Pebs

I worked in kitchen of a summer camp when I was in high school. In spite of the fact that it was a not for profit religious camp, we really produced good food made from scratch. It was entirely high school aged girls from church that assisted a head cook, in this case, a elderly lady from Tennessee named Libby. Libby was about 4 foot 8 inches tall and every bit as wide as she was tall. Libby also had a somewhat formidable edge to her. One minute she'd be the southern belle as sweet as pecan pie and the next she'd cut you off at the knees for asking a stupid question, thus you did everything you could to avoid asking. Not a good plan when you are dealing with high schoolers. One afternoon while a bunch of us were rolling up dinner rolls she asked one of the girls, Peggy, to make her some boullion. She told her to use about 12 cubes. It was a hot summer day and Libby was in one of her moods, so Peggy looked at her blankly and meekly wandered off in search of the boullion cubes. The rest of us continued on with our dough rolling with Libby. A while later we started smelling something odd. There on the stove was a frying pan with 12 flaming boullion cubes evenly spaced in the pan. It was sort of like the flaming sugar cube they used to serve on top of Cherries Jubillee, except brown and smelled horrible. We all stood frozen, afraid to breathe, waiting for the tirade to burst forth from Libby. Peggy was as white as a sheet and looked like she wanted to crawl under the floor tiles. Libby walked over to the stove, turned it off and wandered over to the kitchen table where she sat down, threw her apron up over her face and laughed and laughed and laughed. We thought she was gonna have a heart attack she was laughing so hard. We never let Peggy forget it and she never forgot how to make boullion again.

When I have to go to Chicago for any reason, which is 2 1/2 hours away, I make it a point to shop at Caputo's Market on my way back. Caputo's Markets have a huge selection of fresh produce at unbelievably good prices which is something you don't get in rural Illinois. So I stock up. They also have a fantastic deli section with a wide variety of Italian imported cheeses and sausages, olives, and salads. Without exception I buy myself a container of their seafood salad, which is comprised of chunks of squid, baby octopus, shrimp, chopped celery, and dressed with good olive oil, fresh lemon juice and parsley. I eat it either in the car on the long drive back or as soon as I get home.

My mom used to make something called American Spaghetti. 1/2 pound of bacon fried and crumbled back into the bacon grease 1 can of condensed tomato soup, undilluted. 1 package of spaghetti noodles cooked and drained. Mix tomato soup with the crumbled bacon and bacon grease. Add spaghetti noodles and toss. More like toss up.

In the town I live in we had a grocery store called Dick's. I swear I'm not making this up.....their grocery discount card was called the "Dick's Insider" card. That got more than a few crude jokes but to top it all off they had a billboard as you came into town advertizing the Dicks Insider card followed by "Be sure to ask about our hot meat specials". It's a wonder cars didn't drive off the road after passing it. They ultimately changed it to just the Dick's card and mailed new ones out to everyone. Recently Piggly Wiggly bought out Dick's. Thank God they didn't rename it Piggly Wiggly Dicks. It's Dick's Piggly Wiggly. Cindy

What an excellent observation! Both sets of my grandparents were Polish immigrants who settled in Chicago. I think back on things that I watched my maternal grandmother make in her small second floor apartment kitchen and I marvel. Today they would be considered gourmet in most home kitchens. She made homemade noodles to compliment the homemade chicken stock that was almost always simmering on the back burner. I can remember watching her make perogies by the dozens and dozens with at least five different fillings. In spite of living in the city, she routinely managed to get big gallon jars of fresh milk that she skimmed the cream off of for various things. And every year we went outside the city limits to the tomato farm to pick our own tomatoes for canning. Her polish dill pickles were the envy of the neighborhood, and I don't think she ever put bottled salad dressing to her lips. Most vegetables came right from her back yard, which was tiny but very productive. And she rendered her own lard. That interest in basic cooking and canning skipped my mother. She cooked some, but not with the loving attention to ingredients and skill that my grandmother had. I think that my mom's generation was wooed by mass marketed convenience foods and they had more money which allowed them to buy more expensive and easier to prepare cuts of meat. The pendulum seems to be swinging back and what was once considered below grade cuts of meat are now gourmet. Stuff only peasants would eat is now sought after, with the fancy names and price tags to prove it. How sad that the great carefully prepared things of our grandparents had to be renamed in order to be appreciated.

My mother is a world class bigot. She believes with all her soul that anyone from a country other than the good ole USA is either stupid, inferior, or both. Nowhere is that mindset more apparent than when she goes to an ethnic restaurant. She insists on taking us to her favorite Chinese restaurant every time we see her. She's been there probably 100 times and by now should have figured out that they all speak English, probably better than she does in some cases. But when the check comes she puts out two piles of bills. Then in a voice as loud as she can go (because we all know that if someone doesn't understand your language, just say it louder and they will) she points to one stack and the bill and screams "Dis for bill". Then she points to the tip stack of bills and screams "Dis for you! Dis for you! Each time the waitress says "Why thank you very much. I appreciate that." in perfect English. And each time I want to crawl under the table.

This is the first year of my adult life that I did NOT bake any cookies. Not a one. I got a late start on decorating the house because we had a blizzard or an ice storm or both every weekend for 4 weeks which made shopping for ingredients ludicous. As it was I couldn't get my car out of solid ice for three days. The ride to work in the squad car one morning was fun (I work for city hall so they picked me up). I got to go on a police call on the way to work. The next week I couldn't get my car doors open for two days. They were frozen shut. A crow bar was finally used. By the time I got a Christmas Tree I had to set it up in the kitchen for a day surrounded by towels so the chucks of ice would melt off of it. By that time I started thinking about the fact that last year I ended up throwing about 5 dozen cookies away in February. I figured I could live with a year off. I usually give them to everyone I know. I hate to admit it .....but it was kind of nice. No gooey bowls, no sticky floors, no stacks of cookie tins stashed in places. And I wasn't hauling plates of cookies everywhere. I could kinda get used to this. Well....maybe. Ok. I kind of miss the cookies for breakfast. Maybe next year. And it's snowing again. Another 5 inches today. Sigh.

I don't mind cash only as long as it's clearly posted. I think if enough merchants got fed up with credit card fees, the credit card companies would have to rethink their rates. Another angle this topic is tipping. When you write in the tip amount on your bill, very often that server is getting the full amount you wrote in. Thus the restaurant is subsidizing the servers tip at whatever percentage rate they pay per total amount and the transaction fee. So the cost to the restaurant owner no longer just applies to the food. There is a restaurant in my community that requires that tips be left in cash to avoid this problem. More than one patron has complained bitterly about that, but after they encounter it once, they come prepared. And there is an ATM machine right next door.

I think I briefly saw this episode before I went diving for the remote to smack it off the screen. What makes me remember this was that everything on the beach was intensely color coordinated in either bright red or pink or something including her plunging neckline top. And I kept thinking how ridiculous it was that she was whipping up bright colored frozen drinks in a color coordinated blender and there was no hint as to where the thing was plugged in in the middle of the beach.

A mandolin, A MANDOLIN! Finally I got a MANDOLIN. Santa likes me. He really really likes me!

Whaaaaaaaaaaaat????? ← Anthony Bourdain made a statement to that affect on a blog that he did for Top Chef on the Bravo website. To put it in context, he was critical at one point of Rocco Disperito who also judged on the show, and indicated that Rocco had sold out by doing TV shows, endorsing products, having a radio show and the like. When comments posted to that blog expressed a bit of hypocracy on his part he defended his statements by saying that Rocco, early in his career had been a truly gifted chef and it was sad to see him walk away from this gift by getting involved in radio shows and TV shows and stuff. He went on to say that he never felt he sold out because he wasn't a talented chef to begin with. He himself felt he was better at writing, eating and describing the experience than he was at making the experience. This isn't my opinion. I've not personally eaten either of their creations. I was just pointing that out because I find it funny that we have an aversion to some TV chefs because we think they are all personality and their mugs are all over the TV screen, therefore we tend to overlook any food talent they might have. And then others we seem to give a pass to and in fact want to see even more of them. Maybe it's just because he's so cool we really want to believe he exceptionally gifted in the kitchen.

While the standards that started this thread are in fact in place, that doesn't mean that food processors are only striving to meet those minimum standards. My brother-in-law runs a plant for a large food processing company with plants all over the world. I am continually amazed at the strick cleanliness standards their plants are required to meet. They get monthly inspections by "Bug Man" who spends literally an entire day taking apart stuff and squeezing under stuff to make sure there is not a trace of bug nor vermin. He actually recently requested that all plants and trees be removed from the entire property the plant sits on. The company President drew the line at defoliation. In addition, their labs inspect every raw ingredient coming into their plant and reject anything anywhere near those standards above. Why? Because they supply seasonings, coating and blends to the likes of McDonald's, Tyson's, Heinz and the like. Every batch they ship gets the same rigorous inspection and testing on the other end, and if it comes anywhere near those minimum standards, it gets rejected. So most stuff is alot safer than it might seem. Either way, when I was growing up, we ate all sorts of stuff. The neighbor kid ate a worm to gross us out. Lord knows what we ate picking up the gum that fell out of mouths and popping it back in. We sold french fried grasshoppers and chocolate covered ants for our Epicurian Club for International Night in High School. And "oh heavens!" SNAILS. We actually gave certificates out attesting to the fact that a person actually ate bugs and snails. We all lived to tell about it.

If I think back on what shows taught me the most about cooking in my socioeconomic level it would have to be: The Frugal Gourmet - I learned about using fresh herbs and spices at a time when almost everyone used dried herbs and garlic powder. He also taught me a lot about other cultures and that you could actually reproduce their dishes at home for an affordable price. Martin Yan - He demystified asian cooking without dumbing it down. It got me to try new things. Julia Childs - She taught high end cooking skills without the pretense of exuded by many of today's Top Chefs. Sarah Moulton - I think every high school student should go through basic training in the kitchen with her. I never heard a question called in that she couldn't answer. Then there are those that I may find annoying, but in all honesty I have picked up an idea or two from. Rachel Ray (Go ahead. Flog me.) In spite of her overly perky antics and strange lingo, her show 30 Minute Meals is exactly what the show professes to be. In fairness, it's probably why they didn't name it "30 Minute 3 Michelin Star Meals". To me, she isn't trying to teach executive chef wannabe's anything new. She' trying to prove to the average foodie that you can make a meal at home instead of making reservations. Emeril Lagasse - "Bam" and "Smellivision" got really old. But if I have to be honest, I've looked up more than one of his recipes on FoodTV.com and had huge success with them. Least Likely to Watch? Barefoot Contessa - I think most people watch it for the glimps of life in the Hamptons. Nothing she makes really wows me. Michael Ciarello - Like the above, I watch it more for the lifestyle than the food ideas. Shows I just don't get: Sandy Lee Semi-Homemade - It professes to keep it simple, keep it sweet, keep it semi-homemade. What is simple about redecorating your kitchen for every party and setting a table that looks like it's out of a department store display? It sort of defeats the purpose of the time saving efforts with the food. Simply Delicioso - Otherwise known as "Turning Food into Sex". Everything is "hot" or "steamy" or "We're going spice things up" as she bends over the counter, boobs dangling and ass in the air. And where the hell do they even get the clothes she wears? Paula Deen - On a recent trip to Savannah, almost everything I read and everyone I talked to said to stay away from Lady and Sons. And yet she has her own stores, multiple shows and now her sons are traveling around eating "noteworthy" food in grungy kitchens across America. Another thing I don't get. Anthony Bourdain, by his own admission, is a lousy chef. Why does everyone want to see him do a cooking show while they trash Emeril, Mario and others for selling out and having over the top personalities? Isn't Anthony selling books and doing travel shows with his over the top personality instead of cooking in a restaurant of his own? Isn't this rather hypocritical? At least the Bobby Flays, Emerils and Marios are still running restaurants sucessfully, even if they do spend a considerable amount of time filming food shows.

Here in the Midwest we are living in an ice covered world of late. In an effort to make lemonaid out of lemons, I'm thinking of throwing an ice themed party. I'm looking for drink ideas that use crushed ice, or are blended with ice in the blender that would give us all the opportunity to make light of a bad situation. Something we can enjoy the taste of and have a good laugh about the situation. Any creative ideas for appetizers on this theme would also be appreciated. I figure since most of my friends haven't been able to get their cars that are embedded in ice to move in two days, by the weekend they are going to need to blow off steam. And since this weekend is our annual "Luminaria Night" event, which involves 5,000 plus luminaria being lighted throughout the town, we'll all be in a festive mood anyway. Maybe a fire and ice theme is in order. Any suggestions?

I think you're right and I think this isn't the first time with her. Does anyone else remember that when she first started her show, she'd load her creation on a platter and then grab a fork and dig into the platter. After extolling it's extrodinary taste, she'd dig in for a second mouthful using the same fork. It was kind of disgusting. About half way through her first season she started putting a small portion on a plate to taste it.

I agree that a whole generation of home cooks overcooked meat in particular. Can you blame them? Upton Sinclair's "The Jungle" was required reading when I was in high school and for at least a generation before that. After being forced to read about the horrific conditions in the Chicago Stockyards and Slaughter Houses, little wonder they cooked the tarnation out of everything to kill all the vermin. They were trying not to kill their families.

When I was growing up our dog Daisy always got fed on the enclosed 2nd story back porch of a two flat we lived in that my grandmother owned. The porch was always protected but cold out there in the winter months so my mom sort of used it as a walk-in cooler. We're Polish and a Polish tradition is to take whatever you are serving for Easter dinner to church the Saturday before to have it blessed by the priest. My mom had baked a ham in anticipation Easter and left it on the porch to pack the basket for church. At some point she fed the dog and later let the dog back in the house. The next morning she fed the dog again and then went to get the ham. It was almost entirely gone. In her fury she grabbed a broom and wacked Daisy on the butt with it while she was eating her dog food. From that day forward Daisy never completely ate on the porch again. She would eat just enough from her bowl to be able to pick the bowl up in her jaws and then carry it all the way down to the basement to finish eating. I often think Daisy got the last laugh. My mom had to go down four flights of stairs to retrieve the bowl to feed her from then on.

Hi Cindy, Many thanks for your input - I should have clarified that the Press Release was for industry, rather than consumer facing. This is the leaflet... http://creativehome.mememachines.net/Nineteen2ppDL.pdf Bill ← The flyer is much more on target. But just a question. What "industry" is your press release targeting? Other chefs, other food industry specialists, foodie groups? If that's the case it's great. But maybe a second press release geared to the same target group as your leaflet would be in order. It might be sent to area local papers that people like to read cover to cover on their lunch breaks and over breakfast to find out what's new in town. My experience has been that smaller local publications often deliver better results specifically with regard to restaurants and unique retail experiences. And while you are certainly striving for that higher end destination diner, the locals are going to pay the bills inbetween.

I agree with Worzel regarding the value of a good web site. I did tourism marketing for many years and watched those with excellent websites do far better than those that didn't have them, regardless of the quality of the lodging or dining establishment. I for one have actually made decisions against eating in some places based on their websites. But the trick is inspiring people to go to that website or it doesn't matter how good it is, because people looking for someplace to dine do not generally google "restaurants" to make their choice. They'll remember something they read or heard and look you up. Your press release is a great way to get your name out there and drive them to the website, but I have some suggestions about it for what it's worth. In looking at the photos and reading it twice I think there is too much made of who the chefs are and how many places they've worked and with whom. If you are dropping off fliers door to door and at train stations, and trying to attrack a local crowd, my guess is that 90% of those individuals are not going to grasp the significance of that information. Most people try new restaurants for the food, not the resume. The press release seems to talk way more about the atmosphere and the back of house staff than it does about the food. And for those who like a good restaurant but don't follow the careers of the people making the food, some of them might wonder if these chefs are any good since they'd bounced from job to job so much. We know better, but we aren't the sum total of who you are trying to attract. So try to think like they think and rethink the press release. That being said, once perfected, faxing a press release is still on of the most effective means of getting it noticed. Emailing is good, but too easy to delete without ever opening. A fax makes them physically deal with the sheet of paper. With regard to local newspapers, I would also attach a separate sheet inviting the journalist to stop in for a complimentary something. Drinks work well. These journalists get about 50 faxed press realeases a day most likely. They are human beings and will gravitate towards covering something that is going to offer an ounce of pleasure for themselves (or several ounces). I learned this trick when setting up press conferences for an evironmental fight I was involved in. We had the beer and sandwich cooler for the press. We got a reputation for feeding the press and you'd be amazed at how much coverage our issue got. We won by the way. Good Luck Cindy

The Chicago Tribune asked area chefs what their secret to great holiday cooking was. My favorite response was from the chef at a well known soul food restaurant...... Mo buttah...Mo bettah

Every party I went to back then had Hawaiian Sweet and Sour Meatballs. As I recall they were meatballs that you then put in a sweet and sour sauce made from canned pineapple chuncks, diced green peppers, the pineapple juice, soy sauce, vinegar and cornstarch. However I went to Hawaii in the seventies and never saw this anywhere. Go figure.

How could you NOT post pictures??? ← Actually, I wanted to have a picture of my Appetizer Turkey Platter Extraordinaire and asked my boyfriend to bring his camera for that very purpose. It would have been a multi purpose shot, being perfect for the Gallery of Regretable Foods, Thanksgiving Post Mortem and Stupid Things I'll Never Do Again. But he came late, and by the time he got there Nessie Turkey was largely Gobbled Up. (ok...shameful pun admitted)

I for one want to be part of this research team. Where do I sign up.

My sister and I made Thanksgiving dinner in two different houses. She lives across the alley in a humongus 1850s house with 5 fireplaces in it on a bluff overlooking the town. It's very Charles Dickens so we ate there but I made the turkey at home and roasted it at her house. I brought the appetizers too. I got the bird brained idea to make and arrange appetizers to look like a turkey. Two days before I spent my lunch hour making a cheese ball and carefully arranging sliced almonds on it overlapping to look like feathers on a turkey body. The head and neck was crafted of soft breadstick dough shaped and baked and stuck into the almond feathered cheese ball. This all went on one side of a large round platter around which was placed, in concentric three quarter circles, various appetizers to give the impression of brightly colored tail feathers fanning out from the bird. Interesting concept. Reality......Lock Ness Monster meets peacock and loses. The actual turkey was great (brined) as were all the sweet pototoes, mashed potatoes, and gravey my sister made. I made curried acorn squash stuffed with curry buttered apple, onion, crazin and dried apricot compote, cream of carrot soup, cranberries and a plum tart. There was way too much food. The next day when 5 people and an infant showed up at my sisters house unexpectedly to watch our local highschool football team win the state championship (yay!) we had the Lock Ness Reprise. Nessie became cheddar, cream cheese almond spread.