Hard-cooked eggs that aren't... is there a fix?
I would think the reboil would work. I have exploded eggs in the microwave. Cover them if youre going to try that...big mess. And Def report back. :)
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where are the "must try" places to eat in the San Diego area?
I have lived in SD for some time and never get to North County if I can help it so all of my reccs are in the city but worth the drive.
Breakfast try either Cody's in downtown La Jolla ( right off the water. You can walk off all that fabulous food. Get the scramble...it's amazing. The blue crab benedict with the parmesean grits was also great) Or head to the MIssion. Either location is really good but better parking and fewer bums in Hillcrest. Staff is super nice at all three places.
For Sushi my fav is Zen5 in PB just because they have a happy hour during the week (half off sake bombs), they play reggae and have tons of flat screens so the men don't complain they are missing the game. Another good one is Harne sushi in Old Town(um, they are not nice to tourists..guess they get too many, go casual but not too casual). Parking always sucks. Try going during the week and they have killer martinis.
For Dinner...I have yet to find a place in San Diego that is not a chain and less than $100 per person that is worth anything. I loved the choices that I had at Mr. A's but the snotty waiter really killed the experience. Wait there is an Italian place in North Park called Apertivo bad servide with heart(they have no idea) that the food makes up for
For Chinese...There is a fusion bistro on Orange in Coronado called Bistro D'Asia. Great food and off the water. Go take a walk by the dell after dinner.
For Great Sandwhiches.....Mimo's in Little Italy. Try the grilled goat chesse and proscuitto sandwhich. (2 women can split a sandwhich)They took if off the menu but will still make it if you ask.
For Dessert..well Extraordinary Desserts, duh. The downfall of most SD eateries is thier waitstaff but I can easily ignore them for a fantastic tart with a glass of Gwert.
Hope this helps
Foodnetworks top 100 recipes for 2007....
I agree with the other posters. What was the criteria for this list? They are mostly artery clogging comfort foods. Of course they are good but can you really eat this way? If it wasn't for Nigella I am not sure that I would even watch the food network anymore.
In 2008, I will prepare a _____
I am a bread killer. I love the process , must be getting high off the yeast, but the final product usually sucks. Banana bread is about all I can do right now :P
Holiday Dinner - Hits and Misses
This is my first post on the site and well timed as I am at home with the fam and terribly bored.
Usually we have a feast for about 20 and there are just four of us. We scaled back this year. What is great too is that everyone wants to contribute thier own dish which keeps things interesting. The saving grace is that we are all decent cooks by nature.
Mom was in charge of all the sides and the turkey. The sides consisted of collard greens which she flavrs with neck bones, crushed red peppers and garlic. There was also a vegetable lasagna made with spaghetti squash instead of pasta, soy cheese and some reggiano for flavor. Needless to say this was the dish that I was least excited to try but turned out to be the only dish that my mother has made where I have asked for the reciepie. (she threw it together, of course, all those years of experience "recipies. we don't need no stinkin recipies") The lasagna was a replacement for the four cheese, mushroom risotto that she usually makes. The turkey was smoked and amazing.
The old man also has a staple of making lamb with traditional Indian spices. Always amazing.
I made a cheese cake with a brandy snap cookie crust that has become one of my specialties this year.
Responses to Comments by britnlind
In 2008, I will prepare a _____
Hi Karen, great blog. Just noticed you mentioned 2nd Avenue Deli in an older blog and that a trumpet player Mike Lawrence took you there. I used to know him, too. Wondering if I know you--do you, did you, ever have red hair?
Rolawr
Foodnetworks top 100 recipes for 2007....
Interesting that the top TWO are both macaroni and cheese recipes. It seems that overall most of these recipes are unhealthy...hmmm...
Hillary
Chew on That
where are the "must try" places to eat in the San Diego area?
I haven't been to San Diego since the days when my budget forbade "fine dining" but two places come to mind. Of course In-n-Out Burger makes the world's best burgers and fries are always from fresh potatoes. Also there used to be a deli called D.Z. Akins. If your from the east it's the closest thing to "real New York Deli".
Foodnetworks top 100 recipes for 2007....
Nice job chiffOnade! Especially the baking mixes!! Most of us have canned goods and boxes of pasta and cereals. Depending on your freezer space (I'm very fortunate to have a large chest freezer), you can have whole homemade/leftover meals ready to go, wonderful meats, fish, veggies and even fruit that are wholesome and chemical free. I am disabled and can only stand for a couple of minutes at a time, so that makes meal prep very difficult and time consuming, but I would never use the junk SL uses to make it go a little faster. It isn't easier, cheaper, or healthier to do it her way. Rachael Ray has some habits that I find very annoying, but you are absolutely right - she is the one really teaching home cooks the semi-homemade way, with much better ingredients.
Foodnetworks top 100 recipes for 2007....
I have a pantry full of "convenience" staples such as:
Pacific Broth (beef and chix)
Canned Beans in a rainbow of colors
Canned tomatoes (in just about every incarnation imaginable)
Dry pasta
Tortillas (fridge and/or freezer)
TONS of frozen stuff like veggies and chicken parts, sausage, you name it
I also have:
Pre-mixed bags of scones, waffles, brownies, cookies - all of which I assembled myself. All I add is wet stuff like butter and eggs, milk, etc. and in short order, I have a high-quality, made from scratch product.
It's not Sandra Lee's intention I so vehemently object to - it's her execution. Some of the stuff she uses on that show should be outlawed - it barely qualifies as food. I'd LOVE to see a show where shortcuts are utilized to make great tasting food - which is what I thought Semi Homemade was going to be. (Rachael Ray came about the closest. She's got a great pantry and good stuff on hand.) My time is at as much a premium as anyone else's - who couldn't use a great short cut?
Foodnetworks top 100 recipes for 2007....
Back to the topic - my guess would be that the way the top 100 recipes were decided was by counting the clicks made onto the recipes on the website, as that is often the way things are measured online. Clicks. The stickiest (most clicked on over and over) recipes win.
Foodnetworks top 100 recipes for 2007....
PerkyMac, the last time you started personally digging at me while mis-quoting or mangling the meaning of what I wrote the topic was closed, which was a disservice to those participating in it.
I played a part in that by choosing to respond to you. This time I will not.
Except to say that (sadly) I'm neither as skinny or as rich as Sandra Lee, to anybody out there who might really want to know. Darn it all, my hair isn't as perfect either.
Foodnetworks top 100 recipes for 2007....
Karen Resta at 1:25PM on 12/30/07
It has come down to, over time for me: Should life be about the food as primary thing to be honored? Or should life be more about the people who exist in all varieties with all different Ways of Being as a thing to be honored?
For me the second reason counts.
That's not to say that I don't think there is better food to be had not made this way (semi-homemade) but that comes under the category of many other things I think could be better like most people could study how to dress themselves more pleasingly rather than throw on this-or-that (semi-homemade) from Wal-Mart or Target. . . . some people could put together their homes in a much nicer way with more attention to color, light, texture, whatever . . . some people could even fix their hair better. All these things matter to me. The hair most of all of course.
How shallow and phony. You have also told us all how you can't stand to see people driving a wheelchair cart with snack food in the basket, or anyone obese, or anyone not properly coiffed and elegantly attired in couture. Could Sandra Lee be hiding behind a pseudonym?
Foodnetworks top 100 recipes for 2007....
I think those with extra money are going to places where the food is prepared for them, vs. buying convenience food at the supermarket - unless it's a roasted chix or something like that.
Two things here, chiff - one is the fact that in many geographic locations across the country, there are no places where food is prepared "to-go" in any "gourmet" sense - there's just the deli at the supermarkets where the bowls of offerings look like some strange bird just crapped on them.
The other thing is the feeling, the emotional sense that women still hold - that somehow if they participate in any way in making the family meal (even if that family only consists of a husband or lover) that they have added something magical, a token of protection or love against the outside forces that sit waiting to engulf one at any time, that they have created the sense of "home" by cooking in some manner, even if it is from opening a can and mixing it with a box and an egg.
Studies have shown that the important part in the perception is the egg.
For example, the food science has existed for a long time that would allow cake mixes to be made without the adding of a real egg. The end product prepared with a dried egg in the mix is "just as good" in taste tests. But the feeling of contribution on the cooks part of doing just that one "real" thing, that one addition of "her own" (or his own but I do think for the most part that due to our past roles over time most women have a different relationship with cooking than most men do)(ah, yes. Sexist indeed) makes the mix sell better - it is perceived to be a more desirable product.
I know that for myself, I wonder about the magic hidden within food and how we cook it. I wonder. And continue to wonder. But not about the quality but about the doing, the process.
Foodnetworks top 100 recipes for 2007....
I agree that Sandra is annoying. But for me that is largely about her personality. That, and the idea that *everything* can be *semi* homemade... as if this can be considered a way of life. I've only watched small portions of her show, just a few times, so I don't really know all that she does, but I don't like *shortcuts* that aren't. For instance, I see no value in using seasoning packets or salad dressing mixes instead of dried herbs and spices.
At least she's encouraging people who are probably already using these products to TRY to improve them, and make them a bit more edible. She's showing people that they can be more creative and get an end-product that others might enjoy a little more.
Personally, I keep lots of high-quality frozen vegetables on hand, because the so-called fresh stuff often isn't, or is such poor quality that I'd be reluctant to give it to a dog. And it's better to get some greens on the table quickly than to skip them altogether for lack of prep time/motivation, or to make winter squash knowing I won't have to fight with it.
I keep canned beans and carrots and tomatoes on hand for the same reason. They provide a quicker route to things I usually make from scratch, and typically get used in recipes where the flavor will be indistinguishable from fresh or cooked from scratch.
Also, there's always a frozen pie crust in my freezer. I'm a mostly accomplished cook and baker, but my pie crust failures have quite literally driven me to tears.
Besides, I'm willing to admit that I don't always enjoy or feel like cooking. So, at least I know I'm giving my family something *semi* homemade that is always a better alternative to fast food.
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