thewrighttaste’s Profile
Recent Comments
Ending lobster phobia and other seafood goals
I know I'm one of the few who just doesn't really dig lobster. It's not that I think it tastes bad, it just isn't something I would go out of my way for.
Mussels...ah...there's a story. After a horrendous mussel incident when I was 13, I wouldn't even think of eating one. Let's just say it involved the necessity of throwing away a suitcase. Now, I love them. To me, they are about the easiest seafood to prepare. For the sweetest, look for P.E.I. (Prince Edward Island) mussels in season. Bring them home, scrub the shells and pull off the beards, and steam them for a few minutes. Discard any that don't open. The meat comes out very easily. There are so many options for steaming broths - butter, wine and garlic, tomato...google "recipes for mussels" and take you pick or mix and match to make something that appeals to your buds.
I have no aversion to buying shrimp in the shell and cleaning them myself - takes a little time, but is well worth it in the end. One of our favorites is to make a sauce of 1/2 butter, 1/2 olive oil, garlic, basil, pepper and a pinch of salt. Add the shrimp last - toss it all with angel hair. Sometimes I might get a little froggy and add some fresh lemon juice!
The Most Disgusting School Lunches
Gramma was a real, live lunch lady who retired at the end of my sophomore year in HS. What I recall is that the school only served pizza once a month - MAYBE. We had meals. They used the government commodities to their fullest potential. We had beef stew with Gramma's biscuits! Yes, there were the spaghetti days, meat loaf days...and everyone's favorite - Texas Straw Hat. While all the veggies were usually overcooked, the most disgusting thing was always the spinach. Nasty, vile looking stuff!
Then, all the lunch ladies retired and the school started serving pizza every week...by the time my kids were in high school, it was twice a week. At that time, there were ala carte options, but sadly, salad wasn't an option. I always wrote notes at the beginning of the year so that my kids could run home for lunch - we lived a block away.
Even now, I receive the school newsletter and shake my head at the continuous offering of pizza twice a week and sandwiches.
College eating on the cheap
I would suggest that as a gift from either you or the BF's parents, that someone buy these two a Costco or Sam's Club membership. Not sure what part of the country you are in, but GFS Marketplace also has great prices with NO membership fee.
See more comments by thewrighttaste »
Recent Posts
See more posts by thewrighttaste »
Recent Favorites
thewrighttaste hasn't favorited a post yet.
Recent Polls
thewrighttaste hasn't answered any polls yet.
Recent Quizzes
thewrighttaste hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Condiment-ation
We have been putting a dab of horseradish into the cole slaw when the cabbage is especially sweet.
I've also started using the dijon mustard more often in deviled eggs.
Ending lobster phobia and other seafood goals
I know I'm one of the few who just doesn't really dig lobster. It's not that I think it tastes bad, it just isn't something I would go out of my way for.
Mussels...ah...there's a story. After a horrendous mussel incident when I was 13, I wouldn't even think of eating one. Let's just say it involved the necessity of throwing away a suitcase. Now, I love them. To me, they are about the easiest seafood to prepare. For the sweetest, look for P.E.I. (Prince Edward Island) mussels in season. Bring them home, scrub the shells and pull off the beards, and steam them for a few minutes. Discard any that don't open. The meat comes out very easily. There are so many options for steaming broths - butter, wine and garlic, tomato...google "recipes for mussels" and take you pick or mix and match to make something that appeals to your buds.
I have no aversion to buying shrimp in the shell and cleaning them myself - takes a little time, but is well worth it in the end. One of our favorites is to make a sauce of 1/2 butter, 1/2 olive oil, garlic, basil, pepper and a pinch of salt. Add the shrimp last - toss it all with angel hair. Sometimes I might get a little froggy and add some fresh lemon juice!
The Most Disgusting School Lunches
Gramma was a real, live lunch lady who retired at the end of my sophomore year in HS. What I recall is that the school only served pizza once a month - MAYBE. We had meals. They used the government commodities to their fullest potential. We had beef stew with Gramma's biscuits! Yes, there were the spaghetti days, meat loaf days...and everyone's favorite - Texas Straw Hat. While all the veggies were usually overcooked, the most disgusting thing was always the spinach. Nasty, vile looking stuff!
Then, all the lunch ladies retired and the school started serving pizza every week...by the time my kids were in high school, it was twice a week. At that time, there were ala carte options, but sadly, salad wasn't an option. I always wrote notes at the beginning of the year so that my kids could run home for lunch - we lived a block away.
Even now, I receive the school newsletter and shake my head at the continuous offering of pizza twice a week and sandwiches.
College eating on the cheap
I would suggest that as a gift from either you or the BF's parents, that someone buy these two a Costco or Sam's Club membership. Not sure what part of the country you are in, but GFS Marketplace also has great prices with NO membership fee.
Bread Machine vs. Handmade
I've had a bread machine - it died many years ago and I would never buy another.
I do use my kitchenaid - and, for most breads, I use instant yeast. Some of my breads are ready to go into the oven less than 1 1/2 hours after starting.
The bread machine bread tasted fine, but I like being able to shape and bake it differently.
Served: My Plea To Tip Kindly
Only once did I ever confront a customer about a lousy tip. The bill was $28 and change, and when I picked up the wallet I said my customary "I'll be right back with your change." The woman said "Keep it." When I opened the wallet, there was $29 in it. I counted out the change, anger building and went back by the table they had just left to see if something else was there. Nothing.
I saw them in the foyer and walked over, holding out my hand and said "Ma'am, you forgot your change." She said "It's for you." Again, I said "You forgot your change." Yeup...she complained to the manager.
I filled their glasses - on request - no less than 4 times (it was lunch). After two requests for "another napkin", I brought several. I pre-bussed. I ran for extra sauce TWICE.
She had the nerve to tell the manager "It's not required that I leave anything...she should appreciate what she got." The manager - bless her heart - said "Our servers are accustomed to receiving much more than 1%."
My lunch average was always over 15%. Dinner left me wondering if I finished the evening with less than 25%. I understand the feeling of that "one" tip that makes a server second guess themselves. I've learned - it isn't me. Some people should be going through a drive-thru window and not step foot inside a service establishment.
I'll take Hannah's comment "If you can't afford to tip, go somewhere less pricey" a little further. If you can't afford to tip properly, you should probably be eating in your own kitchen.
#&*@#^@ Hurricane...
Fortunately, I've never lived in a hurricane zone, but have been evacuated while working in Biloxi when Ivan rolled in.
But, in Central Ohio, we get our blizzards. I'm not sure how it happened, but we didn't lose power back in March of this year. I'm a stock-up person, so we didn't have to make the run for provisions. The only thing missing was my man's Windsor. The liquor store 6 miles away was closed so he had to substitute with what was in the liquor cabinet - EVERCLEAR!!!! Have any of you ever seen a 55 year old man giggling on Everclear? What a hoot!
But seriously...stocking up on the water, having a grill available...best of luck and be safe!
I don't want to waste food!
I had a very hard time adjusting to cooking for just myself (then 2 again) from the years of a house full of teens. I would go absolutely nuts when I had to throw something away.
I've adapted pretty well. My man is very good about eating most leftovers. He tends to get up and roam in the middle of the night. I think the worst thing I still do is buy too many fresh veggies. I love them...him, not so much, and I usually end up with way too much going soft and soggy.
Why Don't Recipes Include Salt Amounts?
I'm definitely more fond of pepper than salt...especially with creamy soups.
I use sea salt in our everyday cooking, and I agree that it's something that comes with experience and tasting. Always start with just a pinch or 2 - it's much easier to add a little more than to take away too much.
While we use very few prepared foods, canned tomatoes and beef and chicken bases always seem to have more than enough. Salt is definitely an "enhancer", but like others have said, you shouldn't actually taste the salt.
Okay canners, preservers, picklers, jammers....Let's hear it!
I make tons of peach and apple butter every year to sell. I've always used a BWB with no problems.
I usually use my large electric roaster to cook down the pulp/sugar mixture. Long, slow cooking that I don't have to watch and stir every minute. I usually do it overnight, getting up to stir every couple of hours.
Top 10 Celebrity Chef Earners: Who Isn't on the List?
I think a better title would have been food celebrities as opposed to "Celebrity Chefs..."
I read through the first page of responses on the article and it blows me away how many RR lemmings there are. I am so reminded of a woman who worked for me from Biloxi. She set her TIVO to record Oprah and Dr. Phil every day we were out of town and continually quoted the two. On another forum I used to spend a lot of time on, there was a woman who continually quoted "The View".
Thank gawd I quit drinking kool-aid when I stopped going to band camp.
If Oprah endor
Planning for Camping Trip...
Just a little update on our planning...
I've settled on planning 4 main dishes (with plenty for leftovers). As of right now, I have the spaghetti sauce (including meat) in the freezer. I've got the stroganoff mix cooling before I put it into the freezer - I'll just add the sour cream and (cheating) a can of cream of mushroom soup when I heat it up. We are going to chop and brown the meat, onions and add the spices for the chili mix, then freeze it. Then, when we're ready to make it, we'll just add water and beer and the jalapeno and let it sit in the crock pot all day. And, I'm planning a pot roast - again, I'll just throw everything in the crock pot in the morning.
Doing this eliminates some of the spices I would feel I have to take. We buy rice in 25-lb bags (jasmine and basmati), then I separate into quart bags for storage. I'm going to take a bag of each, and that should work for the base for the chili, stroganoff and sausage gravy over rice. We actually prefer plain rice as sides, rather than anything too doctored up unless it's the occasional pan of dirty rice.
And, I'm committing one of my food sins, but I've settled on taking a box of baking mix - for biscuits and pancakes. That is definitely "roughing it" for me - and eliminates the need for buttermilk, baking powder, baking soda...and in the past, I've doctored these pretty well for cheddar-onion biscuits. I sell cornbread mix, so that's a breeze to throw a couple in the box - just add milk & egg. I know I'll still have to take along a bag of flour and some cornmeal for breading the fish or making a beer batter.
We are planning a couple of wine/cheese lunch picnics...I've found a Sobie's in Parry Sound, and it looks like they will have a decent selection of cheese and deli meats (proscuitti, salami...) Is anyone familiar with some great Ontario wineries I should look for on the labels?
Oh...and while I'm bringing sausage from home for patties, gravy...we're going to buy our bacon up there. I'm told I must have peameal bacon at least once. Funny thing is...in all my visits to my relatives, I don't ever remember peameal bacon. It was always just plain ol' strips.
I also had a great revelation...I'll get home the day before Mom goes to visit her mother in New Brunswick. With the new baggage weight limits on her flight, I will be able to smuggle home the Crosby's molasses and Bick's pickles. Now...if I could only find a good source for dults in Ontario, I would be a very happy girl. Sadly...I don't think that will happen.
Ghetto Drinks
About 10-15 years ago, Ohio switched from state-run liquor stores to retailers being permitted to obtain package sales licenses.
Some of these stories make me laugh...flashbacks! I think my worst time was in the first couple of years after I was divorced. My friend and I would buy 4-5 bottles of Strawberry Hill - hey - $3 a bottle was a great deal!
Tasted like kool-aid going down, came up like raw sewage every freakin' time!
And, as much as I prefer craft beers and ales, and my really good liquor...there is always a 6-pack of either Miller Lite or MGD 64 in the fridge and I'm known to pick up Burnett's vodka and/or gin for average everyday cocktails. I got turned on to it when I was working in Mississippi - the liquor store owner guaranteed it with a "bring the rest back tomorrow and I'll replace it with the name brand". At the price, living on the road with a $12 per diem made my "hotel cocktails" much more attainable.
I'll Eat It, But I'm Not a Huge Fan of _________
Lamb, duck and lobster...I have no fondness for any of them, but if it is what the host is serving, so be it.
Fungus...seriously - once in a blue moon I will buy some white buttons, trying again to understand the adoration some seem to have for these things. I'll slice them into a salad, and it's "OK". I'm not as fanatical as I once was - not ordering any dish that contained mushrooms. But, if the pieces are too large and rubbery, off to the side they go. I kind of like the flavor - I have had some great cream of mushroom soups that were pureed to the point of no chunks. I just really hate the texture. Or rather - I've probably been exposed to too many nasty, rubbery versions that I can't get past those memories.
You either love it or you hate it...
I haven't seen anyone address one of the biggest debates in the midwest -
Mayo vs. Miracle Whip
Wine is another I've come across...people will just say "I don't like wine"
Decadent Vacation Food Indulgences...
@finsbigfan...
You reserve bloody marys for vacations?
That's NCAA football Saturday for us!!!!!!!
Friday night drinks?
I've had a few raspberry vodka's with tonic...
I picked up a bottle of bourbon today...I have a plethora of mint outside. There WILL be juleps consumed this weekend!
Essentials: Guacamole
I learned the basics of guac while working at a restaurant whose kitchen was staffed by some central-Mexican natives. It has always worked for me, and when I visit the southwest and make it for parties, it disappears in a flash...
Fork-mashed avocados, diced tomatoes, jalepeno, garlic, onion...fresh lime juice, salt & pepper and cilantro (when I can find it!)
The Most-Stained Cookbooks
My most stained has to be a handwritten collection I put together when my son was an infant...Buckeyes, Texas Sheet Cake, No Bake Cookies... He's almost 24 now.
Many family contributions, and others that I found along the way, with notes on the pages "Not too good", "Perfect", "Too Much Cocoa"...
Hamburger America: Bud's Bar in Sedalia, Colorado
Yeah....one of those burgers that makes everything right with the world. If I'm ever in Colorado.....
Decadent Vacation Food Indulgences...
Because we rarely eat out, the whole vacation dining experience is a luxury for me (well, except for planning that whole camping trip thing...).
I would say one of the must-have's when we are in Scottsdale is a trip over to Chandler to Kokopelli Winery for a couple glasses of wine and a Nosh Plate - they serve on of the best goat cheeses I have ever had.
When in New Orleans, I must make myself sick on the local fare...oysters, crawfish, ettouffee, jambalaya, muffalettas, and roast beef po'boys...
Oh...and when we go to Belterra Casino, it is required that we drive the 7 miles into Vevay for the cheeseburger that makes everything right with the world.
Cincinnati
Go across the river to the Turfway exit off of 75/71. On the west side of the interstate you can find a Famous Dave's BBQ. Yeah, it's a chain, and I've eaten in some pretty crappy FD's (Augusta, GA being the worst). But...for chain 'cue, you could do a lot worse.
The remoulade they serve with their fried catfish rawks, too! Good luck with the move!
Oh...and on the north end, The Porch for all Sorts at the Montgomery/Ertel Fields exit has awesome spicy garlic wings. Sports bar atmosphere. This is the first exit north of 275 on 71.
Making a breakfast feast
Something my friends and I have done for "crowd" breakfasts prior to a big party is breakfast burritos. Thinking it through, we would chop the bacon raw, then brown the bacon and sausage together. Pan-fried the potatoes in another pan. Drain the meat, mix in with the potatoes, then add the beaten eggs.
You could brown the meat in advance. Heat it up with the potatoes, or not...you could have separate bowls of scrambled eggs, potatoes and meat, along with salsa, cheese, guac, etc. Your guests could put their own together.
And, a loud DITTO to the fruit salad. Great make-ahead idea. And, as far as the breakfast casserole? I was fortunate to stay at a B & B near Erie, PA a few summers ago. She assembled the casserole the night before, then stuck it in the oven in the morning. Piece of cake, er, casserole!
What wouldn't you serve guests
I've thought and thought about this...
The only answer I can come up with is nothing "convenient". I can't imagine using a mix, or a short-cut for entertaining - whether it's my family or strangers.
But, yeah - I'll ditto the no organ meat or tofu. Never will find their way into my kitchen.
favorite apple? and how do you eat it?
@AmazonGoddess...
YES!!!!!!
Apple Crack!!!!
In New Orleans, It's the Monday Muffuletta Conundrum
I too believed the Progress Market's muffuletta to be better than Central's. I wasn't impressed with Serio's. Current favorite is Napolean House, preferable warmed.
Hamburger America: Bud's Bar in Sedalia, Colorado
We visit Bud's all the time, even though it's a 35+ minute drive. Their burgers are always fresh and juicy, the buns steamed to perfection, and our bellies full on the way out.
The burgers come with what seem to be the sweetest onions this side of the Mississippi and Pickle Chips, Ketchup, Mustard or Mayo on the side, and chips. It's perfect. It's simple. We have been visiting for 2 years now, and will continue... in fact, this week!
A photo of one of their classics can be found here:
http://www.flickr.com/photos/jadydangel/2865720449/
As for "My Brother's Bar" in LoDo, Denver... We tried it based on so many positive reviews, and because it's open till 1 am. The atmosphere was nice, a corner bar fashioned after a London Pub, dark wood, library-esque feeling. The burgers, however, were dry, overpriced, and flavorless. I had ordered bacon on mine, and I have had better bacon at BurgerKing. (In fact, this bacon looked like Burger King bacon, only less cooked.) The 'Novelty' paper wrapping of the burgers, served in a 'tray' with condiments was cute, but did NOT make up for the lack of flavor or quality. The burgers were also close to $12 apiece, versus Bud's Bar's $5. I'd not even recommend "My Brother's Bar" as a last resort at 1 am: You'll find better eats at Taco Bell.
Essentials: Guacamole
Try adding a teaspoon or less of worcestershire for umame balance. I learned that tip at Tejas Restaurant in the Twin Cities where the waiters make a fabulous tableside guacamole.
In New Orleans, It's the Monday Muffuletta Conundrum
Exactly!!! The same thing happened to me, the first time in New Orleans
.I had read of the "Great' Muffuletta sandwich of Central Grocery and was cahrged to go. Went on Monday and it was closed. We went to Frank's and liked it. The next day we made it to the Central Grocery. What a difference. The "Central Grocery" is the only place to get a Muffuletta, far superior to Frank's. The Muffuletta at central Grocery is the type of item you salivate and absolutely go Crazy for. Frank's is good, but you won't salivate for it. The Muffuletta at "Central Grocery" is a absolute "Masterpiece' and the ambiance is superior to frank's as well. To bad the "Owners of Central Grocery" are such "Miserable" "Grumpy SOBS" they truly are. We noticed it the first time we went and the 10 times of been there since on 6 trips to the great City of New Orleans. These people give Italian-Americans a bad name as far as personality is concerned, but the make such a incridble sandwich that you overlook their "TERRIBLE" Social Skills. These guys should be jumping up-and-down with joy for all the money they are making from loyal customers. The place is a "Gold Mine." Just go in, wait on line, get your Muffuletta, ignore their "Horrible Personalities," sit down and enjoy one of the Greatest Sandwiches on the Planet, the "Muffuletta' at CENTRAL GROCERY in New Orleans, LA...
Daniel, a Italian- American (Sicilian) New Yorker who Loves the great city of New Orleans and the Central grocery Muffuletta, dispite its MISERABLE PROPRIORTERS
Kitchen Timers
OK, let me try to help the community out. The best kitchen time I have found is the digital unit with large display (see links below). It can time 4 separate items for up to 10 hours. You will notice a look similar to timers like on Top Chef et al.
http://www.etundra.com/EnlargedImage.aspx?productID=7641
http://www.etundra.com/4_Function_Programmable_Digital_Timer-P7641.html
This is $42.90 on sale now.
No I have no affiliation to Tundra Specialties or anyone else named "Alton"
Enjoy!
Al
'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show
I loved Adam. I have watched his new show several times. His humor is fun and he is great on camera but I would definitely like to see him do a cooking show. He is like Guy in that his real appeal is as a personality. I think he will be another star like Guy and will be one to watch- I am sure that Will Work for Food is just the beginning.
I have to agree about Aaron. He just isn't that interesting on his show- I have seen it several times and am just not that impressed or interested in watching it again. He still feels stiff and forced on camera to me and doesn't really have anything compelling to teach as far as food goes. He is another FNS dud like all the others execpt Guy. I think they have had a hard time picking the right winner every season but the second. JAG should have won Season 3 but he took himself out. I would still love to see him get a show on FN. I would like to see Lisa get a real cooking show too. She actually knows food and would bring a different element that is currently in short supply on FN. Aidia, Sonny, Aaron-- all duds
The Most Disgusting School Lunches
Our school had dominoes pizza every month. Kids were ecstatic for that and that day saw the most fights occur out of every month. True Story.
Essentials: Guacamole
I disliked guacamole growing up. I was only exposed to the supermarket and cheap restaurant versions though. Then one night my wife and I went to dinner with some friends, all of whom were either cooks, bakers or restaurant managers. They raved about the guacamole at that restaurant, but I was still hesitant. That is until our waiter came back and prepared the guacamole at our table. He cut the avacadoes, tomatoes, onions cilantro, garlic, and squeezed the lime right there. It looked fresh. good and inviting, and my reservations about prepackaged and mass produced guacamole didn't apply, so I tried a little. I ordered another serving for the table because my wife and I were eating so much of it. We are now guacamole experts.
When we have friends over for dinner that haven't had our guacamole, we like to use the same approach. We will wait until most everyone is there and then make the guacamole right in front of them. We have converted a few non-guacamole friends to the green side. We live in GA so we like to use Vidalia onions.
We like to eat it with steak. For some reason it is a perfect pairing.
3 Has avocados, diced
1 medium tomato, diced
½ onion, diced (sweet, Vidalia, or red)
½ lime or 3 Tbsp lime juice
2 Tbs cilantro, chopped
1 clove garlic, chopped (optional)
Combine all ingredients in a medium bowl and stir.
Serve immediately or refrigerate for 1-2 hours for flavors to combine.
'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show
Seriously, this format has been done ten times over, and this version is neither informative nor entertaining. It's boring. Period.
'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show
Drama major? No wonder he is so comfortable in front of the camera. So far, the show doesn't suck.
'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show
Good for Adam.....his personality on tv seems to be pretty true to his real persona. I went to the same college - don't know him well, but hung out with him enough times to get a sense since a friend of mine dated him. He was a drama major at Syracuse, thats why he's so good in front of the camera. He's always been more of a performer than a cook. Haven't seen the show yet - but if i pass by while flipping channels i'd definitely stop. I agree with previous opinions of aaron and lisa - i could totally see lisa do a martha stewart - esque show...and I can't see aaron being very interesting, though i have not seen his show. I'm also a big alton brown fan - so i guess it makes sense i'd be a fan of someone approachable and fun like Adam. Goodluck with the show adam!
Wake N' Bacon Alarm Clock: The Best Sleep-Ending Device Ever
i looooov bacon!!!! it rocks my socks!!
Canned food expiration dates
When I was in the army in 1968, we were given "C" rations that were from WWII. So they were twenty years old and none of us got sick from eating them. They included canned meats, beef, ham and lima beans, vegetables, pound cake, etc.
AS others have stated. Be certain the can is intact. NO LEAKS!
Smell it after opening. Any odd odors??? Pitch it.
'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show
Sorry I'm late ... sorry to Serious Eats, I should say, not sorry to Food Network. I slid by Food Network last night and saw that Adam had a show. I thought it was new! I had no idea he'd won it last summer! Tells you how much I watch FN anymore. First though, good for Adam. Anyone lamenting the fact that Lisa didn't win should look at the current offerings and realize that Lisa cannot save FN with her haute cuisine. If FN wants to fill their schedule with the umpteenth version of "Follow That Food with Gordon Elliott" so be it. The focus is no longer on recipes, at least in primetime where we get to watch people Work For Food, Follow That Food and ask the seemingly endless query How Did That Get On My Plate? +YAWN+
'Next Food Network Star' Runner-Up Lisa Garza Also Handed Her Own Show
Aaron is like Guy Fieri? OW! My tender ears!
Aaron is nothing like Guy Fieri. Guy has personality. Aaron has no personality other than what other people tell him to be. Aaron is the least like Guy Fieri. Adam is the most like Guy. In fact, of the final three, Adam's the only one who has a TV personality like Guy's. Aaron is bland and uninteresting. His laugh is grating and iritating, and his ideas are non-existent. Can he cook? Maybe - sure. But until they invent Taste-o-vision, I don't care about that as much as I care about someone who actually draws you in to watch.
Aaron... being likeable among the masses? Hardly. He was the big loser in Vegas during the one part of the show where representatives OF the masses actually spoke. Adam was the hands-down winner.
Aaron should not have made it past Vegas. In Vegas, Adam was the big winner and Aaron was the loser. If it had come down to a 'vote by the masses', Aaron would have lost, and you know it.
'Next Food Network Star' Runner-Up Lisa Garza Also Handed Her Own Show
I just watched the entire season in 2 days on a foodnetwork marathon (too much time on my hands?).
I liked all 3 of them for different reasons.
But the reason Aaron won is because he has a likeability that appeals to the masses. He is natural, unpretentious and a good cook.
All 3 of them could have a show, though would have different audiences.
Aaron is the most like Guy Fieri, a previous winner. Just an all around good guy and good cook.
'Next Food Network Star' Runner-Up Lisa Garza Also Handed Her Own Show
I totally agree with carolovesme. I couldnt figure out how Aaron won when I've watched people washing dishes and thought "hey that's more interesting than watching Aaron McCargo Jr". The guy is terrible and watching him on TV should be illegal as a form of torture.
Adam, on the other hand - he's great to watch. He has real personality - just like a previous winner, Guy Fieri.
Lisa, while she didn't have much personality, at least when she did show some spark, it wasn't so obviously forced like Aaron's is. Lisa's pilot was wonderful. Adam's pilot was wonderful. Aaron's... awful. Caroloveme is right - his pilot had no innovation at all, and his acting is terrible. Even the food he made was boring .... steak and plantains? Come on. Aaron didn't even come up with the NAME of the show. Heck he didnt even come up with his own nickname. He came up with nothing. Adam and Lisa at least had creative ideas. They must be creative since they stole Adam's idea after not picking him as the winner. And Lisa KNOWS food, just like another food network persona - Alton Brown (though Alton also has great personality, while Lisa has to work at it).
There was no real 'growth' shown with Aaron. From beginning to end, he was bland. Scratch that - he had this sort of growth. He went from being bland to being a bland person trying to force himself, and failing miserably, to have personality.
As for Bobby Flay not believing in Adam's cooking ability.... I have a hard time taking his word as an 'all knowing food god' after the debacle when he went up against Masahari Morimoto.
I'd probably watch Lisa's show if it's as good as her pilot was on TNFNS. I'd DEFINITELY watch Adam's show - any show he's on. He just -draws- you in. Aaron... well.. I really hope they stop the lovefest with him that the Food network judges had, realize you can't taste TV food, and give Big Daddy a time out.
'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show
Someone else brought up something as well. Yes... the food network did rip off Adam's idea for online 'question asking' in a show. Adam has good ideas. Lisa has excellent-looking food. Aaron... I have no clue how he won. Except for the whole 'lovefest' thing the judges were having for him.
Is it because he's black? I don't know. But they werent thinking like network execs when they picked him - you pick a TV star based on people wanting to WATCH him or her.
Even Adam's backstory was better than Aaron's. Losing his restaurant, having nothing left. Then WINNING? That would have been inspirational. As it is, this is still inspirational as well. Going from the bottom back up.
I wouldn't be surprised if they gave Adam a second show if 'Will Work for Food' does well, just like they did with Guy's Off the Hook after the success of Diners, Drive-ins and Dives (though that makes 3 shows for Guy if you include Guy's Big Bite)
'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show
I'm not surprised that Adam got his own show. He was the only one of the final three who had actual personality. It's PAINFUL to watch Aaron's show - regardless of whether he can cook well or not. Aaron has all the perosnality of a limp carrot. Lisa.... same deal, but at least she had personality in her promo show. Aaron's promo showed that even when he's trying to have personality, it's forced. He doesn't have any original ideas - even the idea for his promo show was mainly thought up by others. His vegas 'commercial' was the easiest of the final three - almost as if the people making the contest realized he had no personality or acting talent so they gave him something where you didn't need much to begin with. He should have been dumped from the Next Food Network star back in Vegas when he was hands down the worst contestant, even according to all the 'Vegas' people trying the food. But the judges had a lovefest with him so... eh. One of them saying "The runner stumbles, do you remove him?" Yes. Yes you do - it was a competition - he lost. He should have been dumped.
With Adam, being comfortable in front of the camera seems to come naturally. He's sort of like Guy Fieri. You just -want- to watch him, regardless of whether he's cooking or not. And according to the people in Vegas, he seems to be a good cook as well (according to the Winn chefs). But guess what... you can't transmit taste through the TV. What remains? Personality.
I can't wait to see his show - it's like Dirty Jobs...but with food. Now if they only would realize they chose a dud as the winner. Congrats Adam! And congratulations Food Network on partially fixing your mistake. Finish it by not renewing Big Daddy's Kitchen... House... whatever.
Is the grocery store a 'manners free' zone...
i don't get upset when shopping. i expect to be around morons. i just go with the flow. the only thing that kinda bothers me is when guys are with the wife/girlfriend and you can tell they are following you in the ailes. if someone blocks the way i say excuse me. if they ignore me i bump the carriage. if kids are running around and the parent doesn't coral them i have bumped them to. all is far in Aile war. i usually don't mind standing in line as long as the cashier is doing their job. sometimes i am asked to go to a empty line, which i say thank you very much.
Is the grocery store a 'manners free' zone...
well i have 2 small kids one is 5 one is 3. I sometimes am having a bad day. I never blame a store or random strangers for my bad day. BUT sometimes my little buggers are screaming bloody murder yes I know it is annoying I am TRYING to make her stop. I am sorry she is being difficult and it is bothering my ears as well. I promise to always try to be out of your way but sometimes I am not aware I am in your way. I promise never ever to let my child wear roller shoes in the store(i hate them too). I hate when I see a child alone and always wonder what they are thinking when their are bad people in this world.
One last thing as it is "that time" of year even if it is 75% off is it REALLY worth pushing me out of the way?
Is the grocery store a 'manners free' zone...
I am a bagger at a grocery store and here are my pet peaves:
a. When people realize they forgot to get something after they laid all their items out on the belt ready for check out. It's a huge inconvienance to everybody in line who is in a hurry.
b. When a new lane opens, and the last person jumps in right away (The cashiers here were trained that when they open they need to invite the very next person who has not unloaded their stuff yet into their lane.)
c. People not putting their carts away.
d. Parents with children who are never disapplined that run around screaming through the store.
e. When someone's running to get an item and I start bagging it in plastic and theyr'e like "Can I have the rest in paper" after I bagged like almost everything.
Canned food expiration dates
I am typing this while I am enjoying a can of soup that was stamped "best by DEC 2005". It should have said "better by 2008" because this is the best can of soup I have ever had. I'm so glad I didn't toss it, what a waste that would have been! I was heating my soup in the microwave as I came across this site in a yahoo search for "does canned food go bad?" Although I cannot claim this from experience, I would be willing to bet that undamaged cans would be good for decades. Think about it, everything you buy has a date on it, everything. That does not mean it goes bad on that day, it just depends on what it is. The purpose of food being canned is so that it doesn't go bad. Use you own judgment and common sense. For example don't eat anything that tastes funny and you should be OK.
'Next Food Network Star' Runner-Up Lisa Garza Also Handed Her Own Show
Squinty?? Tha's hilarious. I'm not watching either!
Would you rather give up bacon or french fries?
Bacon is harder by far to give up. Fries do not tempt me. Now tater tots on the other hand I cannot resist. Rather have a tot than a fry any day.
Recent Posts
Recent Favorites
thewrighttaste hasn't favorited a post yet.
Polls
thewrighttaste hasn't answered any polls yet.
Quizzes
thewrighttaste hasn't taken any quizzes yet.
About thewrighttaste
Website: http://www.associatedcontent.com/user/253617/debbie_henthorn.html
Location: Northern Suburbs of Croton, OH
About: I am the owner of a licensed home bakery specializing in artisan-style breads. We also feature our own line of seasonings, mixes and fruit spreads. And, if it is baked, we do it from scratch!
We love FOOD!
Favorite foods: Dead animals - preferably cow and pig! BUTTER! Grilled veggies...pastas...seafood. I just can't name a few!
Last bite on earth:
We have been putting a dab of horseradish into the cole slaw when the cabbage is especially sweet.
I've also started using the dijon mustard more often in deviled eggs.