We just moved and I've gone from a teeny apartment-sized range to one that's pretty spacious and HOT. Both are gas, and I try to look at the size of the flame rather than the setting on the knob, but there's such a difference. This new range's 6 is equal to 10 on my old one (I think!). I can't even fathom the oven which is way hotter. And oddly, the broiler is less hot! Any tips for adapting to a new range?
Noticing a lot of talking heads talking about jarred spices lasting only 6 months and then needing replacement. Is there really anything to this? Sure, I get that things get less strong over time, but should I ditch my jar of oregano or just use a bit more of it than if it was a new jar? Or is it all just a scam to get me to buy more stuff?
We were eating at Rare the other night and saw their burger competition and that Ed and Adam are two of the judges. Question, is this the first time they're doing this? Husband and I have furiously been thinking of ideas.
We all do it now and then. It's 2am here, I'm an insomniac, and I just enjoyed a thin Kavali cracker with melted butter, cinnamon, and splenda sprinkled and nuked.
And you?
And what do you like/dislike about them?
I'm really in the mood for some good fish. Husband is more of a straight up carnivore but willing to compromise for the evening. Any suggestions? In Manhattan, por favor.
I haven't quite gotten the hang of proper knife maintenance. Any and all tips appreciated.
I was somewhere a few years ago when I had a piece of herring stuffed into me for good luck. Apparently a German tradition that had been transplanted to a UES bar.
I was trying to create my own chili spice rub for a piece of flank steak. One bite and my husband - who has a high tolerance for spicy - had tears in his eyes. He got up and ran the steak under the faucet to wipe off the rub.
I'll take any kind and saute them thusly:
Start with olive oil & butter in cast iron skillet over very low heat
Add 1 thinly sliced onion -- cook for about 5 minutes until soft
Add in 1 pound or so sliced mushrooms of any or all varieties.
Toss around.
Put 2-3 small pats of butter on top of mushroom.
Walk away for about 20-30 minutes while it all cooks down (return to stir once or twice) into brown beautiful mushroom & onion goodness.
Remove and top with Maldon.
Mmmmmm..... Amazing with any steak.
Doesn't anyone eat eggs?? I'm really surprised to see only one egg entry.
My cart doesn't vary much either
Eggland's best eggs
Bell Peppers (red & orange)
Fresh greenbeans
Steak & Chicken
Some version of cheese
Garlic & onions
Tomatoes (for the husband)
We're very Atkins in our house.
So Ed, what are your local faves here in NYC?
Ah, glad to see there are other planners out there. I started just a few months ago when my husband and I were reviewing our credit card spending. Ooops...too many restaurants, that newlywed thing I think. So now I do a big shop (either Fresh Direct or Whole Foods mixed in with the Union Sq. farmer's market) on Saturday and plan at least 4 meals (which gets us 5) for the week. Idea being we won't head out to eat if there's a nice steak or hunk of lamb in the fridge.
Been working swimmingly I might add as a budgeting method. We always marvel how these gorgeous dinners usually cost less than $7 a person when you break it all down. Yay for knowing how to cook! ;)
Rare Bar & Grill on 37th and Lex. Always a great burger and great staff.
Is this a BYOB thing beverage wise?
If you're in NYC, you won't ever get better than Hallo Berlin. Check it out.
Next weeks show will feature Paula wearing a sensitive microphone over her heart so that we can all hear her aorta clogging up while she cooks.
lovetenfoe - ITA with you. I love Paula. I met her in person when she was here in Tampa last year. What a sweet lady. I read her book and realized, she's one of us! I've tried several of her recipes that I like and subscribe to her wonderful magazine - I can say, They Are Great! For the Naysayers out there - If you don't like her, then CHANGE THE CHANNEL!! Jeez - like the saying goes - "Life's Too Short For The Dumb Junk", you know?
I have a problem with those that are saying all these NEGATIVE things about what Paula Deen is cooking, how she's cooking it!!! If you don't eat real southern cooking then don't watch the show!! Paula's not forcing you to eat her food!! Alot of things that Rachel Ray cook I would NEVER eat! But I don't go around putting her down, because everyone has to make a living so hey, thats there way! Paula loves cooking and I enjoy all of her shows and I cook her recipes all the time. My family loves Paula!! I pray one day I will get to meet her in person! We love you in WEST Palm beach Paula!! FYI- Raw meat can kill you too! Think first before speaking.
#1 PAULA DEEN FAN!!!!!!
I absolutely love Paula Deen. Find someone else to leave your rude and ignorant remarks about because Paula is the last peson to deserve such critisicm. She has enough spunk to beat out all of you people who have nothing better to do than to point fingers. I have never witnessed a more loving woman than Paula Deen, so leave your unappreciative comments to yourself.
"Paula Deen is Trying to Kill Us" - You would think that someone was actually trying to kill you by holding you at gunpoint to go to the grocery store buy the ingredients. Come home mix them up. Freeze them. Get them out and drop them into a fryer. I'm guessing most people making comments are overweight themselves and have no self control. So you're killing yourself. It's really sad to think that you can't enjoy a recipe for what it is. I live in Texas where it's a hobby to see what you can fry from Snickers to Oreos. Get over yourselves and let the woman entertain! YOU GO PAULA!
has anyone who commented actually tried this? I would think that would be the first thing someone would do before making a snarky comment...
Wow, the original post is almost a year old, so I've got to wonder how the plan worked. Did you stick to it, did you lose the weight, and did you keep it off?
Personally, I don't think this is the best idea, I understand trying to cut down on refined carbs, but I think moderation is key. Carbs are not evil and once you return to eating carbs you will gain most of the weight back. That being said, damascus flax flat bread is the best, i used it to make sandwiches, wraps, and pizza.
I too am trying to change my eating style by cutting down on carbs. Weird thing is I thought i would be successfull in never eating bread again. I had a feeling my will power would carry me through the journey of leaving bread....but hey 3 days later and Im freaking crzy. I have been longing for bread, and yeah in a way Im having withdrawals..no lie. I used to eat atleast 8 servings of bread in various ways a day so why ever did I think I could just quit.
Wut I learned: you cant just quit cold turkey...its impossible.
Start by taking out certain things like say, one less piece of toast a breakfast, skipping an extra bowl of rice. Moderation is the key. You must take it one day at a time.
To eat or not to eat - that is the question. As with any decision. - make a choice and live with the consequences. Miss Paula doesn't insist you make or eat anything she makes - she merely lends you her expertise, innovativeness, etc. None of us is consistently perfect with our food choices.
Some of the recipes on many of the shows are strange, but so what? Paula has a great kind of showmanship. My boyfriend and I watch her Paula's Party almost every Fri just because it's such fun. Enjoy your food the way you like it and don't criticize others, there is too much of that in the world. Love and best dishes (with apologies to Paula).
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