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Time for a Drink: Chartreuse Swizzle
I can't get over the flavor of NyQuil that Chartreuse gives me - I've tried it in a Last Word and a Bywater and just not enjoyed it.
I've learned to enjoy absinthe (in spite of not liking anise) in moderation (corpse revivers rock!) and love Campari. Peychaud Bitters are great (the Sazerac has become a fave). But Chartreuse just hasn't worked for me. I'll maybe try this tomorrow if I'm feeling really brave. Do the pineapple and lime and falernum (all of which I have) help to override the taste of the Chartreuse?
Watch It with Us: 'The Next Food Network Star,' Episode 8
Yes, Yes, YES!!!! I'm SO glad she's gone. I shouted Yes, so loud my son came down the stairs and asked "dare I ask?"
I'm happy with both Melissa and Jeffrey. They both seem like people whose shows I'd watch.
Watch It with Us: 'The Next Food Network Star,' Episode 8
I was so bummed - I missed last week's episode! This time, I bought a DVR just so I could record it and not take a chance on missing it.
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Time for a Drink: Bloody Mary
My recipe for the mix:
1TB worcestershire
1TB lemon juice
1/2tsp crystal hot sauce
1/2tsp horseradish
1/2tsp celery seed (NOT celery salt)
8 ounces of V8
season salt for the rim of the glass
add the blended vodka and mix to the glass,
then grind black pepper on top.
stalk of leafy celery for the garnish
Time for a Drink: Chartreuse Swizzle
I can't get over the flavor of NyQuil that Chartreuse gives me - I've tried it in a Last Word and a Bywater and just not enjoyed it.
I've learned to enjoy absinthe (in spite of not liking anise) in moderation (corpse revivers rock!) and love Campari. Peychaud Bitters are great (the Sazerac has become a fave). But Chartreuse just hasn't worked for me. I'll maybe try this tomorrow if I'm feeling really brave. Do the pineapple and lime and falernum (all of which I have) help to override the taste of the Chartreuse?
Watch It with Us: 'The Next Food Network Star,' Episode 8
Yes, Yes, YES!!!! I'm SO glad she's gone. I shouted Yes, so loud my son came down the stairs and asked "dare I ask?"
I'm happy with both Melissa and Jeffrey. They both seem like people whose shows I'd watch.
Watch It with Us: 'The Next Food Network Star,' Episode 8
I was so bummed - I missed last week's episode! This time, I bought a DVR just so I could record it and not take a chance on missing it.
A Southern Punch to Souse a Crowd
This is a silly recipe. When is the "reasonably scaled" recipe going to be posted?
Dinner Tonight: Spaghetti with Garlic, Anchovies, and Chili
Amazingly enough - Costco's sells bronze-cut spaghetti. I buy it regularly, because my husband and I moved here from Bologna, Italy and he is rather, erm, passionate about his pasta.
I've never found it necessary to chop the anchovies before warming them in the oil - they generally fall apart and melt into the oil pretty easily. A fork can help them along if necessary.
And yes - if you have fresh parsley, it certainly adds to the dish, but even without, this is worth doing.
'The Next Food Network Star' Episode 4: The Face Whacking Edition
Melissa rocked this episode. Michael did great too. They're my two favorites at this point. I'd love to see a show with either of them cuz they feel authentic, and they make stuff I feel like I'd want to make.
Debbie should *know* better than to walk up behind someone in a kitchen without announcing herself.
As for Jeffrey's "disaster" - I'm curious what others would have made with his ingredients? I mean, what kind of dish would you expect with blueberries and *lobster* and salt.
Combining blueberries, which have a really strong flavor, with lobster, seems really hard. I think he got a much harder combo than the other folks.
FWIW - one thing I thought of was a lobster and cheese-filled Monte Cristo sandwich with blueberry dipping sauce.
'The Next Food Network Star' Week 3
I was just seeing the same thing and came to post about it as oldskoolpast. I agree that Jamika should get an apology.
Serious Heat: Bloody Mary Love
Worcestershire and tabasco (along with what you already named). I usually add a bit of lime juice as well. The celery stalk is good to help cool down the heat of the tabasco. ;-)
Weekend Cook and Tell: 'Off-cuts' of Meat
I made the Tri-tip skewers with harissa&yogurt. Used homemade yogurt (which I make regularly) and learned to make harissa. Tri-tip was on sale at the butcher.
All I can say is WOW. I'm so glad I tried this. It was really good - I served it in pita bread with the cucumber-olive salad from the recipe and extra harissa
Harissa has become my new "go-to sauce" when I want to add a bit of flavor to something (like pasta sauce).
Cook the Book: 'Kneadlessly Simple'
I love making a variety of breads. Everything from a simple Anadama bread to braided herb-cheese breads to crescente (kind of like focaccia with diced pancetta) to wild-caught sourdough. I worked for a while as "the loaf maker" at a natural bread bakery. It was one of my favorite jobs ever. I even baked homemade bread for my Italian father-in-law in Bologna - who commented (in Italian - didn't speak a word of English) that he didn't know Americans knew how to make "real bread".
Bacon Corn Dog Ice Cream Is the Greatest
OMG - where do I get some? That sounds absolutely decadent!
Weekend Book Giveaway: 'Hungry for Paris'
I absolutely adore La Cordonnerie on Rue Foch near the Japanese Quarter. It's worth going to Paris for. One of those tiny places with just 3 people running it (a couple and one waiter) and it's just delightful.
Dinner Tonight: Spaghetti With Oil and Garlic
I make Spaghetti AOP (Aglio, Olio e Peperoncini) almost weekly for my Bolognese husband. It requires VERY good olive oil, the best you can find.
But don't put all the olive oil in the pan. Use a saute pan large enough to hold the spaghetti , but just enough oil to saute the garlic (maybe 1/4 cup?). Add the pepper after the garlic is sauteed and a little salt. When the pasta is al dente, drain it and toss it into the saute pan, get all the garlic and oil and peppers mixed in well, then serve it in bowls. Provide freshly ground salt (optional) and a bottle of EXCELLENT olive oil to drizzle on the pasta just before eating. You don't need herbs or lemon juice - if you've got good olive oil and other ingredients. Some parsley is nice, but lemon juice would just cover the taste of the other ingredients, in my opinion. (My husband shuddered when I mentioned it.)
What's your favorite kitchen item?
My Calphalon SS saute pan. I use it just about every meal.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
I bake mine so it's crispy all through. Yum!
Weekend Book Giveaway: The Oxford Companion to Italian Food
Guanciale.
Unfiltered olive oil is nice too...
Value Vino for Turkey (and Sides) Day
We served a 2004 Leveroni Pinot Noir. Lovely red, that held up well alongside the turkey with wild rice sausage stuffing. We let it breathe for about an hour before serving.
Time for a Drink: Bloody Mary
Many years ago, my husband asked his cousin for his personal recipe for a Bloody Mary because it was the best we had ever tasted. He sent us his recipe on the email and I've been making my version of it ever since.
His had key lime juice, Angostura Bloody Mary seasoning (a liquid like their bitters) and both V-8 juice and Clamato juice in it. I ran out of Clamata awhile back so I've been using V-8 and Sacramento Tomato Juice and they have been really good.
I switch off the hot sauces and try different ones each time. He uses a local one down in FL that we can't get up here without ordering through the internet so I use different favorite ones. I have a whole collection of hot sauces (over 80 bottles at this point) so I try a different one every time.
Time for a Drink: Bloody Mary
Aquavit - I agree! but not all the time.
Got off of tabasco - and using Frank's hot sauce now.
Definitely olives -- and please no celery, thank you very much
Time for a Drink: Bloody Mary
Absolut Peppar vodka and plain tomato juice. The vodka adds all the spice needed.
Time for a Drink: Bloody Mary
HORSERADISH---the strength depends on the age. If it's old , it's weak, fresh, it's strong. I feel you should taste it before using! Strong horseradish in a Bloody Mary is what really makes it! Dave
Time for a Drink: Bloody Mary
Thanx to all for the Bloody recipes. I haven't had a good one since I quit cruising! RCCL used to have the best ones ever (but I'm sure they came from a "mix"). I'll have to try each one here and find the best. Thanx again!
Watch It with Us: 'The Next Food Network Star,' Episode 8
Maybe they need to let them both win so we get the culinary school grad and the "harried housewife" doing a combo show. I doubt I'd watch either one of them, though. Alton Brown has the goods.
Watch It with Us: 'The Next Food Network Star,' Episode 8
The Food Network really does need more ethnic content. Where's the Indian, Chinese, Korean?
Watch It with Us: 'The Next Food Network Star,' Episode 8
Debbie was not an asian chef. She is a southern cook with some vague concepts of Korean cuisine.
Watch It with Us: 'The Next Food Network Star,' Episode 8
I guess I'm in the minority here being disappointed with their decision. Jeffrey's risotto was inedible! C'mon! I do think Melissa is going to take it all but I thought Debbie could have given her a run for her money, whereas Melissa is going to kick Jeffrey's ass and that's not compelling TV to me. It's clear they want Melissa and didn't want her to have any stiff competition.
Jeffrey may be really competent but he's boring. I think Melissa's super talented but I don't think she's going to bring anything new, we have plenty of shows on FN catered to the busy home cook. Debbie wasn't perfect but she was good in front of the camera and I would have liked to see an Asian chef added to FN's super white mix.
And yes the whole thing is a joke. Who watches Aaron's show?
Watch It with Us: 'The Next Food Network Star,' Episode 8
outcome was great!!!!!!!!!!! There was no way Debbie could have been a food net star with all her backstabbing and lying
Watch It with Us: 'The Next Food Network Star,' Episode 8
@RegrettableFoodie: My Very Educated Mother Just Served Us Naan.
Watch It with Us: 'The Next Food Network Star,' Episode 8
Does it really matter?! Honestly?! What we will end up with when you think about it, is yet another stand and stir (non-cook). Personally I'd like to see the two contestants kick the living hell out of each other for a shot at a show, then kick the hell out of each of the judges who are not chefs. A full contact cooking show... Now I'd watch that!
It pisses me off to hear the dimwitted woman vp of marketing or development (don't know, or give a shit about her name) talking about how marketable the contestants are, and "branding" and what these two idiots could possibly sell. WHAT ABOUT THE DAMNED FOOD YA HOEBAG!? And could somebody please just walk up and punch that smarmy bastard Bob T. in the face?! Hey Bob, let me give you a few words of advice... KISS MY WHOLE ENTIRE ASS! I know that's really not advice Bob, but I feel better about it, and 99% of the shows on your pathetic network SUCK! I don't see how the outcome of this show is going to change that.
I see GeorgieG named a previous contest winner and a runner up... @ GeorgieG, you're two up on me my friend, I couldn't name 1 contestant from any season.
Watch It with Us: 'The Next Food Network Star,' Episode 8
@yay food: I was all set to accept Melissa as the winner until your comment that she was "like tofu". I HATE TOFU!! Now I can't even think about her without gagging.
So now I'm pulling for Jeffery. Oh well.
Watch It with Us: 'The Next Food Network Star,' Episode 8
Next Food Network Star is a joke. Last year's winner, Aaron McCargo, Jr, has a show on Sunday afternoons at 1:30PM EST. Adam Gertler, a runner-up, has a show on PRIME TIME. What is the sense of anyone competeing and winning, when the runner-up gets a better gig? Also, Kelsey, one of the other contestants from last year, who never even MADE it to the finals has an internet cooking show that can be accessed through the Food Network's site. AGAIN, what does one REALLY get when they are chosen the WINNER?
Watch It with Us: 'The Next Food Network Star,' Episode 8
Oh, wow - only one useless comment about how this show sucks - must be a first.... Melissa's still my pony. I think she's gained a lot of credibility by home-cooking as well as the 'pros'. On the downside there *are* already a lot of home cooks on FN, but maybe they're looking to cycle one out?
Watch It with Us: 'The Next Food Network Star,' Episode 8
@JPEater -- I don't think Melissa said that her mother-in-law created EZPOT, but that she learned it from her mother-in-law. Big difference.
I don't think one needs culinary school to have credibility, but experience in the kitchen. Many of the big names in food today (not only on FN) aren't professional chefs, but experienced cooks who can get a tasty meal on the table and can share that knowledge with others.
Watch It with Us: 'The Next Food Network Star,' Episode 8
Gosh darn it! We lost the one person we all love to hate. So, now, it's Zen master Jeffrey vs. working mom Melissa. Who to focus my dislike at...Melissa. She does not "speak" for me (I'm a working mom), she has no credibility (my working mom budget doesn't allow for a nanny and a budget to buy gourmet cheese and ingredients), and her spunky confidence is starting to border on arrogance. EZPOT is not her family creation - google it and it's been around for some time --- same as all her hints (read Ask Heloise). FN has too many 'cooks' - I want a chef with formal schooling and training to give me some ideas and tips. Even Julia Child went to school. Melissa - if you want credibility and were truly inspired by Julia, leave the girls at home (you obviously already did to film these shows) and enroll in a culinary academy. Then, you'll have real credibility. Go Jeffrey!
Watch It with Us: 'The Next Food Network Star,' Episode 8
I grew to hate Debbie... and then I grew to really dislike being manipulated into hating Debbie.
Watch It with Us: 'The Next Food Network Star,' Episode 8
Yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay!
An-nyoung Debbie!
I'd be happy with Melissa or Jeffrey, and I think they'll both end up with shows anyway.
Watch It with Us: 'The Next Food Network Star,' Episode 8
I'm glad they sent that liar packing! I'm also glad they didn't bring back those losery broheims from the beginning of the show to be sous chefs.
Jeffrey thinks he cooks without borders, but he just travels a lot and likes what he eats when he travels. In reality, he's lending the same spices and techniques to each thing he makes. Not interesting.
Melissa is the only viable option here. She has a great attitude, no drama, is articulate, and offers excellent tips. Also, she's like tofu, she takes to her surroundings well. Notice tonight she got all French suddenly?
Watch It with Us: 'The Next Food Network Star,' Episode 8
Regrettable - Agree on both counts!
Watch It with Us: 'The Next Food Network Star,' Episode 8
amiyrah - I don't know how Debbie lasted - except I'm assuming they edit these episodes after they know who has won, so they of course they show Debbie's worst side. They can't take the chance we're going to think the wrong person wins the whole thing.
Reading Bob T's blog at FN I'm struck that either he's refreshingly honest with his opinions, or his opinions are one more layer in getting us to be content with the winner.
Watch It with Us: 'The Next Food Network Star,' Episode 8
Since Pluto's not a planet anymore we need some new mnemonics.
I am so very happy that Debbie is gone and I'm glad that I'm not the one who has to pick between Melissa & Jeffrey.
Watch It with Us: 'The Next Food Network Star,' Episode 8
OK, I didn't get to see it tonight but I tuned in on the last two minutes and saw that Debbie is NOT in the top two! Thank the Lord! No matter how good of a cook you may be, being a back-stabber, liar, and victim all the time, there's no way I would watch her show.
Now Melissa, that's doable. If we can bare through Giada or Rachael, Melissa will be a walk in the park.
Watch It with Us: 'The Next Food Network Star,' Episode 8
So what do you guys think about the outcome? I hadn't realized there was going to be one more episode (last time the last episode had 3 people)
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My recipe for the mix:
1TB worcestershire
1TB lemon juice
1/2tsp crystal hot sauce
1/2tsp horseradish
1/2tsp celery seed (NOT celery salt)
8 ounces of V8
season salt for the rim of the glass
add the blended vodka and mix to the glass,
then grind black pepper on top.
stalk of leafy celery for the garnish