KateW

One thing I never mastered at Ruby Tuesday was putting chicken tenders in a bowl of whatever sauce you wanted them coated in, and with one hand, holding the bowl and using that "push/pull" technique. I could do it ok with two hands, and not very well at all with one hand. I try to do it with a pan with semi-better results. I'm working on it

My fiance is going to have to get braces--he's 25. Also he is going to get his wisdom teeth out in a couple weeks. I sense a couple good "spillage" moments coming up.

Sorry, I like ketchup on scrambled eggs. I didn't do it that way for a long time but now I do. It makes my fiance feel icky too. Ummm...sorry, but 90% of the food he likes isn't exactly a turn-on for me either. Isn't it funny that a bunch of people that eat fancy things that are gross to most of the population are put off by the simplest thing?

I find that oxyclean doesn't work unless you do it RIGHT away, and that can prove difficult if I get dirty in class or somewhere else where I can't treat the clothing right away. How do you do it?

Copied from another thread I just started when I was looking for this thread: I was at the grocery store when I realized that almost every time I go there, I have an "egullet moment". I see something that has been discussed, and I usually end up getting it. The problem is when I can't remember if the discussion was in favor of or against the product! Just now I was at the store and I passed the hot dogs. I saw Hebrew National and I remembered they've been praised here. So I picked some up. Later on, in the bread crumb section, I saw panko. Had to get it. It's probably not the best kind because it's not in a Japanese store, right? Then I remembered someone's suggestion to get bone-in chicken breasts and prepare them myself. I do this, and I've been thinking of how I can save money in similar ways. So I got a Pecorino Romano wedge and a block of colby/jack and planned on grating it at home. It was about half the price of shredded cheese. I've only grated the Pecorino Romano so far because I uh, grated a bit of my thumb too, and it hurts. Small triumphs compared to most of you, but I just wanted to share how much I've been learning from you all.

Fine, but how big are your breasts? ROFL This big (o)(o)

Whenever I'm drinking something out of a can I tend to dribble on the first couple sips. I guess I underestimate how full the can is, or something. I really have to start remembering to wear my apron when I cook at home. Whenever I don't, I splash something all over. Yes, long pasta is an issue for me too, but I can twirl it much better than some people I know...

At school we made an eggplant and roasted tomato terrine..very similar to the one Mottmott describes but just eggplant and tomato, and I think it might work with zucchini (I might even like it).

I made a tuna melt on one of the rolls I got from Bertucci's yesterday (they're yummy). Remember the "I don't get..." thread? There was a discussion about things mixed into tuna salad and I proclaimed I didn't like anything in it but mayo. Well, I've changed my mind. Capers in tuna are really good. Anyway, I put the tuna mixed with capers and mayo on the bread and topped it with Muenster cheese. Stuck it in the oven on broil. I had a snack of sliced tomato with evoo and flake kosher sea salt while I was waiting. It's all pretty damn good. Oh, also a Vanilla Pepsi.

Last night I put in my two week notice at Ruby Tuesday. My situation has kind of changed: Before, I did not have a room at college. I applied for one but was put on the waiting list. I was going to commute back and forth every day and therefore would be free to work in my home area after school, before school, whatever. Ruby Tuesday offered me Tuesday and Saturday night on salad bar which would be fine if I had morning classes. If I couldn't work Tuesday, they said I was still welcome on Saturdays. A few days later, I got a room assignment in the mail. I decided to go for it, considering the commute is pretty hairy to begin with, and then I run the risk of missing classes come winter time. This means I'll be staying on campus in Providence 24/7 Sunday night or Monday morning through Thursday. Sure, I could still do the Saturdays at Ruby Tuesday but why book up a Saturday night with a salad bar gig when I could be working at a hotel or something? I had a good time doing salad bar, it wasn't too demanding, but it kept me on my toes. But, I think it's time to move on to different things. Last night I got an e mail in reference to a resume I put up at monster.com. A Doubletree hotel in Boston wants a line cook. Boston is a bit of a long haul for me, but I told her I would be interested in working for the company in an area closer by. I hope it wasn't the wrong thing to do, asking her to recommend me to her connections. I suppose I should have asked you all first! Edit: The woman just e mailed me back and said she would keep me in mind for any culinary jobs in Providence she hears of.

The thread that was linked to me when I asked where the food blog trend started. It was fat guy's blog. Sorry I didn't properly quote it but I don't know how to quote from a different thread.

Ahh, cool. This particular phrase had me giggling for a good few minutes, and then again every time I thought of it: "accompanied by an obviously expensive California chardonnay that tasted like having a stick of butter jammed into your mouth and getting it whacked down your throat with a freshly cut oak stump" Thanks, Fat Guy. And of course, Malawry's blog. I could never forget that.

Just wondering where all these "food blog" topics came from. Was there a writing contest assignment i missed?

Take me with you!

I don't like plain beets, but I love pickled beets. I love lamb. How can you not? I hate cilantro. I don't even consider it to be edible. Just because it doesn't kill you when you ingest it doesn't mean it's meant to be eaten. I also won't eat corn off the cob, zucchini, or summer squash.

Sounds like something my fiance would do. I just came here to add that I also sometimes put linguica in our mac and cheese. I just finished making that for us tonight.

A certain lemonade has a funky aftertaste--I think it's minutemaid. I'll check the brand next time I go to work... It tastes like medicine.

Like: Anthony Bourdain Julia Child of course (she was a cooking celebrity before it was cool ) Jacques Pepin Don't like: Rachel Ray (I second the too perky thing, although once she winked at the camera and I had a crush on her for about 2 seconds) used to like Emeril until I opened my eyes and realized he was 90% show, 10% talent. If that.

I always have weird cravings for no reason and fulfilling the cravings just lead to more cravings. If I just had something salty, then I want something sweet to counter it, then maybe something creamy...etc., etc.

Cool, you went to Hood? I was there for a year and a half, starting in the fall of 1997. I was in Coblentz (the one with the dining hall, coincidentally). What dorm were you in? The food was pretty good there. Good variety and I loved it when they had fries at the specialty bar. They also had a pretty good salad bar. Did you continute attending Hood after you moved out, or was that a total removal from the place?

I just realized how much of this thread I've read with a horrified look on my face. But who am I to talk!

That stuff rocks Yes it does! I like the Parmesan type more than the one with all the melted cheese on it, but my fiance likes the melted cheese, so I just put my own shredded cheese on his pieces before I pop them in the oven.

Well last night I threw together a couple kinds of tomato sauce with the canned classico stuff we had left (tomato and basil sauce and a tomato pesto). Combined some sauce and pesto and heated it up with some diced linguica for the fiance. Sauteed some capers and kalamata olives in evoo with the rest of the tomato pesto for myself. My sauce came out well but too salty because the pesto was already salty and then the olives and capers didn't help...if I'd had some plain tomatoes that would have helped but I didn't. Anyway we had that on top of angelhair and had some Pepperidge Farm Parmesan Texas Toast with it.

I think there's a difference between something you buy pre-made (such as Chef Boyardee) and something you take the time to *make* that comes out being poor quality. I think if you're going to take the time to make something, it better be good...but I guess it depends what you think is a bigger waste: time or money.

Oooh, I forgot about the cheese sauce machine. 90% of the time, it didn't work, but oh boy, when it did, everyone had a field day. Nice hot fresh fries, salted and covered in that stuff...Mmmmm.