marinated mushrooms, shrimp, olives, and celery are my faves.
Slice a baguette and rub garlic butter on each slice. Bake the slices then place the prosciutto and a slice of fresh mozz cheese on top and bake again until cheese is slightly melted. Top with more garlic butter and herbs if you like.
I'm scared to admit that I love Giada. I get annoyed with her sometimes, but I love the things she cooks. She's really the only one I like. I had no idea about PBS cooking shows. I can't wait to check them out!
"Cooking With Cleavage" "Lollipop head" Hahahaha!
I've never had it either! My boyfriend talks about it fondly and makes me want to try it. Isn't it pretty unhealthy, though?
@teachertalk- Oh, I unearthed some real jewels!
Laziness.
@teachertalk-haha no I'm not being sarcastic. I haven't been reading SE blogs long so I guess I've missed out on the FN bashing.
I really appreciate all the feedback, however, I'm thoroughly confused now. I will take the advice of just picking out pieces based on what I cook normally. I also take it that non-stick isn't great. Maybe just for eggs. Thanks again!
I wish someone would start a FN star bashing. I'd like to know if the ones who annoy the hell out of me are annoying to others as well! I don't really care what people blog about, if I'm not interested I don't read or respond. It's that easy.
@olddad- ?
The Bloody Mary is my favorite drink. If I am served a Bloody Mary without a stalk of celery and several olives, I send it back. If it isn't a bit spicy and a bit chunky, well, I just don't order one from there again. I mean, you can't expect them to switch their mix altogether based on your tastes. My Bloody Mary of choice contains no fewer than 13 ingredients. Also, I love the Celtics!
That was a joke. Yes, I am indeed "real".
Uh, hello? Mickey D's breakfast burrito! Dollar menu baby! Haha.
Now that we are all getting along, I was thinking about blogging a question. If I'm using dried basil instead of fresh, what is the equivalent of 2T? What do you guys think about that? Any headline suggestions? Can't wait to hear back! :-O
OK great! Facebook me!:)
It's funny because some of you talk about "freedom of speech" and opinion and whatnot, then turn around and make guidelines for what kind of "themes" can be brought up. This is tolerated, this is not. Whatever, I have a sense of humor but I don't find this topic funny. Keep attacking, if it makes you feel good.
@hungrychristel- You would consider it a p155y comment? I think the people accusing me of being sensitive are the sensitive ones, getting your pannies in a bunch over what I said is the same thing I did when I read other's rude comments.
Good talk, good talk.
@karmafreecooking- I HAVE tried the options available to me here in the south. However, I do not like these options. I miss the cheese. What is the meaning of your handle any way? That's all.
What? A little comic relief was much needed with all that tension!
Feedback appreciated! You're all so helpful!
@jerzeetomato-- best part of this whole conversation. LOL.
Funniest thing I've ever read!
Maybe I'm a dork but Delish.com has a quizzes about food and cooking and I took them all and LOVED it and learned a lot. I would love if Serious Eats put a quiz up every week...this thread has no real depth, it's pretty selfish of me because I'm just addicted to food quizzes and can't find any good ones.
Being new to cooking and being a visual learner, I've been soaking up FN and CCTV recipes for a while now. However, as I was digging through old threads using the search term "FN", my hysterical laughter soon turned to the realization that the jokes on me! Many of you believe these "chefs" are not chefs of real talent at all. Ugh. What is a credible, trustworthy site/book/channel to take seriously when trying to learn the basics and so on? Side note: On the advice of Teachertalk I looked up these old threads and really did laugh for a long time!
I thought this was a great website to gain knowledge and expertise. A place to ask for advice and constructive criticism. Although, as I read through many of the blogs, it seems a lot of people find enjoyment from being plain mean. I guess I'm not into making people feel bad when they reach out to complete strangers for feedback. I mean, it's just food. We're not talking politics or religion. I don't see the point of conflict based on cooking. Food just makes me feel positive and excited. I want to learn from others who find just as much joy in cooking as I do.
I'm from Bloomington, Indiana. A college town where pizza places are open until 3am. Also, a town where breadsticks and spicy cheese sauce are an obsession. I recently moved to Florida and discovered that breadsticks with cheese sauce is an anomaly. I don't get it. To me, these two things are a perfect marriage of spicy, salty, deliciousness and to the southern states it's completely unknown. Does anyone have an explanation? I feel like starting my own pizza chain in the south to introduce this wonderful combination! People down here are missing out!
Like I said, I'm new to cooking. I watch Foodnetwork and Cookingchannel and am lost about what type of pans to use for various recipes. Non-stick, iron-cast...I don't get it. I'm about to move into a new apartment and want to buy a set of pots and pans. Any tips on what I should have for a variety of cooking methods?
I'm only recently getting into cooking. One thing I am confused about is covering chicken or roast in the oven. I have made beer can chicken and pot roast, and when using a glass baking dish the juices burn and stick to the pan. How am I to use it to make a pan gravy? Do I need a roasting pan? How does that differ from a baking dish? Help! I'm an amateur!
For this deliciously spicy home infusion find a clean and affordable blanco tequila, but make sure it says 100% agave on the label. More
Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and... More
This Alton Brown recipe takes the flavorings from Salisbury steak, but swaps the ground beef for the cube steak. Now, I doubt cube steak in any form would impress those who weren't fortunate enough to have it as a child. As for me, this is straight-up nostalgia on a plate—no A1 necessary. More
Niçoise pasta salad is a harbinger of spring. Served cold, the dish evokes picnics and backyard cookouts. It would be equally at home in a porcelain dish or a paper plate, placed on a dining room table or beside a kiddie pool. (Meaning: It's classy and versatile.) More
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My favorite momos are from my home town of Bloomington, Indiana. A place called Little Tibet and they are called "Sho Go Mo Mo". They are simply filled with mashed potatoes and scallions and served with soy sauce and chili oil. Sounds weird but they are amazing.