Stefferdoos

Heh, that's actually why I like beets. Dislikes: cilantro and all offal except for hearts and the pope's nose on a chicken (which is something my family used to fight over).

mm, that color is so pretty. I want to paint my living room with it. To dcarch as well... the scrimshaw on that lamb leg bone is so cool!

I find the Keurig is my least favorite of the single serve coffee makers. It makes a pretty weak cup in my opinion (even with the darker roasts). Possibly why its so popular in the US. I'd say the best of them is the Tassimo. Does a good strength cup with a layer of crema on top. Obviously, the preference is freshly ground and pressed. But a few years back I found the single serve attractive just because it took so little time.

Scotty Boy, I can't think of any word that would more accurately describe how that salmon looks other than "luscious". Tonight I made a good old standby. Roast Chicken. About 7 years ago I spent about a year to get the right recipe and method and it couldn't be more simple. Salt and pepper inside along with parsley, thyme, rosemary, lemon and onion Rub the outside with olive oil then salt and pepper Roast at 400 until the chicken is the correct internal temperature (this being debatable I won't mention a particular temp) Tonight I had it with pommes puree and sauteed spinach.

The above plus: Sultan's Kitchen: A Turkish Cookbook - Ozcan Ozan Having spent much time in Turkey I wanted one that was more specific to Turkish interpretations of dishes that are common across the region. Turkish cuisine is a little different as it seems to be caught somewhere between Greece and the Middle East (just like the country itself).

Strawberries are already coming in!? It's my favorite food! I was a bit surprised too. Almost a month earlier than last year. Probably because winter was so much sunnier than it was last year.

The first strawberries of the season are in here in Carlsbad. So I made jam this morning. I'll have toast and jam for breakfast and probably more jam and whatever I can find to put it on all day long. Or just eat it with a spoon.

We had Devilicious come to our offices for a few weeks while we were waiting for our own food services to come on board. I found it to be inconsistent. My favorite truck has been Tabe (Korean BBQ taco truck). Since our offices have moved, we don't see them anymore. I may have to go and find them some day. I've never stopped at MIHO. Mostly because the lines always seem really long. Recess is another big favorite of mine. Their tots rock! I really want to stop at Mangia Mangia as well. Thanks for the review on that one.

I love making pineapple and mango salsa for my pork chops (I just season those with S&P before grilling). The salsa is simply pineapple, mango, red onion, jalapeno, lime juice and a little salt. But the sweet and tart go so well with the pork.

When I lived in Upstate NY the thyme I used to get there was definitely suited to the zipper method 90% of the time. Now that I live in CA I find most of the thyme I buy has very fine and curvy stems. I've started using the pitch it in method but when it does need to be separated prior to cooking I will separate out the woodier bits and just chop the rest.

I'm not a complete locavore by any means but I have definitely become better at it. Living in Southern California certainly helps to make this easy on me as well as markets like Whole Foods, Ralph's and the produce shop I found here in Carlsbad that totally rocks. I haven't started going to farmers markets yet, but do stop at farmstands when I see them and there are plenty of them around (there's one down the road from me that sells heirloom tomatoes which I happen to be addicted to). Like everyone else though I definitely have things that come from afar in my cabinets and fridge (coffee, spices, imported cheeses, San Marzano canned tomatoes and condiments). My meats and produce are all local. Its a start. Once I get more familiar with the area I hope to move this ratio further along. Maybe next summer I'll buy a few bushels of tomatoes and can my own to get me off my San Marzano habit. However, I won't be giving up my Hellman's anytime soon. After watching Food Inc. the other night I'm glad I've moved in this direction and wish I lived in Virginia near that one farmer they featured.

Landru, we may have shared the same mother. I hated meat as a kid but now realize it had everything to do with the way my mother cooked it (bone dry). Pork chops were the worst I think. I started to try and come up with creative ways to make it look as if I had eaten everything (bits in the napkin or tucked under the edge of the plate). But I remember sitting what seemed like hours at the dinner table unable to choke it all down and clear my plate. To this day I wish I had a dog growing up to eat that stuff for me. Meat has improved at my parents house during my adult portion of my life. In part I think because my father has retired and does all the cooking now. My neuroses: I won't eat offal. This comes mostly from bad olfactory memories of my father cooking elk livers in the mornings while I was hungover during my college years. But disguised as a pate, I quite like it. Strawberry Quik milk. Looks too much like Pepto. But I do drink strawberry yogurt smoothies which are also pink and opaque. Go figure. Pet peeve neuroses: My sister insists she hates onions but if I dice them small enough that she can't tell its in a cooked dish, she eats them. I have this one spinach orzo dish I make that she requests all the time and asks me not to put onions in it. I just ignore that and she still has seconds and packages up the leftovers to take home with her. I had an ex that wouldn't eat a vegetable with more than 6 letters in its name. Not sure how he got around lettuce (7) unless he just didn't consider it a vegetable like asparagus, cauliflower, broccoli or zucchini. My nephew will only eat canned green beans and not frozen or fresh ones. He's only 5 and a half so I'll cut him some slack. But I blame my sister who cooks out of boxes and cans like some 50s or 60s housewife. She's also picked up my mother's talent in the kitchen for cooking meat until it becomes sand. This one isn't a pet peeve. Just a memory of my grandmother and her personal neuroses. She doesn't drink milk. And goes so far as to pour orange juice on her cereal instead. However, its just dairy in liquid form. She says its something about not being able to see through a liquid that bugs her. Ice cream and cheese she's just fine with. But not whipped cream. She's 100 and still kicking like no other 100 year old I've ever met. So maybe she's got something right with this one.

Its got to be his British palate that has him so at odds with the opinions of the other judges most of the time. Though Padma herself is from across the Atlantic as well, I'd think its safe to say that she's been here long enough for a palate adjustment. I thought Toby was a temporary stand in for Gail anyhow.

I'm a situational tray user: Eating in living room or dining room, no tray just carry (its an open plan first floor) Eating in sunroom, outside, in bed or in basement TV room. I use a tray.

There was an explosion of bacon somewhere? Yum!! But seriously, I find it silly when something as basic as bacon or garlic has some sort of resurgence. These are staples to me. I wasn't aware it was ever out of fashion. Will butter be the new black next?