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Everything posted by dougery

  1. Convenience! The key word is brought to light! (I have been accused on more than one occasion of being a slave to this word). I'm with you on the fact that it's irritating as hell that we're too lazy to cook these days, but on the flip side (forgive me for playing a little bit of the devil's advocate) with it taking two incomes to take care of most families these days, and spare time becoming more and more scarce, it's becoming much easier to rely on conveniece foods rather than home cooked meals.
  2. Definitely my mother and Graham Kerr. I loved helping my mother in the kitchen and she always had a great time cooking some of the most delicious meals which rubbed off on me. When I was a kid, I got a huge kick out of watching the Galloping Gourmet. This guy is such an entertainer! May not be my favorite chef, but I definitely owe him my gratitude for getting me hooked on cooking!
  3. The latest info on the expanding waistline of American's was posted nationally yesterday: http://komo4.com/stories/38708.htm I don't intend to start a flame war here but this issue is kind of a "chicken or the egg" topic. Yes there is a growing demand for high caloric foods and every individual should hold themselves accountable for their own health (everyone has the right to eat what they want to), but this open's up a whole can of worm like questions: * I strongly believe that every individual has the right to eat what they want (that is culturally acceptable, no cannibalism in Seattle thank you very much! Please see the cannibalism thread for more information ) but when it has a detrimental impact on others (ever growing insurance rates due to obesity related illnesses) when does a person’s choices become the concern of the population? * Similar to health related illnesses and the tobacco industry: Should the food service industry take some responsibility for the health of the population? In this litigious society we live in we have already seen some abhorrent cases in the food industry (recent article on a lawsuit against McDonalds for one person’s woes due to poor eating habits). This case was an obvious attempt to make a fast buck and I was really pissed off when I first read this, but it begged the question; “ Should we hold establishments accountable for their role in promoting eating habits?” No one will dispute the fact that cigarettes kill, and that big tobacco should educate the population that cigarettes are not good for your health. The tobacco industry is slowly but surely slowing it's efforts to glamorize smoking. We do not want to tell people what they can or can’t do regarding cigarettes, but at least the tobacco industry is starting to realize that if they promote smoking without informing people of the health risks, they will be held accountable. Should the fast food industry and other food service establishments follow suit? * Ala life VS art debate: Are individuals responsible for creating the demand for unhealthy foods and the food industry is just catering to that demand or is the food industry growing the demand through promotion/media? The reason why I pose these questions is that this news report really hits home to me any my family. A loved one of ours is suffering from severe effects of diabetes due to obeisity. My wife works in the field of gastroenterology and encounters weight related illnesses all of the time, and shares these sad stories with me every day. I write this only to stimulate thought and discussion, not to kick off a mean spirited war of words.
  4. Rachel ray is good for the food industry and foodies. It seems that every food related bulletin board has articles on Rachel (check out Knifeforums.com, PG13 though!). Sure she's a capitalist foodie celebrity, but food is a big business and this is America... Like it or not, she get's people talking about food! Now that aint that bad is it? (I don't agree with her latest choice of knives though... FURI!?... Give me a break )
  5. From BC eh Moosh? Ketchup is every Canadian's friend! ; )
  6. Mountain potato with slices of maguro, scallions and soyu then put on hot rice... mmmmm.... Maybe a dash of bonito to top it off! One of my favorites!
  7. Hey, what ever happened to the King Cafe? Although their Dim Sum was a bit greasy, they had the very best Lo Bak ko I've ever tasted... I'm going to miss that place!
  8. Branks BBQ is pretty good, 13701 24TH St E Ste A2 Sumner, WA 98390-9676 (253) 891-1789 I've never even attempted to ask if they do vegetarian but it's worth a try!
  9. dougery

    The Basics

    Wow... this question varies depending on culture, in the US I would say * egg preparation (boiled, scrambled, etc..) * making a basic chicken stock * Read the directions off of any quick prep dinner (Banquet, Swansons, Betty Crocker etc..) Japan: * Boiling rice * making dashi * basic broiling (fish) Canada: * Opening a ketchup bottle ; ) (joking)
  10. Without a doubt, modern hygiene practices and the sneeze guard. Electric home refridgeration also...
  11. I love that stuff! My bottle is about the same age and I still have half left! I add one drop to dishes and they are still too hot! Now that I have a little baby, I have to be REALLY carefull with how I use it. BTW, did you know that bear spray (the kind used to scare off big bad bears) is food grade pepper? Haven't tried it on any dishes but it would make an interesting addition to someone's menue.
  12. Uh...how old is he? ← He's only five months now, just starting off on rice cereal but I'm getting really excited about cooking for him! It's going to be a whole new cooking adventure!
  13. Thanks for the kind words of support in my use of the humble tomato soup. I had no idea that indian restaurants used sour cream! I learn something new every day BTW, the sweetness of the tomato soup really balances the dish out. I know it's a little ways off but when my baby becomes old enough to eat solid foods I was thinking of concocting a tomato soup based pasta dish for him. It seems kids love canned pastas (probably because of the sugar) and tomato soup seems like it has very similar flavors. Chef Boy-R-Doug... We'll see... Maybe if I'm lucky he'll enjoy a good putanesca and I wont have to resort to sweet tomato sauce, but I have my reservations. I think the anchovies and chili's will be too much.
  14. Just my opinion but I think almost any good Japanese restaurant will have a decent variety of vegetarian sushi but there's a catch... You've got to sit at the counter NOT at a table and build a report with the sushi chef. Once you get to know the sushi chefs at a restaurant and become a regular, they will bend over backwards to make you different types of vegetarian sushi. Try going on slower days too (don't go Fri or Sat nights) when you can spend time talking to the sushi chefs. They have tons of options at their disposal, and would be more than happy to share different combinations with their friends! For starters, try heading over to Toyoda Sushi in Lake City. PS You can always make requests for particular types of vegetarian sushi if you ask for specific items by name.
  15. I was making a butter chicken (or kind of a fusion butter chicken/masala) on the fly and lo and behold... I had absolutely no tomatos in the house! (not even canned). Since I was in the "cooking zone" I grabbed a can of tomato soup and used that instead. I also cut in a couple of tablespoons of sour cream since I didn't have cream or yogurt as well. I have to say, it tasted absolutely amazing! I used to be kind of a prude when it came to using canned soups in any of my dishes but I've got to say, if it tastes good.... Why not? PS It now tastes exactly like the tikka masala at my favorite Indian restaurant. Sometimes accidents are the greatest sources for new flavors!
  16. Kingfish Cafe off of Capitol Hill is a must. The catfish cakes are great. Urban soul food at it's best. You've got to try the strawberry shortcake! (Be sure to get there early)
  17. When you get your bloodwork done for the first time in years and you find out your triglycerides and cholesterol are way above normal...
  18. It has to be a Puttanesca for me! I've got tins of anchovies, jars of capers and olives just for puttanesca. It has to be one of the quickest and most satisfying pasta dishes!
  19. City Cellars is located in Wallingford and has a fair selection of wine. http://www.citycellar.com/page7.html There used to be a wine bar up the street on 45th and Sunnyside... haven't been there in years though.
  20. Chester, You wont be dissapointed when you do get the opportunity to try out a Japanese knife. Since they are harder and thinner, I don't cut through bones or hard items with it, I use my thicker German knives for that, but for everyday cutting and slicing, they really can't be beat. You've really got to try them.
  21. I have a baby Bjorn (which is a godsend by the way) but I haven't used this in the kitchen at all except when I'm getting a drink out of the refridgerator. (I didn't perceive that your intention was to say use a carrier in the kitchen). My main fear during cooking is cross contamination. Even when Cassian is in the living room during one of my cooking sessions, I'm afraid that when he gets needy, I'll forget to wash my hands and give him a dose of salmonella or something. I'm horrible at keeping the faucet handles clean (and my wife lets me know this everytime I work with poultry). I've started using a wash bucket (from my restaurant days) with water and bleach, and throw all towels in there when I'm cooking but I guess I just can't kick the "new parent" worry jitters. I'm doing the best I can...
  22. One restaurant I really enjoy is Mori's in Greenwood (accross the street from Fred Meyers). It may not be "high end" Japanese cooking, but what they do serve is the closest thing to a home cooked Japanese meal I've encountered in Seattle. This place is not pretentious, just a comfortable local hole in the wall with good food (I tend to gravitate towards little local restaurants...) I am a big fan of their Chawan Mushi and Udon.
  23. I would recommend "Japanesechefsknife.com" or "Korin.com" I can't say enough about the quality of Japanese knives. In general, the steel is harder and the blades are slightly thinner, and the knives are lighter than European made knives. If you read through the threads at the following sites you will soon understand why so many people have switched over to these knives, and if you ever have the opportunity to use one of these, you will be amazed! Try out one of these links for more information (be prepared to spend some time at these sites, there is A LOT of information!): http://www.knifeforums.com/ubbthreads/post...=&Board=Kitchen But if you're on a budget and these end up being too pricey, Forschner is not a bad way to go. IMHO that is..
  24. Great tips Kathy, thank you. I think one of my biggest challenges in the kitchen will be slowing down! I'm usually a whirlwind in the kitchen (my wife usually stays out of the way) and when my baby becomes old enough to help, I'll really need to slow down and be much more patient. I would really like to get my wife and child involved in the kitchen more. What better family activity? I just have to stop being such a perfectionist when cooking...
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