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V8 spicey juice
Just like a bloody mary -- add a few drops of tabasco!
Grilling: Thai Beef Rolls with Sweet Chili Sauce
Fabulous idea!! Beautiful too.
Dining at Disney World
I love the Moroccan restaurant - great food, live music and belly dancing!
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Roasted Asparagus with Balsamic Soy Browned Butter
Posted by Steamy Kitchen, October 20, 2008 at 11:00 AM
Salmon with Blackberry Brandy Sauce
Posted by Steamy Kitchen, August 25, 2008 at 11:30 AM
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Recent Comments | Response to Comments
Cook the Book: 'A16 Food + Wine'
1996 Georges de Latour
1997 Georges de Latour
1998 Georges de Latour
I had a winemaker dinner held at the CIA in Napa. On my right was the winemaker and he walked me through each glass of wine. Not just the tasting but the weather, the soil, mixing, etc.
V8 spicey juice
Just like a bloody mary -- add a few drops of tabasco!
Grilling: Thai Beef Rolls with Sweet Chili Sauce
Fabulous idea!! Beautiful too.
Dining at Disney World
I love the Moroccan restaurant - great food, live music and belly dancing!
Teach me how to make bread (by hand)
You guys are making me hungry for BREAD!!! I also like the Artisan Bread in Five book.
Food Photography/SLR Camera
I just upgraded my Canon Rebel XT to a Canon 40D. The Rebel is an AWESOME first DSLR. I recommend getting the body only and then buying the lens separate. If you're on a budget, the 50mm 1.8 lens is under $100 and is a great lens - I've used it to take many many shots for SteamyKitchen as well as for my cookbook.
Photo of the Day: Exploded Frozen Soda Bottles
at first glance, i thought they were exploding octopus tentacles.
How do you describe texture of perfectly cooked shrimp?
In Cantonese: "song chuy"
eeeeps hard to phoneticize in English!
I think:
Singaporeans say "QQ"
Japanese "puri-puri"
Ideas for introducing a picky eater to tomatoes?
My kids hated them until I started growing them in the garden. They got to feed and watch those babies grow..all that hard work and of course they couldn't wait to eat them!
New Green Milk Jug Design Cuts Costs But Is Difficult to Pour
good grief. people complain about everything! good for the environment, saving money is a gooood thing. no crying over spilt milk! ;-)
Ground Turkey
Close- Lettuce Cups with Ground Turkey and Green Apple!
http://steamykitchen.com/blog/2007/07/23/asian-lettuce-cups-with-ground-turkey-green-apple/
Honkin' Big Beer Can Chicken
wow - a 6lb beer but chicken!
let me know if it fits!
Cook the Book: Southeast Asian Pork Satay
You can grow lemongrass! It grows like a weed (well, actually, like grass) Find a local nursery.
Do Not Eat These Monsters
AYA! I think I like happy food much more.
Cloth or Paper?
Paper - I'm a massive mess when I eat!
Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce
awesome recipe! just made it tonight. a couple of weeks ago, Marcella's son, Giuliano, had us over to his home for supper. This is what he made and it's perfect.
The Next Food Network Star, Episode 3 Recap: The Kelseybot
I'm watching this show b/c I watch it every year and there's nothing else on TV...but seriously, I don't think any of these contestants are that great.
The Next Food Network Star's Lisa Garza: Love Her or Hate Her?
hmmm...there's just something about her that doesn't connect....the fine dining, harshness, designer look, selling $200 aprons just doesn't match someone who's culinary point of view is about feeding homeless.
The Next Food Network Star's Lisa Garza: Love Her or Hate Her?
When I was little, my mom once gave me that haircut - used a big bowl
What Are Your Recipe Deal Breakers?
recipe that involves cooking anything larger than my head.
Cook the Book: The Splendid Table's How to Eat Supper
Anthony Bourdain. - would you rather be stuck on an island with Rachael Ray or Sandra Lee
In Gear: Hacking Mason Jars
I put tealight candles inside 'em for the porch when it's just slightly breezy outside. jar protects flame from being blown out.
stick fresh herbs with a bit of water to prolong life of cut herbs
as a hostess gift, i bring a big bouquet of herbs from garden - mason jar as my vase
grow sprouts inside jar - i bought some special perf plastic lids just for sprout growing.
Bad food at a dinner party?
do what i used to do as a kid....pretend to cough into napkin!
Cooking With Kids: School Lunch Revolution
i was thinking about donating my time to my kids' daycare - and working with their on-staff cook to come up with some recipes...but i think she got offended when I offered!
Grocery Ninja: Umami Arsenal
oyster sauce and fish sauce are my go-to everyday umami enhancers!
Have you ever noticed how many times Alton Brown says, "Uh"?
.I haven't noticed before, but I'm sure I will now. It still won't be as frustrating as listening to someone say "ya know",every sentence.I wish that just once, an interviewer would speak up and say, "no I don't know, that's why I'm interviewing you, you moron.
Have you ever noticed how many times Alton Brown says, "Uh"?
Uh yes I agree he uh says "uh" so much that I uh forget what the hell he's uh saying. It's REALLY annoying. He critiques the next food network star...maybe he should uh critique himself. Ahhhhhh.....
What is the best store bought salad dressing?
Newman's Own Light Balsamic - you can't go wrong.
What is the best store bought salad dressing?
Marie's Blue Cheese although we mostly go with oil and vinegar.
What is the best store bought salad dressing?
It's not exactly "store" bought but I came across Wistoria Garden's Very Nearly Famous House Vinaigrette at the farmer's market that the Eastern Market, in Washington, D.C. quite some time ago. To date I have gone ordered FOUR of their 12-bottle boxes. It's amazing and I love turning people on to it!
What is the best store bought salad dressing?
I make my own - saves a lot of money - no waste and I can adjust the type to fit the rest of the meal. Bottled dressings seem to go rancid fast and then they are awful!
I have several kinds of vinegar and can vary my "sauce" when I mix it. Use good oil and "taste".
What is the best store bought salad dressing?
I usually don't use store bought dressing, but when I do it's Newmans Own Light Italian with Lemon. It is very good.
What is the best store bought salad dressing?
Marie's blue cheese is the best and I always have that in the refrig..I have to try Marie's blue cheese vinigrette..While I make my own Italian dressing, I do Good Season's every so often and add my own stuff to it...
What is the best store bought salad dressing?
Gosh, I am amazed no one cited "Ranch" dressing as a favourite - here in Canada, it is probably the most popular by far. Next time I am in the U.S., I will buy some, "Maries blue cheese" - several people have mentioned it and I love blue cheese dressing, but I make my own (not always convenient) because I can't find a good one. I don't think Maries is sold here.
What is the best store bought salad dressing?
I have always loved Marie's blue cheese, and NOW they came out with Marie's Blue Cheese VINIGRETTE!!! It is simply AWESOME!!!
What is the best store bought salad dressing?
Marzetti's Blue Cheese.
My husband also uses Marzetti's slaw dressing on sandwiches and in tuna salad, potato salad, and pea & peanut salad, in place of mayo.
I also use only Kraft Free Zesty Italian in pasta salad because it doesn't get slimy or soggy. If anything, if I keep the salad more than a couple days I need to add more dressing because it dries out.
What is the best store bought salad dressing?
Garlic Expressions is terrific, and it is also a wonderful marinade.
Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce
I make this sauce often but only recently discovered the differences between the recipe in the earlier "Classic" cookbook and the more recent "Essentials".There are some fairly significant differences in the two recipes.The earlier uses olive oil in addition to butter and much less veggies and less milk and the order of adding the wine and the milk is opposite.
I am curious if anyone has noticed a significant difference between the two. I just made a batch and followed the original recipe except I followed the wine/milk order in this recipe. I will post a comment when I tase the results.
Grilling: Thai Beef Rolls with Sweet Chili Sauce
this is great,, don't make the meat balls too big and I would actually up the flavors in them, maybe add a bit of grated ginger. I served them in a bowl of rice noodles with mint, cilantro and chili lime sauce
What is the best way to age steaks?
If you don't want the gamey flavor and still be able to age in your fridge you can try drybags that I use when I age steak at home. You take the ribeye or striploin and vacuum seal it into the drybag and let it age for 21 days, the moisture comes through the bag. At the end of 21 days you trim the steaks and they come out perfect. I recommend checking out their site
www.drybagsteak.com
It seems amazing but it works. You get very consistent flavor and texture everytime you age, no odors or off flavors.
Chopsticks vs Fork
I am Chinese and have been using chopsticks for as long as I can remember. However, I only use them for Chinese-style food. In contrast, my father uses chopsticks for everything, claiming that they are the perfect utensil. He even uses them to eat potato chips and cake!
A word for former vegetarians who eat free range meat?
Compassionate Shopper? If you are one, and in the UK, you might find Compassion in World Farming's Compassionate Shopping Guide useful
Do you wear rings or other finger jewelry when you cook?
Same with chiff and scarletini. Also, my nails must be kept short and without polish. A chip of polish or a grated nail is just as bad as hair in food if not worse! Also, I can't stand the feeling of food under my nails. The same rules apply for gardening--especially after I lost the diamond in my engagement ring while gardening. It's still somewhere in the backyard buried in the dirt. At least my husband was good natured about it. Sh*t happens was his response.
Do you wear rings or other finger jewelry when you cook?
My rings come off pretty much as soon as I walk in the door and don't go back on until I leave for work the next day (at least I almost always remember to put them back on) I can't stand how it feels to have my rings on when my hands are wet or if I am working with food . I work in health care and wash my hands a zillion times a day so they spend much of the day in my pants pocket. Not great advertising for the wife of a jeweler but he is very understanding!!
Do you wear rings or other finger jewelry when you cook?
I second chiff. Rings off and hair has to be pulled back. Then I wash my hands before I touch anything.
Do you wear rings or other finger jewelry when you cook?
Rings go on necklace, watch gets put away, hair goes up. If I put my ring down in a dish or something I'll forget to put it back on later, and I'll feel naked.
Do you wear rings or other finger jewelry when you cook?
As soon as I walk in the door from work I'm stripping off all accoutrements...whether it's stockings, rings, necklaces, even earrings...and my hair immediately goes into a "scrunchie" and my sweatpants and t-shirt go on...I can't cook or relax with anything "extra" on me. I need to be free and unencumbered. I'm just strange like that.
Do you wear rings or other finger jewelry when you cook?
My first wedding ring was a plain band and after about three years of marriage, the solitaire diamond that went with it went into a box and was only worn on fancy occasions. So I rarely took the band off as it was very smooth and I never had problems with getting a rash or anything under it.
Fast forward to marriage number 2 - this time I am sporting a fairly large sapphire with diamonds on either side and a diamond wedding band. I've learned to take those suckers off any time I'm getting my hands gucky because stuff just gums up into them like no tomorrow. And recently, I've had trouble with my skin getting irritated under my wedding ring. Thankfully, my husband lives half way across the country and doesn't know if I'm wearing those rings or not. We need a lot more than rings to keep this marriage going - and next week we celebrate our four month anniversary - woo hoo!
Do you wear rings or other finger jewelry when you cook?
All my jewelry comes off when I walk in the door, rings and all. I would never cook with rings on. Even though they get washed when you wash your hands, are they really germ free? That is what sticks in the back of my mind.
Do you wear rings or other finger jewelry when you cook?
I'd hate to lose a ring that really meant something to me (plus, I've worked in healthcare, and I know that it's unsanitary to wear rings when you have your hands in food), so I put any rings I've been wearing on short, thin neck chain... then, even if I forget to put it back on my finger, I'm still wearing them, and if I'm asked where my ring is, I can say 'Oh, I'm still wearing it, but around my neck while I'm cooking, so I don't spoil it' :)
Recent Posts
Roasted Asparagus with Balsamic Soy Browned Butter
Posted by Steamy Kitchen, October 20, 2008 at 11:00 AM
Salmon with Blackberry Brandy Sauce
Posted by Steamy Kitchen, August 25, 2008 at 11:30 AM
Shrimp and Zucchini Stirfry with Crispy Basil
Posted by Steamy Kitchen, August 16, 2008 at 8:00 PM
How do you describe texture of perfectly cooked shrimp?
Posted by Steamy Kitchen, August 15, 2008 at 12:57 AM
Learn how I made the famous Xiao Long Bao
Posted by Steamy Kitchen, August 8, 2008 at 12:00 PM
Grapes, Grappa & Bacon: A Warm Salad
Posted by Steamy Kitchen, June 30, 2008 at 6:08 PM
If you can't get FAGE yogurt, then substitute with....
Posted by Steamy Kitchen, August 28, 2007 at 9:36 PM
Giant man-eating catfish....real or fake?
Posted by Steamy Kitchen, August 11, 2007 at 7:35 AM
Why does food network hide food labels?
Posted by Steamy Kitchen, May 12, 2007 at 10:54 PM
Do you share your real identity on your blog? Why or why not?
Posted by Steamy Kitchen, May 11, 2007 at 7:43 AM
Have you ever noticed how many times Alton Brown says, "Uh"?
Posted by Steamy Kitchen, May 7, 2007 at 2:57 AM
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About Steamy Kitchen
Website: http://www.steamykitchen.com
Location: Sarasota/Bradenton/Tampa FL
About: I'm a food writer, cooking teacher and food photographer specializing in modern Asian cooking: fast, fresh and simple enough for tonight's supper. I write a weekly food column for the Tampa Tribune Newspaper and I also cook live monthly on Sarasota ABC7.
Favorite foods: I'm currently in deep, lustful love with Korean barbeque. But of course, I'm a fickle sort and will probably change my mind...tomorrow...Generally, I love meals that involve sharing the cooking - Chinese hot pot, Korean BBQ, Temaki party.
Last bite on earth: at my Mom's house - Chinese Steamed Fish with Ginger and Scallions, Garlic Roasted Whole Crab, Chinese Sausage Fried Rice and her famous Crispy Egg Rolls

1996 Georges de Latour
1997 Georges de Latour
1998 Georges de Latour
I had a winemaker dinner held at the CIA in Napa. On my right was the winemaker and he walked me through each glass of wine. Not just the tasting but the weather, the soil, mixing, etc.