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mrsadm

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Everything posted by mrsadm

  1. Let's face it, if you were a promising young engineer, whether in the U.S. or China, would it be your goal to design toasters?
  2. It is a golden age for those who want to cook and to learn to be better at it. Would I have ever learned about sous vide here in my little neighborhood in upstate New York? Could I have owned a video with Rick Bayless showing exactly how to make a homemade tortilla? Would my local supermarket carry Meyer lemons? For those who don't want to cook the fast food choices are not "golden", however, but if you make the effort and take advantage of what's out there - it's a wonderful feast.
  3. EVERYONE, get a vacuum sealer. I cannot believe how great they are. I have saved so much money in bulk purchases, and we no longer have freezer-burned meat. The taste of the meat is so much better as well. The only down side is they tend to break in a year or two if you use them a lot, but my husband futzes around with it and keeps it running for me.
  4. I also ordered Young's "Stir Frying to the Sky's Edge" for myself for Christmas. My only book with stir fry recipes was an ancient paperback that came for free with a West Bend electric work, maybe 30 years ago. That wok is in a junk pile somewhere but the book lives on... I thought Young's book would have some more challenging and interesting recipes. I'll post next week if I can fit in a few tries.
  5. "The national press for a restaurant, priceless." AH HA! brilliant!
  6. I've never seen a site as comprehensive as Larousse, but this site is interesting: Ochef
  7. mrsadm

    Christmas 2010 Menus

    I'm doing very simple stuff this year, as it is just my husband and myself celebrating. French Onion Soup Braised mixed vegetables Grilled Porterhouse Steak with onion and balsamic sauce Potato gratin with leeks, mushrooms and Gruyere Dessert by Wegmans (still to buy) Merry Christmas everyone!
  8. What? No link to the study? "Third-party testing by the UK-based CATRA (Cutlery+Allied Trades Research Association) assessed the international cutting standards of the Evercut against 450 knives "
  9. I nominate "A man, a can, and a plan". Also agree on Moosewood, and on how good Indian vegetarian food can be. There was an Indian restaurant (about 20 years ago) in the Radnor, PA area in a downmarket strip mall - my first step inside had me totally enchanted with the aromas.
  10. I have a Deba but I almost never use it. I leave it on our boat in case of a shark attack
  11. "Mayonnaise cannot be made if a thunderstorm threatens" I never heard that one before! Blender Mayo
  12. That's a great point, Rona. For somebody that thinks tacos are hard-shelled yellow things that contain seasoned hamburger meat and American cheese, their first real taco is a revelation. Those AREN'T real tacos?????
  13. HEY! I like this new channel. At least they show actual COOKING shows, not some dude driving around eating creepy crawley things that are still alive. I like Chuck's Day Off, it has a much less pretentious setting than those of stars like princess Giada...
  14. I have an aerogarden. The small versions are not too expensive; the lights for instance were only $14.95. Check it out. They offer an herb kit with which I've had good success.
  15. I visit the forum "Low Carb Friends" fairly often and there are lots of folks there following the diet/WOE (way of eating) and losing weight. Since I lost nearly 40 pounds a few years ago, low-carbing, I have retaken my love of breads and gained most of it back as a result. Oh well, time to find the newest diet du jour and lose those pounds again. My vote this time will go to the Paleothic/Neanderthin/Primal diet... all fruits, vegetables, and meats; no grains; and dairy is debatable. Fun! :-)
  16. It's just like Mary Kay or Avon. If your FRIEND is selling it, well, you should buy something. Although I'd rather have some face cream then an expensive low quality knife.
  17. mrsadm

    what is corn

    I have always thought of corn as a vegetable, but just found out it is really a grain.
  18. While traveling on business, meeting others who are also from out of town, I find a chain restaurant is often favored by most folks who want to go out together to eat after a long day of meetings. The chain businesses have done their homework on what dishes have broad appeal.
  19. Oh man, do I need to do this for my garage freezer. I like your idea of doing only 1 shelf at a time; it will seem so much more manageable that way.
  20. The Rocco bashing is SO OLD..... and in general it's quite easy to find things to bash... but I did enjoy it a bit
  21. I must say I don't get it either. I have a Molly Stevens cookbook in which a recipe calls for stuffing the chicken with a pear (cut in four pieces) and some rosemary, which is then roasted. I don't see any difference in flavor. Maybe I need a stronger or riper pear? Or fresher rosemary?
  22. We use canned stewed tomatoes for salsa in the winter. But we have to have fresh cilantro to make it taste good, which fortunately Wegman's usually has in stock. Duck confit may be easy to make but the only duck I can find is a $20 frozen one! No confit for me.
  23. Well well, aren't we all superior beings! The original post was sincere enough, but give me a break, duck confit? Do you know how many people don't even know what that is? And BTW I buy Pace salsa. We make our own, yes, but my husband likes the jarred stuff now and then.
  24. I've taken a few courses at the Culinary Institute in Hyde Park, and the instructors are referred to as Chef, with respect, by the full time and the casual (like me) students.
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