Serious Eats: parker's Profile

Who's your most/least favorite food personality on Food Channel?

Wow.....the animosity towards Sandra Lee in some of the comments is quite interesting. I’ve worked with and have hired professional chefs over the years and the short cuts they use in their cooking isn’t much different from Sandra Lee’s. She’s just honest about it. I know of one 5-star restaurant that opens a can of Campbell’s tomato soup, adds some garnish, gives it a fancy name and charges a ridiculous price. Anyone who utilizes a can of San Marino for a tomato dish cannot possibly sit in judgement of others.

I’ve tried some of the recipes of the highly rated “chefs” mentioned here and found them to be quite disappointing. The end result is what it’s all about....not how much one slaved in the kitchen.

Sandra Lee makes cooking fun....especially for those just starting out. And nowadays, with so many young folks working many hours in serious careers, I’m sure it’s nice to have a quick, fun recipe when one finally gets home at 7:00 pm and the kids are famished. I can’t wait to try some of her recipes with my grandson when he gets old enough.

I liked Alton Brown better before he went gimmicky and goofy.

parker at 1:25PM on 01/29/08

From Talk

My ____ sauce fails everytime!

I cannot find a decent bolognese recipe. I've tried so many and none to my liking. When I'm in the mood for it I just stop at my favorite Italian restaurant and buy a quart ......fresh......out of the simmering pot.

parker at 10:03PM on 01/21/08

From Talk

I like frozen _____

Frozen peas....right out of the bag, especially in the summer. Great for use as an ice pack, too.

parker at 9:44PM on 01/21/08

From Talk

Ed Levine goes on a diet. Offer some recipes please.

Check out The Schwarzbein Principle by Diana Schwarzbein, M.D. Lots of info on do's and dont's of dieting and healthy eating, some good recipes and a good 4 week meal plan......one for "regular" folks and one for vegetarians. She also offers The Schwarzbein Cookbook.

Her philosophy makes sense. Balance is key.

FYI.......low fat diets are now being debunked. http://www.hsph.harvard.edu/nutritionsource/low_fat.html

parker at 7:09AM on 01/03/08

From Talk

Mediterranean Cookbook recommendation needed!

Check out The Essential Mediterranean by Nancy Harmon Jenkins. It's a great read.

parker at 6:45AM on 01/03/08

From Serious Eats

Cook the Book: 'The Martha Stewart Living Cookbook: The New Classics'

I've made her Tandoori-spiced flank steak and her seared beef and oranges with Arugula from her Healthy Quick Cook book. So good.

parker at 8:28PM on 12/27/07

From Talk

How did you first hear of serious eats?

I heard Ed Levine on one of Martha Stewart's Sirius radio shows. I was impressed and intrigued and couldn't wait to get home and check out Serious Eats. I'm so glad I did. What a great community! Thanks for all the tips.

I've been trying to convince my niece to apply to Serious Eats to work as an intern. She's a darling 35 year old who lives in Manhattan and has worked in the restaurant world for many years. She's cute, intelligent, articulate, upbeat, loves to cook and knows her way around the computer. She needs a push......any suggestions??????

parker at 2:32PM on 12/27/07

From Talk

eating with a head cold

Drink lots of hot tea with honey, gargle with sea salt or Kosher salt, take 1,000 mg of Vitamin C and soon your taste buds will be up and running.

parker at 10:20PM on 12/26/07

From Talk

What food reminds you of being a kid again?

Nalesniki.......a polish crepe made with water instead of milk. Very, very thin....we could see the design on the plate..... and no browned edges. We would sprinkle sugar on it, sometimes add sour cream or cottage cheese and then roll it up. Some folks would put jelly on top. A favorite variation would be to drop sliced apples in a little thicker batter and then fry them and then sprinkle these with sugar.

parker at 4:21PM on 12/26/07

From Serious Eats