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Watch It with Us: 'The Next Food Network Star,' Episode 7
bobby and the other man judge have electric style...anyone else notice their choice of shirt colors? also bobby's hat
Watch It with Us: 'The Next Food Network Star,' Episode 7
O M G ... better late than never! props to debbie for pulling off the live demo, i have just a teensy bit more respect for her now
The Kimchi Revolution May Finally Be Here
Gam Mee Oak (specializing in oxbone soup aka sul-lung-tang) in NYC's K-town has bar-none the best ggak-doo-gee around (that's the radish kimchee made with moo). Their secret ingredient: seven-up!
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Dallas BBQ: Boldly Going Where No Other Food Writer Has Gone Before
cheap date! when I was in high school (circa 1990) it was a go-to date joint. not surprisingly they are still thriving, even in this current age of foodie mania.
Watch It with Us: 'The Next Food Network Star,' Episode 7
bobby and the other man judge have electric style...anyone else notice their choice of shirt colors? also bobby's hat
Watch It with Us: 'The Next Food Network Star,' Episode 7
O M G ... better late than never! props to debbie for pulling off the live demo, i have just a teensy bit more respect for her now
The Kimchi Revolution May Finally Be Here
Gam Mee Oak (specializing in oxbone soup aka sul-lung-tang) in NYC's K-town has bar-none the best ggak-doo-gee around (that's the radish kimchee made with moo). Their secret ingredient: seven-up!
Sugar Rush: Rainbow Cookies from The Bakery on Long Island
While I usually shun the typical "Little Italy" establishments that I feel are geared towards tourists looking for vestiges of a long gone Little Italy. After a quick trip to the newly and beautifully expanded DiPaolo's in Little Italy, I stepped into Ferrara's Italian bakery. I sampled the rainbow cookies and I have to say they were delicious! They had just the right amount of marzipan and the 3 delicate layers were full of yummy but not-too-sweet goodness. No wonder "America's Oldest Pasticceria" has been around for 115 years. Try it Grace, I'd be curious to know if it lives up to Da Bakery.
First Look at La Cense Beef Burger Truck in Midtown
I think you need to try the La Frieda burgers at Pacha NYC. They're consistently juicy, even at 6am!
Meet & Eat: Grace Kang, Serious Eats Intern
welcome back - queen of the peeps! p.s. my guilty pleasure is cheeseburger hamburger helper.
Egg in Toast: What Do You Call It?
i'm correcting myself here... "sunshine in a window."
sprinkled with a little truffle salt and it's more like magically delicious goodness!
Egg in Toast: What Do You Call It?
sunshine in a basket
Egg in Toast: What Do You Call It?
A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.
Dallas BBQ: Boldly Going Where No Other Food Writer Has Gone Before
As a self-respecting Texan I will never step foot in that place. Sorry, just can't do it especially with other places as easily accessable (but admittedly more expensive). The chicken looked dry - I would have liked a description of the actual meat because I can bet it's dry as a bone. THAT is what separates the real from the fake in fried chicken.
I have to agree with everyone else and say good on you for reviewing somewhere as overlooked (whether I think that is a blessing or not) as Dallas BBQ.
Dallas BBQ: Boldly Going Where No Other Food Writer Has Gone Before
Ha, I can't believe you did a review of BBQ. Pretty awesome of you guys. I've eaten at a bunch of them and I'm of the opinion that the food isn't particularly tasty, but I think the biggest draw for a lot of people is the "bowl-drinks," as my friends and I call them.
I'm not sure, but wasn't the now closed 8th street location NOT a true Dallas BBQ? I think I heard several times that they were an imitation, and I remember the name being just "BBQ" and not "Dallas BBQ." However, if it WAS a Dallas, then if they were still open they'd have to bring down the cleanliness score here---I once had a roach crawl onto my table. I work in restaurants, and I'm aware that keeping pests out of NYC establishments is a daunting task, but that was unacceptable.
Dallas BBQ: Boldly Going Where No Other Food Writer Has Gone Before
Thanks for posting this. I'm in that neighborhood a couple of times a month, and although the aromas from the place are heavenly, I had heard otherwise.
I'll be there next time I'm in Chelsea.
Dallas BBQ: Boldly Going Where No Other Food Writer Has Gone Before
Yes, the 8th Street/University Place site was a destination for us in high school (c. 1986) - it was cheap and fun. I recall the W.72nd street one being slightly nicer than the others. Never had a problem with the food - I think the last time I sampled it was after a friend and I did a "Race for the Cure," and we went to the one on 73rd and 3rd; we were starving. The onion loaf was always great, but prepare to lock yourself away for several hours afterwards.
Egg in Toast: What Do You Call It?
Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )
Egg in Toast: What Do You Call It?
My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.
Egg in Toast: What Do You Call It?
@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.
Egg in Toast: What Do You Call It?
Eggy in a basket, from V for Vendetta.
Egg in Toast: What Do You Call It?
lighthouses still love 'em
Egg in Toast: What Do You Call It?
Everyone knows it's called a "bunny egg". My grandmother invented it.
Egg in Toast: What Do You Call It?
Growing up Dad called it a Bulls Eye (from Rhode Island). We always loved when Dad had to make breakfast! He cut the hole with a shot glass so the hole was just big enough for the yolk part and the rest of the egg ran over the bread so you had to flip it and cook that side too! Just don't over cook it and it won't be dry. The hardest part was buttering both sides of the bread. I get around that now by using a brush and softened butter.
Sugar Rush: Rainbow Cookies from The Bakery on Long Island
Thanks for the tip Grace! I work in Garden City so I stopped by The Bakery today for some rainbow cookies. Definitely the best I have ever had!
Sugar Rush: Rainbow Cookies from The Bakery on Long Island
Thanks for a great article!
I thought I'd share this precious secret with you guys, if you ever want to have some of these sweet sweet Italian Rainbow Cookies but happen to be away from Long Island / Brooklyn then these are the best ones you can get (quality, taste & price wise alike!): Cookie Outlet - Italian Cookies
Watch It with Us: 'The Next Food Network Star,' Episode 7
Who cares if she's is a slimy liar, at least she's mildly interesting.
Name all the Korean food you see on TV, let alone Food TV.
Get rid of the constant "I'm a Korean girl in the south", and she's interesting.
Problem with Jeffrey is that he's very nice, and handsome, and .. boring. What can you imagine him doing on TV that you'd want to watch?
I can imagine Debbie doing a diners and dives sort of show for Asian food with some cooking/food shopping thrown in.
Watch It with Us: 'The Next Food Network Star,' Episode 7
Just because you call some one out for being a liar and there are no reprocussions for their act is really not calling them on the lie to start with. This whole show is a farce. If the "selection comittee" was to do their job correctly, they would have seen the tapes from the 1st show and seen Debbie lie and deceat, then seen it on the 3rd show with the vanilla pudding fiasco that never should have been there, and then the called 3rd strike with sans Capers and then her lying to thier faces when Bobbo asked about them she said "its in the dressing, its ummmm, I had capers?"
This show was taped a long time ago, what the people say on a week to week basis is the thing that the network wants. They cannot change the order at all until the "live" finale.
The network knows that there is not a strong enough personality to like. So they created a strong negatve one in Debbie to get the pot boiling on the viewer, so they will watch and complain about it week in and week out.
Congrats the the food network on that. But, it is my feeling they are losing the audience they have with this practice. I dont think that I will put too much into whomever wins this year, I hope it is Jeffrey or Melissa. But I dont see them thriving on TV. And that is the shame in this whole mess!
Watch It with Us: 'The Next Food Network Star,' Episode 7
I have a really hard time believing that if Debbie was the winner that they would edit her to seem like such a lying liar. Last week Bob Tuschman had some really harsh things to say about her in his blog which makes me doubt she's the winner.
I wanted to kiss Susie when she called Debbie out for lying about the capers.
Besides, Jamika had to go. She was a disaster and unfortunately, Debbie's food was good. I don't see how the selection committee had a choice.
Watch It with Us: 'The Next Food Network Star,' Episode 7
Mr. Pointy and I actually enjoy watching this show.
However, and let me make this clear, I will NOT be watching any show hosted by ANY of these contestants. They bore me in all ways possible.
Oh by the way, Debbie... YOU are a LIAR and right in front of the camera too. Don't forget the capers, oops looks like you did, but you didn't forget to to LIE.....
NO TV shows for LIARS!
Watch It with Us: 'The Next Food Network Star,' Episode 7
@JPEater good points. I'd definitely pass on Debbie's show, though. Unless she showed REAL Asian cuisine. I've yet to see anyone show me how to use the other 90% of the items at the Asian food mart.
Watch It with Us: 'The Next Food Network Star,' Episode 7
@JPE - I agree, the TVFN is sorely missing an Asian presenter and this girl is their "winner."
Watch It with Us: 'The Next Food Network Star,' Episode 7
Prediction and why:
1. Thumbs down to perky "home-mom" Melissa. She's just another home-cook-clone-hybrid between Raye-Deen. We don't need to another chef-wannabee telling us how to make gourmet grilled cheese, mac-n-cheese, tuna helper, etc., even with Spanish-speaking nanny influence. Just the same product as what's on the network now.
2. Love him, but Jeffrey is just too zen for the judges. I really wish he would win, but he's just another male cook. Only thing going for him is the middle-East connection - politically correct choice. Plus he's got the shoo-in for "Cooking Without Borders" show. If you check out his RE site, his wife is gorgeous. I could see the two doing the show together ala The Neelys.
So that leaves......Debbie "I'm Korean" Lee. She fills the ethno-centric void at Food Network - already have a plethora of African-Americans, Southern-belles, perky middle-class American, a few sprinklings of Hispanic...but TOTAL lack of Asian cooks. Everyone seems to be spamming her for lying, cheating, conniving, kicks dogs, poisons neighborhood cats persona, but you have to secretly wonder if the producers of FN aren't promoting, hyping doing all that for ratings.
Now, that doesn't mean that Jeffrey won't get his own show even is he comes in 2nd. Look at Adam Gertler: last season runner-up has a prime-time show and does guest judging stints for NFTS...and seems to be much more popular than Aaron McCargo.
Watch It with Us: 'The Next Food Network Star,' Episode 7
@DJ Dedd - So True! Bobby Flay is just as bad about not getting out of his comfort zone of grills and chilis.
Watch It with Us: 'The Next Food Network Star,' Episode 7
Looks like I have to pick a new pony. I guess I'll go with Melissa now. The challenges were completely stupid, though. I'd love to see Bobby Flay in Kitchen Stadium without his spices or grill and watch him choke on his tears.
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cheap date! when I was in high school (circa 1990) it was a go-to date joint. not surprisingly they are still thriving, even in this current age of foodie mania.