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Your Clever SE Name
I'm a sailor, and usually hungry. Now that I think of it, not at all clever either...
This can't be real... can it?
Does Paula Deen now work for KFC?!?
What would you eat if you couldn't chew for a week?
Weeks of being wired shut after a broken jaw, couldn't stomach those instant breakfasts in a can, so everything started going into the blender. Started out with things like mac & cheese (soft already, not too drastic a change) and progressed to pizza (took some work if the crust was crunchy), and ultimately ended up with a tray of glasses containing easter dinner (ham, potatoes with gravy, green beans, and dessert). Worked for me, but got to the point where nobody would want to eat with me after seeing how most of my meals looked after the blender. 4 weeks and 40lbs later I got to chew again, and have never taken food for granted since.
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Photo of the Day: Big Ass Hot Dog
It wasn't until I moved out to the East coast of Canada that I realized what a delicacy fried bologna is out here. Where the lobster fishery is such a large economic driver in some parts, the "poor" kids would have lobster sandwiches every day because that's what dad caught, while the "rich" kids were able to take bologna to school.
Your Clever SE Name
I'm a sailor, and usually hungry. Now that I think of it, not at all clever either...
This can't be real... can it?
Does Paula Deen now work for KFC?!?
What would you eat if you couldn't chew for a week?
Weeks of being wired shut after a broken jaw, couldn't stomach those instant breakfasts in a can, so everything started going into the blender. Started out with things like mac & cheese (soft already, not too drastic a change) and progressed to pizza (took some work if the crust was crunchy), and ultimately ended up with a tray of glasses containing easter dinner (ham, potatoes with gravy, green beans, and dessert). Worked for me, but got to the point where nobody would want to eat with me after seeing how most of my meals looked after the blender. 4 weeks and 40lbs later I got to chew again, and have never taken food for granted since.
Funeral Food
I like the idea of something comforting yet not too festive, your menu choices sound good.
Of course ethnicity plays a role in planning a funeral menu. Being of Dutch background, I found that funerals always involved the family and friends gathering in the basement of the church afterwards and sharing memories over buns with butter, gouda, and ham. It was a staple of the Dutch funeral, don't know why. Soup is big too, usually some sort of meatball veg or chicken noodle, from scratch. I've talked to lots of other Dutch Canadians from all over the country, and the experience tends to be universal, and seems like a collective experience that ties us together.
Anthony Bourdain drunk on latest episode!?!?
I think there's a difference between "drinking with the locals" and getting trashed. This difference is nicely demonstrated by people like Kevin Brauch on "The Thirsty Traveller" who quite clearly drinks on tv with the locals, but still maintains composure and a baseline functionality, and celebrates what alcohol does to food and culture, without getting obnoxious.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
My two dogs sound like an amalgam of Brass between them. While the AmStaff definitely displays a Beagle-like prowess for liberating food from unsuspecting guests, the Boxer's dilligence in helping pre-wash the dishes in the open dishwasher has caused problems. The open door was definitely not designed to withstand 70lbs of enthusiastic dog... My condolences on your loss, I can't imagine the time I won't have either of my monsters, and my thoughts go out to your family.
How Do You Eat with a Beard?
All you need is a bit of hot water = instant bouillon!
Do you have a recipe you won't share?
Yes I do, it's so secretive I won't even tell you what it's for. Not telling people ensures that they will come back for dinner parties and get togethers, oh yes they will...
I have a tub of pork floss. Now what?
As one of the uninitiated, I have a mental picture in my mind of people walking around the fairground holding paper cones with a cloud of pork tastiness on top. A stand with a carny and a large vat of pig product being turned into gossamer strands in front of your very eyes. It's a magical place, and people are happy, with music and rides and everything you'd ever want in a bacon wonderland.
Oral Surgery - What the heck do I eat?
In a word, everything. When wired shut for 6 weeks I ate pizza, mac and cheese, even 4 course Easter dinner. It's all a matter of blending things.
I don't go there, because I can't eat the food
At an early age my brothers and I realized that if we were to end my mom's endless serving of a certain "ground beef assistant" we would have to take matters into our own hands. The final straw was when I saw my dad making shake and bake chicken. He tossed the chicken and the mixture around in the bag, put the chicken on the pan, and then PUT THE BAG OF MIXTURE BACK IN THE CUPBOARD FOR NEXT TIME!!! I'm not sure what compelled me to throw up more, the salmonella or seeing that travesty of kitchen ineptitude. (I can say this freely because my parent's still haven't figured out this interweb fad).
A question on food photography…why out-of-focus?
It's the same reason as why Kirk's attractive female love interest in the original Star Trek was filmed with what looked like a lens covered in vaseline. Blurriness = sexy.
Restaurants Adding Sneaky Service Charges
I was in the Bahamas, where a service charge is added to almost every bill, from take out to high-end sit down. I went to a restaurant in Nassau that mentioned it in extra-tiny print at the bottom back of the menu. The group I was with noticed it and didn't leave any additional tip, but I later heard a different group of co-workers had lousy service at the same restaurant, had a long drawn out debate as to whether to tip or not, and then left a very polite 15%, not noticing that an additional 15% had already been added. They were pretty put out the next day when we were comparing dining experiences the next day.
Teach me tofu
I just did the easiest chocolate mousse with silken tofu, 12oz silken tofu, 12oz melted dark chocolate (70% or higher), throw it in a food processor with 1tsp vanilla, and 2tbsp Gran Marnier. Blend until nice and smooth, then spoon into some martini glasses for a nice presentation. You can easily scale it down, just use equal parts of tofu and chocolate, and then just dial down the vanilla and booze to taste.
Large-Scale Enticing Food Smells
In the North end of Halifax NS, the CF Navy base is right next to the Oland's Brewery (makers of tasty Keith's India Pale Ale), so trying to teach sailors anything with the smell of brewing wafting through the classroom was nearly impossible. That malting smell on a hot day in an non-air conditioned room was hard to work through.
'Culinary Slumming'
crappy mall chinese food and bacon double cheesburgers at McD's, topped with a heaping side order of shame
Oh crap, the dog ate the....
My wife and I were in the kitchen cooking dinner. In the minute we both had our back turned our 2 year old boxer snarfed an entire pound of butter. Wasn't bad at the time, however a couple hours later things got ugly (and cleaning up after him for days was awful).
Pie-Kuing: Today's Best Form of Procrastination
Cheese melts on top
Corn meal on crispy bottom
Happiness by the slice
Dinner Tonight: Roasted Cauliflower with Capers
Bob Blumer from Surreal Gourmet and Glutton for Punishment does a recipe like this in one of his cookbooks, except he calls it "Popcorn Cauliflower". I find that you have to roast it for a lot longer than 30 min at 400 though in order to get the crispiness, more like an hour to an hour and a quarter at 400, flipping it every 15 minutes or so.
Is there anywhere good to eat in Boston?
Whenever I'm in Boston I always end up at Tavern on the Water at Pier 6 in Charleston Navy Yard. Nothing fancy, always great service and good food for fairly cheap. Very good chowder (how can you not when in Boston?)
Your Clever SE Name
Great thread - missed it on the 18th, so I'm glad it turned up in "recently commented on"
@toferburl: Hi there. I live in Essex.
my name comes from a river in Vermont named the Lemonfair. No one knows how it got its name, but I prefer one of the possibilities, that it comes from "les monts verts," since we're the Green Mountain state. So this is my little way of saying I'm a Vermonter.
Your Clever SE Name
I live in Portland and travel solely by bicycle.
Your Clever SE Name
Y'all have made me laugh so hard through this great thread!!!!! I feel close to each of you. Simply using my initials and birth month and date help to get me where I need to go in my "old" age. BABY BOOMERS ROCK!!!!!!!
Your Clever SE Name
I could have a really good time following up on all your names, like: @toferburl, is your last name Kimball? Does the name "Pavlov" ring a bell?
This is really fun. The non-food names are every bit as interesting as the food-related ones. I'm very, very glad I don't have to pick a winner.
So, on hindsight, I should've gone with the nickname my little cousins--twerpy boys--gave me when I was about 14. Every time we'd come to visit, they'd run around hollering, "Hide! The FBI is here!" Flat Bette Irene. Yup, that's me. Depending on their mood and creativity and their ages, I've been Fried, Furry, Fruity, Flatulent, Full, Faux (padded), Fiendish, Frisky, Fixed, Freaky, Funky, Finky, Fat, Foolish, Floppy, Frickin'--every F-word they could think of went in front of my name. I didn't think F-words were funny, but my cousins thought they were hilarious.
Tonight, I'm Famished Bette Irene, and that's not at all funny.
Your Clever SE Name
@livefreeordine--I have a house in NH too but I always thought it was "slip, freeze and die!"
@capcooks ...That January I lived in Philadelphia and was 10 days over my due date with my second child. I had never seen so much snow. Luckily, the cheesesteak place reopened right before I had to go to the hospital...I miss all the good Phila food.
Your Clever SE Name
In our house we love butter and when I cook I get butter on my fingers simple no-brainer. butter, porkfat/lard, olive oil they all rule any natural fat is in reality good for you in moderation and tastes great. what would pie crust be without butter or lard? Eggs if not fried in bacon fat then butter? A sauce stew or soup without that last pat of butter, splash of olive oil or even a dab of chickenfat, porkfat, lard or some full natural fat to finish it off? Go figure , it's a miracle ingredient ! It would be like a world without salt a dash is all it takes! I sure hope Emeril Lagassi only uses that much salt for showmanship or his food would taste only of salt. It is rediculous the amount he uses it's so disgusting, he ruins what was quality ingredients before he got to it there is no other justification for that much. Aren't there people starving in America much less the world that would give their lives to provide for their families what he renders inedible?
I could also have chosen butterbrain as I slip off topic so easily.
Your Clever SE Name
My business is Paumanok Preserves jams, jellies, condiments, et.al. My products are "well preserved, " and people tell me my age (70) doesn't show. I started using my "handle" a few years ago when I decided to put a vanity plate on my truck: WLPRESVD. The NYS limit of 8 letters/numbers is also my birth number, so it all works. I plan to retire at the end of this season, but won't have to change my signature.
Your Clever SE Name
When my oldest daughter was in High School her two best friends had Moms who were blonde and small like me and they used to call us the "Small Blonde Moms". Those were good times with great memories so I am proud to be "Smallblondemom".
Your Clever SE Name
Oops, I just realized that I referred to SE as Chow... and just to show my lack of creativity ...my name is the same on both.
Your Clever SE Name
It's not the most witty/clever name on here by any means... but mine is wine-related (and by the way, wine counts as food!); I admit that I'm a bit of a "wine geek" (studying to be a winemaker, in fact), and I've been especially fascinated for quite some time by what is happening on the wine-producing "scene" in South Africa. In South Africa, the Chenin Blanc grape (and by extension, the wines made from this grape) is often called "Steen".
It's a short name, easy to remember, and references my love for wine (and I knew that quite a few people here on SE would "get" the wine reference)... so it became my name here on SE. (Although I could easily have gone with "LovesEveryTypeOfWinterSquash" or "GiveMeAllOfYourHoneycrispApplesRIGHTNOW"... but those definitely lack poetry as names!)
Your Clever SE Name
I had a terrible time trying to think of who my nom de Chow should be so I went with the obvious. I'm from WI and I'm a woman.
Your Clever SE Name
I christened myself "chiffonade" way back in the mid-90's in the days of yahoo chat. How do you pick a name? I define myself by the fact that I cook. Given I really identify with my name, it's my name on nearly every site I visit. When I joined Facebook, I had to include "chiffonade" as my middle name or 90% of my online community friends wouldn't have known how to find me.
I'm "therealchiffonade" because someone came to SE and posted "as" me. Luckily, the staff at SE quickly contacted me to confirm it was an impostor, I joined the site as "therealchiffonade" and stayed.
Your Clever SE Name
Well, I'm a chef who wants a TV show. My handle comes from my website (WannabeTVchef.com) which contains clips of my food writing, TV appearances and other culinary personality stuff.
Your Clever SE Name
Well, my name is Christopher and I live in Burlington, Vermont, hence, toferburl. It's not particularly exciting, but it has worked for a few years. I may change it here though, I would like to add some pizazz to my persona and then post more often. Stay tuned folks!
Your Clever SE Name
In January of 1996, I put on an event at the DC Convention Center called Capital Cooks with Books. It was modeled on Philly's Cook and the Book. (I had Gourmet, USAirways and the Beard Foundation as sponsors. I also had 36" of snow on the ground during the event. Which was why there was no second year.) As I was working on the project, I became involved with the old Food and Drink Network on AOL (Which I eventually hosted for 7 years.) My screen name Capcooks was just blatant self promotion. And even though I left the AOL fold years ago, I still keep the name so old interwebs friends can still find me,
Your Clever SE Name
It is an homage to one of my cats. No, I am not the queen of bleu cheese!
Though I do love all kinds of cheese.
Your Clever SE Name
Well I imagine a lot of people already know of the well-known show from which I stole my name, but in case you don't, Liz Lemon is the title character from 30 Rock. How could I resist? An alias that combined one of my favorite characters of all time and also was an explicit reference to a perfect little fruit? It was destiny. I was surprised no one else had taken it yet when I registered.
Your Clever SE Name
I just chose my name today.The reason I chose it is because I am a huge Good Eats and Alton Brown fan. Not to get too Star Wars...but he is like my Yoda.
Your Clever SE Name
Mine is the same name I use everywhere on the Internet, and not food related at all. Gaellon was a character in two stories I wrote about 15 years ago; I prepended the Dr when I got my MD in 1997.
Your Clever SE Name
Baconpants was already taken! And I have never seen a baconpants comment, so boo on whoever that is. But um, "marchpane," which is another way of saying marzipan, is a tip towards The Amber Spyglass by Philip Pullman.
Your Clever SE Name
Food and the cinema have always been tops for me. While I liked sports, I wasn't ever really huge into it, but I married a guy who was. He said "better watch out or I'll make a Yankees gal outta you yet." And he did.
Your Clever SE Name
Mine is a nickname I got when I was 18 and working at a café. I'm rather slight, and the owner, who knows I'm Italian, started calling me "piccola," which is the feminine form of "little." I worked there about a year, and the nickname stuck.
(Once, when I couldn't reach something off the shelves, a colleague said, "You have such a big personality, I forget you're so small." Best compliment ever, though I'm not sure it was meant as such.)
Your Clever SE Name
I live in New Hampshire, where the state motto is 'Live Free or Die'. It seemed a simple replacement would make it more food-friendly, if somewhat more nonsensical.
By the way, the state motto is stamped onto license plates, and those are still made at the state prison...
Your Clever SE Name
I grew up in the south and then moved to the midwest for college. When chatting with other transplanted southerners the subject of how we could never find Brunswick stew at northern/midwestern bbq joints always came up. Upon meeting people for the second time I was often greeted with, "Oooh, you're the girl who knows about Brunswick stew..."
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It wasn't until I moved out to the East coast of Canada that I realized what a delicacy fried bologna is out here. Where the lobster fishery is such a large economic driver in some parts, the "poor" kids would have lobster sandwiches every day because that's what dad caught, while the "rich" kids were able to take bologna to school.