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Serious Heat: Mustards to Spice Up Labor Day Cookouts
I've discovered that the quality of a mustard is determined by how young it is! And that mustard is a prime candidate for being home-made - it's pretty simple stuff!
Alright. Do people really hate fruitcake?
I was a fruitcake hater until the day I was given one of these-
http://www.cooks.com/rec/view/0,1919,154167-236194,00.html
This is the quintessential fruitcake of the south, and is similar to the one popularized by The Colin Street Bakery in Texas. It ain't cheap to make, but if one does not skimp on quality ingredients, it is an fruitcake epiphany!
Rachel Ray
I think RR typifies everything that is wrong with the Food Network today - she initially was hired because of her personality, not for her cooking expertise, she has been over-exposed, over-killed, and over-cutsied. The network execs see their audiance as those who are home all day, cannot avoid having the TV on, and having a lukewarm feeling toward food in general. If something works, stand back, 'cause that's what fills the airwaves for the next 10 years.
Instead of The Food Network, it should be called, "The Iron Chef Network" - will someone please shoot it and end this misery! I don't think it is possible that the current bunch of decision makers at TFN can save it from certain death - either, they need to depart en masse and be replaced, or go off the air by default of re-runs.
Bourdain was right.
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Recent Comments | Response to Comments
Monday’s No Reservations…
Bad Sign! Management has already dropped it on the priority list - Bad Sign!
Serious Heat: Mustards to Spice Up Labor Day Cookouts
I've discovered that the quality of a mustard is determined by how young it is! And that mustard is a prime candidate for being home-made - it's pretty simple stuff!
Alright. Do people really hate fruitcake?
I was a fruitcake hater until the day I was given one of these-
http://www.cooks.com/rec/view/0,1919,154167-236194,00.html
This is the quintessential fruitcake of the south, and is similar to the one popularized by The Colin Street Bakery in Texas. It ain't cheap to make, but if one does not skimp on quality ingredients, it is an fruitcake epiphany!
Rachel Ray
I think RR typifies everything that is wrong with the Food Network today - she initially was hired because of her personality, not for her cooking expertise, she has been over-exposed, over-killed, and over-cutsied. The network execs see their audiance as those who are home all day, cannot avoid having the TV on, and having a lukewarm feeling toward food in general. If something works, stand back, 'cause that's what fills the airwaves for the next 10 years.
Instead of The Food Network, it should be called, "The Iron Chef Network" - will someone please shoot it and end this misery! I don't think it is possible that the current bunch of decision makers at TFN can save it from certain death - either, they need to depart en masse and be replaced, or go off the air by default of re-runs.
Bourdain was right.
Artisan: Can it also be Corporate?
As an avocational breadbaker, I'm offended each time I see the display of "artisanal" breads in our local supermarket - frankly, I have enough respect for the term that I would never call myself an artisan baker, although I would say that I attempt to bake "artisan" type breads.
But I have a way we can register our annoyance of the supermarket's corporate license - our local perpatrator market uses those silly cards that you must have in order to receive their "specials" (not the artisan stuff, of course), I think I'll call and add "Doctor" to my name on the card - that way, when the checkout clerk says, "Thank you Dr. Smith", I can say, "Well, I'm not really a Doctor, but as long as you guys can call your bread, "artisan", I'll call myself Doctor."
Management WILL hear about it!
Of Curds (and Whey)
At the risk of offending Mr Forrest, I remember from my experiments as a novice cheesemaker that cottage cheese IS NOT simply farmer's cheese before the whey is removed. Real cottage cheese is damn hard to make, as I remember, while farmer's cheese, as Fankhauser shows, is relatively easy. (how come Fankhauser doesn't mention that in the process of making his farmer's cheese, you've also made cottage cheese?)
A name is a name is a name - kind'a like calling Folger's, coffee.
Gordon Ramsay Is Not a Jerk; He Just Plays One on American TV
The very best actors are playing themselves! If Ramsey is not, he’s one of the best true actors on TV. My vote is for a true asshole!
Serious Heat: Mustards to Spice Up Labor Day Cookouts
Oh my. That Maille mustard is sooo good. I bought a jar in Paris because I loved it so much. And of course I see it sitting on the shelf at Safeway when I get home. I thought I was special. Any mustard with horseradish in it is wonderful.
Serious Heat: Mustards to Spice Up Labor Day Cookouts
I had some Heinz French Mustard in london a few years ago and it was the most amazing thing ever...and I have yet to find a similar product--or even the actual thing, save for in packets to buy from the UK (its in orange packets, not yellow like the normal english mustard).
Serious Heat: Mustards to Spice Up Labor Day Cookouts
OMG, why isn't Maille on here? It's the original dijon!
They have a version with green peppercorns that has a delightfully clean and sharp spicyness.
Monday’s No Reservations…
He is trying to keep more of that money in his pocket. Always happens. Producers my ass, they don't produce anything. Their title should be "Reducer", especially when it comes to production budgets.
Serious Heat: Mustards to Spice Up Labor Day Cookouts
homemade mustard it the way to go!! The batch I made recently had mustard seeds that were soaked in beer and I added lots of thyme. http://meeksfood.blogspot.com/
Serious Heat: Mustards to Spice Up Labor Day Cookouts
Colman's mustard is my favorite, but I've been dying to try Philippe's. Is there anywhere on the east coast I can find it (I can't bear to spring for the shipping...)
Serious Heat: Mustards to Spice Up Labor Day Cookouts
how about honeycup brand honeymustard, you know the one that comes in the hexagonal jar with the red top? its sweet and yet has more bite and sting than most other mustards I've had. It's definitely my go to when it comes to honey mustard
Serious Heat: Mustards to Spice Up Labor Day Cookouts
If you're in Los Angeles you have to have a jar (or two) of Philippes mustard on hand! It's so good on sandwiches.
Serious Heat: Mustards to Spice Up Labor Day Cookouts
I enjoy most Beaver mustards, but my favorite is a local mustard. Nine Fingers Mustard, made in Laurel, MT. Lots of area restaurants have it on the table right next to the heinz and french's. Definitely worth trying!
http://www.9fingersmustard.com
Monday’s No Reservations…
The Montana show was one of the best I have ever seen. Simply unbelievable images, stories, and music!
Serious Heat: Mustards to Spice Up Labor Day Cookouts
One of my favorite mustards isn't all that spicy, but I admit a childhood-long fondness for Inglehoffer's sweet mustard: But anything stone ground with horseradish is love.
Serious Heat: Mustards to Spice Up Labor Day Cookouts
Why is it so hard to find Heinz dijon mustard at a grocery store? It's what they use at Burger Joint, right? And I'm always like, "Gimme one o'them giant tubs to take home!"
Serious Heat: Mustards to Spice Up Labor Day Cookouts
The Garlic Aioli Mustard from TJ's is fantastic for a bbq. It tastes great on everything!
Serious Heat: Mustards to Spice Up Labor Day Cookouts
beaver wasabi is the shit yo.
Serious Heat: Mustards to Spice Up Labor Day Cookouts
I have been saving two French mustards: a honey-mead stoneground one and a tarragon one. Both from Julhès in Paris.
Serious Heat: Mustards to Spice Up Labor Day Cookouts
@drfugawe: More information please! I'd love to try it..
Gordon Ramsay Is Not a Jerk; He Just Plays One on American TV
I think Ramsey is a real jerk. I was watching an episode of "The F Word" on BBC America. During the opening he introduced the two new chefs in the kitchen. One he described as " ...a 22 year old American girl from Los Angeles". Then, right after saying that, one can hear Ramsey's voice overdubbed saying "Unfortunately". Like the jerk added the insult in the editing room!
I thought about if for a second and then deleted all his shows from my DVR, and all future recordings. If the Scottish twit wants to pick on American girls, he can kiss my ass. What a freakin' loser.
Gordon Ramsay Is Not a Jerk; He Just Plays One on American TV
I think Ramsey is a real jerk. I was watching an episode of "The F Word" on BBC America. During the opening he introduced the two new chefs in the kitchen. One he described as " ...a 22 year old American girl from Los Angeles". Then, right after saying that, one can hear Ramsey's voice overdubbed saying "Unfortunately". Like the jerk added the insult in the editing room!
I thought about if for a second and then deleted all his shows from my DVR, and all future recordings. If the Scottish twit wants to pick on American girls, he can kiss my ass. What a freakin' loser.
Gordon Ramsay Is Not a Jerk; He Just Plays One on American TV
I don't think people quite understand. I think it's reasonable to believe that Gordon is a an ass in HIS kitchens and is also a proper, decent human being outside of them. I don't think these are mutually exclusive. If you read Marco Pierre White's memoir, White states with certainty that the environment inside of top kitchens is not friendly or politically correct, and may be considered darwinian if nothing else.
Gordon Ramsay Is Not a Jerk; He Just Plays One on American TV
How come the American talkshow hosts seem to enjoy being "funny" and talk all kind of nonsense and act stupid when they invite Ramsay over to their show? I just watched 2 different talkshows via SE and they were pretty unbearable - the hosts i mean. Gordon Ramsay was genuinely interested in the cooking and they weren't.
Rachel Ray
She's annoying, her voice is fingernails on the chalkboard thing but one thing I'll say she has enthusiasm which most of the FN "chefs" don't have. One that I really like is Giada DiLaurentiis. She enjoys what she does and seems to make those dishes look easy! As far as the recipes goes, I troll for those on FN's website.
Rachel Ray
heres the thing...hate or love RR(or any of the "horrendous" FN stars...) not all of us can be gourmet chefs every night of the week and if it means that I have to use a few "30 minute" recipes instead of taking the fam to mcdonalds every night then I'm gonna pick the Rachael Special...and she must be doing something right or so many people wouldnt spend their time complaining about her when they could be whipping up some duck confit and chocolate souffle for dinner tonight...sheesh give it a rest....
Rachel Ray
Ok, people, for the record, it's
RachAEL, not Rachel.
Rachel Ray
I don't think "cooking101" is a good way to describe her show at ALL. Her cooking isn't a gateway into anything more complicated, it's shortcuts for people with limited time, end of story. I guess she does serve her purpose, as I'm sure there are people out there who need to think they're giving their family a good "home-cooked" meal without actually doing any work, but other than that I don't find any redeeming value in her show.
I don't consider myself a really talented cook, or a food snob (in most respects), but I agree with dbcurrie, anyone could go into their freezer and dump whatever's in it over pasta. It's sad that FN is moving away from teaching and inspiring people to cook and enjoy great food...
And her voice is like nails on a blackboard. If I hear her say "EVOO, kids" and then giggle one more time, I might actually throw something this time.
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Bad Sign! Management has already dropped it on the priority list - Bad Sign!