Good Evening All - I just returned home from a long day, so I am pretty tired. BUT, I have spent more than a reasonable amount of hours the past couple of days trying to figure out whether or not I am a good fit for SE. The answer is probably not. When I joined in the revelry a couple of months ago, I honestly thought I would be participating in lively discussions regarding techniques and ingredients. Discovering new foods and products to improve my prowess in the kitchen. I thought the thread about "odd amounts" was an anomaly. However my desire for a steady diet of food conversation has lead me to spend countless hours reading through threads with off topic items, personal agendas and personal attacks over an individual's personal opinion. No one embraces a high spirited debate more than I do, and I think most of it is quite humorous, but my fun meter has peaked. I want to enjoy and learn, not defend and debase. I guess I am all set. Thank you one and all for welcoming me to begin with and acknowledging my input. That means something. All the Best!! No responses please. Think of this as a "thank you" note. I am logging off as soon as I post this.
A business associate and I were conversing the other day about trout almandine. I really enjoy that dish. (I have only ordered it out.) Yesterday she comes into my office with a Whole Frozen Trout!!!! Her husband caught the fish. I came home and put it right in the freezer. What do I do now?? Help!
Do you have a favorite kitchen tool or special gadget that you have had for years? Is there a contemporary replacement for your old kitchen tool or gadget? Would you be willing to part with the "old" to bring in the "new"?
I adore rack of lamb. I have been making it the same way for YEARS! Please help me out with your tried and true methods and your "magic" jaw dropping secrets.
I am partial to Parmigiano Reggiano these days, but for years I was a devout user of Pecorino Romano. I always purchased it from our local Italian purveyor of all things necessary for proper Italian food preparation. It was beautifully ground using a burr grinder. No powdery cheese, please! I now have a box grater, a rotary grater and 2 different size microplane graters. I feel I am cheating the dish if I do not grate the cheese myself as I am preparing the meal, but today as I was grating away, I felt conflicted. What say you?
I can not stand rice. No way, no how! I even pick it out of my sushi. Am I all alone here?
Many years ago, a delicious, I mean delightful fellow named Umberto (sigh), taught me to make Caesar salad in a wonderfully seasoned wood bowl. (bigger sigh). Fresh garlic, anchovies, raw egg yolk, worcestershire, dry mustard, fresh lemon juice, fresh cracked pepper and fragrant EVolive oil (@Perky) We mashed and mixed our ingredients in the bowl with a fork and spoon. (OMG, I think I am going to swoon). Next, we gently tore beautiful romaine leaves and shaved the most incredible chunk of parmigiano reggiano. Each step in the creation was accompanied by Umberto's deep voice and very broken English. We carefully tossed the romaine with the dressing, added the shaved PR and added fresh made croutons.............................. Sorry, thank goodness for smelling salts! Anyway, I have not been the same since that day. But alas, Umberto returned to Italy and I got custody of the bowl. What a happy ending!
Fast forward to the age of food processors. These days I use the rolled anchovies with capers, I coddle my eggs and I use dijon mustard.
Tell me SE family, How do you Caesar?
I have decided to grill a couple of NY strips for dinner tonight. I always marinate my strips with bourbon, garlic and seasoned pepper and a bit of kosher salt. It is time for this "spice" girl to try something new and exciting. You guys are amazing, Help me out!
While I was responding to elizabeth786 and the strawberry question, it got me thinking about the smoothies I make every morning. I use organic whey protein and stevia sweetener (if the fruit seems tart). Do you make smoothies or supplement your diet with protein powders? How do you feel about whey protein?
Somehow a number of years ago when we started out "Girl's Weekend", and subsequent reunion parties to share our trip photos, we began a quest for the perfect Mojito. I have always had a reprieve from participating in the creation of said Mojito since I forked up for the party cake (another subject for another day!). Not so lucky this year! On March 22nd, the girls will be getting together for dinner to talk about this year's big weekend away. I am stuck with the task and I really need your help!! If I survive this event, i am good to go for a few years at least.
I am getting ready to make shrimp salad. My husband like finely chopped celery in the shrimp salad and I would prefer to leave it out my dressing is flavorful enough without it as far as I am concerned. What do you guys think??
The hubs and I are headed to Charleston in April. I posted on Chowhound and got tons of recs, but this board has some pretty amazing ideas about food. I am much more adventurous with food than my man, but he goes with his sweetie's flows. :-D
When I was young (just last year) my mother used a pressure cooker for certain foods. I will admit I can not remember exactly what foods. I am seeing and hearing about using pressure cookers in the kitchen. Who has one or has used one, and what did you make? Would you recommend that style of cooking? I live to cook on my grill, all year round. I do not even let the hubs touch my grill!
I am not sure everyone had the chance to properly vent on the topic. I am going to TiVo every Saturday from now on. Just for the sheer hellish hysteria that follows! The hubs hates it when I throw the microwaved Smuckers at the screen.
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@Perky - You won't have to look too far. ;-0