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What's your spice aversion?
I detest star anise but like fennel, especially roasted. Guess the anise is just too strong. Used to hate tarragon, but have discovered I like fresh tarragon - a little goes a long way. I sympathize with your clove aversion. It's very strong and I can only stand a little of this, too.
Middle eastern desserts use a lot of rose and it's NASTY! Tastes like my grandma is making me wash my mouth out with soap! Gack!!!
The power's out for days at a time. Survival preparedness
Living in Houston for 30 years, I am all too familiar with the need for hurricane preparedness. One of my best friends during a power outage is my little propane burner I got at the restaurant supply. I use it to make coffee (boil water, use a French press!) and to heat everything without having to turn on a huge grill.
We stockpile a lot of tuna and peanut butter - great for making sandwiches when it's just too hot to heat anything. Neighbors all get together and we grill everything in our fridges and freezers together and share. Makes the meals a lot more fun!
There are a gazillion items you can store for this type event. Make sure you have lots of water, too! Our water went out last year after Ike and didn't come back on for days!
Chipotle Redesigns Logo
Yes! The second one: Mr. Hankie the Chipotle Poo!!! They had to change it!
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Recent Comments | Response to Comments
Is the Food Network getting too flashy?
Food Network = FAIL (imho). I despise that tool Bob Tuschman. He is personally responsible for all that craptastic programming. Him and Suzie Fogelson. So sad. I literally NEVER watch it anymore. PBS is awesome on Saturdays, though. I just grieve over the wonderful programming they used to have on TFN!!!!
What's your spice aversion?
I detest star anise but like fennel, especially roasted. Guess the anise is just too strong. Used to hate tarragon, but have discovered I like fresh tarragon - a little goes a long way. I sympathize with your clove aversion. It's very strong and I can only stand a little of this, too.
Middle eastern desserts use a lot of rose and it's NASTY! Tastes like my grandma is making me wash my mouth out with soap! Gack!!!
The power's out for days at a time. Survival preparedness
Living in Houston for 30 years, I am all too familiar with the need for hurricane preparedness. One of my best friends during a power outage is my little propane burner I got at the restaurant supply. I use it to make coffee (boil water, use a French press!) and to heat everything without having to turn on a huge grill.
We stockpile a lot of tuna and peanut butter - great for making sandwiches when it's just too hot to heat anything. Neighbors all get together and we grill everything in our fridges and freezers together and share. Makes the meals a lot more fun!
There are a gazillion items you can store for this type event. Make sure you have lots of water, too! Our water went out last year after Ike and didn't come back on for days!
Chipotle Redesigns Logo
Yes! The second one: Mr. Hankie the Chipotle Poo!!! They had to change it!
'Top Chef' Season 5, Finale: All Bets Are Off
@kmitch - I agree completely. I knew when they started with that ridiculous apple-peeling that it was gonna be bad.
Carla should have told Casey no and to shut the hell up. Casey, girl, I liked you but you should be ashamed of yourself. You were there to help, not ramrod something that *you* wanted to cook!! Bad move.
The fact that they don't consider the entire season's worth of cooking/challenges is asinine. The show may as well be "Chopped"...WTF is the point in HAVING an entire season if one night's meals can determine who the Top Chef is????!! It doesn't make any sense. Hello??? Producers?????? Anyone home? Or are they listening to Casey-esque types who are taking them totally down the wrong road? I bet your ratings were down exponentially this season and will continue that slide unless you change the format to one that makes sense. Oh, and while I'm on the subject - stop with the catering-focused challenges. That's stupid, too.
Possible to Bake Poblano Peppers without Scorching First?
dbcurrie is correct.....charring directly on a gas burner is surprisingly not messy and only takes a few minutes. Throw them in a brown paper bag when you're done and let sit for about 5-10 minutes and use the bag to rub the skin off. Voila! You're done!
Taxing our food: Is this really all that productive?
Um, there's no global warming guys....all this crap is just a huge money-grab by the guvment. The nanny state is not really trying to protect you, but is an excuse to take away even more of your and my hard-earned money. Sorry to be politically incorrect. But it's the truth.
Commercial-style residential stoves: how hot is too hot?
I own a KitchenAid Pro-Style 6-burner gas range and I'm a personal chef and use commercial-style ranges in client's homes all the time.
I've honestly never even heard of the outside and/or knobs getting THAT hot, much less had any issues with anything like this. One exception...one POS builder-grade stove in one client's home...but it doesn't get too hot to touch! I'm thinking that this is just all wrong! Does the manufacturer insinuate that this is a normal thing with their stoves???
Biscuit Basics
Oy vey, that should have read "a tablespoon of SUGAR"!!! That's what I get for posting while watching TV!
Biscuit Basics
Great recipe! You discovered the exact same thing I discovered after years of biscuit making - a tablespoon of salt is essential to the taste! Nobody else's biscuit recipe, that I know of, uses sugar. Great minds and all that :)
Sunday Brunch: Ina Garten's Hashed Browns: Best Ever?
Ummmmm! Add finely chopped shallots, some butter and bacon fat. Shredded, like Indy Gal, please :)
That corn syrup commercial
I'm actually disappointed, but don't know why I should be anymore. The corn tyrants are dosing the American population with poison. It's been proven. That crap is genetically altered and probably causes obesity and cancer. Trying to be an informed consumer these days is difficult at best, but made more difficult with slanted BS like these commercials. They should be ashamed of themselves.
Most embarassing food moment?
I hope being embarrassed FOR someone counts.
I had this job interview for a really great position in a really great company. I really wanted this job! My potential boss wanted to meet at an upscale restaurant for lunch. We ordered and were having a good conversation, I felt the interview was going well until they brought the food.
This man had the most horrendous table manners I have EVER seen....slurping, glurping, dropping sauce on his shirt, talking with his mouth full, shoveling food like a 2-year-old! He had food on his face. The napkin never left the table. The people around us were literally STARING AT HIM. It was horrific! It was like that Tide stick commercial where the stain on the shirt is talking to the guy and he can't concentrate on the conversation. I had no idea what he was saying...I couldn't speak, couldn't form words, just sat there, I'm sure with a stunned look on my face and I know my face was blazing red.
I didn't get the job and I'm positive it was because I said nothing for the remainder of the "interview" meal. OMG I was SO embarrassed!!!
This was almost 20 years ago and I remember it like it was yesterday.
Do You Put Ranch Dressing on Pizza?
Okay, I'm a sixth generation Texan and I've never heard of such a repulsive act as ranch on pizza. Disgusting. I also know absolutely nobody who does this, either....so don't blame us :)
What do foodies do?
I own a Personal Chef and Private Catering business.... after having spent 25 years in corporate America in the marketing field.
Marrow- healthy or unhealthy?
I don't care....that and foie gras make life worth living. Oh, and chocolate, Chatuaeneuf du Pape, and anything pork fat related.
What Are Your Favorite Food Blogs?
@lambowner: I read sheeats, too! She's hilarious!! I loved her Tombstone pizza vending machine thread......very, very clever!
The Cooking Loft.....what did you think?
@GolfGirl...I had totally forgotten about that! She did have a meltdown, didn't she! Oh well.
I like her show and actually felt inspired to cook her recipes - something I haven't felt from a FN show in a long time.
Greek Yogurt - Recommendations?
Some of us have no Trader Joe's :( even tho we have pitifully called and emailed the company begging for just one store. I guess we're stuck with expensive Fage or making our own. Although, here in Houston, Phoenicia carries Fage and it's a bit cheaper (also HEB has it at a lower price).
Is there any such thing as summer comfort food?
Fresh cream peas or purple hull peas, fried okra, fresh tomatoes, yellow squash casserole, a hot pan of cornbread and a big pitcher of sweet tea! Yum!!
Per Se and a place to stay?
Last time we were there, we stayed at The Algonquin. I've stayed in many a fine hotel through the years, and this one was truly one of the best. Historical, funky, beautiful and a great location in Midtown. We actually took the subway to Per Se....everything is close using the public transporation.
Here's the website
http://www.algonquinhotel.com/?src=google_brand&gclid=CKaJ-tWLxZUCFQv7agodDTznig
What is your worst cooking disaster hosting a dinner party?
Making chocolate molten cakes for the first time....grabbed salt instead of sugar. Hello!!??? Cooking 101!!!!!!??? I caught it before I served, but felt like such a dumbass!!! (I never mentioned it - we just had homemade vanilla ice cream with the chocolate ganache I had made and no one was the wiser.)
The Cooking Loft.....what did you think?
I liked it immensely and am totally making those caramel tomatoes! Who knew one could caramelize tomatoes?!
Favorite food blog?
I love sheeats.....funny, well-written and observant.
Also, bakerella, gourmeted, chocolate & zucchini, ruhlman.
Look! Googleburgers
Completely and totally revolting. Can I have mine with no mustard, please?
Do You Put Ranch Dressing on Pizza?
How do you get a white trash girl to suck your d**k?
Dip it in ranch dressing.
Greek Yogurt - Recommendations?
I stumbled upon this thread and wanted you all to know that Costco now sells Fage!
What's your spice aversion?
CUMIN... after 3 weeks in India a few years ago, i developed an aversion to cumin after a whole week straight of eating food seasoned with cumin. Everything tasted the same.
Now, I can't even smell it at the supermarket.
What's your spice aversion?
I really like the flavor of all spice, but it always causes me to get nauseous. I don't like anise, but I do like fennel.
What's your spice aversion?
I almost thought I had nothing to add, but then @vegetarianka mentioned white pepper. While I don't detest it, I never cook with it as I think it has a musty aroma. I've never liked whole caraway in rye or pumperknickel bread but then I made Bobby Flay's red cabbage sauerkraut, and Jacques Pepin's stuffed cabbage, both of which have caraway as an ingredient and have made me appreciate caraway as more than just an annoying seed in an otherwise tasty slice of bread.
What's your spice aversion?
I have several:
White pepper-smells/tastes like rotting flesh to me
Saffron- overpowers everything, and I prefer my food to have it's own natural color.
Turmeric-see "saffron"
What's your spice aversion?
Dill and cilantro. Cilantro, to me, tastes like licking the inside of a tuna can. I absolutely hate it!
What's your spice aversion?
Fenugreek is gross. I can tolerate rosemary, but only in small quantities. My roommates sometimes take the liberty of sprinkling white pepper on my food when we eat together. No thank you.
What's your spice aversion?
Tarragon - most people who use it overuse it.
Anise - never did like it.
What's your spice aversion?
anything overwhelmingly licorice flavored (i can't do star anise, but i can do anise in biscotti), and anything with too much cumin...i'm not a huge fan of cumin
What's your spice aversion?
I don't care for celery salt, especially if it's around the rim of my bloody mary.
What's your spice aversion?
"Cookie spices" when uses in savory foods can be offputting to me. I use them sparingly and taste as I go. Nutmeg in particular. That one I will always leave out.
Licorice flavored herbs and spices can be really cloying to me (tarragon, anise, fennel), so that's another group I use sparingly or not at all.
What's your spice aversion?
Dill, sichuan peppercorns, horseradish
What's your spice aversion?
not huge on anise, but i'll eat it. also marjoram seems to give me that soapy feeling that other people say they get from cilantro.
Do You Put Ranch Dressing on Pizza?
I don't put ranch on anything! Gross tasting stuff.
Do You Put Ranch Dressing on Pizza?
Amen "omnomnom"! (I'm from Mich, too. Same area)
Do You Put Ranch Dressing on Pizza?
I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!
The power's out for days at a time. Survival preparedness
I suppose it'd easiest to stock the provisions part of an emergency kit with MREs and jugs of water. MREs can store for a pretty long time and are self heating.
In addition to what has been brought up (like having a portable grill and cooking perishables as well as using pantry items), I would say cooking fish with acid (survival ceviche!) is probably a good way to go. It's a way to cook if you don't have a grill or heat source to cook with.
@blizcheetah: I don't understand the rational for not opening your fridge/freezer for 3 days. As I understand, this is regarding survival prep, not a minor blackout not due to disaster/emergency. For a short power outage, seems reasonable not to release the cold that is built up since you aren't about to try to eat all the food. But I can't imagine most fridges or freezers being well insulated enough to maintain food for 3 days. At that point in a disaster/emergency, you may really need that food and some of it might not be so great anymore.
The power's out for days at a time. Survival preparedness
I'm a newbie to Houston, so Ike last year was exciting! We used our propane grill and ate everything in the freezer - from the gallons of organic blueberries, to the meat. Gearing up again for Hurricane season. Saving all my milk jugs for water and making sure the pantry is well stocked with easy quickly available food. (Though I REALLY hope it doesn't happen again.)
I have enough dried beans to carry us through almost any adventure.
The power's out for days at a time. Survival preparedness
It was gin for us after Charley and the other 4 that year. We solved some of the problem by installing a whole house generator that comes on 30 seconds after the power goes off. However, i have been hurricane ready all my adult life as we lived in Houston and then south Florida and i always have several cases of water, nutrition bars, chunky soups, chili and stew, canned fruit all for use after you and the neighbors have eaten every thing from the freezers and fridges. If the power still isnt on, you can flee to family up North or a hotel ( if you can find one that isnt full of electric company workers). Charley was a moveable feast as we ate our way through the neighborhood. It was a good time for a while.
The power's out for days at a time. Survival preparedness
the thing that got me through Ike? Vodka
The power's out for days at a time. Survival preparedness
I have always been taught to *never* open the fridge/freezer if the power is out. Unless it lasts 3+ days, and then grill all meats and rescue all veggies there if you can. The times I have been without electricity, we wimped out and ate restaurant food.
Of course there are staples in your pantry you can use. Peanut butter, jams, bread, canned fish, canned fruits or veggies, any fresh fruits or veggies (now is the time to test does a raw onion really taste like an apple?), canned chili, baked beans, can cook dry beans & rice if you have a heat source, candy, nuts,
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About Chef Jo
Website: http://www.chefjo.com
Location: Houston
About: Personal chef
Favorite foods: Anything Asian, Italian, rare steak, foie gras, creme brulee, great from-scratch desserts, all veggies (mostly roasted)
Last bite on earth: foie gras and a great Sauterne
Food Network = FAIL (imho). I despise that tool Bob Tuschman. He is personally responsible for all that craptastic programming. Him and Suzie Fogelson. So sad. I literally NEVER watch it anymore. PBS is awesome on Saturdays, though. I just grieve over the wonderful programming they used to have on TFN!!!!