sparkling, nay, incendiary

  • Location: nu yoke citeeeee, or thereabouts
  • Favorite foods: carpaccio, avocados, all things made of cheese, and Captain Crunch (mit Crunchberries)
  • Last bite on earth: The Steak Tartar at Les Halles washed down with a fine Veuve Clicquot

Latest Comments

Barefoot Contessa Controversy

I agree with hmw0029 and frizzaldo, I have a three yr old and can't imagine him articulating the request to visit ANY celebrity—other than Sponge Bob—so it sounds like maybe this was the "wish" of the mother, father or other caregiver, which in that case, I would be a bit dubious about it all if I were Ina.

Food Terms that should be banned from the media

Agree, EVOO makes me clench my teeth. Also have to say that I hate the work tummy, yummy in my tummy, and it agrivates me when recipe writers use the word "Cheesy" in the title of a recipe. Can't think of what they should use, but the minute something is described as "cheesy" I picture two year olds eating it with their fingers.

Past date yogurt. Safe or not?

I routinely eat yogurt past its "sell by" date (within reason) and like Likeswords, usually use my nose. I have this tug of war with relatives who chuck things in the trash if they're one day older than the sell by date, but I think its more of a guide.

Anise: a recurring frustration

Just an observation: The tone here in these SE blogs lately seems to be leaning more towards grammar and spelling lessons, and that's actually kind of a downer and a real conversation killer. I've been coming to these blogs for entertainment, some camaraderie/comraderie (ps: both are ok) and to learn and share about cooking.

Andrew Zimmern crossed that line on Bizarre Foods

@ Kitchenista, I too saw just that portion of the show, and was a bit turned off for two reasons. Firstly let me say that I expect to be grossed out when I watch the show, therefore I usually don't. But there was something glib and condescending about him there, surrounded by the locals, hacking off pieces of meat and handing them out while saying that he hopes they see how the white man came to respect them and their ways, don't know, can't quite put my finger on it, but I could have taken the camel eating, it was him chomping away on the meat and gleefully explaining to all watching how worldly and kind he is because his show filmed the sequence, that turned me off more.

Change of heart for tv food stars?

I agree with RegrettableFoodie, I've outgrown food shows. And can't bring myself to watch anything on FN anymore. Too much of a good thing in some cases, and a b-load of crap in most other cases. But I have to say I loathed Gordon Ramsey until I watched his original UK series where he makes over people's restaurants, I actually learned a lot from that, and learned even more that the way a tv show is produced really sways what you think of that person. The producer wants to make the guy look like a #$&@, then he looks like a Class A Number 1 $$&@.

Also have to say that I still can't stand Chris Kimball but I do like his show, probably because of the other chefs and the material.

Teach me to cook.... please

I learned from the best, my mom and dad, my grandmother, and The Frug.

Rachel Ray's Late Night Bacon recipe

What exactly is "late night" about this bacon?

Warning: "Cooks Source" Will Steal Your Pie, And Your Copyright

I just went to the site to take a look and it looks like all the text has been removed, but the url is still active.

Rice and Bacillus Cereus

All the time. I was aware of this Bacillus Cereus but figured that I'm ok with refrigerating the rice between uses.

Hot Chocolate recipes, please!

@ esun819: I made that one a couple years back and have to say it was dreadful. Maybe i did something wrong, but I had piles of un-dissolved instant milk powder on the bottom of the cup and watery brown liquid floating on top...looked like the Gowanus Canal. Had to bung the whole lot of it in the trash.

Adding salt to enhance flavours in non-savoury foods

@ flavacrisp I use salted butter too. I'm always unhappy in my pie crusts that use unsalted butter. Adding it myself at the end just doesn't taste the same. Lets face it, unsalted butter is just disappointing.

Adding salt to enhance flavours in non-savoury foods

Have been baking for many years, but recently more in earnest and trying to perfect various techniques and so forth. I really notice it now when I don't have enough salt in something sweet. Its just too flat, like a one note song. I also find now that I'm putting a tiny bit of sugar in savory dishes where I didn't before, for the same reason.

Velveeta, I mean really, what's in it?

Whatever it is, I love it. As a kid it was my treat of choice. My mother could motivate me to do just about anything for a little Velveeta. Go figure.

what should I make that uses A LOT of carrots?

That really terrific carrot ginger salad dressing that you get at Japanese restaurants. Also, I like to make "Copper Pennies": 1-2 bunches of carrots sautéed in obscene amounts of garlic, then finished with brown sugar and a shot of bourbon.

Apple Picking!

I get an almost primal thrill at the sight of apple tree loaded with giant red jewels. We went, a little late this year, but the apples were still spectacular in the Catskills. Got a variety called "Stayman" this time that I had never heard of before. Big and tart, only drawback was an almost unpalatable thick skin, but it made a killer pie. The Cortlands were great as well. Last night we feasted on a gorgeous beef roast with a cider reduction — and pie, of course.

Pomegranate Molasses...

I've had it with Prime Rib, the fatty/juiciness of the meat paired nicely with the intensity of the pomegranate.

Update on honeybees and Colony Collapse Disorder

Huffington Post is reporting that the source of the research may be a little dubious.

Apple Pie-arama

Thank you all! Great suggestions. I'm intrigued by the salted caramel —sounds divine—and the sour cream and cheddar cheese crust ideas are just what I was looking for. Anyone have any experience working with quince?

Looking For Mushroom Farms in Eastern Pennsylvania!

Stop in Kutztown; lots of mushroom farms there, as well as the best PA Dutch cooking around.

Authentic vs Locavore??

I'd agree with Cassaendra, I'd think the Italian chef would want to use whatever was local and fresh over what was from Italy. But in my mind, local and fresh for any cuisine any chef anywhere... you'd want to use the best of what the Earth had to provide you, knowing it could (and probably) should change the way it tastes. That's what makes it uniquely "locavore".


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