Pickles
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Posts posted by Pickles
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Well that's nothing we like to talk about.....
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I was taught that it was bad luck to pass salt directly to another person at the table, you were supposed to place it on the table next to their plate.
We had a similar rule..."pass the salt, pass the sorrow." So we always just placed the salt shaker down somewhere near the undersalted person.
And I always shake it over my shoulders, both left and right, when I spill it. Silly... -
Chef Boyardee? He comes to my place quite a bit.
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Ack. Tried to edit first post to include warning.
Why can't you edit the post, then? It doesn't seem to have been edited??
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Any computery people out there who can shed some light on why their website is giving people viruses or virus warnings? Seems odd to me. The site hasn't been updated in a while because the issue being highlighted isn't the current one.
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So, Pickles, what did you decide was unfit advice?
Someone said he/she liked Kraft Mac and Cheese right from the pot...and I read it as right out of the BOX. SO...I said something like "some people like warm and creamy when they're depressed, and you like crunchy and powdery." See why I just left it blank? LOL!
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I picked it up in the airport on my way to Aspen Food & Wine last weekend. I saw it and thought, "Hey, I'm a girl cook, why not give it a try?". I was sorely dissapointed. The book was simply not well written. The "protagonist" is whiny, the "plot" is meandering, kind of pointless, and has a terrible happy deus ex machina ending, and she can't do dialogue at all. I wouldn't even say its worth reading without paying for.
I agree with this post. Also, you can't compare it to Kitchen Confidential. One is pure fiction, and the other is pure partial fiction.
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Can you post the whole list(s)
I believe that would violate copyright policies on this board. Besides, it's long list.
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Not particularly recommended cookbooks by these celebrities (Lucy, Grannie on Beverly Hillbillies, Aunt Bee, Elvis, Three Stooges
Those aren't written by the celebs themselves though--I know you know that, but I just wanted to clarify in case someone thinks Lucille Ball etc. wrote a cookbook. She didn't like cooking at all, matter of fact. In a story she related to Barbara Walters, she once decided to impress her husband Gary Morton's jewish family and made chopped liver. She tasted it and realized it was under salted. So she went to pour salt on it, and the container's lid came off. She saw the huge pile of salt all over the liver, and didn't know what to do....so....she rinsed it! And of course...it dissolved into a mushy mess.
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would of called it shits Why would you have called it that? I wonder why they don't update their page...that's an old issue.
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Not Food Channel chefs now...
Who are your favorite tv and movie stars who love to cook? Do (did?) they have a cookbook out and do you recommend it? I think Dinah Shore wrote some good cookbooks...she loved to cook and brought her love of Southern hospitality with her.
I really enjoy Dom DeLouis' Eat This, It Will Make You Feel Better and his food segments on talk shows, like Dinah's, were always fun and very silly. Especially when Burt Reynolds came on...and I think that's the ONLY time Burt was ever amusing....
Cristina Ferrare, former model and former host of "Home and Family" (dang I loved that stupid show with Chuck Woolery!!) has a basic Italian Cookbook out Family Entertaining and she always thought she was an expert on her show, and crowded out her cooking segment host chef (Jamie Gwenn). You could FEEL the catfight coming on when the cameras stopped.
I have Sophia Loren's old cookbook. Who can resist a woman who claims "Everything I have, I owe to pasta!"
My holy grail is Liberace's cookbook! Very rare! And also rare is Vincent Price's cookbook. My Mom has that under lock and key....surrounded by a mote filled with alligators and pitbulls....
...lest I steal it!! -
Hang in there!
We've had a thread like this before.
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So far I love this mag...have two issues. The latest has top ten Best and Worst NYC restaurant reviewers in it.
A Few Best:
Pascale Le Draoulec---Daily News
Robert Sietsema--VV
Eric Asimov-NYT
Worst:
Stephanie Lyness-- NYT..CT
Amanda Hesser-- NYT NYC
Sylvia Carter---Newsday
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If all the meat in the world vanished, I could possibly adapt to a vegatarian lifestyle. Well...I'd have no choice, would I?
I go through stages where all I want is pasta and vegetables, but then usually a steak calls my name. Red meat I could give up without missing too much. Chicken, eggs and fish I'd have a hard time losing. I love eggs. -
Saw an old "Leave It To Beaver" re-run recently. The Cleaver neighborhood's water main is shut off for maintenence. Wally's out mowing the lawn and he's thirsty. Beaver finds a need,
and decides to "fill it!" He gets water from another locale and offers it up from his little red wagon with a dipper....and a PRICE! He offers some to a thirsty, lawn-mowin' Wally and Wally says "Awww...cut it out, Beave! No one's gonna be stupid enough to BUY water!" True story! -
remove the crisper drawers, put a thick terry towel on the bottom of the fridge, you can get a lot more produce in that space, you just have to be sure and put the heavy stuff on the bottom.
That'd be great exercise for me. I live in an old building...the floor tilts...and everything'd be rolling all over the floor everytime I opened the fridge door. I could be a Champion Casaba Chaser.
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I dry my lettuce as much as possible. According to our little buddy Alton Brown..it's those droplets of water in the bags that manage to drip on the lettuce and cause the rot. Of course, I eat it so fast it doesn't have a chance...
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It's not necessary to put all fresh produce in the crisper, is it? Nah. I think it actually spoils some things faster.
I put my cabbage, radishes, carrots, beets, etc. on the bottom shelf above the crisper. I cut up and prepare my radishes, celery, etc. for snacks and store them flat in the main part of the fridge in ziplocks or for easy grabbing. Lettuces I wash, and spin and then store loosely rolled in paper towels in ziplocks that I have punched some holes in---those go in the crisper. I have had older refrigerators get very temperamental on me, and when the fridge part is properly cold enough for other foods, my greens have sometimes frozen up on me. THAT is frustrating...losing food like that. So I am cautious with crispers. -
Interesting placing of the silverware. I don't think I've seen it done like that before.
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This is my first post--I've been reading this board for a long time, but hesitated to sign up because you all are wayyyy over my head.
Nonsense. No one knows everything there is to know about food. No one. Not even the greatest chefs in the world. So....Welcome and don't be intimidated. Just read and learn more than all the rest of us.
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I suggest tying a bell around his neck
"One less....bell to answer....one less...egg to fryyyyyy..." -
Yes...never put artichoke leaves down them, in particular! Or any tough, fiberous fruit or veg skin. That's asking for it. Never use hot water while it's running (it can cause your motor to burn out....plumber told me that)....and never run it "dry"--always with plentyof cold or at least cool water. Drop some ice cubes and lemon slices in it while it's on every so often to clean the blades and keep it smelling fresh.
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Cinnamon Scented Chicken Breasts
I would hang those in my closet, or pop them in my undies drawer. Wouldn't eat 'em though.
Cell Phone Manners
in Restaurant Life
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