annecros
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Posts posted by annecros
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Can you believe my stepdaughter has requested a Green Bean Casserole?
I've have never made or eaten one, but I guess I'm going to this year. She remembers it the way her mother used to make it - Campbell's Soup and French's Onion Rings. I don't know if I can bring myself to do it.
Anne, think of it as a sociological experiment.
I'm in need of a couple of vegetable side dishes. We're going to my SIL's, and I always do the veg. Glazed carrots need not apply; I've done them too many times.
It certainly is a sociological experiment. I am not sure that the Campbell's GBC will be what she remembered it being. Not to mention that I will have to eat it as well!
I suppose I could dip up a tiny spoonful and then just shift it around my plate. If you still have some corn in the freezer, a corn casserole might be nice. Squash is wonderful this time of year. I usually do rutabaga with butter and brown sugar for Thanksgiving, but I have a garden plot full of turnips and mustard, and collards started, so I think the rutabaga would be overkill. A simple buttered broccoli with pecans or walnuts (I prefer pecans) tossed on top at the end is the bomb. Broccoli and pecans make a very lively impact on the palate, and the textures are interesting, big pleasant surprise for everyone I have ever prepared it for. BertaBurtonLake and emilyr, those recipes look great, and look like something I might actually eat! I'm just not sure if I want to mess with emotional ties to food - sort of like my capon delimma.
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Bumping this back up - because it's time to start planning.
I am seriously considering a capon this year. We usually do turkey two ways (smoked and roasted) and I was thinking a roast capon instead of roast turkey and keeping the smoked turkey in there. Concerned that the family might be disappointed.
Mince Pie, Cornbread Dressing and Giblet gravy, turnips and mustard instead of rutabaga, stepdaughter has the pumpkin pies under control, the rest is still up in the air.
Can you believe my stepdaughter has requested a Green Bean Casserole?
I've have never made or eaten one, but I guess I'm going to this year. She remembers it the way her mother used to make it - Campbell's Soup and French's Onion Rings. I don't know if I can bring myself to do it.
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As I grow more cynical every day toward American mass culture, the only accountability that I care about is my own - meaning, every blogger or print reviewer can say what they want. If, as a consumer, I'm too lazy to cross reference or check myself, then that's my problem. Unfortunately the wild west mentality that I'm in supportive of has consequences. I've known many a restaurant to be harmed by wild flying bullets. But to that I say, if your business is strong and true, then you survive and thrive.
By the same token, if the blog or message board review is strong and true, it survives and thrives.
I like it. And, it's a free country, so I can take it or leave it.
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OK guys, behold my beloved husband and his skinniness:
He consumes more fat than anyone I have ever known, and I am a southern lady. His cholesterol is at 76 (the doctor actually laughed out loud in disbelief) - blood pressure at 75/90 - pulse of 82.
He was born on 10/10/54.
He eats pints of Ben and Jerry's for dessert, after a meal of ham and greens and sweet potatoes (two helpings) in which he consumes the hock, insists on butter, and swigs a beer or two.
Here he is enjoying his Chicken Fried Bacon:
My blood work and vitals are a disaster compared to his. I outweigh him
and am an inch shorter.Eh, and younger.
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Putting aside the amusing issue of Fat Guy "appointing" and/or "anointing" people, there are two serious issues here, those of accountability and of professionalism.
Those who have received the appropriate position from their editors do have accountability - to their readers, to the restaurants they are reviewing, to their editors, and to their publications. Fall short of one of those and you'll get a reprimand, fall short of two at the same time and you'll receive a warm handshake as you make your way out of the door.
As to professionalism - I am the first to grant that the un-appointed critics can be thoroughly competent. I am also the first to admit that not all professionals are competent. Again though we return to issue one - that of accountability. The blogger is accountable to no-one unless, he/she wanders into those horrific realms of libel, slander and, of course plagiarism.
Eh, the blogger is accountable to his/her reader.
If a tree falls and all that rot...
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I'm preparing my first-ever country-style ham for Friday. What should I serve alongside, besides biscuits? I'm having a hard time coming up with a menu here.
Turnips and mustard. And fried sweet potatoes.
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Since they discontinued the Hazelnut swirl, we are now officially Ben and Jerry's Banana Split people.
Please don't tell them - they will discontinue it. Just as they ruthlessly discontinued Wavy Gravy.
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You know, those "Apron's" recipes, I must admit, are great. I've used several of them, and the first time I tasted yucca was in a Publix - free sample from a very nice Apron lady.
Asparagus 1.99/lb. The store brands seem to be getting better as well.
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I actually caught up on this series yesterday. Better than Top Chef. I had sworn off Food Network for the last nine months or so - but this is worthy of clicking into from time to time. Better talent than Top Chef. I haven't seen the Airplane episode yet though.
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This is almost my exclusive modus operandi. It works out pretty well. Special meals, for family, etc. I know them so intimately that the list is built in.
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Eh - I torture my husband until he relents. I don't know who wins. Me because I am getting my way, or him because I am serving him TV side?
I guess it depends upon perspective.
He still gooses me when I am trying to cook. Drives me mad.
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No more than any two people chosen at random, regardless of gender. A woman from Bangladesh and myself would have very differing palates - however that would not exclude enjoyment of each other's food.
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vienna sausages - deviled ham - tuna. All canned. And lots of saltines.
Don't forget to pack a manual can opener.
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Another quick one from Mark Twain:
"Part of the secret of success in life is to eat what you like and let the food fight it out inside."
and a longer and better one from the same:
"Foreigners cannot enjoy our food, I suppose, any more than we can enjoy theirs. It is not strange; for tastes are made, not born. I might glorify my bill of fare until I was tired; but afer all, the Scotchman would shake his head, and say, "Where's your haggis?" and the Fijan would sigh and say, "Where's your missionary?""
From A Tramp Abroad
But, Miss Piggy said it so well, I cannot even wrap my mind 'round her genius:
"Never eat more than you can lift."
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I think the taste of the preparer has more to do with it than the gender.
My opinion only.
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I remember being on a step stool, on the top step, mind you and I am 5'11" now - and keeping the pudding stirred for Mom in a double boiler as it thickened. No idea how old I was at the time.
Before that, it was sitting on the counter watching pound cake batter coming together and hoping for the beaters to lick. It was so pretty, a Chocolate Pound Cake.
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Sis made Collard Kraut - using the same method. Actually purchased new, clean garbage cans for the fermentation.
Great stuff. If you are a kraut head, like me.
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heh. Progresso onion soup with some fresh garlic and a glug of red wine.
The horror, the horror. But a darn good quick bowl of French Onion Soup.
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Regulars like: Marlene (you promised!
), Kim Shook, annecros, Sorry Jamie Lee - I am among the listless.
If anything, I plan meals while I am shopping - what looks good, is on sale, etc. Usually I do end up forgetting one thing every trip.
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I do love articles like this that blow common knowledge out of the water.
From the cite:
In the case of fatty foods, that confident voice belonged to Ancel Keys, a prominent diet researcher a half-century ago (the K-rations in World War II were said to be named after him). He became convinced in the 1950s that Americans were suffering from a new epidemic of heart disease because they were eating more fat than their ancestors.There were two glaring problems with this theory, as Mr. Taubes, a correspondent for Science magazine, explains in his book. First, it wasn’t clear that traditional diets were especially lean. Nineteenth-century Americans consumed huge amounts of meat; the percentage of fat in the diet of ancient hunter-gatherers, according to the best estimate today, was as high or higher than the ratio in the modern Western diet.
Second, there wasn’t really a new epidemic of heart disease. Yes, more cases were being reported, but not because people were in worse health. It was mainly because they were living longer and were more likely to see a doctor who diagnosed the symptoms.
To bolster his theory, Dr. Keys in 1953 compared diets and heart disease rates in the United States, Japan and four other countries. Sure enough, more fat correlated with more disease (America topped the list). But critics at the time noted that if Dr. Keys had analyzed all 22 countries for which data were available, he would not have found a correlation. (And, as Mr. Taubes notes, no one would have puzzled over the so-called French Paradox of foie-gras connoisseurs with healthy hearts.)
So are we depriving ourselves of lovely, tasty fat in order to chase a pipe dream? Science says so.
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Has anyone used chicken feet in their chicken stock? I'm about to get some, and I think I'll make a stock this way (I wrote it this way in a column recently): In my big cast-iron Dutch oven I’ll make a mirepoix:Sauté some onion, celery and carrots, probably two of each. In the meantime take a chicken (I haven’t decided about the head yet) and chop it up into fairly small pieces, bones and flesh, cleanly, with a big cleaver – this makes the marrow more accessible. Add that to the pot along with the chicken feet scrubbed of toe-jam, ¼ cup of raw cider vinegar, 1 tablespoon of sea salt, and cover it all with filtered water, or water left out overnight to let the chlorine escape. Put the cover on nice and tight; bring it to a low simmer on the stovetop, then place it in a 200 degree oven, and let it simmer in there for a day or so... well, maybe 6 or 7 hours.
What do you all think of that?
I intend to soon. Because of the demographic of the area I live in, they are readily available. I would think just the collagen would make it worthwhile - plus I have eaten chicken feet .
They are not at all bad. -
Cornbread Dressing
All amounts are approximate and according to taste.
Make a pan of cornbread, using whatever recipe or mix you desire. If you're needing a LOT, make 2 pans.
While that's baking, brown 1/2 to one pound of pork sausage well, breaking up any chunks.
Saute a large onion, a couple stalks of celery and a couple garlic cloves (all finely chopped) in a stick of butter. You don't really want much color on the vegetables, but they should be cooked all the way through.
Crumble the cornbread and combine it with approx. the same amount of crumbled white bread. Don't use wheat bread. Add the sausage and vegetables. Season aggresively with salt, black pepper, cayenne, thyme and poultry seasoning. Taste and adjust seasonings. Add chopped pecans if you desire, I don't really like them in here, but some do. Combine well, and add enough turkey stock (or chicken) to make the mixture as moist as you like it. (Some like it pretty soupy, I like it stiffer because I like it to get crunchy on top in the oven, them pour gravy on it on my plate). Dump it into a pretty baking dish and bake it about 30-45 min.
I would add, bake the cornbread the day before and leave it out to stale. Stale cornbread makes a better stuffing. Biscuits make a great sub for the white bread. Stale, of course. Freezing and defrosting accomplishes this.
Never leave stuffing or dressing out. Not safe.
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We're heading down to S. Florida( Hollywood ) for xmas this year. This will be the first xmas I've had with my family since moving to Ontario from Cali 4 yrs ago( actually this is my 7th xmas here because I was visiting my spouse for 3 yrs before I moved). Anyway, the point of this long rant is........
I can't imagine cooking a turkey dinner( with fixings) for xmas in Florida. Last time ( May) I was in Florida, I got some wonderful pink gulf shrimp that I grilled.
Does anyone know if those are a seasonal thing? I'm picturing us going out for xmas eve dinner( Mama Mia's in Hollywood) and then doing a grill feast for Xmas day.
If you want seafood, don't buy Publix down here unless you want frozen. Definitely Delaware Chicken Farm & Seafood Market in Hollywood. Freshest, cheapest, most variety. They've spoiled me.
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At Boteco, at 916 NE 79th St., the feijoada feast is held only on the first Saturday of the month, making it even more special, and in September, it was packed.
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Tuto beng? Tuto bong.
Heh, I bet it will be even more packed in October. What time do they open up? Maybe if hubby and I pop in early.
I'm self-appointed, you're self-appointed
in Food Media & Arts
Posted
Great, lively discussion.
I am curious, for those of you who have both a blog and a paid gig, do you feel more responsibility when writing for pay than you do when you are throwing a freebie out there on a blog or message board?
I am thinking particularly of you Miami Danny -
. I have read your blog, reviews on message boards, and the stuff that allows you to cash a check. I find no discernible difference in the quality of writing. I also find all objective, and responsible, although you can be grumpy sometimes.
Does the writer feel more responsibility when an actual deposit in the bank is involved?
Regards,
Constant Reader