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ms. victoria

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    http://www.foodieporn.com/WP

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    Nashville, TN
  1. I'm surprised that no one has mentioned Zola off West End. We've been there several times and it has always been wonderful. The wine list isn't huge but they have some nice bottles. Deb Paquette is the chef/owner and one of my local food heroes. She does food with Southern ingredients with a Spanish twist. She also has a salad with beets cooked like fried green tomatoes that is amazing. They also have a martini menu. In addition to the seriously good food, the service has always been remarkable. We went for our anniversary and I told them that was the occasion when I made our reservation. Whe
  2. Overall I have been terribly disappointed with this season. I found myself fast forwarding through all of the bickering and embarrassing behavior and just watching the dishes come out and the end of the judges' table. I felt like though Marcel was prickly and difficult to get along with but he was above the fray and didn't resort to playing the very childish game. Padma said it best when she said in her blog that the other contestants had made Marcel their "Piggy" in their own version of Lord of the Flies. I thought Sam should have been in the final, despite his involvement in the Marcel bash
  3. By far the oddest one I have is "The Little Cyanide Cookbook: Delicious Recipes Rich in Vitamin B17" by June de Spain. It has a lovely faux cross-stitch cover that makes it all that much the weirder. Haven't cooked a thing from it. The blurb on the inside of the front cover makes me chuckle: "If every family could enjoy meals from this book, we'd soon have no more cancer patients." I'm guessing that would be absolutely true if whole families got knocked off from cyanide poisoning. BTW, the American Cancer Society lists the whole "B17" thing as a questionable cancer treatment.
  4. We had salmon patties for dinner last night. I grew up in Tennessee with a father from Detroit and a mother from Tennessee. My mom made salmon patties as long as I can remember and I remember my dad talking about making them with leftover baked salmon from wealthier days before we moved to Tennessee (when I was 2). My mom's recipe involves a stack of crushed premium crackers and an egg mixed into a can of unpicked salmon. I also remember hoping to get a patty with a bone in. I think the prevalence may have to do with the advent of Home Economics. This is purely speculation on my part but it
  5. KOK, I am almost positive that in a late night web surf I read that Marathon bars are indeed gone from the earth. My brother and I used to get one to split when we were kids at the gas station down the road (we lived OUT in the country). We would put it on the dashboard on the way home to get all soft and melty then procede to pull it apart into a chocolate-y caramel mess when we got home. I was trying to find them to give my brother for Christmas. No dice.
  6. Wow. The Crooked Brook jackets are gorgeous. I agree that I would hate to wear it day to day and muck it up. I especially like that many of them aren't double breasted.
  7. That's the weird thing. B&N always had it and I could get it at the independent bookstore here too. Now no one has it.
  8. I'll second BBC Good Food and when I could get it Waitrose Food Illustrated (also UK) is a gorgeous magazine. Everyone in Nashville has stopped carrying it. I also enjoy Donna Hay. It's published in Australia but hits the newsstand seasonally here about 4 months off its newsstand release there. She is the Martha of Australia in many ways but much more realisitic about what mere mortals can do at home without a full crew. Also, everything I have made out of her cookbooks or the mag has been spot on. Two new ones I just discovered are another BBC project called Olive and another Australian mag c
  9. From Mostly Martha, all of the scenes with the Italian chef in the kitchen. And from Tortilla Soup, the remake of Eat, Drink, Man, Woman featuring Latino actors, sexy in a completely different way in that men taking good care of children is always sexy to me, when the father makes the neighbor's daughter these wonderful meals to take to school in this beautiful tiffin carrier and trades that for her peanutbutter and jelly. And finally, from Woman on Top, all of the scenes where Penelope Cruz is cooking in her tiny kitchen. I tried to remember where I had seen a list of food movies online. I
  10. ludja, I agree that that's a good question. I have a current Tennessee ABC card, a piece of paper that says I went through alcohol awareness training regarding state laws. As I understand it, 4 oz. drinks contribute to "overserving" customers. If an overserved, read drunk, patron leaves the establish and injures someone or damages property the owner, manager, and the server who delivered the drink to the patron can all be held responsible in the State of Tennessee. Such is life with dram shop laws. I personally would feel uncomfortable serving "jumbo" drinks.
  11. I am a veteran cart snooper. I look to see what people are buying and what they might be cooking and yes I am occasionally appalled or saddened. The single guys buying stacks of frozen dinners and a case a beer, or the elderly gentleman with a Marie Callander's and a fifth. ANd yes, the woman with three hyper children hanging off her and the cart full of sugary cereal and sodas makes me scratch my head. We do our twice monthly shopping at Kroger, but for milk and various other things in between trips we go to the Harris Teeter that is just down the street. Twice now I have gone in and bought
  12. I haven't tried the burpless. I always thought they were a variation on the English variety? I make lots of tea sandwiches, but I also just like cucumbers peeled and cut into sticks. Though they rarely make it to the table.
  13. I'm chiming in on this rather late, but I think the biggest difference between golden syrup and corn syrup is the taste. Corn syrup has a cloying sweetness to me. It's the difference between that lovely bite that Coca-Cola had when I was a kid and the bland syrupy-ness of it now. From what I understand, corn syrup works in the carmel and in making some candies as an extra ingredient to the granulated sugar not to add sweetness but to hamper crystallization. I think this is because it is a different shape of sugar molecule where as Lyle's is made with cane sugar and would be the same shape mole
  14. Mr. Jones, I would eat in your restaurant at least once a week. How do you feel about the South, Tennessee in particular?
  15. This is consistent with my experience in Trinidad. My husband is a Trini of African and European decent. My adventures in eating there consisted of lots and lots of doubles and two different types of roti (a thicker, split one served with tomato choka and a huge thin and shredded one served with channa and potatoes, pumpkin and curried green mangoes). We also ate at Apsara which is (to my knowledge) the only (East) Indian restaurant in Port of Spain. The two meals I had were similar to Indian restaurant food served in the States, though better than many places I have eaten here. The food that
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