eJulia

Johnny... wonderful blog... thanks so much for giving your time to this pursuit. I hear that Portland ME is a wonderful mecca for good eats. (BTW, so is Portland, OR!)

Recently, I was making a dish that required a great deal of vegetable prep. I decided to use the "garbage bowl" concept that Rachel Ray uses, and a number of other celebrity chefs seem to employ. What a difference it made! I never would have guessed how distracting removing waste to my garbage pail under the sink was causing me.... I seemed to be able to focus better, and I'm sure it took me less time to complete my dish. I'm curious, how many others use the "garbage bowl", when you use it, and have you seen a significant change in the way you cook? BTW, a "garbarge bowl" is a large bowl you keep next to your prep center to collect scraps, peels, stems, etc that you create during your prep. You only deposit it once in your regular kitchen trash can (after completing your prep), rather than throwing all that "waste" one at a time in your kitchen trash can. Thanks for any feedback you have.... Julia

I was a victim of identity fraud to the tune of $28,000. It was the worst experience of my life for the minute I discovered the fraud.... I had my card in hand, but it was the statement that told me that someone had probably made a fake card and went shopping. They bought computers, jewelery, toys, clothes, and cosmetics. They timed the crime to coincide with the Christmas season, I'm guessing to disguish the purchases with all the other holiday shoppers. Luckily my bank immedately replaced my money into my acccount. I have no idea how they got my numbers, but I don't suspect online purchasing. I continue to buy online. Banks are so good about replacing funds that I find the risk to be minimal. Unfortuately, we are all paying for this convenience.

Does anyone know the rules of ICA? It looks obvious that they know the secret ingrediant in advance - they don't even chat with their sous chefs before everyone gets to work, and it appears they pre-ordered their ingrediants in advance.... Do they only need to plate ONE plate of each dish before the hour ends, unlike ICJ, where they need to plate four of each dish? I guess the five dishes are the rule, unlike ICJ where they just do as many as they can... I tried to surf "the rules", but didn't have any luck... Julia

I must plead guilty for finding the show hilarious and interesting. I've never worked in a professional kitchen, and that appears to be one of the common threads in those that enjoyed the show. (Bourdain being the obvious exception!) If you don't expect cooking tips or instruction, and just take the show for what it is - cheap humor, it might be one you'll look forward to - I know I will for the next few shows.

Ina is my favorite, although I know from previous threads that that is not the popular opinion. Paula Deen drives me nuts. Alton is cool and Bourdain is the sexiest and most interesting. His picutre on the cover of Kitchen Confidential is better than food porn! Emeril is just on too damn much. I don't think he'd bother me as much if he wasn't on every time (it seems) that I turn the TV on. He also needs to find new "catch phrases" - if I have to listen to "I don't know where you get your xxxxx from, but mine don't come seasoned" one more time I'll scream. I think the male watchers like Giada and Rachel 'cause they're cute. However, Giada does the simplest recipes that really have no business being on a cooking show . Rachel's laugh (at her own stupid jokes) is irritating to the extreme, but I hope she is inspiring non-cooks to get in the kitchen and out of the drive-through lines. The saddest part is that the best shows are no longer on.... I liked the CIA show, there was a "best chef's" series that was great, of course, Julia is no longer on new shows (so proud that she's my namesake!) The non cooking shows (Food Finds, Unwrapped) really suck. If I flip on the TV and one of them is on, I feel really gyped. The best review of Tyler Florence was posted by ExtraMSG - but I haven't been able to find it... it was fall-on-the-floor hilarious - ExtraMSG, please provide a recap or link! Julia (still addicted to Food Network despite the criticisms!)

I'm new to the Portland area, and had the distinct pleasure of visiting Criollo today.... Wow! The samples by the register were awesome. The place is sleek and classy. I bought a Cinnamon Roll, an Almond Bear Claw and a loaf of Country French Bread with apples, currants and walnuts. The pastries were great! I especially liked that they were rich in flavor, flakey in texture but not distractingly sweet. You could actually taste the cinnamon and almonds. I just had a slice of the bread with a "schmeer" of very ripe brie and it was to die for.... I picked up a menu, and it looks like you've expanded your lunch menu. I'll definitely be back for lunch. Mel, I didn't ask for you, but I will next time. Hopefully you'll have a spare moment (obviously a luxury for you!) to come out and say hello. If any Portland eGulleters are interested in joining me for lunch at Mel's place, let me know... You've got a real winner in Criollo - the neighbourhood is cute and your place and especially the product is terrific! Julia

Okay, admitted newbie to both eG and Portland.... I have been following the opening of the farmer's market, but have not gone yet (last weekend was the first opportunity) because I figured it was just too soon.... I loved farmer's markets in previous cities for fresh, mid summer veggies and fruits like tomatoes, greens, peaches, etc.... What can I expect from the P-land market in the early season? Can anyone suggest a strategy for attending that takes into account my limited mobility? (Can't do stairs - even a curb is challenging without armrail support...) Look forward to meeting fellow eGulleters in Portland! Thanks, Julia

My 2 cents... First (and only) cruise was on Norwegian Star from Seattle to Alaska.... I booked a top suite and looked forward to the reported wonderful meals... Sorry to report I was disappointed. During the cruise, I realized how short sighted I had been. Of course, any "restaurant" that has to stock once a week, do 2000 meals at dinner and work in very limited space would be challenged to produce gourmet meals! I did, however, love the sushi restaurant (required an additional fee) and I ate there for dinner so much that I OD'd on sodium via soy sauce! (Swollen ankles upon disembarkation!) IMO, the lower cost cruises without gourmet themes are geared towards people who value quantity over quality. I did value the cruise for access to the parts of Alaska that only can be reached by boat or plane and the wilderness excursions that I participated in while in various ports-of-call. (Seeing an eagle grab a fish I caught about 10 yards off a tiny skiff was worth a week of bad eating!) I also loved finding non-touristy places to nosh in ports - some of the best salmon I've ever eaten! Julia

If anyone has Cooking at Home with CIA, it has a drop dead Hot and Sour Thai Soup that rocks!!! A rich chicken stock, pad thai noodles, thai seasonings... OMG yum!

Another incredible food-blog... thanks for your efforts, Wendy! As a "cook" rather than a "baker", I would love to see your favorite recipes for baking-challenged eGulleters - any favorites with big impact that don't require fancy equipment, long rising times, decorating skills extraordinaire? Any ideas for using frozen puff pastry or filo? And yes, I would love more kitty pictures - they all have such expressive faces and body language!

As a new member (who has been "lurking" for a while) I'm pleased to say this thread got me interested in trying Pad Thai. OMG! What I made was absolutely wonderful! I did take some short cuts - I used Thai Kitchen's "Original Pad Thai Sauce" doctored up with additional fish sauce, Thai chili paste and fresh chilis for heat. I used shrimp, rice noodles, a soft scrambled egg, bean sprouts and seasonings. It was so marvelous I've made it twice! Unfortunately, I couldn't wait long enough to plate appropriately or capture it's goodness by camera - next time! BTW, Cooking at Home with CIA has a Hot and Sour Thai Soup that uses lots of leftovers from Pad Thai that is absolutely wonderful. Let me know if anyone wants me to post it with the changes I made.... Happy to be online with you folks! Julia

Years ago, I started a fire in my high rise apartment... it was soooo stupid. I had a pizza box sitting on my gas stove, and used the stove to light a cigarette (thank God I'ven been a non-smoker for 6 years)... Must have somehow turned on the burner underneath the box. Worst part was the fire tiggered the entire building's alarm system (14 floors!) and caused a massive evacuation. Fire Department showed up and even though I had put the fire out, they used their axes to chop up my kitchen to ensure the fire was not "lurking" in the walls.... Probably should have posted this on the "Stupidest Things You've Ever Done in the Kitchen Thread"!