Chisai, you might also like:
Julie & Julia by Julie Powell
Escoffier: the King of Chefs by Kenneth James
The Art of Dining by Sara Paston-Williams (explores food history and kitchens in England's National Trust estates)
Major foodie crush on Robb Walsh!
Chips and salsa are our go-to snack for football games.
frederika, I'm with you - I would LOVE to see a Bourdain cooking show. Just based on his brief cooking sgment of the "No Reservations" holiday show, I think he would be great teaching behind the stove.
And ol' Puddin' Cups Sandra is the best comedy on TV.
My aunt (a fabulous cook) gave me a handwritten recipe book for Christmas. It included a number of her signature dishes along with some from her daughter (also a great cook) and her mother (my grandmother). My aunt also included some of my grandmother's original index cards and notebook scraps of her recipes, and that made me cry. If I had a scanner, I would scan all of the original cards and type up the recipe underneath.
@lemons: Yep, The Kolache Factory is a franchise based in Houston. They're not awful, but there's so many other wonderful options here in Texas.
I know what I'm getting on the way to work! One sausage and cheese and one cream cheese to go.
@smallblondmom: or that totally insipid blend of steamed carrots, squash, and cauliflower. Why can't anyone put some thought into interesting vegetable dishes?
I live in a fishing town so I am really picky about seafood, especially shrimp. Chefs, I can tell when you're using poorly frozen or several day old shrimp. You can taste the iodine and feel the mushy rubberiness.
I like to bake with sour cream - it contrasts nicely with the sweetness. I use it in my Banana Bread, Coffee Cake, and Alice Medrich's amazing Sour Cream Chocolate Cake - tastes like dark chocolate and raspberries!
I braise pork in a mixture of maple syrup, cider vinear, onion and cayenne. It's a nice sweet/sour/spicy combo.
There's a Bon Appetit cake that I love: ginger cake with a double lemon frosting of lemon curd and lemon icing. Topped with pistachios, candied ginger, and white chocolate curls. http://www.epicurious.com/recipes/food/views/234444
I traditionally make black eyed peas, stir-fried cabbage and cornbread for New Year's Day, but my husband never really cared for it. He has requested about a million pounds of boiled shrimp (we live in a shrimping town) and Kir Royales.
Actually, forget I asked that -- I just realized, of course, it's a bread. It's not going to do well in the fridge. :-)
Dori, I have a loaf of this sitting in the kitchen as I type and it is a cheese-lover's dream. Next time I might use a better quality cheddar, but as it is it's pretty darned wonderful.
How long do you think it would last in the fridge?
My favorite cornbread recipe is just the basics. A cornmeal mix, egg, and sweet milk, a little oil and bake in a hot oiled, cast iron skillet.
But my kids love the taste of Jiffy mix. But when I make jiffy mix it always seems to fall apart while slicing or after it's on the plate. It tastes great but is so fragile, it must be eaten with a fork.
Can someone tell me what I am doing wrong, or could that just be the nature of Jiffy mix? I follow the directions to the letter and bake in my cast iron skillet.
Eggs are DEFINITELY the worst offender. EVERYONE overcooks them. Even the best places in town can't get a reliably runny poached egg, or an omelet that isn't overcooked. I guess maybe because it's one of those meditative foods that requires patience and concentration.
Thanks for entering and congratulations to our winners:
ConschBTJ
Faither
pookywookyster
pancak
mcnerd
chocolate covered pretzels provide a salty sweetness
7 layer dip. We left Houston in July - I miss Rob Walsh and Tex Mex!
anykind of appetizer, Bacon wrapped shirp or scallops, dips, mini quiche
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