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The Best in the West: A Rib Sampler
Ah, the Nugget Rib Cook-Off. I've had many a good time and many a rib there. Glad to see it hasn't changed.
Cook the Book: Goat Cheese Bread Pudding
Delicious! My wild mushroom bread pudding has been the hit of the Thanksgiving table for four years running. Here's to savory bread puddings!
Cook the Book: 'What We Eat When We Eat Alone'
Eggs baked in some kind of seasonal ragout is a favorite... and I definitely consume more chocolate and ice cream when I'm alone. It really depends on my energy level: I might make risotto, I might just open a box of soup (Knorr's 8 vegetable!).
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Recent Posts
Orange-Ginger Cranberry Sauce
Posted by croquecamille, November 23, 2009 at 10:55 AM
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Recent Favorites
Cook the Book: Goat Cheese Bread Pudding
Posted by Caroline Russock, September 9, 2009 at 1:15 PM
Seriously Meatless: Mole Aproximado
Posted by MichaelNatkin, September 9, 2009 at 2:45 PM
Dinner Tonight: Beer-Simmered Italian Sausage Tomato Sauce
Posted by Blake Royer, July 14, 2009 at 5:00 PM
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Recent Comments | Response to Comments
SE'er Food Blogs
I've been writing Croque-Camille: Food adventures in Paris for a little over a year and a half, and I just started a mini-blog called Seasonal Market Menus, which is all about cooking from my CSA share.
http://croquecamille.wordpress.com
http://seasonalmarketmenus.wordpress.com
The Best in the West: A Rib Sampler
Ah, the Nugget Rib Cook-Off. I've had many a good time and many a rib there. Glad to see it hasn't changed.
Cook the Book: Goat Cheese Bread Pudding
Delicious! My wild mushroom bread pudding has been the hit of the Thanksgiving table for four years running. Here's to savory bread puddings!
Cook the Book: 'What We Eat When We Eat Alone'
Eggs baked in some kind of seasonal ragout is a favorite... and I definitely consume more chocolate and ice cream when I'm alone. It really depends on my energy level: I might make risotto, I might just open a box of soup (Knorr's 8 vegetable!).
Critic-Turned-Cook Goes Job Hunting
Enthusiasm goes a long way. I got my first kitchen job in a fine-dining restaurant fresh out of culinary school with no other kitchen experience in large part because I had a good attitude and was excited about the restaurant's tasting menu concept.
And sorry to tell you, but artychoke is right. Early mornings or late nights are going to be required at some point.
The Nasty Bits: Whole Hock
I'm itching to try Fergus Henderson's Trotter Gear recipe, which he proceeds to use in almost everything. My favorite? Chicken-Fried Rabbit.
Served: The Ballsy Waitress
Why do I always feel the need to comment on the posts others deem "boring" or "insipid"?
I can think of many times I would have liked to do this, but only one time I did. A party of 4 spent $100 and left me an unsigned, untipped credit card receipt. When I showed the hostess, she grabbed me and headed for the party, who were already on their way out of the restaurant. It turned out that they had left $20, but taken the wrong receipt. I agree with Hannah, the incident was nerve-wracking, but ultimately led to a much better night.
Laid-off Restaurant Critic's Plan B? Cook
Doc Martens - but they have to be the ones made in England, not China. It kind of sucks putting them on in the morning - I know squishy sneakers are so tempting - but after 10 hours on your feet, the ankle support of a good pair of boots makes a huge difference!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
It's not so much a tip as a quote, but I absolutely love his intro to the pancake recipe in the first HTCE. "Americans must have been sadly alienated from their kitchens to have ever embraced packaged pancake mix." I couldn't agree more!
Served: What to Do When There's Nothing to Do
Ah, restaurant downtime. At one of my former serving jobs, we used to play "Marry, Bury, One Night Stand" - a game whose rules should be pretty self-explanatory. You are given three names (people you know, famous people, whatever) and have to assign each to a category. For example, having been given the options of the chef, sous-chef, and line cook (names removed to protect the innocent, i.e. me). My response? "Marry the chef, because he's gay and we could just hang out; bury the sous-chef for obvious reasons; and (reluctantly) I guess that leaves line cook for the one night stand. But don't tell him that."
I also have fond memories of back-of-house downtime, putting things on the screaming hot flat-top to see what would happen. In case you're wondering, salt pops and pepper sparkles. Peas sometimes explode.
Thanks for reminding me!
Critic-Turned-Cook Goes Job Hunting
very inspiring words... thank you. i am guilty of expecting too much, but i've gotten better. i've recently accepted a position that deviated from my initial expectations, yet still maintained some of the things i was looking for. im very happy where i am now. cheers!
Critic-Turned-Cook Goes Job Hunting
"I have not had any realistic opportunities to become the great chef that I am meant to be".
that, sir, right there, is your problem. it sounds as though you've had plenty of opportunities thrown at you--but, none of them have matched your fairytale version of how you've decided that your culinary career should pan out. the life is all about paying your dues, bub. it doesn't matter if you've graduated at the top of your class--being able to thrown down, out in the real world, on the line, day in and day out, with passion, dedication, vision, burns, and sweat is what weeds out the dilettantes from the chefs. it sounds like you need a reality check.
SE'er Food Blogs
www.economybites.tv its a blog and a cooking show! You'll LOVE it!
SE'er Food Blogs
Why not - my blog is Tamarind and Thyme: http://tamarindandthyme.wordpress.com and I'm based in London.
SE'er Food Blogs
It is great to see and meet some new cooking faces.
My wife and my blog is Cocina Savant at http://cocinasavant.blogspot.com/.
SE'er Food Blogs
What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com
The Best in the West: A Rib Sampler
OMG, true food porn! Gotta get to one of these cook-offs.
The Best in the West: A Rib Sampler
YAY! for willy's!!
Cook the Book: Goat Cheese Bread Pudding
@AnnieNT: on further consideration, an 11x7x2 pan only hold 10.67 cups - so maybe you need 3/4 lb of bread - or a 13x9x2 pan (which holds just over 16 cups).
Cook the Book: Goat Cheese Bread Pudding
@AnnieNT: 1/2lb of French or Italian bread makes about 7 cups, give or take. I usually see ciabatta in 1lb loaves at my grocery.
The Best in the West: A Rib Sampler
Excellent story and event. Makes me wonder if any of those great smokers learned from the paragon of pits, E.D. "I'll tell you when their ready" Thompson from East Texas? Again, huge atta-boys and atta-girls for all who made that gathering a huge hit.
The Best in the West: A Rib Sampler
Ribs are definitely one of my favorite foods....and all of those above look totally awesome!!!
Those are clearly baby backs in the pics and though I will devour those too in a heartbeat, I prefer the St. Louis cut because they are meatier!
The Best in the West: A Rib Sampler
Hatin' you! ;)
Talk about a who's who line up!
I do love Billy Bones rubs, I use the competition and the XXX cherry on my ribs (50/50 mix). But I do like some smoke with mine too. I think Billy prefers a little higher heat which might account for your noticing a lack of smoke flavor. I smoke mine to get the nice pink ring.
I'm the only one in the family that likes his sauce unless I cut it with cherry preserves to sweeten it up. It does have a bit of heat component to it.
Thanks for posting the report for those of us not lucky enough to be there.
Cook the Book: Goat Cheese Bread Pudding
Goat cheese. Bread. Rosemary. All together. Heaven.
Cook the Book: Goat Cheese Bread Pudding
Oh my. If one wanted to add, say, some chopped tomatoes to this, do you think you'd need to reduce the milk a little to keep it from getting too soggy?
Cook the Book: 'What We Eat When We Eat Alone'
Thank you for participating and congratulations to our winners:
kh503
Chilisoup1
roseteng
andymcmorrow
lemonfair
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'What We Eat When We Eat Alone'
I eat PB&J sandwiches often when alone
Cook the Book: 'What We Eat When We Eat Alone'
Egg salad with pickles
Cook the Book: 'What We Eat When We Eat Alone'
I eat ice cream and candy when I'm alone.
Cook the Book: 'What We Eat When We Eat Alone'
I like quesadillas when I'm alone. I'll add a little shredded chicken breast, salsa and cheese.
Cook the Book: 'What We Eat When We Eat Alone'
Miscellaneous egg dishes, which can be adjusted depending on how hungry you are (e.g., scrabled eggs, eggs over easy, egg salad, etc.)
Cook the Book: 'What We Eat When We Eat Alone'
Scrambled egg on a bowl of miso soup drizzled with hot sesame oil. At other times: hot dogs, mustard and deli dills with a glass of wine.
Cook the Book: 'What We Eat When We Eat Alone'
I like to eat meatloaf. garrettsambo@aol.com
Cook the Book: 'What We Eat When We Eat Alone'
Salad sandwiches. Really, really big ones, with all the different salads that I normally feel guilty about taking so long to prepare. God they are good!
Cook the Book: 'What We Eat When We Eat Alone'
Scrambled eggs and whatever veggies I have
Recent Posts
Orange-Ginger Cranberry Sauce
Posted by croquecamille, November 23, 2009 at 10:55 AM
Caramelizing Apples à la tarte Tatin...
Posted by croquecamille, October 11, 2009 at 11:55 AM
Spaghetti Squash and Spinach Gratin
Posted by croquecamille, October 8, 2009 at 6:55 PM
Zucchini Pancakes with Tahini-Yogurt Sauce
Posted by croquecamille, September 30, 2009 at 3:55 PM
Warm Salad of Green Beans and Tomatoes with Caramelized Onions
Posted by croquecamille, September 15, 2009 at 2:55 PM
Savory Grilled Zucchini Cake
Posted by croquecamille, September 15, 2009 at 1:55 PM
Corn Chowder with Bacon and Potatoes
Posted by croquecamille, September 15, 2009 at 12:55 PM
Xiao Long Bao, aka soup dumpling
Posted by croquecamille, September 9, 2009 at 3:55 PM
Luscious premium chocolate ice cream
Posted by croquecamille, August 26, 2009 at 6:55 PM
White Nectarines in an Almond Crust...
Posted by croquecamille, August 18, 2009 at 9:55 AM
French Potato and Green Bean Salad
Posted by croquecamille, July 25, 2009 at 2:55 PM
Marmite de Pêcheur at Le Rouennais
Posted by croquecamille, July 25, 2009 at 12:55 PM
Pre-Lunch Cocktail at Le Rouennais
Posted by croquecamille, July 25, 2009 at 12:55 PM
Recent Favorites
Cook the Book: Goat Cheese Bread Pudding
Posted by Caroline Russock, September 9, 2009 at 1:15 PM
Seriously Meatless: Mole Aproximado
Posted by MichaelNatkin, September 9, 2009 at 2:45 PM
Dinner Tonight: Beer-Simmered Italian Sausage Tomato Sauce
Posted by Blake Royer, July 14, 2009 at 5:00 PM
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About croquecamille
Website: http://croquecamille.wordpress.com
Location: Paris, France
About: Professional pastry chef, aspiring food writer, and active food blogger.
Favorite foods: Ice cream, foie gras, triple crème cheeses, fresh summer berries, braised meats, grilled veggies (especially fennel, endive, and green beans), handmade tortillas, serious chocolate, mashed potatoes...
Last bite on earth: In an ironic twist, I want to be force-fed foie gras until I burst.
I've been writing Croque-Camille: Food adventures in Paris for a little over a year and a half, and I just started a mini-blog called Seasonal Market Menus, which is all about cooking from my CSA share.
http://croquecamille.wordpress.com
http://seasonalmarketmenus.wordpress.com