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From Talk

My favorite grilled food is ____

I have to pick just one? That's like picking my favorite sister, or my favorite puppy picture.

Okay. My favorite grilled food would be a boneless lamb shoulder, flavored with garlic slivers and fresh rosemary inserted in small slits throughout. I would cry out with my arms uplifted, "Take me now Lord. I'll never be closer to Heaven."

But I wouldn't say no to a good hot dog either.

From Serious Eats

Grilling Smackdown: Lump Charcoal vs. Briquettes

Amen to you aperrylang. What he said. I bought a new chimney and some Kingsford for the holiday, and my mind is at peace. I will cook monkfish, chicken thighs, NY strip steaks, potatoe wedges, eggplant slices, peppers, bratwurst, onions, burgers, mushrooms, and little foil boats of beets, and not worry about a thing.

In my experience, the lump mesquite from Australia is more uniform in its size, but it too tends to explode. And I always flavor my smoke with moist fruit woods. Grill smoke that is.

From Talk

Foodie Movies?

I accept The Cook, The Thief, etc. My Dinner With André deserves a mention. Cool Hand Luke strays even further from the post, but who can forget the 40 eggs? Beans for dinner in Blazing Saddles?

From Talk

Movie Theater Food

Last year I saw 45 movies at the cinema. Love that 40 foot screen. Twice I bought pretty good coffee in the lobby. A few more times I snuck in some M&Ms. That's why I can afford to go 45 times. That and no kids.

How do you keep the tall boys cold? And doesn't a Cuba Libré get a twist of lemon? There are two cinemas in Madison that sell beer in the lobby. They probably cost too much for me.

Thanks PerkyMac for a great post!

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From Talk

My favorite grilled food is ____

I have to pick just one? That's like picking my favorite sister, or my favorite puppy picture.

Okay. My favorite grilled food would be a boneless lamb shoulder, flavored with garlic slivers and fresh rosemary inserted in small slits throughout. I would cry out with my arms uplifted, "Take me now Lord. I'll never be closer to Heaven."

But I wouldn't say no to a good hot dog either.

From Serious Eats

Grilling Smackdown: Lump Charcoal vs. Briquettes

Amen to you aperrylang. What he said. I bought a new chimney and some Kingsford for the holiday, and my mind is at peace. I will cook monkfish, chicken thighs, NY strip steaks, potatoe wedges, eggplant slices, peppers, bratwurst, onions, burgers, mushrooms, and little foil boats of beets, and not worry about a thing.

In my experience, the lump mesquite from Australia is more uniform in its size, but it too tends to explode. And I always flavor my smoke with moist fruit woods. Grill smoke that is.

From Talk

Foodie Movies?

I accept The Cook, The Thief, etc. My Dinner With André deserves a mention. Cool Hand Luke strays even further from the post, but who can forget the 40 eggs? Beans for dinner in Blazing Saddles?

From Talk

Movie Theater Food

Last year I saw 45 movies at the cinema. Love that 40 foot screen. Twice I bought pretty good coffee in the lobby. A few more times I snuck in some M&Ms. That's why I can afford to go 45 times. That and no kids.

How do you keep the tall boys cold? And doesn't a Cuba Libré get a twist of lemon? There are two cinemas in Madison that sell beer in the lobby. They probably cost too much for me.

Thanks PerkyMac for a great post!

From Talk

Top 10 ingredients I will never have in my kitchen

Food aversions are deeply ingrained psycho-social phenomena that are impervious to ration or logic. One man's meat is another man's poison. That being said, here is my list:
1. Canned Vegetables (Except tomatoes)
2. Chef Boy-R-D
3. Chemo-cream
4. Crisco
5. Lemon juice that isn't fresh squeezed. C'mon, how hard is it?
6. Lucky Charms
7. Margarine
8. Vegemite
9. Instant coffee
10. Too numerous to mention

From Talk

Neo Soul Food

Go with the greens. You can't get any more soulful that that. Add a tablespoon of vinegar and a pinch of sugar to tame any bitterness. Smoked turkey tails are good with the greens, if you can get 'em. Goes good with cornbread.

From Talk

Top Ten, On-Hand, Not Embarrassed

1. EVOO
2. Dried Italian pasta
3. Tomatoes - fresh in season, otherwise canned
4. Cheeses - What a friend we have.
5. Potatoes
6. Sausages - Mostly pork, but many kinds
7. Whole grain breads
8. Onions and garlic
9. Rices
10. Coffee - Elbowing everything else out of the way to land the last spot.
Luswim06 has to be a sorority sister.

From Talk

How many stores do you shop at for your food?

Here in Madison the cheapest place for pantry items and staples is Woodman's - I go at least twice a week, usually more.

Now that the Farmer's Markets are getting cranked up, I'll get some produce there, especially later in the season. Otherwise I'm always crusin' the discount bins for exceptional produce at the co-op just a few blocks away, or the Asian market.

A couple times a month I go to a combined Hmong-Indian-Mexican market for specialty items.(It's a little weird I know, but the neighborhood has changed.)

For a lark I'll stop about once a month at a regional or national chain to look at the beautiful but tasteless imports. I plan to go to an Italian deli to get some special treats if that stimulus check ever gets here..

From Talk

Thresher shark

For me thresher is the best shark for the table - fine grained and mildly flavored. Because the flesh is firm and durable it can be used in kabobs or chowders. Like rabbit it will take on the flavor of whatever you chose, while adding its own gentle character. Sauté it with good olives, adding lots of lemon zest at the end, or bake it with a pesto bread crumb crust. As with all finned fare, 10 minutes to the inch is a reliable estimate of the time needed. Shark can be microwaved perfectly in less time, and needs only a compund butter to satisfy any palate.

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About alljack

Website:

Location: Madison

About: Late middle aged. Cook for a sorority. Movie buff and angler.

Favorite foods: Fresh vegetables and fruits, dairy products, freshest fish and seafood. Meditteranean flavors and techniques

Last bite on earth: Sweetbreads and fresh porcini mushrooms, with some fava beans and a nice Chianti