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Posts posted by lcdm

  1. I look forward to the Thanksgiving food and as others have said I think it's because it is only once a year. I can only remember only one truly bad meal - at my Aunts house ; dried out turkey, greasy gravy, and wallpaper paste mashed potatoes (she made them in the food processor). But we did get enjoyment out of the meal because we still laugh about it. :biggrin:

  2. I have an Asko:

    Cleans very well

    Does not turn plastic cups upside down

    Dries well (sometimes have a little water on the top of cups)


    energy star rated and uses less water than most dishwashers

    3 year warranty

    I would buy this dishwasher again


  3. I'm not sure that beet borscht is meant to represent the Polish flag, but it does. Red borscht with white sourcream.

    Borshch is probably best known as a Ukrainian dish (where it supposedly originates), although it's popular all over eastern europe. Considering how long the dish has been around, the constant changing of governments and flags in the region, I don't think it's meant to represent anything by it's colour...

    Speaking of Ukraine - in a little twist on the question - a color of the flag represents food. Blue for sky and yellow for wheat.

    Nickname: the Breadbasket of Europe.

  4. I make my pizza in a similar fashion. I use a hot cast iron skillet to get the dough crusty and place pan and all into a 500 degree oven to cook the toppings. My BIL taught me this method (he learned from his Sicilian Grandmother).

  5. I agree with Badiane - the simplication posted seems to fit the bill.

    I've been hosting Thanksgiving for a few years now and I have found that simple is best. Make one wow show stopper item and keep the rest traditional, unless all the guests are as enthusiastic about food as you are you may be disappointed/suprised on what will be eaten/left.

    I write out a timetable for myself and checkoff each item as I complete the task.

    Also I layout all the serving dishes and put slips of paper in each for what goes where.

    I'm having approx 21 people this year:


    apple cider






    brie en croute

    shrimp cocktail

    cheese plate - bread/crakers

    first course

    salad (have not decided what type or if I'm going to serve)


    Turkey (High heat roasted method ala B. Kafka)


    Stuffing - apple sausage (cooked in seperate dish)

    Mashed potatoes (I think people would walk out if I didn't serve plain mashed potatoes)



    Roasted sweet potatoes w/carmalized onions & rosemary

    cranberry sauce

    dinner rolls




    My MIL & SIL will probably bring creamed onions, plain stuffing, green bean casserole


    Apple pie

    Pumpkin pie

    My SIL will bring some desserts (she usually goes overboard last time she made, cupcakes, chocolate lollipops, cheesecake, chocolate covered pretzles & Paris Brest)

    Coffe & Tea w/various liquors & dessert wine

    Remember this is a time for family and friends, not for you to be stuck in the kitchen (unless of course you don't like your guests) :biggrin:

  6. Usually McCanns steel cut. We follow the directions on the can. I like mine savory and add milk, salted butter, garlic powder and cheddar cheese. My husband and daughters like theirs sweet and add milk, brown sugar or maple syrup and either canned or dried fruit (peaches, apricots, raisins, cranberries). My middle daughter is a big fan of the Quaker instant oatmeal (any kind of flavor - not plain) she often has a bowl as an after school snack. It's great because she can make it herself in the microwave.

  7. I have a question, as a parent of a child who is taking some culinary arts classes in HS. I know the work is hard, low pay, yada yada, get experience before deciding. All skills, drive, talent, being equal; do you think that going to a place like the CIA would help you start off at a better restaurant than coming in off the steet? Also do you think that the contacts made at such a school help you advance your career (all things being equal)?

    I have noticed in the corporate world that (all things being equal) - yes a person can become the VP of a corp working their way up from the mail room, but it's easier to become a VP with an MBA under your belt (especially if you went to school with some of the management).

  8. I agree, Tess. The judges seem to be aiming more and more as the season progresses into showing snappy impatience, snotty impatience, close-to-rolling-their-eyes-attitude, a singular lack of the sort  of style or grace or humor that makes people interesting rather than merely tolerable, and the analysis provided (with the exception of Bourdain's few moments) of "what's going on" and "why I as a judge am impatient" is not shown to the audience in any way that makes the judges table look impressive. It's rather dreary.

    Perhaps three seasons of judging it too long. Maybe it's time for Tom and Padma to move on.

    It could be worse what if the next judges were Rocco and Madonna's brother :shock:

  9. Each type of pectin works differently.

    For Certo to work as a no cook freezer jam here is a basic recipe:

    2 cups prepared fruit (buy about 2 pt. fully ripe blackberries)

    4 cups sugar, measured into separate bowl

    1 pouch CERTO Fruit Pectin

    2 Tbsp. fresh lemon juice


    Your sugar is way off, if you want a no sugar/low sugar jam than you would need to use a no/low sugar pectin like sure-gel no/low sugar (and from what I have read you would need to cook). In reading up on it I think Ball makes a freezer no cook/low sugar pectin - you may want to try that.


    Even after following all the steps correctly it may take a few days (or longer) for your jam to setup.

  10. antipasti platter - salami, ham, pepperoni, olives, roasted peppers, marinated veggies, cheese w/ Italian bread.

    deviled eggs

    smoked meat platter (keilbasa,sausage) with different mustards and breads

    Sub sandwich - variety of deli meat, lettuce, tomato, cheese, dress with oil and vinegar, cut into 2 inch slices.

    Green salad with chicken or shrimp (don't know if plates and forks can be used) can be dressed up with fruit, nuts, fancy dressings.

  11. Does anyone have a good recommendation for a beginner level cookbook?  Thanks!

    Two cookbooks that I found indispensable when I first started cooking were:

    Good Housekeeping Illustrated Cookbook

    and The Fannie Farmer Cookbook

    General all around cookbooks - they go into detailed instructions very good for the beginner (Good Housekeeping even provides you with party menus and table settings). I still refer to them.

  12. This is an interesting discussion.

    I agree with the person who said that one would think that if he really wanted to re-invent himself he would go back to cooking, get in a small restaurant, work his way back up.  He clearly isn't trying to do this, merely trying to salvage and continue on with his media whoring persona.  This speaks either to his huge ego or that he is so self deluded he really has no idea how he is percieved.  Both speak volumes as to what type of person he has become.

    In his blog exchange with Tony, Rocco asked Tony how the two of them are so different. He said, to paraphrase, we both used to cook, now we do TV and sell things. You call Rocco a media whore. Would you call Tony a media whore? Is it all because of the 15 minutes of "the Restaurant", where he left such a virtual bad taste in so many TV devouring mouths?

    Yeah, Bourdain is a MW but he plays the game and for the most part delivers as he goes about making a nice living.

    ......and perhaps he was lucky (and smart enough) to keep the skirt chasing, self indulgent crap away from the cameras.

    Bourdain is a writer first, then a TV personality, then a chef. He originally became famous for the book "Kitchen Confidential", not for his food or restaurant. And he continues to be a darn good writer, one who's books/articles I'd rather read than any other food writer. He sticks to what he does well, with some measure of humility and self-deprecation at times that keeps his celebrity in focus. Rocco did not stick to what he did well.

    from cnn.com http://www.cnn.com/2007/SHOWBIZ/TV/08/22/a...n.ap/index.html

    [bourdain] - He hopes, he said, to never sell out, as he sees it, in the way other TV chefs have.

    "I have, to date, endorsed no products, I have no line of merchandise -- not yet," he said. "You know, never say never. ... (But) I gotta wake up tomorrow, look at myself in the mirror. Life is good, do I really need to endorse cat food? No."

    Didn't someone say Rocco endorsed cat food? :laugh:

  13. I'm new to growing heirlooms (personal use).

    While perusing through different websites there always seemed to be questions "which heirlooms to grow for sale" - basically something that tasted good, but looked great (no cracking, blossom end rot, will keep and travel well......).

    My tomatoes on the other hand: some look great but more often than not don't look so good (a little cracking, uneven color, size differences) but they taste great.

    Have you tried a pick-your-own farm?

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