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Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Doesn't matter, as long as it's real bacon, not just the stuff in the supermarket!
Kitchen Equipment: Most Expensive and Most Used
Most expensive, the laptop I am typing this on. Don't think it is a kitchen appliance? Aside from containing every recipe and cooking note I have ever created, and maintains my cooking blog, it plays Pandora Internet radio. I can't cook without it.
Most used: my $50 Mundial Santuko.
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Recent Comments | Response to Comments
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
We need to demand that Congress define "a bagel", and frozen cannot be included. Neither can anything purchased at a grocery or coffee shop. It must be purchased from a bagel bakery.
Oy gevalt this is repulsive. Next they'll do it with the "lox" already on it!
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Doesn't matter, as long as it's real bacon, not just the stuff in the supermarket!
Kitchen Equipment: Most Expensive and Most Used
Most expensive, the laptop I am typing this on. Don't think it is a kitchen appliance? Aside from containing every recipe and cooking note I have ever created, and maintains my cooking blog, it plays Pandora Internet radio. I can't cook without it.
Most used: my $50 Mundial Santuko.
Copper Cookware
Kelly,
Unless you are looking for an expensive decoration, why copper. Yes, it's a great conductor of heat, but even with the stainless interior it's a bitch to maintain. If you want to drop bucks go All-Clad or any other high end stainless ware.
As for me, I buy at TJ Maxx/Marshalls or at Restaurant Supply stores and use the savings on the food. YMMV
Do you blog? What's your URL?
Cooking in Theory and Practice:
http://cookingintheory.blogspot.com/:
What it's about/tagline:Observations on the Arcana of the Culinary World:
With a focus on the food/wine bounty that is Western New York and Southern Ontario from an amateur cook turned pro.
Weekend Book Giveaway: 'The Amateur Gourmet'
I had worked in restaurants while growing up, but never really learned how to cook. My first attempt to cook a dinner (to impress a red haired nursing student at Bowling Green) was, if not a disaster, a disappointment. I didn't really read a soup recipe, and knew nothing about stocks, so the soup had about a half inch of fat floating on top. I also knew nothing about degreasing. I called it Yoda's swamp soup and served it anyway.
While it would be fair to say that I didn't follow the recipe properly, what I really discovered is that I had no idea what it means to cook. I had no understanding of the fundamental knowledge of what cooking is.
I am much better today!
Cook the Book: 'Beard on Food'
I know it's now politically incorrect, but Jeff Smith - the Frugal Gourmet. After years of enjoying learning from Beard, Child, and Pepin, it was the Frug who showed me the fun of cooking.
Weekend Book Giveaway: Marco Pierre White's Devil In The Kitchen
There is no question: It is my daughter Alison. Her nickname is Beezil, short for Beelzebub aka the Devil. I adore cooking with her, but she has this uncanny knack of being behind you without notice. In the kitchen, this can be messy
Cook the Book Giveaway: 'Pork & Sons'
Slowly BBQ'd St. Louis Style Ribs with a Guava/Chipotle glaze. Served with an ice cold Labatt's Blue.
Would-be 'Top Chefs' Are Broke Chefs
Let chime in and add that I personally know several CIA trained cooks who are working for 15/hour at backwater restaurants, and several non-schooled cooks who are locally famous. I didn't go to Culinary School, and I have to admit that my views of the big ticket ones echo Michael Ruhlman's article in the March issue of Food Arts. There are a lot of great and famous cooks out there who learned in the trenches, but I would never gainsay any education. The community college option locally is quite good - one of the instructors at ECC is the best cook in the area.
That said, I did have large student loans to pay off on the wages of a restaurant cook. It's just that mine were from Law School!
Cook the Book: 'Texas Cowboy Cookbook' Giveaway
The best bowl of Chili you'll ever have is from my kitchen. Uncle Scotty''s Atomic Retrofire Chili has been carefully refined over the years to meet the requirements of a hardy band of women and men who brave the elements of fall and winter at Ralph Wilson Football Stadium outside Buffalo, New York. It not only keeps you warm throughout the game, you'll save on your heating bill for days . . .
Do you blog? What's your URL?
Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
OY GEVALT!!!!!!!!
How can you guys dilly dally about a product that has brought so much energy, so much passion, so much taste, so much emotion to this forum?
I myself am appalled. People who point out that this product is for lazy people are lazy themsevles. To the beguiled wonder who tried to boycott Kraft since the mid-1970's I bannish you from this topic. You obviously wouldn't know a true eat if it slapped you in the glasses. To LeeBee who claims : "Fake food, fake nutrition, real obesity", you obviously dont understand the many benefits that bagelfuls bring. It is sealed with a green seal so it must be healthy.
My work here is done- until next time,
---// Bagel \\---
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
I still don't understand the individually wrapped hotdogs...
Copper Cookware
Hi, I am Ludwig Engler from Lara Copper
Our pans are 2.5 mm thick. Fry, saute, crepe pan 2.0mm + 0.5 mm tin, sauce pan casserole 1.6 mm + 0.9 mm copper. We choose this combination for long live before re-tinning.
The tin lining melts at 450 F. The customer was given specific instruction on how to cook with tin lined copper cookware. For the past 300 years people have cooked, and still do, in tin lined copper cookware without any problem.
I remember the customer. He rung me and was hysterical, I asked him to return the pan, I was going to refurbish the pan and return it to him free of charge. He did not want that. He bought 2 pans, the unused one he was going to return for a refund. I have not heard of him any further, until I read the above comments.
We have thousands of customers all over the world, once in a while on of them is doing the wrong thing and tries to blame us for his / hers mistake.
Copper Cookware
I'd definitely go for the stainless lined pans. I recently made the mistake of purchasing tin lined pans from Lara Copper - a Tasmanian hand made pan - and after only 8 minutes on low heat, the pan melted!!
On further inspection, these pans are very heavy tin, but have minimal copper. I realize they're cheaper than say Mauviel, but I thought I was doing a good thing supporting a small business - when I called them, they just didn't want to hear about it. Realize most of you are in The States but save yourself the postage if you're considering Lara Copper pans.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
SJR Foods also has a filled bagel called The Unholey Bagel. No hole and filled.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
I am in love with these bagels. I have tried the bagelfuls, cinnamon and strawberry. I am especially addicted to the strawberry flavor. It is a plain bagel with different kinds of cream cheese in the middle. My family and I have gone through 12-15 boxes of the strawberry bagelfuls. I could not find them at one store, so I bought regular bagels and strawberry cream cheese, and even though it was good, it was no where as good as the bagelfuls. They are great, easy, convenient, and delicious. The only problem is eating just 1, and not wanting to eat the whole box. The price is not too bad either, 4 bagels for $2.19.
Copper Cookware
My comment this:
I love my Falk Culinair -http://www.copperpans.com/
They have a brushed copper exterior which is easy to maintain as it doesn't scratch when you scrub it. I've found I can use much lower heat as they are so conductive. Also practicly stick free. I don't put them in the dishwasher as they clean up so easily I haven't seen the point. Only drawback is they are heavy. I doubt I'll ever have to replace them unless someone steals them!
I have six pans and I love them. Barkeepers Helper keeps them looking new. The only gripe I have is the covers are not copper, I repeat, not copper. They're copper plated steel. after many cleanings the steel starts to show through. So the covers are a big rip off. I've tryed to get the company to do something about it, but they haven't responded.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
I have to agree with Sara! I just tried one this morning (part of being an underpaid editor is never turning down free food) from the cart that was set up outside my office, and it actually inspired me to google it, I was so surprised by how good it was.
The thing is, it's weird, it doesn't actually taste like a bagel and cream cheese. I've seen Gothamist and Consumerist flipping out about how it's a sin to eat one of these in NYC, since we have some pretty awesome bagels here. But this isn't something I would eat if I were in the mood for a bagel and cream cheese. I would eat it if I were in the mood for a Bagelful. The cheese inside tastes more like the cheese in a blintz than straight up Philly cream cheese. it's almost sweet -- maybe it's the bagel dough they use? And I'm assuming they used a convection oven or something, because the crunch was amazing, while the inside stayed soft.
So thumbs up to this! Mind you, I'm not a very picky eater, but, being from here, I am a New York food snob (only our pizza and bagels are true Pizza and Bagels, blah blah), and I still thought this was great.
(Okay, maybe great is a little much. But it was definitely not the abomination everyone's making it out to be. And I probably wouldn't actually buy it, but if someone yelled at me "delicious and free!" on my way to work, waving it, I would definitely eat it.)
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
I actually tried them last week and they are awesome!! Made with real cream cheese. Texture is good and its not too soggy, doughy, or hard. I wish people would wait to try a product before judging it.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
I dont really understand why some of you are so bent out of shape about a product that 99% of you have never tried. I have actually tried a product very similar to this and it was amazing! I did some research on this upcoming product and came to find out that not only are they using "real" cream cheese, but it is made with real bagel dough. If you dont want to take my word for it , i guess you will just have to wait and see the product before you critique it so harshly!
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
Pretty sure I just had a bagel with cream cheese this morning and "making it easier" was never something that crossed my mind while doing it. This is just a little bit absurd.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
Nothing says director of marketing more than calling people consumers, and calling breakfast a meal occasion instead of a meal.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
The absolute height of laziness. The whole world has bastardized the bagel to begin with, but that's for another topic.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
Fake food. Fake nutrition. Real obesity.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
After the invention of peanut butter slices, it was just a matter of time, really.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
I, unsucessfully, have tried to boycott Kraft products since the mid-70's (imagine!). It's hard to do because for a while, they seemed to own the world but now it's Nestle's that owns the world. Anyway, firmly armed with my boycott, I will with great difficulty avoid this latest nasty product.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
It's the end of Civilization as we know it! Thanks, Kraft. (I knew that when the goyim discovered the bagel that they would ruin it. Blueberry? Feh.)
Oy vey,
Stu
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
Scotty's comment makes me wonder if I should state my Jewishness as a bias. :)
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
My rant to this - in reaction to "convenience food" and the laziness that results in its purchase - would be so explosive and exhausting that I'm not even going to go there.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
And yet another late-breaking, cream cheese-filled update from our friend sogoodblog, this time with an unexpected U.S. patent twist to the series!
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
sogoodblog follows up with Bagelers, bagel and cream cheese bars. yeah.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
Do you think this may be the reason chocolate croissants came to be?
Laying all that chocolate between pieces of bread must have been exhausting on a daily basis also.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
Those who do not remember history are doomed to repeat it.
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About Scotty
Website: http://cookingintheory.blogspot.com/
Location: Buffalo, NY
About: A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town;
Favorite foods: Everything except popcorn and cake. OK, if I must pick, see below.
Last bite on earth: A perfect slice of otoro sashimi, washed down with an ice cold junmai sake.
We need to demand that Congress define "a bagel", and frozen cannot be included. Neither can anything purchased at a grocery or coffee shop. It must be purchased from a bagel bakery.
Oy gevalt this is repulsive. Next they'll do it with the "lox" already on it!