pixelchef

I was wondering if any of the extremely well-informed and knowledgeable members would be aware of a source for more elaborate (gourmet?) recipes for a Crock Pot/slow-cooker? I mean, I've seen all the "chuck a pork but on in there, and dump a big ole bottle of Kraft BBQ sauce on top of 'her!" recipes, but is there another level of sophistication that can be achieved here? Maybe a "Gourmet Crock Pot Cooking" cookbook? Anyone?

Is it even possible to beat Lumiere with a goon like Marnie on their team? I mean, she'd make Bob Probert wet his pants in fear, and then she'll sear some foie gras on your ass. *shudder*

Heh, surely we can do better for guest writers.... Bourdain is a sorry wanker, he insists he's too cool for FoodTV but has nooooo problem cashing their checks. He also has no problem acting like the rock-star chef he claims to detest. I've seen a couple of his shows, between the oooh-i'm-so-cool act and his constant whining, only a moron would buy his Keith-Richards exterior as genuine. Bourdain, you're pushing 60, or at least you look like you are. Give it up, you're not cool, you're just a poseur. Emeril may be corny, but at least he's not constantly trying to pretend he's still 25. Hey look! Hilda signed up for an eGullet account!

Err.. I have 6. :/

Does Fiji water really taste any different than any other bottled water? I mean, really?

Thank you both for your incredibly insightful comments. Your words are obvious reflections of experience. I'm trying to get a pulse on what others feel towards the region.

For scrambled eggs: a touch of milk. For omelettes: 1 tbsp. water per egg. I've found that with an omelette, adding water as opposed to milk helps them stay firmer, and far less liquid-y. In addition to any liquids, I usually add some Tabassco to my scrambled eggs and any number of other leftover ingredients I have laying around (ham, cheese, scallions, etc.) I once scrambled eggs in duck fat, and cooked them with shredded duck confit - very good eggs.

sublime. grrrr.

CNN even ran a brief segment on Chuck wines' increasing popularity, or as they put it; "cult status".

Happy 2000th post! :D

Maybe it had more to do with your mood at the time of taking in the meal? I know it surely works that way with me. However, I'm also quite certain that you're more than capable of realizing when it was the cuisine that was lacking, and not another factor. So in closing, I'll shut up now.

I was wondering what some of the more experienced wine aficionados here at eGullet think about the wines coming out of Ontario (Niagara)? Personally (although, a mere beginner in the world of wine) feel they stand up pretty well to most contenders from other wine regions. Opinions?

Do you guys add anything else to your burger mix (egg, seasoning, etc?)

Wow, that's quite a list of contributing chefs. I'd pay the $350 just for Ripert's involvement (I like him). :)

Hmm.. I've always found that a buttery Chardonnay or a Chenin Blanc works well with camembert.

I can only down about 5 bottles of good Canadian (Moosehead is my domestic of choice) before I'm good and buzzin'. I'm scrawny as hell, though.

I think we're giving him an eGullet Tour de Force of questions. :O

If I may ask, how many diners opt for the Tour de Force on any given night (approximately)?

That is what I meant to say, damnit. My brother's name is Gary, and I was busy yelling at him as I was typing. Sigh. The trials of a simple mind never end. :(

This may be incredibly obvious to some, but is "chefg" Chef Grant from Trio, or does this sort of go without saying? :/

It isn't a show for beginners. If you want someone to baby you and hold your hand through the methods they exhibit, you're watching the wrong show - watch Canadian Living Cooks. They're talented chefs, some of Canada's best. They're pretty thorough, and they touch on lots of different aspects of the theme throughout any given episode. Some of the chefs are rather annoying, but that has nothing to do with the show. The camera angles/music/etc. are kind of "artsy" which makes it difficult to watch at times as well. But as far as the content of the show goes, it's better than a lot of Food Network Canada programming.

Something I've always found to be relatively easy, quick, and usually very crowd-pleasing is a salt-roasted chicken (roasted inside a salt crust). It always provides some drama when you bring it to the table. Stuffed pork loin with a "winter" type stuffing is always nice and easy as well (apples, walnuts, cornbread, etc..). For vegetarians, grilled portobellos always seem welcome. Not only will they serve as a nice side dish for the meat-eaters, but they have enough balls to 'em to serve as mains for the vegetarian crowd.

Really? I've seen them up in Canada but always went for something else. Tell you what, next time I'm up there, I'll get some. Thanks! Hey, no problem! I consider it my duty to promote their goodness. In all seriousness, they are far and above my favourite flavour (brand: Lay's)

I find it to be a supreme tragedy that ketchup chips are not available in the US. They are sooo good.

LYCHEE WINE 5 lbs fresh lychees 2-1/2 lbs granulated sugar 1/4 oz citric acid 1/4 tsp tannin 1 tsp yeast nutrient water to 1 gallon Chablis wine yeast Put the water on to boil. Meanwhile, peel, destone and chop the lychee. Place the chopped fruit and the sugar in the primary, pour boiling water over them and stir to dissolve. Allow to cool. Add all other ingredients, including the activated yeast. Cover primary with cloth. When fermentation is vigorous, stir daily for 5 days. Strain liquid through nylon sieve into secondary and fit airlock. Discard pulp. Rack every 30 days until the wine clears, then every 30 days until the wine goes 30 days without dropping ANY sediment. Stabilize and sweeten to taste. Wait 10 days and rack into bottles. This wine will store well. ---------------------- OYSTER AND LYCHEE KEBABS 8 oz. oysters, shelled and muscles removed 8 oz. fresh lychees, shelled 1 onion, coarsely chopped ½ cup sunflower oil 1 cup port 1 cup coconut milk ½ cup ginger syrup a spinach salad to serve soft crusty rolls to serve Combine onion, oil, port, coconut milk and ginger syrup. Add oysters and lychees. Coat thoroughly. Cover and chill for 5 hours. Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls.