Costco's has a remarkably tasty fruitcake available during the holidays. It is filled with pecans and cherries and other non-dayglo fruits. It reminds me of the kinds of fruitcakes I see for sale at Saks during the holidays for $50 but at Costco it is only $12.
Bouchon also has a delightful fruitcake like loaf. I think it is also seasonal. No problem with bad fruit overcoming the cake there, of course.
I would love a place devoted to vanilla. I am a sucker for all things custardy and rich. Puddings, cakes, cookies, pastries. Some complimentary flavors as well - cherries, almond, coconut. That way maybe I could find a biscuit tortoni equal to the one I had in Venice the summer I turned 20.
But no chocolate, not even the white stuff.
I watched HK all the way through for the first time last night. It was more entertaining than I expected. Of course it is very staged. I thought all the patrons walking out en masse was particularly fakey.
And Gordon as a major jerk, while convincing, is also hard on the nerves. I do question how much power the winner will actually have in G's new London restaurant in LA. None of those people seemed like they would ever be up to that task. Maybe the New York woman who made the soup he liked.
Growing up I did not realize that mking a ckae from scratch was an option. Both my single mother and grandmother worked full time. But I did know what bakery cake tasted like and it was BETTER. Paula Deen uses cake mix in her Ooey-Gooey cakes and while some love them, I still detect that fake box batter taste. I adore the pink iced vanilla cake at Amy's Breads and the Crumb's vanilla cupcake is worth the 780 calories. Boxed cakes are not every worth the calories.
How come the American talkshow hosts seem to enjoy being "funny" and talk all kind of nonsense and act stupid when they invite Ramsay over to their show? I just watched 2 different talkshows via SE and they were pretty unbearable - the hosts i mean. Gordon Ramsay was genuinely interested in the cooking and they weren't.
Definitely peanut butter. I, too, have eaten at Peanut Butter & Co. in New York (and LOVED it), but I'd love to have a more upscale restaurant and definitely an even larger menu than they currently do. Peanut butter can be used in so many ways - from sweet to savory, appetizers to dessert, Latin American to Thai flavors, and just about everything in between.....
Oh my gosh - a garlic restaurant! Brilliant!
eatorama - ever heard of "Cheeburger Cheeburger"? They do something like that, with all the crazy toppings & whatnot. Give 'em a google search sometime, check out the website. We got one in LR about a year ago (or so), but... honestly... when I went there it was all hype and not a lot of delivery.
@johnfred--you made me think about a sauce I haven't made in a long time--vanilla bean burre blanc. The vanilla bean is opened and added into the cream and vinegar when they are reduced. Then you remove the bean and proceed as usual.
..... Parmesan Cheese! The real deal --- all dishes made with Parmesan -- could get very creative!, but nothing too strange- no chocolate/parmesan desserts, etc. Other than that, it would be heaven!
P.S. Re the garlic themed restaruant -- in Madison, NJ there is a restaurant called Garlic Rose -- all garlic, all the time, every dish -- I can't go near the place and if you are with someone who does, you can't go near them for a couple of days.
Where's the grilled cheese in Ohio??? I wanna go...
Went to S'Mac in Manchester, CT last fall...not incredible, but not bad. Was fun for our kids.
I used to love the chain Noodles & Co. when I worked in suburban Detroit...they had every kind of noodle dish, from pad Thai to mushroom stroganoff, to noodle salads. They also had fresh-baked flatbread served with large pats of butter that was almost yummier than the noodles.
My personal choice, though...mushrooms. Mushroom risotto, mushroom soup, and I imagine you could do all kinds of dishes using portobellos to replace meat...stir-fries, sandwiches, etc. Not sure what you'd do for dessert though...maybe those mushroom-shaped chocolate truffles??
So... let me get this straight. Gordon, in the UK, does a television show where there are real restaurant people in a real restaurant and he lets the real Gordon come through. Here in the US he does a television show with actors pretending to be restaurant people, on a set pretending to be a restaurant and Gordon pretends to be a screaming asshole. This is supposed to make us like him and his US show because.... they think that Americans are just to friggin' STUPID to watch the real thing? No wonder it's on a FOX network: the think that we're all dumb enough to swallow whatever shit they shovel our way.
Oh, and Gordon... you want to be taken seriously AND play a clown at the same time? Yeah. Right. Sure thing, you pathetic Bozo. You own how many successful restaurants yet you act like an asshole on American TV for what? More money? Your screaming idiot act is a kick in the teeth to the real Chefs of the world who spend the time:
1 working their way up through the ranks, confident that they really know their craft
2 hire good people with good skills and work ethics
3 take the time to instruct their staff in how they want the dishes prepared
4 get the right equipment & supplies for their staff to do their jobs
5 hire a dining room manager who knows how to pace the reservations so that the kitchen doesn't get so slammed that they can't do their jobs well
6 leading by example... not by posing for a camera and screaming.
I simply cannot stomach the production values on the FOX version but the BBC version mesmerizes me.
I think it may be my favorite food orientd show on television, and from just watching KNightmares I have to say I think the guy is a genuinely fantastic caring individual.
Simon Cowell should be stranded on an island with nothing but the demos ove all the performers he's cut.
He's funny on Hell's Kitchen. Love the show.
The F Word is also a favorite.
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