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The Ten Most Recent Comments By Brownie

From Talk

My least favorite cookbook in my collection is ________.

@onepercent99 -- I also read cookbooks like most people read novels. I thought I was the last of them around! LOL!

I said it before, and I'll say it again, my current most disappointing is The Bon Appetit Cookbook. For a book about Food (which I think is a very joyful thing), it is a joyless exercize in reading page after page of nothing but print with VERY FEW illustrations. They skimped on the one thing that (for me, at least) makes a pretty good cookbook exceptional -- well-styled, sumptuous photos. And, that is the death knell for me. I had such high hopes for this book before I got it (it was a gift), but now I use it occasionally for inspiration, but it spends most of the year as a doorstop for my bedroom door. (Not kidding -- it's HUGE.)

Brownie at 9:11AM on 05/16/08

From Talk

So, Vegetarian Marshmallows. Can they be done well?

@BangieB -- I get mine at Whole Foods. Hope that helps!

@charm city cupcake -- Thank you. I'll e-mail you.

Brownie at 5:07PM on 05/15/08

From Talk

Do you use/like Liquid Smoke?

No. Chemicals give it a chemical taste.

@PerkyMac, I use Pimenton (Spanish smoked paprika), too. It is delicious!

Brownie at 4:40PM on 05/15/08

From Required Eating

All You Ever Wanted to Know About Cheese Rinds

Anyone else here use the rinds from their Parmesan and Pecorino cheeses in Pasta Fagioli, Spaghetti sauce, or Minestrone? I save them in a bag in the freezer, and when I make any of those recipes, I toss in a good-sized chunk and let it simmer away. It gives just the right salty/cheesy backnote, and what doesn't melt in makes a great cook's treat! --- Yummy.

Brownie at 12:07PM on 05/15/08

From Talk

So, Vegetarian Marshmallows. Can they be done well?

I use Ricemallow a lot. It's really good, but you can't make marshmallows with it.

@charm city cupcake, having recently found out I have a serious wheat allergy, I am just getting acquainted with xantham gum. I've made regular marshmallows many times, but can't imagine how the xantham gum would work in place of the gelatin. May I e-mail you for the recipe? (-- Or, maybe you could just post it here if you don't want a lot of e-mails.)


Brownie at 12:03PM on 05/15/08

From Required Eating

Girl Scout Sells Record-Breaking 17,323 Boxes of Cookies in One Season

She's probably already received her recruitment phone call from The Donald, so I'll just wish her luck and leave it at that.

Brownie at 11:56AM on 05/15/08

From Required Eating

'Top Chef': The Quickfire and the Fury

@Southern_bella -- Lisa AND Spike. Why are they still there? It was also wrong that Nikki skated by so many weeks longer than she should have, especially when someone as obviously talented as Jennifer was sent home (imo) WAY too early.

I just have to remember, it's a GAME. Obviously, talent is secondary to knowing how to play.

Brownie at 8:44AM on 05/15/08

From Talk

Catering Prom Dinner

Kids love pasta, and a pasta dish would be one way to meet your budget. A large casserole of mac and cheese, or a nice big lasagna, with salad, good garlic bread, and a fancy-ish dessert might be do-able for $50.

Hope that helped!

Brownie at 1:11PM on 05/14/08

From Talk

What is more of a 'deal breaker'--food or books?

Books.

Books are more than an indication of personal taste or heritage, as food can be. I went to grad school with people who ate spaghetti-o's out of the can, and most of them would oustanding people with interesting minds and great politics. Most are still in my life today.

Conversely, I've known gourmands, with pallettes from the gods, who were the most insufferable and arrogant individuals I've ever known. We shared a love of food and nothing else. They stayed in my life for a very short time.

Food for the stomach can keep people alive, but books are food for the mind, and dare I say, the soul. And, I find people with well-fed minds/souls far more interesting and likeable.

All that having been said, though, books are not the ultimate deal-breaker for me. Politics are. I don't care what you eat or what you read if your politics suck, and THAT's the truth of it.


Brownie at 11:00AM on 05/14/08

From Talk

Just a note...PLEASE READ!

Happy to hear you are safe and well.

Thank you for the sentiments in your post.

Brownie at 8:57PM on 05/13/08

Responses to Comments by Brownie

From Required Eating

Cook the Book: Wine Bar Food

Oysters are ideal, but I'll settle for almost anything: last time it was antipasti, next time it could be grilled fish -- who knows? It's a not-too-decadent indulgence to break out a bottle of something with bubbles for no good reason every now and then...the world needs more bubbles!

michael_g at 10:24AM on 05/16/08

From Talk

My least favorite cookbook in my collection is ________.

@Brownie & onepercent99 - count me amongst those who reads a cookbook like a novel. I don't really read novels or great works of literature but give me a cookbook to leaf through any day.

Brownie - I agree that books without illustrations or photos are a real disappointment. I'm a visual thinker and remember things visually. In other words, a picture pops into my head when I need to do something, vs. the words that make up the task. I like to see what the author had in mind when he or she wrote the recipe.

As for disappointing cookbooks - I don't keep them either. I ship 'em off to half.com.

I wanted the Martha Stewart Entertaining book but didn't want to pay top dollar for it and I didn't want the "anniversary re-issue." I went to half.com and not only did I get the original book, it must have been one of the first printings because it had the original dedication to her husband as one of the end pages!

chiff0nade at 9:40AM on 05/16/08

From Talk

My least favorite cookbook in my collection is ________.

I have a book called "Italian Cooking," by Mary Reynolds. I can't stand it. It seeks to go by region around Italy with a sampling of dishes, and it just doesn't work. Doesn't work. No workee.

TikiPundit at 9:36AM on 05/16/08

From Talk

So, Vegetarian Marshmallows. Can they be done well?

@charm city cupcake, I know marshmallows aren't just meringues. But soft meringues are a gelatn-free alternative to marshmallow, and I wanted BangieB to know she had an option if she couldn't find xanthan gum or a vegan marshmallow kit.

butterface at 8:59AM on 05/16/08

From Required Eating

Cook the Book: Wine Bar Food

OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE

iguanablue at 8:50AM on 05/16/08

From Talk

Do you use/like Liquid Smoke?

Liquid smoke is a boon to any vegetarian. I add a (small!) amount to my New Year's Hoppin' John and to my chipotle-based veg. chili to create the smoky depth that is really required in these dishes.

Already mentioned -- smoked paprika and chipotles can also help a lot. btw, has anyone tried that crazy smoked salt? I've always been curious about that, but haven't gotten around to trying it.

perri at 8:36AM on 05/16/08

From Required Eating

Cook the Book: Wine Bar Food

Beer

gratefulted at 8:13AM on 05/16/08

From Talk

Do you use/like Liquid Smoke?

I don't think anyone would dispute that smoking food in a smoker or on a grill is optimum. However, it isn't always practical or convenient, and for an intense smoke flavor requires long cook times which isn't appropriate for all foods.

If not overused (i.e. too much....the stuff is potent!) liquid smoke, like smoked peppers, will impart a natural, smokey flavor to anything.

I add a couple drops to my guacamole. A drop in your bloody mary rounds out the spiciness. Last night I grilled glazed salmon which cooks very quickly. I added a little bit of liquid smoke to the glaze to give it a smoked flavor. And of course, there is a favorite from my childhood: Turkey drumsticks marinaded overnight in liquid smoke & grilled....just like Ren Fest!

Also, per other Talk threads, there is the common complaint about gas grills (vs. charcoal) not producing the same "grilled taste" in the food cooked. I have a natural gas grill, so when I have an item to grill with a short cook time (like salmon) I'll add it in order to supplement the "real grilled flavor."

Using chipotle is a great idea, but sometimes you want the smoke without the particular spice. I find smoke...and in this case liquid smoke....to be similar to salt in that it brings out another dimension of food. Too much is awful, but just the right amount enhances the natural flavor of the food.

2qrs at 8:05AM on 05/16/08

From Required Eating

'Top Chef': The Quickfire and the Fury

I loved at the very beginning when Lisa said that everyone left has a sucky personality (or something like that). That was histerical!

I look forward to Spike and Lisa taking the next exits.

puppymomma at 7:55AM on 05/16/08

From Talk

Catering Prom Dinner

I'm glad I'm not the only pasta-loather. I hate pasta, particularly baked things (insert obligatory high school baked joke here).

But it doesn't need to be 'kid food,' either, that's why I like the cold spread--chicken, salami, bread, olives (and I still say cake is always welcome)--it's classy without being pretentious and good finger food for picking. Cookies, chocolates, fruit, would be fine too.

What I ate at my junior prom (I was not *sniff* asked to the senior prom):

We had ice cream sundaes made at home afterwards--that's an idea!

Pancakes for breakfast.

A waffle (frozen before?) bar with ice cream, toppings, fruit, ect. might be nice, and cold fried or roast chicken for the people who want protien. Or nice chicken wings :p

One popular dessert thing I sometimes see is a 'candy bar' of different kinds of candy, to be used as toppings on cupcakes, ice cream, waffles, etc.

HeartofGlass at 6:33AM on 05/16/08