msfurious1
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Posts posted by msfurious1
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Mummy should not be directing you to give her 58 year old son unsolicited lessons on cooking.
From your posts, it doesn't seem like Toot's has much interest in cooking. Why would her son have any interest at this stage in life?
Since you've never met him, cook for the three of you as you stated and just get to know him.
You can feel him out and see if he actually has any interest. If he doesn't, just get to know him and be friends.
You could always direct him to egullet to ask questions. We're open 24/7 and always looking for new members.
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I grate garlic for most recipes. I use a knife to press it further if a paste is needed.
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That Toots is something else. Always asking you to come up with recipe ideas and cooking.
Use them like any green. The easy way is to just saute as you said and top crostini or add to a pasta dish.
You're missing out on not liking beets, Shel. They're nature's candy.
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The owners are taking tremendous advantage of your duties as a hostess. What in the world are the waitstaff doing while you are buzzing around doing their job? Are they seating patrons in their own sections?
I'm sure the waitstaff are just sitting around with their feet up smoking cigarettes and drinking coffee or having coctails. <sarcasm>
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I like your idea of dessert! Looks delicious!
Oh yes. A big platter of "dessert" and Anna's beer (or two) would make for a very happy lunch.
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I love to stuff those small zucchini in Shelby's picture. Slice in half and scoop out the middle. Line a sheet pan with the halves and then make the filling. I usually just go simple with the stuffing. Saute garlic and onions and then add the scooped and chopped zuc insides with maybe a few extra chopped or grated. Add cheese and breadcrumbs and bake until the squash are browned and soft. My kids would fight over them and the whole sheet pan of 10 or 12 zucchini would be gone quickly. Stuff them with any favorite stuffing - mushroom, meat, etc. added.
Yellow squash isn't a favorite. I find the skin can be tough. I asked the farmer at the farmstand how he ate them. He told me to saute some onions and the squash and scramble some eggs in. I do enjoy that with some buttered toast for breakfast. Both yellow squash and zucchini are also good stewed with tomatoes garlic and onions as talked about the green bean idea thread.
Those buttersicks are interesting. I'll have to look for them.
Batali has a zucchini and pasta recipe that is simple and good. He slices the veg 1/2 moons and sautes with garlic. I prefer to grate the zucchini and saute with the onions and garlic until the liquid is gone. Then add back some salty, starchy pasta water to make a saucey sauce along with grated cheese. I've always used more zucchini than the recipe calls for. Pounds and pounds. Probably near 4 or 5 lbs. It cooks down to nothing. Another recipe that my kids love that uses a lot of the veg. You can top or stir in ricotta, too.
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Green beans, like a lot of other veg/greens, are surely good stewed with tomatoes, onions and garlic (pork fat? yes) and that's a good way to go.
A pound of beans isn't really all that much. Even for 2.
If you're not a fan the bean, go ahead and make a green bean and potato salad and then you can enjoy it too.
Just move the beans to the side for Toots to enjoy. Make a garlickly/lemony vinaigrette, Add to hot cooked chunked red potatoes and green beans with some raw red onion and red peppers added and toss. Eat it warm or chilled.You can also pickle the beans. have as a side side dish - or you can add to cocktails if that seems like something you'd fancy..
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But, it's all for a greater good, amiright?
No.
Whatever PD gets is of her own doing. It's all about what she's said or didn't say.
If her employees or former employees speak out about how good or bad she is, I'm not going to get all pissed.
It's expected, isn't it?
She doesn't need to shutter her restaurants. We'll see if people continue to come. I think that they will.
If stores/outlets/publishers chose not to associate with her that's their decision.
She can continue to sell her pots, pans, cookbooks and DVD's in another place for the time being.
She may now have more savvy and modern advisors and lawyers and is getting better advice and that may get her back on track. But really, she needs to understand the whole issue that brought her down. I don't think that she does. If she doesn't, she's made a ton of money. Retire and be happy.
Hopefully brother Bubba is getting the help that he needs. It was his actions and deeds that brought her down, but she continued to make excuses and cover for him.
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If you're still thinking of serving the leftover steak to guests with some of the suggestions made here - Maybe quesidillas? The leftover steak (room temp-not reheated), sauteed mushrooms and onions and blue cheese.
Or just keep the leftovers for yourself and start over for the guests.
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Then there is this series. I haven't watched since I was linked to it last year.
It's very entertertaining to watch if you have the time and inclination.
Going to youtube, there is part 2, part 3, part 4...
I do so enjoy Giles and Sue.
"I look forward to a week of constipation, hearburn and gout."
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Good memories of walking into the house to the smell of one of the first fall type meals. I think that I grew up eating them too, if it's the same thing as a daisy ham.
My mother would make a boiled dinner with it. Simmer if for quite a while, then add peeled and large cubed potatoes to simmer till just about tender. Then at the end, add a bag or two of cleaned spinach. That was back in the day when the spinach was sold in a bag, but it came sandy and had to be washed well. It came with big stems that you had to strip each leaf of. That chore is elimated in this day and age, it's all tender baby spinach in those bags, baby.
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Rick Bayless
Ludo Lefebrve
Cindy Pawclyn
I just went over and watched the Bravo videos. It looks like the third chef is Wilo Benet.
Quickfire challenge - "color"
Elimination challenge - "street food"
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Northern Jersey Shop Rite --
2-4lb $9.99lb
under 2lb $6.99
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As a first course, steamed mussels and/or clams done on the stovetop or a platter of cold boiled shrimp with a spicy dipping sauce.
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If I had to cook something, it most likely would be spaghetti or some sort of pasta and tomato sauce with a lot of shaved parm.
I pretty sure though, that all the while that I was stranded, I probably would of been wishing and dreaming of being served a good burger or steak, medium rare with french fries or pizza maybe...and chocolate cake with coffee ice cream.
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I just clicked on Tastespotting. I can't help myself. I'm still having trouble breaking my daily habbit.
I found good news in these couple of updates.
UPDATE 6.19.08:
In trying to resolve this situation, TasteSpotting.com is in the process of having a new owner. She would like you to know that "we're just marinating a bit longer, but tastespotting will be back shortly..."
Also, a link to Liqurious.
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I don't know if this will help. Anyway, it's another idea.
I found this link to a Chocolate tres leche cake recipe with a flan/custard filling. The filling is made and then frozen to make assembly easier. I'm sure that it could be made with a plain sponge instead of chocolate.
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I just happened to see this blog yesterday while perusing Tastespotting. I thought that I'd post it here if any EG bakers might be interested.
I did bookmark "the recipe" for myself to try sometime in the future.
*angiespangies WD-40 for cake pans. Make sure nothing sticks to your pans.
#11537
Professional Style Pan Release
1/2 cup canola oil or vegetable oil
1/2 cup vegetable shortening
1/2 cup all-purpose flour, or 1/4 cup cocoa and 1/4 cup all-purpose flour
Place all ingredients into a mixing bowl.
Using an electric mixer, beat until mixture is well mixed, and is light and fluffy.
Use a pastry brush or basting brush to apply to pans before baking or cooking.
Store at room temperature in a tightly covered container.
If it seperates while being stored, just give it a quick mix before using.
Lastly, if you choose to store this in the fridge, let it return to room temperature to increase spreadability.
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I agree with everyone, that jacked up, cuss mouth Andrew dude that didn't know how mayo was made HAS to go (he didn't even know what the ingredients were!).
I thought that Andrew was just being sarcastic because Richard was using his "bought" mayo and then telling Andrew that the kitchen didn't have it, but there were eggs and oil if he wanted to make it. I least I hope he was.
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The "embellishments" to his resume came to light a few weeks ago when this article was printed in the St. Petersburg Times. I believe that's when the network received many emails and started looking into his background. The Food Network should have done some fact checking before.
Maybe it all sounded good to them and he seems to be a convincing man.
I hope that he at least will still open the Ooze and Schmooze restaurants.
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Bless her heart, I guess I was wrong about dear Sandra: http://www.foodnetwork.com/food/recipes/re...6_31910,00.html Any idea how one might even begin (or want) to eat this?
That napoleon reminded me of her Apple Pie Napoleon. I watched with jaw dropped as she took a perfectly fine apple pie and smashed it to smithereens to make her "dessert".
From her ingredient list and per her instructions -
1 uncooked crumb top apple pie - Bake apple pie per package instructions. Let cool. Once cooled, break up pie with a fork.
On this show, she didn't bother with the monkey business of baking a frozen apple pie, she just used a store bought pie.
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On occassion I have a late night indulgence of - a bowl of Kelloggs cornflakes, sliced banana, just a sprinkling of sugar with a little pour of cold - cold heavy cream all over it. Nirvana in the night.
Years ago, I had read in a John Lennon interview with Rolling Stone that he enjoyed cornflakes and cream. He had ordered it from room service during the interview.
I was in my 20's and up until that point I had only had my cereal with milk, so I had to try it. It was sooo good. It is only made better by adding the sliced bananas (to the cereal that I grew up eating as a kid '60's) and the small sprinkle of sugar.
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The Food Network's timeslots are filled with dreck. I usually only make a point to watch on Sunday at 1pm to catch Nigella Lawson. That's when they show episodes of either her Bites or Feasts shows.
There have been some new PBS shows added in my area (New Jersey/New York)
The Best Recipes in the World with Mark Bittman
Mario Batali makes many appearances on these Bittman episodes, I believe.
These both are a travel show of sorts - with some cooking - I find them to be an informative and enjoyable watch. PBS does it so much better than FN.
Chef's Story is a favorite - a 26-Part Public Television Series Featuring Interviews With Today’s Culinary Legends -
I've caught the first two episodes. The first, with Rick Bayless and last week Anthony Bourdain was the chef/guest. Today's guest chef (according to my listings) is Lidia Bastianich. Next week is Andre Soltner.
* Another brand new show that I caught (by accident) last week - Secrets from a Chef with Hubert Keller. It wasn't mentioned in my listings. It aired when Simply Ming was scheduled to be on.
Still looking forward to seeing Sara Moulton on PBS. Does anyone have any info on that. I thought that it also was to air April 2007.
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My Italian MIL would often make fried cauliflower and use the leaves as well as the florets.
She'd blanch it all. Dry the veg and leaves well (she'd cut the leaves into strips), dip in beaten egg, then seasoned flour and shallow fry. Delicious.
This is also how she prepared cardoons, which is what the fried cauliflower leaves remind me of in texture and taste.
Teaching Someone How To Cook
in Cooking
Posted · Edited by msfurious1 (log)
The OP needs to find out if his friend's son even wants his his self admitted limited help to learn to cook. He hasn't even met him.
All the suggestions are good advice for what to start out teaching someone how to cook, the title of the thread.
What is not known is if the all the advice that has been given on these last few pages is wanted or needed in this specific case.
(Dollars to doughnuts, I'm sure that there are other threads somewhere here on this same subject.
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