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Did the Internet Kill 'Gourmet' Magazine?
@leilah and maybe some others re: getting exactly what you're looking for--
The advantage to magazines (and, for that matter, sites like this one) is that sometimes you don't have something specific in mind, and you just want inspiration. Sometimes I know what I want to cook, and sometimes I'm looking for something new to do with that pork chop sitting in the meat drawer, and if I just type "pork chop" into Google I'm not going to get very far.
Cook the Book: 'The Craft of Baking'
I'm not sure about best, but the most memorable was the time I was in Paris and spotted something on the menu called "Damnation." It turned out to be a scoop of hazelnut cream and a dollop of sweetened cream served together in a glass, both drizzled with fudge sauce.
The _best_ dessert might be the Bananas Foster Brulee Cheesecake I had a couple years ago at a slightly more local restaurant.
Cook the Book: 'Japanese Hot Pots'
When I was growing up, my dad used to make a family sized soup noodle out of a couple of ramen packets and whatever leftovers were in the fridge. Dinner for four in under 10 minutes.
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Recent Comments | Response to Comments
Cook the Book: 'New Classic Family Dinners'
A big pot of chili, with bowls of cheese, sour cream, and either some rice or some form of tortilla to eat it with.
Did the Internet Kill 'Gourmet' Magazine?
@leilah and maybe some others re: getting exactly what you're looking for--
The advantage to magazines (and, for that matter, sites like this one) is that sometimes you don't have something specific in mind, and you just want inspiration. Sometimes I know what I want to cook, and sometimes I'm looking for something new to do with that pork chop sitting in the meat drawer, and if I just type "pork chop" into Google I'm not going to get very far.
Cook the Book: 'The Craft of Baking'
I'm not sure about best, but the most memorable was the time I was in Paris and spotted something on the menu called "Damnation." It turned out to be a scoop of hazelnut cream and a dollop of sweetened cream served together in a glass, both drizzled with fudge sauce.
The _best_ dessert might be the Bananas Foster Brulee Cheesecake I had a couple years ago at a slightly more local restaurant.
Cook the Book: 'Japanese Hot Pots'
When I was growing up, my dad used to make a family sized soup noodle out of a couple of ramen packets and whatever leftovers were in the fridge. Dinner for four in under 10 minutes.
Cook the Book: 'Gourmet Today'
I went off to college with a copy of the Starving Student's Cookbook and then quickly picked up the Better Homes and Gardens Cookbook for more variety.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Because it tastes good.
Cook the Book: 'Dishing Up Vermont'
I think the combination of "best" and "most local" means the strawberry farm a few miles up the road. I'll never buy a supermarket strawberry again.
Cook the Book: 'Big Bob Gibson's BBQ Book'
I'm a rib guy. Spare ribs, too; none of those wussy baby backs for me.
Betty Crocker gluten-free mix?
I've only tried the brownies, but they were pretty tasty. Pretty decent box-type brownies.
Cook the Book: 'Bite-Size Desserts'
A slice of cheesecake.
Sure, it's a bite. What can I say, I have a large mouth. :)
Cook the Book: 'What We Eat When We Eat Alone'
Frequently I can garbage pail some leftovers, but if there aren't any left, then I'll often boil up a package of Ramen and mix a spoonful of peanut butter into the noodles to make something that is almost but not completely unlike sesame noodles.
Watch It with Us: 'Top Chef Masters' Ep. 7: Let the Competition Begin
@Howlandwolfe
I'm pretty sure you're seeing Hubert Keller's name, possibly overlapping someone else's as it zooms by.
Standing Room Only: Calumet Fisheries
When you say "Everything is repackaged in the same white boxes," you mean in equivalent white boxes, right? You don't actually mean that they're tossing the finished food into boxes that were just holding raw shrimp. Right? 'Cause, um, ew.
Cook the Book: '660 Curries' by Raghavan Iyer
My first steps into the world of Indian cookery were probably the "curries" my mom made with curry powder and cream of mushroom soup. I didn't start having "real" Indian food until college, where I first (I think) visited an Indian restaurant. Now, of course, I can't get enough of it.
'Top Chef Masters,' Ep. 5: Junk Food, a Big Dinner, a New Way of Looking at Panna Cotta
Top Chef and Food TV's Next FN Star let you "get to know the competitors," and for the most part I end up sad that I did. These are not people I want to know well. I think Bravo's on the right track-- focus on the food, not the people, and give them strange challenges because it's always interesting to see how "masters" act outside their normal routine. Also, it's fun to watch them go down in flames occasionally.
Re: guests-- Bravo is owned by NBC Universal, which is apparently in negotiations to buy Lifetime channel, or something like that (it gets complicated on that level). They're probably cross-promoting in case the deal works out.
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
The bananas foster cheesecake was a big hit. Oddly enough, it was just a regular cheesecake (via the Better Homes and Gardens cookbook) with bananas foster dumped over it.
Cook the Book: 'The Barcelona Cookbook'
This odd place in New Mexico, where I had (among other things) grilled shrimp in a sort of garlic fava bean sauce. I don't know why that one dish sticks in my head so much, but when I think "tapas," that's where my brain goes every time.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Why, a homemade Hamburger Fatty Melt, of course! I skip the bacon, though.
Threadless T-Shirt Giveaway: A Piece of Cake
layer cake with buttercream icing. Pretty much any flavor of either.
Threadless T-Shirt Giveaway: Lemon Aid
I don't actually drink a lot of lemonade, but I would love to own this shirt.
Threadless T-Shirt Giveaway: Baron VonFunburger's Haunted Castle Cavalcade
Fries. Dunno why, I've had good non-fast food fries, but there's just something about them.
Threadless T-Shirt Giveaway: Pancake Mountain
I had a fabulous sort of enormous deep-dish buttermilk pancake a while ago, served with deeply carmelized apples (to the point where my teeth kept gluing together). Sadly, the local place that served it stopped doing brunch and went dinner only. Alas.
Cook the Book: 'Seven Fires'
Can't beat a big hunk of properly grilled steak.
Cook the Book: 'Modern Spice'
As much as I enjoy food from around the world, what I really want to learn how to do well at home is Memphis-style BBQ. My last attempt at ribs was... not entirely successful.
Cook the Book: 'New Classic Family Dinners'
Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.
Cook the Book: 'New Classic Family Dinners'
fajitas, hands down.
Cook the Book: 'New Classic Family Dinners'
Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.
Cook the Book: 'New Classic Family Dinners'
Grandy's roast beef, carrots, and mashed potatoes
Cook the Book: 'New Classic Family Dinners'
Mom's from-the-Campbell's-can versions of Chicken a la King and Beef Stroganoff!
Cook the Book: 'New Classic Family Dinners'
Mom's homemade lasagna, bread, and apple pie.
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
Cook the Book: 'New Classic Family Dinners'
Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)
Cook the Book: 'New Classic Family Dinners'
Our favorite family dinner is Homemade Lasagna with a green salad and homemade yeast rolls.
Thank you so much for the chance to win.
Cook the Book: 'New Classic Family Dinners'
spaghetti and meatballs
Cook the Book: 'New Classic Family Dinners'
We called it "chicken and glop", but it was chicken and rice. How did my mother put up with us?
Cook the Book: 'New Classic Family Dinners'
It depends on the weather for me, but at this time of year it's roast chicken, mashed potatoes, peas (homegrown, please; frozen peas from the store are inevitably overripe), green salad, and pie.
Cook the Book: 'New Classic Family Dinners'
meatloaf and mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner would have to be posole. We have it every christmas eve with fresh tamales and it is sooo good.
Cook the Book: 'New Classic Family Dinners'
Gosh, my favorite family dinner!? That's hard . My family is full of great cooks so I guess it has more to do with the atmosphere. So then I would have to go with Christmas eve dinner. 14 cousins plus 16 Aunts and Uncles all eating and drinking and being merry. Usually there's a goose (which doesn't hurt) and floating islands for desert. super yummm, it warms my heart just to think about it.
Cook the Book: 'New Classic Family Dinners'
ribs. lasagna. soup. anything my mom makes
Cook the Book: 'New Classic Family Dinners'
Our favorite comfort food is mapo tofu - spicy and warming - over rice with some sauteed greens. Something about one bowl foods you can hold in your hand do it for us...
Cook the Book: 'New Classic Family Dinners'
Pasta with meat sauce and bread!
createdbydiane.blogspot.com
Cook the Book: 'New Classic Family Dinners'
Boring but comforting - an overly stuffed tuna salad sandwich, on wonderful crusty rye bread, a slight smear of mayo, crisp iceberg lettuce, juicy tomato, cut in half please.
Cook the Book: 'New Classic Family Dinners'
Irish Coddle. A big pot, almost stew but with not quite enough liquid, of potatoes, bacon, sausage and onion. Gets you fattened up for hibernation season.
Cook the Book: 'New Classic Family Dinners'
barbeque salmon and broccoli slaw, mom's favorite summer specialty
Cook the Book: 'New Classic Family Dinners'
One of my favorite family meals is banh xeo. They're savory, yellow crepes and having all sorts of people in my family through marriage, some being born in Vietnam, some being born here, etc., my mom gets a lot of different requests as to what to put in them. First she makes the vegetarian kind for those folks then regular Americanized ones then the hardcore ones.
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About sidebernie
Website: http://sidebernie.livejournal.com
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Favorite foods: My favorite flavor is "free." This is bad for my waistline.
Last bite on earth: Hopefully, something that takes a couple of years to chew.
A big pot of chili, with bowls of cheese, sour cream, and either some rice or some form of tortilla to eat it with.