chow guy

Wow, The Souper Bowl sure has grown since I was involved 8 years ago at Wild Oats. Do they compete with desserts now as well? I still have the plaque I won for my Sweet Potato Soup (vegetarian) with green chile and lime cream. I was surpised to even place with all of the seafood bisques and wild mushroom concotions in the competition. My wife and I are involved with The Empty Bowls project, which has also has gotten huge. It's a great way to raise money for a good cause.

What Susan said. It reminds me of the time I brought Pavlovas to my parents for Christmas. My father told me they had lots of whipped cream in the fridge when I called before going up to Kingston from the city. In fact there was no heavy cream but three tubs of cool whip. No one in the family could understand why I wouldn't use cool whip. I spent three hours scouring the Hudson Valley on Christmas Eve night trying to find heavy cream. I did find it finally.

Saveur gets my vote. The recipes in Gourmet have never really done it for me (especially way back in the old days when it was of the only game in town).

In "How to Read a French Fry" Russ Parsons points out that new oil will not give you the perfect brown french fry you might expect. He suggests using oil that has already been broken in or add a tablespoon of old oil to a cup of new for better results.

I usually say thanks and tell them later that I enjoyed it. But, I don't encourage... if it's not very good ( I once had a gift of terrible bread every week beacuse I went overboard trying not to hurt feelings). I also don't give hints or critiques. People really do not want to hear them. The exception to that rule: I share food tips and give helpful hints to a few close friends (who also happen to be great cooks). It's a real joy, especially when my friends help me tweak one of my creations with their suggestions.

A few sure signs are: When your friends discover you have three refridgerators and one is filled with mostly condiments. Most of your cookware is restaurant sized. You get invited to dinner... only to discover you are doing the cooking or at least coaching the host on a dish they've never made and can't firgure out. When you'll drive 58 miles one way for cajun take out or a piece of pie or 35 miles in a dangerous ice storm (in hilly Derby Connecticut) for the best pizza you've ever had.

I struggled with this exact delema this past weekend. I threw a cast party for a show I 'm in and had 40 people over for supper. I had way too much going on and had no time to wash the bowls and dishes I normally use. They were filthy from storage in the carport. So I compromised and used heavy weight paper bowls and plates with real flatwear and I offered wine glasses to wine drinkers that couldn't handle plastic glasses (not many wanted them). Styrafoam Never! I ate a a new BBQ place last night. All they had was paper and plastic. It seemed just fine since the brisket was so good.

Andrea, I am tickled pink that you're blogging, I can't wait. I'm slightly techno challenged but one day I will get it together to do a blog from the Duke City as well. Have Fun and Bolg on! You mentioned the gym, do you by any chance do Pilates at NM Sports and Wellness? I belong there but, haven't heard anything about their Pilates classes. I wrote a piece for Albuquerque the Magazine about Pilates Southwest and LOVED my session with Holly Gerenger. Ofcourse, classes would be much more cost effective at NMSW.

EXACTLY! all of the above. In fact I just spent way too much time (and3 stores) foraging ingredients for Pad Thai.

I use a crockpot to caramelize onions for onion soup (two pounds of onions per one stick of butter). I cook them on low for at least 12 hours and stir them every now and then. It really works well and no worries about sticking or burning.

I felt exactly the same way. I was also shocked that Flay won, especially since he got defensive around the negative comments the judges made about the meat being tough, dried out etc. Also it didn't seem like the judges were as negative with Bayless, and his dishes were a whole lot more interesting.

Barilla for me.

Another vote for the BLT Ripe pears and St Andrea or Cabrales Mashed potatoes and any kind of gravy Pie and ice cream Tomatoes and basil Sauerbraten and red cabbage

I avoid buffets because the food is most always awful. However, there is an $8.99 Indian buffet that I do enjoy. Food and breads are replentished frequently so they don't dry out and most everything is very good. In fact I only eat the buffet at lunch at this particular place because the prices skyrocket when the same dishes hit the menu for dinner. If you order two entrees, dal, pilaf, assorted breads and chutneys and dessert at dinner... the cost can be higher than $40 per person. Go figure.

That's funny. Your post reminded me that my wife and I always sit face to face, but I also have to face the door.

Bingo! Thanks to Costco I do the same. No joke, I'm on the way there now to get more sponges. Now I'm feeling guilty about being part of such a desposable society.

Sorry to hear about the loss of your trees. I feel your pain...I once came very close to violence when a tennant murdered a very productive grapefruit tree because it was messy. When it comes to the, "what to plant" question. I plant things I can't buy easily or inexpensively like: fennel (Florence variety), salsify, artichokes, saffron (crocus bulbs), rasberries and heirlooms of various stripes. For reasons of space and water...I always avoid squash and cucumbers and things that are inexpensive and not that much better right out of the garden. Better still, plant what you love.

Monica Thank you so much. That was fabulous! You are a great photographer. I found more than 20 reasons and your post has pushed India up near the top of my destination wish list.

And, dear purple, I was thinking about carrot soup about five minutes ago -- I love carrots. ←

I applaud you...Bravo! I have done the same.

I forgot about another film that I really love. It's called "Bread and Chocolate" and it was shot at Le Beau Rivage in Lucerne. There is a scene with the waiter trying to peel an orange with madame watching... it's priceless.

Ditto! I love these films. My favorite scene in Big Night is also the awesome breakfast scene. So glad to hear someone apprecites it as much as I do.

I also like to grind them for pasta or sauces and as a dustings for scallops. I'll often do a quick mushroom sauce for my wife who is vegetarian. I reduce one of the boxed vegetarian potabello mushroom soups from the heathfood store by about a third. Then I hydrate the dried porcinis in some heated wine or sherry and add the shrooms and strained liquid then garnish with fresh chives or parsley. It's fast and tasty.

I'm in north Florida. BBQ everywhere - yes. Achiote - no. I called a few of the hispanic grocery stores in town. They don't speak English (luckily I speak passable Spanish) - and they don't sell achiote. Also called the biggest herb/spice store in town. They used to stock the paste - but don't these days. About the closest thing I found was a Goya spice mixture packet in Publix which contained achiote - but it was about the 8th ingredient on the list of ingredients - and I think that 90% of the packet was salt. Couldn't even find the stuff on the Spice Hunter web site (I usually order a bunch of stuff from them about once a year). So I think I'll pass this time around. Robyn ← Was the Goya mix called Bijol? As I recall, the annatto count was higher in Bijol than 8th in ingredient list.. It's been a while since I lived in Florida so it's all a bit foggy.