Just started my first 'chef' bread starter, cultivating wild yeast with flour, water and mashed up grape skins. Day three and its bubbling away like a wild thing. Curious if anyone else has tried this, has any advice on making great sour dough French bread.
Had this conversation with my signif. other last night, and the conclusion is that I'm mildly crazy: Have you ever rotated your plate halfway through eating a meal only to find that it suddenly changes your appetite, or interest in what you're eating? I just find it mildly disorienting.
I've made a few now this season, and am starting to get a little bored. Any interesting twists on apple pie that people love? I wanna use all these great New York State apples while they're super fresh.
Just wanted to share my delight in finding a copy of the Little House on the Prairie cookbook (Author: Barbara M. Walker) at a used book sale last week. I picked it up for a sentimental lark, but on reading it this weekend, I'm struck by how much of those books, and the series shaped my sense of food and cooking all these years later.
Some of my feelings of what is basic about American cooking, and some of my fondest childhood cooking memories come from these books. Who here tried making maple syrup or molasses candy in the snow after reading Little House in the Big Woods? So many recipes, from Popcorn balls to Cornbread, sparked memories of 10 year old me pretending to live off the land in my prairie skirt pretending I was Laura Ingalls.
Food Network Magazine and Sandra Lee's Semi-Homemade make both Samir Husni's Most Notable Magazine Launches of 2009 and The Magazine Death Pool's Top 15 list of 2009 Magazines Doomed to Fail lists.
The latter notes, "What's notable about these launches is their high mortality rate. Landing on Husni's list is often the kiss of death."
General question to people who regularly entertain: when you have a guest who's got a particular food allergy or aversion, do you think its ok or bad form if you serve a dish that they might not be able to eat, as long as you serve other dishes that they can eat? (Like appetizers or side dishes). I have a running debate with a family member: is the fact that you've put something on the table that they can't have negate all the other things you have put out for them?
Just wanted to sing the praises of PBS... just discovered (although its probably been there for a while) WLIW in Long Island's "Create". They show Jacques, Julia, Lydia, interesting and thoughtful shows about wine, sprinkled with travel and decorating and gardening just to keep things fresh. Its lovely!
Just have to vent about the Food Network. Lately the programming is all game shows, talking heads with little to no culinary 'street cred" and shows about eating. I know how to eat. I want to watch shows about cooking.
But what's really pushed me over the edge are the all-star holiday specials. I've noticed on several of these time slot fillers that they invariably team up an A-lister and a B-lister and have them gush about what great friends they are, like its the Mickey Mouse Club and they all live in some big zany cooking club house together. Its really infantile and sort of embarrassing to watch.
The most recent holiday all-star cooking fest had all the 'stars' cooking up a big old Christmas feast in a loft somewhere, as if they all hang out together. As they frolicked around the table (that they didn't have them wet-towel-snapping each other in a locker room is a blessing) I got a glimpse of Alton Brown in the background, leaning against a wall, arms crossed with an unamused look on his face, and I could just imagine him wishing he could disappear, or better yet get his agent on the phone. Get out of there Alton! Go to PBS!
Food Network: stop programming to the lowest common denominator. We don't need another recipe for mac and cheese. We don't need 30 minute cooking for retards. Bring back the real chefs!
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