Jump to content

kellycolorado

participating member
  • Posts

    284
  • Joined

  • Last visited

Posts posted by kellycolorado

  1. I bought the holiday pack a few weeks ago at Target. I'd been wanting to try it, but last year they sold out. This year they were on sale- That should have been my heads up!

    I have been too scared to try them and now there's no way. Thanks Marcia for sacrificing so others may not have to suffer.

    I figure if I keep it around long enough, one of my husband's old college friends will come stay with us and get drunk enough to agree to try them. :cool:

    -Kelly

  2. I gave up (am obstaining from) the same as Therese right now, plus soft cheeses and cole slaw, unless they are from a small producer. I think the risk of listeria from mass produced factory sources is not insignificant and pregnant women and their unborn babies are much more suseptible to listeria.

    I ate some nice wild smoked salmon when I was a few months pregnant- I didn't even know I was supposed to avoid it until someone mentioned it! And I forgot and ordered some cole slaw I was craving a few times (made in house). All is well though. :) I had never heard about sage, garlic, bamboo shoots etc. Hopefully they are OK at culinary doses because I ate them throughout both pregnancies.

    -Kelly, who is dying for a glass of wine... and some camembert... sigh...

  3. I too bought the book a year or two ago, along with Wild Fermentation, a great recipe book on fermented foods.

    I enjoy reading the side notes and the "know your ingredients" like some people have mentioned. Reading the nonfoods in these packaged items drives me to make them from scratch (or buy them from the health food store when I don't have time.) I haven't tried a lot of "recipes" per se, but have been eating steel cut oats soaked overnight with a bit of yogurt or miso, drinking unhomogenized milk, more yogurt and miso, less processed foods, etc. Being busy I haven't tried my own lacto fermented olives, but bought some wonderful ones at the farmer's market last summer, as well as some wonderful unpasteurized pickles. My daughter was highly intolerant of dairy and I'm trying to help her digestion, as well as the whole family's. She seems to digest goat cheese and organic plain yogurt without problems now.

    One big change was buying my own chest freezer last year and buying a 1/4 of grassfed beef. Next month I'm buying a naturally raised lamb.

    I made a wonderful root vegetable kimchi from Wild Fermentation last spring and plan to make my own beer and honey wine this winter. (Nourishing Traditions focuses on non alcoholic fermented drinks, but I am going the Wild Fermentation way and have decided they are OK in moderation).

    I have big plans for next spring and summer and trying some more recipes. Hopefully my motivation will stay high. :-)

    -Kelly

  4. They are supposed to be airing Arrested Development and then the "French Chef" episode of KC tonight but our FOX affiliate is just showing another episode of Prison Break instead. I'm confused. It looks like all the episodes will be shown on the FX channel on Sunday Nov. 27th though... Time to set the DVR.

  5. On my countertops: (too much)

    K/A stand mixer (not used enough but too heavy to life in and out of cupboards)

    K/A food processor "

    toaster oven

    microwave

    drip coffeemaker

    moka pot

    coffee grinder

    breadmaker

    in cupboards and shelves:

    spice grinder

    rice cooker

    Crock Pot

    2 ice cream makers (1 is a gift)

    3 blenders (can you say "wedding gifts")

    mini food processor

    Foreman grill (aka my panini maker)

    4 cup drip coffee maker

    Krups Moka brew

    immersion blender

    waffle maker (somewhere!)

    pizzelle maker (another gift)

    I think that's everything. :)

    -Kelly

    edited to add the breadmaker...

  6. I love lamb, especially Indian, greek and all types of middle eastern preparations. Especially leg of lamb and lamb shank. Oh and lamb tagine and lamb chops are good too. :raz:

    I just made some (cooked) lamb kibbeh the other day for the first time and enjoyed the leftovers tonight. Sooo good. I am about to buy a whole grassfed lamb for the chest freezer next week from a local farmer that I found through my CSA. Can't wait! It is so much more economical that way too and I'm cheap. :raz:

  7. I liked the last episode the best like some others. More foodies references and food shots. I don't need laugh out loud funny personally... I can't wait for the show with Michael Vartan- old Alias co-stars back together. I hope he speaks lots of french since he's fluent. They could make this episode pretty amusing with american/french chef rivalries.

  8. Really high end dining? Beyond the Broadmoor you've got me. The Briarhurst Manor in nearby Manitou Springs *may* be a good choice if you like wild game, but it is very uneven, especially on weekends and holidays. Let's just say that there are some very drunk guests at times and they don't seem able to handle them nor handle large crowds very well.

    Wait, how could I forget The Clilff House also in Manitou Springs. Oh, maybe because I have a toddler and don't get out much lately. :raz: They have a good wine list and are in a quaint bed and breakfast type hotel. Still not very fine dining in the standards of a cosmopolitan city though.

    Good luck and let us know where you end up dining.

  9. Thanks for the info on your find! I love a good Pho Ga and will definitely check it out next time we're home visiting. I hope everyone on eGullet in the mood for Vietnamese (or Chinese) checks it out so it stays in business. :biggrin:

    I just wanted to report on a new (to us at least) find for terrific Vietnamese food -MisSaigon - on Ellsworth at the corner of Stone School (same strip mall as Tios and Ahmos). 

  10. We had lotsa food in the cafeteria on the meal plan (it's hard to mess up the salad bar and yogurt and cereal LOL!) and little time to cook, but my roommate made me my first tuna melt freshman year, using her (not allowed) toaster oven and cheese slices in our (allowed) mini fridge, she often skipped the cafeteria and ate this for lunch.

  11. Oh, I forgot to report back- I downloaded the pilot a few weeks ago and overall I really enjoyed it. It didn't make me think of Bourdain per se, but it was entertaining and there was some focus on the food and the cooking.

    Of course with Bradley Cooper in it, it would have to be totally abysmal for me not to like it. :biggrin: I hope the show is successful and gets better and better.

  12. I was going to say Mon Jin Lau too but I've never seen the name on butcher paper anywhere but Macaroni Grill either. :biggrin: Hmm, I wonder where you went. Mon Jin Lau is one of my sister's favorite places and she'd probably like the food at this place too.

    I was taken for a meal to a fairly decent Asian/fusion restaurant in the area - I can't remember where or the name. All I remember is that the table had a piece of butcher paper on it so that our server could write her name on it with a flourish. I was quite taken aback: have never seen that anywhere else.

  13. Yum, pentagram cake! Maybe a blue curacao and tequila cocktail to go with it, with blueberries floating on top. :wink:

    [Oh lesfen please post to our dear Sandy's fan page soon!  I only regret that we won't be able to sing the praises of another of her holiday classics:  the Star of David Cake. Surprisingly, she also used store bought angel food cake, but decorated the "cake" with canned vanilla frosting died blue, stuffed the center with marshmallows and decorated it with fake pearls strung on wire which allowed her to create the "Star of David" atop said cake.  The only drawback was I believe her "Star" had five points instead of six! :shock:  Mysteriously, Foodtv has removed this classic from their website. Can't imagine why.

    Edited for technicolor emphasis.

    Done and done. Over 200 Fans Strong, baby.

    I missed the Star of David Cake... I'd be curious to know what kind of bitchin' cocktail she whipped up to wash that bad boy down. Woof.

  14. I haven't had as much of an appetite the first trimester, maybe because it's the heat of summer this time... All these beautiful CSA vegetables coming in and no energy to prep and cook them into something interesting half the time... Maybe the appetite will come with the fall weather.

    Funny, sometimes I feel like I could just eat out every night, whatever sounds good at the time. The only thing keeping me from that other than the budget is that everything tastes so darn salty lately!

    -Kelly

  15. I just have to say that I think this is the funniest (and scariest) post I've seen on eGullet. :raz:

    I have watched her show.  The following are reasons why she must be stopped:

    -She decorated a store bought cake with canned frosting and CORN NUTS!

    -All of her beverages are either mind-numbingly sweet, syrupy crap, best suited to making your 5 year old into a tasmanian sugar devil, or are full of mixed liquors--guarenteed to send you to worship at the porcelain altar the next day.  She even engourages one to serve these "shooters" or whatever TF they're called,  for your 10th anniversary, in order to "make it like your first! <nauseating giggle>" When you apparently passed out insensibly, mid-foreplay.

    -she uses live fish for party decorations, and wraps marshmallows in canned fondant for kids parties.

    -she uses breakfast sausage in asian wontons, and Stove Top to fill her Steak Pinwheels

    --She makes cookies from canned frosting and graham cracker crumbs.

    -her show contains a curious phenomenon, named by the TWOP boards as "Milli Vanilli Hands." She's often shot from the neck down, especially when demonstrating some sort of technique, like chopping, or shaping. . . Like its's not really her.  Since the particular dish she's working on usually looks horrible, and then out-from-nowhere comes a much better specimen of the same dish, it is clear that she is very very reliant on her food stylists, and that she just doesn't have the chops.

    -she bombed on The View, of all places.  Joy and that Vierra woman declared a lot of her stuff to be gross, unhealthy, or hardly time-saving.

    She. Must. Be. Stopped.

  16. Doesn't say free range (on their website) so I assume they are factory farmed

    You piqued my curiousity!

    from http://www.smartchicken.com/diet.html

    We are dedicated to the welfare of our birds and keep each bird healthy and stress-free.  All birds are given access to the natural outdoor environment on our free range with plenty of access to fresh air, sunlight and clean water.  We practice sustainable agriculture to ensure the preservation of our environment.

    Looks like I will be heading to Super Target of all places :raz: to try one of these out next month when we're back in Colorado.

  17. It was a lot better before the sellout when they were local. Try the Garlic fries and Marzen beer.

    Yep. It's certainly not what it used to be unfortunately. I only go there for the fries and Marzen now, maybe a meal at the Palo Alto location.

    I was so excited when they opened the Broomfield, CO location, but the food just wasn't as good and extremely salty. I think it was an oriental salad and actually inedible and I'm somewhat of a salt fiend too. It also had a very "chainy" feel. The Hawaii (Honolulu I believe) one we ate at several years ago wasn't very busy and felt chainy too.

    Of course now I mostly just buy my garlic fries frozen at Costsco and my marzen bottled at the grocery store. :smile:

  18. Angela, I closed a handful of times and once had to dump in the huge block- Back then it was half lard and half veg oil. I almost hurled from the smell. I can still remember it. Shortly after that they switched to all veg oil (late 80's). After that I was allowed help the few times the oil needed changing on my shift. :biggrin:

    One of the worst jobs was when the fry vats got empied out and cleaned--that's one thing you don't want to spill, a huge bucket of dirty oil.  But!  What fun it was to take the huge cube of shortning, or lard, or whatever combination it was, and smoosh it down into the empty vat.  Great for soothing dry skin.  :biggrin:

    A

×
×
  • Create New...