My girlfriend wants to make what she once learned as "buckey candy", but all the recipes we are finding require a pound of sugar per recipe plus in some cases paraffin. We use good organic fresh-ground peanut butter from the co-op, and she just got some good chocolate to use. If anyone can help us with recipes to avoid the ton of sugar I'd appreciate it. Perhaps a honey substitution? Help?
Yup - just coming here to say the same thing. Investigate the local CSAs in your area. Some may even have a workshare program, where you put in some money and volunteer to pull weeds or plant seeds or whatever they need for X number of hours and you get a certain basket of produce every so many days or weeks or whatever.
I also support the local co-op market. As a member you get a discount on prices, and the produce is always better than the chain stores.
I have no problem with their innuendo, and am amazed that in today's world anyone other than Mrs. Grundy would feel so.
That said, I got over the Neely's fairly quickly just because their patter is so obviously "on" and "prepared" - I thought I was watching one of those tightly scripted sit-coms with a laugh track that show a "real family" unlike any real family around.
Come to Seattle. They're all over town.
Cheeses. We aren't fancy and can't afford the expensive shops around, but we do like a bit of variety and usually have half a dozen different cheeses in the fridge. Trader Joe's has a variety and reasonably priced.
Sea salt, pepper, and garlic is the usual, and at times I'll dribble Worchester sauce into the splash of canola oil or butter in the cast iron skillet. Alternatively, I've enjoyed Spike sprinkled lightly over the steak and a nice variation is the slightest sprinkle of Old Bay.
More and more - for steaks and chops both - I'm starting to use the method I heard from Alton Brown of searing and oven-finishing.
Dice them up into a cast iron pan. Dribble canola oil over them liberally and hand-mix in a large handful of fresh diced garlic. Maybe dust them with a little Old Bay seasoning and bake them until kinda crusty.
Yum yum.
I often cheat and use Annie's to start, and then add to it with a bunch of my favorite cheese-of-the-day. Carmelized onions and garlic go well, prepared separately and mixed in late, and when I want to go back to my childhood, I'll crumble potato chip crumbs on top as well as more shredded cheese ["Mr. & Mrs. Whitetrash, your table is ready"].
I agree on the careful broiler crusty'ing. In our house we fight for the crusty parts.
A week ago I shredded the meat off of a left over turkey breast [thanks to Cook's Illustrated for help on making that delicious] and baked it into the M&C. Scrumptious.
When Paula comes on my partner and I both jump - leap actually - for the mute button, and then the channel changer once it's safely quiet. We both apologize for not being quicker, and for not knowing the schedule well enough to change the channel before she comes on.
I've lived in the south and traveled extensively in the south, and in my opinion she is an abrasive caricature of a southern lady.
I've discovered that I have to be careful about saying that, though, as my best buddy is from Kentucky and apparently his sainted elderly mother is ...just...like...Paula.
I only use sweet onions - being in Seattle, Walla Walla's are a local pride, but even out of season I'll pay for the imports. Dice the sweet onions and cook up in bacon drippings, garlic, and worchester sauce. Once they're cooking, drip some honey over them and cook them some more. You'll know when it's right to dump the entire pan into your bean pot.
Dad was a great soup and stew maker, but he didn't do classical chicken stock or beef stock. He did what I've been calling "enriched fluids". Everytime he emptied a can of peas he would pour the juice into a milk carton in the freezer. Steam some vegetables, pour some of the drip into the milk carton. Take the last sweet pickle chip out of a jar - pour some of the brine in. A bit of the roast drippings would go in. And so on.
Once the milk carton was full he would take the brick and put it into the two-gallon stew pot that I inherited from him and use that as the starter for a soup or stew. He claimed that you got vitamins and flavor from it. It sounds bizarre, but Dad made the best damn soups, and the brick was always a fascinating study in geological layers.
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.
I don't mind them so much, I like their playful attitude with cooking, I wish I could get my husband to help me in the kitchen even for 5 minutes. I don't think there's one host/show on that channel that doesn't have something annoying about them, whether it be their stupid mannerisms or unnecessary cleavage or creepy "seductive" sideways glances for a FOOD show.
I admit that something during their show yesterday made me laugh out loud, which normally doesn't happen while I'm watching that channel.
Speaking of Paula, I think Antonio Sabato Jr. has grounds to file charges against her for sexual harassment for what I saw last night... and I'd be more than happy to represent him. ;)
I have watched the show a couple of times and every time I end up turning the channel. The spice fairy needs to go some where, I'm glad there in love and all but come on. I'm here to watch a "food" network show to learn not to turn up my nose b/c the spice fairy is shaken her booty and shovin' beaters down her throat.
That goes ditto for Paula's party show, "GROSS"!!
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