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    Calico Rock, Arkansas New southerner, former Northerner

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  1. nonblonde007

    Top Chef 16: Kentucky

    Am I the only one who thinks Padma seriously loses cred for dressing so blatantly sexual? She has many times before, but for some reason this was more "in your face". Brave.... you're pandering again and letting me down. I love Top Chef but this is the sort of thing that to my mind, takes away authenticity.
  2. nonblonde007

    Foraging for favorites

    No Freekin Way!! All ready?! Woots, heading to the woods................
  3. nonblonde007

    Lobster Roll Help

    I'm not squeemish, I'll eat anything once. However, and here it come, I bought Monkfish from Whole Foods and it was Full of worms! Not just one or two strays, but dozens. It's been 3 weeks and I still can't eat fish. (damaged my psyche....shudder). So, just saying, be cautious if your going to use Monkfish or Cod. It's rather common in both, it seems.
  4. nonblonde007

    Visiting Red Bank Area

    Thank you guys so much! I haven't had internet until now, so making my list based on all the recomendations above.
  5. nonblonde007

    Visiting Red Bank Area

    Hi all. I will be spending a few months in the Red Bank area, please tell me all the "don't miss" places I should go! I am 3 blocks from the downtown area of Red Bank and the roads totally confuse me! *hint* I get lost easily. I miss Vietnamese, sushi, a Real butcher, anything that can't be got in rural Arkansas. Fresh seafood..... drool. Thanks guys.
  6. nonblonde007

    Foraging for favorites

    Marie-Ora, Thanks for sharing that!
  7. nonblonde007

    Foraging for favorites

    Jealous. I miss those so much.
  8. I am so happy this thread came back to life!
  9. nonblonde007

    Preserved Lemons

    Thank you Andi! I was worried about using them, no more.
  10. nonblonde007

    Preserved Lemons

    Wow, I opened a jar of my lemons, about 6 months old, and they are in Jell! All of the liquid surrounding the lemons is a very thick jell. Any ideas? I have done many jars and this is a first for me.
  11. nonblonde007

    Marks of a bad cook

    Industrial size bottles of ketchup and steak sauce. Generally a sign that the taste Needs to be covered up!
  12. nonblonde007

    Yellowfin Tuna

    Thank you. Not a fan either, but it's pretty much all there is around here.
  13. nonblonde007

    Yellowfin Tuna

    Thank you, I wish I knew how it had been handled the long road to Ar.
  14. nonblonde007

    Yellowfin Tuna

    I just bought some Ahi Tuna, frozen and sealed from Wallyworld, (don't shoot me, it's all there is in this central wasteland). I would love to sear it and serve rare. I searched and can't find the answer I need.....Is it safe to serve mass frozen cryovaced tuna rare?
  15. nonblonde007

    Butterflied Leg of Lamb

    What I can't find is how long to roast and what temp for such a small piece of lamb. I would like it medium rare, at least I understand that is how leg should be, and I could be wrong. Should it be broiled? Or again, wrong cut of meat?