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Cook the Book: Lidia's Italy
Without a doubt a standing rib roast from the outdoor smoker, summer tomatoes, grilled corn and fresh grilled pineapple with scoop of french vanilla ice cream.
Cook the Book: Lidia's Italy
Without a doubt a standing rib roast from the outdoor smoker, summer tomatoes, grilled corn and fresh grilled pineapple with scoop of french vanilla ice cream.
Lay down the boogie and play that funky music til ya die
Hatlady, thought I was the only fan of Dan Hicks and the Hot Licks left. Bless you!
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Posted by Colorado Jim, April 24, 2007 at 3:43 PM
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What Food Best Describes your Personality?
A medium rare ribeye baby!
Cook the Book: Lidia's Italy
Without a doubt a standing rib roast from the outdoor smoker, summer tomatoes, grilled corn and fresh grilled pineapple with scoop of french vanilla ice cream.
Cook the Book: Lidia's Italy
Without a doubt a standing rib roast from the outdoor smoker, summer tomatoes, grilled corn and fresh grilled pineapple with scoop of french vanilla ice cream.
Lay down the boogie and play that funky music til ya die
Hatlady, thought I was the only fan of Dan Hicks and the Hot Licks left. Bless you!
Starbucks V Dunkin' Donuts
Drink one 12 oz mug of Joe each morning. Grind and brew it myself. Nice and fresh. Yet to find any shop that does it better!
Racial Tipping point
Usually 20%. Less if service is lacking. More for excellence! Spent a few years earlier in my life as a dining room and room service waiter in a upscale hotel and understand the rigors of the food sevice life.
What is the worst meal you politely ate as a guest?
In the late 60's when the wife and I were newly married we accepted a dinner invitation from her cousin. She was resently married as well. We arrived and had a cocktail then the new husband excused himself saying he would start the dinner. We were suprised when ten minutes later the meal was announced ready. We were served canned tuna with cream of mushroom soup and canned peas over toast. They were divorced not long afterward so no more dinner invitations. I guess it was one of those things from the 60's that newly weds might fix but it certainly was one I'll never forget.
What's for lunch today?
Left over BBQ'd chicken with a little rice and pea pods.
If you were dinner for today and tomorrow, what would you be?
This evening we will be chorizo and potatoe tacos and a fresh salad with a homemade vinaigrette.
Last Bite?
When ever we grill ribeyes outside I also grill crusty bread while the steaks are resting. My favorite last bite is to swipe that last piece of grilled bread through the remaining steak juices and pinch that last morsel of garlic infused mushroom. Oh crap,it's a long time until dinner.
Cook the Book: Win a Copy of 'Cook with Jamie'
I sort of taught myself with help of cook books and PBS cooking shows. It has been a wonderful 40 year learning experience that continues to this day.
Ketchup On Burgers...
Mustard and dill chips are great additions to sliders with grilled onions and cheese. On the other hand when having a larger burger I prefer raw red onion and ketchup with pickled peppers. Oh! and I'd never put mayo on a burger. Just does'nt seem right to me.
Roasted potatoes with rosemary
Sure! I made these last weekend to go with an Italian style chuck roast. I washed then cut potatoes into medium chunks, tossed with olive oil, sea salt and freshly ground pepper. Placed potatoes cut side down on large cookie sheet covered with foil and put in an oven heated to 450. After 25 minutes removed foil and turned potatoes to opposite cut side. Returned to oven without foil for an additional 15 minutes. Sprinkle with chopped rosemary for the last 5 minutes of cooking. Toss with fine minced garlic and serve. They must have turned out great because there were none left at the end of the meal.
Are you sick of winter? What is your ideal summertime meal?
Fresh fruits and vegtables in their season is a must for me but as for grilling and low and slow BBQ done on my patio regardless of seasons or weather is a must. It's all too good to have only in the summer! Bring on the ribs, pulled pork and grilled steak, burgers and dogs in February. A coat over my Hawaiian shirt works well grill side. Seasons are just a state of mind on our high plains of Colorado.
When do you refuse to eat foods that touch one another?
Around our house salads, main entrees and desserts are served separately thus avoiding the dreaded mixing of vinaigrette, gravy and sweets. For those of you with main course issues might I suggest the Strawberry Shortcake compartmentalized plate we used for our daughter thirty years ago. You may still be able to find them on ebay. Please LOL !
Cook the Book: 'The Tex-Mex Cookbook'
Beer, guacomole, beer, nachos, beer, queso salsa, beer, quesadillas. Is there a game on ?
Braised Chicken
My favorite braised chicken recipe is with artichoke hearts and pepperocini. It's a pretty simple dish using frozen artichoke hearts and pepperocini from a jar. I brown the chicken pieces with olive oil in a dutch oven and remove to a plate. Then sweat some shallots and garlic, add defrosted artichokes and a hand full of chopped pepperocini. Deglaze pot with a dry white wine add chicken stock and return chicken to the pot and return the liquid to a boil. Place lid on the dutch oven and put into an oven heated to 300.Braise for at least two hours. You can thicken the sauce with a small amount of corn starch and water. This dish is great with rice or a wide fresh pasta. Sorrry I don't have item amounts. I usually just wing it. Have fun!
I put ketchup on _____
Heinz for me. On fries, cheese omelets and burgers sometimes. Use it to make cocktail sauce with horseradish and lemon juice. Never on hot dogs!
I would advise a beginner cook to _____
JEP deserves _____ for a prize.
I eat ____ with cottage cheese
I enjoy 4%, large curd cottage cheese with crunchy sea salt and lots of freshly ground black pepper most every day between breakfast and lunch. The brand I usually purchase is Sinton's Nordica.
Best weird taste combinations?
How about a root beer float with chocolate ice cream? It's a favorite!
Most worthwhile lapse in good judgment?
A lapse in good judgement? An occasional foray into the fast food jungle may be considered a lapse in good judgement. I wince when someone uses ketchup but mayo if it is hot or not is just wrong. Sorry but just the thought creeps me.
Cauliflower...winter's white wonder?
Cauliflower is one of our familiy's favorite vegetables. We enjoy it raw, pickled and this time of year roasted with olive oil, garlic and then sprinkled with grated parmesan.
Store-Bought Stuffing Mix Showdown
to turn a store bought stuffing into gourmet (best with pepperidge farms)
saute some sausage pieces till brown
add onion till soft or light brown
then add celery and thyme
add butter if necessary
add to store-bought mix as directed on the package.
use home-made turkey stock for best results.
if you prefer bacon to sausage that's fine.
you can also add walnuts and/or raisins.
happy thanksgiving.
Store-Bought Stuffing Mix Showdown
My stuffing changes from time to time, but at Thanksgiving family demands particular one. It involves Pepperridge farm or similar dried bread crumbs, saute'd celery, onion, carrot and lot and lots of mushrooms, finely chopped. Some sage sausage, finely chopped apple and additional sage or poultry seasoning. A couple of eggs and turkey broth to moisten. Do not over moisten or over mix. Then cover and bake. (Or refrigerate until tomorrow- Thanksgiving). Remove foil in the last few minutes so the top gets light golden.
As my mom says-- Oh my. This is amazing. (Which means she likes mine even more than her signature and also very delicious stuffing.)
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.
In Design: Rubber Flooring
I too am looking for rubber flooring options. Can anyone help?
needing a new floor in Atlanta, GA
In Design: Rubber Flooring
I am also thinking about installing a rubber floor in the kitchen. Where can I purchase one. Thanks.
What is your favorite spice, and in what dishes do you use it?
cinnamon ginger and nutmeg they go amazing in everything, savory and sweet.
i add them to meat dishes, breads, oatmeal, anything!
i also love using tons of cumin and coriander and paprika in mexican food
What do you do with an avocado?
I love making guacamole or just spreading mashed avocado on toast. After reading this I want to make avocado ice cream... that sounds great!
Kitchen hacks?
Alton would be So proud of all of you!
Kitchen hacks?
Easy proof box for bread dough--nuke a cup of hot water in a glass for a minute/minute and a half in the microwave. Then place your dough in bowl in the microwave to enjoy that warm steamy environment. It really helps when I get sidetracked and need to speed up the rising process. Also, Corelle ware medium sized plates happen to be a perfect cover for my 5 qt. Kitchen Aid mixer bowl.
Minced garlic or onion--microplane, please!
Kitchen hacks?
if i'm making pasta with brocolli or primavera or whatever, i'll cook the pasta half way through and then throw the veggies in, and then drain both together -- then toss with the olive oil and garlic....
Kitchen hacks?
I was just making biscuits and the recipe called for working the chilled butter into the dry ingredients. In the past I've never been able to get the butter to crumble up enough, so I tried freezing it and then shredding it with my microplane grater. Worked like a charm!
Tasty toast toppers....
our faves- 1. pbj 2. pb and banana
3. butter, sugar and cinnamon
4. butter and apricot preserves
5. beef hash
6. pb and mayo
and 7. best favorite- take 4 slices toast and spread on
warmed shredded bbq chicken eat with fork ,delish.
Sullivan St. no knead bread
Oh, yeah--I don't bother with a cast iron skillet. I simply put it on a cookie sheet sprinkled with corn meal. This is how Chef John (foodwishes.com) does it and it works great.
Sullivan St. no knead bread
This bread is so easy and good. It is now a staple in my house. I always have some dough ready to go. I've let it sit for as much as 36 hours at room temp without any problem.
I've tried some variations--part whole wheat, beer for some of the liquid--and it's all good.
I've been working to perfect artisan bread for years and I can't believe that it's this easy.
I love it!!!!!
Which is your ultimate comfort food?
mashed pototoes with butter and garlic
spaghetti with marinara, basil, and fresh parm., salad and garlic bread
pasta e fagioli
tiramisu
ham, bean, and pototo soup....any soup really...
saurkraut and keilbasa or pork roast and mashed potoes...
i could go all day.. i'm def. a comfort eater... thank goodness for a GREAT metabolism!
Which is your ultimate comfort food?
scalloped potatoes or eggs over easy with buttered toast.
Not comfort food for me but I second the Simon Hopkinson recommendation! Mark Bittman has a similar pasta w/ pesto and potatoes - they're both good.
Which is your ultimate comfort food?
Crepes filled with applesauce and dusted with powdered sugar. My mom always called them applesauce pancakes and whenever I have them I am whisked back to my childhood kitchen and memories of her.
Which is your ultimate comfort food?
It used to be homemade mac & cheese, but then I tried Simon Hopkinson's linguine with pesto % new potatoes (starch, starch, starch but delicious) which I make without the mint, which I find a bit odd. The recipe appears here if you don't have his second cookbook: http://www.oneforthetable.com/oftt/stories/linguine.html
The Serious Eats Doughnut Glossary
wanted to add my comments about the Long John.
where i've been, a twisted Long John is the same as bow tie from Dunkin Donuts fame.
Store-Bought Stuffing Mix Showdown
As I contemplated the beginning process for my stuffing, which included choosing between cubed or regular Pepperidge Farm seasonsed stuffing, my husband told me how his grandmother made hers fresh, and walked me through the process and down memory lane. While I'm sure it was delicious and the memory is precious, my mother used Pepperidge Farm and I loved it. She made two versions, one with mushrooms, which you should definitely add to your list, and the other with the turkey giblets, which you should also add to your list. She would cook the neck, liver, heart, etc. and before cutting it up, let us have a taste. Amazing how much flavor they added, and how great they tasted considering.
Next year I plan to make two stuffing dishes, one from homemade stuffing, the other Pepperidge Farm. I personally doubt my family will be able to tell the difference, and if they can, I wonder which one they will prefer without knowing which is which.
Store-Bought Stuffing Mix Showdown
I just want to say that I LOVE Stovetop!
I add celery and sage sausage every time I make it for Thanksgiving.. I also have been known to add to that apples, raisins and occasionally onions for my hubby!
It is as good as any homemade stuffing.. I tried this because of an article I read in a newspaper over 10 years ago called "make it or fake it" the "fake it" recipes sounded a lot easier for a "challenged" cook like me!
Happy Turkey Day!
Store-Bought Stuffing Mix Showdown
That crinkly plastic bag of Arnold stuffing MEANS T-day to me. Mom didn't dig on cookbooks or cooking so much... the purchase of anything like this marked a special occasion, along with that little bottle of "Gravy Master." On a related note, Mom loved the stuffing at Boston Chicken (which came into existence some time after moved out), and would remark at how she wished she could do something like that at home.
Store-Bought Stuffing Mix Showdown
The only store-bought stuffing I use is Stovetop Herbal Stuffing Mix and I add minced fresh Italian parsley. But I mostly use it on top of chicken casserole, not inside a turkey, and I let it bake until that topping is crunchy -yum!
Store-Bought Stuffing Mix Showdown
Substituting apple juice or cider for the water or chicken stock gives the stuffing an interesting, tangy flavor. It goes well with raisin, walnut and sausage add-ins also.
Store-Bought Stuffing Mix Showdown
Not picky with stuffing in box, I have 1000 of yrs experience doctoring this sort food item. I always use stock, eggs, and half and half. I will eat it with almost anything in it except the gizzards and what such, and eel? No, oysters yes. But everything else that is mentioned above bring it on. I could eat stuffing everyday of the year and never get tired of it. That is one of my most fav foods ever. There is so much that can be done with it, Soup is something I must have everyday all year around, it is a must with me, I think that i am going to have to add stuffing to accompany the soup I even have put some stuffing into chicken soup as a flavor yum. Nope having it just for the holidays just won't cut it with me anymore.
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Go to Rocky Mountain News.com and click on web noise.
Posted by Colorado Jim, April 24, 2007 at 3:43 PM
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A medium rare ribeye baby!