I have to agree, I'm letting my subscription to Gourmet expire next month. I had the same issue with the recent, well, issue. I also agree about the ten-page advertisement sections of stuff I don't buy and places I'll probably never go.
I'll stick with CI, Fine Cooking, the occasional Food & Wine or Bon Appetit, and, yes, Cooking Light!
Tilapia, the tofu of the fish world. Doesn't have much flavor on it's own, but takes on flavor, most any flavor, very well. I really like it sauteed with a little butter and Paul Prudhomme's redfish seasoning. I've also had luck with using it as a sub for sole and stuffing it with crabmeat stuffing and poured cream sauce over it!
Gnarly Head Zinfandel is an awesome red for 8 bucks! And I second Trader Joe's selection of under-five-bucks wines!
Wow, so is this why Michael Symon is NEVER on the new season of Iron Chef? The hubby and I were pulling for him to win NIC, and now he's never the competitor chosen for battle.
(grumble,grumble)
simon's got the right idea. Why do we need 8 stripmalls with Subways, nail salons, and cleaners within a two mile radius of each other? Drives me nuts. I've always thought that idea would bite us in the collective butt one day!
A Ruben sandwich. Weird, I like corned beef, saurkraut and thousand island dressing, but I cannot stand the three together.
Miles Davis, John Coltrane, Charlie Parker. Love classic jazz in the kitch for some reason.
Water and Aleve the night before, then more water, gatorade, and a big glass of oj in the morning. Although the best hangover cure, if you can draaaaggg yourself to do it, is getting a good old-fashioned sweat on.
Simple steamed veggies are wonderful to me...while my husband runs screaming in horror...dinnertime is fun at our house. We'll never need kids.
Agreed with the above poster about Fage greek yogurt, I like it with a little strawberry sauce, or nothing at all. Puh-lease no honey- yuck!
I've always rather fancied butter on it's own... :)
The Harry's Farmers' Market locations here in the Atlanta metro area are owned by WF, and that's where I do the bulk of my shopping. I find them to be a little less expensive than our WF locations, and they pretty much have the same products. The 365 line is great for pantry and freezer staples. I just buy food there, though. Toiletries, paper products and cleaning supplies are really expensive there. Gotta go Krogering for that stuff.
Believe or not I stopped subscribing to Gourmet because of renewal tactics. I used to work in magazine circulation many lifetimes ago. When I realized how aggresively Conde Nast went after renewals, it really turned me off. The only way to subscribe these days is "automatic" renewal. I know that it is business and that they need to make money (ad $) in order to produce a good magazine. What happend to producing a good magazine, that people will really want to buy.
I actually didn't mind the recipes at the back too much - I'll admit it was confusing to find some of them though. I thought the content was pretty blah this month though - that bugged me more than the recipe location. Although the little piece about the beekeeping was interesting.
@AliceBlue: blue rules! Thanks for the tip about Epicurious.
@wookie, funny you mention the lake pics. i remember thinking something similar and then feeling horrible for the people in them -- if that was the june issue which came out in may, they probably took those pics in march or april at the latest. they probably WERE cold! haha.
I stopped purchasing Gourmet when I discovered that all their recipes are available on Epicurious...or should I not admit to that (especially in light of the Cook's Illustrated/ATK commentroversy going on in another thread)? I was only buying it for the recipes, and agree with Blue Iris that the mag often feels a bit exclusive and elitist. I like to cook "gourmet" foods, but don't want to feel like an interloper or a pretender for trying to do so.
After several years hiatus, I recently re-subscribed to Gournet bc a guy turning his life around from drugs and homelessness came to my door selling magazine subscriptions. Call me a sucker, but I didn't have the heart to say "no" after he earnestly told me about his kid and how much this job meant to him and his plans for the future.
I'm not lay-out savvy or think much about the composition of a photo, but I remember the barbecued pork issue and thinking that those people in the photos don't look like they know anything about good barbecue. You can't have a good barbecue butt and only four people. It makes no sense...unless you're super greedy. Also, the scenes at the lake looked cold, isolated, and dark, not summery at all. Over all there was a huge disconnect between the models, the food, and the theme.
I haven't looked at this issue yet, just got back into town the other day.
I also dislike the new photo-styling and font in the recently revamped Bon Appetit.
Can't wait for all of your future fun questions JEP! Sorry your tilapia didn't turn out so well. I always considered it sort of a bland fish to begin with.
Hillary
Chew on That
I like to marinate it in a mixture of white miso, sugar or mirin, sake, garlic and ginger. Let it marinate at least 30 minutes (but you could let it go longer, overnight even). Then broil until cooked through (usually doesn't take long, maybe 5 minutes total). Garnish it with scallions and sesame seeds. This is pretty much my go to for most white fishes, although I have some wild salmon I may try this with tonight!
Considering they have much less impact on the environment since it takes very little feed to raise tilapia than other fish, like salmon, there is good reason to try to eat more of it and stop listening to those fish mongers who discourage you from trying it. I have been making fish tacos with them: a quick lime, olive oil, salt & pepper marinade. Flour lightly and fry in cast iron. Then dress them with shredded cabbage, chipotle mayo, mango salsa, red onion, or what have you, and it is flavorful and meaty and definitely hits the right spot when fish is on the brain.
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