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Need help picking a US foodie travel destination!
If I were you, I'd do a Southern road trip and hit Memphis, New Orleans, Birmingham and all the little towns in between.
Also, Atlanta is a great, underrated food town and really young and inexpensive, too.
Food Network's New Offerings
I want to say Jeff Corwin is a vegetarian, so that show could be interesting. But I could be making that up...
And I will never say no to more Alton Brown on my TV.
Domino’s Launches Line of Bread Bowl Pastas
I've eaten some fairly questionable dishes in my life, but this crosses a line. If it weren't 20 days late, I'd have thought it was an April Fool's Joke.
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Recent Posts
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Recent Favorites
Dinner Tonight: Pasta with Chickpea Tomato Sauce
Posted by Blake Royer, April 23, 2009 at 4:45 PM
French in a Flash: Multigrain Spaghetti with Pistou Forestier
Posted by Kerry Saretsky, April 23, 2009 at 5:45 PM
Dinner Tonight: Chipotle Chicken Salad Tacos
Posted by Nick Kindelsperger, June 11, 2008 at 4:45 PM
See more favorites by popcornfordinner »
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Recent Comments | Response to Comments
Is Vodka Dead?
I think vodka's just returning to its natural place in the bartender's arsenal. I don't think vodka's ever going to go away, but I'm glad that other spirits are getting their due attention.
Need help picking a US foodie travel destination!
If I were you, I'd do a Southern road trip and hit Memphis, New Orleans, Birmingham and all the little towns in between.
Also, Atlanta is a great, underrated food town and really young and inexpensive, too.
Food Network's New Offerings
I want to say Jeff Corwin is a vegetarian, so that show could be interesting. But I could be making that up...
And I will never say no to more Alton Brown on my TV.
Domino’s Launches Line of Bread Bowl Pastas
I've eaten some fairly questionable dishes in my life, but this crosses a line. If it weren't 20 days late, I'd have thought it was an April Fool's Joke.
Alice Waters Agrees with Me: President Obama Needs to Try Some Beets
Clearly the problem is that the leader of the free world, a man with a reputation for loving good food, has never had beets properly prepared. If only someone would educate this man in how beets are supposed to taste! Surely that will change his mind!
I respect what Alice Waters had done for the slow food movement, but the level of arrogance in that piece blows my mind.
what do YOU substitute to make something healthier?
If something is going to be a treat, like cookies, I don't try to make it healthier.
But for everyday dinners and such, I try to use whole grains instead of white ones whenever possible and beef up dishes with lots of grains and veggies instead of other things. And I use Parmesan cheese pretty often, because you can get a lot of flavor without using a lot.
In theory [blank] sounded like a good idea...reality, however...
I went through a phase where I tried to cook Asian food intuitively and thought, "I like the taste of red curry paste and I can handle a lot of heat" so I combined a can of tomato paste, a tablespoon of peanut butter and half a jar of curry paste.
I ordered a pizza. And went on to perfect the recipe into some kind of tomato/curry/peanut/coconut sauce that's not too bad, although I'm sure anyone with a working knowledge of any type of Asian cuisine would cringe.
@dbcurrie: My college roommates were always grossed out when I'd make soup when I was sick. Take one can of Progresso chicken noodle soup, add a can of green chiles and season liberally with hot sauce and red wine vinegar. It sounds disgusting to me now, but it works wonders when I'm sick.
Your Cookbook Arsenal
In our kitchen, we turn to Ina Garten's "Barefoot Contessa at Home," Abel & Cole's "Cooking Outside the Box" and Fannie Farmer. And the Food Lover's Companion, which comes in handy with the Abel & Cole cookbook, since it's a British cookbook and calls for crazy things like rocket (arugula) and swedes (rutabagas)
Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
Every Southerner I know is proud to serve Sister Schubert's rolls. The orange rolls are hard to find but so good I dream about them sometimes.
TV Cooking vs. Real Cooking
The question is, does anyone think cooking shows are real?
I've seen Julia Child make plenty of cheese souffles without the cheese, but I'd rather see her omit the cheese in a perfect souffle than see a fallen one with cheese. A fallen souffle might make me feel better about my kitchen mishaps, but it won't teach me anything.
What Do You Put on Your Biscuit?
Jam, butter, strawberries and whipped cream, sausage gravy, sausage, fried chicken...
There really isn't anything that doesn't go with biscuits.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
jmf605: I was actually referring to the link between indiscriminate antibiotic use in pork factory farms and the rise of drug-resistant staph.
http://www.nytimes.com/2009/03/15/opinion/15kristof.html
http://www.nytimes.com/2007/12/16/magazine/16wwln-lede-t.html?_r=1
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
mphuges: The study was sponsored by The National Pork Board and measured the presence of antibodies, not actual toxins.
More detailed analyses:
http://www.livablefutureblog.com/2009/04/smoked-“bacon”-and-mirrors/
http://www.foodpolitics.com/2009/04/is-free-range-pork-more-contaminated-than-industrial-pork/
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
I'd rather eat well-done free-range pork than get a MRSA infection.
Who loves Anne Burrell?!
She is one of the few people on the Food Network whose show I actually watch (the others being Alton, Ina and Aida*). The growling is weird, her hair is crazy, but she gets SO excited and I actually learn from her. I particularly love learning about how things work in a real restaurant kitchen. Plus, I love, love, LOVE her on Iron Chef.
*I'm still not sure about her or her show's format, but her cohost is adorable!
What is calorie a measure of?
The makeup of your food also contributes to its caloric content. A gram of fat provides 9 calories of energy, while 1 gram of a carbohydrate or protein provides only 4. Likewise, you'd need to burn 9 calories to balance out that one gram of fat, while you'd only need to burn off 4 to balance a carb or protein.
Making Chicken Salad and Seafood Salad healthier.
I'd add more veggies to the salads you have -- and maybe even more chicken/seafood -- to balance out the mayo-to-protein ratio.
But, yes, I have to echo everyone else's "make your own." I make my chicken salad with half mayo and half dijon mustard. Occasionally I'll use ranch dressing instead of mustard, but that's not really a healthful sub. Just a tasty one.
the best cookbook for beginners
I'll bajillionth the recommendation for Bittman's book. I don't have it, but I gave it to my brother, who's been known to set water on fire (no, I have no idea) and every few weeks, I get an email saying, "I made X from your cookbook and it was SO GOOD!"
I'd also include a copy of the Food Lover's Companion. It's been an invaluable cooking tool for me. A great dictionary of ingredients -- including British names -- and conversion tools, substitutions. Can't live without it.
http://www.amazon.com/Lovers-Companion-Barrons-Cooking-Guide/dp/0764112589
Disintegrating turkey burgers?
I used regular ground turkey, but no binder or olive oil, so I guess it needed some extra fat or something.
The grind on this meat was so fine, it was almost like a mousse. Burgers were good, though.
Serious Cocktails: A Lousy Tipper Walks Into a Bar ...
My standard: Open a tab and tip 20 percent, $5 minimum. Tip more if I've had more to drink, tip less if I think the bartender's ignoring* me. On busy nights like St. Patrick's or New Year's, I'll tip 100 percent.
*I've only really ever had to do this at one bar and it's since been shut down because the bartenders were selling coke. So, uh, I don't think they missed my tips.
Do you let guests know they're eating raw eggs?
I agree that you should have warned your guests. If you thought they would have balked, I would have served a different dressing. You could also use coddled eggs or pasteurized egg substitute, ie egg beaters.
Food "gifts." Is this tacky?
I think erinlovestoeat is onto something. Check your local wine/beer craft store or e-tailer and order a dozen flip-top bottles.
If it were me, I'd love to try your vinegar, but the likelihood of me finding and remembering a bottle on vinegar day is very slim.
Stick With Thin Mints; The New Girl Scout Cookie Flavors Are Nothing Special
@jcrisco -- GSA uses two bakeries for their cookies and the names are different for Tagalongs/do-si-dos depending on which bakery they use.
Stick With Thin Mints; The New Girl Scout Cookie Flavors Are Nothing Special
I was a Scout for 7 years and have sold my fair share of cookies. New flavors are nothing new. Like any company, they're introducing new things and phasing out unsuccessful products all the time. We notice more because we have one chance to buy cookies.
I try to buy cookies every year (only from Scouts themselves, never a parent), but I have yet to see any this year.
What to do with leeks?
Thanks for the ideas, everyone!
What Do You Put on Your Biscuit?
I realize this is an old topic but I had to comment. Before I fell victim to a most unpleasant allergy to tomatoes I always enjoyed tomato gravy and biscuits. Now its butter and maple syrup. I also have to agree with many of ya'll....a good plain biscuit is its own type of heaven.
the best cookbook for beginners
Well I just married 2 weeks ago and I bouth the book Taste of Home cookbook I love it. It gives you picture for every recipe and give you "how to" and "why". Every recipe that I have tryed has been great.
Who loves Anne Burrell?!
I've loved Anne since day one...but where are the NEW shows? Lately they've just been re-runs.
Who loves Anne Burrell?!
I find her to be utterly grating. I change the channel when I see her, even if it's just a commercial.
Who loves Anne Burrell?!
I really love her. I am nervous for her...yes she should take it down a notch with her grunts and all....but I really love to watch her. She is refreshing and makes simple food.....
Domino’s Launches Line of Bread Bowl Pastas
Oh my, let's complain about carbs every day for the rest of our lives, but eat all the fatty meats and cheeses we can, because I don't want to live past the age of 50. Carbohydrates are energy, it's simple. What can you do without energy? If you say ANYTHING in response, you're uneducated. Every single person that I have EVER heard complaining about carbohydrates does not hold a degree in Biology (or Physiology for that matter). I digress; ultimately you do whatever you want, and enjoy your myocardial infarction and, probably, death.
One more thing, about people who are obese, quit blaming it on hypothyroidism. In fact, about 7.0% of the world population actually has it.
Have a great day.
Served: Customer Servicing
Some of those bus lines are okay. I use BusJunction to filter out the bad ones and see which ones have bathrooms, wifi, outlets, etc. The Chinatown buses aren't all that bad.
Who loves Anne Burrell?!
I think she's great - and I have made many of her recipes - the food is terrific.
Who loves Anne Burrell?!
I love Anne Burrell! She definitely knows what she's doing and I find her energy exciting! Everything she makes inspires me! When I first saw her on tv, I said to myself, "Who is this character?" I thought she was a bit too demonstrative and loud. But after watching her, I realized that it is her passion and know-how that makes her fun to watch and learn from! Keep on cookin' Anne!
Domino’s Launches Line of Bread Bowl Pastas
You people really need to get a f-ing life. I tried one today and it was pretty good. quit running your mouths about shit you don't know about.
Who loves Anne Burrell?!
When I first viewed Anne Burrell's show, "Secrets of a Restaurant Chef", I thought it was a rather interesting concept. Admittedly, she was a bit "out there", but i tried to get past some of the quirks. To be honest, she's not more annoying than the EVOO diva, or the Pepsodent pin-up, to name a couple. One of my biggest pet peeves with her, is her habit of double-dipping with the same spoon when she tastes the food (maybe it's just me).
Although I think that there's way too much emphasis on physical appearance, I would just like to add that maybe she'd do well not to wear some of those figure-hugging tops. Our girl looks like she can chow down, so having said that, those tops are not the most flattering.
I must say that I always learn a lot from her show and I respect her as a real, working chef. The FoodNetwork is much richer for having chefs of her knowledge and caliber.
Domino’s Launches Line of Bread Bowl Pastas
I ate one of these fool things. Domino's was giving them away for free last week. I had the sausage/marinara version. It actually tasted pretty good, but it was more like breadsticks with some dipping sauce dumped on top, and about 5 pieces of penne and an ounce of cheese. So yeah, mostly just breadstick-y. Definitely not worth $5.99, and not so amazing or delicious that I'd order it again. But it was a decent free lunch.
Domino’s Launches Line of Bread Bowl Pastas
Hey guys..Im all about couting calories, and follow through with a 1,600 calorie limit a day diet. (which is measured out appropriately for my weight.) apparently, in my point of veiw, the bread bowl isnt too bad calorie wise. i researched that one serving is ranged to be 335-370 calories, and theres 2 servings in one bowl. considering how like packed with carbs the bowls look, id spoil my cravings of pasta and bread for approx. 400 calarioes.
Domino’s Launches Line of Bread Bowl Pastas
What is with this post atkins obsession with carbs.
Carbs are not FARKING bad for you.
These pasta bowls... yep, they're unhealthy. Because they're loaded with carbs? No.
Because they are high processed loaded in saturated fat and lots of empty calories.
Carbs = Energy. In the same way that protein works, there's good and bad varieties.
If you eat what you need and you excercise as any person should, then you do not gain weight.
Calories and excess = weight gain.
These dishes are not unhealthy because of carbs.
Food Network's New Offerings
HAHAHA I was dying when I read about "What WOuld Brian Boitano make?" it reminds me of the south park song "what would brian boitano do?" I wonder if he will be fighting grizzly bears on the show. That was hysterical!
Domino’s Launches Line of Bread Bowl Pastas
People, people, people!! SOMEONE is eating this stuff! Apparently, ALOT of someones, or the company would cease to exist. I guess it's just not folks who follow this site. And why is it ok to pair spaghetti with garlic bread? Is it not the same thing?
Food Network's New Offerings
Man.. FN was what originally propelled me to become the food science/culinary major that I am now. It's kinda depressing to see where it's ended up today. I would sit here and rant about what it should and shouldn't be, but I'd just be restating things that have been said already (nikonratm, hameshahungry, drjekyl1, old chef, Kent McDonald to name some good ones). Food network has changed focus from food to personality. I want food!! -_-
What Do You Put on Your Biscuit?
Hands down, my favorite is Molasses. But, not just molasses, but "fried" molasses. Atleast that's what we called it. It's actually just molasses warmed in a iron skillet with baking powder added. Makes the molasses light and fluffy. Yum, and soooo good on a biscuit.
Food Network's New Offerings
Food Network lost me too several years ago. I too made sure I had cable so I could watch it - now I watch anything but. Except for Alton Brown - most other shows make me gag. I can sit through and actually enjoy shows on PBS and Fine Living, etc.
I just can't understand what their strategy is. Dumb down food? Annoy people who love food and want to learn to cook it? If so, they are succeeding.
Domino’s Launches Line of Bread Bowl Pastas
THIS KIND OF REMINDS ME OF PAULA DEAN TAKING MAC AND CHEESE, WRAPPING IN BACON AND DEEP FRYING IT. ---- RUNNING OUT OF IDEAS TO COOK. THIS "IDEA" IS EVERY BIT AS BAD. BUT, YOU KNOW, THERE'S PEOPLE OUT THERE THAT WILL EAT IT.
Food Network's New Offerings
AFTER SLEEPING ON IT OVERNITE, I'VE CALMED DOWN. F. N. IS NOT ABOUT CUSINE, FINE DINING OR GOOD COOKING, IT'S ONLY GOAL IS - AUDIENCE- MORE PEOPLE WATCHING- RATINGS. THEY'RE GOING AFTER THE MASSES THAT THINK CANNED MUSHROOM SOUP, SHORTCUTS AND "TABLESCAPES". SO, AS FAR AS I'M CONCERNED I'LL WATCH INA GARDEN AND A COUPLE OF OTHERS, BUT AS FOR THE REST OF IT--- IT STINKS! DAVE JOHNSON
Food Network's New Offerings
FN is getting more and more like Bravo every season. Does every program have to be wrapped around competition? Screw "The Next...". Gimme Julia Child and Jacques Pepin any day.
FN, be advised - other networks are doing a much better job of what you used to do better than anyone else. And your audience knows it, even if you don't.
Recent Posts
Recent Favorites
Dinner Tonight: Pasta with Chickpea Tomato Sauce
Posted by Blake Royer, April 23, 2009 at 4:45 PM
French in a Flash: Multigrain Spaghetti with Pistou Forestier
Posted by Kerry Saretsky, April 23, 2009 at 5:45 PM
Dinner Tonight: Chipotle Chicken Salad Tacos
Posted by Nick Kindelsperger, June 11, 2008 at 4:45 PM
Dinner Tonight: Orecchiette with Broccoli, Anchovies, and Chiles
Posted by Blake Royer, April 14, 2009 at 4:00 PM
Dinner Tonight: Chicken and Chili Soup with Beans and Hominy
Posted by Nick Kindelsperger, April 13, 2009 at 4:15 PM
Farfalle with Shrimp, Zucchini, and Lemon
Posted by Grace Kang, April 1, 2009 at 3:00 PM
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About popcornfordinner
Website: http://bangsarethenewblack.wordpress.com/
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I think vodka's just returning to its natural place in the bartender's arsenal. I don't think vodka's ever going to go away, but I'm glad that other spirits are getting their due attention.