Pierogi

Rob--- I (like all others) have been reading this with avid interest, seeing where your dreams and guts are going to take you. I am so envious, I don't believe I could ever have the (fill-in-the-blank) to tell my 9-to-5-bill-paying-job to just go away so I could follow my heart, so I will revel in watching you do so. Since tomorrow (it's still Sunday here in Southern California) is your "maiden voyage" I want to take the opportunity to wish you: Bon Voyage Viel Glück Buona Fortuna Bon Chance Buena Suerte Mazel Tov and best best BEST wishes for the first day of your dream ! Like all the readers of this thread, I'll be there with you in spirit, and just know you'll knock it out of the park ! Congratulations ! (needing an exploding fireworks smilie here........)

Those slide-y cutters were evil. EVIL, do you hear me? I actually quit buying Reynolds plastic wrap (which is the only *domestic* plastic wrap I think is worth a damn........) for about a year when they had them. I struggled through Saran and Glad and store-brand stuff and I don't-know-what-else, none of which ever stuck to anything but ITSELF, to avoid that hideous slide-y cutter thing. Yes, I've given myself a couple of good cuts on the metal teeth thingies on the boxes of various kitchen wraps. Good news is, eventually I learn to avoid the pain-causing thing. Happily, Reynolds has seen the error of their way, and I am back to using the only *domestic* plastic wrap that actually works. Small household, even smaller kitchen, hence the *domestic* stuff is the best option. Of course, it is a total mystery to me how even the Reynolds plastic wrap can only seal ONCE, and never ever again, even if you only lift the teensiest, tiniest little edge of the stuff, but that's probably another topic.

Similar to Katie Meadow's uncooked pasta sauce, I have two variations: Chop dead ripe tomatoes and add to a non-reactive bowl with chopped garlic, GOOD EVOO, salt & pepper, chunks of fresh mozzarella and slivered basil. All to taste, of course. Let sit for about 30 minutes at room temp, while you cook the pasta. Drain the pasta, toss with the sauce, let sit for a bit for the heat of the pasta to soften the cheese, sprinkle with good Pameggiano-Reggiano and be blown away. For a Southwestern twist, chop the tomatoes and garlic. Add the good EVOO and S&P. Add some minced jalapeno, chopped cilantro and cubed Monterrey Jack cheese. Let sit for the requisite 30 minutes, cook your pasta of choice and toss/sit/top with Parmesan as above. Again, be prepared to be blown away. In both instances, maybe a hint of acid if the tomatoes are very sweet. For the Italian version, I'd use balsamic or red wine vinegar. For the Southwestern, maybe a hit of lime juice. Just a touch though, in both instances, and you may not need it if your tomatoes have a good acid bite. Tomato bread - Toast good country bread....over a grill, under the broiler, even in a toaster. Drizzle with olive oil before (for the grill or broiler, obviously NOT for the toaster) or after (for the toaster). WHILE HOT, rub with garlic cloves to taste. Halve dead ripe tomatoes across the equater. Rub the tomatoes over the hot toast. Sprinkle with S&P. Be blown away.

I so completely and totally live in the wrong state/country. The most exotic thing my Micky D's have is a chipotle Angus burger that really sucks. And Subway, let's not even talk about them. And I *used* to think California was the promised land.

Oh, I'm pretty sure that mouth had plenty to say, they just didn't air it ! And that was sure some cajones, asking Ramsey for a letter of reference. Classless twit ! Glad Christina won, though either of the 2 finalists deserved it big time.

It's 7:32 p.m. here in LA, and the jury is still out on who goes home, but the singular thought running through my mind is: "PLEASE MAKE NIPA GO AWAY NOW" !!!!!!!!!!! That technique demo was painful, and watching her "handle" the trout was unbearable. She had no business even making the cut to the finals. If she isn't out tonight.......... She is truly the worst that has ever been on one of these "reality" chef-testant shows. Pathetic.

For me it totally depends on where the outside seating area is. On the coast, near water of any kind, a lovely garden area or seculuded patio that's nicely landscaped, maybe with a fountain and nice lighting, one of the hidden courtyards in New Orleans, all of those are magical, and I will take those options over indoor seating any day. Well, any day that isn't pouring rain or 40 below zero ! I have, however, never seen the allure of eating in an outdoor area that overlooks a parking lot, or a busy street. The smell of exhaust does nothing to enhance the dining experience, IMO. My own patio, yeah, wayyyyyyyyy too much work. When I grill, I bring the grilled stuff in, where all the other food and drink is !

Who said that about whom? Spike about Mark. Cause Mark was the coolest guy there according to Spike. *ABOUT* Mark for sure ! Definitely. 'Cuz as RAHiggins1 said, he was the coolest guy there. I *think* it was Spike who said it, but.....He and Andrew were pretty much interchangeable as far as I was concerned, so maybe it was Andrew. No....still think it was Spike who said it. And it *was* a great line.

OH. YEAH. BABE. Where the heck is that droolie emoticon when you need it? Serious, SERIOUS drooling going on. Have good scallops. And know how to sear them. Have arborio rice. Can get citrus. How DID you make the citrus risotto?

I would pay big, BIG money for that ! Ilan is such a joke.

AB-SO-DAMN-LUTELY !!!! Played 'em like the proverbial tin pipe. I'm no huge Spike fan either, but that was particularly humerous to watch during Judge's Table. Especially AB's reaction to it. As other posters have said, he was so totally on to what Spike was doing. And yet, Spike pulled it off. Gotta give him a few points for that. Not enough points to keep him around too much longer, but a few.

That whole TEAM was pathetic ! Dale was a total a-hole, Lisa was her normal petulant, pouty sour self and Spike is a slime. Was anyone else totally skeeved out when he was waving that skanky hat of his over the stock pot??? Ewwww. Spike got lucky -again- by not being in the heat of the battle. I would've been happy if any of them had gone. Dale deserved to go for that hideous scallop dish and Lisa for the laksa and the sticky rice. They BOTH deserved to go for attitude and for the inability to play well with others, as Chef Andres pointed out. But ultimately, Dale was *quote* IN CHARGE *unquote* and as AB said, if the food going out wasn't what would please the customer he should've kicked butt. Between his lack of leadership, his bad choices on dishes (that dessert looked like something my dogs disgourge when they have upset tummies, not to mention the scallops) and his attitude during Judge's Table, I think it all combined to sink him in the end. On the plus side, I was so happy to see Stephanie finally shine ! I just love her, and Richard of course, and I'm actually starting to like Antonia as well. She's really come through as the going has gotten tougher. Best line tonight.....AB's about the dish having the consistency of baby puke garnished with wood chips. LOL ! Yes, Zeemanb, I agree totally. I have been completely impressed with the guest judges like Rick Bayless and Eric Ripert and all. They all seem like such wonderful, and as you said, gracious, people, who want to teach and share their talents. Very cool people. Not to mention, well, I have just the tiniest little crush on Chef Andres.....(must be the "E-spanich" accent..... ) Between Chef Andres and AB it was a very, very good night..........*sigh*

OK, so I'll admit that I haven't read through all 6 pages of suggestions (tooooo late.....toooooo tired......toooooooo early of a morning tomorrow.......) but these are two of MY favorite uses for mint, in addition to the delightful cocktails mentioned above: Indian raita. A yogurt salad, most often with shredded or finely (very very finely) chopped cucumber, chili pepper, cumin, and fresh mint. My favorite recipe also uses some sour cream (about 1/2 as much as the yogurt, which should be the VERY thick kind) and a tomato. So good with curries. Used as a cooling side dish to the spicy mains. Toss some slivered (chiffonaded) mint in with most summer fruits. Strawberries-yum. Peaches/nectarines-ditto. Mixed melons (especially cantaloups/honeydews/crenshaws)---sublime.

I saw a piece on the news tonight (national, I think) that Kroger stores are planning on introducing a 3/4 gallon jug of milk. That way they can keep the prices the same but still charge more per ounce ! The logic is that most people, just eye-balling the size of the jug, won't realize they're getting stiffed. Evil. Just evil.

Paul Prudhomme in his cookbook "Louisianna Kitchen" uses eye of round for his grillards and grits recipe, so when I make grillards that's what I use too. It's like a Cajun/Creole Swiss steak.....the meat is sliced pretty thin, and maybe pounded with a tenderizer(????? or maybe not, that memory thing....), and then cooked in a tomato gravy with garlic and the trinity. I love it, and I haven't noticed the stringiness issue with it. Even though traditional grillards are made with veal or pork cutlets, I actually like the beefy-ness of the eye of round. If you need/want the recipe, let me know.

Here are some recent efforts, the first two pre-date the cook-off by maybe a week......I was on a taco kick, and serendipitously the cook-off appeared. I'm late in posting because, well, I had to beat the new & improved ImageGullet into submission. These are shredded chipotle pork tacos soft tacos with Santa Maria beans and some barely visible cilantro slaw with garlic lime dressing. Hard shell shrimp tacos with corn relish and mint-lime-yogurt sauce Finally, these WERE made for the cook-off Soft picadillo tacos (picadillo made with ground pork, olives, raisins and almonds.....YUM) and Rick Bayless' green bean salad from his "Mexican Everyday" cookbook. All three were really good. I do love me my tacos !

I've had mixed results. One e-mail was to Contessa. I had purchased a bag of their IQF shrimp, and since it was the jumbo shrimp it was pretty "spend-y". I thawed the shrimp according to the package instructions, and when I cooked them up, they had the unmistakable flavor and aroma of spoiled crustacean.....that tell-tale ammonia taste/smell. I took one bite and ditched the dinner and the rest of the bag I hadn't defrosted. I sent them an e-mail, non-judgemental or accusatory, just the facts. I got a very nice, apologetic e-mail back, and 3 coupons in the mail. One for a free, replacement bag of the shrimp (which costed out at about 17 bux, the checker was absolutely ASTOUNDED) and a couple more for their pre-prepared, frozen seafood entrees. Which I haven't used yet, but which have no expiration date. I was pleased. I'll keep buying Contessa products. The other one was to a pet food company (ok, a bit OT, but its important to me.....and sorta food related....). One of my dogs is on a prescription diet, and the last several batches have had this gross residue on the top of the food that I've had to scrape out. I sent pix to the company and they were like, "that's normal. Deal with it." I *DON'T* think its normal, but I do *HAVE* to deal with it, since unfortunately, I have to keep using it, and gagging while I scrape the black goo out of the can. No impact on the dog, thankfully.

GREAT episode, and yeah, it was totally fab to see Sam again ! Although Lisa's grating on my last nerve.......the right person went home. I think Andrew's been cruising in the middle and now that the numbers are dwindling, well, HIS number was up. He was out of his league and it finally caught up with him. But I was a little annoyed that the judges decided to nail him for not following the rules, yet Antonia & Lisa skated on the Polish sausage improv challenge. Yeah, I know someone said they actually used it.........not buyin' it. Chef Tom had the best lines of the night: To Andrew "how about starting with something that tastes good?". To Spike "unfortunately for you, it's *MY* opinion that matters". Or it could've been vice-versa. Andrew & Spike have always been interchangeable to me, unless Spike was wearing one of his absurd hats. Guess I won't have THAT problem anymore !!!! Very much looking forward to next week and the return of the almost-lost Restaurant Wars !!! Yeah baby. Next one gone? My $$$'s on either Spike or Lisa, its a toss-up between them I think. Spike's skating by sliding in the middle, and Lisa's attitude and inconsistency is going to bite her butt soon.

Latest foray into Recipe Rockin' & Rollin' Martin Yan's "Shangri-La Beef". It was published a couple of months ago in the so-called food section of the local paper (NOT the LA Times, which has a very good food section). The little local paper either didn't give the original source (most likely) or I didn't capture it (also likely) but it definately is a Martin Yan recipe. It's thin slices of beef (flank steak or tri-tip, which is what I used) marinated briefly in soy sauce, rice wine and cornstarch. Then to a hot wok, you add oil, dried red chiles and garlic. Stir around and add the beef, followed by some scallion pieces and red bell pepper strips. Ad some chili bean paste and hoisin sauce, serve with short-grain rice. HOT, but outstanding. Really good, and again, the leftovers reheated great at work a couple of days later for lunch. One of my co-workers said "smells good Roberta" when he opened the office fridge....I do so love making my office-mates drool !

Another good one I thought of at work today (cruisin' the Gullet at lunch.......) that falls into the non-mayo slaw category. Cilantro slaw with a lime/garlic vinaigrette. Your usual suspects for the slaw, cabbage and thin sliced onion. Add some thin chunks of English (hothouse) cucumber and as much chopped cilantro as you like. Make the dressing of LOADS of minced garlic, lime juice, EVOO and S&P. Toss and serve. Particularly good (obviously) with Mexican food.

Whoa. Just. Whoa. You might have invented a new craving for me. ← Oh, YEAH babe.

Ina Garten's Bleu Cheese Coleslaw.......the BEST I've ever eaten. Basically just a really good basic coleslaw with a mayo/mustard dressing (celery salt......) with bleu cheese & chopped Italian parsley added. The only mayo-based slaw I'll ever make again.

OMGGGGGGGGGGGGGG, Ice Cubes ! Yes, they were wonderful !! There was a little "5 and Dime/Liquor Store" on my way home from school, and I used to buy Ice Cubes there with my left-over lunch money. They were sooooo good. And to the poster who was extolling the ribbon Christmas candy, I would add, ALL the old Christmas hard candies that used to be so popular in the late 50's and 60's. The ribbon candy and the cut peppermints with the decorations on the inside (like Christmas trees, wreaths, bells, holly, they were almost like candy canes, but nuggets and multi-color) and ESPECIALLY those filled, thin-shell candies that had jams and chocolate inside with fruit flavors in the shell. Oh, they were good. I look for those Christmas hard candy assortments each year, and I'll be dipped if I can find 'em..........Sure wish I could.........

Sebastian, pastrygirl, Rooftop1000 and tsquare, thank you so much (as well as the moderator for merging this...) I will give your suggestions a shot and let y'all know how it goes.

Best line of the evening - "We aren't going to let Andrew talk to the guests". Yeah, you think???? Second best line of the evening - "Dale threw a tantrum and then he had his diaper changed." Best vibe of the evening - Richard & Stephanie splitting the prize. Both class acts, and yay Stephanie for pulling off a nice-looking wedding cake ! And even more, yay Stephanie for pulling it together. Nice mayo, too. Biggest sour-puss frowny-face of the evening - A toss-up between Lisa and Dale. The right person went home. Nikki should've taken this one by the horns and run with it, and instead she let Dale run amok. A very very good episode. Next to leave......my $$$'s on Spike. He's been cruising in the mid-range, never really doing much of anything, but not really screwing up either. He's going to be outed for his shortcomings very soon.