Now Known As: "Kitchenista" Good night, sweet lamb.
Mmmmm. Fried baloney with mayo on white bread.
Country round sourdough, sliced, buttered, grilled slowly with gruyere cheese until golden, and sprinkled with kosher salt on the crust. Ummmm.
Popcorn ("with real butter!") at the movies (The Young Victoria). Dinner has all the requisites: Keilbasa, black eyed peas and sauerkraut and potato peirogies. Thanks, MIL for those tasty pasta pods!
You should be aware that the holding co. for FN now owns Fine Living and is planning to make it a cooking channel. Lets hope they don't make it as irrelevant as the FN has become.
That stencil is on the wall in Houston's Cafe Pita+ also. Which he already featured on one of his shows. It's good advertising for the restaurant, but in this case, I can't agree with him about the Bosnian food. I'm sure it's good Bosnian food, I guess I prefer American hamburgers to Bosnian hamburger.
What kind of white beans? I guess it doesn't matter. My favorite is cannelinis.
@sailordave: Alton is a fraud and a car mechanic, not a cook. His gimmicky show gives me hives. His camera shots make me hate him. The sound effects are repetitive and annoying, like the glugging sounds on Three Sheets. Just cook, man. And that sister and nephew? Actors.
Oh, and I forgot Batali, Gwyneth, Mark and Claudia, "Spain, On the Road Again." Best series ever. Need to buy the CD if it's available.
Oh, and I forgot to change my SE name...
Favorites:
Secrets of a Restaurant Chef - auto-taped so I never miss
Iron Chef Japan -that's some kinda cooking "for real"
Triple D - Because I can't eat all that stuff, but it's fun to watch
The Ultimate with Tyler Florence - best recipes I have re-created
Anything with Jamie Oliver when I can find them - cutest lisp
Least Favorites:
Iron Chef America - a poor facsimile of the genuine show
Good Eats - get off my lawn
Lidia's Family Table - snoooore
For years we've stayed in on NYE and made Dagwood sandwiches washed down with champagne and watch New York welcome the new year and most often, call it a night then at 11 p.m. It's just not our night to go out, much like Valentine's Day isn't. But tomorrow, we'll shop for roast beef, ham, turkey, pastrami, cheeses of all kinds, bolillo rolls, mustards, shredded lettuce and spinach leaves, sweet onions, green onions, jalapenos, pickles and anything else we see that might make our sandwich happier. It's a fun night of games that the kids liked when they were young. But they are grown up now and going to a "BLT" party tomorrow night or a "Black-tie, lingerie and toga" party. Where did I go wrong.
How do you folks who live in such frigid temperatures get motivated to hit up a grocery store to get your ingredients. I'm afraid I'd be ordering in little boxes of Chinese food rather than stay out longer than necessary.
FN "dredged up" those photos long ago when they put together their chef biographies.
Thanks! I did find some recipes upon googling the term. I was hoping for some advice from one who has made it. I guess it's just a thickener, but I don't know why it would be called "mushroom soup with zaprashka" if that was it's only function. Anyway, no one at the party will be Russian, so who's to know? :) The parents of an adopted son from Russia try to raise him with both American and Russian traditions. He won't know the difference either!
Foie gras (and Joeqboo, you should try it!) wasn't at all what I was expecting. A really luxurious mouth feel and taste of butter. Exotic: grasshoppers (chapulines), blue corn (essentially molded), octopus.
And boobird, some people think force feeding geese to harvest the foie gras is cruel. Chicago briefly outlawed it in what must have been a particularly slow legislative session.
@ktmc24, I'm glad I'm not the only one who thinks Air France has great food! When we flew to Paris in June, (upgraded to first) we had lobster claws over spring lettuce with mango, cheeses and foie gras. It ranks among the top five meals we had over the next 10 days in Paris. And that was the "express" meal, since we were not hungry enough for the 4 course meal!
Go to Xoco for hot chocolate and a churro. Eat at one of the other two.
A certain Peking duck on a bun with scallions and plum sauce.
We were in Chicago for a mere 48 hours in September and our "big" splurge was at Publican. The food was great, but the restaurant is loud, very loud. We had the necessary dog at Portillo's, the necessary pizza at Gino's (very good) and wandered lots on foot. We stayed at the Drake and had cocktails in the historic lounge there and some seafood appetizers at the restaurant bar also. Tried to do it all, and had to fast once home again. The city is fabulous. The people are amazing. We were discussing the Great Fire on a street corner and a lady asked us if we needed any information. She confirmed the date of the fire, not that long ago! Have a great time. We can't wait to return.
Ha, good name, chupachups. We ate a lot of a particular candy with that name at one time when there was a dispute over the name that we were involved in. Good candy!
My father also, did and still does, ice his milk. Don't knock it until you try it with a warm brownie. Again, you gotta drink it fast.
Holy mackeral, Sailordave, I never thought of that. I wonder if names here can be edited. That's a little icky.
Sailordave, I had to read your post twice because I thought mine eyes deceived me. What rot indeed! Poor form, GF.
5 Guys and Smashburger descended with gusto simultaneously in my area. I was not so impressed by 5 Guys, particularly the fries. On the other hand, Smashburger? Thin, crispy rosemary and garlic fries? A hamburger that stays hot to the last bite? Te amo, Smashburger.
I recently discovered the Colorado chain of Chipotle, which has actually been in my area for some time. I am so enamored of the burrito bowl with rice, grilled chicken, black beans, double scoop of pico de gallo, cheese and sour cream. I fancy it is somewhat healthy. And it's enough for two meals, although I have ignored that silly notion on occasion.
a Safeway store) for specialty items, and 99 Ranch Market for seafood and asian.
We are attending a Russian Christmas Party on Jan 2, and we are bringing the mushroom soup with zaprashka. I've made mushroom soup before without the zaprashka, which I think is just a butter/flour roux. Does anyone have an authentic recipe for this traditional Russian Christmas dish?
My hubs is Polish, and I am German/English. Yea, I know. This night before Thanksgiving, we went to a Polish restaurant and had kielbasa, saurkraut and pierogis. Comfort food to the H. I think all comfort food involves lots of fat, salt and soft foods, in any language, no? What's your comfort food? Happy Thanksgiving everyone!
We are doing a tear out of our kitchen this week, and removing all food, spices and other fun stuff from our fridge so it can be moved into the garage for the duration. Despite the fact I emptied the fridge just a year ago for a hurricane, in the door, I find all manner of mustards, jalapenos both sweet and hot, sugar free blueberry jelly (where'd that come from?), and pickled fiddleheads. What oddities do you have in the fridge door?
I am in a book club that rotates homes with as few as 4 and as many as 10 people attending. Dinner is served and every host wants to put on the Ritz. Most people serve a casserole, bread and salad (wine, of course), but I'd like to do something crazy. Our book this month is "The Guernsey Literary and Potato Peel Pie Society" about post WWII people on Guernsey Island in the UK. Don't think the potato peel pie sounds that good, but, any suggestions? Or thoughts on Potato Peel Pie that is edible?
Help! I love Jicama, but every one I pick out at the grocers is hard or starchy without the sweetness. How do I tell if they are sliceable, crispy and sweet for my next vegetable tray? They all feel the same.
We're going to Paris in June! Staying in the 8th Arrondissement near the Champs Elysees. We want good local fare that won't postopone our future retirement. Pas de hamburgers, s'il vous plais! Any recommendations from some of you more seasoned travelers?
She cooks fabulous restaurant food, she likes brown food, she GROWLS!! I am in love with this woman! My husband wants to know why I am laughing at the food channel in the morning! So why is she on weekend mornings?? She's a Prime Time Babe, if you ask me! More Anne, please! Agree? or Disagree?
Today, we had the most fabulous Peking Duck, inserted into those steamed chinese buns, swathed with hoisin sauce, and topped with shaved scallions. Words can't do it justice, we will be talking of it for years. Crispy skin, succulent meat, with the sweet sauce on that tender bun, and the shaved onions giving texture and depth. Grrrr. Got me thinking, when was the last time I had such a taste sensation? I guess it all depends on your tastes. What was the last meal that got you saying, OH, YES!
I remember the best hamburger was at the bowling alley! Crispy edges on a toasted buttery bun, succulent meat, melty cheese all topped with lettuce and pickles. Freezer fries, beer, and cigarette smoke on the side. Us new Wii players have decided that this memory has resulted in new and better bowling alleys, but we still want the old taste. How bout that, seriouseaters, have you seen a resurgence of bowling in your town since the invention of the Wii bowling? (even the Pres plays it!)
http://blogs.houstonpress.com/eating/2009/02/lunch_at_300_some_things_never.php
The season premier was last night. I thought it was lame. The pre-planned power outage (didn't they do that last year?), the "diners" laughing as they "walk out," presumably to pick up their daily scale pay, the ubiquitous fat guy contestant. It's all so been done. But I probably will continue to watch it like a train wreck. Do you like this show?
I have found that eating In tantalizes my man more than eating Out, on this day only. Anything I make seems good, though I have opted for "lobster tails for two" recently. What have you done, ladies, or menfolk, to entice your significant others on this most special of evenings?
Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs. More
In the Best Thread Overall nominations post some folks were asking about the top threads of 2009 in terms of most-favorited or most-trafficked. I'm going to list most-favorited first, since that's probably a truer reflection of popularity among SE'ers than... More
Lately I've grown a little tired of store-bought hummus. Many of the flavors are bordering on bizarre (dill? French onion?), and often I find the taste of tahini overwhelming. And commercial hummus is always pureed until it is super-smooth. I... More
When bowls of plain old popcorn and chips just won't do, here are some more interesting dishes for you and your guests to nibble on.... More
[Photograph: Robin Bellinger] Shopping List 1 onion: $0.50 4 carrots: $1.00 2 medium red boiling potatoes: $0.50 1 pound split peas: $1.38 1/2 green cabbage (pro-rated): $2.00 Pantry items: Garlic, olive oil, dried oregano, salt, pepper, stock or water, mayonnaise,... More
[Photo: Robin Bellinger] Last weekend I made something I've had my eye on for a long time: scrambled eggs in puff pastry from The America's Test Kitchen Family Cookbook. My guests were vegetarians, though, so eight ounces of sliced ham... More
[Photograph: Nick Kindelsperger] This recipe from the blog Eggs on Sunday starts off with a mound of thinly sliced onions and potatoes that are so comically large, they barely fit in the iron skillet. (It will look ridiculous.) Stirring... More
What this tells me, is that I don't get on SE enough because I didn't read a number of interesting looking threads. And I never heard of the cheese sandwich thing. So I'm favorite-ing this in order to catch up over the next few weeks as time allows. Thanks!