I would have my version of Iron Chef America- the secret ingredients would be things like Velveeta, Twinkies, hotdogs, Kraft Mac n Cheese, can of tuna, olive loaf, fishsticks, cream of mushroom soup... the chefs would be an Iron Chef vs regular home cooks who have to cook with this stuff every day...
I made a copycat recipe once of the JIB tacos. Living in NH, no JIB around here and I was having a craving! They came out goooood but yes, will kill you.
McDLT
I worked at McDonald's. I still remember the song. It was the 2-sided styrofoam thing. I always wondered why they didn't just do a McBLT instead.
"It keeps the hot side hot, (mmmmm m) and the cool side cool.
Mc D!! LT!!"
Also I worked at Pizza Hut- Priazzos were awesome. It was almost like a stuffed pizza but the dough was thinner. A large one wieghed about 20lb.
1. Okra
2. Miracle Whip
3. Whole milk
4. Spam
5. Olive loaf
6. any ketchup but Heinz
7. Plain yellow mustard
8. mango
9. hot cereal (oatmeal, cream of wheat)
10. kale
Union Square Cafe, hands down.
The polenta with gorgonzola and walnuts is AMAZING.
The whole belly clams and sea scallops in a nice light cornmeal batter that we have at Newick's in NH during the summer. Calamari also, but it has to be cooked just right and not too much breading.
Bean Bandit is on Union, I think. We used to live nearby. That was the best hole in the wall Mexican. So is Taco Express, for cheap, huge, greasy hangover breakfast burritos. There is only one Marigold. That is where Mr. OC worked when we first moved there as Sous Chef. Prices are a little steep but IMO worth it, especially at dinner.
arugula
goat cheese
my vast array of hot sauces collected on my Caribbean travels
Thomas' lite english muffins
eggs
For the Pike's Peak area- I lived there for 5 years- Mr. Oddcouple is a chef and we made the rounds!
http://www.restauranteur.com/co/cs/showcase.htm
On this list...
The Famous- awesome steak house
Briarhurst- Classics, with a twist
Craftwood- specializes in wild game
Phantom Canyon- more casual, GREAT brewpub right in old downtown Co Springs
Marigold Cafe is not on this list, but is a must if you are in the neighborhood. Lots of reviews if you google it.
Amanda's Fonda between Co Springs and Pike's Peak access road in Manitou is WONDERFUL Mexican with a great outdoor patio, butch watch those margaritas- they are strong!
To the person missing cherry 7-up they still make it. I get it in Philly all the time.
Having grown up in southern California in the 80's I desperately miss Cactus Cooler. I also loved Monterey Jack Cheese Doritos.
I did a lot of dining at Sizzler in the 80's.
Fage 2% Total yogurt
Eggland's Best eggs
4% cottage cheese
water
fresh fruit
plus:
empty mugs ready for ice cold milk to be poured in :)
champagne
beer
milk
cheese
butter
condiments that need to be refridged after opening
sour cream
leftovers
veggies/fruits
I was in my early teens to early twenties in the 80's.
Microwave popcorn
Skittles
Sushi
Pasta
gourmet pizzas
gourmet burgers with odd toppings
Micro brews
portabello mushrooms
wine coolers
fajitas
low fat everything
new and improved everything
Starbucks
nutrasweet
all kinds of salads but with light dressings
ranch everythng
honeymustard everything
chicken wings
vegetarian foods that tastes good
jolt
chamberry
I wish any of the established shows (i.e. Rachel, Giada, Tyler) would give a "kosher" substitution for the non-kosher ingredients they use. Or I would like to see a show featuring American cuisine that happens to be kosher.
Okay the idea of having grandmothers in the kitchen is great, as that is exaclty what inspired me to start cooking and baking in the first place.
I have been thinking lately that I would have something like "Oven Love" and spend the time bringing people back to baking, everything from cookies to yeast breads, fancy to simple. I think that people (at least my friends and colleagues) all seem to have this fear of their oven and baking in general and look at my food in awe (things like chocolate chip cookies, nothing that spectacular), when they could easily do the same in their own homes, but instead buy theit baked goods from supermarkets or petrol stations. I just would love to show people how easy it is.
And considering how many things are in even the most basic breads in the supermarket, like HFCS and hydrogenated oils, these would be much simpler. And (here's a little trivia that I learned while living abroad), did you know that there is too much sugar in McDonald's buns to be considered bread in the EU? Funny, I thought.
Love the ethnic grandma idea. Any chef looking for a few minutes of fame will blurt out recipes but that elusive orancini or pierogi or babka recipe would certainly be a prize - not to mention getting to watch technique (frequently things that don't get written down on those heirloom recipes).
Maybe a cooking program with kids in which mothers cook w their kids and look up for great recipes that appeal to the "little stomachs". The program should focus also on teaching little kids how to cook. Those beginners will amaze us w their super creations and twice the fun!!!
I'd probably do a "Best of" or some kind of travelling show where I can eat local specialties.
@oddcouple- That is a pretty good idea!
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