I'm curious to hear some SE wedding food stories and comments since I just got home from serving a 290 person wedding. It was HELL for the staff, but I think the guests had fun. Luckily for us there was a buffet instead of plated meals.
How did you plan the meals for your wedding? Or what would you serve if you were getting married? Have you ever had any memorable wedding meals or do they all just blur together into chicken breasts and mushy vegetables?
I just found this article in Publishers Weekly here at work: Gourmet Starts Cookbook Club
It seems like a cool idea– Gourmet Magazine starting an Oprah-esque book club, intending to help readers weed through the thousands of cookbooks out there (much like a very useful website we all know and love!) Oprah helped get a lot of people to read who wouldn't necessarily pick up a book in their free time. Gourmet readers probably already do a lot of cooking and cookbook reading, but a recommendation from such a source would be nice to have when there are over 24,000 new cookbooks each year.
Robyn's article about Chilean hot dogs and sandwiches gave me a big craving for mayonnaise, but I can't think of what I want to eat. What are your favorite things to eat with mayo? Sandwiches, salads, sushi? Anything unusual? Do you like the mayo flavor to stand out or do you use it as a base for some other flavor?
I was cleaning out the fridge the other day and I came across a jar of Chocolate Martini cream cheese dip. Long ago, our friend gave it to us as a housewarming gift, and my roomie tasted some on a pretzel and then left it in a far corner of the fridge. More recently, my mom gave me some sort of chocolate balsamic vinegar sauce. I'm thinking I might roast a chicken and dip it in the sauce, like the feast in "Chocolat."
My question for you is, do you ever get weird (or interesting) food gifts like these? Like prepared sauces, dip mixes, those bottles of olive oil that collect dust on the shelves of TJ Maxx? What do you do with them? What's the weirdest thing you've received? (Weird meaning interesting or inedible.)
I feel like it's been a while since we've had a little SE-user roll call. I'm always interested in who's out there asking, answering, and commenting. So, who are you? What are you all about?
I'll start: I'm 24, working in publishing and living in Minneapolis. SE is a great distraction when I'm sitting here at my desk. I'm a very amateur cook but love experimenting with the staples I find in my kitchen. Our farmers markets are opening this week and I can't wait! I plan to get lots of produce, then challenge myself to find new things to do with it.
How about the rest of you?
I don't have cable and I rarely watch TV, but when I had cable, I was definitely a lover of food porn. I would watch whatever was on, especially all the demo shows like 30 Min. Meals, but never actually cook anything I saw.
This weekend I happened upon PBS' "America's Test Kitchen" for maybe the third time in my life, and after reading the latest RR/SL rant session, I wonder if any one here at SE watches ATK. It's a really accessible concept. This group of chefs and researchers test all kinds of recipes and products, then report their findings. They're genuine people, don't use cute catch phrases, and really give me hope that someday, I will cook something great.
Does anyone watch PBS' food programming? What else is out there beyond FN?
I've been thinking I need to eat more raw foods (because they're so fiber-full) Is anyone on a raw food diet? What does it actually mean? More salads, vegetables, and fruit? Any tips you can share would be appreciated, because right now I feel like a rabbit.
I just came across this website, which is like a search engine and social network for cooks and food enthusiasts. Has anyone heard of it? Does anyone use it?
Last night I had my first fresh artichoke of the season! (Steamed with a side of lemon mayo.) Spring has officially sprung in the frozen tundra of Minnesota.
What's your signal that spring has begun? Has it happened yet or are you still in the last legs of winter? How do your eating habits transition from winter to spring?
What's your favorite cocktail? What must you always have in your home liquor cabinet? What do you always order out?
I'm in a rut and sick of the vodka-tonics, vodka-cranberries, beers... Every time I read Paul Clarke's articles on SE, most of the ingredients are foreign to me. (Sorry, Paul.) Any recommendations to expand my palate?
(PS I can't stand gin.)
Gwyneth Paltrow eats?
This is pretty much the same recipe I always use. Cumin is essential. It brings out so much flavor. You'll never buy packaged hummus again!
@darbyalycen206: I throw everything in together too. Pureeing the chickpeas first probably ensures an even consistency. But I don't mind finiding a whole chickpea in my hummus once in a while.
Yeah, who'd have thought bananas could be made even more phallic. Maybe this link is NSFW :)
Ps: Who doesn't eat a whole banana in one sitting? They should just buy smaller ones.
Looks delicious! I would have it with a little aioli on the side.
I loved the NYT article about books. I've gone out with many anti-book guys, even one who said he quit reading books in the third grade. Hmm. Anyway, my boyfriend now isn't much of a reader (but very intelligent) but he loves food. I think that's what sealed the deal for me. Our first few dates were at new restaurants we both wanted to try.
I'm more attracted (romantically and friend-ily) to people who are more adventurous with food. Picky eaters are nice people, and I'm sure read good books, but I turn into a food evangelist and scare people off (come on, my name is LiveToEat!). If someone doesn't like reading, odds are that they have some other sort of hobby that's equally interesting and challenging. I love books, the bf loves computers and the internet. Life would be boring if he was as bookish as I am.
This sounds like the start of a riddle.
I'm no food scientist by any means, but I would guess because these things are better at retaining cold. Possibly because of their shells? I don't deal with shellfish a lot, but I know that an egg can feel cold to the touch long after it's been out of the fridge.
I like it with strawberries too! Not at all cliche.
1. Rainbow Foods (mainstream discount supermarket like Shaws or Albertsons), Trader Joe's, the Wedge (medium sized organic supermarket), Whole Foods
2. Mostly inorganic, depends on where I'm shopping.
3. Whole Foods is too expensive, but I would shop more at Trader Joe's or my local organic market if they had as much selection as an inorganic market
4. Not so much yet because I'm not one to adhere to a budget (but I'm sure I'll suffer the consequences later)
5. no
6. Minnesota
It's like Valentine's Day: long waits at restaurants where you're bound to get mediocre food because the kitchen is so busy. For me this year, two out of three MD celebrations are in restaurants, so I'm crossing my fingers. If only everyone could get together and do a potluck, but divorce and small houses prevent that. I envy those families who can pull it off!
BTW, I one a copy of Fergus' book the first time I entered a "Cook the Book" drawing. Yes, they really do award the prizes. Some of the recipes in the book I wouldn't eat with your lips, but some are really exciting. The downside is finding a butcher who will supply the necessary parts. To each his own...
This is soooo... reminicient of my childhood. My dad cooked tails about twice a month. Cooked in a pressure cooker with water, rutabegas, salt, pepper and red pepper flakes. We'd eat them in a state that is similar to your first "cooked" picture. If there were any leftovers the next day, we'd dip them in pancake batter and fry them up for dinner on day two. I'd almost forgotten the "jelly". You ought to try spreading that on toast in the morning. Yum! The braised version pictured here looks absolutely beautiful but I'd still opt for batter dipped over breaded... Yes, @Cathy, the long ones are incomparable; the shorties just won't do. I love to tell people that they taste just like chicken...
...necks ;~)
Ooohh...that's easy.... Godiva's rasberry filled chocolates, glass of champagne (okay, two glasses) and a long hot bath. Heaven.
Not to interrupt this very good post but, what and where is Whole Foods? Also, just out of curiosity blankplate, please share with me how you feed 3 people for a week for $60, I live in Philadelphia, not too far from you, and I must be doing something wrong.
The Little House books are my strongest pig tail association, too!
@ chlamers - I have always wanted to make maple candy in the snow. I think I'll make it the next time it snows (if that ever happens again).
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Location: the minne apple
About: i'm a she.
Favorite foods: everything but: mussels and canned tuna
Last bite on earth: BIG!