I grew up in Vermont and loved making syrup at home from our own trees. using it to cure salmon and bacon is great. reducing it and pouring it over apple turnovers makes it candy onto the puff pastry. my grandfather always puts maple syrup in his baked beans, from beans he grows in his garden.
thanks for all the info Adam, that really helps! as for a price range, I would say nothing over $500.
Bread and Cheese. two best foods ever, and its protien, fat, and carbs.
Slim Goodies is an awesome diner on Magazine! My favorite thing there is the Jewish Coonass, which is latkes covered in crawfish etoufee :9
I love just grazing on stuff in the summer. chips, good salsa and guacamole is perfect in the summer. My mom used to always get some really nice smoked salmon in the summer, and we would just have that for dinner with a few different crackers and toppings, like creamcheese, onions, radishes, cucumbers...come to think of it, this is a great way to highlight all the great stuff at the farmers market right now!!
downtown, if you see it, there is a food cart selling polish food called Eurodish. its AMAZING.
spicy fried chicken and beer.
I do have access to those things at my library, and I plan on utilizing them. I just wanted to read as much as I could about the subject, thats all.
I also wanted to see what peoples general opinion of such laws were, since in the culinary program everyone pretty much agrees that they are the devil.
I grew up in Vermont with my yard full of apple and maple trees. We tapped all of the trees and made syrup and candy every spring. the old fashioned way, with a spigot and a metal bucket, not the fancy plastic bags and tubes they use now.
NOOOOOOOOOOOOOOOOOOOOO
What about burgers? I think different stuff on your cheeseburger is totally ok, but when you start putting like...i dont know, figs and arugala on a cheeseburger....and all these celebrity chefs are opening theme burger places, which I'm sure have some great burgers, but I think people take it too far.
I LOVE KEVIN. he has been my favorite since the first couple of episodes. I think he's going to win and win fan favorite. Even if he doesnt win, he'll win fan favorite for sure.
In the door of my dorm room mini fridge, I have 1 bottle of beer, 1 coleman bottle filled with milk snuck from the cafeteria (I aint payin fo that sh**) and one bottle of sriratcha sauce.
when I was 13 or 14 I was visiting my dad, and he had almost nothing to eat in the house, (I think once I even ate expired bacos and cheese for dinner there) and I needed breakfast. I was starving.
there was cheerios, and the only liquid in the fridge was beer, so I ate cheerios and beer for breakfast. it was actually pretty good.
Its been in for 5 hours now and DAMN it smells good! My dogs haven't left the smoker since they saw me put the meat in this morning :)
The rub has no salt, I mixed it up myself, so it shouldn't be too salty.
thanks for the info, Remander!
p.s here is a picture of my (stepdads...) smoker
http://www.biggreenegg.com/ ITS AWSOME
maybe all foods should be the consistency of room temperature apple sauce. It would save lives. Wow, save lives? It must be a good idea then!
I love this book!! I grew up in Vermont, and my dad still lives there. I got it for him for Christmas one year, and he says its his favorite cookbook.
When we lived there we had apple trees, maple trees, (we made syrup) and a huge garden. I miss it so much.
I live in southern louisiana, so the local fall crop Im most looking forward to is satsumas! SO AMAZING!! you have to wait for the first freeze, then the next day they are as sweet as candy.
chubby hubby has always been my favorite flavor. I grew up in vermont, and when I moved to louisiana I was so disappointed to find that by the time it gets down here, the pretzels aren't crispy anymore.
I usually dont care for food with a political agenda, but ben and jerry's is an exception. I love them anyways.
Toast two poptarts, preferably a fruit flavor, and spread them with peanut butter. make sure you have lots of milk or you could clog your esophagus.
Eel. My boyfriend loves getting it when we eat sushi, but it just has this skunky weird taste that just ruins it for me...
Every time I try it I love it for about 3 seconds, then change my mind when the aftertaste hits.
Im about to be 20, but I decided to go to culinary school when I was 16. I go to the John Folse Culinary Institute in Thibodaux, LA currently working towards my bachelors, learning so much!
If you want to enjoy food with your friends more often, I would suggest either going to get cheap, good food like burgers or something, or cook something awesome for dinner and invite them over for a movie or nintendo or something. Thats what I always did.
http://www.zapps.com/cgi-bin/zapps/index.html
you can get them directly from the company here...Dean and DeLuca, wow. glad I live where I live.
Next semester, I am going to be doing an independent study at John Folse Culinary Institute, and I need to document the whole thing. I need the pictures to look great, because I plan to write a book on the experience. Can somebody recommend a digital camera that can take high quality pictures in fluorescent light, and that is affordable on a college student's budget?
My research paper is supposed to be about a controversy or new innovation or technology in our career field (mine being culinary). I am doing mine on menu labeling laws. If anyone knows of any good articles on the subject, they would be incredibly helpful as I have been having a hard time finding a whole lot of them.
Also, what do you think about menu labeling laws?
and I'm freaking exited! Its in a brine right now, and tomorrow its going in the ceramic smoker.
It has the bone in, and skin on, and my question is: what side should I put it on first, and do I have to flip it or rotate it? (its going for about 10-12 hours at 210 degrees).
I was cleaning out my car today to load up for college, and found a bottle of white wine under my seat. It was in a shopping bag, and my mother obviously bought it at the grocery. problem is, I have no idea when. I live in southern louisiana where the summer heat can get over 100 degrees every day. It could have been there all summer for all I know.
I really hope its ok to drink, because when I found it, it felt like my birthday!
how do they make it? I have been eating and making sushi for so long, that I feel guilty for not knowing this. someone please explain.
I'm making an orange pie tommorow, here is the recipe:
½ cup fresh squeeze orange juice
1 TBSP fresh lemon juice
¼ cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated orange zest, divided
5 egg yolks
whipped cream, for garnish
1 Citrus Cookie pie shell(recipe follows)
Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream, orange juice and lemon juice. Stir in 1 to 1 ½ teaspoons orange zest. Pour into a prepared crust and bake at 325° for 15 to 20 minutes.
QUESTION: if my grocery store had no mascarpone, is it ok to use whole milk riccotta? will it work?? will it suck??? I need sE insight!
(Thanks to foodgawker and Culinary Concoctions by Peabody for the recipe)
It's finals week. I havent slept in 36 hours. I havent eaten in about 20...until just now.
I managed to put all the food i currently own in one bowl.
mostly drained ramen+hot sauce+tony cacheres+a sugar packet+1/4 of chicken mushroom msg packet+ a huge forkload of Jif. all stirred up. it was slightly pink. and not half bad.
I ATE ALL OF IT.
and with a night full of cramming ahead of me, i will probably eventually vomit.
though it wasnt half bad, i would never eat it in my right mind...
I have never done it before. My family has a Big Green Egg, which I adore but have never used personally. I am so sick of school right now, because I'm too busy to cook. When I go home for the holidays, I want to cook EVERYTHING. seriously.
I know I probably couldnt do cold smoked in the Egg. Has anyone done this before? Any tips for an adventurous 19 year trying new things?
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@ new cook and taste traveller....you seem to be making quite a few assumptions about me. I have taken dozens of art classes and have had a photography hobby for 6 years, and know a few things. I understand that I don't know as much as I need to for this project, and I'm taking this project very seriously which is why I'm studying up on the subject and getting my friends who are professional photographers to give me lessons. I just don't know much about digital cameras, or brands, and I thought it would be useful to get some input from as many people as I could. You should learn not to jump to conclusions and assume the worst of people. Life is way to short to get pissed off so easily.
Thank you Adam, and buffy, waffles, and katchimo, for your helpful suggestions! I will keep those all in mind while I continue my work on this project.