KristiB50
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Posts posted by KristiB50
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I've belonged to one for 3 years. We used to cook exclusively from one magazine(ugh) but since we've had some membership changes we've branched out considerably.
We rotate homes and everyone brings a dish whenther it be something ready to go or to be finished at the hosts house. Not all of us have fantabulous gargantuan kitchens so it's just not feasible to have 8 cooks in the kitchen
The host picks the theme whether it be regional, focusing on one ingredient, a certain course(all deserts), cooking from one cookbook or an issue of a magazine, we've done high tea....sky's the limit. The host usually provides the drinks and the main course.
Sometimes we'll take a break from cooking and go to an ethnic restaurant or do dinner and a food themed movie.
It make take you a while to find your groove, and members will come and go, but you'll end up with a "core group."
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Unfortunately, it isn't that simple - the last local garlic I purchased from the Greenmarket looks like your "Chinese" photo. The grower had simply trimmed off the roots!
He needs to not do that!
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OK I made my first Cradle of Flavor recipes! They're ones that have already been made here but I'll share anyway.
I made the Javanese Grilled Chicken, The Javanese Cucumber and Carrot pickle and the lemongrass scented coconut rice.
Like C Sapidus I also incinerated my chicken (or you could say got "major char") but it was still delicious and cooked perfectly inside. I used bone in skin on chicken breasts because that's what I had in the freezer.
I suck at tying lemongrass knots. I think my stalks were too short. The Asian grocery store had longer ones so I think I'll pick some up there next time.
The meal got resounding thumbs up!
I've never photographed food before- here are my attempts!
Ingredients
poaching
Marinating
Grilling
Final product! I did add more of the pickle to the plate.
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The story is HERE
I'll make a conscious effort to buy American garlic now. I read up on Chinese garlic and apparently it's less flavorful and I love garlic!
How to tell the difference? Simply look at the bottom. The Chinese isn't fuzzy.
Chinese
California
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I might see this but am resisting because I realy liked Mostly Martha.
I'll read the reviews first and then decide....
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Someone asked if they saw any other chef names in the credits- saw a "Thanks" in the list to Tony Bourdain. May have been some other names- too many names, credits to take in at one time.
Thomas Keller consulted and voiced one of the restaurant patrons. The American who wanted the special.
HERE is an article that mentions how he came up with the ratatouille
For inspiration and authenticity, they went to Keller. The Yountville chef tutored the film's creators on the inner workings of a French kitchen and acted as the key consultant for the cooking. Producer Lewis, who interned in the French Laundry kitchen as part of his research for the film, gave the chef an extra challenge."I asked him how he would prepare the ratatouille if he knew the most famous critic in the world was coming in to the restaurant," he said.
Keller noted that ratatouille is generally served as a side dish, but he realized that for the movie, it had to be a showstopper. So he focused on what he calls "confit byaldi," a fancy version of the stew. He sliced each vegetable paper-thin and then stacked the pieces like a tiny sculpture.
"I had been thinking about it for a while," Keller said. "But it all came together at once."
Besides researching in the Bay Area, filmmakers went to Paris, where they ate at five top restaurants, including Guy Savoy. Lewis said some chefs served up to 29 courses."It was beautiful but painful," he said. "Typically we'd go in the morning, watch the deliveries, and look behind the scenes while cooks prepped. Then we went back for lunch and dinner."
Back in Northern California, the entire team of 150 took a series of cooking classes to learn how chefs hold their knives, stir their pots and command the stoves. Animators re-created a French kitchen, complete with sauce and pastry stations.
To pay homage to the cooking profession, the filmmakers used Keller's voice for the role of a restaurant patron. The French version of the movie has chef Guy Savoy playing the part; the Spanish one substitutes the voice of El Bulli chef Ferran Adria. In the British version, "The Naked Chef" Jamie Oliver has a cameo as the restaurant inspector.
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Loved the animation and the film!!
I was the food geek who stayed through the credits to see who all the "chef consultants" were.
I cringed a bit when Linguini called the sprig of rosemary a spice.
The "ratatouille" scene was my fave.
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I just watched it and can recommend it.
Kenny and his food are definitely interesting. His philosphy cracks me up.
And the place is definitely a hole in the wall and had cleanliness issues. How did the health deparment let them pass?
I heard Seinfeld's "Soup Nazi" was based on Kenny. I was laughing when they interviewed people who had been thrown out of his restaurant.
You can see Kenny's fun menu HERE Lots of soups!!!
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So, this is interesting:
"I am from South Africa; I don't understand meatloaf" Micah went to jr high and high school in Bridgwater, MA
Huh.
Hee Hee-I just came here to post that.
Maybe they don't have meatloaf and mashed potatoes in Bridgwater, MA.
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I was wondering why they chose cholesterol...and then I saw the Vytorin ad.
Overall I thought the food was disappointing but they definitely sent the right person home.
I'm not sure what I would have done with some of those comfort foods.
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I just started cooking my way through Hot Sour Salty Sweet.
I want to do Cradle of Flavor and Rick Bayless, Authentic Mexican too.
I thought about starting a blog...my photography skills aren't so hot though.
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I'm sure there will be an abundance of Ratatouille parties and the question which will be asked all over will be, "What are sweetbreads?"
Not cinnamon rolls and coffee cake that's for sure! That's what my BF thought they were until I educated him
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And what was up with lighter fluid soaked charcoal??? I love it when grilled food tastes like lighter fluid... There are better ways of getting charcoal ready to cook with...
It was called the Kingsford BBQ Challenge
Thanks for the education on BBQ.
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These were recommended to me on another board and boy oh boy are they addictive!
They're a Spanish Peanut, wrapped in a potato chip and dusted with a mild chili powder.
Stores here don't carry them (they're available in a few east coast states) but you can order them online with FREE shipping. My six bags came the other day and I'm going to order 24 more
You can check availability in stores or order online HERE
Free shipping can take a while as they use the post office but I think you can upgrade and pay to get them faster.
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I was watching the end of episode 1 again with my wife, who fell asleep during the original showing. Has anyone else noticed that the repeats are heavily edited. Lots of stuff missing (for example, Tre isn't asked about tasting Hung's dish, Bourdain doesn't get to present the prize, etc.).
Does this always happen? Guess that's incentive to watch the original showing.
I watched the end while waiting for the new episode and I noticed that too. Guess I'll be sure and watch first runs...
I found this tidbit about last seasons winner Ilan. He did an Iron Chef type competition against Jacques Pepin and well...
At the 11th Annual Classic Cookoff, this year to benefit Food & Wine's Grow for Good campaign, Top Chef winner Ilan Hall got his ass handed to him by Jacques Pépin in a battle of long short ribs, and Bobby Flay absolutely crushed a groggy-seeming Tom Colicchio in a liver face off. Colicchio sound byte of the day: "Hey Bobby, after this weekend you could probably use a new liver, huh?"From http://www.eater.com/index.php?page=2
About tonights episode I really dislike Joey. I was hoping he'd be out with his drumsticks.
I was shocked to see Tre humbled but maybe karma got him for all his big talk.
Hung cracks me up. He's confident but he seems like a decent guy unlike the cheftestant who said, "I won't help you." to the other cheftestant when she asked him about meat portioning. I don't really know a lot of names yet.
I was worried about Sara's habarnaros. I can't believe she's never heard of them.
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Spotted Dick comes to mind.
You can buy it in a can at Cost Plus.
HERE is a wesite dedicated to unfortunately named foods from around the world.
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I just discovered this thread. Wow that dinner looks amazing!
I have the book but haven't made anyting from it. That is about to change!!
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Adria is just in the Spanish/Catalan dubbed version
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I can't wait to see it either!
Oh and I'm a Brad Bird fan too!
I read a book called Rats. They're actually picky eaters and develop palates for certain foods. They're also quite intelligent.
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Hot Tofu Sandwich with Miso Gravy. It calls for 16 oz broiled tofu, miso, tahini and nutritional yeast.
They insist it is a "great dish to serve someone who is hesitant aobut trying tofu."
Talk about a way to lose friends...
Blechhh!
I also have the New York Cabbies cookbook. People always comment on it but it's got some great and easy international recipes
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I have some of those fundraiser cookbooks.
One year someone bought me the Buca Di Pepo cookbook. I haven't read it because I think the restaurant is horrid. Maybe I should take a look at the recipes.
Another gift was Food To Die For: Secrets from Kay Scarpetta's Kitchen by Patricia Cornwell. Cornwells character, a medical examiner, relaxes by cooking Italian food. Cornwell shares the recipes here. I've made a few things from the book and they've been really good. It's just a cheesy title bordering on "celebrity cookbook".
I used to have a Rachel Ray cookbook. She's just as annoying in print so I had to give it away.
I also have the Sopranos Family cookbook(again-a gift). The eggs in purgatory(Uova in Purgatorio) is very good.
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I can't believe I just read 21 pages on larb!
I have the Hot Sour Salty Sweet book and I looked at the Import Food recipe. They both intrigue me.
I have all the ingredients now I just have to choose the recipe. Or try one tomorrow and the other during the week. I only have chicken. I'll have to try pork too. Sounds like you can't have enough larb!
I'll definitely be making this tomorrow!
The HSSS recipe calls for aromatic roasted rice with lemon grass and lime leaves. I have the lemon grass but the nearest Asian grocer that would have lime leaves is 45 minutes away so I'l just using the lemon grass.
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Who the hell is Gail outside of the show? What connection does she have with the industry?
She's an editor at "Food and Whine" magazine. They sponsotr the show.
Gourmet Cooking Clubs
in Food Traditions & Culture
Posted · Edited by KristiB50 (log)
Yes-but none of us subscribe to the magazine anymore and our new members never have.
Their message boards are still a good way to find members as there are plenty of clubs out there that don't cook from the magazine.
I also remember reading in the July issue of BA about supper club planners on their website...
Generally we don't have spouses involved but one pops up every now and then. Or someone will invite a friend/relative.