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Former 'Next Top Model' Elyse Sewell Eats Dog Stew in Seoul

passy at 5:42PM on 04/22/08

Former 'Next Top Model' Elyse Sewell Eats Dog Stew in Seoul

This goes beyond the realm of disgusting all the way to incomprehensibly barbaric! Do you honestly believe that readers of this blog want to see ANYTHING that has to do with eating DOG!!!!!!!!!!!! What's next, cat fritters? You total morons-get a GRIP!!!!!!

passy at 3:09PM on 04/22/08

Mochi + Waffle = The Moffle

The panini press does a great job-the results are little "fingers" of mochi. Try it!

passy at 12:43PM on 04/20/08

In Videos: Posh Nosh

Thank you, thank you! my PBS station used to run these, but haven't been lately. I LOVE them. ("bread AND butter pudding", e.g.) Cheerio!

passy at 4:46PM on 04/12/08

Canadian Cuisine?

First, let me say I LOVE Canada & Canadians, but their food? Not so much. Even in Toronto, surely a metropolis, you can give it a miss. Best is Asian fare out in B.C.

passy at 5:35PM on 04/08/08

Initial Reactions to New Starbucks Brew

Good grief! It's a cup of joe, for Pete's sake!

passy at 5:31PM on 04/08/08

Do you tempeh here?

charm city cupcake-you go girl (guy)! To answer the question, I find that if you slice the cakes in half horizontally, they fry up better & take any marinade or sauce easier. Try the mixed grain ones, as well. they're pretty good. I like mine in a "club sandwich" , fried 1st, like bacon & use all the fixings as in a blt.

passy at 1:07PM on 04/08/08

Cook the Book: The Cornbread Gospels

I love this book. For years, i've been using organic corn flour for my corn muffins-tender like you woudn't believe!

passy at 12:48PM on 04/08/08

I Love Creamed Spinach

OMG, I adore creamed spinach. In a pinch (don't hate me!) I've even thrown some Stouffer's into the mircrowave. The nutmeg is what it's all about to me for flavoring. Has to be fresh ground.

passy at 10:44AM on 04/02/08

Those green sprouts inside garlic

raki5-It's not the time, it's the freshness. Each sprout has sapped goodness out of the clove, diminishing its flavor & size. Removing the sprout is easy, but I'd like to keep mine from sprouting. I guess there is no way, kind of like eyes on potatoes.

passy at 11:10AM on 03/29/08

Fresh Ricotta!

Seems to me that Giadda uses ricotta in everything! I'd check Food Network for her recipes.

passy at 2:03PM on 03/28/08

Honey Help.

srhcb, yes I think if you used honey such as buckwheat, its strong taste wouldn't necessarily "ruin" the recipe, but it would jump out at you too much IMHO.

passy at 1:57PM on 03/28/08

Ed Levine's Serious Diet, Week 11: Less Really Is More

I happened to catch "I can make you thin" on TLC the other night. I've followed this guy's advice to eat at the table-no TV, reading, or internet. After each bite, PUT THE KNIFE & FORK DOWN!" and chew each mouthful at least 20x. No alcohol with the meal. Eat what you want & like until full & don't save the leftovers. The pants I couldn't zip up on Monday sild on like a dream yesterday! (2 days!)I am never hungry, but realize now that my eating habits were the worst. At home, meals were just an aside to crosswords, the news, TV and surfing the net. Now I really apreciate what I eat and can leave something on my plate. I think there are more points to his program, but he said this method is enough for some. Lucky me!

passy at 11:09AM on 03/28/08

Honey Help.

I'd suggest using a medium colored honey in this case, most wildflower honeys are in that category. It's dependent on what flowers they've visited. Better to use lighter than darker. As per chiffonade's comment, I think there is a distict difference in honey flavors. Ask any apiarist. When you taste different honeys you can usually discern the flavor and/or scent of the flowers .

passy at 5:18PM on 03/27/08

Need Gnocchi Know-How!

chiff0nade has the right idea. The potatoes have to be totally lump free. No one has mentioned how each gnocchi should have ridges on it to hold the sauce. These can be made using a special ridged wooden paddle over which you roll each dumpling or you may use the back of a dinner fork. That's how i learned from a Sicilian chef.

passy at 5:54PM on 03/26/08

Those green sprouts inside garlic

I'm a bit apprehensive about what they use/do with the cloves to keep them fresh. I have to believe it's sulfites or nukes. If you peel garlic yourself, it doesn't keep too long. does it say on the bottle what else is in there?

passy at 5:46PM on 03/26/08

Almond Butter-- what to do?

Funny you should ask, but one day I was ready to make a tahini dressing to serve on a panino with beans & found I was out of tahini (sesame butter). What I did have was a big jar of almond butter. That substitution was a real discovery. Mixed with yogurt, a bit of fresh pressed garlic, a splash of lemon juice and S&P to taste and voila! a creamy, good-for-you dressing. For a thicker spread, just add a little mayo. I think some herbs could be good too. Maybe chopped basil or parsley or even some chipotle pepper flakes to give it some heat.

passy at 10:28AM on 03/26/08

What do you put in your minestrone?

Nah, no mushrooms. Escarole? Maybe, add at the end. Not sure, though. Might over power it? Two things for sure make the best for me-throw some unpeeled garlic cloves in your toaster oven until soft-not burned, chop & add. Also, the ends from grating cheese: grana, pecorino,parm. Beans! Garbanzo or pinto are the usual, but there's nothing keeping you from trying a different kind. Not black, though. Fresh basil, and I've found that fire roasted tomatoes add a great taste. The dregs from last night's red wine. Bay leaves, fresh or dried, carrots, onions. Add stock or water & you're good to go. The cheese ends thicken it nicely. You should remove what's left of them before serving.

passy at 4:25PM on 03/25/08

Grocery Store Eggs Vs. Public Market Eggs

I used to keep chickens and the more greens they ate, the yellower the yolks were. Mine loved to roam free & only returned to the henhouse to lay eggs & at night. The only drawback was, that as a vegetarian, I couldn't kill them so after they got older, I figured each egg cost me about two dollars!
Strangely enough, it was while living in NYC that I had the best eggs ever-right from Food Emporium! They are "Country Hen" eggs and are the very finest, in my humble opinion. I always bring some back to the country with me when I leave.
I agree that the photos in this article must have been switched-the colors are reversed as far as I can tell.

passy at 9:22AM on 03/25/08

Cook the Book: Healthy and Delicious Artichoke, Oven-Roasted Tomato, and Goat Cheese Panini

Bought a panini press after reading Ina Garten's recommendation & am thrilled with its versatility. I got the nice sized DeLonghi one from Amazon for a great price. It looks so sleek & retro on my counter & it stands on end, so it takes virtually no space. My all time favorite panino is creamy taleggio combined with sauteed oyster mushrooms. Salt & pepper are all that's required to finish this dream of a concotion off! Also, try pieces of the highest quality dark chocolate (read Scharffenberger) topped with dried cherries. Oh my, fantastical. My friends throng to my house for "panini nights". I set out a variety of breads, fillings & spreads and let them go to it. Lots of fun & laughter ensues.

passy at 8:58AM on 03/25/08

Essentials: Stuffed Eggs

It's so funny, but whenever I include a platter of deviled eggs amidst more highbrow eats for a gathering, they're always the first to go. Must be their association with our childhooods, do you think? All those wonderful picnics & backyard cook-outs. How neat it was to open one's lunchbox at school the next day & find the 2 halves of a deviled egg tucked in there! The tiniest bit of truffle can turn this family treat into an epicure's cocktail bite. For another spin, hold a spatula over 1/2 of the stuffed egg & sprinkle with paprika, then repeat on the other side with dried parsley flakes. Pretty!

passy at 8:49AM on 03/25/08

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Paris for macarons at Ladurée
London for high tea at the Ritz
New York for bellinis at Cipriani's on Fifth

passy at 8:40AM on 03/25/08

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

Made them yesterday. BEST EVER. Never will veer from this recipe again. Want to send love letters to them...saw them on counter this morning and had to use every cell to resist eating 5 for breakfast.

kpope at 10:46AM on 08/13/09

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

is the 1 tablespoon of vanilla extract a mistake? ive never seen this much vanilla used in a cookie recipe...

amusebouche at 12:33AM on 06/11/09

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I think before you can find the perfect CCC recipe, you must first describe your perfect CCC. Is it chewy or crispy-crunchy?

cookiefan at 1:33AM on 06/02/09

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I just made these and my guests are raving. The recipe made 2 dozen 1.5" diameter heavenly cookies -- they were not too "big" and they were certainly fat! I look forward to making them again.

mille at 4:21PM on 05/10/09

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I tried the recipe just now and i may say that this the best yet I ever made. Chewy in the middle and crunchy on the sides. I used MUSCOVADO BROWN SUGAR though, it has aroma in it and for the chocolate...I used 100 gr chocolate milk bar, 1 bar of toblerone dark chocolate and 1/2 bar of 80% dark chocolate cos I ran out of chocolate chips. I cant wait till my son wake up tomorrow and taste it!! Thanks.

kinzicaurduja at 6:39PM on 03/17/09

http://www.collegecandy.com/reality/13549

Initial Reactions to New Starbucks Brew

Here is a great article about saving money on your Starbucks' coffee. Check it out:

CollegeCandyGirl at 10:56AM on 11/03/08

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I made them this weekend, and they were amazing! Great with milk and probably awesome with ice cream. My only complaint is that they are dangerously addictive (I ate 4 in one day), but that speaks more about my self-control than the cookies themselves.

caroliiine at 1:27PM on 10/06/08

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Switzerland to try wonderful fondues
England for real fish & chips
Australia for Barramundi

toastworthy at 9:52PM on 09/21/08

Grocery Store Eggs Vs. Public Market Eggs

The one on the left (grocery store) has a more vibrant yellow than the other one. In terms of color, the grocery store yolk looks way better. Don't pee on my leg and tell me it's raining.

adkim at 6:02PM on 09/18/08

I Love Creamed Spinach

Creamed spinach is one of my favorites, too. I usually confine myself to ordering it once or twice a year when I go out to a good steakhouse. However, I may have to change that now!

One restaurant I go to throws in a handful of pinenuts, which gives it some crunch.

But for a more diet-friendly approach, try cooked spinach with a splash of vinegar and just a dab of butter or olive oil stirred in.

Both go great with steak.

talea at 12:29AM on 08/30/08

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

These chocolate chip breakfast cookies are the most awsome cookies I have ever tasted, I am not a big chocolate chip cookie fan (maybe because I never found a recipe I liked!) I made these and now we can't stop making them! my husband me and my 5 kids are addicted to them. I always make a double batch. I think something about melting the butter and adding the brown sugar to it makes it taste like nothing I have ever tasted in a cookie. you can even over cook them and they still taste incredible! I will never use another chocolate chip cookie recipe.

themorelandfamily at 7:17PM on 05/13/08

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I think the best is the Nieman Marcus recipe that circulates around sometimes---with the ground up oatmeal & chopped milk chocolate in addition to the semi sweet chips, brown sugar, etc. Scoop onto lightly sprayed pans, wet fingers & mash down slightly. If baked right they are the quinticential perfect crunchy around the outside, softer/slightly chewy in the middle.

Ask Cookey at 8:59PM on 05/12/08

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I use Meg's recipe, slightly adapted for my sanity (I converted everything to weights and then rounded things up or down to make my life easier). You know what? It really is a mean chocolate chip cookie.

jenilowrance at 7:58PM on 05/12/08

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I have my own recipe, devised to have my favorite aspects of chocolate chip cookies: a little chew, a little crunch, and just enough chocolate.

Of course, that doesn't mean that I don't want to try every recipe I come across just in case they're better. I suspect everyone has a touch of the grass-is-greener mentality when it comes to cookies.

butterface at 8:59PM on 05/11/08

The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)

I've never found a recipe that works better than the Toll House classic.

MegB at 5:22PM on 05/11/08

Purple cauliflower?

I've often seen a purple cauliflower
I often hope to see one
But I can tell you anyhow
I'd rather see than be one.

Karen Resta at 3:49PM on 05/05/08

Purple cauliflower?

I agee with Passy about the soup. I made potato soup with purple potatoes once-it tasted great but no one would touch it because of the color!

jenjen at 2:54PM on 05/05/08

Purple cauliflower?

I'm dying to get my hands on purple cauliflower, carrots too! I was a sucker for the green ketchup too, I'll be brave enough to admit.

I recently read the colored varieties may even be healthier than the plain ones. http://www.dailymail.co.uk/pages/live/articles/news/news.html?in_article_id=514799&in_page_id=1770

Enjoy!

bobcatsteph3 at 11:06PM on 05/02/08

Purple cauliflower?

Eeps, I've never had purple potatoes lose it's color, at least not the Okinawan ones. It's still a very deep purple after I boil them.

Cassaendra at 7:46AM on 05/02/08

Former 'Next Top Model' Elyse Sewell Eats Dog Stew in Seoul

For the record, I have domesticated chickens, have worked on my cousin's dairy farm, and begged my parents for a pet pig throughout most of my childhood. I also have a dog. And have had a goldfish. Is eating fish barbaric? Am I horrible for eating a hamburger last night, just because I've named cows? Should I be deemed a moron and shot because I eat chicken almost every day, just because I have a pet chick?

Eating living things is how we survive, and most of us couldn't without separating life from food. I probably wouldn't eat dog, because it doesn't sound like a tasty meat, not because I'm unable to separate Fido's face from a bowl of stew. Nobody is trying to change your stance, just please keep your judgmental, inane, negative, ridiculous and hasty comments to a minimum, especially if you are unprepared to defend them in an informed, realistic and healthy debate. Nobody "makes the rules" for this blog, but I think everyone can agree to at least keep the hate out and the information in.

embolini9 at 1:00PM on 04/24/08

Former 'Next Top Model' Elyse Sewell Eats Dog Stew in Seoul

I think Passy is the one that needs to GET A GRIP. No one wants to "change your position" on this issue. I think diversity is what makes the world go around. I see a lot of things that I would consider gross, things that I would never want to eat. But to call someone a moron for reporting about these things, seems excessive. To presume that there are food things that the readers of this blog do not want to know about is wrong. I read this blog and I found the information interesting. Oh ....and Adam I think the bimbo being refered to is not Elyse but the person who made the cat fritters comment

Sweetie at 7:26PM on 04/23/08

Former 'Next Top Model' Elyse Sewell Eats Dog Stew in Seoul

I'm kinda iffy on this sensationalist kind of news...

On one hand, its fascinating and is a draw for readers, on the other, this kind of food is not so unusual or fascinating to people who are familiar with it as a part of their culture.
I have a hard time legitimizing any food as weird or gross anymore because someone, somewhere probably eats it and enjoys it and doesn't find it that odd.

Good for you, Sewell to try other foods, but these foods are only exoticized by a purely Western life experience and standard.
This kind of treatment does the culture no favors by keying in on the weird and eew factor.

@Johnmccollum
Bring the discourse on. I am ready! :)

fuuchan at 1:20AM on 04/23/08

Former 'Next Top Model' Elyse Sewell Eats Dog Stew in Seoul

wow, dog scent out of her pores... that's interesting.

question is, adam would you or the serious eats team try dog if it was available here in the city?

foodinmouth at 12:38AM on 04/23/08

Former 'Next Top Model' Elyse Sewell Eats Dog Stew in Seoul

I could give a rat's fried hind quarter what the reality tv people are eating. I never want to eat a dog because dogs are pets to me. In the immortal words of DL Hughley, "you don't walk food". I never had a pet pig, cow or chicken. Reason being I EAT THEM! Don't even think about what you might eat if the chickens, pigs and cows were gone. We are all 3 meals from anarchy. My neighbor across the street is a nice person but if I was starving he would be nice with some mashed and gravy.
As for the next supermodel, feed her a pound of couth. I don't care what she won she is an asshat! Tell her to sweat that out of her pores.

JerzeeTomato at 11:43PM on 04/22/08