer before adding next portion. Add lemon extract with last portion.
Beat egg whites to dry peaks. Fold into batter carefully. Divide dough in half. Mix cocoa with water into a paste and mix paste into half of the batter.
Fill bundt pan with alternating globs of batter. Bake for 65 minutes. Test with toothpick halfway between center and rim. If clean, remove If not, bake for another 5 or 10 minutes and try again. Remove from oven and cool on wire rack in pan. When cake is cool to the touch turn form upside down and remove cake from pan by tapping on bottom and sides. Top with confectioners sugar.
I finally got it....the Cook's Illustrated Recipe to test!
Kerosena, your comment absolutely killed me. :D
How Do You Nacho?
Love the Homesick Texan. All her recipes look so good!
Would you rather give up eggs or cereal?
I gave up cereal 6 years ago. I do miss it, but mostly as a dinner option when I'm too tired to cook after work.
Eggs, however, I adore and eat every day. :D
Ed Levine's Serious Diet: Week 2
Bauwau2u said, "Many of us never stop eating long enough to feel hungry..."
How true. I've had to learn how to let myself be hungry. It's one of the hardest things I've done. You can do it, too!
I eat ____ with cottage cheese
Avocado. Sounds gross but is delicious.
Pimento cheese...what's your best recipe?
Let's try that link again:
http://homesicktexan.blogspot.com/2007_02_01_archive.html
Pimento cheese...what's your best recipe?
The Homesick Texan has a recipe here.
(all the way at the bottom)
HTH.
Your thoughts on china. The dinnerware, not the country.
I have a combined set of my parents' and my late aunt's Arzberg 1328 pattern. Plainest white, no embellishments, and I love it.
Seriously Delicious Holiday Giveaway: A Year of Chocolate
Milk. I tried to hard to change preferences to dark like a good wannabe foodie, but I just prefer milk chocolate over the other types. I was born this way!
Does Anyone Really Love Pumpkin Pie?
Love pumpkin pie. Also love fruitcake. Shipped 6 cans of squash to friends in Pennsylvania for them to make pies out of, as they prefer it to pumpkin and can't find it there. Eliz, that was a wonderful pumpkin pie paean.
What recipe or dish are you best known for?
Hmm, I guess my brownies, roast beef, and chicken in sour cream sauce (not all together!)
Something new in Cranberry Sauce?
My sister makes her cranberry sauce with red wine, orange peel, and cloves, and it's the most amazing cranberry sauce I've ever had. She probably got the recipe either from Gourmet or Martha Stewart's Living.
Operation: Small dinner party
When I have company like that, I let my oven do all the work: boneless roast of beef, or split chicken breasts, and baked potatoes. That makes the place smell good upon the guests' arrival, and frees you up to chat and entertain. Steam some broccoli or green beans at the end, and you're golden. The best part about roast beef is that it's quick and easy - you don't really have to do much but buy it, season it, put it in a pan and then put it in the oven. It's just a matter of time and temperature. A 3-to-4-pound eye round roast, or sirloin tip, should be fine. I coat my roasts with McCormick's Montreal steak seasoning and then roast for 20 minutes per pound at 350 F, and then I let it rest under a sheet of foil for 10 or 15 minutes before carving. They usually come out perfectly medium.
Plus, you can put the oven on low after you take the roast and potatoes out to heat up the pie for dessert. :)
Of course there's complications if there are vegetarians, but roasted root veggies work well in that situation, too.
What's your favorite non-chocolate candy?
Marzipan
Reese's Pieces
caramel
toffee
How Do You Eat Your Bagel?
I only have bagels on the weekends. I buy pumpernickel bagels from my local bagel shop (formerly Kimmel's, now Andy's), slice in half, don't toast, spread with a goodly amount of whipped chive cream cheese, and top with wild Alaskan smoked salmon. Two hard-boiled eggs and two mugs of Trader Joe's Italian roast, and I'm good to go.
Crackers...what are your top 3 picks?
Pepperidge Farm Hearty Wheat
Trader Joe's Mini Savory Thins
Triscuits
How Do You Eat Your Bagel?
I come from Brooklyn, where one of my fondest childhood memories is the daily walk I took with my father and uncle to the neighborhood bagel bakery (in Boro Park).
I now live in California, after living 20 years in Massachusetts. I have never been able to find a Brooklyn-style bagel, and I wonder if they still exist.
My childhood bagels were hard and chewy, there was no way to make a sandwich from them. I ate them radially, schmearing the exposed end with cream cheese and eating my way around.
At the company cafeteria today, everyone was talking about bagels, and all but one person laughed at me for eating bagels the way I did. The one person who concurred with me, was a Bulgarian. He was a true Bagel maven.
Does Anyone Really Love Pumpkin Pie?
I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.
The Serious Eats Doughnut Glossary
Growing up in Minnesota, we didn't actually have a ton of local doughnut shops at the time, so we had to get them from grocery bakeries.
My local grocery store had both long john's AND eclairs - the key difference being the filling. Long Johns had none and sometimes had sprinkles or coconut topping - where as eclairs were filled evil.
What is the best store bought salad dressing?
Newman's Own Light Balsamic - you can't go wrong.
What is the best store bought salad dressing?
Marie's Blue Cheese although we mostly go with oil and vinegar.
What is the best store bought salad dressing?
It's not exactly "store" bought but I came across Wistoria Garden's Very Nearly Famous House Vinaigrette at the farmer's market that the Eastern Market, in Washington, D.C. quite some time ago. To date I have gone ordered FOUR of their 12-bottle boxes. It's amazing and I love turning people on to it!
What is the best store bought salad dressing?
I make my own - saves a lot of money - no waste and I can adjust the type to fit the rest of the meal. Bottled dressings seem to go rancid fast and then they are awful!
I have several kinds of vinegar and can vary my "sauce" when I mix it. Use good oil and "taste".
What is the best store bought salad dressing?
I usually don't use store bought dressing, but when I do it's Newmans Own Light Italian with Lemon. It is very good.
What is the best store bought salad dressing?
Marie's blue cheese is the best and I always have that in the refrig..I have to try Marie's blue cheese vinigrette..While I make my own Italian dressing, I do Good Season's every so often and add my own stuff to it...
What is the best store bought salad dressing?
Gosh, I am amazed no one cited "Ranch" dressing as a favourite - here in Canada, it is probably the most popular by far. Next time I am in the U.S., I will buy some, "Maries blue cheese" - several people have mentioned it and I love blue cheese dressing, but I make my own (not always convenient) because I can't find a good one. I don't think Maries is sold here.
What is the best store bought salad dressing?
I have always loved Marie's blue cheese, and NOW they came out with Marie's Blue Cheese VINIGRETTE!!! It is simply AWESOME!!!
What is the best store bought salad dressing?
Marzetti's Blue Cheese.
My husband also uses Marzetti's slaw dressing on sandwiches and in tuna salad, potato salad, and pea & peanut salad, in place of mayo.
I also use only Kraft Free Zesty Italian in pasta salad because it doesn't get slimy or soggy. If anything, if I keep the salad more than a couple days I need to add more dressing because it dries out.
What is the best store bought salad dressing?
Garlic Expressions is terrific, and it is also a wonderful marinade.
How was your school's hot lunch?
@tvilov, perhaps you would be better off not knowing.
How was your school's hot lunch?
I attended Oakland High School in Oakland California in the late '50's. The lunches in the school cafateria were not really that bad. In particular I liked the hamburgers, they had a very distinct taste, a taste that I have not found in any hamburger I have eaten since. Something was added to the hamburger meat during preparation to give it the distinct taste, I suspect that it was a condiment but to this day I have been unable to recreate the taste. I have been looking for information on a cookbook that the Alameda County public schools may have been using at the time, perhaps it would have the recipe for the hamburgers.
Who's your most/least favorite food personality on Food Channel?
I used to watch a lot of FN back in the early days. I enjoyed Jack McDavid, Mario Batali, Sara Moulton. Now, I never watch FN. The turning point, for me, was when Rachel Ray became a "star" (gag).
Now if I want to learn something about cooking, I tune in PBS, and watch Jacques Pepin, Lidia, or the two ladies on America's Test Kitchen.
Who's your most/least favorite food personality on Food Channel?
Least: Ina Garten; from her voice to her food, personality, friends, etc. . .she drives me insane.
Most: Giada Di Laurentiis, I have a girl crush on her.
Who's your most/least favorite food personality on Food Channel?
I have to agree with many comments here.I have studied culinary arts for years and these housewife cook wannabees do not know the difference between a good Veloute and a bowl of gravy.
Where does the food netwok find these people?
Sandra Lee gets so excited over her booze,you would think she was an alcoholic! Rachael Ray acts like the host of Sesame Street with her ignorant, goofy, childish sayings. Paula Dean serves so much fat in her food, it is more rich than her fake,overpronounced accent which is comparable to fingernails on a chalkboard.Giada dresses like a street walker and tries to sound italian with her fancy pronouncing og food.What happened to credible culinarians? are all we are left with are women's day readers like these four women who think they are teaching cooking? please!!!
The Joys of Unnaturally Flavored Sodas
I am not really big on soda anymore BUT last summer I was in Nags Head, NC and found the famous Cheerwine, a NC thing. It is fizzy cherry-flavored soda, not cherry cola, just cherry soda. It is out of this world delicious.
Last week when we were close to the border of NC and leaving for WV, I hit a supermarket and bought myself a 12 pack to take home to NJ. We can't get it here. It is my favorite soda in a really long time.
Otherwise I really like Cherry 7Up but they don't sell it in cans around here, just 2 liter bottles, which I have no room for in the refrigerator. I also love Crystal Light Wild Strawberry (comes in a powder that you mix with water) and their Citrus stuff too. Excellent mixed with some green tea! I make fusions of all kinds of things.
I have never liked Fresca. When I was a child, all the skinny cool girls drank the Diet Fresca and that was all they drank (that and lots of folks drank Tab) - neither of which I could get a tasting for. My favorite soda at the time was Pepsi - just plain Pepsi. To this day, I prefer plain Pepsi over anything Coke, don't know why. BUT I prefer Diet Coke to Diet Pepsi.
The Joys of Unnaturally Flavored Sodas
I'm a firefighter, and our rehab vehicle would always have a dry mix powder of something called Squencher, it was sort of a generic Gatorade knock-off. There is nothing that tastes better than that stuff after a structure fire. It was randomly citrusy and just spectacular.
The Joys of Unnaturally Flavored Sodas
First of all, I love this post & reading all the comments - so many unknowns to me!
Fresca, LOVE! Just tried the Black Cherry which was excellent! Never thought to use it as a mixer!
Polar Orange Dry, which we picked up when our usual Lemon Seltzer was out; we didn't realize it was pop but loved it!
Tahitian Treat, good memories with this one! Somehow delicious with its sickening sweetness!
Ale-8-One, I can't believe it hasn't come up yet! It's an excellent ginger ale with a pun-y name. Maybe just a regional thing but you could only find it in KY where it's made forever. Then a few years ago, they started to allow it to be sold "'cross the river" in Cincy and southern OH. I loved this stuff!
Canada Dry Green Tea, a new favorite! Great combo (though a bit sweet) & such sparkling goodness!
The Joys of Unnaturally Flavored Sodas
honestly, none..
a few years back i used to drink vanilla coke almost exclusively, and root beer every now and then, but i can't even finish a soda (or pop as we call it here lol) anymore because they're just too sweet to me.. after drinking mainly water for so long now, anything else is too much
the closest thing to soda i drink now is sparkling naturally flavored water.. i usually just save my calories and flavor for actual food
The Joys of Unnaturally Flavored Sodas
BobbieAnne, it's TAHITIAN Treat and is made by Canada Dry. I know this because I, too, used to love it!
The Joys of Unnaturally Flavored Sodas
Here in southern California we are fortunate enough to have Jarritos brand soda, we love tamarindo, mandarina, pina (pineapple), toronja (grapefruit), fruit punch and my own personal favorite - mango. Delicious and always in bottles and in my opinion, soda tastes better from a bottle.
We also have a wonderful store in Los Angeles called Galco's Soda Pop stop. They carry EVERYTHING in soda. For instance, they have 46 kinds of root beer, alone. Brands that you didn't even know were being made anymore. Website is galcos.com and it's fun to visit.
The Joys of Unnaturally Flavored Sodas
I love Barq's diet root beer - but they've stopped making it! (At least in the 2-liter bottle - I can still find the 12-packs of cans occasionally.) Everything I love eventually disappears. Companies should pay me not to like their fringe products so they won't fail.
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About AdamH
Website: http://ahartfie.livejournal.com
Location: Springfield, MA
About:
Favorite foods: Ikura and unagi sushi (not together..but hey, why not), pumpernickel bagels with lox and chive cream cheese, anchovies, artichoke hearts, my mom's recipe for easy chicken Stroganoff, any form of roast, and Goya Adobo!
Last bite on earth:
So glad others like Polar! Diet Polar cranberry dry for me...
Polar (based in Worcester, MA I think) still makes birch beer...and golden ginger ale - much better than "dry" ginger ale. Moxie isn't bad as long as it's cold.