cathrynapple

This sounds similar to a family dessert of ours, called "dog's phlegm" by my dad. The name has stuck, unfortunately. It's just jello and the hot water beaten with a can of E.M. until frothy. It sets into a foamy, creamy dessert. But we never had to freeze or even chill the milk before it turned really frothy and thick.

Lisa won the challenge with Ming Tsai as a guest judge. She made a miso glazed bacon strip to go with Stephanie's grilled shrimp and Dale's Pickled chilies. She won a trip to Italy. What sticks in my mind is Dale saying, "she goes to Italy for cooking BACON??" haha. I felt the same way.

I vacuum pack biltong and wash the outside with soap and water, then wrap in various things. My funniest experience was watching my dad being sniffed out by an adorable dog while security looked on, then seeing his face fall when they discovered a giant, lovingly baked English fruitcake my grandmother had made for him. It'd been wrapped in lots of layers and sandwiched between clothing. They dumped it directly in the garbage!

It's completely meaningless. She's wearing a scarf that kind of maybe looks like a type of accessory some people in another part of the world wear. Seriously, what the hell is wrong with those people?

I'm pretty surprised at all the comments about the females' appearances in this thread. Aside from making fun of Spike's hats the guys' looks seem to be off limits or not cared about? Are we really that concerned about Lisa'a hair and some unflattering pants and that Gale's clothing isn't what you might have chosen? I don't get it. Tom's not very thin, Tony Bourdain has bad teeth and strange legs, and a number of guest judges have been downright portly. Why so harsh with the girls? Is there a specific reason, or is it plain old vanilla sexism?

this is not a case of bars teeming with "strange women." it's a case of con artists getting free stuff. it happens.

Ah, I have a new one from a couple of weeks ago. Invitation said, " come over for chicken parm, bring a veggie side dish." These are your typical meat and potatoes couple who love Cracker Barrel, so I just did sauteed veggies with lemon and garlic and olive oil. The whole drive over I was nervous that my dish was pedestrian and dumb. We had over boiled spaghetti with what I think were boiled chicken breasts. Waaaay overdone. And then there was a slice of Carl Buddig ham on each chicken piece, which was weird and cold. Then a slice of that white colored american cheese, and then jarred sauce poured over the top. They're odd people.

A fun and different episode, but I still think Lisa should have gone home. Spike won the quickfire showed some decent skills. Lisa only got through because people didnt' end up hating her mashed potatoes with peanut butter. They mentioned that spike had been on the bottom seven times, and lisa only five. maybe that helped her?

duchamp directly challenged our definition and context of art. i was comparing his themes and ideas, not the actual materials he used. cheez.

I've mentioned this before in a couple of other threads, but I feel strongly that the food at Alinea and similar restaurants is most directly linked to the formalism movement, which is notorious for causing people to say "that's not art!" The recontextualization of familiar and new flavors and textures is not LIKE formalism, it IS formalism. We can, in fact, liken challenging chefs to Duchamp.

i honestly don't know how you do this. after being employed as a caregiver for ONE (very bitchy) ninety year old woman for a year and a half, I'm sick of cooking for her. no matter what i make, it's not right. and i know how to cook tasty food! i have nightmares about trying to please fifty of them. Your food looks awesome. the variety and freshness is great. a hundred times better than all the retirement centers i've worked in. anyway, i just wanted to say how impressed i am with your resilience!

the dried choux pastry is pretty much like a glue. i hate that. roasting pans are my least favorite. dried oatmeal. every time i cook anything i'm so excited or starving after work that it's just too much trouble to fill anything with water before i start stuffing my face.

Saying food shouldn't be challenging is like saying art should only be pretty.

If Dale lost because he was executive chef, then shouldn't Antonia have won? You can't attribute everything to the leader all of the time. Dale seems to knwo how to cook but has trouble conceptualizing dishes, which (to me) accounted for his scallop mishap. He told Lisa over and over that her soup tasted bad. Spike also told her it was terrible. She wouldn't change it. For the past SEVERAL episodes she's made horrible dishes and somehow manages to avoid the boot. Dale won the challenge last episode and yet he was still treated horribly. I think most of his rage came from always being stuck with crappy people. I'd be constantly annoyed, too. Remember when she won over him for making a piece of bacon?

I always toast my rice, in butter or sometimes without, to improve teh texture. I find it easier than boiling it like pasta. Sometimes with basmati I boil and drain, and I like it. Actually, I never understood why the exact amount of watear had to be added. It's simpler sometimes to just oil like pasta.

yeah, i've seen it a couple of times on saturday afternoons on pbs.

It's so nice to see the GOOD guys winning and doing well this season. proves that you don't have to be an asshole to succeed on the show.

P.F. Chang's was always a "fun" place to go for younger people. (teenagers, etc) Most of the food is tasty, though not authentic. It's nicely decorated, but loud and sometimes cramped. I also think it's overpriced. Some of the meat dishes are very mediocre and not worth thirty bucks. The lettuce wraps, as mentioned above, are good. They also have nice teas.

I've recently been trying to replicate the low quality convenience store puff pastry chicken pies that I love so much in S.A. My brother has cravings for them and I'll do three dozen at a time. He eats them in a couple of days! I realize the pies could be of better quality, but the nostalgia associated with those junk food pies comes first. I was startled to see how much they'd gone up in price last time we went home. When i was a kid they were going for under three rand each.

I'd do the same if I'd won as many challenges as he has.

molecular gastronomy is a direct result of the formalist art movement. It is about paring food down to the essentials, down to the very meaning of the food. That way you can have a bite of food that tastes and evokes the feeling of the particular food more than the actual dish. Food provides a very accessible and understandable way to do this.

Yeah, Alton's been using the new Cuisinart. I love my kitchenaid and i love the way it looks. That Cuisinart thing looks kind of...closed up and ugly. Maybe I'm just Kitchenaid branwashed.

Here are my favorite wheat-free no bake cookies. no bake cookies

We have four Jimmy Johns in our town! They deliver sandwiches by bike, and they're awesome. Their bread is really exceptional.

I get the impression that they purposely pick mediocre cooks so that ramsey can yell at them more, which is what the show is all about.