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Pam R

eGullet Society staff emeritus
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    Top Chef: Canada

    in Food Media & Arts

    Posted

    No thoughts on the finale?

    I like Connie, but was actually surprised she made the final 3. Leading up to it, I actually thought Rob might walk away the winner, but then his final menu was a little odd.

    And, finally, do y'all think Dale cheated?

    eG Foodblogs: Toolprincess (2011) - Food adventures from North Carolin

    in Food Traditions & Culture

    Posted

    That's exactly what I was thinking, but I was focusing on the BBQ. The hushpuppies look good - do you eat them as is or use some sort of sauce or dip?

    You can eat them however you like! I like them "as is" but sometimes I'll dip them in the vinegar sauce and some folks dip them in a little ketchup. I think one of my dining companions with the seafood was even using tartar sauce as a dip!

    Ever try them with a drizzle of honey? I have to try making some . . :smile:

    Scrubbing Your Fruits and Veggies (MERGED TOPIC)

    in Food Traditions & Culture

    Posted

    And...how thoroughly do you wash your melons?

    I'm basically with you on this, though I don't usually use soap on melons, just a good scrubbing under running water. I think I'll start now.

    I do use a drop of soap in the first (and sometimes second) soaking of lettuce and other leafy greens. And I wash all fruits and veg. I never sample fruit at a grocery store. Nope. Not until it's home and washed. I'm pretty good at picking fruit by touch and smell.

    eG Foodblog: bmdaniel (2011) - Going off the diet in Dallas and Chicag

    in Food Traditions & Culture

    Posted

    There's obviously a ton we didn't capture, but hopefully this gives you a feel for it. We got a hodgepodge of different stuff - it'll pop up throughout the next few days.

    It gives a really good feel for it. I've often heard good things about Central Market, but I've never been or seen pictures. It makes me very envious.

    Kind of last minute, but any recommendations on garlic bread technique? I was thinking about roasting some garlic in the oven, making a compound butter with it, then topping toasted bread with it - any better ideas?

    I realize that it's probably way too late, but if feeding a group, I slice a loaf of bread in half lengthwise then shmear one of the cut sides with a mixture of butter (salt), lots of fresh garlic and herbs if desired. Put the two halves together again, then slice the whole thing into slices (1 1/2-2" inch slices maybe?) making sure not to cut right through the bottom. Wrap the whole thing in foil and bake at 375 til toasty.

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