emmapeel

Yesss, I'm with you, I have days worth of the tomato soup I made yesterday, but I find that after eating it two times, I wind up throwing it out. My staples are like yours also, Mizducky. So, that's why am trying to figure out how to have diversity, i.e. roast a chicken and then next day having chicken fried rice. I'm not too creative in this department. Bond Girl's class is great though.

Ditto, *Deborah* I also have been lurking. Bilrus, this was truly fantastic. Thanks for letting us "eat" with you. Was there any part of this process you would not want to do again (Other than needing a new microwave)?

I like to cook for others, but I love to cook for myself. It's fun. Recently, I found these menus from Gourmet Magazine's Dinners for One. I made the Moroccan Dinner, and it was fantastic, not to mention, easy. I don't subscribe to the magazine, does anyone know if they have discontinued this column?

For a brief time about two years ago, the Food Network ran her original black and white shows for about 6 months or a little longer. They ran two 30 min. segments back to back for a glorious hour of Julia daily. You may have missed it. Yes, I enjoy her on PBS. When she was a guest of Emeril's on FN, that was a fun show, because he deferred to her, like a scared little boy.

I'm a New Yorker and when in Amsterdam, I think I do as the locals do. I do not tip big, but I always tip at least 10%-15% on top of the service charge, in cash. Now I'm interested to know, and perhaps you can tell me the answer, is that part of the reason I tip on top of service is because I'm American and I believe it is expected. Am I wrong?

I have to agree with you Tess, because if the service was included, people would continue to tip on top of that because old habits die hard. And what would be worse is, if the service was included in the price of the meal, in a city like New York, (and perhaps many others) it would be an opportunity for restaurateurs to simply raise their prices, and not necessarily give the profit to the servers.

I also Love, Love, Love Julia Child, but she's not on the food network anymore. My favorite moment was an interview I saw of her when the interviewer asked what food she didn't like. After a moment, because she couldn't think of anything she said (not verbatim), "Rocket. I don't understand it. And Cilantro. If I find Rocket on my plate, I want to throw it to the floor and stomp on it." The next day I saw her PBS program and her guest chef was Alice Waters, who lovingly prepared her " Beet, Blood Orange, Walnut, and Rocket Salad." It was a riot watching Julia take a bite and say "mmmm, very good."

Oh Emma, this looks so wonderful. I love the scallops and the zuchinni flowers; and the squab looks like perfection. The plating is ... well it looks so pretty. Thanks for having us. (cut open the flowers, i wanna eat...) Where did you shop? edited to ask: Is that still horseradish cream sauce with the zuchinni flowers? If not, what is it?

I can't stand anyone who giggles at her own (unfunny) jokes, that's why. And she visits crappy chains like La Madeleine and Bahama Breeze on her $40 show. Blech. ← I know. It's true. But I noticed she must have gotten some serious feedback on giggling, because in the lastest or newest episodes, she's not doing it as much or at least not as aggravating. She has also stopped with the "this is the best thing I've ever had in my life!" eye roll. As for the selected restaurants, what are you gonna eat for $40? She said on David Letterman, that if she says "the room is beautiful," or "they give you so much food," that the meal was awful and the crew eats it. So she is aware that the food is not great. Stepping back here...I am not advocating Rachel. I just don't hate her.

I don't watch as much as I used to but I like most of them, even Bobby Flay. My favorites are Alton Brown, Mario Batali, Ina Garten, Sara Moulton, Paula Deen and Michael Chiarella. Next would be Emeril and Bobby Flay. On Emeril's prime time show, he doesn't really cook anymore, but the 30 min. show is great. I can't take Giada's sometimes fake accent, and laugh at Tyler Florence because he does look a little bloated, but his creamy tomato soup kicks ass. (Rachel, Rachel, Rachel. Why do people hate you so much. I don't. I think you're annoying, (EVOO) but I like you anyway. I like the $40 show, but never watch 30 min. meals.) Juan (not Jorge) Cruz (take an acting class) and George Stella. I should only be watching them. All the others have gotten me into too much trouble.

Although the season is not yet here, I've come across an article from New York Magazine that lists five places to have great BLT's. Edited to add: One restaurant in the article, Washington Park, is closed.

I have to agree that Maine is the place. They always have the greatest fried clams, and I eat them every day I'm there. I have have them Downeast, around Bar Harbor, Machias and Calais, but I didn't realize that the difference was the belly type. Talk about an education from eGulleters!

I agree, it was evasive, and you are right, it was not in line with certain statements she made. I was referring to this one: I think the thread is a dead horse and I regret adding to it.

I, for one, do not think she was telling a "fibola." (How many Americans do you think pronounced "Ikea" correctly before they heard it, or Hermes, or Bjork?) I think the name is fine and I like it. When I first saw daSto, I called it Das-toe, and I think that's funny.

How about foodies who happen to be skinny like yours truly? Soba ← I think skinny foodies were starved (or ate healthfully) as children. They have a lower content of fat cells to deal with. I have a friend who was starved as a child; he can eat all day long (and does) and never gain an ounce. On a trip to Maine, we had breakfast at 9am, he wanted to eat lunch at 11, snack at 1, lobster roll at 3, tea at 4, and trying to get him to stop between 4-7 was a fight. I don't travel with him anymore.

I'm sort of both. If the recipe is complicated, then mise, if simple, then somewhat organized, yet preparing as I go along. For me understanding a recipe seems to be a problem, and I read and re-read it carefully. That is the most mise part of it for me. I am always aware of the ingredients, if there is time required for marination, room-temping, nut toasting, etc. Under the heading of the "most stupid kitchen mistakes" I should post was when I made an iceberg lettuce salad and Thousand Island dressing from scratch (Gourmet Magazine), an ingredient was chili sauce (like the Heinz brand). I didn't know what it was so I purchased hot chili sauce from some artisinal brand. It called for 1/4 cup and I thought it read 1 1/4 cups. So not only did I make a mistake in the ingredient, but it was SO hot, it was inedible. Did I mention Thousand Island can be complicated with 10 ingredients (or more if you make your own mayo)? We ate it anyway, but the next time I made it, it was fabulous (I stuck the the hot chili sauce.) I find I have the most fun if a recipe can be stopped and started, like a mire poix, stews, soups and such. edited to add: I have dozens of little dishes for mise en place.

I would have to agree with you Jujubee. I'm the odd woman out because I do cook where I live. Most people either eat out, order-in or pick up a salad on the way home. Recently we have had two new Whole Foods open in Manhattan and a third on the way. When a friend (another who cooks) asked if I'd been to the Union Square location because he wanted to know if he should start shopping there, I said, it's great, it's a fine blend for those who cook and those who don't. To clarify: to have a successful "supermarket" in this town, it helps to remember most don't cook or have kitchens equipped with more than a microwave. The only thing I think is odd about this woman is she does not know "how" to cook (I mean really, boil an egg?). That is unique, but I guess if your parent didn't cook, it shouldn't be too surprising. I agree with rosebud when she said, it's like a media article. I had an Architectural Digest of an apartment interior in New York where the designer was requested not to build a kitchen. In a 4x4 space he put a sink, a counter, a wine fridge and a cupbord, probably for glasses. The owner was so proud that they never cooked..."We eat out every night," she said.

I forgot but you reminded me... Wheatmeal biscuits and butter. I keep it in the refrigerator, but if I know I'm going to use it, I leave it out for the day.

Jamiemaw, That is so funny. (I love CSI except for the gratuitous disgusting images.) The marinade consisted of Soy, pureed garlic and honey (in a glass refrigerator dish). I was so surprised when removing it from the marinade how firm the fish was, and did not smell. I expected it to be falling apart, and stink, and going into the garbage (not to mention the $20.) I didn't mention this before, but I even froze it after the two days of marinade for a week!. (Yes, I'm really lazy.) Before freezing it, I removed it from the marinade and put it in a freezer bag. If it stood up to this abuse, could it have been the real thing?

Very interesting. If this is the case then the wild salmon I purchased has passed this test. I purchased it from "Fairway", but due to my laziness, it marinated for 2 days in my refrigerator. I was sure it would be ruined. It remained quite firm when sauteed, and was delicious.

Yesterday I had a Gyro with a side of a vinaigrette slaw and it was fantastic. There was something in it that I could not identify, but it was very mild slaw, sans carrots. The shreds were extremely fine, and I found that very nice.

Well then, I guess I've found a good butcher! A man told me the place had the best skirt where I live, and he named really reputable places and said this place was better. It's funny how you can tell when someone seems to be telling the truth. But those grey gnarley things were disgusting looking! Thanks for the advice.

Gets my nomination for Tautology Of The Year. I'd love to see her give some examples of stores properly baiting their customers. ← I had to look this up... tau·tol·o·gy: 1. Needless repetition of the same sense in different words; redundancy. 2. An instance of such repetition. You are so right! It is ridiculous. Such is the sadness of politics...no one says it like it is (or can risk saying it like it is). I take her statement as a veiled threat, to mean, "we're on to you, and if the public really puts up a stink, we have no recourse but to deal with it". The really sad thing is in New York, we keep putting up with it.

Speaking of butchers, I was going to buy a skirt steak, but was put off by it's color which was dark brown and he tried to insure me that it was better that it was the color of rotten meat (with grey things hanging off it.) I did not buy it, but he seemed so truthful. Was he right?

Yes, the Times did an article on this as well.