Thanks for all the input. @bubbamom, KFC coleslaw is actually one of the two recipes I was curious about, could you post yours? The second recipe I am craving is The Pasta House Co.'s Flamingo Chicken. Anyone seen or tried that??
Both of my surviving sons and spouses live in Portland, OR., and each has attended an "underground supper club" (different ones). They both raved about their experiences! Wine and other diners were great at each; as far as the food experience, each totally different. One had a very, very good "upscale" menu, while the other had a great "everyday, cook at home style dinner", with step by step instruction on how to prepare at home for company. All four are anxious to try again, there seems to be several plus of these "clubs" in the Portland area. Will try to find out how to locate them, and report back.
I agree that her mannerisms and growling can get annoying, but no more than other chef's particularities. I like the fact that she teaches as she cooks, and gives reasons behind some of her prep techniques. Her love of all things food is obvious, and contagious!!
Thanks for the comments so far. I should update original post - I figured I could be the out of date items by going through cabinets while she is sleeping and "toss". BTW, she has stuff with expiration dates from 1993!! She says that expiration dates are a conspiracy from food manufacturers to by new products, and that she has never gotten sick because of it!!! I will be doing all of the shopping. Regarding the suggestions to show enthusiasm for cooking and convincing her to let me pamper her by doing all of the cooking - won't work!! She really wants to cook for us!! Thanks, again, for the ideas, and keep them coming, especially the ones regarding sanitation and what needs to be refrigerated, etc.
@ foodiegal. Right on!!
@Pooch, right on!! You took the words right out of my mouth...good thing it wasn't food!!
I shouldn't comment when I'm up in the middle of the night with insomnia - I meant "Michelle has it GOING on"!!! See 1st comment.
Third the cooking recommendation! I agree with Pooch regarding leaving them in water, not only would they get funky, but I think the texture would change. Let us know!
Love it, love it, love it! And what a great example for the rest of the country. I'm sure this was discussed, and probably even planned long before Alice Waters brought up the subject. Sounds like Michelle's got it gonna on!!
Personally, I don't mind at all paying a more than fair price for good food prepared properly. As a caterer, I know what goes into a dish is always more than meets the eye. I would just fear that some people would take advantage of the situation, and too many customers like that could close a place quickly. It would be nice if you could "ban" those customers after a 2nd time or so, but don't have any solutions for that idea. I read about a cafe in Berkeley, I believe, that did this, and it turned into a flying success. Ingeniously, the owner also allowed customers to "work" their meal off if they couldn't afford it...cleaning floors, doing dishes, bussing tables. It turned into a wonderful thing for the community.
I really enjoyed K-Paul's while visiting this wonderful city. Last time I was there, the wait was around the corner, but well worth it! Have a great trip, and a stroll around Jackson Square to walk off all the good eats!!
Ditto dbcurrie! The frustation is usually not worth it anymore for me.
IMHO, it sounds like their problems stretched way beyond the kitchen.
My situation is like PumpkimBear's, I cook indoors, and he cooks outdoors, and I wouldn't have it any other way. I love it, he loves it, so it works well for us. I kid him a lot that if he "brings home the bacon, I'll fry it up in the pan"! I do work from home part time, catering, which also kills two birds with one stone on those days. On days that I want him to cook out, I make sure I have everything ready for him...meat marinated, veggies prepped, etc. Works for me, and him!!
@bareneed, oh, thank you so much...I have such wonderful memories of Adam. I tried to refrain from mentioning this part, as it's off-subject, but I also counsel Mothers who have just lost a child, and no matter how old the child is, it is still your child. I have posted my main (not the catering one) email address on here for other reasons, but if you know someone that has experienced the same situation, please feel free to share it, and again, thank you sooo much for your comments and recognition. L,K
Hi Juman23, I am a caterer, and kind of "fell" into it. After losing my 17 yr. old son about 15 years ago, I used cooking as my therapy and escape. I was an okay cook at the time, not bad, just average. Cooking then became my "valium" so to speak, and I started raising the bar, experimenting with more difficult recipes and different cuisines, and found that I REALLY enjoyed it. Since I don't know how to cook for just a few, I organized a "Meals Ministry" at our church, and began giving/preparing food for sick and elderly folks, neighbors, friends and family. They started to share the food, and before I knew it, I was getting calls to do b'day parties, funerals, weddings etc., hence - karencooks (a small thyme catering company) began. Since then, I have attended or taken many advanced classes, but still think my self-taught education has been the backbone. Often now, when preparing food, I think of Adam (my son) with wonderful memories, and the final gift he gave to me. What joy!!!
Throwing cast iron pans into an outdoor fire is an old tried and true method! I got that advice from Lodge customer service department. After I explained that we have a burn ordinance here and couldn't do that, she also suggested the "clean" cycle on the oven. We have such smart people on these SE threads, don't we?? (I'm being serious, not facetious)
I've done it many, many times with the fresh pasta sheets, and used a pizza cutter to cut them. Unfortunately, I now live 200 miles away from the closest shop that sells them, in St. Louis. Anybody have any ideas on how/where/what I could use in place of it? I'm curious, too, on how won-ton wrappers affect the taste. Has anyone tried them for ravs?
Hard to choose, but probably my WS whisk, or my probe thermometer, it sounds like the one Perky has. Has saved many a burnt offerings when I get involved in something else, and forget the time.
pksmash, how do you make your sausage? I've just started experimenting, and am looking for good recipes, if you don't mind sharing. You can email me at email@example.com to keep this thread on subject. Thanks. Would like to hear more about your stuffer, also.
Oh chisai, I totally agree...what a great "toast" drink!
I lived many years in the Bay Area, specifically Palo Alto, then moved to Monterey for many years. Salinas, nicknamed the "salad bowl" of America is situated between the two cities, along with Gilroy, the "garlic capitol of the world", Prunedale, and other smaller communities, that produce huge amounts of artichokes, strawberries, avocados, etc. It was so sad to drive Highway 1, or the 101, and see so many farm workers out slaving in the fields in dangerously high temps. That made me want to support the local farm stands along those routes even more, and sharing my concerns with the farm owners. Hope they had their hearing ears on, and not just acted like they did. Also, best produce ever, anywhere!
NOOOO...granted, the last person I dated was my husband 20 years ago, but I can fix a nice meal myself, or don't mind dining out alone. The pay off isn't great enough for me to do that.
Hands down - Italy, especially around the Tuscon region.
@Perky, this is kind of off subject. I posted a request 3 weeks or so for a good italian sausage recipe...tried three different ones, and the winner with hubby was with McCormick's grill seasonings (for steak) only. Did turn out great, so many more uses than just for steak seasoning.
All of the above are great, but for simplicity, color, texture and taste, why not roast some asparagus?? Love it that way, just a little olive oil, S&P, and a splash of either balsamic or lemon juice...mmmmm!