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thegourmetgal

What do you eat as an adult?

I eat pretty much what I want, processed or not, but I prefer un-processed whenever possible. Due to our crazy work schedules and travelling, we eat out what might be considered more than usual, although cooking is my passion. Unfortunately, my hubby doesn't particulary mind fast food, which I hate, so occasionally I have to give in to him and grab something from McDonalds, etc.

I did not grow up eating much processed or fast food. We had a huge vegetable garden, had chickens, and also raised cattle. So we usually had a freezerful of beef (which back then I hated), fresh eggs & veggies. I took all that for granted growing up, but looking back can see I was quite fortunate. My mom did not work outside the home, so she cooked quite a bit, but she never really made anything "gourmet" or too involved. Nonetheless, it was good wholesome food and occassionally we would have a hamburger from the local diner or she would do TV dinners (which to me were a treat!) in the oven (the tv dinners in the metal trays, remember?).

But I grew up with no food boundaries or hearing that this or that was "bad" for you, so I just don't have any guilt about food. I just think that natural foods taste better than processed ones, and I'm sure are better for you in the end. Not having health insurance, I try to eat lots of fruits & vegetables, nuts, etc. and consequently, am in good health and hardly ever sick.

To answer the question--I can eat an occasional Twinkie and not go nuts about it. But most of the time I prefer an apple (but not ALL the time).

The Facts about Sugar, Stevia, Splenda, Equal...

Sugar or honey for me. Dont feel like I should be using artificial sweeteners (Equal, etc), and don't like the taste of stevia, truvia, etc. I'm a purist!

Cook the Book: Tomato Sauce with Hot Pork Sausage

Count me in with the pressure cooker-phobes! I would love to have one, but don't know if I would have the courage to use it. @carioca, my mom had one too when I was growing up and it seems that some mishap occurred at some point with it, explosion or someone getting burned or something. She is no longer with us or I would ask her, and for the life of me I am thinking maybe I even dreamed that after hearing someone else's horror story. Anyway, I remember everything she made in it was really, really good. Isn't there something on the dial that tells when the pressure is down and safe enough to open the lid? Seems like there would be to take the guesswork out of it.

Restaurant Breakfast - Frustration in a Plastic Menu

@finewinendine--LOL--that cracked me up! I don't really get the excitement over omelettes myself, but I think I am in the minority. My hubby LOVES them and is really quite proficient at making them at home, so if we have guests for brunch, they always request his omelettes and then I feel obliged to eat one. I guess because they are so big (3 eggs!) I never can finish even half of one. I am not a huge breakfast fan and don't really even get hungry until 10am or so. I am perfectly happy with oatmeal or yogurt and fruit. But I do like an egg every now and then (I have cholesterol through the roof, so it is a rarity), I prefer them boiled, scrambled or over medium (esp. huevos rancheros).

Not sure why you can't seem to find non-egg or non dessert type items at the places you listed . . . I have been to those places and seen (a few) other items on the menus. One of the BEST breakfast places of all time is Morning Glory in Ashland, OR . . . if you are in that area or ever go there . . . talk about variety! Their granola rocks!

Anyway, although I do agree that eggs and sweets take up quite a bit of menu space, there are other alternatives to be had. Look closely. Or order lunch.

Weekend Cook and Tell: Pies Reconsidered

My step-daughter made these AMAZING chicken empanadas for our New Year's Eve party--here is the link to the recipe. http://grshortstop.blogspot.com/2009/04/chicken-empanadas-ole.html

It makes a LOT of them, so great for parties.

Are you eating/drinking this very second? If so, what?

@Gator Pam--I googled it after my post and read about it, but thank you for filling me in. I didn't know they had come out with a "Heritage" DP until I read your post. A few years back when we were in Waco, TX we went by DP Museum and they were selling the sugar-sweetened DP, so I stocked up. However, I am not a big soda drinker either (usually drink iced or hot tea), so don't usually buy them at the store or anything. I do occasionally buy the Mexican Coca Cola our local grocer has started carrying and will have about one a week. I also confess to liking Cherry 7-Up, except I don't like the fact that althought the label boasts "ANTIOXIDANT!" it still has HFCS. So I feel like that is cancelling out any benefits. But it does taste good, surprisingly.

Will have to try the Heritage DP and see how it compares to the stuff I bought in Waco.

An odd memory from my childhood--I can remember seeing tv commercials in the winter for serving DP heated in a cup with a slice of lemon! Does anyone else remember this? My husband thinks I'm having false memories.

Are you eating/drinking this very second? If so, what?

@Gator Pam--what's a Heritage Dr. Pepper?

Green and Red Chile in New Mexico Roundup

All this talk about NM is making me REALLY want to go to Santa Fe again! We usually go every year right after Thanksgiving, but didn't get to go last year. I need my Frito Chili Pie fix from the Five & Dime! And dinner at the Shed! @narangkar--where is Frontier? Haven't tried that. @okupin--have they re-opened Rancho de Chimayo since the fire? Love their food and atmosphere. I do still have a couple of bags of Chimayo powdered chilis in the pantry from our last trip, but haven't decided how I want to use them yet. One is medium hot, and the chipotle is REALLY hot (to me, anyway).

Are you eating/drinking this very second? If so, what?

Iced tea and hummus with pita chips

The kale that ate my kitchen!

I ended up putting one stalk in a vase with water on the counter and stuffed one bag into the fridge, as I was too tired to chop at the end of the evening. I'm making it tonight--parboil for a few minutes, then saute in olive oil and a bit of broth with red pepper flakes & garlic. I've made it that way before and it always turns out delish. However, like Resolutejc says, it does cook down a LOT. The first time I made it, I was like "Where's my kale!" I had cooked one stalk and it overflowed the pan, and then Poof!

Umm... spoiled pork?

I would definitely take it back, although my sympathies are with you in having to lug a stinky pork roast around to get it there. There is just about no WORST smell than bad meat. I opened a package of ground beef a few weeks ago that reeked and I could hardly eat any meat for a week after that. It was really gross. Looked fine on the outside, but was definitely spoiled.

Your favorite "clean-out-the-fridge" dishes are...

By the time I get around to cleaning out my fridge, there's nothing worth eating in there. Maybe if I did it sooner, I wouldn't have all that spoiled produce . . . hmmm. I tend to buy things thinking I will fix them (soon) and then forget I have them in there. Right now I have 4 tubs of sour cream in there because I keep forgetting I have some when I go to the store!

The kale that ate my kitchen!

@yayfood--that's a good idea! So you keep it in a vase of water at room temp? I'm all for anything that gets me out of cleaning out my fridge; since the holidays it's gotten worse : (

"Foodie"

I think Foodie is Gourmand's more fun, feisty and exciting cousin. I can think of a lot worse things to be called than a Foodie!

Photo of the Day: The Cherpumple

Sorry, I meant turduckin!

Photo of the Day: The Cherpumple

Is this like a dessert version of the terduckin?

Photo of the Day: The Cherpumple

That doesn't look so good to me . . . kind of a jumbled glop. Maybe it tastes better than it looks?

Poll: Milking It

I don't and am hoping my hubs doesn't either when I'm not looking! Who wants backwash in their milk?

Nostalgic recipes: What's for Dinner 1/10

Trout amandine with orzo pilaf and a broccoli salad (the one with raisins and bacon in it) . . . with a riesling. @PerkyMac--Hi, good to see you on here again!

Poll: Food Terms You Should Stop Using in 2010

I'd have to say Nom and Sammie--enough with the babytalk! And, like most posters, I had not hear Rezzie before--maybe a NY thing? @mexicocooks--haven't heard Shrooms in awhile, but it is right up there on my irritant detector.

Cuisine at Home magazine

Yes, it kind of reminds me of a Cooks Illustrated with color photos. Very straightforward in it's approach. The sample issue I got had recipes for both classic and more unique dishes, as well, so it seemed pretty well-rounded. @realchiff--LOL, I'm with you on that one--no cake mix in the recipes, please! That sounds like a Sandra Lee publication. Anyway, glad to see a couple of people are familiar with it . . . I probably will subscribe so I can save $ instead of buying the single copies if I see it in the future on the newstand.

"May I see the wine list?" "No problem." ???!!!

@LauraJ--I agree, and I don't think expecting or exhibiting common courtesy makes any of us "curmudgeonly." I am all for tolerance (I'm a liberal Democrat for Christsake, which in my Red state means I'm a socialist), and I am also a small business owner. I think saying thank you, you're welcome, no problem, excuse me, or the like is not only good for business, but also good for general human interaction. It's the little things, you know?

"May I see the wine list?" "No problem." ???!!!

If I were asking for a wine list, I would usually expect to hear "Sure (or certainly), just a moment" rather than "No problem" . . . that just seems like an odd response to that question. However, if the server then brought me the wine list and I said "Thank you" and he/she said "No problem!" I wouldn't think it all that bad. It just seems like No Problem is more of a modern substitute for You're Welcome than as a substitute for Yes (or similar affirmation). So I don't have a problem with No Problem, just how it was used in that situation. You gotta problem with that? ; )

what's your favourite candy bar?

Wasn't there a candy bar called Zagnut way back? Never had one, but I like the name.

Question About Bugles

Okay, I have to admit that I have a bag of Bugles in my pantry right now. They still sell them here and yes, I like them. Guilty pleasure ; )

The kale that ate my kitchen!

I just went to the grocer to buy kale for tomorrow evening's dinner for 4. Since I had to buy two GIGANTIC bunches, I just don't have room in my fridge for them, so I thought about just going ahead and chopping up what I need and mashing it down as best I can and bagging it. Would it be okay to do that a day ahead or do I need to leave it on the stalks and use this as an excuse to clean out my fridge? I figure I can get rid of a LOT of stalk if I go the chopping route, so it should fit in my veggie bin after that. Help!

Cuisine at Home magazine

I know magazines have been the topic of conversation several times on here, but I haven't seen anything about a publication called Cuisine at Home. I received a sample issue the other day, with a subscription offer. I am still mulling it over, as I am trying to pare down my subscriptions (esp. food-related mags) to those I REALLY will enjoy. It looked pretty good--no ads, and lots of how-to and some pretty good recipes. It wasn't slick and sophisticated, like Gourmet, which I miss, but was a nicely done magazine. Any SE'ers subscribe to it or have input about it? Thanks!

Tavern on the Green

Just read that Tavern on the Green will be closing after Jan 1; I had always wanted to dine there when visiting NY . . . have any of you SE'ers been there? How was it? Are you sad to see it close? I just always hate to hear when a landmark restaurant closes, guess they weren't getting the business lately.

Caviar ideas?

When the holidays roll around, my tastebuds start craving caviar, which usually at some point gets satisfied at a party or get-together somewhere along the way. However, this year I would like to be the caviar-provider at my little neighborhood get-together. The thing is, I know nothing about buying caviar--I see it in the little jars at the supermarket at $6 to $10 per jar; is that the kind I want to buy? I really can't afford the expensive stuff and don't think my guests would care one way or the other.

Also, once I have purchased this delicacy, how should I serve it? I have had caviar pie several times and loved it, also have had caviar on small roasted red potatoes with creme fraiche. Any ideas from you caviar-afficianados out there?

Leftover carmelized onions

A few days ago I made a batch of carmelized onions to include in a brussels sprouts gratin we had as a side with dinner. However, I overestimated the amount needed and have LOTS of onions left. I hate to just throw them out--any ideas for putting them to good use? The only thing that comes to my mind is pizza . . .

Goat Cheese crumbles addiction

I have just re-discovered my love of goat cheese! The salad I made tonight contained field greens, pears, pecans, pomegranate seeds (which, fortunately, I found that Melissa's packages pre-seeded, so no mess), and goat cheese crumbles and topped it with a pear-honey vinaigrette dressing. Heaven! Tomorrow night, I am making a goat cheese omelette. I've been trying to come up with some other ideas for the future--what are your favorite ways to use goat cheese? It's soooo delish, I just can't get enough!

Help with Brussels Sprouts

What is a good way to cook brussels sprouts for people who have had them in the past and say they don't like them? It seems like I have seen different recipes for roasted or sauteed ones, but not sure which is a good one--just wanting to get some opinions of those of you who have prepared them successfully. Wanted to add this to the T-Day menu, amidst much protest : )

Gorgonzola vs. Bleu Cheese

Okay, forgive my lack of knowledge here, but how do gorgonzola and bleu cheese differ in taste? Which is milder? I do not like a sharp bleu cheese, so if anyone can suggest a mild type I would appreciate it. Looking to make homemade dressing and/or sprinkle a bit on spinach/pear/walnut salad. Thanks!

Saving smoked salmon

How long will smoked salmon (lox) keep in the fridge after the package has been opened? I love lox and bagels with cream cheese for breakfast, but alas the hubby does not, so I am the lone eater here and I tend to throw things out rather than keep them. I have a fear of getting sick on food past its prime. If I knew it would be safe to eat, I could probably finish the package in two weeks . . . would it still be okay to eat? If not, would the smell be off? I threw the remains of some out over the weekend that had been in the fridge (opened) for about 16 days--it didn't smell weird, but I was just scared to eat it. But what a waste!

Dessert sauce for gingerbread

I am making some gingerbread for a friend for a bridge party she is hosting and wanted to serve it with some kind of sauce or topping. I'm not really a gingerbread person so not sure what tastes good with it, but it seemed Fall-ish. Would caramel be good? Maybe a dollop of whipped cream on top of that dusted with some nutmeg? Thanks for any ideas!

Can't See the Page

Not sure if this is a problem with my internet service or the SE pages, but every day at some point when I get on SE the topic page will be blank except for the advertising bar across the top. Very frustrating! Then I can get out of it, come back in five minutes, and go back in and there is the page, like normal. The other thing that happens lately is the page will come up okay and then when I click on a topic either the page goes blank or it comes up in a different-looking format. Help!

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