After reading all of the posts on the thread Heartofglass started, I got to thinking about the things I have seen or heard from people eating both at home and in restaurants. What is the most outrageous thing you have seen someone do while eating? Have you or would you say something?
We all identify with food on SE. We are all passionate about food on SE. Many of the posters are incredible food ICONS in my book! Yes, I already have my "food" idols on SE ((bowing to you!)) Some of us posters are still trying to figure out why we need more than one micorplane grater and why on earth do we get an oven when we buy a stove? BUT, there must be a particular food that you personally identify with, and you say, "That is what I am all about"! What say you, my SE teammates????
What have you cooked or rather mis-cooked while your guests are sitting at the table, ready for your next "delectable dish"? That last minute preparation gone awry?
It is getting to be BBQ season here in PA, (I do grill all year, but there is something about spring and BBQ sauce). Do you make your own BBQ sauce? Do you have a favorite sauce you prefer to buy instead? More and more I see varieties added to the shelves and I am hesitant to try a sauce from a bottle. What is the best choice? What is your favorite homemade?
I am posting this as kitchen talk because I have no idea how to fit it into a category. Yesterday I was asking some younger people to explain some of the abbreviations I have tried to decipher on this site. YMMV for example. I do not text on my phone so I remain in a state of confusion here. Could someone give me a basic list of what means what? I do know BTW. I thought LOL meant "lots of laughs". My husband just laughed at me. Please help me. I feel like the mayor of the village of idiots!
Okay. I am not exactly a whiz in the kitchen. But when I am trying to grill and I have to get the meat, chicken or fish ready, I wear latex gloves because the stuff is raw. I don't want to get anything under my fingernails. Does anyone else do that?
I have always found, if you do not have copious amounts of food on your plate, you will take your time and savour the flavor of the dish and appreciate the quality of the ingredients and the ability of the chef to give you a true food experience. Hope that makes sense to you, culinarygenius?
@Luna; LOL!!!! Report back after the gift has been delivered!
@LunaPierCook; You are very fortunate to have figured that out and moved on! I would be crushed if someone I cared about dissed my efforts in the kitchen. I am by no means a great cook, but my husband compliments every meal I make for him.
@chiff; I did read the article and although I have an entire cabinet of varying types of cutting boards, I am wood all the way.
I traded in my 11 cup Cuisinart 2 years ago for a 14 cup Cuisinart after my daughter got married. (I gave her my old one.) I use it all the time and wouldn't consider any other processor.
I have to agree with avryan.......all good things in moderation!
We have been to several different RC and I have never been impressed. My husband's boss gives us a gift card for RC every year and we cringe trying figure out when we will go. Their sides are boring and their steaks are average. You can definitely pick a better steakhouse for Jake's special day! I also agree with wookie's comments. Butter spitting onto my clothing is a total turn off. I also eat my steak rare so the continued cooking is a problem.
For a minute, I thought JEP was back! I am with wookie. I am also proud to be a food whore!!!!!!! Send me everything, every month.
Hello, this is my first time to post a comment on "serious eats" ,although I did post on the old food board on this website several years ago. I am surprised at all the negative comments on Liquid Smoke. It ain't chocolate but I have used it on brisket cooked in the oven and liked the flavor it imparted to the meat. My husband also has a great and simple recipe for pork chops that uses Liquid Smoke. Just sprinkle seasoned salt, pepper, Worchestershire sauce and Liquid Smoke on the pork chops and bake in the oven on a baking sheet (with raised sides, of course) until almost done. Turn pork chops over and bake until done. You can put them under the broiler for a minute if they need a little more browning. I think they are really good and easy. I am imagine real grilling outside is worse on the DNA than Liquid Smoke. I love the Food Network, love cookbooks and love to cook and am always looking for new recipes to try so I am happy to be here.
Most chefs I know give portions that are really too big for one person to eat at one meal. However, I have encountered the ones you're talking about. Given a choice, though, I would rather leave a meal so memorable I would like more, but satisifed so as to not eat more.
@PerkyMac - smoked paprika is the way to go. I love that stuff so much.
Liquid smoke can be fine if it's used sparingly with a lot of other strong flavors, like a barbeque sauce, but one wrong turn makes food taste like scorched plastic.
I totally agree with 2qrs -- I don't think anyone argues that liquid smoke is inferior to the real thing. But when I get home from work and I'm making a quick barbeque sauce to throw on some meat, I put a couple of drops of liquid smoke and it does make a difference. Doesn't mean I wouldn't prefer the real thing!
I'm on record with a recipe developed by me for grilled salmon done in a restaurant kitchen where no wood grill existed in the magazine "Working Woman Magazine" some ancient time ago.
In an imperfect world, it has its place. Use it very cautiously.
And Bravian, there CAN be a middle ground between high quality, well thought out food presented in a portion that should satisfy the average dinner goer and "food shoveling" at the nearest Applebees. Ugh.
As long as I don't go home hungry (which I never have been from a chef's tasting menu e.g per se, daniel, ramsay, eleven madison park, bouley) I'm fine.
There are times when small to very small portions are fine and expected (chef tasting menus).
And then there are times when it's just haughty, snobby, off putting, and a rip-off (the only place that comes to mind is TAILOR).
I love that idea for the terracotta flowerpot smoker! Alton Brown rocks.
Have some since we blended family cabinets...it's scary, but a little like a car wreck: I'm curious and on more than one occasion have held it and unscrewed the cap just to see what would happen. But now Simon's link to "weakly genotoxic in vivo" may have cured me for good. Yikes!
Isn't that the type of stuff Burger King uses? It's kinda off, if it is. Want a cool cheap smoker? Try the Alton Brown Smoker (I mention and link to one of tons of links on it here it looks easy from when I was observing it.
It made the most amazing ribs and i just don't have anything that can compare to the greatness of them. He smoked a duck on Thanksgiving with it as well and it was just as heavenly.
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