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Kitchenaid smells...
Is it a burning smell? A melting plastic smell? Or an ozone smell?
Baked Apple Taste Test
Honeycrisps are just awesome all around.
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Christopher Walken cooking show...
Posted by gingercookiewithlime, September 21, 2009 at 7:16 PM
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Dinner Tonight: Tortilla Espanola
Posted by Nick Kindelsperger, June 10, 2009 at 4:30 PM
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Recent Comments | Response to Comments
Calling All Foodies
1. Everyday. I have it set up in Google Reader so I just get a steady feed.
2. See #1.
3. There's a variety of types of recipes. I like the forum so that I can ask questions without feeling like a complete doofus.
4. I use cookbooks, I don't read them the same way I would read a book. I like blogs because people will usually post their process shots and step by step descriptions along with feedback or what they would/did change.
5. Great photos. I think end product pictures are great, but it's the process shots that are super helpful. I also like the product testing that sites do (SE has done it a few times, ATK and Cooks have product comparisons).
Kitchenaid smells...
Is it a burning smell? A melting plastic smell? Or an ozone smell?
Baked Apple Taste Test
Honeycrisps are just awesome all around.
What are you asking Santa (or whomever) to bring you?
Pizza stone
Enamel dutch oven (5qt would be a good size)
Mandoline
Eating quirks
Skittles and jelly beans are in color order from favorite to least favorite so if I get sick of eating them I don't miss out on the ones I like.
I prefer mini Reese's cups to the normal size because you can break them open and eat them filling first.
I also break frosted cupcakes in half horizontally and flip the top so that the frosting is sandwiched in between the two halves of cake. It's a lot less messy this way.
It's Over - What candy is left, and what will you do with it?
I gave out about 4 bags of candy. I have a handful of Reese's cups and 100 Grands. They won't last long enough to bake anything with them.
Embarrassing dining moment, do I go back? (Gross out caution!)
I agree with calling and apologizing. I worked in a theater where I once had to clean up after someone that urinated in their seat. It was a horrible experience, but the patron, like your daughter, didn't do it on purpose. Puke (and other bodily things) happen and yes it's embarrassing but it's easily cleaned up.
100 (okay, 50) Things Restaurant Staffers Should Never Do
This list seems a bit over the top, but it's mostly right... I'd like to add that you shouldn't assume that the man at the table is the one paying or ordering for the table. I hate when waitstaff ask my date what I'll be ordering or give him the check instead of putting the check in a neutral spot on the table.
praise for PBS
Hubert Keller and Eric Ripert have shows on PBS as well. And there's America's Test Kitchen.
And I'm a PBS addict during the week for cartoons and Jim Lehrer's show.
10 DIY Food-Themed Halloween Costumes
These are pretty great ideas.
I'm confused as to why most ladies have devil horns though... I've never dressed up as a devil and I'm female.
Cooking for a family who recently lost a member.
Easily baked items like lasagna or casseroles will probably be popular. I know people have posted recipes for these items before. Maybe a big pot of arroz con pollo? Or a bowl of salad with lots of different kinds of veggies? Or a bag of ingredients to toss into a crock pot for stew?
FN Chefs - ignoring food sanitation
There's so many disgusting accidents on Chopped. There was an episode where someone cooked a piece of food that had dropped on the floor and served it to the judges anyway.
If I'm cooking for myself and my SO I have no problem with double dipping or tasting stuff with my fingers (as long as my hands are clean) but when I worked in a restaurant I was careful not to do stuff like that and to keep my ungloved hands off of the food. Our kitchen was open to the house though so people could watch us working and we didn't want to alarm people by doing anything gross.
I'm afraid that these seem to be such common practices, it really makes me not want to eat out anymore...
Do You Like Mock Foods?
I can't eat fake meats except for fake sausage. My feeling is that sausage is all about the spices and not so much about the pork, so as long as the spices are right it will taste good. I can't eat fake or turkey bacon though because it's just weird to me.
A source for tripe?
I've always purchased it locally at our Portuguese butcher shop. Asking at a local butcher might be helpful. Is there a reason for the mail order?
Any food you could eat daily til' you kick the bucket?!
I'd love to spend the rest of my days eating chocolate cake...
Things I do eat everyday:
bananas
cinnamon raising bread/english muffins
orange juice
black tea
What desserts do you crave?
Tiramisu (can't spell), chocolate anything (mousse, cake, ganache, etc), strawberry shortcake
Dry Ice in NYC
I also found this (http://dryicedirectory.com/) after a quick web search.
Dry Ice in NYC
You can try calling local theaters or prop shops. I know I always had to have a local source for the stuff, but I never did theater work in NYC...
Cook the Book: 'The Pioneer Woman Cooks'
I like Serious Eats. I love The Kitchn because it has so many great links. I also read Smitten Kitchen and I love Mark Bittman's blog as well.
Where do you put condiment sauce on your burger.
I'm with you. I put ketchup/mustard or A1 on the meat side and lettuce and tomato on the cheese side.
Lidia's Italy Recipie
There are recipes on her website (http://www.lidiasitaly.com/entrees) but I don't remember the name of that dish. I think I watched the same episode (it had celery and olives?). It was a new episode so it'll probably be repeated on PBS...
Alex's Day Off
I haven't bothered watching... I couldn't stand her other cooking show. The recipes looked great but she kept using baby talk and it was super annoying. She's ok as a judge on Chopped... Is her new show better than her last one?
What to serve the night before Thanksgiving?
Pizza? You can have lots of different toppings for all the different tastes. And it reheats well if you have people coming at different times.
The family that eats together...What's for dinner 10/25 Sunday??
Paella! I've been craving saffron rice.
Calling All Foodies
I'm really amazed at the amount of blogs that are found now and have enjoyed them a lot.But. that said, I usually go to a book for my recipes, especially for baking, thinking they have been developed, tried and tested by an "expert". I read Serious Eats every day and enjoy the content a lot.
Restauant revies - almost never.
Also, I've cooked for a lot of years and don't use recipes every day. I just cook. The blogs have given me some great ideas and a "jumping off'" place to see what comes out of the pan when I want a "different" taste.
I cook for one most of the time, but I really like a varied and tasty menu and work at getting proper nutrition as well as watching my "budget" and still eating something that tastes good.
A lot of my main dishes are predicated on the protein that is on special that week. For example. pork shoulder is on special this week, so a roast will come home and be "sized down" to satisfy several meals without eating the same thing for several days. The freezer is a good friend, but I don't cook ahead and freeze. Too may recipes " serve six" and they won't work for me.
What's your spice aversion?
CUMIN... after 3 weeks in India a few years ago, i developed an aversion to cumin after a whole week straight of eating food seasoned with cumin. Everything tasted the same.
Now, I can't even smell it at the supermarket.
What are you asking Santa (or whomever) to bring you?
a boyfriend to cook for...
Kitchenaid smells...
I have a lot of luck with a 4-minutes-on, 4-minutes off cycle. The resting helps the dough absorb the moisture, and has the added bonus of not burning out your motor. Even if the recipe calls for just 5 or 6 minutes of kneading, I still do the resting step, even if I get impatient waiting there with a kitchen timer! I also do this regardless of the size of the batch. Try it and see if you get the same burning smell.
Embarrassing dining moment, do I go back? (Gross out caution!)
If a guest came to your house and was suddenly sick on your floor, would you not want them ever to return? Now imagine they pay for the privilege. No restaurant wants to lose a regular patron, especially in these economic times. To not go back is to punish them for your actions.
100 (okay, 50) Things Restaurant Staffers Should Never Do
I love this list, and, with the exception of # 23, I am heartily in agreement. When I am eating out, which is not all that often these days, I want the experience to be as good as it possibly can be. And, aside from the food, the etiquette (or lack thereof) of my server is what most affects that experience.
100 (okay, 50) Things Restaurant Staffers Should Never Do
@lemonfair - what a great idea! What would you put on this list?
100 (okay, 50) Things Restaurant Staffers Should Never Do
I'd love to see a similar list for the chef, considering some of the things we know go on in the kitchen. It matters as much as what goes on in public.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Did anyone else hear the author of this article on NPR today? He said that he's never been a "professional waiter" but he waited tables in college, which to me sounded like he was trying to grant himself some kind of exemption from his own rules.
Embarrassing dining moment, do I go back? (Gross out caution!)
I agree with everyone else. You're a loyal customer and people understand that three year olds puke. It happens. Just make sure not to let her eat the same thing she did when she projectiled in the restaurant.
Alex's Day Off
I saw one episode (the one with the grilled radicchio) and I was sort bored. The food looked good, but it came off as "yet another Food Network show", nothing original, nothing that really grabs ya or is even unique. I'm thankful that she's a real chef, but I found it hard to resist to stifle a yawn.
As for her judging skills on Chopped. The premise of the show is just gawd-awful (I think it's just a truncated version of Iron Chef with more battle participants), but her comments could be valid, she's got the credentials. The contestants are professions, not foodie amateurs with no experience. At this level, judges have to get really nitpicky about the food because everyone is a good chef with lots of experience and the expections should be high.
A lot of stuff happens and often is left out to squeeze episodes into the allotted time or to skew the impressions. How do we know that Alex wasn't responding to something else when she was rude to the contestant?
ginger recipes
Try these Molasses Ginger Cookies - they are TO DIE FOR!
http://eatrunread.blogspot.com/2009/09/literary-bite-perfect-mile.html
ginger recipes
You're welcome @jammin83! I haven't one in a while but isn't it good to know that we can make them at home?
ginger recipes
This is crazy delicious. Makes you want to cry. Seriously.
http://www.epicurious.com/recipes/food/views/Lemon-Ginger-Cheesecake-108255
Embarrassing dining moment, do I go back? (Gross out caution!)
I was in a coffee shop once when the barista threw up in the sink behind the counter. And then continued to make everyone coffee. Admittedly, the bathroom was far from the counter, and sometimes you just can't hold that stuff back.
ginger recipes
WOW! I just ate ginger scones at Teaism this morning and was thinking the whole time about how I had to find a recipe to make them myself. I had no idea the recipe was already floating around out there on food network! Thanks @Otabenga!
ginger recipes
Oops! Link for the rhubarb ginger jam is --->here
ginger recipes
Interesting challenge to make something that tastes of ginger for someone who doesn't like ginger's taste! Here are my fave ginger recipes:
1) Peppery ginger cookies --really easy and a favorite of my cousin who LOVES ginger
2) Rhubarb ginger jam --great with crostini and goat cheese
3) Ginger scones --from Teaism, a favorite eatery in DC
4) Peach ginger jam --I use Amanda Hesser's recipe from her cookbook but this one is close enough
ginger recipes
Tofu in a sweet ginger sauce. http://www.thaitable.com/Thai/recipes/Tofu_in_Sweet_Ginger_Sauce.htm
What are you asking Santa (or whomever) to bring you?
This is a brilliant subject.
I have been sooo good this year, so I most definitely deserve a visit from Santa.
I would love a bright red Kitchen Aid stand mixer (I keep going on Amazon whilst I am at work and gazing at it adoringly. I'm in London and KitchenAids are way more expensive over here *sigh*)
A Magimix food processor - a nice big one.
Some Le Creuset cast iron pots (?dutch ovens?) in whatever colour he wished (although ideally something bright!)
Alternatively he could just drop off the winning EuroMillions lotto ticket and I can take care of buying it all for myself!
Eating quirks
@BananaMonkey--I don't remember the last time I laughed so hard at a comment---bugt only because I don't think I ever realized I probably also look like a demented squirrel while going at the chocolate on my kitkats...
wow.
I am a save-the-best person--Middle of my pizza, wafers in the kitkat, and actually the OUTSIDE of the reeses--I like to take out the middle and save the outside for last. Stopping this save-the-best nonsense has, however, largely helped me drop 40lbs, lol...if you eat the best part FIRST you can skip the rest!
Eating quirks
@TurkeyandPickles and wasliche, glad to hear I am not the only one who completely denudes Reeses of chocolate before savoring the peanut buttery goodness!
I also need to save the best for last, especially when it comes to salads. I eat all the greens first and am then left with a wonderful pool of cheese, nuts, fruit, and dressing.
When I was a kid, I would only eat the dough part (la mie) of baguettes. A family friend who is no longer alive indulged me in this quirk by eating only the crusts. We'd trade them indiscreetly at otherwise very proper dinners. It's one of my favorite memories of her/food memories in general.
What are you asking Santa (or whomever) to bring you?
http://www.youtube.com/watch?v=n6wZQBh_Bg8
Cheese.
---
Ok. La Cruset anything, food processor, toaster oven, rice cooker....
then cheese. ;o)
What are you asking Santa (or whomever) to bring you?
I'm hoping for a 6 burner Weber Summit Grill in Black enamel.... But I won't hold my breath. LOL
Recent Posts
Christopher Walken cooking show...
Posted by gingercookiewithlime, September 21, 2009 at 7:16 PM
Food Processor recommendation...
Posted by gingercookiewithlime, June 28, 2009 at 10:32 PM
Recent Favorites
Dinner Tonight: Tortilla Espanola
Posted by Nick Kindelsperger, June 10, 2009 at 4:30 PM
Polls
gingercookiewithlime hasn't answered any polls yet.
Quizzes
gingercookiewithlime hasn't taken any quizzes yet.
1. Everyday. I have it set up in Google Reader so I just get a steady feed.
2. See #1.
3. There's a variety of types of recipes. I like the forum so that I can ask questions without feeling like a complete doofus.
4. I use cookbooks, I don't read them the same way I would read a book. I like blogs because people will usually post their process shots and step by step descriptions along with feedback or what they would/did change.
5. Great photos. I think end product pictures are great, but it's the process shots that are super helpful. I also like the product testing that sites do (SE has done it a few times, ATK and Cooks have product comparisons).