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Olympic-sized Diets
Carbs and proteins -- lots of steak, potatoes and sauteed veggies; I'll take my fruit in cobblers, thank you very much. I'm not a chocolate eater (gasp!) and don't care for heavy cakes or fried pastries (I once ate a dozen dunkin' donuts at one sitting when I was 18 -- that killed my taste for the fried rings). Seems important that athletes eat nutritiously, rather than just load up on "empty" calories. Gimme' steak and crab over a pair of Big Macs any day. (isn't being able to eat all one wants of whatever one wants when one wants -- without guilt -- the ultimate foodie fantasy?). Go Phelps!
Foodie Names: What Would Your Name Be?
You're too much @ Perky! Whore D'Uvres, a cousin of Tess of the D'ubervilles, no doubt.
Foodie Names: What Would Your Name Be?
Chuck Oh Latte (Spanish pronunciation, mixed marriage)
Joe Burns (coffee pot left on burner too long)
Coco Berry (Arquette daughter's married name)
Sir Rupp Flowes (what it does on British pancakes)
Phill A. Mignon (short French guy)
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Recent Posts
Question of the Day: What's your favorite appetizer to prepare for company/potlucks?
Posted by hatlady, July 12, 2007 at 5:47 PM
What one food are you ashamed to admit you like?
Posted by hatlady, March 8, 2007 at 5:51 PM
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Recent Comments | Response to Comments
Favorite Brand of Salad Dressing
Re., the Wishbone dry dressing mix: It's the salt, friends; plus some high notes of nostalgia. My mom made the best salads, and it was always dressed with dry mixes of Wishbone Italian or Garlic Herb. Generally prefer making my own vinaigrette, but there's just something about the old Wishbone mixes that bring me comfort.
Olympic-sized Diets
Carbs and proteins -- lots of steak, potatoes and sauteed veggies; I'll take my fruit in cobblers, thank you very much. I'm not a chocolate eater (gasp!) and don't care for heavy cakes or fried pastries (I once ate a dozen dunkin' donuts at one sitting when I was 18 -- that killed my taste for the fried rings). Seems important that athletes eat nutritiously, rather than just load up on "empty" calories. Gimme' steak and crab over a pair of Big Macs any day. (isn't being able to eat all one wants of whatever one wants when one wants -- without guilt -- the ultimate foodie fantasy?). Go Phelps!
Foodie Names: What Would Your Name Be?
You're too much @ Perky! Whore D'Uvres, a cousin of Tess of the D'ubervilles, no doubt.
Foodie Names: What Would Your Name Be?
Chuck Oh Latte (Spanish pronunciation, mixed marriage)
Joe Burns (coffee pot left on burner too long)
Coco Berry (Arquette daughter's married name)
Sir Rupp Flowes (what it does on British pancakes)
Phill A. Mignon (short French guy)
Foodie Names: What Would Your Name Be?
But I did like Lynn Guini...
Foodie Names: What Would Your Name Be?
PerkyMac wins the prize!
Foodie Names: What Would Your Name Be?
Crableg Kimble. It has a nice crack to it.
What's your favorite thing in a hot dog bun?
Not much boring about a grilled dog laid steaming hot onto a fresh bun and loaded with mustard, catsup and relish. Been a long time since I've had one like that, or even a good old chile dog, for that matter, with chopped onions and grated cheddar cheese. Heartburn city, but worth it!
Have you influenced your friends and family?
Definitely -- and my family appreciates every forkful. Sharing meals also is the foundation for my social life -- such as it is.
What prepared food is "as good as it gets"?
Crazy corn, the original one. Salted sunflower seeds. Then move away from the salt affair with a pint of Ben & Jerry's Phish Food.
Random Personal Facts
Thanks, Kerosena -- and know you're not alone in the what-did-I-walk-into-this-room-for? phenomenon. Some of my co-workers comment from time to time that they forget to eat -- I've never had that problem!
BBQ Sauce..........
My 15-year-marriage to a West Texas native paid off in picking up barbecue techniques. In following his lead, I learned to "doctor up" a generic bottled sauce with garlic and onion sauteed in butter. Have leftover apricot preserves? Toss them in, along with some tasty mustard, vinegar and brown sugar. Add Louisiana hot sauce and black pepper to taste. Sear your meat on the grill, then slow-cook, basting frequently, so the sauce builds up and blends with the smoky char from the grill. Serve with grilled corn on the cob, a macaroni or potato salad and chilled beer.
Lay down the boogie and play that funky music til ya die
From Dan Hicks and the Hot Licks: "I Don't Want Love."
"If love makes you give up steak and potatoes (That's what you eat?) Rice, corn, chitlins, and tomatoes
If love makes you give up all those things
I don't want love
If love makes you give up ham and greens, Chicken pot pie and lima beans
If love makes you give up all them things
(Don't want it)
I don't want love..."
Marijuana-Laced 'Happy Pizza' Taken off the Menu in Cambodia
Like chicken, of course!
Soup and Sandwich Combo
Another vote for tomato soup and grilled cheese. I have the luncheon soup-and-sandwich special at a local restaurant several times a week during the winter months -- one of my favorite combos there is lentil soup and a patty melt. Comfort city!
Hot Cocoa, anyone?
@Perky -- So true! First time I ever had Spam was at Girl Scout camp -- and I thought it was good stuff! But back to the thread: Think the idea of the dry cocoa mix was that all it needed was water heated over a campfire. At the age of 10, I thought it was the cat's pajamas.
Hot Cocoa, anyone?
At Girl Scout camp a thousand years ago, we had the best hot chocolate ever -- or maybe it just seemed that way, drinking it beside a campfire in the mountains. It was made with cocoa powder, dry nonfat milk and non-dairy creamer. Does anyone have that recipe? Nostalgia calls!
Cinco de Mayo party food?
Cinco de Mayo and Margaritas go great together -- make them with fresh strawberries for a yummy treat. Salsa bar's a very good idea -- serve with a casserole of green chile and chicken enchiladas; or, better yet, fill whole, fresh green chiles with cheddar or a white mexican cheese, dip in an egg and flour mixture and fry for chiles rellenos. Or fill corn tortillas with a ground beef mixture, skewer with a toothpick and fry for tacitos. Serve with salsa, sour cream and guacamole. Your guests will love you!
Food Heaven
Calichef, I am there! Lobster and crab with drawn lemon butter, all I want, with wild rice and a side of four-cheese linguini alfredo. My heaven would serve green chile cheeseburgers with homemade fries. Chicken-fried steak with fried potatoes and cream gravy every Wednesday, fried chicken and biscuits on Sundays and Eggs Benedict Saturday mornings with fresh fruit and home fries. It's a start!
What Would YOU Do?
Too funny, Karen! You're quick with the wit!
What do you eat when you're feeling under the weather?
A bowl of green chile and pinto beans. Vitamin C from the chile and nourishing beans. Comfort food.
Have you made any changes with your shopping or eating lately?
Forgive me. Once again I failed to digest the basic question. Pun intended. Avoiding spinach and beef, looking forward to the farmer's market starting back up in the small community I call home.
Have you made any changes with your shopping or eating lately?
With 55 staring me in the face -- and it isn't a pretty face at all -- I'm trying to add more fruits and vegetables to my diet to counteract some recent body changes. Am having more trouble with the fruit part, so lately have taken to adding fruits and nuts to mixed green salads with the standard homemade vinaigrette. Less coffee, more teas, and lots and lots of bottled water. Oh, I still manage to have the occasional baked potato with butter and sour cream for dinner, and am a sucker for breakfast burritos with lots of cheese and green chile; but awareness is the first step. That, and staying away from beer, my body just ain't happy with it any more.
What would your restaurant be?
I grew up in a restaurant. My parents and my mother's two brothers opened a restaurant/cocktail lounge in 1963, and I can tell you that operating a successful restaurant is about much more than the food, which is why I went to work for a newspaper (BTW: a newspaper is second on my list of businesses I never want to own.) When you think about restaurants, think about cooks calling in sick, wait staff calling in sick, health inspectors, liability insurance, the rising cost of food stuffs, and employees with their hands in the till. My favorite restaurant story involves a friend of mine whose parents also owned a restaurant: He was called out of bed to fill in for the breakfast cook who wasn't sick, but had been shot dead by his wife a few hours earlier.
Appetizers & cocktails circa 1964...
What a great idea! Rumaki has quite a history as an appetizer, as do sweet and sour meatballs, tomato aspic (you have to do a mold of some sort!) and the old watermelon bowl.
Avocado Recipes
I tried a new sandwich combo, and it was delicious:
A good bread slice, toasted, topped with peanut butter, banana slices and avocado slices, drizzled with honey and sprinkled with a dash of cayenne pepper. Wow!
Food Network Cookware? Hit or Miss?
Slandi, are you satisfied with the 12 qt. multicooker who purchased from Kohls? I just bought one and would like to know how yours worked out. Anyone out there have the 4-pc multicooker 12 qt? Thanks for any input.
How do you make the perfect mashed potatoes?
My daughter has discovered Yukon Golds so we use those now, but usually we use russets. Cut them in half and bring to a boil in salted water. When done, drain, remove to a plate, and turn heat down to low. Place each half of potato into a ricer (cut side down), and squeeze the potato into the cooking pot on low. After all the potatoes have been riced, keep sitrring until the bottom of the pot begins to get a thin layer of stuck potato. Add butter (and cheese if using), mix together then add the salt, pepper and milk.
The trick of driying out the potatoes in a low heat pan is from Julia Child.
Yukon Gold or Russet
Unsalted Butter
Whole Milk
Kosher Salt and Black pepper
Optional:
Goat Cheese, Feta, Parmesan, Roasted Garlic
I Hate Chocolate -- Anyone Else?
A couple times a year after a dinner party, I have to go online and find the other chocolate haters. I try to be conveniently be away from the table when dessert (invariably chocolate) is served. Yet, they hunt me down and try to force it on me. Finally, I relent. "Really, I'll pass. I don't like chocolate." "YOU DON'T LIKE CHOCOLATE?!" And then everyone starts talking about chocolate! For me, it's like they are talking about eating slugs. I despise chocolate. I find myself getting more and more sick to my stomach. It IS curious to me that there are people (lots of them) who love chocolate, and sometimes I kind of wish I could have that orgasmic chocolate experience that people talk about. But then the chocolate..slugs ..chocolate...slugs...bleech part of my brain takes over and I nix that wish.
What's your favorite midnight snack?
I go for the easy stuff. Leftovers, (Chinese is especially good!) whatever chips/cookies/crackers are around... Things that don't need prep. I'm too lazy to put ice cream in a bowl late at night!
I Hate Chocolate -- Anyone Else?
I don't hate chocolate, but neither do I love or crave it. Not much of a sweet tooth, I guess.
Someone told me once that people either have a salt or sweet preference that was inherently genetic. I don't know if that is true, but I'd definitely hit the salty stuff before the sweet stuff. Whatever.
I Hate Chocolate -- Anyone Else?
I'll only eat dark chocolate. I like to think its a texture thing as well as having a flavor and aroma as complex and interesting as coffee or wine.
And we know how people can love their coffee or wine.
I hate milk chocolate anything.
I Hate Chocolate -- Anyone Else?
Oh I am with you on this! I cannot stand chocolate! The smell makes me want to retch, I think it smells like dirty socks. The taste is an abomination! Trust me if I ever find a Genie to grant me wishes, I'm totally asking him to eradicate the public nuisance that is chocolate.
I Hate Chocolate -- Anyone Else?
I have never liked chocolate, don't crave it, never think about it, and always steer clear of it if offered for dessert. Eating or drinking anything with chocolate in it never enters my thought process. I don't understand people who like it. I guess I'm un-American because I can't stand
pumpkin pie, apple pie, licorice, root beer, or liver. Chocolate is at the top of that list however. We all have likes and dislikes and shouldn't be judged by what we don't like. I have a friend who detests spaghetti and mashed potatoes. I don't judge her for it. That's what makes us unique as individuals. Give me a dessert with lemon, strawberries or a lot of vanilla, and I'm in seventh heaven!
Favorite Brand of Salad Dressing
@ laurelie: I agree with your 'raspberry vinaigrette' comments. There was one I used to like but I can't remember the brand and I haven't had any luck finding it again. So many taste like cough syrup to me!
My secret: The only homemade dressing that I've ever made is a hot soy marinade/dressing that I use to cook chicken. I often crave the combination of chicken, soy, and cukes because of the marinade/dressing. I throw it on salad greens or cellophane/rice noodle or both when I don't have any Nuoc Mam.
Favorite Brand of Salad Dressing
Yeah, most bottled dressings use crap olive oil. But in a pinch, I'll go for the Newman's balsamic. I grew up on Kraft French dressing but even the thought of it makes me gag now.
Favorite Brand of Salad Dressing
I'm guilty of using ranch on anything but salads. It's far too delicious to be contained to just one food.
Lately i've been in love with Ken's Light Sweet Vidalia Onion. It's my favorite for spinach salads and any other kind I make. mmmmmm.
Favorite Brand of Salad Dressing
Homemade. 99% of the commercial stuff is either too sweet or too oily for me.
That said, I do dip my pizza crust in ranch (Kraft) - a bad but delicious habit.
Favorite Brand of Salad Dressing
My favorite dressing is usually something I make, like lemon+EVOO+za'atar or sesame oil+rice vinegar+EVOO. Out of a bottle I do enjoy Country French from... I forget which company. I used to be obsessed with Thousand Island. I don't know whatever got into me.
Favorite Brand of Salad Dressing
1000 Island by Marie's or Litehouse. Caesar when made right, oh and of course Ranch.
Favorite Brand of Salad Dressing
My favorite is Island Grove mango poppy seed dressing.
http://www.islandgrove.com/mangopoppy.html
Hubby's favorite is Farmer Boy greek dressing. It's hard to find unless you live in Florida (we used to - I'm from there) but you can order it online.
Favorite Brand of Salad Dressing
My favorite is not at all local, so I order it by the case - Italian Scallion dressing. It's from the Gilroy Garlic Festival - I've been eating it for 4 or 5 years and can't get enough! VERY strong, but if you like garlic, this is for you!
Other than that, I always keep a bottle of Kraft Catalina in my fridge - great with celery sticks as a snack! I also peruse the clearance aisles at my local Target for oddities - seems like the berry/fruit-type vinaigrettes are always marked down to 99 cents!
Favorite Brand of Salad Dressing
Joey D's for chinese chicken salad.
Otherwise, I hate most salad dressings. They use poor quality olive oil and vinegar(s), they add a ton of salt, and they think that using a ton of garlic makes it "Italian."
I AM Italian, and just the opposite is true, so I make my own!
Favorite Brand of Salad Dressing
newmans own oil and vinegar. plain and simple but convenient and tasty-on just about everything
Favorite Brand of Salad Dressing
I can't remember the last time I didn't make my own. It's easy, fast, filled with variety and imagination and dirt cheap compared to store bought chemical concoctions. Don't get me wrong, I'm by no means a health nut but come on, it's easy and fun...
Favorite Brand of Salad Dressing
Ken's Steakhouse Greek and Lite Caeser are my 2 favorites. I use it for salads and marinades or mix them with my homemade pesto for a zesty salad dressing.
Favorite Brand of Salad Dressing
I like to mix olive oil and fresh-squeezed lemon juice with a bit of Cavender's Greek Seasoning . . . it's delicious on any veggie salad!
Favorite Brand of Salad Dressing
I keep Cardini's for my caesar cravings, and it goes great on chicken with artichokes and mushrooms.
There's also bottles of Kraft thousand island, generic ranch, and Wishbone Italian in my fridge.
I make my own honey mustard (I'm a junkie!) and vinaigrettes.
Favorite Brand of Salad Dressing
When I was in Japan I was a huge fan of Riken's non-oil Shiso dressing. so tasty on seaweed salads.
I also make my own and just like @Paula, people ask for my recipes which don't exist!
Recent Posts
Question of the Day: What's your favorite appetizer to prepare for company/potlucks?
Posted by hatlady, July 12, 2007 at 5:47 PM
What one food are you ashamed to admit you like?
Posted by hatlady, March 8, 2007 at 5:51 PM
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Re., the Wishbone dry dressing mix: It's the salt, friends; plus some high notes of nostalgia. My mom made the best salads, and it was always dressed with dry mixes of Wishbone Italian or Garlic Herb. Generally prefer making my own vinaigrette, but there's just something about the old Wishbone mixes that bring me comfort.