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Everything posted by Janedujour

  1. Oh yeah. Simmered with onions and stewed tomatoes, on top of rice or couscous. Gotta try the steamed with butter and salt!
  2. So far most of you detest a lot of the foods I love! Slimy is cool. OYSTERS and clams on the half shell anyone? And I love okra fried up with onions and stewed tomatoes. Roasted parsnips I could eat like candy. It's Comfort food to me. Leaving out the diseased animals, I'd have to say no to rat and cockroaches. I'm sure I'll think of other stuff. Oh yeah, probably the blowfish sashimi that if prepared incorrectly causes instant death.
  3. I definately have to get this one! After watching AB's "Cook's Tour" Fergus episode, I went out, bought, and slowly roasted a bunch of beef marrow bones. My mom stopped by just in time to share them with me and we used tiny baby spoons to spread the marrow on toasted homemade bread, and sprinkled a bit of sea salt and fresh ground pepper on top. Yes Tony, it's the "butter of the gods"! Anyway, we felt very posh! (I'll hide the book when my vegetarian sister comes to visit!) She has her faults, but I still love her.
  4. I also made this for the first time the other night. I'd printed Rachel's recipe months ago and have been dying to try it. I absolutely love it!! But, I've always love cauliflower, cabbage, turnips, etc. I'm a root vegetable nut! Try this with brussels sprouts: Wash and trim, cut a bit extra off the stem so the leaves are easier to remove. Then remove each leaf that doesn't fall off. Throw all the leaves into boiling salted water for about 5-6 minutes, then drain. In the pot add 3 TBLS butter, 1 tsp dijon mustard, and the juice of 1/4 lemon (more or less to taste) Toss in sprout leaves and salt and pepper to taste. I also like it with whole grain mustard. Hope you like it!
  5. One of our neighbors told us the BEST worst coffee story: We live in the woods in CT and one day quite a few years ago our pal took a long walk into an area that a lot of older, fairly poor people live. He wanted to be a good neighbor to an older couple he had just met, so when invited in, they asked if he'd like a cup of coffee, he said "sure". He watched as the man removed two hot dogs from a steaming pot on the stove and began to pour the hot dog water in a cup that contained a spoonful of instant coffee!! He somehow got out of there politely without tasting the coffee, and also without throwing up!
  6. I fell for you when I was just a child. You, a squeaky clean curd, still warm from the shop. I felt like Miss Muffett and being born in America's Dairy Land, well... I should have known that I'd love you forever. My friends don't understand me when I shout my love for you, even when you're smelly, and sometimes runny, I defend you and say it's because of your age. They say you're too old for me. I love my little pet names for you like "Chevvy, Mootz, MAN-chego" When we were in Italy and I called you "Reggie" and "formaggi". I felt like a slut when I was offered more than one of you at a time on a rolling Magical Mystery trolley that held your treasures! I love it when you're really fresh and I love it when you're on top-----------of my Eggplant Parmesan and Lasagna, bubbling away and oozing. I even forgave you that time you went away to Switzerland and came back "holier than thou" I still wanted to be with you more than ever. This could never be a BRIEf affair, queso mio.I can't let go. Each time I face a camera lens I can't help uttering your name, with a tear in my eye, I smile and quietly whisper: "Cheese"
  7. I've never heard that it was synthetic till now. So what is it? A concentrate from some type of other mushrooms or fungi? Has anyone had "White Truffle Flour"? I have a small 1oz? jar that my mom gave me. It was a premium for NPR so I think she paid about $40.00 for it. Anyway, the smell is so pungent, but even a 1/4 tsp really adds a nice flavor to sauces, soups, etc. What is this stuff I've been using?!!!!!!! Probably cocaine...
  8. Thanks Soba for your vast knowledge! I'm ashamed to say that all of that is news to me, especially the added water content, and I grew up in Wisconsin:The Dairy State!
  9. OK, yes that makes sense:masking a multitude of sins. Our wonderful food manufacturers! Thanks for the tips
  10. Dave, is that the only difference? I usually don't measure salt anyway (except for baking of course). I use the old palm method most often and taste as I go.
  11. I know I know, one has salt, the other doesn't! I mean in cooking, sauces, baking. Is there a real difference in the finished product between say, using unsalted butter, then later adding salt to dry ingredients, or using salted butter, then later not adding additional salt? I love using unsalted butter on my bread, but have often wondered if there's really a difference when cooking. P.S. I am working on a project that may turn into a business and I may need some guinea pigs in the future for taste-testing. I'll keep you posted! Jane
  12. Before the "Net", did they correspond by mail? Or have meetings?(23 chairs, 23 coffee cups, 23 cookies )
  13. It does seem a bit "worship-ee" for me. Was it Groucho Marx that said "I'd never join a club that would have me as a member."? Well, except eGullet. I am so thankful that I somehow found my way to this site through the FoodTV , Cook's Tour site. I think it was Chric Cognac. I am even doubly thankful that some of the other creepy "posters" didn't follow me. Tony Bourdain is great. I've read his books and watched his show and he's helped me renew my love of all things food. He's also made me feel less ashamed to admit that I like to eat some strange f**king stuff! But, I don't want to be in his "fan club" either. I'm not the autograph seeking type, I guess. It's cool that he posts here and it's great that he keeps us informed as to what he's working on, or trips he's taken and the people he's met. Tony, what's your take on this group? Let us know when the convention is and we can all show up wearing camouflage shirts and chef aprons!
  14. "WIZARD OF OZ II" Cast includes: Emeril Lagasse...The Wizard Sara Moulton....Dorothy Toto....A fattened goose Sandra Lee....Elvira Gulch and the Wicked Witch of the West Julia Child...Glynda, the Good Witch The Scarecrow...Tony Bourdain (now stuffed with tobacco, so a lighted match could still be bad, unless he wanted to smoke a finger or two) The Tin Man....Jacques Pepin (oil can now filled with extra virgin olive oil, or use melted butter) The Cowardly Lion....Mario Batali (he 'aint afraid of anythin'....well except Dr. Atkins. No pasta?? RRRRuuuuuggghhhhh!) The Mayor of Munchkin City...Wolfgang Puck (awfully cute in that green suit and the accent will work) The Coroner of Munchkin city...Gordon Eliot (just because) The Munchkins....played by a box of 50 In this sequel Sarah becomes angry that her Christmas gingerbread house just isn't perfect so decides to destroy it. She swings it over and over her head and then lets it fly around the room, but it hits her hard and knocks her out. When she awakes, she's in Munchkinland permeated with that Dunkin' Donuts smell and powdered sugar. The rolling munchkins escort her to the yellow brick cheese road to continue her adventure. She soon meets her three new pals. Tony is in a corn field, but had just slaughtered a pig back at the barn, and was downing some shots of tequila 'cause he was feeling a bit wobbly. Jacques was in an orchard, but sharpening his knives when his back went out. Mario was in the orchard also, but digging for truffles around the tree stumps. The three friends encounter Sandra Lee who traps them in her spotless kitchen and tries to force each one to make a dessert using Pillsbury crescent rolls, maraschino cherries, and cool whip. They finally escape when Toto the goose attacks her and then eats all the dough, cherries, and cool whip. Then it' off to THE EMERIL CITY to try to convince The Wiz that HE needs to go home. He's taken over all the controls at FOODTV and will soon rule the world if they don't stop him. In the giant palace a huge image of his head has been created from pork fat coated with essence (garlic salt, onion powder, black pepper, paprika, cayenne) and it seems to be screaming at them just saying "BAM!" and "Kick it up a notch!". Toto sees something and waddles over to the nearby studio kitchen and begins tugging at the real Emeril holding a microphone. He screams "stay away from the man behind the stove!!" but collapses in exhaustion. When he awakes he's in a cozy bed with Hilder by his side. He says "Where am I Ma? "Why, your in Fall River, son, where you've always been" "Really? Gee, I had the strangest dream. And everyone was there. Cousin Sarah, Miss Lee our bitchy neighbor, the farm hands, Tony, Mario and Jacques, and it was really beautiful. But I kept telling everyone that all I wanted was to go home, so they sent me home! There's no place like home." "Hey Ma, I'm hungry. Fix me some goose liver. Please....? "Ha ha. Come on. It's time I taught you how to cook. Light fades as they stroll into the kitchen arm in arm. THE END (roaring mgm lion)
  15. A good list Trish! I love Iron Chef too and have also seen many episodes repeated. Is it actually still being produced in Japan? I never know how current each competition is. Some of the judges occupations are pretty funny. my favorites being the "fortune teller", pro baseball player and his wife, and the lounge singer guy. I love to see how they enjoy the dishes. On one episode a demure actress tasted a wonderful porridge and claimed giggling with hand over mouth "Ohhhh, Ohhhh, this makes me sooooo happy. It reminds me of when I was a little girl in _____" It's hard to pick a favorite. Chen always looks like he's having so much fun and has a great sense of humor. Morimoto is just so cool
  16. My mom found me a 1961 "New York Times Cook Book" Edited by Craig Claiborne which I've been perusing. It's great. The photos are horrible, even the color ones make anything look un-appetizing! Haha. Many recipes are classics, but all pre-cuisinart and pre-sushi! Just once fois gras is mentioned, and we are told to always serve cold, cut in small cubes, and with buttered toast points. Everything is served with "buttered toast points"!!! So 60's!
  17. True. I might think of him (Jackson) when I hear "Fool on the Hill" though. I'm sure Paul likes M&M's, but they're called "Smarties".
  18. But doesn't Jackson own all the McCartney copywrights? Now that's depressing!
  19. Jason, how profound! Maybe M&M's could use "Ebony and Ivory" as the jingle for their new product!!
  20. Just one bit of advice: Stay away from Harrod's Food Hall. It's torture... Personally I would skip breakfast and lunch (Ok, lots of coffee, tea, and biscuits) and eat a good dinner out every night
  21. Sounds good. Do they call for almond extract? If not , add a few drops. Therese, i love the divinity/fluff story. I've never made anything like that or homemade marshmallows or crunchy meringes(with almonds!), but they're all kind of the same thing, just cooked at different temps, right? I tried making Jamie Oliver's glossy sesame bark, but mine was more like sesame crystals! I guess I need a candy thermometer huh?
  22. These knife conversations are painful to read today as I sit here with my thumb wearing a big white chunk of gauze and tape! Story to follow. Varmint, I have two Kyocera white ceramic knives that I've had for about 4 years now, one a paring knife, one I believe an 8 inch chef? (I think one was $100.00, amd one $60.00) I love them, they are very sharp and cut beautifully BUT are much more delicate than I thought they'd be. I like a lightweight knife because I have small hands and feel I have more control. I finally had enough little chips in them to send them for sharpening (you pay 10.00 shipping only) Of course the chips were my fault. They cannot be used for any really hard vegetables like rutabaga, and never on bone. As a lark my hubby saw the "Miracle Blade" infomercial (the horror) and ordered the set for $39.95, mainly because I need a bread knife and you get two in the set! I hate to say it but they are f**kin' sharp. I was using the "rock n' chop" cleaver last night and sliced a bit the size of a pencil eraser off the tip of my thumb. Shit-you know that horrible feeling where your holding and squeezing paper towels around the wound and you just don't even want to look at it? Anyway I have all kinds of knives and I think I've come to the conclusion that I'm a pretty good cook now and as long as I have a SHARP knife, no matter what kind, that is what is most important. I wish you luck in your search!! jane
  23. If one can deep-fry batter coated Mars bars, I see no reason why you can't do it with Mike & Ike's. I nominate you to do an experiment and write about it. How about "Good 'n Plenty" in a nest of roasted fennel? Maybe I'll try the mike and ike with tempura batter. It'll probably just be a gooey mess!
  24. A few weeks before Thanksgiving I decided to bake pumpkin bread, one of my son's favorites. I decided to try Mark Bittmans recipe from "How to Cook Everything" and I doubled it, or thought I did. I'm sure it was my fault: I left something out or didn't double an ingredient , or maybe my leavening was old, because the result was three brick like loaves that really were pretty awful and very bland. (since then I made great pumpkin bread by using an apple cake recipe and substituting the apple for pumpkin) I didn't feel like just throwing the bricks out, or giving them to my son for paintball targets, so cut them into little squares and spread over cookie sheets with exta cinnemon and sugar and baked in a low temp oven till crispy. I then processed all these crunchy squares in the cuisinart to use (later) like graham cracker crumbs for a cheesecake. I passed the crumbs through a sieve, and was left with little hard crunchy nuggets of pumpkin flavored bread that reminded me of Grape Nuts, so put them in a baggie just to much on. They're really good, but you gotta watch the teeth! About a week later I was watching "Unwrapped" on Food Network late at night and Marc Somers was interviewing a woman from Post Cereals about the history of Grape Nuts, how it's the oldest(?) packaged cereal, and the recipe hasn't changed. A film clip followed and she proceeded to say " well, we actually get grape nuts by baking loaves of bread! Twice! 'till they get really hard and crunchy, then the loaves get chopped and tumbled in a big cylinder" etc. etc. I just started laughing out loud Anyway, I hope someone else appreciates my blunder. Any other good one's out there?
  25. How about , Burrito progression: On a large round plate, eat clockwise: Burrito water in cylinder glass(warm chicken consomme with smoky paprika dust) Four smashed steamed pinto beans topped with tiny onion dice, red pepper flakes, with garlic sorbet dollop Crispy fried manchego cheese round garnished with avocado and lemon mousse Eat like chips and dip Tiny flour tortilla rolls(2) with piped in beef tartare blended with ripe olives, lime and sea salt Texas Pete's Hot Saucee Sorbet on a spoon. Eat while viewing a picture of a Taco Bell USA Ice Chips When are you opening El Bulli West? Ha ha. I love this whole way of eating. It's sounds so fun but is serious about tastes and flavors too. I have nothing but respect for Adria and chefs like him. I watched a show featuring Grant Achatz of Trio in Chicago and it was amazing. He keeps his staff up late after each closing to go over the next eve. menu and is also really into the "aromas" thing. But I always think of Hawkeye from Mash who's perfectly driest martini was to drink straight gin (or vodka?) while staring at a picture of the guy who invented Vermouth! Once I got on a "nostalgia" theme in my head and I thought of deep fried "Mike and Ike"! I wonder if you could coat them in batter?...
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