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CKatCook

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Posts posted by CKatCook

  1. I saw the movie yesterday and loved it. I thought it captured the essance of what these two women went threw in their lives and I loved how the movie really did show the work that into "Mastering the Art of French Cooking". It was amazing how much their lives paralleled each others. Academy material NO, but a good movie none the less.

  2. Tell your friend not to dispair, I was vegan for a number of years in my early 20's and ate really good. You just have to get creative with it. I agree with those on the thread that suggested Asian, Thai, Indian, African, Geesh, there is a whole world of stuff out there that has no eggs or dairy. Silken tofu ran through a food processor with a little salt and seasonings can become very much like ricotta in taste. I use to make a soy milk/ garlic sauce that no one knew was not diary. (if I find the recipe I will post it). I never was a fan of soy cheese, so I never used it, so I cannot say about that, but being vegan is where my real passion for Asian food began. Trust me, you friend will be totally fine...

    (1 T. cornstarch, 3 T. water for each egg in a cake recipe, works wonders!)

  3. Yeah, I thought the whole exchange between Jean Phippe and that one guy was scripted. I mean what was the original gripe with the guy Jean Phippe had anyway? And the one guy at the end trying to call Ramsey out. How stupid would someone have to be to do something like that? The signiture dishes in the beginning looked to be a bit better than they have had in the past.

    I will still watch though, if only for the laugh factor.

  4. I have to admit, a lot of what I read in this thread I have to agree with to some degree. Americans are scared of food. Eating real food and cooking that real food is becoming a lost art (with the exception of those of us on this board of course, we love it)

    Being from the south (Texas, Lousiana, Oklahoma) there is a big misconception of what goes on in this part of the US food wise.And I get so ticked when I see it so poorly represented in the national media. I never saw a deep fried twinkie. I eat chicken fried steak maybe once a year. I don't drink sweet tea on a regular basis, too sweet. And most of the people I know don't eat these things on a regular basis. (except sweet tea, maybe) I love greens and cornbread, smothered pork chops, banana pudding. But those are foods you have for sunday dinner, not everyday. Now BBQ, I will fight you for, but I can honestly say most I know don't eat BBQ everyday either. Now there is a lot processed food that is eaten, and it is correct that in the summer months exercising outside after 10 am is impossible. When cooking heats up your house not much of that goes on in the summer for those without air conditioning. Which is not many people these days. I think cooking in general is what is lost. Anymore when I try to talk to people about food it is mostly women in thier 60's and beyond that can talk about things like how to make a good pie crust, what is a good ham hock, proper way to make beans, etc. Things I consider the basics of cooking. -> I don't think that is a southern issue, I think that is a U.S. issue.

    In the schools the first thing that is cut is Physcial Ed. and that is a damn shame. I have a life long love of exercise and I credit PE. for that. P.E. is what needs to be brought back.

  5. I agree that if the appliances on the show don't work it's not fair that the chefs are penalized.

    I love that Micheal won, I liked his show when it was on. I am at a loss as to who will win in the end, though. Judging how all the winners have done so far it is going to be close.

  6. I have the fortune to work in an agency where something like this could go far to help the community here in Oklahoma City. One of the social workers I work with actually had to choose how to wack her backpack program down from 90 families to 50, this being in a very small school that is in a very impoverished part of town. We are scambling to look for a way to supplement the program and be able to feed those kids again. When the food goes away the need does not oftentimes and it is an outrage that she even had to make the choice.

    Lets do this and get it out there, the need could not be more timely...

  7. I got to see the last episode finally and man, Bayless was gentlemanly in his mannerism. That french chef got his ass handed to him and considering he was insulting the person who was helping him, I think he deserved it.

  8. Everyone is talking about the best in BBQ in Texas..I have a vote for the worst. Ruby's in downtown Austin. I just got back from there is 1 pm on a Monday, and it was awful! The price was ridiculous, the portions tiny, the taste was not that great. I had the baby back ribs and it left a fowl aftertaste of plastic in my mouth. The staff was non-caring, My HD and I were disappointed, at best. We came to Austin on one of our Foodie road trips that we take to celebrate our wedding anniversary and went there because of all the awards the resturant has won and was shocked..just shocked. The flies in the place alone was enough to make a person run out of the place.

    I don't mean to just come on here and simply slam someone, but we were surprised. :wacko: The whole drive back to our hotel room was a discussion on just how shocked we were, not worth the 32 bucks spent....

  9. I just thought I would give everyone an update! I got an aficiado brand, 18 bottle, dual temp control!! SWEEET! I also am getting a trip out of town to shop for the wine in it!!! -> I KNEW THERE WAS A REASON I MARRIED THIS MAN!! :biggrin:

  10. Ramen noodles...and ramen noodles, and some ramen noodles. I have been restraining myself, though.  Only 3 times in the past two days!  I just finished a bowl of beef flavor, with sesame seeds, lime juice, and a bit of sriracha.  Last night, it was Oriental flavor, broth drained, with curry powder, butter, frozen peas, and leftover fried onions (which was so damn good, I'd serve it to company).  Yesterday for breakfast was a LOT of sriracha, fish sauce, and sesame oil in chicken flavored broth, with extra water. 

    Also, husband brought me home a bottle of Jack Daniel's green label.  My weekend starts today, so it's not long for this world, I started on it last night.

    At least it's cheap this month.

    I got you an idea here, when I was young we would cook the ramen noodles, drain the water, put cheese and hot dogs in it. No joke...best of both worlds.

  11. I too was surprise when WD seemed scattered, but not many people work well under fire and on camera. I wish they would have allowed him more of the chemical stuff, which is what he does best. I really wish they would just fully stock the kitchen, maybe have a mystery ingredient then let the contestants do what they do best. We would see some real great stuff cooking wise then, or at least let them do that for the elimation challenge. But the show is big time fun!

  12. I've always wanted to either own a fine gourmet food shop, or a shop that made only pies or be a food writer. I like the idea of food writer the most...but food writing is so hard to get into so the probably of being sucessful at it is slim. Now the other two is not unreasonable, out of those two I would go with gourmet food shop.

  13. I liked the show. I found it refreshing to see chefs of that caliber not be snarky and to be good sports about it all. The women judge with the hat got on my nerves. I purposely cook my risotto till soft in the center and prefer it over the other way of cooking it. The show was fun.

  14. I'm really looking forward to this one.  I had a chance to meet Michael Chiarello at his restaurant the other week, so I'll be pulling for him.  I'll even open one of his bottles that we brought back...

    I am kind of pulling for him too, him and Wylie Dufrresne. I always liked Michael Chirarello's show on food network...

  15. Oh wooooowww...I love tofu and I am looking forward to this. We have a shop here in Oklahoma City where the women who owns the shop hand makes tofu and that is all she sells and it is a whole different world from the store bought stuff. I was shocked when I first had it and now I cannot go back to the store bought stuff. I bought two "bricks" of the stuff today and now I have to come up with something really, really good to make with it. If I can figure out how to load pictures I will take some and post them.

  16. I find whether or not I overbowl depends on what I am eating. For example, pasta - overbowl. Soup - underbowl. Cereal on the other hand I always underbowl for some reason, although it seems that if there is one thing that you would overbowl that would be it. Strange I never thought of it that way, though.

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