We're going to a show at the Beacon Theater (74th/Bway) and this is one of the rare 'hoods NY we don't know as well for eats. I know there's a Ray's nearby, but beyond that, looking for suggestions. Thanks.
Emeril is actually not leaving the network--they're just not taping Emeril Live anymore. Essence of Emeril will continue. A friend who works at the FN says that he's still within their confines, so to speak, and that he's working with them on "new vehicles."
The problem I see with FN is that it's more about infotainment and competition-oriented shows and less about instruction. When Nigella Lawson's newer shows (the ones that were done for Feasts) went from the Style Network to FN, they became less about details and instruction. The Food Network treatment of Nigella dumbed down what made her other incarnations of programs (Nigella Bites, Forever Summer etc) so much more engaging and educational.
As for Ms. Ray............agh! We specifically bought store-brand "Triscuits" because we refuse to purchase something with her perky face on it. Hopelessly mediocre!
My money is on Chris Kimball and the CI team coming up with this one and perfecting it on their own--they are just that good with the science of cooking. I can't want to try this out!
You've hit on a place I've visited frequently and love, love, love. Maine in the fall is just great. On MDI, I would recommend Lompoc Cafe in Bar Harbor; cheap gourmet pub fare, lovely outdoor seating area with a bocce court, excellent local beers from Atlantic Brewing Co and others. Another good option that's not too pricey is McKay's, which has a menu that includes entrees but also smaller dishes, lots of salads, and again, a nice outdoor seating area that always fills up in the summertime. Both places are committed to using local ingredients/organic ingredients whenever possible. In town, there are plenty of places to choose from, really, and many of them are not expensive--there's Mexican, seafood (Galyn's is also good--it's across the street from the Bar Harbor Inn), and of course lobster. We've had consistently good lobster at Beal's--but you probably have already been there.
I have a recipe that I just made the other day for a bundt cake, and it involves sour cream and espresso powder, which seriously helps with flavor. I second Jerzee Tomato about buttermilk; many recipes with that are bound to be good. If you want the recipe, please let me know and I can email it to you.
I agree with K, but only somewhat. I don't think there's anything wrong, for example, with eating low-fat or fat free Stonyfield yogurt, because they don't dump it full of chemicals or treat the ingredients the same way as many of the larger companies do. I cannot eat any Dannon low fat or light yogurts because they just taste like aspartame. Ick. I think the bottom line here is: read the labels on anything you buy that's not produce or that does not directly come out of the earth and go directly onto your table.
I see what you mean. Well, perhaps lighter in calories but often, other things are added to the food to make up for it; more sugar, for example, especially in things like Snackwell's or other pre-packaged light or reduced fat processed foods. I generally buy light cream cheese and light sour cream (fat free tastes like glue and doesn't perform well in cooking) with few issues in terms of cooking performance or taste.
I once read, probably something by Dr. Andrew Weil, that you should try to eat as many colors as you can during the day, and that will help ensure that you are eating a healthy balanced diet. The colors of course reflect vitamins, antioxidants, phytonutrients, etc., with the idea of the more, the better.
Good luck!
I had the same question. Fewer calories? "Light" pre-packaged foods? Low-fat?
I agree. The Food Network has deteriorated seriously in terms of the quality of its programs and the quality of instruction in its programs. I don't like that Alton Brown is barely found on the FN anymore, so let's hope that Iron Chef will give us something good!
I second the comment about the butter being too warm, which can make your cookies spread. The other possiblility--or additional issue-- is that maybe you're not consistently measuring the flour, so that's affecting whether or not the cookies hold together when they bake. Using a scale is really helpful. There was a post last week about making consistently good cookies, and the consensus there, too, was on keeping your ingredients at the right temperature, using real butter, and using things like Silpat or parchment. Maybe check that post out to see if any of those comments are helpful. Good luck!
I can see how corn syrup would do that, and I'm not so sure it's gross. Sounds intriguing.
Baking with margarine, on the other hand, is definitely gross, in addition to blasphemous.
Heh-heh.
I made this recipe at Thanksgiving. the dough was very moist and pretty hard to work with but I rolled it out between two sheets of waxed paper which worked pretty well. It was, by far, the flakiest pie crust I've ever made! I'm sure I'll make it again.
I'm pretty surprised about Emeril even though I don't enjoy his show!
Hillary
Chew on That
To be honest, I think the Canadian Food Network is superior to the American one. Many of the Canadian-made shows (which could be rip offs from stuff in the US, I don't really know) are excellent - Restaurant makeover, French Food at Home are both excellent. Michael Smith can be a bit much (he does two shows) but his Chef at Large program is interesting in my mind. The summer progamming with Rob Rainford and others doing BBQ is really fun.
We never had Emeril or Mario on our programming because of their contracts with Food TV in the states. As a result, I find our network is far more about the food and less about personalities. Personally, I enjoy Giada as much as the next person, along with Ina. Never been a fan of Paula Deen I'm afraid (although her fried chicken is to die for.... (grin))
Seems to me that the FN is all about bubbly stupid personalities than about food.I can't stand Rachel Ray or Paula Dean . Emeril Live was not much better, just too stupid. I feel I have to dumb myself down to watch most of their offerings. I really liked David Rosengarten, and Mario because they really cooked without being stupid. I like Tyler Florence, Bobby Flay was good when he cooked, but too stupid on "Throwdown". Alton Brown can be stupid but for the most part he's good also. I believe its called THE FOOD NETWORK because its about food not about personalities who happen to do some cooking.
mine was really wet I used artisan organic flour 3 g protein is it suppose to be this wet?
I wonder what it would be like to use flavored vodkas, such as vanilla, fruit flavors, or even pepper vodka for savory pies and tarts............. I bet it works really well.
I tried this recipe when the issue first came out, and I was stunned at how well it worked. It was certainly slightly disconcerting to process the fat so much, then add so much liquid into the other ingredients. My main pie crust recipe for ages was the previous one that CI had published (I finally figured out how to do pie crust from them).
When I pulled it out of the fridge after resting overnight, I rolled it out. The almost fondant-like feel of the rolled out dough really made me skeptical that it would be anywhere near as flaky and tender as my normal crust. It didn't tear at all and draped like a dream in the pie pan. I baked a pumpkin pie and just sprinkled the leftover dough with cinnamon sugar and baked. We ate the leftover dough first when it was done, and they were insanely good. The crust on the pie was the same, with plenty of sturdiness to serve the pie.
This recipe, particularly along with the explanation of their technique and science behind it, is the reason I still subscribe to Cook's Illustrated!
Thanks all for the recommendations. We had a lovely trip! I'll be posting about the dining experiences at my Here and There blog later this week.
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