Facebook and SE crowd
It seems the Serious Eats crowd is starting to go Facebook. I have found Karen Resta and Adam, Robyn and some of my fav baking bloggers.
Are you there and if you are why can I not find you?
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The Ten Most Recent Posts By JerzeeTomato
To dream the impossible coffee dream...I want it all
I want to get a Coffeemaker-Espresso maker-Cappucchino maker that grinds beans and froths milk. Does anyone know of one. IF not...(say if the bean grinding doesn't exist) which triple threat do you have and like. I want to stay under 400 bucks. The milk frothing is non negotiable!
Chocolate covered espresso beans where can I find good ones?
Hubby has said Nay to every brand I buy. Trader Joes, Fresh Market, Barrel Grocer. Anyone know of any that are real good? I use the not so liked as garnish for my tiramisu.
Airport Security checkpoints and food stories....
Have you tried to board a plane with food recently? I hurangued my husband by packing him some humuus and it took 3 security people to verify it. I am glad they caught it. They also let him keep it.
Silpat versus Parchment paper
Which do you prefer and why?
I like parchment paper something I been using for near 20 years. What do you think?
New Serious Eats pics are delicious looking!
The new food porn pics all over the blog are delicious looking. Who is taking them and where is all that great stuff coming from?
Inca Coke or Mexican Coke: Have you seen it?
I am removing High Fructose Corn Syrup from my house, and I am told that the Inca or Mexican Coke has pure cane sugar, what have you heard?
Ed Levine goes on a diet. Offer some recipes please.
I know many of you have been or are on a diet. Let us offer our SE Poppa some Serious Eats know how. Post any good low carb, low cal, just plain good and good for you recipes you have so we can help the best way we know how.
what are you serving Mon/Tues?
New Years is upon us. What kind of hor doeuvres, appetizers and nibblies are you making? As always share what you are serving, ask for recipes and ideas.
The Box-O-Love is posted on SE Flickr group.
I finally took a pic of my Christmas Cookie box. Smitten Kitchen's suggestions for camera and lense were spot on.
The Ten Most Recent Comments By JerzeeTomato
If the restaurant is so nice, why such small portions?
It depends what is being served. Never tell people where to eat bravian it's rude. We agree to disagree here but the jerky comment is not needed.
Sometimes I like to savor a few different small plates and other times I want a big plate or bowl of something. There are places where I will order something I like in small order because that is enough and other times I want to drag some home. If you spent 200 bucks and walked away hungry survey says was more pretension and less substance.
My least favorite cookbook in my collection is ________.
One of my friends gave me the Paula Deen spiral bound duo The Lady & Sons Savannah Country Cookbook Collection she got from QVC. We laughed when I got it. We call it what to cook if you don't like your company. There are very few recipes in there that I care to make. A few pies, a few quick breads.
I also have a copy of Colette's Cakes: The Art of Cake Decorating by Colette Peters. I bought it in 1991. This book was the hardest work I ever did in cake decorating. Her cake recipe was terrible the cake was hardly edible.
It occured to me later the cake was made for durability and not for taste. It tasted like saw dust but held together for carving into shapes rather well.
I have much admiration for Collette. She is an artist of cake. For me if the cake doesn't taste good it is not worth the trouble. It is a nice book to look at for decorating ideas, learning fondant and gum paste flowers. Don't use her cake recipe. I think it has mistakes in it.
Who has a good online site to order coffee?
I am a huge fan of A Southern Season. This Durham NC institution (since 1975) started as a coffee roaster and is just amazing to see in person. They sell their house roasted coffee online as well.
http://www.southernseason.com/ppf/id/2/cat.asp
If your in the Durham Raleigh Triangle area I would run there. I always do.
Catering Prom Dinner
Less than 3 bucks a person. Wow. It's pasta or nothing. You are talking teenagers they can eat twice their weight. Especially the boys.
I need suggestions on perfecting a recipe!!
sear them high heat which gives them more flavor. Add a bit of acid for tang. do not add the garlic till your 3/4 done cooking as it will get bitter under high heat. Maybe some white wine as a deglaze.
The Blumenburger — The Most Labor-Intensive Hamburger Ever
Next time tell him to make a twinkie its got to be cheaper. The burger per se is an american invention. Tell Hesty thanks for the thought but to keep making foam. I dislike people doing Cecil B Demille productions, over-orchestrations of the very simple and wasting food.
Git alert!
food processors anyone?
11 cup cuisinart for over a decade. I would buy it again. Buy extra bowl or 2. Saves time later
Oh no, I have no food!
I often wonder that in a pass life I must have gone hungry. We could go over 90 days before I get low on anything except dairy products, produce and lunch meats/cheese. I always thought if Door Knock Dinners came here the chef would just be very happy. I keep a huge overstocked pantry, a full freezer of meats and baked goods, and lots of staples. You never can tell when you have to make dinner for 12.
Responses to Comments by JerzeeTomato
The Blumenburger — The Most Labor-Intensive Hamburger Ever
People, enough about university level research on the "science" of the burger. I don't doubt the chef's skill or disrespect the adventurous pursuit of the scientific understanding of the preparation of food, but some of the overblown lectures about this are too much. A hamburger/cheeseburger is a humble American food, simple, fresh ingredients (homemade or not) prepared and arranged in a variety of pleasing ways, generally and hopefully for a reasonable price!
Catering Prom Dinner
I talked to the 'kids' tonight to finalize plans, so I can start shopping and cooking tomorrow. They have a fancy dinner tomorrow night before prom, and an expensive brunch the morning after in the hotel, so this dinner is basically a relaxed, fun meal in their suite. We decided on a couple of pans of macaroni and cheese, garlic bread, salad, and tiramisu. I hope all goes well!
If the restaurant is so nice, why such small portions?
Most chefs I know give portions that are really too big for one person to eat at one meal. However, I have encountered the ones you're talking about. Given a choice, though, I would rather leave a meal so memorable I would like more, but satisifed so as to not eat more.
Catering Prom Dinner
Wow...prom was a one day activity for me. I can't imagine people making this into a weekend long event. That just seems like a lot.
At first I was thinking, given how much money they are spending, why would they only give you $50 for Prom dinner for 10-15 people. I think some people spend that much per person. But if it's the day after, I think everyone else's pasta suggestions would probably be the best.
If the restaurant is so nice, why such small portions?
And Bravian, there CAN be a middle ground between high quality, well thought out food presented in a portion that should satisfy the average dinner goer and "food shoveling" at the nearest Applebees. Ugh.
If the restaurant is so nice, why such small portions?
As long as I don't go home hungry (which I never have been from a chef's tasting menu e.g per se, daniel, ramsay, eleven madison park, bouley) I'm fine.
There are times when small to very small portions are fine and expected (chef tasting menus).
And then there are times when it's just haughty, snobby, off putting, and a rip-off (the only place that comes to mind is TAILOR).
The Blumenburger — The Most Labor-Intensive Hamburger Ever
All this needs is some duck fat french fries and a root beer float. Now I'm hungry.
My least favorite cookbook in my collection is ________.
"Flavor" by Rocco DiSpirito. It was a gift from my mother. Unfortunately, very few of the recipes appeal to me (although the photos are gorgeous).
If the restaurant is so nice, why such small portions?
I know what you mean, I've left some very expensive dinners hoping that my favorite pizza parlor is still open so that I could supplement my $200 dinner with a $2 slice.
However, I know that what you pay at a restaurant reflects more than just the food on your plate. That $2 slice was almost as filling as that $200 dinner, but it also took about 3 minutes from ordering to biting whereas the expensive dinner took about 3 hours from cocktails to cordials. The pizza was a simple, albeit delicious, cheese pizza; whereas my dinner earlier included fresh oysters, some caviar, some foie, dover sole, cheese & salad courses, dessert and coffee. The pizza was served on a white paper plate while the multiple courses at 1 North were served on fine china (sorry I didn't pick up the plate to see if it was Limoges or Noritake, but I was tempted--LOL) with appropriate silverware for each course and appropriate stemware with each wine pairing. Also at the pizza parlor there is a steady stream of carry out and delivery orders, the tables turn within the hour; whereas at 1 North, the dining room will seat about 55-60 at once and it is unlikely they will have a full second seating. All this and I haven't mentioned the staff and the time the staff spends with you or doing things for you.
And the kicker is that since I know both the pizza parlor owner and the French restaurant owner, I know that the pizza parlor clears more profit than the French restaurant.
Yes, we go to restaurants to eat, but to the point, we go to fine restaurants to dine. The dining experience is more than just eating.
If the restaurant is so nice, why such small portions?
back in the day my parents liked to celebrate special occasions at this fancy-pants hotel by our house. the restaurant opened with a tapas menu, and everything was exquisite. the chef said that was his favorite way to cook, because after a few bites, you're no longer tasting the food but just eating to be full. but if you keep eating different things, you get to still enjoy tasting new things.
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Favorite foods: Anything italian, good kosher deli, cake and all things baking, experimental cooking, entertaining. Talk to me jerzeetomato@gmail dot com
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