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divalasvegas

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Everything posted by divalasvegas

  1. I am so definitely doing this and SOON FoodMuse. Thanks especially since chicken thighs are my favorite part of the chicken. BTW, can I assume that the thighs are skinless as well? I believe that in the cooking of Tandoori chicken the skin is always removed, but I could very well be wrong. And you are so right, gotta add that serrano pepper.
  2. Creamed (or baked) Spinach: Chopped spinach, either fresh or frozen (I use frozen chopped spinach) Minced shallots Minced garlic Cream Cheese Freshly grated parmesan cheese Not counting as main ingredients: olive oil (for sauteeing shallots and garlic), salt, black and/or cayenne pepper, a dash or two of nutmeg, and a couple of dashes of Tabasco. You can add some diced artichoke hearts (I use the ones jarred in vinaigrette) which takes it to a whopping 6 ingredients. - Cook spinach, drain. While the spinach is still hot, stir in cream cheese, sauteed shallots and garlic, diced artichoke hearts, seasonings and about 3/4 cup of freshly grated parmesan cheese. Serve immediately if not baking. Stir in 1/2 cup of the parm if baking and sprinkle the remaining on top (bake at 325-350 until bubbly), or stir in all of the parm if not. I've also put down one layer of the spinach mixture, sprinkled on 1/2 of the remaining parmesan cheese, add a second layer and then sprinkle the last of the parm on top before baking. - I don't really measure, but usually for every 2 packages of frozen spinach I use one 8-oz package of cream cheese, 1 small jar of the artichoke hearts (drained and chopped), and at least 3/4 cup of the parmesan. The amount to use of the rest of the ingredients depend on your personal tastes of course. (I guess 3 packages of spinach would be fine as well and less fattening per serving.) Enjoy. Edited to correct the estimated amount of parmesan cheese used and to clarify cooking directions. Also to add that I will make this any time of year, even the dog days of Summer.
  3. Well said Barry except after visiting your website and reading a few excerpts from your book, I'll have to go out on a limb and guess that everything you've said above is a stone cold LIE! *** Also, note to self *** Must find a way to invite myself to dinners with markk.
  4. This is not an unexpected dish, but a traditional one. How about Kentucky Hot Browns? Not exactly fare for a BBQ, but fitting perhaps if you have guests over for brunch. Hot Brown Recipe
  5. Amen. Add to that vegetarian spreads that are Ethiopian, Middle Eastern, and North African in origin. Delicious and nutritious, and bearing no resemblance to a diseased tissue sample from a biopsy.
  6. Wow, lucky you! We tend to have the opposite situation in this area, namely that a lot of so-called sandwich joints are too busy ACCURATELY WEIGHING the meat for each sandwich, methodically removing slivers of meat to make sure you don't get one fraction of an ounce more than you deserve! I think I've seen that restaurant profiled, maybe on a Bobby Flay show. Is she the one who grabs a huge fistful of brisket for each sandwich, with so much meat the bread doesn't stand a chance?
  7. I hate to say this, but this show is beginning to take on a morbid attractiveness for me, kind of like watching Sandra Lee aka Semi-Ho. Some of the recipes look great (like the Peruvian chicken with two sauces and fried yucca, one of my favorite things) but other stuff either looks godawful or way too upscale for TGIF, like one winner's cardamom-rose water cookies. I just can't see that restaurant chain making a cookie like that or even knowing what cardamom and rose water are.
  8. Oysters! I hadn't thought of adding oysters shellfishfiend. How about a big ol' plate of fried oysters on the side? Betcha that would be quite tasty too. Thanks for the gumbo advice HungryC. I wonder how many delicious dishes have been created by breaking or ignoring the so-called "rules?" I hope you get around to posting pics of your green gumbo; sounds wonderful. I think drawing a line in the sand by not adding Spam or hotdogs makes perfect sense to me, but I'm sure there's someone out there who's done it! I appreciate the tips on how much roux to use when adding okra Graham. It never occured to me to take that into consideration, so you probably saved me from concocting an ugly, gummy mess.
  9. chefpeon I've been thinking the same thing about the professional level contests; $10K is pretty lame. At that level you would think a $50K or even $100K top prize would be in order. MissAmy and Zeemanb glad to see that I'm not alone. I now know the price of my soul--at least for a cheesy TFVN home cook recipe contest--and it is TWENTY FIVE THOUSAND DOLLARS! Oh the abject greed and shame................ sort of. My one question is how do they decide who finalists will be? I've seen a few pretty disgusting concoctions make it to the final round. I mean one of the finalists in the sandwich category was a fried zucchini sandwich with raw onions and processed ham. How the Hell did THAT make it to the final three?
  10. So I have to ask: would any of you ever submit a recipe to them (TVFN) via this show and accept a challenge if offered, knowing that, a) You would actually be on TVFN for all your family, friends, and eGulleteers to see and, b) Your recipe would be sold to TGI-Friday's (which I assume means that they would own it, but I'm not sure) and would probably make changes to it to suit their menu/marketing needs I don't know, I think it's pretty tempting. I mean, $25,000 is $25K and if they want to pay me that kind of money for a recipe, I'm not sure I'd have the strength to say no. What say you? P.S. -- I agree, this show is a real mess! I'm sure he's a real nice guy, but Marc Summers drives me crazy with always speaking in a tone that sounds like he's addressing an audience of pre-schoolers, and not even real smart pre-schoolers.
  11. Yeah, the section on disembodied cuisine is from 2003, although but there are other parts of the website posted this year. As for "................ we feasted on the semi-living steak. Unfortunately, as the growth period was too short, much of the polymer did not degrade and the steak had the texture of jellied fabric." Oh............ My................ GAWD!!! *** shudder *** Someone should really clue these folks in on the meaning of the word "feast."
  12. Wow. I don't know about anyone else, but for me it is quite clear: THIS IS DEFINITELY UNATTRACTIVE AND UNAPPETIZING! The website itself seems pretty inept at selling the concept. In particular the images--especially the feast images--are either confusing, irrelevant regarding the final product, or visually grotesque. They would also go a long way in selling this stuff by coming up with a different name other than "disembodied cuisine." Ick. GlorifiedRice, do you know if anything became of this "cuisine?" The website dates back to 2003.
  13. Thanks Graham. I had been wondering about a seafood version of this soup since I recall seeing somewhere recipes for various West African soups featuring some type of greens and the inclusion of either fish, crab, shrimp, crawfish or even some type of local dried or smoked fish. I can't recall whether or not this version originates in Ghana, Senegal, Nigeria, or more likely each country in that part of the world has it's own version. What jumps out at me in reviewing the various recipes for this soup is the non-inclusion of okra. I thought that one of the "rules" of gumbo is that it always contains okra, which is one my favorite vegetables. Actually I think adding a few slices of tender, young okra near the end of the cooking process might be quite tasty indeed.
  14. Thank you, thank you, thank you Marcelle, this looks wonderful and thank God, something different for me to feed the family/friends. We have a rather historical market in Washington, DC called the Eastern Market and I'm sure that they will have pretty much everything I'll need to make this. Actually, this looks so good, I don't see why it should be relegated to only one day a year. A little fried chicken with that potato salad couldn't hurt either.
  15. Edited to delete double posting. Computer error message indicated that first post did not go through.
  16. Thank you so much Marcelle for this information and history behind this soup. I remember seeing Emeril Lagasse make a soup like this on his show The Essence of Emeril a few years ago and it looked so delicious. From what you've written here, I assume that, like the number and types of greens used, it's pretty much up to the cook as to what else goes into it. Since I'm "just" a Southern Baptist and really have no restrictions on whether or not to use meat on Good Friday, any suggestions on what types of meat/stock to use would be appreciated.
  17. As I've already posted on the "Invent This" thread, see if you could figure out a way to design this: Well?
  18. A spiral slicer for home use so that I could spiral slice my own hams or even a whole roasted turkey breast or leg of lamb. I'm not a huge fan of the flavor/texture of most of the spiral sliced hams sold around the holidays. A combination regular slicer--from see through paper thin to thick, even slices of meats and vegetables--and a spiral slicing feature. I know a combo like this doesn't even exist commercially, but it would be so cool have one for the home. I'll be posting the same wish on the recent thread started by the kitchen equipment designer.
  19. Shel_B have you ever tried skordalia when dining on Greek food? I love it, but you really, really have to love garlic. There are many different variations on the recipe for it. Basically it's a bunch of raw garlic cloves (I guess you could poach them to mute the effect), olive oil, either lemon juice or vinegar (I've seen a recipe where both were used), cooked, peeled potatoes and/or white Italian style bread (bread has to be soaked in water first, then squeezed), salt and pepper. These ingredients are just brought together in a blender. There are many recipes for it on the internet and I'm sure there are several people here who have recipes for it. lauraf I've heard on numerous occasions that it can actually be dangerous to store garlic in olive oil or any oil; something about an anaerobic environment encouraging bacterial growth. Maybe someone here can give a better explanation. Storing in the vinegar or pickling is not a problem however. Edited to add: Many years ago on a cooking show I saw what looked like a piece of corrugated tubing used to peel garlic cloves for a 50 cloves of garlic recipe (smooth on the outside, corrugated on the inside). The guy doing it peeled all of them in seconds.
  20. Some of those are fantastic beers. I had an oak aged vanillar porter that came in at about 9% alcohol at Christmas. First class beer. In a funky howitzer shell shaped bottle. ← Thanks for the tip Doodad. I really like beer, but always detested Michelob. I'll definitely give it a chance only because of your personal recommendation. It's just the fact of hearing the words "Michelob" and "artisanal" used in the same sentence in the commercial was more than a little disorienting for me.
  21. But don't they have artisanal Michelob now? Really. They got real, live commercials and ever-thang!
  22. God Bless you FlourPower, you nailed it; I couldn't have said it any better. You've stated my point of view as clearly as possible and if it still goes misunderstood or not understood at all by some, well, at least we tried.
  23. Well on several points dougw you and I will have to agree to disagree. First, saying "that's how they are" is quite accurate but just shrugging it off and not challenging or confronting these execs with the completely stereotypical and demeaning approach they've taken with this show is just not good enough. Not that the suits will care, but I will be communicating to them my utter disgust with their production decisions for this show. Secondly, I fail to see where I've thrown around any racial slurs, but as you advised me "you can dislike it all you want." I refer to Step 'n' Fetch It as a cultural point of reference. Entertainers like Mr. Perry had to make painful compromises if they wanted to work at their craft. That was then. Today if any Black person acts this way it's because they want to do it for whatever amount of fame, money, or notoriety they value. People like the Neelys are all the more infuriating because THEY SHOULD KNOW BETTER. I assume that they are intelligent, hard working, very successful business people. I wish that both they and TVFN would have an interest in showing that side of them. Lastly, while it appears that their behavior doesn't offend or alarm you, it deeply offends me. It's really part of a phenomenon often referred to as "the new Black minstrel show" where today some Black athletes, entertainers, and in this case, hosts of a cooking show are willing to do anything to be on tv or get paid. That it may reflect poorly on all Black people is of little consequence them. How refreshing and dignified it would have been if they had just said no thanks.
  24. At least for me annecros my criticism and comparison to Step 'n' Fetchit has more to do with the limiting and unimaginative use of certain categories of people by those empty suits in the entertainment world, especially those shameless hacks at Food Network than with any criticism of Perry as well as what people will do for fame and fortune, no matter how fleeting or demeaning. Mr. Perry was a talented Black man who had to perform his craft within the limitations of a racist industry and an overtly racist society. It should be noted that most of these films were made in the 30's and 40's. It's 2008. What's the Neely's excuse? Oh yeah, right, MONEY. I guess that makes it okay then.
  25. Well, I'll try to give the show a fair hearing but I'm leaning in FlourPower's direction. I've only seen a couple of them so far and I'm also quite sick of the eye rolling, exaggerated sexual innuendo, over-the-top/overuse of Ebonics, and the whole "this is how Black folks really behave." Well, no we all don't, and yes, I find it offensive, tiresome, and played out. Enough already. Also, I have to say that so far what I've also found quite annoying and totally unimpressive is the food. Example: Frozen Lemonade Pie -- frozen lemonade concentrate, a tub of artificial whipped topping, and sweetened condensed milk!? ***Where's that wretching and convulsing emoticon when you need it? *** Don't they know that they're treading on Sandra Lee territory with "recipes" like that? And to brag about how this is a treasured family secret recipe; I wish they had done all of us a favor and left that one a secret. I don't know the Neelys, never met them. But if they don't want to be perceived as modern day Step 'n' Fetchits or pretty much any one on the show "Cribs" AND THEY are decent, intelligent people, then they might want to try showing that side of themselves and not be yet another in a long line of predictable and insulting stereotypes of Black people. Edited to correct spelling since I my spelling suffers when I'm ticked off!
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