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America's Regional Hot Dog Styles
How is it that I grew up in Tucson and have never seen one of those style hot dogs? It seems I seriously missed out...
The verdict! Anne Burrell's new show - Did you watch?
The show was a bit all over the place though as she tended to work on multiple recipes simultaneously.
Is that not how most of us cook in our own kitchens? And don't we consider it a feat to pull everything together perfectly in time? It felt so real compared to the staged "I MUST make three dishes" formula of every other show on Food Network. I also attribute the chatter and stranger moments to editing. Overall, I loved the show and thought that Anne was a breath of fresh air.
The Neely's have ANOTHER show..WTH??
As great as it is that the majority of Americans cook this way, myself included, I still love to watch great chefs on television. There's something so neat about watching a real professional do what he or she does best, and clearly, there's demand for it. I've been watching a lot of PBS shows like America's Test Kitchen to meet my food tv quota.
And for the record, I think some of you were referencing the Silver Bullet. The Magic Bullet is the food processor, and the Silver Bullet is probably not used in a kitchen. Well, maybe some of you...
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Who has the BEST cooking show on TV and why?
America's Test Kitchen, Good Eats, and especially Barefoot Contessa. Ahhhh, summertime in East Hampton.
America's Regional Hot Dog Styles
How is it that I grew up in Tucson and have never seen one of those style hot dogs? It seems I seriously missed out...
The verdict! Anne Burrell's new show - Did you watch?
The show was a bit all over the place though as she tended to work on multiple recipes simultaneously.
Is that not how most of us cook in our own kitchens? And don't we consider it a feat to pull everything together perfectly in time? It felt so real compared to the staged "I MUST make three dishes" formula of every other show on Food Network. I also attribute the chatter and stranger moments to editing. Overall, I loved the show and thought that Anne was a breath of fresh air.
The Neely's have ANOTHER show..WTH??
As great as it is that the majority of Americans cook this way, myself included, I still love to watch great chefs on television. There's something so neat about watching a real professional do what he or she does best, and clearly, there's demand for it. I've been watching a lot of PBS shows like America's Test Kitchen to meet my food tv quota.
And for the record, I think some of you were referencing the Silver Bullet. The Magic Bullet is the food processor, and the Silver Bullet is probably not used in a kitchen. Well, maybe some of you...
Beef: Grain Fed vs. Grass Fed?
Grass fed has a distinctly different taste. I would describe it as tasting more like super-lean meat (buffalo, perhaps) than like a fatty hamburger. The taste is quite different from the beefy taste you're used to. The strip steaks we tried had much less fat than grain-fed strips we usually buy, but the meat was still tender and good. I highly suggest you try a small cut before you spend a lot on a bunch of steaks. Lastly, I'm not the most qualified person in the world to explain this, so your butcher might be able to answer your question in more detail.
Dare I say VEGAN?
These all look great. Thank you all for the suggestions!
The Food at Ikea: Cheap and Good
We travel over five hours to get to our nearest Ikea. I heard about the food there (specifically the meatballs) before I heard about the furniture and other things in the store, and I'm always more excited to eat than I am to shop.
Name 5 THINGS ALWAYS in Your FRIDGE!
Organic skim milk
Tropicana orange juice
spring greens/romaine
Zea pepper jelly vinaigrette (I cannot live without it!)
random dairy (cheese, sour cream, yogurt)
'Top Chef' Finale Predictions
Does ANYONE out there want Lisa to win? I, too, will stop watching reality television if she wins tonight. I like both Stephanie and Richard, so either one of them winning would be great.
Where to Find Duck Fat French Fries Across the Country
Don't forget the Delachaise in New Orleans.
Frozen Biscuits
You could even defrost on very low power in the microwave. It's a pretty good way to bring already-cooked breads and biscuits back to life, and it might be worth a try with frozen dough. Good luck!
Signs of Spring
Springtime is quickly giving way to summer already in SE Louisiana. We've had local strawberries for some time, and the days are already getting hotter and the mugginess is creeping back every morning. I cannot wait for peaches, nectarines, and especially cherries. I've had my share of apples and I'm ready to move on!
Does anyone go to Whole Foods Market?
On the note about the lack of Trader Joe's stores in Austin, I believe WF actually started in Austin. There was also a store here in New Orleans on Esplanade Ave. called Whole Foods that was almost identical to the store in Texas. It was bought out by the Austin people near the beginning of the Whole Foods empire, from what I understand. I may not be remembering this correctly, but one of the major investors in Silk soy milk (and an original investor in the Whole Foods here in New Orleans) spoke to one of my business classes a couple years ago and told us the story. He is now involved with acai products. I digress...
I have to agree with those of you who say it's worth it to purchase things like steak, fish, and produce at Whole Foods. None of the other grocery stores in my area carry good produce that isn't already past its prime when it's sitting in the store. I'm willing to pay a premium for something I know will be good. It also makes cooking and eating a little more special when I know I've used premium ingredients.
Pulled Pork from Leftover Tenderloin?
I've made several rounds of pulled pork in my slow cooker, all using tenderloin. Sear first with the usual bbq spices (I use a Kansas City-style rub from an issue of Cooking Light, July? 2007) and cook on low for about ten hours. The meat will shread easily and fall apart just as other cuts would. Delicious with homemade bbq sauce!
I'm pretty sure you can get the same effect with leftovers, if you braise in a relatively large amount of liquid for some time. If you try it, let me know how it works! I would love to try this transformation, but I haven't made pork in a while.
What is your favorite steak seasoning?
I'm also a huge fan of the Montreal steak seasoning, though I usually splash on a little Worchestershire before seasoning the steak. A friend of mine told me that a little brown sugar rubbed on with the Montreal is great, and it really is. Try it! All three ingredients make for one great steak, excellent with a little Peter Luger sauce.
New Orleans restaurants
I live in New Orleans and these topics always make me cringe. Brennan's is extremely overrated for brunch; you can do better. Search chowhound for others' recommendations. There are several small cafés and restaurants that serve excellent breakfast. I will agree with others and say that Brigtsen's is a gem—definitely have dinner there if you can! Trust Tom Fitzmorris for any other recommendations. He has been around for thirty-plus years and knows his restaurants. Lastly, we have not yet recovered fully from Katrina, but most parts of the city, and most parts that tourists would visit, are in excellent shape. Please don't downplay the great amount of progress that has been made in many areas.
Thank you for visiting our city!
Carmelizing onions! What to eat them with?
My boyfriend makes an amazing dish with caramelized Vidalias and brie. First, you caramelize the onions with some white wine, butter, a little sugar, the usual... then cut off the top of a wheel of brie, spoon the onions on top, and bake in the oven. I don't actually have the recipe written down, but I'm sure you can find something like it online. This is heaven to me with a sourdough baguette. I find that the sweet onions are delicious as any others would be, but then again, I have a serious sweet tooth.
rBGH growth hormone for cows is in our children's milk?
KarynMC is right, and I make it a point to buy milk without hormones (Horizon Organic). It's not too expensive compared to regular milk, and I can buy it at the regular grocery store. Plus, it is creamy and tasty and lasts about twice as long as regular milk that comes in a plastic container.
There are several other reasons why girls are experiencing those changes at a younger age, and much of it (from what I understand) has to do with body fat and fat and sugar intake, as well as various chemical substances in the environment that affect us all.
Almost immediate gratification artisan bread
The Cook's Illustrated version is available as a podcast. I had no idea they had even released a version of the recipe, and I was delighted when I subscribed to the podcast and found that episode. Still have yet to try it, though!
Where can I get a good king cake in NYC?
If you can't find a recipe or a cake in NYC, I would suggest ordering one from a bakery in New Orleans. My coworkers and friends here love Haydel's and Randazzo's, though I prefer Gambino's (which makes a cake with more cinnamon, and the glaze is creamy and slightly lemony). You will have to select overnight shipping, if available, to get a cake before Tuesday, but I won't hold it against you if you eat a king cake after Mardi Gras. ;)
What Would You Make To Help a Family Through a Tough Time?
I'll second bread pudding. If it lasts long enough to be frozen, it does freeze nicely, but it also does well in the fridge. It's one of those dishes that gets better each day, in my opinion. You could make a savory bread pudding as well as a sweet bread pudding.
My only other recommendation would be something with a little spice to add some variation to what will undoubtedly be a slew of casseroles and lasagnas. Enchiladas--you can make a variety (cheese, chicken, beef, maybe even seafood if you so please) that is sure to please a crowd, and it's kind of neat to think that in one casserole dish you can provide three or four different dinner options.
_____ looks better than it tastes
Blueberry muffins are one of the most disappointing foods around. There are maybe three places I've ever eaten a blueberry muffin on this entire earth that have satisfied my idea of what a blueberry muffin should taste like. Those deceptive little weasels of muffins...
A month or so ago I made the nearly fatal mistake of purchasing cherries waaaaaaaaaaaaaaay out of season. The bag was a complete joke. I can't wait for spring and summer produce!
New Serious Eats pics are delicious looking!
This is really strange, but when I saw those ketchup cups in your photo, I IMMEDIATELY thought of In-N-Out! How crazy is that? And I have to add my two cents and tell you I am in love with the baguette photo you took. Beautiful work!
Silly Things People Believe About Food
My boyfriend believed for the longest time that the red skin on peanuts was extremely poisonous and could not be ingested. We went to the grocery store, I showed him that peanuts with the seed skins intact are sold to the general public—for consumption—and the myth was busted.
I wholeheartedly enjoy dispelling common misconceptions about food and cooking. Anyone else with me?
Embracing Autumn
Hmmm...fall is Shepard's Pie and pomegranates. And my chili starts coming back also.
Embracing Autumn
Soups, soups, soups and more soups...
Roasted root veggies
A few variations on Chili
Gonna make a sour cream apple pie this year..
Soft ginger bread cookies
Good, Authentic Mexican Cookbooks?
Hi
I know this comment is much later than the ones posted here, but it is relevant and sorry but I'm new here.
I too am searching for an "authentic" Mexican Cookbook, but I have somewhat of a problem with the suggestion of Rick Bayless, Dianne Kennedy, or any other "chef". Although these people are very good at what they do and create some very tasty dishes, they're not "authentic". They were not born and raised in Mexico cooking mexican food from the time they were old enough to see over the top of a stove. I'm from Texas and have eaten the cooking of people I worked with that were Mexican. I'm looking for recipes that have been handed down for at least a hundred years (authentic), from great grandmother to grandmother to mother to daughter. For instance, if I wanted to cook a mexican soup of some kind, I would have to go pick some tomatoes, skin them, scald them, peel them and then make a stock to start creating my soup, or to stew my tomatoes. This is what I think of when I say "Authentic".
The Neely's have ANOTHER show..WTH??
Well I've read all the comments and It sounds like to me that maybe there is a little predjudice going on! Noone seems to like the two shows that feature african american cooks as the host but on the same note, I personally don't really like the Neely's show either. I thought I was the only one that thought Gina's voice was annoying. Her personaility is too over the top and the slick references to sex as they are cooking is a bit too much. You almost don't want your kids to watch the show. He's not really a cook, he just does most of the chooping and order taking! She is too controlling. FN needs to can this show. My favorite is Paula Dean. She is so realistic and her husband is such a cute big ole teddy bear.
America's Regional Hot Dog Styles
I have eaten Hot dogs on 5 continents and almost 1/2 of America, probably about 150 cities in my travels. I would have to say none so far even compare to Rhode Island's, their "Hot Weiner" all the way are the best! They are small mild hot dogs served on a steamed bun with some kind of meat sauce, mustard, onions and celery salt! Addictive...I eat about 6 when I go to RI.
In Rhode Island they also sold hot dogs in the raw at the market under the brand "Saugy's" and these were the best I have ever bought, very mild, made with veal,pork and beef with a snap from the natural casing. I have a friend who ships them to me in Florida. You can also buy the New York System's Weenie Meat Sauce online at www.olneyvillenysystem.com and make them at home. It is easy to make and tastes like the real thing, I use the Saugy's brand with this meat sauce and I think it might even be better! You make them in this order..place dog in fresh steamed bun, a generous amount of plain yellow mustard, then top with a heaping pile of the meat sauce, then top that with the finely diced onions and shake some celery salt on top. Do not forget the celery salt on top..it's important. You'll Love it!
America's Regional Hot Dog Styles
I was in the Poconos for Race Week and stopped at a Street Cart on Rt 940. They advertised "The World's Largest Chili Dog" ......and it was!
This thing had to weigh a Half pound! The Chili Sauce was execellent and the Price was Very Fair. My 3 boys and I chowed down on The worlds Largest Chili Dogs and washed them down with Yoo Hoo bost me 15 bucks I was full all the way home. I think the Name was simply Pocono Hot Dog.........
Where to Find Duck Fat French Fries Across the Country
I live in Portland, ME and I've been to Duckfat many a time and the poutine they make with the fries, cheese and duck gravy is a mouth-gasm.
Where to Find Duck Fat French Fries Across the Country
In Pittsburgh, Point Brugge, a Belgian cafe. Their mussels are very good too.
The verdict! Anne Burrell's new show - Did you watch?
I like Anne Burrell. I like her show. The only complaint I have is that the show is entirely too short. A note to Food Network; most formal classes last forty-five minutes to an hour. Why? Because it is hard for anyone to absorb a useful amount of information in a shorter period of time. It is VERY hard for a teacher to deliver a useful amount of information to students in a shorter period of time.
Those complaining about Ms. Burrell's style should go out and find out what it is like to actually live a real life. Most of what I have read has been limp-wristed twaddle.
The verdict! Anne Burrell's new show - Did you watch?
cant keep straight what the h... she'd doing.
The verdict! Anne Burrell's new show - Did you watch?
watched this show for the first time today. it was the episode with grilled salmon and lentils. i was horrified. twice she dipped her spoon in the lentil pot, tasted, and then returned the drippings in the spoon to the pot. then she tasted a last time and returned the entire spoon to the pot. i will never eat anywhere she cooks. i do not understand how the producers would let that air. disgusting...
America's Regional Hot Dog Styles
I like the half smokes or, more often than note, a standard 7-11 Big Bite with lots of chili, cheese, and their onion relish.
America's Regional Hot Dog Styles
Bacon-wrapped and grilled on Mission St. in San Francisco, with mustard and onions. I plan to eat one when I visit next week.
America's Regional Hot Dog Styles
The CHICAGOOOO dog allll the way. There's nothing like the taste of those cool crisp veggy veggie flavors mixing in with warm hotdog juice with each bite. Hot and cold. crisp and soft. The chicago dog is the perfect balance.
America's Regional Hot Dog Styles
Definitely Columbian, if only for the novelty value.
America's Regional Hot Dog Styles
wow. That's a LOT of hot dogs. Way more types than I've ever tried, which makes me feel foolish to pick one.
But having said all that, I just got back from a trip to Chicago, and they were delicious. Combination of steamed hot dog and vegetable toppings make it a perfect snack, imho.
What is your favorite steak seasoning?
My favorite is Fast Eddies, a local butcher shop sells it here, but it is not in any grocery stores I go to. So I don't know if you can get it everywhere. I see that it is available online though. http://www.steakseasoning.com/
The verdict! Anne Burrell's new show - Did you watch?
Just saw this show for the first time today. The fact that I went to the internet to look up Anne Burrell and found this blog is interesting. The fact that I am actually taking the time to post a comment is also interesting. (I think this might be my second post...ever...anywhere.) Anne definitely has a presence and she seems like a very knowledgeable chef. Yes, I was mildly surprised by the phrase, 'cooking the crap out of it' and calling onions 'sweaty'. But hey you know what, not that big of a deal. Believe me, I've heard much worse in a restaurant kitchen, having worked in restaurants for 13 yrs. And 'sweating' the onions is a chef term. Sweaty - not so much, but whatever, no bd. She had incredibly helpful tips i.e. supreming grapefruit - something I had seen before but did not know the term. Great! And also about how to clean the mussels and prep before steaming. Again, very helpful, especially for home viewers. That's why we watch, right? To learn secrets from a restaurant chef. I don't know if the show I saw today was a new or old episode, but there did seem to be a little nervousness which is completely understandable if you are new to the camera. It takes time and with experience, it gets easier. Regarding the set/styling - I honestly think you should put it a restaurant style kitchen, industrial kitchen, or a cooking school kitchen. The show is called, "Secrets of a Restaurant Chef". I think perhaps it would be a more realistic, natural setting for both her and the show itself. Also, dress her in a chef coat or something more simple. The bright colors seem to be forced by someone's vision of ' hey she's got personality - so let's amp that up and put her in really bright colors to go with her bright demeanor and spiky hair!' It's overkill. Her personality comes through on its own - no help needed. The bright wardrobe and garish set actually make the show look cartoonish. Which some people might read as Anne looking cartoonish. Let Anne do her thing and what she is good at. The talent is clearly there. Let her do her thing, get her bearings, and do what she is good at. I will watch again. I really hope the directors take all of these suggestions into consideration. Try an on-location shoot at a restaurant kitchen or her teaching to young chefs. In chef coat, on home turf. It would be interesting to see the difference in presentation. And good luck!
The verdict! Anne Burrell's new show - Did you watch?
So I was reading back through the comments and noticing several posters who said to give this train wreck a chance, maybe she would come into her own. Ummm....nope. This is the weirdest, most annoying show I've EVER seen. The growling, grunting, freaky voice and the calling of oil "earl"? Gross. Her hair looks like she was electrocuted and oddly enough, I keep thinking it's Guy Fieri in drag?!? I find it odd that TFN hasn't looked at the comments here and on their own site and made some changes! I'm not advocating the woman(?) lose her job, but someone needs to help her out. And fast. I see potential if she just TONED IT DOWN about a million degrees. She is so over the top, that it's literally hard to watch. Some of her recipes actually look appetizing, but with all the "noise" and disturbing grandiose, I just can't watch. It's like running nails down a chalkboard. Harsh? Maybe. But....this is THE WORST show on TFN.
The verdict! Anne Burrell's new show - Did you watch?
Sorry, but she's an IDIOT. Yes, she does have some professional cooking techniques (perhaps even worthy of sharing with others) BUT, her one dimensional personality is very off-putting. And note......she NEVER seasons with pepper...you know, just plain black cracked pepper. She uses just tons of salt and red pepper flakes. Annoying to watch her butcher dish after dish. I'd never hire her. Hope her 15 minutes is over soon!
The verdict! Anne Burrell's new show - Did you watch?
I loved her program....I thought she was entertaining and a really great chef.. I would bet Mario Battalli thinks so too......so shes not very polished after what the Food Network has put on the past few months she is a breath of fresh/real chef air.....FOOD NETWORK!!! ATTN!!! if I wanted to watch a bunch of home cooks I could watch myself and my friends... I learned more from Anne than from any of these new supposed stars and have cooked a few of her dishes and they were wonderful
Brand loyalty...which products?
Kathyvegas, where do you find Kimlan soy sauce for purchase? It's so delicious, but i've only seen it in little packets with takeaway sushi.
For me, Kewpie mayo. And Muir /glen roasted tomatoes. And Pederson Farms bacon.
Brand loyalty...which products?
Naturally More or Justin's Nut Butter peanut butter
Ragu Old World Style Flavored with Meat sauce (which I like almost as much as homemade...sad, I know)
Campbell's Select Healthy Request soups
Brand loyalty...which products?
De Cecco pasta
Ghiradelli chocolate chips
Brown Cow yogurt
Beeler's bacon
Boulder Canyon potato chips
Real Fritos
Coca-Cola
Not particularly loyal about most other things... of course, I'm probably just kidding myself...
Brand loyalty...which products?
Sabra hummus especially the jalepeno flavor along with...
Stacy's Pita chips the simply naked flavor
Daisy cottage cheese I find the store brands too watery.
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America's Test Kitchen, Good Eats, and especially Barefoot Contessa. Ahhhh, summertime in East Hampton.