There's this awesome article out today in AdAge Tub of Cool Whip too Challenging? Try the Can. It's both funny and scary. Because me? The challenges faced in opening individually sliced processed cheese food is far too daunting for me to get past.
I love McSweeny's, I really do. It's been a while since I've been there, but I hit them at lunch today and was again just taken aback by just how good their Reviews of New Food section is. If you've never been there, you should give it a shot. It's so much fun. R E V I E W S
O F N E W F O O D,
It seems like it would make sense, right? Has anyone here done it? Did it work?
For those few of you who have been following my short-lived romance with Amazing Guy, he's not so amazing, and I am blue. Break-Up Blue. And as such, am pounding down the Rum Raisin ice cream with no thought to calories or the inevitable 7 lb weight gain (because, yeah, I can be single and fat! That'll show everybody! I swear, sometimes I really believe I am 12 years old). Honestly, I am exaggerating a bit. It's really not all that bad (save massive ice cream consumption), but it got me thinking. What's your go-to food for romance misery? Do you get all weepy and ice creamy? Or all "I'll show him/her" and go on a diet and work out like an animal? Does the Chinese delivery place down the block know your order by heart? Waddaya do?
Okay, I'll admit it. I own cookbooks that I will never ever use. The recipes are secondary. Its all about the pictures. Gloriously lit and laid out, incredibly detailed, calling my name. I go thru them like men reading Hustler. Right now I am thoroughly in love with Morimoto: The New Art of Japanese Cooking, a book filled with such gorgeosity that I can't even pick my favorite centerfold.
Do you have any books like this? What are your favorite cook books based solely on the photography?
This is a spin-off from the Anthony Bourdain posting, which was awesome... Thanks Adam!
If I were to start my own food network, conveniently named chisaiFood, who would I ideally want on my programming schedule?
Ina Garten (the woman can cook)
Julia Child's old PBS show
Jaques Pepin (who through the power of television taught me how to dice a large Spanish onion in under a minute - thus impressing all my friends)
Jean-Georges Vongrichten - (my favorite chef in the entire known universe; I go to his restaurants at every available opportunity)
Sara Moulton (not the greatest cook in the world, but one who explains things clearly in a way that makes things accessible)
David Rosengarten (maybe a little prissy, but he breaks things down piece by piece until you've got it)
Alton Brown (nuff said)
Masaharu Morimoto (clearly, he'd need an interpreter, but oh my goodness, what we could learn from this man)
Thomas Keller (well spoken, brilliant chef)
I know there are several others, but the post has size limits.
How about you? What would your ideal food channel be?
Lately I've been falling in love with French food products. I'd never been a big fan of the heavy cream and butter school, but I do love the other stuff. Does anyone have recommendations for short term French cooking classes in NYC? I don't want to do anything major, just maybe over a couple of weekends. I figure that if anyone could point me in the right direction, it would be my fellow posters at SE. Any ideas? Any Stay Away Froms?
We often talk about all time favorites here, but what are your favorite new cookbooks?
My new favorite is Hiedi Swanson's Super Natural Cooking. It's wonderful. I just got it a couple of weeks ago and thus far, every recipe I've made from it has been really good. With the added addition of actually being healthy, which is kind of nice.
Do you have any new, hot-off-the-presses cookbook faves? Please, share. If there's one thing I love it's a new fabulous cookbook.
I was deeply in love with the teriyaki burgers at Trader Vic's in the International Market Place in Honolulu. Best burger in the world. Anyhow, god know, I've tried to replicate it, but with the most dismal results. They have a cookbook available online, but there's no TOC for me to check if it's on it, and since it's more of a kitchy party book, I'm kinda doubting its there or I'd just buy it.
So, does anyone make an awesome teriyaki burger? And will share the recipe? Please? It's been dogging my for years. My dad, still a resident, was sent on a mission years ago. His super-secret-restaurant-spy findings? "My girlfriend says it tastes like a sweet teriyaki burger. You know I don't eat meat." This does not help.
So please, anyone?
Awesome New Guy made me dinner tonight. It was scary bad. The rest follows as a comment as it was too long.
My black bean salad. No question about it.
@Schnauser_Mama - what's Irish spaghetti?
I love my Mr. Bento and use it quite often. It's not cheap, but for me, totally worth it. It has four different covered bowls that are stored in a thermos. It keeps cold food reasonably chilled and hot food warm (at least by the time I get to it, usually a 6 hour wait from when I leave home until I eat). Salad or rice in the bigger bowl, main course (usually the night before's leftovers) in the next smaller, carrot sticks or whatever in the next smaller and a snack (usually cheese and a couple of crackers or yogurt or something in the smallest), but it changes wildly depending on what I feel like. It keeps my lunches interesting and kind of forces me to have a lot of variety in my meals so I don't get bored.
Mr. Bento. If it looks good to you, Mr. Bento Porn is loaded with great food ideas.
@Jerzee, I think we're related. I have an obnoxiously well stocked kitchen and rarely run out of anything, ever. This is largely due to ease of shopping. I live in NYC and use a service called Fresh Direct, which is an online grocery service with better quality and with the exception of corner market fruits and vegetables, better prices than most of the grocery stores around here. Great meats, fish and cheeses, good bakery, etc. With a standing Saturday morning delivery time. I've been using them for years. But even before them, I hit the markets first thing Saturday morning. I'm sure this stems from occasional bouts of extreme poverty when I was a kid and the cupboards were bare.
Ramen w/kim chee
Mashed potatoes in a sea of gravy
Fried egg sandwiches
Spaghetti-o's (shut up!)
Top Chef. Those guys can actually cook.
I love me some Gordon Ramsey, but not Fox Gordon Ramsey. He's my TV boyfriend on BBCA, where he is the ultimate swooner-dreamboat-loverboy. [/fans self]
I grew up in a strict vegetarian household. Eggs and dairy products, but that was it. Veggies, brown rice, I didn't even taste candy until I was 8 years old. So, I get my first job, at McDonalds. They give you a meal. I had a Big Mac, large fries, cherry pie. That first bite? Into the Big Mac? Heaven. Half an hour later I was over the toilet, heaving. Back to work two days later. What did I eat? A Big Mac. I hid my meat eating. Like most kids do with the occasional joint or beer (which I was allowed, btw). I got permission to eat it at 19. I go back and forth now. I can go months at a time without meat and feel no loss whatsoever. But then I need a steak, or bacon, and it's awn.
I can barely get my brain around the mere concept of such a thing as too much potato anything, of which fried potatoes are a part. And now I am off to roast new potatoes in duck fat. Yes - get jealous. I don't blame you. :-)
Easy for me since I HATE strawberry jam (the texture is just disgusting), and don't like grape jelly either. Orange marmalade, while not my favorite, would definitely win out. Now if there was a sour cherry jam, or a ginger marmalade option it would be a totally different story...
Yay! I LOVED the original. Rokusaburo Michiba! Chen Kenichi! Hiroyuki Sakai! Awesome.
I've just gotta say - $10, okay, fine. $10 at Whole Foods!?!? WTF? Come on.
Anyhoo...
Pan roasted chicken thighs served on top of polenta
Salad - Romaine, string beans, cherry tomatoes, boiled new potatoes in a viniagrette.
If I could squeeze it in, I'd saute mushrooms in a bit of the remaining chicken fat, and add a bit of white wine, cook it down a tiny bit and then pour over the polenta before topping with the chicken.
@whoizzit: I marinate my tri tip in one package of onion soup mix (the dehydrated kind...and don't rehydrate) and a bottle of red wine, with quite a few crushed cloves of garlic thrown in...I also throw in fresh citrus juice, when I have some...lime is my fave. I leave it in the fridge for 3-4 hours and then grill it. It's scrumptious. Extra good with salsa and avocado on fresh tortillas--tri tip burritos, yum!
After all the creations I've made and slaved over, everyone just falls over my truffles. People seem to like most things but these are always the ones that are most commented on.
I just take a bit of heavy cream up to boiling, chop up some chocolate (trader joes bittersweet) and stir in, followed by a little butter. I then chill or freeze and make into little balls, rolling in cocoa powder/confectioners sugar and drizzle in white chocolate.
1. Jambalaya
2. Smoked Brisket
3. Chicken Cordon Bleu
4. Jagerschnitzle
5. Lasagna
mmm... good stuff!
BBQ chicken pizza with homemade sauce, white sauce pizza flavored with fresh rosemary onions and mushrooms.
can you guys hear my stomach growling???? yumyumyum! i don't know if the leftovers we were going to have for dinner will suffice now. to answer the question:
1.anything italian (funny, because I am so not-but apparently make killer red sauce, so...)
2.pies (choc Pb, pecan, applecranberry)
3.baked oatmeal (sounds gross but is ohhh so good)
4.beef veg soup, chicken corn soup with rivels
5.fruit salsa with cinnamon chips
i'm waiting for the irish spaghetti recipe too!
I had just finished school myself, and I was in the same situation. (so clueless) The best turn-outs for me (I feel that satisfaction, nutrition, and taste make these my favourites):
1. tuna wraps - whole wheat flax tortillas, tuna, sweet onion dressing (kraft or your very own), feta cheese, and some spring greens and scallions
2. sometimes on a lazy week i make one giant tray of veggie lasagna with beans (it can be re-heated all week and the taste only gets better!)
3. consomme with sprouts, carrots, beans, spinach and tofu (don't even cook anything; just heat up the broth with all the veggies in it)
4. green bean salad with a basic viniaigrette, chives, dill, red onion (beware the onions though--and I usually eat it with whatever protein I ate the night before)
I brought leftover quiche lorraine today (reheated really well on power level 7 for 1:31) and a snack size baggie of black olives (leftover from weekend pizza-making - satisfies the salt craving but healthier than chips).
I also get the frozen panini style sandwiches at the grocery store when they're on sale.
@Butrflygirly - funny you should mention Old Bay, my husband is a big fan of the stuff and if he happens to be nearby when I make shrimp salad, he makes sure that I add Old Bay to the mix, both to sprinkle the shrimp after the brining and in the poaching liquid. Just adjust the amount of salt and black pepper in this case.
If I were to drop scallions, I'd use a bit more dill (just me and my love for green:-)), and, perhaps, chives, but it definitely isn't a big deal. Oh and I'm so glad you love the Horseradish sauce (ever since I discovered it, it's become my regular pantry item), because it does add that subtle "extra" layer of flavour, but on the other hand, if you didn't like it or were not familiar with it, I didn't want to imply that you can't make the salad without it, because you certainly can.
Now I'm curious about your Chilli:-).
@Brooke29: Thank you! I will be doing that this week for sure. I have to go back to the grocery store. Can't wait to make your shrimp salad-minus the scallions. I may add Old Bay seasoning-do you think that would be ok, or no? I do like your idea of Horseradish sauce-love that stuff!
Another item I am known for-Chilli. I am not allowed to make it when I'm alone. I would be seriously harmed if I did. My bf and our friends LOVE IT. Always asking me for Chilli Nachos.
@chisai-you are reading my mind. I was thinking the same thing. Hope we see an answer!
Everyone has such great ideas!
I too usually bring leftovers of some sort for lunch....today it's leftover pulled bbq chicken & spring pea soup - interesting combo...huh? It's what I had in the fridge this morning. I also bring hummus or some type of dip w/pita chips to snack on during the day...last week it was tzatziki. I bring fresh fruit & yogurt to eat for breakfast at my desk. I have an insulated cooler bag w/a flat frozen gel pack I put in the bottom & pile my goodies on top....everything stays cool throughout the day, and I don't have to work about refridgeration.
We are lucky enough to have an ice machine here, so I usually brew myself tea & ice it during the day to drink so I stay away from the sodas!
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