toolprincess

Does anyone else think that scallops and shrimp are the most overused ingredients? If the contestants are not forced to pick a specific kind of protein I feel it's endless variations of shrimp and scallops. I know they have limited time but how about some lamb chops or chicken thighs or fish or anything besides shrimp and scallops. I like both but I'm developing an overexposure aversion just by watching the show. I can't imagine how Padma and Tom feel.

Yeah...loved the Vienna Sausage win. "My daddy loves these." So she pulled up her big girl pants and did Daddy proud. Instead of just standing there whining. I know! My daddy loved them also and she made me proud.

I agree that there is a correct or standard pronunciation but you have to allow for regional variations. And the fact that there is often a UK/US English variation. My friend who is first generation Italian-American shudders every time someone says ricotta ( re- cot- ta). She always says ree- coat- ta. I had never heard this before I met her. Growing up people in my town either said barb-be-que or bob-e-q. Sometimes it's a tomatoe - tomahtoe situation.

We always called it "fried cornbread". It was a faster way than waiting for a whole pan to bake. Haven't had it in years. Oh, but to have some Brunswick Stew though . Don't get that in California. And if they were flat, we called them hoecakes. Fat little ovals, deep-fried, hushpuppies. And then we get into corn mush. Fried mush was one of my father's favorite breakfasts. That's something you don't see very often anymore. Didn't Shelby make fried mush in her awesome blog? I need to try that.

My aunt makes an awesome cornbread but she takes the batter and fries it into little cakes instead of the skillet kind. Very very tasty with stew (especially brunswick).

After a self-imposed egullet exile (wedding planning, graduate class, work = time contraints galore) -- I'm back in the mix. I did try Hunt's this summer and although I don't dislike it I do think I prefer the tang of Heinz.

Why do the Chefs have to be so snobbish about canned food? Granted it isn't haute cusine but they have to know that on Top Chef they want to see if you can really cook. My dad always used to say that it wasn't hard to do your best when you had every advantage at your disposal but it was notable to do outstanding in the face of adversity. Plus, judging from the grocery store shelves plenty of folks are using canned foods and these same people are watching Top Chef. another adage: Know your audience!

Ham biscuits for breakfast. Or tiny ham biscuits for appetizers. Love a ham!

Everything in moderation. Or live ( and die) in a bubble.

Maybe try one of the ottolenghi (sp?) restaurants?

I like to make my deviled eggs with mayo, salt and pepper, a smidge of yellow mustard, horseradish and sweet relish or diced sweet pickles and sprinkle with paprika.

What about The Marine Room? Incredible views.

The upcoming short visit is next week.

here's an interesting link rice is hygroscopic

hi all, I am making a quickie visit to NYC and staying in the midtown Times square area. I will be coming in on a wednesday night (should be at hotel by 8). thursday will need to grab a good breakfast before doing some business on 20th St( between 6th and 7th avenues) and later afternoon will need lunch/snack. I have dinner reservations for Gramercy Tavern Thursday night. Wednesday and Thursday I'll be with a mixed group who aren't all that adventurous. I would like to find some places that have good solid food (or great food) but with a wide enough variety that they have something for everyone (from the adventurous to the meat/potato types.). Friday morning I'll also need sustenance before heading back to the airport. If I had my druthers I'd seek out nothing but asian and sushi. Asian might fly with the group but just sushi is out. Tips! Please, it's such a short trip - help me have some gustatory satisfaction!

My green pepper hating friend calls it the 'green' taste.

Great blog Kate! I'm way behind on eG due to a crazy busy July but I just read the whole blog! Not sure how I feel about savory oatmeal but occasionally get the same debate going about grits.

PEI - I love Anne of GG! Nice blog, enjoying it.

I had a great time doing the blog! Thanks everyone.

That's a tough one! Maybe in chapel hill Top of the hill, elmos diner, or crooks corner. Or mama dips where you can get southern (and they usually have a barbecue offering). Durham options - bullocks, fosters, piedmont, the bull city brewery was amazing. That is quite the competing grad school lineup! Duke and Carolina is a huge rivalry!

The triangle is a nice area. I think here you have the ability to live "rurally", "suburbanly" or slightly urbany. With 3 distinct college towns it also offers a bit of the eclectic. I have never had mutton bbq. There are some variations - at some places you can find beef brisket as well as pork BBQ and Ed Mitchell is currently promoting his whole turkey BBQ. Soul Food/southern is available certainly but I would say the best places are in the smaller towns of NC. A very popular and well-known place is MaMa Dip's. I prefer a smaller lesser known place in Fuquay-Varina - Joyce's Family Restaurant.

Hi toolprincess, It's indeed funny that one "princess" follows another. Good job on your blog, it's been fun reading it! thank you! I really enjoyed doing it and I know you'll have a blast. And you are going to have beautiful pictures...my photography skills are very lacking.

I am hoping to get one more post up today and then I am going to have a beer, kick back at a shrimp boil we've been invited to tonight and enjoy the holiday!

Thanks to everyone who read this blog and supported me throughout the week. I hope you enjoyed sharing my food adventures. If I get a chance to blog here again one day - there is still LOTS to share and I also didn't plan very well this week for doing some cooking myself as well as sharing local treats. In retrospect perhaps I should have taken a few days off from work -- the better to DO MORE, EAT MORE, and POST MORE. As promised I am attaching my kitchen pictures. Yes I did some cleaning beforehand (full disclosure) and yes my counters are still loaded! As you can see I have a lot of refrigerator acne! Here is my china cabinet in the dining area. Also used to store various items on the top. Inside china cabinet My Le Crueset pitcher collection Herb keeper - one of my "tools" that is useful but not really a necessity. drawer with little to no organization jumble of kitchen tools with knives in background

Looks delicious!!! How did the chili turn out? I am thinking of making a big batch and then freezing in smaller portions so I'll always have some on hand.