elfin

I am disappointed at the decline of Food Network. IMHO it seems like it is just a venue for advertising commercial foods and tourist trap restaurants. Except for Sarah M., Jacques and Tony there is not a program I really enjoy. Why can't the network buy old French Chef reruns from PBS? My PBS station does not air them so there would be no competition.

How about the scene where Joe is in the subway flailing the frozen mozzarella against the subway railings! Instead of just standing around waiting for their dish to be served, they should have volunteered to do something else or practice their dish wither live (the ingredients were not that expensive) or a mock cook. Neither student caught my heart to invoke my support.

I always toast the bread before stuffing a bird. The color is better and if the cubes are large enough maintain some level of chew/crunch. Plus I use pork sausage in the stuffing. Plain hamburger sounds too bland. And no spices to boot! I saw the episode while channel surfing (one always seems to get Emeril) and thought IMHO the idea was gross. I could not help but picture some soggy bun mess with a solid disk of hamburger meat.

I am assuming that you will be in OHare. Three hours is not a lot of time to exit the airport, go to a restaurant, dine and return in time for the long security lines. Four hours is more do-able. I do not recommend the Marriott hotel restaurant. In my humble opinion, the best selection for food is in Terminal 1-the United terminal. You can reach it by the 'people mover'. In terminal one there are two sections-B and C. There is a gross Chilis in B. Proceed to C. I recommend the Bergoff restaurant for a tasty fresh cut roast beef, ham, pork or corned beef sandwich on delicious rye bread. Or you can have a brat. The Berghoff beer on tap (lager or dark) is always fresh. Or you can proceed into the food court and go to Billy Goats. The place is famous (Cheezeborger-pepsi- chips). The hamburgers are flavorless, thin and undersized compared to the kaiser bun. Do not buy these. So I opt for the ribeye steak sandwich. For the price ($5.00) it is better than the Panda, California Pizza Kitchen, Spago salads/pizza and Mc. Donalds that are also available. Terminal 2 has a cafeteria type place if you want to eat institutional food. The international terminal 2nd floor before security has a Gold Coast Dogs that serves char burgers, hot dogs, italian sausage/beef sandwiches.

While in Alaska we bought some halibut cheeks. I broiled them last night in a simple burre-blanc sauce. They were delicious. The consistency was more flakey than a halibut steak. Since I have some more in my freezer (vacumed packed) I thought that something more special can be done with them . Any suggestions?

In Chicago Polish delis are paprika chips. Not bad.

While in India, we had masala flavored chips that were excellent. On repeated trips were were unable to find them.

I ate EVERYTHING except sandwiches with butter and sandwiches with mayo with beef, ham or salami/corned beef (only mustard). I still won't eat these today.

In my humble opinion, I think that the simplest dishes can be the hardest to prepare. You really have to have the best food quality, great kitchen skills and freshest ingredients/spices to pull it off. You can mask a multitude of sins with a heavy hand in the kitchen.

While in Jamica, I bought Blue Mountain coffee beans at a coffee shop in Kingston. Had a cup that was brewed there and thought it was OK. The beans were fine but did not live up to my expectations. My all time favorite is Vietnamese coffee beans that I purchased in the Central Market in Saigon. But the canned stuff you get in the grocery stores is pretty good when made in the traditional style with the condensed milk over ice. It is very rich and concentrated and stands up to the add ons. I only drink my coffee black unless it is over ice.

I avoid the puddings and brulees when I order desserts. I want something special that I can not make or I know requires a lot of time, special ingredients and difficulty. I seem to favor berry/pastry concoctions drenched in creme anglaise or creme fraiche or of course profiteroles. The only custard/creams that I like are sandwiched between layers of pastry.

I have to bring an appetizer (one plate will do) to share at a Christmas party on Sunday. I am cooking a leg of lamb this weekend and will have plenty left over. Before I start cooking, any suggestions for some yummy and pretty appetizers I can make with lamb? I always like to have the dish everyone talks about (don't we all?) so I am on the hot seat so to speak.

At the risk of losing any credibility as a kid I loved Franco American canned chicken gravy over white toast. When I was pregnant, I craved the stuff but after one bite the vile combo did not invoke the same pleasurable taste as it did in my youth. My favorite lunch as a kid was peanut butter and jelly sandwiches with iceberg lettuce (the whiter leaves closer to the core the better) with Campbells' chicken noodle soup.

My 'dream' kitchen will always be a dream since I can not make up my mind on what I want and realistically can have. I love the look of stone floors but wood is far more practical and forgiving. I want two dishwashers, a double wall oven and separate gas range top but will have to sacrifice much needed storage and counter space. I want a Sub Zero but with a freezer on the top which they do not make. I hate bottom drawer freezers(whatever is desired is always under the frozen turkey) and side-by sides (no room for party trays)! And I can't decide if I want a kitchen table or a breakfast bar/island. So I just clip pictures and spend my kitchen remodeling money on food, tableware/ decor and cooking utensils.