Doodad

What those clowns at FN SHOULD be paying attention to is their overall viewership. I would like to know what that is. I can't imagine, even given the average tv audience, that they have gained many viewers in the last three years or so. Sure, they can bag Emeril, but, in reality, whether you liked the show or not, it was probably the most interesting thing going on there for the last two years or so-even if it was repetitive and dull to most folks who have an interest in learning anything about food and cooking. It's funny, but several years ago (it was before the storm, so maybe 3?) I saw Sara Moulton speak here in New Orleans and she was brutally blunt about how screwed up the management was at FN and how ALL they cared about was some kind of middle ground entertainment for the masses and they didn't have any interest in any real cooking instruction or information (somewhere around here I wrote a long post about this, but I can't find it right now). I think that she called it perfectly. ← I liked Bourdain's comments on Next Food Network Star that the withering gaze and condescending speech of the network "judges" must have been very familiar to Sara. I think it was on a Ruhlman blog entry and I can't paraphrase to do it justice.

Does it brown after cutting like a potato? Can I cure it in lime like an apple to prevent it if it does? Making a jicama, roast pepper and apple salad for dinner with grated gruyere on top. Thanks.

My notion of flanken ribs is the Korean cut which, I think, contains some of the rib eye meat attached to the rib "nodes." Basically, they are ribs cut perpendicular to the length of the rib. We make bulgogi with them, but sometimes other flavors as well. The bones are little circles held together by the meat if that helps?

Sigh. Everyone in this house except me. I could eat mushrooms in oatmeal.

I have been oven frying for some years to get the fat out. In some ways it comes out better than frying, but not all. I find if the pieces are smaller, they tend to do better. It is a good way to fake a chinese dish like General Tso's (we demote him to colonel for the oven version ), but once you stir fry the baked/fried nuggets......it is all good.

Isn't Alton Brown also at the end of his contract? They have flogged him hard lately and I can only assume that has contributed to some of his less than friendly naratives on several shows.

That is what chilis, jambalayas, good burgers, curries and such are for. You can still eat well but use the more common cuts and such to please everyone and bulk up the heavy eaters so they don't find the good stuff in the fridge.

Grits casserole is a good idea as long as you can keep it hot ie from solidifying. What we have done when that is a problem is go ahead and let is solidify and then fry or grill it in slices so room temp or lukewarm is no big deal. We also came up with "Possum in the Hole." Place sausages lengthwise in the grits casserole and let it cool. When you slice, cut parallel to the sausage so you have savory circles in the grits. Fry that and you won't have leftovers. Another that I did for a beachside app meal was to take the grilled grits in flat squares, top that with a slice of sausage and top that with a shrimp standing upright. Place a toothpick through each item and they stand up, look good and leave only a platter to clean.

I grew up for the most part in the South and have never had cheese fudge of any kind, much less velveeta. I never even saw velveeta until I got to high school and then mostly schlocky "nacho" type devices. Paula's kind of southern cooking is more of the blue collar (trying to be nice here) style of emulating better cooking. In fairness, some of her dishes are spot on, but most rely too heavily on shortcuts and products I never saw my grandmother or mother use.

I finished off the last of the last with gumbo. The stock from the turkey bits, meat from same, some sausage left from dressing making. Each dish of gumbo got a ravioli filled with stuffing as a joke. I messed up the pasta otherwise the ravioli were really good.

Look at your favorite camping store. There is a perfect model and I have been using it for years. Bound to be cheaper than a cooking specific store as well. I know REI and Campmor carry it.

She is seventeen and loves baking. This was unfortunately the final product of desperation when her more grandiose plans were not coming together. She mixed all the colors you see with the white fondant and baked and carved the cupcakes. In the end her hands were aching and she decided enough was enough, let's EAT.

Don't forget Cooking Mama, which is on several platforms and introduces some real techniques to kids.

My grandmother used the large sifters that was a bowl with the handle being pulled as the sifting mechanism. She could sift a lot of flour with that thing.

Guys and gals, The turkey was a huge success. I will never cook a frozen bird again if I can help it. It was the most tender and flavorful I have ever had. I made stock all day yesterday from the remains after deboning the bird. Thanks to all of you for holding my hand through the process. And I made green bean casserole completely from scratch including the "cream of mushroom soup" and fried onions. But, I forgot to write it down I was too busy multitasking and had made it up on the spot. I don't know if I can recreate it or not.

I thought this was so cute and she worked pretty hard on it. Cupcakes for the body, fondant for the rest.

I was taught by a Japanese lady to make a mix of soy, wasabi and sake as a dip. I guess that is only for gajin. Sure is good though.

I did something the other night that I had never done and it came out fantastic. I was making beef bourginon of sorts and I had mushrooms that I wanted to add. I had sauted the veges and was returning the meat and some fresh stock to the pot. I had a little stock left over and sauted the mushrooms and a shallot before adding it to the pot with the mushrooms. I cooked that down until the mushrooms absorbed all the stock. Wow. Even after adding them to the main pot and cooking until the meat was tender, the mushrooms retained the most powerful flavors I had ever tasted.

Well, being associated with me has never yielded much in the past. Just ask my wife! Considering I heard about him in this thread Tom really does not know me yet. Let's just try to keep him in business. He gets nice scallops, but you have to move quickly. ← It would be great to eat scallops again. My wife will not let me buy them unless I can absolutely verify that they are not skate wing plugs. I understand that skate wing has found its way on to menus and is therefore not as economical as it was. Unless I can see the thin white line where the scallops were attached to the shell I have no proof to the contrary. She also has it stuck in her head that only bay scallops are real scallops. I have not felt like argueing that deep sea scallops are more likely to be the real deal. Edit* Curse you gods of spelling and grammer! ← I thought you could tell the difference in the grain of the meat? The grain is horiz in fake unlike the real ones. Like you, I would bet bay scallops are the fake ones much more often than not.

Hey Bree, Check his webpage he has got a ton coming in. Scallops came in yesterday.

Well, being associated with me has never yielded much in the past. Just ask my wife! Considering I heard about him in this thread Tom really does not know me yet. Let's just try to keep him in business. He gets nice scallops, but you have to move quickly.

I understand both of you. I have been happy so far with Tom and his products. His tuna was out of this world. The perishables like shrimp and scallops have to be moved on quickly so his emails and website are valuable. If you wait to a weekend on certain items, you are not eating it.

That sounds good. I may have to give that one a try. Thanks. ← Sorry no pics. We were starving. The London Broil was HUGE and took over 30 minutes to get med rare.

We did Friday night steaks with demi that seems to happen every Friday. I did make a different side though. I roasted spaghettin squash and then put the threads in a ramekin with garlic, basil, pepper and cheese. I baked this until it held its shape ie a disc. I topped it with a puree of cauliflower, cream and thai red curry. In the puree, I stuck mini fried green tomatoes. It came out well and my wife loved them. The plus is a low carb side that is still tasty.

I read, and am planning, that it is the traditional cut for Beef Bourginon.