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Kosher Cheeseburger: Sacrilicious or Sacrilegious?
It all comes down to a matter of personal authenticity, doesn't it? Either you respect the concept in its totality or you don't. There really is no middle ground other than rationalization, of course.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Only in America do people have the opportunity to work hard and make a success of themselves as PD has done. I don't know anyone who takes her cooking and/or her over the top recipes seriously. She's Burlesque in the finest sense of the term and her large audience appreciates her as much for her acting skills as they do her knife skills.
Your favorite Thanksgiving dish: If your holiday table had only one dish on it which would it be?
My wife is probably the only person in America that makes chopped liver as a 'foreshpice' - appetizer for Thanksgiving because I'm medically forbidden to eat it. So, once a year I become enormously thankful for that indescribably delicious food that most people (if they like it) take for granted.
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Cook the Book: 'My Last Supper'
Absolutely no doubt whatsoever as to what I'd have for my last meal and with whom I'd share it. Shwartz's Smoked Meat on Rye slathered with their mustard and oh yes - a side of french fries, a dill pickle and a very cold Coca Cola. With whom would I share it? Of course it would have to be Michael Symon in order to not only enjoy the food but also to enjoy the super company.
Kosher Cheeseburger: Sacrilicious or Sacrilegious?
It all comes down to a matter of personal authenticity, doesn't it? Either you respect the concept in its totality or you don't. There really is no middle ground other than rationalization, of course.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Only in America do people have the opportunity to work hard and make a success of themselves as PD has done. I don't know anyone who takes her cooking and/or her over the top recipes seriously. She's Burlesque in the finest sense of the term and her large audience appreciates her as much for her acting skills as they do her knife skills.
Your favorite Thanksgiving dish: If your holiday table had only one dish on it which would it be?
My wife is probably the only person in America that makes chopped liver as a 'foreshpice' - appetizer for Thanksgiving because I'm medically forbidden to eat it. So, once a year I become enormously thankful for that indescribably delicious food that most people (if they like it) take for granted.
Thanksgiving table...any non-traditional foods this year?
Thanksgiving is all about tradition. Actually, it's one of the very few holidays that both my family and I look forward to preparing same-old, same-old while yucking about preparing same-old, same-old.
Some things are just meant to be as they are.
Would you rather cook or be the guest?
Few things are as pleasurable for me as planning for a dinner party replete with a theme and appropriate decor. I like to plan the 'soire' far enough in advance so that I get to go to a Farmer's Market as well as shop for all the other added touches that most people aren't accustomed to when they're invited to a friend's house for dinner. When I've completed the food preparation and made myself ready for my guests, the simple act of choosing the music, lighting the candles, building a fire, and setting the table literally gives way to a most unique 'high' for me. So, there's really no quandary, insofar as I'm concerned, as to whether I'd rather be the host or the guest.
Weekend Book Giveaway: Service Included
A young gal and guy sit down at a Deli. There obviously on a date and it seems likely a first. The waiter arrives to take the couple's order and the shy guy says to his gal friend; "I'd like to start the evening with a knish, how about you"? The two of them and the waiter all broke up at that point.
True Confessions of a Trader Joe's Virgin
When we moved from Hyde Park in Chicago to Palo Alto, I had my first life-altering moment at Trader Joes. We had just taken possession of our house and needed quite literally one of everything. I didn't know where to begin until a friend told me to drive one town over to Mountain View, make a right and there I'd find a store that would have most, if not everything I needed to get started. As I drove down this tree-lined street, up loomed this over-sized, lovely looking 'grocery store with a large, welcoming, sort of cutesy sign saying "Welcome to Trader Joes". My thought, of course, was that the family that owned the old fashioned-esque store were into warmth as in wood floors, short aisles with low shelves, and, most of all, really nice and friendly and bright packaging. Little did I know that 'this' was the sib of a much larger parent. All I knew was how glad I was to find Traders and that slowly but surely, as I shopped, a sort of addiction was beginning to set in. I needed, no - I must have - I thought one of everything. How could I resist the price of such fine looking olive oil, sea salt, tuna, dill pickles, capers, - well, you've all been there so you get the idea. After loading three carts, I checked out with this dumb looking grin on my face and kept it that way all the way home. I was so sure that I had found the most unique family run groceteria in the whole entire world. Though now, years later, I know much better, I still feel a glow coming on whenever I shop at Traders.
Baking with Dorie: An Easy Fruit Tart
Whether it's a recipe or a 'travelogue' or a personal vignette that's being penned, you're an absolute joy to read. Thank you
Post your profession...
I'm 65 years young and a Canadian transplant living in California - midway between San Francisco and Sacramento. I'm a Neuropsychologist by profession (Clinical, Teaching, and Research) and a Cook genetically and instinctively. My family have been in the wholesale food business since approximately 1918. I've been married for forty years as of this September and am the very proud father of three daughters and two sons.
Andrea Strong's Response to 'Top Chef' Viewers
Whether one likes it or not, the web is an agglomeration of all people from varying and assorted backgrounds. When taken collectively, their opinions really do comprise a democratic forum. I agree entirely with the notion that if you, in this instance Ms. Strong, can't stand the heat - then, it's time to get out of the kitchen (euphemistically speaking of course)!
The Best Fresh Tomato Recipes: What Are Yours?
I'm also wild for the Tuscan Bread Salad as an adult while nothing, absolutely nothing reminds me more of growing up and spending summers with my entire family at the cottage than slicing a huge Beef Steak Tomato onto a fresh, warm Kaiser Roll spread with mounds of cream cheese fresh from the creamery and topped with sea salt. I always thought of it as a private family ethnic recipe :)
Cocktails: It's a Bitter, Bitter World
For almost a quarter of a century my father's bar has had a bottle of Angastura Bitters on it. Growing up, I was always fascinated by the paper label on the small bottle as well as the fact that no one ever requested that it be added to their drink. When I asked my father why he always had a bottle when no one seemed ever to want it - I was told that the Bitters were used for medicinal purposes only and that he only entertained healthy guests. Is there any truth to the 'medicinal' part of the story and what's the purpose of adding it to an already flavor-filled drink?
Tips for the perfect Reuben sandwich.
Every time that I use Arthur's recipe for Reuben Sandwiches my guest's inevitably 'kvel' and call for seconds.
So, I'm sticking to his tried and true with thanks.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
New York Times had Donut Pudding printed a few weeks ago. Made it twice and pased it around to friends. Made more raspberry jelly for the second batch and doubled the # of donuts for a really large pan. If you decide to make some kind of donut thing, don't use Dunkin Donuts. They don't have enough jelly in them unless you are driving and eating a donut with the other hand. You can order big ones from the Stop & Shop. Frozen dough, sure but they hold a lot of jelly and when you add cream, eggs and sugar. Yum.
Tips for the perfect Reuben sandwich.
There are a few good pointers for how to make a perfect reuben here:
http://www.helium.com/items/1350840-how-to-make-the-perfect-reuben
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Where's the LOVE? Paula didn't make up these recipes they have been around for a while, she is a southern cook who makes southern dishes. Some southern dishes are loaded with butter and lard, that's traditional southern like it or not. It is what it is.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Paula Deen is beyond ridiculous. Fame and fortune have turned her into a self absorbed icon. Her jokes about butter, fat, and everything else she uses in her 'so so" recipes are not funny. She serves to reinforce the notion that southern women are backward, silly and syrupy sweet. Those of us who have fought to overcome that perception are not happy.
Paula, all you do is give overweight, unhealthy fans permission to continue down their destructive path. That is truly not at all comical. At least make an attempt to offer suggestions for healthy changes in your recipes. Maybe your just tell your audience, "be like me smoke, don't exercise, eat unhealthy and see where that gets you". The jokes that you make are truly a "thumb your nose" gesture to your fans and make your "love and best dishes" sign-off totally disingenuous.
Perhaps Paula has not noticed that we have a health crisis in our nation that is even affecting kids. Thanks Paula for making sure we have your permission to add another stick of butter to our already clogged arteries.
Food network should rein her in.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
@TybeeSherri: Actually, it appears that the doughnut burger predates even your Grizzlies reference: http://aht.seriouseats.com/archives/2007/02/the_fatkreme_does_it_predate_the_luther_burger.html
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
http://www.cbsnews.com/stories/2006/06/03/broadcasts/main1680067.shtml
A burger with cheese and bacon on Krispy Kreme doughnuts was sold at the minor league Gateway Grizzlies baseball concession stand just outside of St. Louis in 2006. So give credit.....or barbs.....where due.....
Paula is truly that vivacious and flirtatious all of the time, not just for the cameras. The accent you hear is genuine. Lots of people in the South sound just like her.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Mmm...think I'll pass on the doughnut burger tonite :)
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Its funny reading all these comments especially the ANTI-Paula Deen's throughout these threads. Makes me wonder if they are so "disgusted" by Paula. Why in the sam hill are they watching it? Let alone posting that she's killing us. If your that worried that watching her show will make you put on the weight. Then get off your butt and go for a walk or stay in your recliner eating your chips while drinking your soda and flip the T.V. to another station. Besides it isn't Paula Dean's Everyday Foods, It's Paula's Party. I haven't ever been to any parties that don't have more than one sinful appetizer or dish. Even then no one, well almost no one is gonna be sitting at any party devouring all of the sinful goodies at once. Though there is always someone that doesn't know what moderation is, most have common sense .Also, as many said they had altered her recipes to suit they're family. So lay off her she's just havin' a party. I'll step off my soap box now... lol
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Oh. And I had deep fried cheesecake at Montana's a month ago....mmmm. Loosen up people!
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
mmmmm...Looks good. I would eat it. (and no, I am NOT fat). I wish poeple would stop feeling guilty or bad about one of the pleasures in life...FOOD! Its not what I would eat every day, but maybe once in awhile, just for the fun of it. I imagine it would be a lot like McGriddles...mmmm. McGriddle. I think I will have one tomorrow, I haven't had one in 8 or 9 months or so...
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Dean = "I'm fatter every day, I hate my arterae. I'll plug 'em up and make 'em die, 'cause everything I eat is fried."
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
Ellios: It's Ramsay, not Ramsey.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
P.S. Paula Deen stinks, the best chef in the world is Gordon Ramsey.
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
I have to say I LOVE burgers, all kinds of burgers. Cheese, chicken, turkey, pizza, anything! Burgers with onion rings, burgers with bacon, even burgers with mash potatoes like the new one at BK! But this is not a burger. A DONUT? A FRIED EGG? That is disgusting, especially the donut part. Theres some foods you dont mix and this is the best example of that.
Cook the Book: 'My Last Supper'
Thanks for entering and congratulations to our winners:
threedogkitchen
mnsteph
cdziuba
jenjw4
dolphinlady706
Please check your email for more information on how to claim your books.
Cook the Book: 'My Last Supper'
If I knew it was my last meal I would like to have prime rib, baked potato with sour cream, sauted vegetables and chocolate. Chocolate for sure. Having your family around will make it taste even better. Thanks for the contest.
Cook the Book: 'My Last Supper'
I'd want my best friends around, and we'd eat steak. Really really good steak. Prime rib or delmonico with a red wine and beef reduction. A delicious spinach salad. Some interesting fruity dessert, like the orange cardamom roasted pineapple we had at Solo. Yum.
Cook the Book: 'My Last Supper'
well, last supper would be on the beach, Cape Cod,served to us...
tacos for my son and a plethora of seafood, cooked all different ways, for my husband and myself...
with a delicious salad, and dessert of creme brulee, sundae or apple crisp for my son.
Cook the Book: 'My Last Supper'
Salmon with goat's cheese and a mixed green salad.
Cook the Book: 'My Last Supper'
With my daughter and wife -Porterhouse steaks, Potato salad and lemon meringue pie
Cook the Book: 'My Last Supper'
My last supper would have to involve my dearest family and friends. Also, because I've been doing the low carb thing, I would have to have all of the starches, pastas, fruits, breads, and desserts possible. Lasagna... spaghetti.... brownies.... fresh baked bread with honey... potatoes.... strawberries.... yum.
Cook the Book: 'My Last Supper'
I went to a special dinner where all that was served were "last meals." Mine would probably be all dessert - banana cream pie, lemon bars, chocolate eclairs and varied italian pastries.
Cook the Book: 'My Last Supper'
The "meal" would be quite eclectic - but would definitely include jumbo king crab legs, a variety of very fresh oysters, a steaming bowl of Pho, a platter of buttery roasted asparagus, wild mushroom risotto, a rack of lamb. filet mignon, grilled Alaskan halibut, linguine with clam sauce, a Cobb salad, authentic tacos with guacamole, blueberry pie, lots of chocolate and of course, Champagne and Beaujolais. I'd want my Mom, sister and her hubby, my "love of my life" husband to join the celebration and my Dad would be there in spirit. And I hope I have enough time left to think of all the yummy things I've forgotten here... By the way, could the last meal please be at least a week long?
Cook the Book: 'My Last Supper'
pork chop and baked potatoes with my family
Cook the Book: 'My Last Supper'
Definitely at home with my family and I might as well have a little of everything if it's my last meal. Maybe some sushi, roast duck, dimsum, kalbi, lumpia, shish kabobs, manapua, malasadas, haupia, mochi, pickled mangoes ...
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About drbehavior
Website: http://drbehaviour.blogsptot.com
Location: Northern California Countryside
About: Neurological Psych - Behavioral and Social Scientist, Author, Food Aficionado
Married forty years to the same woman, five adult children - 3 girls, 2 boys
Favorite foods: Eclectic with an intense liking for well prepared foods that includes delicatessen, French food, Italian Food, and Traditional Jewish Food
Last bite on earth: Pastrami Sandwich on my family's own Silverstein's Rye Bread
Absolutely no doubt whatsoever as to what I'd have for my last meal and with whom I'd share it. Shwartz's Smoked Meat on Rye slathered with their mustard and oh yes - a side of french fries, a dill pickle and a very cold Coca Cola. With whom would I share it? Of course it would have to be Michael Symon in order to not only enjoy the food but also to enjoy the super company.