MissAmy
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Posts posted by MissAmy
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Cold meatloaf sandwich. More than once, I have made an entire meatloaf just so I could have leftover sandwiches later.
Grilled cheese. Must be Kraft American singles, must contain caramelized onions.
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But it is educational. It has taken me all of these years to discover, I had better wear a pair of $800 shoes if I want to insure that when I dine out in a city like New York, my asparagus will receive the attention it deserves in the steamer.
Thing is, that's not what anybody is saying here.
The "not rich enough" title is sort of misleading.
There's a HUGE difference between having to wear "$800 shoes" and not wearing sneakers. As someone pointed out, you could appropriately wear clothing that's LESS expensive than the most expensive jeans and the most expensive sneakers.
It's not about money. It's about a restaurant's determining what it considers an appropriate style of dress.
I agree with that. I do not wear Manolo Blahniks (or however they're spelled) or Jimmy Choos or Chanel or Dior mainly because I can't afford those things and even if I could afford them there are other things I'd rather spend my money on, like food! That said, even when I have been in cities like New York, LA, Hong Kong, Tokyo, etc, I've almost never been treated badly by waitstaff, mainly because I do tend to dress well within my budget.
I don't think it is snobbery to expect patrons not to wear jeans in a three or four star restaurant, just like no one expects you to wear an evening gown to the Salt Lick.
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... in some ways, it would be soooooo much easier if I liked mediocre food.
Not to be completely off topic, but I hear you. And I hear you again. And again. And then I hear you a thousand times over. Preach it, sister.
Like you, I would look into this new development if I knew the side effects were negligible. I've battled with my weight my entire life, my metabolism is completely shot due to a series of drastic fad diets resulting in extreme yo-yoing, and I've now embarked on yet another weight loss scheme. Hopefully it will work this time as it is not a fad but rather a gym membership and reduced calorie plan. However, if I knew I could target my fat gene and make the weight loss a little bit easier, I'd be all for it.
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I'm getting a cape.
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Raoul Duke, that's also what I have been raised to believe, and I never eat oysters in the summer time. Growing up, we were taught only to eat oysters in months that contain the letter "R." In other words, you don't eat oysters in May, June, July, or August. For good reason.
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I thought ketosis came from not getting enough vitamins and nutrients from veggies. Like what happens to people who stay on Atkins for too long.
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The woman I work for will be featured on this show on August 10 at 9pm. Please watch if you can. I will probably be there somewhere in the background. The challenge is jerk chicken.
Basically, they lie to the contestants to keep Bobby Flay's appearance a "secret." We never wrote in challenging Flay, and we never applied to be on this particular show. We thought Food TV was fliming us for a segment on Texan cooks. The whole thing was pretty much staged from the get-go. When Flay and his crew showed up with their assistants and knife blocks and a set-up that looked like it came out of a J Crew catalogue, I kind of went "Oh shit" as I looked over our typical picnic-in-the-park set up of folding tables, checkered table cloths and disposable pans. That part really irked me. They have the props to automatically set the favor to Flay, and make the people he's challenging look amaturish in comparison. As the day went on, things were pretty fun, however. Bobby Flay is a much nicer guy than I thought he would be, and had a pretty good humor about it all. There was a point where me and my boss sat and banter-trashtalked him to the camera, and I hope a little of that makes it in because it's funny. I'm not gonna tell you who won, though! You have to watch to find out!
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Hey Offcenter, make sure your girl is getting enough of the B-complex vitamins. They are generally only found in animal products, so she should probably be taking a supplement.
That said, one of my coworkers has a wife who is trying to go raw. I've heard all the propaganda, and don't buy it for a minute. Evolutionarily, humans are not meant to eat an entirely raw diet. We don't have the necessary enzymes in our digestive system to properly break down a diet entirely comprised of raw food. After days of eating raw, my coworker is tired, irritable, and hungry. He tends to wolf down (vegetarian) cooked food when not around her. Not to mention, he has consistantly complained of the cost and time the diet takes. You would think eating raw would be really easy... not so much. Unless you want to eat salads day in and day out for every single meal, the prep time involved is unreal. I just think it's an absurd and completely unsustainable way to eat.
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I am concerned about nutrition. I eat a lot of veggies, and lean protien, and try to limit simple carbs, sugar, and saturated fat. It's a little hard to do with my job, but I try my best. I'm about to start an exersize regimen to drop some extra poundage.
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Brown rice is really good, and it's a whole lot better for you than white rice. I like Texmati brand. It's a little more expensive than some of the others, but the flavor is worth it.
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In a pinch, Super Glue will close up a wound. I once fileted my thumb at work, and the chef ended up pouring super glue on it. Closed the wound, and when I got home I was able to clean it up and bandage it properly.
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Ugh. Thanks for sharing. There are times when I think that being a food critic would be glamorous and fun, but other times, not so much.
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That? Is a thing of extreme beauty.
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I eat a lot of salads when it's this hot. And ya'll, I don't know about California, but here it is HOT.
The grill seems inticing until you fire it up and realize that with the radiant heat from it, you're soaking in about 500 degrees. Blech!
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It makes me sad when people dis Paula, but I can understand why some of ya'll don't get her.
Her cooking is very region specific, and much of it emerges out of an era when canned goods had to do. She cooks A LOT like my grandmothers and my great-aunts, did, and the way my mother did back in the day before she changed her ways a lot. The thing with the "Mexican" chicken casserole is very similar to casseroles I ate growing up. These days, I probably wouldn't make it, but I also know that it is probably good in a guilty sort of way. Don't knock it 'till you've tried it.
My Paula Deen cookbook sits alongs side Bouchon on my cooking shelf. Blasphemy? Maybe. But I like her, I particularly like her dessert recipes, and they've always been huge hits when I serve them to others. Isn't that the point of cooking for other people, anyway? To make stuff they're going to like and enjoy?
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There are also the hotels: Four Seasons, Driskill, Hilton, etc.
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Where is a "vomit" emoticon when you really need one?
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Damn Tony-hope you can get out of there as fast as possible, show or no show! There's a plate of brisket, ribs, and sausage and a cold beer with your name on it when you do!!
I second that emotion! Stay safe, Tony! Don't leave the hotel!
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Oh man, I love California.
Thanks for the blog and the cool pics! I can't WAIT to see what you think of Bouchon. -
But the next day when she was cooking them, she added to the pot (and this is NO EXAGGERATION): bacon grease, salt pork, fatback and hamhocks. And then doused the pot with a liberal shaking of salt.
Dear God! And you didn't immediately keel over from a heart attack?
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Cool topic and I think you should do a food blog about living in Vietnam!
I have found that I can live without a lot of things. I don't need a dishwasher (what's the point, anyway, when 90% of my dishes are family hand-me-downs and antiques and can't go in it?), I can do without a garbage disposal although it's the one thing I REALLY miss from my mother's suburbian dream kitchen. I don't need that many pots and pans, one of each size is plenty. I am well aware that I have WAAAAYYYY too many sets of dishes, and am giving one away to my sister. (We love our dishes in my family.) I don't need a six-burner stove, four is fine, and I could probably get by with two, as I always just find myself using the same two burners over and over again anyway. My mother has two ovens, which when I lived with them thought I could never do with out, but now realize that one is more than enough. I could live without a microwave, as I never really use it and it just sits there collecting dust. However, I MUST have my toaster-oven. I don't understand how people live without toaster-ovens. It's the only way to properly make cheese toast.
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I only had absinthe once, and it wasn't the halucinatory experience I had hoped it would be. I just got really, really drunk. It didn't taste terrible, but it was strong, and the sugar helped. Eh. I wouldn't go out of my way to drink it again, but if it were offered to me, and I didn't have to drive, I'd partake.
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Sounds like someone's got a case of the Mondays!
At any rate, you might want to check and see if there are any small production companies in your area that deal with food. That's how I got my current job, and it's great because I get to cook, write, research, and test recipes in a highly collaborative environment. The ONLY reason I got such a nifty gig is because I was basically in the right place at the right time and the company is still pretty small and relatively new. I wish I could be of more help. It sucks so much to be in a job you hate. Start researching for opportunities in your area and see what happens.
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I would do something very traditional, bringing to mind those old guard leather and wood steakhouses in DC. I like the idea of the caviar and the steaks. However, if you want to stretch your caviar, serve it on deviled quail eggs - people won't need as much that way. I'm thinking you need a serious potato thing to go with the steaks, like a gratin or dauphinoise. Asparagus in hollandaise would be a good side. Dessert could be a nice warm crumble with ice cream to round things out.
Cooking Burns and Scars
in Cooking
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I've always got one burn or another healing up. Right now, there's one just below my thumb on my left hand. Sheet pans coming out of 500 degree ovens are hot ya'll!