tejon
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Posts posted by tejon
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Crisp apple slices dipped in tamari. Sounds odd, but the combination is wonderful.
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On the subject of making "too much of a fuss", have you told him how much you enjoy cooking for it's own sake? Perhaps if you put the emphasis on how much pleasure you get from making something in the kitchen instead of fussing over him, he might relax a little bit and be more comfortable. I'd be willing to bet in his mind, cooking is a chore, so it must be for you as well.
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Agreed
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I had another possible explanation for Sara and Casey looking so upset and commenting about being demoralized by having to wear club wear. How much of a stretch do you think it is to think that Howie leered, made rude comments, or worse the whole time they were all cooking together? I know in a male dominated profession like cooking it's hard enough to stand up tall against the men, but in heels and low cut tops those ladies were fresh meat. I don't see CJ, Tre, or Hung doing anything to make the women uncomfortable, but can easily picture Howie making that cooking assignment torture for the two women stuck in his trailer. And they wouldn't have mentioned behavior like that since it would reflect badly on them - not being able to hang with the guys and stand up for themselves as chefs.
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Howie needs to go as well. He's a jerk and insults people. Then his cover is, "Well, you don't have to like me, just respect me and do everything I say." I've been coaching various ages, from young kids to college, in different sports for the last 15 years. No, people don't have to like you to follow you, and yes, they need to respect you, but they can't hate you. If they dislike you because of something related to the task you did, it's one thing. If they hate you because you belittle them and don't show them respect in turn, you're the leader of a sinking ship.
More importantly, his choices so far when put into a team role have been lousy. You don't have to like someone leading you, but they better know what they're doing and be fit to lead. From what I've seen, he isn't.
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When I read the long, long list of add-ins on Hung's ice cream I knew he'd be last. It's ice cream. Not a rice bowl.
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I gave it to him last week (trip to CA for my sister's wedding, lots of family present) and he was very touched. Said it was one of the best gifts I've ever given him
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Small world all around, isn't it? I'd come across that book in my online searching and am considering buying a copy for my grandfather.
I did find the recipe, published in January, 1948, spelled out in an article later that year. The ingredients are very simple - water, beans, lard, salt, and American cheese - but the recipe goes on at length about how to prepare it all properly. I'm eager to give it a try, but more eager to see the look on my grandpa's face when I give it to him in a few days.
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Several years ago, my grandparents moved into an assisted living apartment. They had to get rid of a good portion of their belongings, suddenly finding themselves in a one bedroom space. I inherited the recipe card file and had my pick of cookbooks as well - quite a treasure trove. I didn't end up taking all of the cookbooks, just the ones that seemed most interesting.
My grandfather called this afternoon looking for a recipe. Not one in the card file, but one that he'd tucked away in one of the cook books. Sadly, it's one I didn't keep. He described the book, the cartoon inside, and the beans: the best he'd ever had. The cartoon was "Gordo" by Gus Arriola, and from my online searching the two part cartoon containing the recipe came out in 1948.
There is so little my grandfather actually wants any more, and it saddens me that I inadvertently gave away a recipe that he obviously holds so dear. I'd also love to give the recipe a try for myself, if it's half as good as he remembers.
Does anyone have a copy of this recipe, or can you steer me to where I might be able to find it? I'd greatly appreciate any and all help.
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Not bad - I got 395 and 8/11. Some of it was just guessing based on the amount of meat or serving size.
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I got things planted really late last year and ended up with a lot of things overwintering. I used a cold frame over the delicate plants and was far more successful than I would have imagined. Lettuce did really well, as did carrots and radishes (makes sense, root vegetables being below ground), and my parsley stayed happy all winter long. I'm going to plant daikon, turnips, cabbage, lots more lettuce (especially corn salad, which is more cold hardy), and do a cover crop of tyfon in our larger garden area to break things up and provide salad trimmings.
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I noticed that there was no mention of Amy's husband, too. I have to wonder if her wanting out of the competition earlier was due to things breaking apart at home, not from a lack of conviction to seeing things through. I do have to say that of the two, she seemed to have more to teach and to share, and I'll be happy to watch her upcoming show. I hope she sticks around despite not being white bread appeal to the masses stock, though I worry she won't for the very same reason.
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Did anyone else find it odd that no one, not the poor misguided chefs doing dessert, Chef Tom, Warren G or the gaggle of gourmands seemed to remember that fresh pineapple is one of the fruits (along with papaya) that will prevent gelatin from setting. It wasn't the friggin powdered gelatin (and what the heck is Knox if not powdered) that prevented the panna cotta from setting, it was the pineapple!! To me that was a major faux pas that should have gotten Sara sent home, not Camille.
I was thinking that exact same thing. You can't use fresh pineapple with gelatin! The enzymes break everything up and it won't gel at all.
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Mark, I wish you all the best of luck. I would love to watch a show like that on Food Network!
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I don't trust that any of the artificial sweeteners are completely safe. I'd rather be sparing with sugar and honey than use any of the lot, personally.
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I use good canned tomatoes, drained, add some salt and some minced garlic, then whiz the whole thing with my stick blender. The garlic really gives the sauce something extra.
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The only way I can take a multivitamin or anything with B vitamins in it is to take it with a *very* full meal. Breakfast isn't enough, lunch often isn't, either. So if I feel the need for a B vitamin boost or a multi, I take it with dinner and a good amount of water. Otherwise I end up with a lot of nausea.
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Here's a recipe for marinated green beans, my all time favorite way of using up fresh green beans. Nice and cool for a hot Summer day.
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Marinated Green Beans
Serves 4 as Salad.
This really simple salad is perfect for taking along to a picnic or potluck. The garlic and onion give it a big punch of flavor, and the green beans are tender crisp and really refreshing.
- 3/4 lb green beans
- 1/4 c red onion, minced
- 3 cloves garlic, minced
- 1-1/2 T olive oil
- 3/4 tsp salt
- 3 T lemon juice
Cook the beans in a large pot of boiling water, uncovered, for about 3 to 5 minutes or until crisp-tender. Drain beans. Transfer to a bowl and toss with the onion, garlic, olive oil and salt. Marinate at room temperature for 1 hbour, tossing mixture occasionally. Refrigerate if you want to marinate the mixture longer. Just before serving, add lemon juice and toss to coat beans.
Keywords: Salad, Vegetarian, Vegan, Easy, Vegetables
( RG1991 )
- 3/4 lb green beans
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I tend to be anemic no matter what my diet unless I take a daily supplement, so I take iron each day. I also take calcium citrate because my calcium intake tends to be a bit low (I've tracked my daily foods and calcium is always lower than it should be). Other than that, my diet is pretty varied and I get what I need from that.
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I think the right person went home. Micah had shown a lot of inconsistency and it was clear her heart just wasn't in this competition. What really made me laugh was the tag at the end: "find these healthy recipes at Bravo.com!" Though I am curious as to what made that meatloaf "crunchy"
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I use that exact Cuisinart. Works really well, though the ice cream comes out on the soft side when you're finished (this happens with all cylinder style ice cream makers, not just this model). I usually pop the ice cream into an airtight container and freeze for another few hours to firm things up. Also, make sure the ice cream base is *very* cold when you start, and that the freezing cylinder has been in the freezer for at least 24 hours before processing.
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Not at all! I just made some Dried Apricot-Pistachio Ice Cream the other day. My husband really loves dried apricots, so it was mostly for him (not a huge fan here). I have to admit, it was quite tasty. Little flecks of wine soaked apricot and the slight crunch of pistachios. Nice combination. Oh, and it made much more than the 3 cups indicated - I got a little bit over a quart after processing.
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QUOTE(gariotin @ Jun 20 2007, 03:59 PM)
I can go for years sometimes eating healthily and keeping things under control, but at some point, it just becomes too much work and I fall off the wagon. It becomes exhausting having to think about every freaking meal I eat, demands too much of my time and attention, and I rebel. And I expect it will be that way all my life. As someone pointed out - the "tension" becomes unbearable.
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I'm quoting this because it says it perfectly.
It IS exhausting, and sometimes the neverending energy required to continually monitor every meal and every bite eventually takes its toll on the rest of your life. And then there are choices to be made.
Amen. I have my own issues with food and weight, due to all kinds of things from genetic to metabolic to emotional to habit. One of the most healing, helpful things I ever did was read a book by Geneen Roth, who talks not about diet or restriction but about actually listening to your body and eating in rhythm with it. Sounds simple, but for many of us food becomes either an addiction or an enemy or both, so learning to follow body cues takes a long time. I find when I eat when I'm hungry and do other things when I feel sad, bored, angry, or other emotions (which eating doesn't fix), I'm a lot healthier and feel better as well. Add in a good amount of exercise (good for everyone, regardless of weight), and life feels pretty good.
Chocolate Chip Cookies -- Bake-Off III
in Pastry & Baking
Posted
I'm so glad you liked them!
You'll have to give them a try with regular quick oats and see if there's a texture change - I'm guessing they'll be a slight bit lighter but still retain the chewiness the oats provide.