I've been toying with the idea of entering a cooking contest but my question is this: How can anyone out there claim a recipe as entirely their own? Many of my recipes are amalgamations of recipes or inspired by recipes I've read or food I've eaten out. Does that count? Is this just the paranoid good student in me who's afraid of inadvertently plagiarizing?
I finally splurged for a food processor and am looking for recipes to play with my new toy this weekend. Any suggestions--besides mac and cheese?
I love the flavor of anchovies and keep a tube of anchovy paste on hand...but I don't know, when recipes call for filets, what the equivalent is. I usually wing it and taste test. Any other suggestions?
My local grocery store, which sells some convenience/prepared foods (made there) sells peeled garlic in the produce section in half pint containers. For just a dollar or so...it's more economical than heads with 67 dried out tiny cloves (@chiff: lolol) and I find I use it all before it spoils.
A little tangent here for all the garlic lovers...I recently read that the nutritional value of garlic increases if you let it sit for a few minutes on the cutting board before adding it to the pan. (akin to spinach having more nutritional value once cooked vs raw).
Silver Palate, Better Homes and Gardens, Martha Stewart
tarragon chicken salad (I use the Silver Palate recipe combined with Ina's suggestion of roasting bone -in, skin-on breasts for the meat and threw in some craisins as my own twist) on cucumber rounds went over well at some parties I had over the winter months . And the Polish girl in me always has at least one kielbasa in the freezer, which works well and is fine at room temp, just slice and stick with tooth picks.
Like most of you I go back and forth between the two or use a combination. Haven't tried grana padono but will. Always looking to save a buck without sacrificing flavor if I can.
PS fredrika-- i have that grater too. Love it for hard boiled eggs for salads...
I, too, wear black pants all the time and hate being attacked by white napkin lint. I usually ask but am not always accomodated, so I have finally geared up with lint brushes: one for my purse and one in my car.
I think there's actually more overt flirting than there is innuendo-- love pats, pecks, compliments galore-- but...honestly... I think it's sweet....This is a couple who has been together for a very long time and work together and still enjoy cooking together at home for each other and their family...
I have tried to respond as well...and offered to get my mother's recipe if the MS couldn't be found...
...their asceptic quarts of broth are good, all varieties of their fresh mozzarella are great (I especially like the sliced)...
Yay for Trader Joe's. Most things are well priced and good quality; here are some faves...I love their tomato-less corn salsa, and their version of pirate's booty is great. I can't live without a bag of their frozen haricot vert in the freezer, and their grozen gyoza makes a quick snack or nice addition to a simple soup.
I'm more annoyed by Tom C than anyone else...Does anyone else agree that he needs to get over himself!?!? Remember him perseverating last season about Casey having the gall to make a coq au vin--with chicken!!!Egads. Even the French master sitting next to him looked perplexed, like "What's your point?"...Seems he gets hung up on the text book definition. Last night it was about picatta vs. milanese. I get it, but it's on my nerve. He's like the culinary version of a valedictorian who can't tie his or her own shoes....
@RoseL ~ I can only speak for myself, but as a person fascinated by food, there is ZERO room on my DVR for Fake reality television. Go figure.....
I LOVE the Neely's. Their playful banter comes across as 100% genuine. I don't know how anyone can be grossed out by it or find it inappropriate. It's a beautiful thing to me to see a married couple who obviously adore each other. Funny.....people don't seem to be bugged by the psycho personalities and disgusting behavior on some of these reality shows, yet when a MARRIED couple show some passion, they get upset? Go figure.
TVFN has a terrible habit of confusing the word "chef" with "cook."
Another Foodnetwork classic example of putting people in front of the camera who think they are entertainers instead of teachers. What I have learned lately is that some home "chefs" have graduated from this level of questionable education and move on. There are so many good cooking shows on PBS (and a few on FoodNW). We need only point our remote control at our TV and move on to what pleases us.
I have been watching the Neely's since the beginning. Overtime, I have found Gina to be far too anoying. I have noticed that Pat tries to tell some small stories about certain dishes, and immediately Gina cuts him off. I do enjoy watching him. I get the feeling that if he does not indulge Gina in her need for attention, he will have hell to pay. I love the recipes. Can someone just ask Miss Gina to tone it down, so we don't have to turn them off.
Back when Giada first came on, my then 21 year old college son told me it was "soft porn" and that he never missed it. His affection for Giada turned into a genuine love of cooking. She was never trashy or overtly sexual: the camera work and the pace of the show made it sensual.
I haven't watched the show yet but because of the comments posted here I will have to now. I gotta see if it as over the top and revolting as posters say. Food Network used to be about cooking and lots less cheese... I don't hardly watch it it all any longer.
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