divalasvegas

Regarding your cilantro comment Amen. I think one of the problems IMHO is that in the USA with certain ingredients oftentimes chefs will just plain overuse it. I cannot tell you how many times I've seen a chef on TV--Bobby Flay comes to mind and, no, I'm not a Bobby hater--add fistfuls of cilantro to something. Literally fistfuls. I recall in the '80s that the "herb du jour" was tarragon. I remember eating chicken salad made by a catering company that tasted like it was full of lawn clippings because it had fistfuls of tarragon. I actually avoided tarragon for years because of this experience. I'm back to liking it now. I hope someone out there makes you some tasty beets. Like a roasted beet salad with toasted walnut halves, blue cheese (preferably gorgonzola), maybe some crispy shallots on a bed of greens with a walnut oil/sherry wine vinegar based dressing. Hey while they're at it make me one too!!!

Avocado -- I think I thought it was too rich, greasy, and couldn't percieve any discernable taste. Not any more. Now, it's rich, creamy, vegetal, and buttery. Olives -- same as purplewiz upthread. I had only tasted canned olives. Now, I'm an olive fanatic, except canned olives, of course. Green Peas -- I really hated them, but love them now. Sorry for any heresy regarding fresh peas which I would love to lay my hands on at will, but I love cooking and eating frozen green peas. Oysters -- I know that I should be burned at the stake for that one. But the first time I tried oysters was a long time ago. I was a college student and out to dinner with fellow classmates and faculty. I put one in my mouth. Suddenly everyone was staring at me. It felt cold, slimey, and disgusting. I couldn't imagine actually swallowing it, but because all eyes were on me, I did, and I vowed to never do that again. Flash forward years later and for whatever reason I decided to try them again and I loved them. I was in some restaurant in in Northern Virginia--Alexandria maybe?--and the oysters were a type called Pine Island, from New York I believe. Oh my God, they were wonderful and I've been a convert ever since. Olive oil -- I remember thinking this was just awful. Why oh why would someone want to actually have their have a taste present in their oil? Of course, now I love olive oil along with many other oils with flavor such as sesame, walnut, hazelnut. Beets -- Same as petite tête de chou , and for the same reasons as the canned olives. I still don't like the canned ones, but I still like the jarred ones, and of course the roasted ones are fabulous. Sushi -- This is actually about my first anniversary of trying and loving sushi. Again, I had said to myself over the years, "why oh why wouldn't anyone in their right mind eat and enjoy raw fish?" I realized that I was being a hypocrite since I loved oysters and clams on the half shell and ate medium rare roast beef, so why not sushi? I tried it for the first time at Sushi Taro in downtown DC and loved. Still working on my ugly chopstick skills. There are many more, but that's all for now. THINGS THAT THE JURY IS STILL OUT ON: As andiesenji said upthread, for me the jury is still out on: Brussel Sprouts -- Really intense, stinky little cabbages. I actually like "normal size" cabbages. Probably a throwback to restaurant trauma in that I have on more than one occasion been served these things whole boilded and barely cooked without any seasoning, on a plate, tried to cut them only to have them fly off the table because I CAN'T BELIEVE ANY RESTAURANT WOULD SERVE A HARD, ROUND COOKED VEGETABLE THAT A FORK CAN'T EVEN PENETRATE ON A FLAT PLATE!!! I mean, that's just stupid. White Grapefruit -- The bitter component to this fruit is just insurmountable for me. For whatever reason every now and then I get a craving for pink/ruby red grapfruit. I add a bit of sugar and it's fine. Cilantro -- Really does taste like soap to me. I believe I can recreate the qualities that people have told me they adore--citrusy, herbal-- but using combinations of various herbs and citrus, flat leaf parsley and lemon, for example. I can tolerate it in small doses, but wouldn't miss it if I never tasted it again in life. The best culture to make use of cilantro: Mexican people, IMHO.

Hello Khadija, I too am pretty obsessed with macaroni and cheese. So much so that I have been trying to duplicate the dish as purchased from a little carryout--no longer there--on Dupont Circle in DC. The carryout's chef was great at making all kinds of down-home, delicious stuff: meatloaf, collard greens, bbq ribs (well, not really bbq since they were cooked in an oven) and so on. But the one thing he cooked that just blew everyone away was macaroni and cheese. If you didn't get there by 11:30, 11:45 at the latest for lunch to buy it, it was gone and he only made one huge pan of it a day. I begged him for the recipe and he would just tease me or smile. He was a really nice guy. The cheese part of his mac and cheese was like a cross between a sauce and a custard. The pasta was essentially suspended in this divine cheesey dish. I have tried every method, included your method #1, except I beat egg yolks into the bechamel, sort of a combination of your first and second methods. Still didn't work. Like you, my final results also turn out a little grainy to me. As for the chef, unfortunately, I went to the carryout one day for lunch and he wasn't there. I asked the kitchen crew where he was and they all looked somewhat uncomfortable. One of them finally told me that not only was he dead, but he'd been shot. A dear sweet man he was and he took that recipe, literally, to his grave. Sorry I don't have a solution, only more questions. I just wanted you to know that you are not the only macaroni and cheese obsessed person on the planet. You see I ate this man's mac and cheese IN 1985 and have been trying to duplicate it ever since. THAT'S OBSESSION!

Have you tried Full Kee Restaurant in Chinatown? I can honestly say that I have really liked or loved almost everything I've eaten there. They have a very extensive menu with a ton of dishes at $15.00 or under. The shrimp dumpling soup is huge (more than enough for two as an appetizer) and reasonably priced. They have menus in both English and Chinese (probably where the really interesting stuff is).

I'm with you Mayhaw Man and Busboy on this one. I can't imagine wanting to know anyone who didn't like barbeque, let along date him. Also--my prejudice is showing--I'd be suspicious of an "upscale, white table cloth" barbeque joint/fine dining establishment. Having said all that, I wish I could make a recommendation in DC. The place I've enjoyed barbeque, as well as the sides, the most in this area is Famous Dave's in Woodbridge. I know that there are a lot of bbq purists in eGullet and I'm sure there's better to be had across the nation, but I like it. Actually, the absolute best bbq spareribs I've ever tasted was at a place in St. Paul, Minnesota called the St. Clair Broiler; coincidentally the same state where Famous Dave's originated. I mean both the ribs and sauce tasted like food that should be entered into prestigious bbq cookoffs. Now a couple of requests: First, I'm sure there are some great threads in eGullet on bbq. Could any of you direct me to those you think are the most informative? Secondly, as a native Washingtonian I have never gotten a good answer as to why it is so hard to find good barbeque in DC or the nearby suburbs. Can anyone tell me why? Is it as I fear in regards to trying to find quality representations of other cuisines, that the Metro DC palate (present company excluded) may have been so dumbed down over the years you can sell us ANYTHING?

I would have responded, "YES I DO INSIST, CAN I ALSO HAVE SOME KETCHUP AND A LITTLE EXTRA OF THE PARMESSAN IN THE GREEN CAN THAT I KNOW THE CHEF USES." ← Amen to that, Touregsand! Maybe someone can enlighten me: what is so insulting to a chef (or in Shelora's case ASSBUCKET) if a customer asks for salt, but there doesn't seem to be a problem with a customer asking one of the wandering waiters offering to grind fresh pepper from some behemoth of a pepper mill over your food? Kind of silly, if you ask me. And for the record, follow me out to the street to ask me about SALT at your own risk!

Lambfries, You stumped me there for a moment and then I realized what part you were talking about. I'm definitely with you on that. That's an even more luscious part on a turkey wing; I oven roast mine with vegetables and make a mushroom gravy with the drippings. I guess no bird is safe from us! My mom had us both beat though when it came to enjoying every part of the chicken--she actually used to crunch the chicken bones and suck out the marrow. Drove me crazy then, but with Mother's day coming up and her long gone a really sweet memory now.

True Confessions Time: I usually buy my chickens whole and cut them up. I ALWAYS cut up my chicken so that I have a chicken back to fry. It's one of the best parts of the chicken. I eat all parts of the chicken--I've even eaten chicken feet--but I really like chicken backs. Fried Southern style in a cast iron skillet. However, my confession is that when I cut up the chicken, I include BOTH of "oysters" in the back piece instead of leaving the oysters on the thighs which of course I always reserve for myself. Evil, devious bitch I am.

Can't help but think of Veggie Boy juice that Woody was hawking on "Cheers" - "You can really taste the Kale!" "Middle America" I guess, anywhere else where alcohol is wicked, a tablespoon of liquer in your dessert will make you a wino, and the general population basically turns into such sweet-tooths that they are driven to believe Hershey's & Cream=chocolate mousse ← I have to admit, I was intrigued by the absolutely looney quality of this infomercial and actually find it weirdly entertaining. The cast of characters are pretty well thought out stereotypes. Unfortunately, due to a minor health crisis, working late nights, and just being plain exhausted, I haven't even used the darn thing yet. As I said earlier in this thread, my main reason for purchasing this product was that I can't stand too long without discomfort right now and I wanted something small as well as [allegedly] quick and easy to use and clean up. I promise to report back on the results which will probably be as amusing and bizarre as the infomercial itself. By the way, has there ever been a thread about prep/cooking tips for people who have either temporarily or permanently physical limitations? Standing on my feet for extended periods of time is not an option for me right now. I'm sure there are others out there who have limited use of their hands, back problems, etc. I would appreciate your suggestions or directing me to a thread on this subject. If there hasn't been a thread on this, I'll probably start one soon. Take care.

Since I was only five or six years old, I suppose I can be forgiven. Someone had given my mother all of these beautiful brightly colored elongated peppers, yellows, oranges, reds, greens. So pretty. Well I climbed up on the table next the sink they were sitting it. Oh boy, play time. There was a mirror over the sink. Oh look at me with a pretend orange moustache, red and green chili earrings. Wow, when I suck in my tummy I can actually see my ribs (haven't seen those for a long time). Probably a good time to vigorously rub BOTH eyes with my unwashed hands.................. Oh no. I'm amazed that I still grew up to be an avid foodie. My mom would have probably said it was amazing I grew up at all. Another childhood memory, though I was much older by then. I was making scrambled eggs for my mom for Mother's Day. Reached for the canister of Accent (monosodiumblechyuck) instead of salt. A taste that will make you tremble. Fast forward several decades. My incredible decision that the bechamel/cheddar cheese sauce for mac and cheese I was making wasn't simmering quickly enough, so I decide to help it out by turning up the heat. You know what's coming. Burnt cheese sauce, not just on the bottom, but permeated the entire pot. Had to throw it out--at least one and a half quarts of milk, 1 lb. of good cheddar and jack cheeses. Still kicking myself.

Francine definately has the Jordache look. ← Hahahahahahahahahahahahaaaaaaaa Definitely agree! And I bet her hair doesn't even move no matter how windy a day it is. Yes, I know that was mean and petty, but it's been a really stressful day.

I want to be clear right upfront: I am of the camp of those who found this article to be irratating, infuriating, and pointless. As I continued to read the article I became madder and madder. I even surprised myself as to the intensity of my reaction. Finally it hit me. There are several reasons but the last one is probably the real reason this vapid woman pisses me off. 1) First of all, who cares? I did not find anything about her that was intriguing or even interesting. As some who have posted here said better than I, she is not unique. Snore. 2) The main point of the article obviously was that she did not cook, didn't like to cook, didn't know how to cook, wasn't interested in learning how to cook. Just in case we missed that point, the author made sure that theme was repeated over and over and over again. Okay, we get it. Really. 3) I must admit that I have a visceral reaction to people who NEVER cook. It's a prejudice of mine and I'm working on it. However--and I know there are those here who will vehemently disagree with me--I found there to be tone of superiority about not cooking. If it was just the fact that she didn't cook for whatever reasons, that's fine with me. But it was that "look at me, aren't I just fabulous because I don't cook" thing that rubbed me the wrong way. Oh, shut up.Blah, blah, blah, blah. Enough, already. So is she saying that all of her fabulous accomplishments would never have been achieved if she had to put a meal on the table a few times a week? 4) I found the following quote kind of sad: Growing up in a family that never ate together as a source of pride. Mercy. 5) By the time I got to the end of the article, I was seething. I finally figured out why. It hit me like a brick since I hadn't really thought about these things for a long time and my mother passed away many years ago. It was the fact that my mother raised my brother and I by cooking and cleaning and watching the kids of the Francines of the world, thus freeing them up to do all those "important" things. Francine is busy? Do you think my mother wasn't busy? Five days a week she had to take two buses out of inner-city DC (and back, of course) to get to the suburbs to begin her long day as a housekeeper. My brother and I were then what came to be known as latch-key kids; we just saw it as normal since almost every kid on the block was in the same situation, no big deal. After our father died when we were both very young, my mother managed to work--and I mean hard work--five days a week, raise two kids alone, make sure we went to school and stayed out of trouble, church on Sunday, every Sunday, and cook dinner for us EVERY NIGHT!!! For many of our early years, she even cooked breakfast for us before we went to school. Oh, and I forgot, one of her employers owned the building we lived in, so she was also the landlady. She was often seen sweeping the bums off the front porch in the morning. But I guess she wasn't as "busy" as Francine. Lucky for us and her employers she was a damn fine Southern cook. I got my first cooking lessons from Mae Alice aka Mable. She had/has a great deal to do with my interest in cooking to this day. Busy? Honey, you don't know what busy is.

By Googling, I found this address and phone number for them: California Press 6200 Washington St. Yountville, CA 94579 (707) 944-0343 In another Google, I found this email for them: nutchief@californiapress.com I haven't tried either one so I can't guarantee they'll work. ← Thanks so much Tolliver. However, I tried both the phone number and email address. No dice. They're gone I guess. It's hard to believe that a company making such beautiful, artisnal products couldn't find a buyer or investor to keep them going. Even more disappointing when you see a mega-billion dollar company like Archer Daniels Midland spending millions to come up a "patented process" to alter existing oils to create a cooking oil that doesn't act like a cooking oil within the human body. An explanation of how this product works can be found here: http://www.enovaoil.com/about/works.asp Gag.

Years ago on the Food Network show, Cooking Live with Sara Moulton, she had a guest on, Chef John Ash, demonstrating how to use various nut oils when oven roasting vegetables. The oils he used were cold-pressed nut oils made by a company called California Press. They produced oils from walnuts, hazelnuts, pistachios, etc. Unfortunately, I believe they are out of business. Anyway, I believe he suggested using hazelnut oil for cauliflower along with salt and pepper, and a little garlic and that depending on the oil you used, a superior result would be achieved by matching the right oil with the right vegetable (or something like that). Has anyone had success doing this? And does anyone know if California Press is back in business? It's a shame since they seemed to have had such lovely products.

Hello Oyster Guy, I'm an almost brand new member of eGullet. I must say that I thoroughly enjoy these discussions. In particular, though, discussions about oysters really get me going! I love them. But I need some advice on them and who better to ask than "The Oyster Guy." Tony13 already answered the question as to why Florida oysters are Godawful. I had the nerve to not only order oysters on a business trip to Miami last year, but I had the nerve to do this in the month of MAY Specifically, I would appreciate any guidance you can provide on oysters. The best ones to try and especially the ones that should be avoided at all costs. If I had had that bit of knowledge I wouldn' t have done anything so idiotic as order Florida oysters. There was a type of oyster I had eons ago at a bar in Washington, DC call Pine Island Oysters. Are they still around or have they been depleted? Any information or insight about this question and oysters in general would be appreciated. P.S. -- Like Tony13, I too like a really good cocktail sauce with oysters. I can eat them in a variety of ways, but prefer them raw. Now, I'll bend over so you administer punishment for my oyster "sacrilege."

No it's not! Peanut butter, bacon and red pepper jelly is one of my absolute favorites! ← It's so good to know that I'm not the only food wierdo out there! I had already posted this list on the wackiest food thread, but I think this thread is more appropriate. Here goes....... Sharp Cheddar Cheese and Chocolate Chip Cookie "Sandwich" (I put a slice of sharp cheddar between two chocolate chip cookies - Same as above, but substitute cream cheese for cheddar cheese - Potato Chip and Bologna Sandwiches with Mayo; cheese optional on white or potato bread - Sliced Hot Dogs in Campbell's Alphabet Vegetable Soup (and no, it can't be really good, homemade vegetable soup, it has to be Campbells!!!) That's all I can think of for now, but I'm sure there's more.

Hahahahahahahahahaaaaaaaaaa. Thanks for the support, Ducky. I guess I will never understand the mentality of "if I see no value in a product, device, etc. I won't buy it and I can't understand why everybody doesn't think EXACTLY the way I do." Anyway, said "Magic Bullet" has not yet arrived. I'll let you know how it "performs" after I've had a chance to test drive the darn thing. Heh heh

There is no doubt that the omelette making portion of the infomercial is simultaneouly oddly entertaining and gag inducing. The word vomitus comes to mind. But getting back to why I chose to purchase this device, I have read several comments on how prep is part of the cooking experience, go with the Zen of it all, prep isn't that hard, etc. My main motivation for buying this item is that due to a physical impairment I cannot stand for long periods of time without experiencing a great deal of pain. If this thing saves me a few minutes of chopping, dicing, mincing, etc. without standing, that frees up more time for me to devote to the other aspects of cooking in which I have to stand and that no device can replace such as cutting up whole chickens, stirring sauces or gravies, basting, rolling out cookie dough or meatballs to name a few. I have no illusions about this thing doing every as promised. Although some here seem to have deemed me the village idiot in making this purchase, let me reassure you that I have indeed purchased several pieces of kitchen equipment that do exactly what they advertise. These include an indoor electric turkey fryer made by Masterbuilt which when I used it this past Thanksgiving and produced what I must humbly say is the best damn turkey I have ever eaten (of course I used my cajun injector kit and cajun seasonings to make sure this was a tasty bird). It can also be used to deep fry other items AND convert to a steamer for crabs and shrimp. My Food Saver Vacuum Sealer has definitely saved me a lot money and freed up space in my fridge. Also, since I have a small, desperately in need of renovation kitchen including one small crappy oven I bought a Rival Oven Roaster (imagine slow smoked BBQ ribs indoors). Setting up and tending to a grill is quite physically impossible for me right now. It is my goal to get in the kitchen and cook as often as possible. I will try anything that can assist me in reaching that goal since I really do enjoy the tasty and creative process of cooking. Hopefully after I have had surgery for this condition I can truly look forward to the Zen of cooking once again.

Unfortunately, Chicago isn't the only state in the Union capable of such nonsense. Another piece of even more looney legislation recently reared its ugly head. The legislature of the esteemed Commonwealth of Virginia recently defeated an attempt by some politicians there to ban the public wearing of baggy pants which would expose one's undergarments and/or upper buttock area (also known as a butt-crack). The theory was that this would promote decency and an air of civility, especially for our younger citizens. Oh, brother. A brief--pun intended-- overview of this on the link below: http://home.hamptonroads.com/stories/story...1828&ran=100067

NulloModo, Re: your easy and delicious suggestions for preparing fish........................... Will you marry me!?

I too have eyed this product as I often stumble across its informecial on the television (does it play 24 hours a day or what?). It has one of the cheesiest informercials that I have ever seen, though I will admit that it is also the only one I've ever seen which had a "plot". To me, it seemed like a typical infomercial product: something that makes an attempt at appealing to time-stretched moms and people who think that having one tool to do everything is the solution to all ones problems. I will, however, be interested to see how it works. I read the reviews (or some of them) and found them interesting though I'm always suspicious of those things . Please do report, though, on how you like it. ← I think we have a right to be suspicious, even though I do find infomercials bizarrely entertaining. Although it seems that the reviewers who gave it low marks may not have used it the way it was intended. I mean, let's face it, it's not made by KitchenAid so you probably have use it gingerly. I'll let you know the results. Thanks.

Well, Ducky, hummm, I don't know, but I suspect that we may be referring to two different types of Magic Bullets!!! I could be wrong, though LOL!!!

Hello All, I recently purchased a product called "The Magic Bullet." It's a food prep device that promises do EVERYTHING. I know that's a crock. I've seen it on infomercials forever for about $100.00. However, I finally saw it on Home Shopping Network for $60.00 and decided to give it a chance. They have a money back guarantee for the first 30 days you have it. It promises to chop onions, garlic, celery, nuts, etc., grate hard cheeses, grind coffee and spices, whip cream, make smoothies, beat eggs,..................... you get the picture. It also comes with a full size blender and attachments that promise to turn that blender into a juicer (I already own a professional grade juicer). Finally, it comes with several "party" mugs which allows you to blend individual drinks right in each mug, so everybody can get what they want. It didn't say that it would do your laundry, re-grout tile, and walk the dog, but it might as well have. Look, I don't believe for a minute that it will do all the above, plus a bunch of other stuff I didn't even mention. All I want it to do is spare me a few laborious food prep chores. I love to cook, but I HATE food prep. I just wanted to get your feedback. Here's the link to the product for a complete description: http://www.hsn.com/cnt/prod/default.aspx?webp_id=1909773&sf= This description is followed by a bunch of reviews. The reviews are all over the place--some give it only a 1 out a possible 5 stars; others rave and give it a 5-star rating. Any insight you can provide will be welcome.

Without a doubt the funniest thing I've read today!!! Now, three questions: 1. Are there any "real" recipes in this book? 2. Is there a forward by Bobby Flay? 3. Was this a "re-gifted" gift or did someone you know actually think that this would be just the thing for you?

Many, many years [decades] ago I remember our mother (myself and my younger brother) making a trip with her to visit relatives on her side of the family in a little town called Lone Star in Orangeburg, South Carolina. The one thing after all those years that I remember is being told that, among other chores, what my brother and I could do to make ourselves useful was to "clean" the chicken feet. As I recall, we found this to be a great adventure. Looking back upon it now, I wonder why we didn't go screaming from the house. Except, back in those days, when your elders asked/requested/ordered you to do something, you did it. "Back talk," as we called it was not allowed. Frankly, I still agree with this, but that's another diatribe. Anyway, as I remember, they plopped down a bowl of "uncleaned" chicken feet in front of us--one bowl for me, one bowl for my brother and demonstrated how to clean them. There was no special equipment. Using our bare hands, we were to pop the nails off the chicken feet and then peel the webb-like skin. I remember having a lot of Zen-like satisfaction doing this. Yes, at first it was kind of weird since I was city girl, but I actually got into it. After we had done all of this popping and web peeling, they were washed under running water and then stewed like you would do stewed chicken. A really simple thing really: put chicken in the pot, add cold water, seasonings and onions, and simmer until done. Serve with rice, collard greens, bisquits or cornbread, hot sauce and so forth. I ate them. I liked them. I think really enjoyed them all the more because I had such an integral part in their preparation. Hope this is of some use. P.S. -- Really missing my mama, Mae Alice, right now.