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Found 296 results

  1. Boker Tov Kulam! Good morning everyone! Chag Hannukah Sameach (Happy Hannukah) and Merry Christmas from the Land of Milk and Honey! Last night was the first night of Hannukah and my town lit the big Hannukiah in front of the "Welcome to Hod HaSharon" sign. I am very excited about blogging this week. This is my first blog and I hope that I can live up to the other wonderful blogs. Didn't Zucchini Mama do a great job this past week? My other half, David (a.k.a. Tapenade) or he may tell you "my better half" is going to be joining in on the blog. We have planned a lot of interesting things for you to see. Tonight you are all formally invited to an Israeli wedding. David and I are going to a colleague of mine's wedding and we will show how weddings are done here. Don't worry, I am taking a gift for all of us and you can relax in your pajamas. Anything goes here in Israel!
  2. This Foodblog is a Foodblog unlike any other. It's the first time we've ever done a Foodblog with more than two participants. Second, three Society members will each embark on a very special journey over the next twelve days...and hopefully remain on course once this installment is over. Each of them has decided to quit smoking. This Foodblog will explore certain food-related issues that will arise from their decision: associated weight gain, healthier diet, better sense of taste, and an all-around sense of well-being and wholesomeness. Whilst there is no formal program unlike two of our previous Tag Teams -- A Tale of Two Kitchens and When Pocky Meets Pad Thai -- here is a general overview of things to come: Thursday, 2 February: Asian cooking using dishes from the various pictorials in the China forum Saturday, 4 February: Roasting meats Monday, 6 February to Wednesday, 8 February: Cuban cuisine Saturday, 11 February: Smoking pork butt Also planned are big breakfasts on the weekends and at least one meal at an "institution" school cafeteria, convention hall etc. Finally, I would like to take this moment to dedicate this Tag Team to the memory of my grandfather and my stepfather. You see, my grandfather died of lung cancer when I was ten years old. It was a devastating blow to my grandmother. Michael, my stepfather, died a few years ago of a heart attack caused in part by his diabetes -- which might have been exacerbated due to his smoking. Although he went cold turkey in the early 1990s, I firmly believe that had he quit even earlier than that, that he would still be alive today. As you can see, this Tag Team is very special to me. I hope that it's a special one for you too. Soba
  3. I know that most bloggers feel a slight sense of apprehension when embarking on a foodblog, that apprehension stemming from comparing one's self to those who've gone before, and I'm certainly no different, especially on the heels of Varmint's fabulous Southern food and his adorable children. Of course, I have to do everyone one better, in that I'd been meaning to title my installment, "My Acquaintance With the Man Behind the Curtain," and yet I didn't even think to check as to whether there were too many characters in that sentence to fit in the allotted spot. But that's just one of the things I love about being me: I never seem to tire of proving to myself, over and over again, that I'm not nearly as smart as I think I am. By way of introduction, I suppose I can clarify that I am not, in fact, a man, and the man referred to is figurative, and not literal. Restaurant work is my career of choice, and over the years, I've come to know my way around a kitchen and every other position that can possibly be worked in a dining establishment, so I'd like to think that I know a few things about adding value to food and beverage, and making every bit of the guest's experience worthy of a relatively high price tag. Currently, I work in two restaurants, both of which put a great deal of effort into packaging an experience that will make the guest feel that he or she not only was fed, and fed well, but that everything about that meal from beginning to end was part of a seamless performance. Restaurants as theatre, food as entertainment. And then I have this other little job: That of running my small business, wherein I step off the stage and teach people how to make that restaurant magic happen in their own homes. I'll be preparing for a FoodTutor event this week, and showing some of the shopping and prep necessary for planning the menu, as well as documenting the things that I actually manage to eat. As a restaurant worker, I must admit to having an irregular eating schedule, similar to some of the previous industry bloggers, but I'll be making an effort to have slightly more normal meals this week. You know, the kind that civilized people have, where they put food on actual plates and sit down to eat it, as opposed to just shoving things into one's mouth while standing at the refrigerator. So I'll start with this meal: Sweetbreads and eggs. The sweetbreads were braised late last week while we were toying around with ideas for a tasting menu, so I simply had to dredge them and fry them up to go with a nice soft scramble, and the biscuit is actually just reheated from a small batch I made a few days ago. Ideally, I'd have gotten up hours ago and made a fresh batch of warm, fluffy biscuits like Varmint's, but heck, I worked a double shift yesterday for the July 4th holiday, so this will have to do. Besides, the biscuits were really more of a vehicle for shovelling strawberry jam (also made by me a few days ago) into myself, and these worked nicely. Throughout this blog, I'd like to answer questions about any aspect of restaurant work that piques anyone's curiosity, and I'll be including some pictures from both of the places where I work, hopefully. I can't share certain specific restaurant recipes in some cases, though some will be very easy to duplicate, but I would like to go into exactly as much detail as everyone would like to see. Really. Ask me anything, and I promise I won't bite. Questions like: Why do you work in two restaurants? Isn't that inconvenient? What are sweetbreads? (No doubt another eGulleteer could answer that faster than I could.) Who is Farrow Beacham? (More on him later.) What, exactly, do you teach TheFood to do? Now it's probably time for a little nap. That double shift really whooped me, and I've got a big week ahead of me.
  4. I'm packing up to hit the road for our summer family reunion. My mother, daughter, and younger son will be driving from Atlanta to Dune Allen Beach in south Walton County, Florida -- one of the string of communities between Destin and Panama City along highway C-30A that comprises some of the most beautiful beaches in the country. Tomorrow, we will meet up with my older brother and sister-in-law, and a couple of days after that, my younger brother will show up with his three kids. Because I'm in a hurry at the moment (it seems that the last few hours leading up to a vacation are the most stressful), I'll cut to the chase, and we can get more into the area and the setup details later. When I take a trip like this, where I'll be doing a lot of cooking, I like to pack a few things to make prep a little easier. There's the tools: and the bar equipment: a few spices, because what you usually find in rental units is old and limited: Like I said, just a few items. The thing is, the trouble that it is to get this batterie together is repaid in convenience and currency saved at the destination. And anyway, everything but the very biggest stuff gets tucked away in this: I apologize for cutting this off quickly, and not rhapsodizing about where we're going, who we're meeting, and all the great things we're going to eat and drink when we get there, but like I said, I'm in a bit of a hurry. I need to duck out for about nine hours; I'll go on to the point of boredom on all of those subjects when we've arrived and I've gotten back on line. In the meantime, there's some background on the area in Steven Shaw's Daily Gullet piece on Sandor Zombori (whose restaurant, alas, is now closed), and you can catch me picking the brains of our cocktail peeps in the Beverages forum thread, Vacation Bar. Happy reading. Thanks for stopping by, and I'll see you tonight.
  5. If I wasn't a chef I'd definitely be into cooking. Well I used to be into cooking......and I'm actually not a bad cook but it just doesn't fit into my life style anymore. I suppose that sounds weird so I better explain myself. I spend all day everyday preparing food for other people that when it comes to thinking about what I'm going to eat and preparing my meals, I'm totally spent. So I've fallen into the habit of eating whatever requires the least effort to aquire. So I'm guessing most of you would think, "o.k. so she eats alot of easy meals, like sliced fruits and vegetables, quality cheeses and breads, simple pasta dishes etc...." but you would be wrong! That type of eating requires effort, typically more effort then I attempt on working days. I'm a Pastry Chef and well what's effortless around me to eat, is: pastries. I feel like I need to post this. Warning: I apologize to all of you in advance, because this blog will probably scare you. The following eating has been done by a professional and shouldn't be attempted by non-professionals. I'm not writing that as a cute ploy (cause it's not cute, it seems pretty stupid right now) but it's true. I have a feeling I might been seen as the poster person for horrible eating habits. My eating habits are extreme and so I'm highly embarrassed to expose this to you all. But my love for all things pastry and desire to share override my embarrassment. My days off of work are Sunday and Monday. That's when I do eat more normal/healthy meals. Although, I've been panicking and thinking I better actually prepare "meals" during this week......so I won't be embarrassed.........well, we'll see.... that depends upon what's happening at work and how much time I have after work. I do sort of start my day off like everyone else, so I'll start my blog off like others too. Bear witness to this, my daily breakfast: Technically the container it comes from says it's "Gourmet Cappuccino, French Vanilla".........but I don't know of any real cappuccino drinkers that would let this mixture pass thru their lips. O.k. soooooo it's sort of like a hot chocolate/coffee mix and nothing like a real cappuccino. I used to drink real coffee, but my system can't take it anymore and it definitely can not be consumed by me when my stomach is empty. I tried to very hard to switch to becoming a tea drinker, but it just didn't take. I never prepare breakfast at home. If I'm starving I might grab a couple cookies or whatever is fully prepared laying around and instantly ready to eat. When my husband is home we do always eat breakfast, he can't live with-out it (that means he gets really cranky with-out it). But then it's rarely prepared in our kitchen but sometimes he likes to cook. We normally go out for breakfast every weekend. This weekend we were busy gardening so we ate what was available 'instantly' at home.......because I actually had something at home to eat. Here's what our breakfast this past Sunday consisted of: (I hope it's o.k. to talk about past meals too?) I took the photo of the rolls that were left and then I proceeded to finish them off while typing. I had made too many of these at work for a brunch party we had. They didn't all fit on the serving platter so I snook the extras home for my hubby. He really likes these! As we ate, he talked about how we should open a store selling only pecan sticky buns, blah, blah, blah. Of course he's thought up the easy to imagine name of the company and what our sales literature would look like. "Let's call it, Sticky Bunns and have a photo of two buns looking like a "back" shot." That's cleaver..........I teased him. Knowing full well we'd never actually start another business.....but we had a little chuckle over the whole concept. I have to leave for work and I'm not certain when I will return online. So I'm going to pack in as much info. as possible so you can barely get thru these opening posts before I return. This is me, exactly like how I work, when I'm at work (I'm preparing these posts in advance, on Monday and I've got my photos all loaded and ready to go in advance). I hate getting caught short so I ALWAYS work as much in advance as humanly possible..........and I always seem to go over board!! I'm shaking my legs as I type unconsciously (until now)......that's me too, always got to be in motion, ready, ready, ready. Wait, I suppose I should get this out of the way. I wouldn't want to break tradition and not post a animal member of my family right off the bat (I think thats the 'hook' to these blogs. We're are more then mear foodies, we are also a bunch of animal lovers.). It's very rare that I sit at the computer by myself. Just like everyone else I too have a cat that is certain he must accompany me at all times when I'm on the computer. That's his job and he does it to excess just like me...well he is just like me, too much. He's certain I'm his sole mate (cause he treats me like another cat not a human) and he's always at my side when I'm home. When I sleep he checks me all night to make sure I'm still alive (he drives me crazy! and sometimes he bites me). This is Hawkeye: He isn't a cute cat, his legs are far too short for his long body with his front two legs being shorter then his back two. Nor is he sweet, we often refer to him as "the devil cat" and our other cats definitely agree. He was the last kitten of his litter sold at the animal shelter....well the last kitten from all of their adoptive cat litters. We're certain there was a reason for that (but, I love him dearly anyway). I believe what our whole family eats is fair game for blogs so I thought I'd mention Hawkie only eats to survive. Sometimes when he's laying in front of me at my computer I hear his stomach growling. He forgets there is always food out to eat or he just hasn't linked the feeling of an empty stomach can be solved by eating. I have two other cats who live to eat and if I can't think of anything else to write about I'll drag them into this blog too. Hum.........what else. Oh I remember, I was going to show you where I work, the kitchen, my ingredients etc... in my intro. to welcome you into my work life. I took photos already (just to be prepared) so I'll post a whole bunch of them so you can get the lay out. If things go slow at work I'd be happy to make anything pastry wise anyone wants to watch me eat. Most of my eating takes place at work, heck I eat all day long at work so I believe that makes most of my work fair topic to post about according to the blogging rules. I was sort of hoping to focus on my work as a pastry chef throughout this blog. I'm open for requests. Any requests, like: do you want to see my actual work/pastries (which I do eat, all day everyday) and what items: petite fours, breakfast pastries, cookies, cakes, wedding cakes, novelty cakes sweet tables, candys, anything about the savory side at my work (I eat their food too), photos of what I've made previously (I certainly tasted all of that), photos of what my day consists of as a pc (I eat constantly thru that), requests for recipes or techniques I can show (before I eat it)????? ...............Oh, maybe I should mention that I live about 1 1/2 hours drive from Chicago in the Northwest suburbs. I could take you on a tour eating my way across Chicago-land bakeries on my day off, if that interests anyone (besides me)? Wait, while I was typing the other two cats desided they needed to be included. I promise no more photos of pets........maybe a cutie kid photo thrown in later....... if you all begin to fall asleep.
  6. …to Louisville, KY, USA: Home to premium bourbon, beautiful horses and fast women, as they say. Every year in this city, thousands of banners like the one above begin appearing in mid-April draped over anything that’s stationary. If you work in the food industry, that’s your cue to roll up your sleeves, order tons of extra product, and break out your “F.A.B.O.D.” t-shirt to surreptitiously wear under your chef’s jacket. (In case you didn’t guess, that stands for “F*#@ A Bunch Of Derby” – lots of cooks and servers in town own similar shirts.) In typical Derby Week fashion, I’m gearing up here for several 14-to-16-hour days in a row this week. I’m also in the middle of moving house from one part of town to another. And as if that weren’t enough to keep me busy, I offered - in a bourbon-induced moment of temporary insanity, to be sure – to be eGullet’s foodblogger for Derby Week. So saddle up and ride along with me, your intrepid culinary Girl Friday, as I juggle my many hats at two different jobs (more on that later) in the race to feed the throngs of locals and tourists alike during the run-up to “The Most Exciting Two Minutes in Sports” - The Kentucky Derby!
  7. Welcome to Edmonton! I am located just off the downtown of the city, conveniently close to both of my jobs and to the city's one significant natural landmark, the North Saskatchewan river. The river was Edmonton's original raison d'etre; like most of our western capitals it began life as a Hudson Bay Company trading post. In the glory days of the fur trade, it was possible to ship furs by canoe from the modern-day Yukon territory all the way to Montreal with no portage longer than 10km (far enough, with the loads they carried!). Today the river is primarily a tourist attraction, playground, and occasionally the instigator of insurance claims for flooding. I will take you for a quick stroll through a part of the river valley within the next few days, as weather permits (the lengthy drought broke when we moved here two years ago, though I can't take credit for that...). During the appropriate season there are many berries to be gleaned there, and it's always a pleasant walk. Photos will be a bit late in coming. My digital is painfully old and low-end, and essentially only works in perfect lighting. To supplement it I've bought a simple film camera, but that of course involves processing and scanning time. I hope to start posting some pics by Thursday evening (Friday at the latest), so please bear with me. I am not nearly as active on the board as some of the recent bloggers, so I'll provide you with a bit of context. I am a career changer, 41, originally from Halifax Nova Scotia. A couple of years ago, in one of those epiphanal moments, I realized that I'd just drifted into sales when I was young and had coasted ever since. Verging on 40, I thought that...just maybe...it was time I gave some consideration to what I wanted to do when I grew up... The choice was fairly obvious. I've been a dedicated home cook and baker since I was an adolescent; and while I knew going in that the life of a professional cook is a hard one, I reasoned that at the end of the day if you're doing something you love for its own sake you're ahead of the game. So I went to school. I took my first year at the Nova Scotia Community College in Halifax (honours) and my second at the Northern Alberta Institute of Technology (honours). I have been working, since my arrival in Edmonton, at this this respected fine-dining restaurant; upon graduation from school I added a full-time job in this popular market/lunch spot. Last summer, while still fresh out of school, I was inspired to blog a typical work week, for the benefit of the insatiably curious. It seemed that there was a lot of interest in how foodservice jobs work in practice, and I thought it might be of interest to many among the community. And that's where it would have stayed, except that a few weeks ago SobaAddict in his role of Foodblog Czar asked for those who are bakers or pastrychefs to step forward. Since I run the instore bakery at my day job, I thought that perhaps I should volunteer. So, here's Chromedome II...the return of the career changer. A few points to clear up at the beginning: for one thing, this is a serious "pot luck" blog. I have one or two special things I'm hoping to squeeze in, but I don't know yet what shifts I'll be pulling over the weekend. That means real life, folks...on the home front you may see souffles or you may see mac and cheese. I promise you I eat better than Wendy ( ), but her work photos are a LOT more interesting than mine will be. Still and all, this is what it looks like. I cook for my family, and they get what I have the time and energy to make. So...we'll be looking at some shots from one job at least, possibly both; my baking at work and at home; my garden; and to the extent that it's pertinent, a few bits and pieces of the city. My budget (wife, two kids, two student loans, the highest utilities in the country, etc) does not permit of special ingredients or excursions to the city's restaurants, and my kitchen is at the opposite end of the envy-inducement scale from Daddy-A's starship bridge and Jackal's vintage AGA. It's a come-as-you-are foodblog! From the subtitle of this blog (and the tone of the teaser Soba posted on Jackal's blog), you may be wondering just how I'm feeling about my career choice. Well...I'm still enjoying myself, but it's most assuredly not for everyone. I'll elaborate further in the course of this next week, and naturally I'm more than happy to answer anyone's questions about that or any other food-related topic. For now, though, I'm going to bed. Tomorrow morning is sneaking up on me, and it's got a cudgel in its grubby little clutches...
  8. Welcome to the first eGullet Foodblog Tag Team. This is the first of what we hope will be semi-regular recurring threads and a special feature of the eGullet Foodblog. Two Society members will be blogging and will be coordinating menus throughout this week. Out of nine days, they will commit to a set number of matched meals, in this case three. (This number may change in future installments, depending on the participants, their schedules and other factors.) The execution doesn't have to be the same, or even the recipe, but the overall meals have to be essentially similar. Previous installments featuring slkinsey include Of Opera Singers, Food and Ferrets and Thanksgiving Haute Cuisine. He appears in Still Life With Tenor And Ferrets in a supporting role. Marlene, on the other hand, was seen in Driving The Food Bus and most recently in Mrs. Claus And The Canadian Food Sleigh. Marlene and Sam will post later today, but in the meantime, here are a few things to look forward to: Saturday, 28 May: Braised something. Sunday, 29 May: Dinner party along the lines of cocktails followed by a big steak dinner with various accoutrements and bread pudding for dessert. Any cut of steak, but not a roast (although the steak can be roasted). Monday, 30 May: Hot soup featuring garlic. Tuesday, 31 May: Chicken with spring vegetables. This can be, but doesn't have to be, roast chicken -- could be poached, etc. Wednesday, 1 June: Something creative with leftovers or free. There will be steak leftovers, braised leftovers, broth, etc. Thursday, 2 June: Italian restaurant outing. Friday, 3 June: Pasta with meatballs, or variations thereof. Saturday, 4 June: Catered dinner/restaurant outing. Sunday, 5 June: Mystery ingredient dinner (basically a mystery basket tbd by you, the audience. ). Since this is kind of a first for this type of thing, we've started the thread a day early so that everyone can orient themselves and get their bearings. I hope it'll be as fun for you as it will be for our two co-stars. In addition to all of the above, they will also be blogging about their daily eating. Ok, enough from me. Let the cooking and discussion commence! Soba
  9. About a year ago I blindly hurled myself through a week of food blog for the first time. It was a pretty intense experience, opening home and heart to my eGullet friends about one of the most important subjects of my life. But once the week got going, I fell into the rhythm and things generally took care of themselves. It was a little bit like having a guest. At any given point in your life, depending on where you are and what you do, you have special friends who come often. These are friends who know a whole lot about you and accept you even if you’re far from perfect. They know where the sheets are and have their favorite pillow case which you always save just for them. These are the friends I sometimes pamper but sometimes can’t. They bring their own tisane of the hour, they have their own teapot in the cupboard, they fall into the rhythm of the household seamlessly and without fanfare. Sometimes this kind guest alerts me of arrival a day in advance, sometimes a week. There’s no worry that this guest will have a good time. I don’t have to shop and menu plan because I know they’ll have their ideas about what they want to do and eat, and they’ll probably even shop for food or even bring the contents of their own fridges and jugs of things and samples of this and that to add to my larder. They've had my best and also been subject to a few failed experiments, and they're generally ok with whatever's coming out of the kitchen, even if it's plain and simple food. We’ll share stories and wine and food as we while away the evenings talking and cooking. Thank you so much for coming to see me! I'm so glad you're here!
  10. Is it bad form to start Foodblog admitting to be lightly intimidated? I mean, seriously, having to follow Kew & Tepee's blog is like a comic having to follow Robin Williams! I hope I am worthy. My name is Arne Salvesen, I'm 39 (40 in August - egads!) and live in Burnaby, BC, Canada which is the next municipality east of Vancouver - home of the 2010 Winter Olympic Games Bottom line, I'm no more than 30 minutes from downtown Vancouver. My family consists of my two sons (who gave me the Daddy-A handle) who live with their mother in Pitt Meadows (we'll be making a trip there this week), my wife "J", and our two Jack Russel Terriers, Ringo & Gromit, who graciously allow us to share our home with them. I'll be posting dog pictures later, but in the meantime my avatar will have to suffice. My connection to the "food" scene is completely amateur in nature. Never worked in a restaurant and have only really thought about it as a "hobby" over the last couple years. Professionaly some of you already know I am a Certified Kitchen Designer (CKD), so that is probably my closet "professional" connection. My web site is in my sig line, or you can PM if you'd like more information. Still, one of the greatest joys I have in life is cooking for my family & friends, or enjoying a meal out in one of the most vibrant food scenes anywhere. That is what I hope to share with you this week: a small sampling on how Daddy-A cooks & eats his way through a week in Vancouver. We'll visit some of the better known places, but I hope to also introduce you to something new. Along the way we'll also meet a few of the local eGulleters, and see what I can do with my brand new Weber Smokey Mountain! Heaven help my waistline! A.
  11. OK.... here we go again!!! While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now. As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
  12. We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food. A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions. A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.
  13. We are at the airport waiting to board our flight. As we seem to have interested folks from different parts of the world who may not know too much about our province, I thought I would start this blog by giving you an overview of Newfoundland and Labrador (NL). Before Newfoundland became part of Canada in 1949, it was a British Colony. Cupids, a town on Conception Bay, was settled 406 years ago, and is the oldest continuously settled official British community in Canada. Most of the early permanent settlers came from southwest England and southeast Ireland although the French also settled here and in the 17th century Newfoundland was more French than English. French is still spoken in Port au Port Penninsula, on the western side of the island, with English spoken everywhere else. Just off the coast of south west Newfoundland, St. Pierre et Miquelon are islands that are still a colony of France. There is a regular ferry service between Fortune, NL and St. Pierre et Miquelon. Geographically, the capital of St. John's is on the same latitude as Paris, France and Seattle, Washington. In size, Newfoundland and Labrador is a little smaller than California, slightly bigger than Japan and twice the size of the United Kingdon. NL covers 405,212 sq. kilometers (156,453 sq. miles) with over 29,000 kilometers (18,000 miles) of coastline. By itself, the island of Newfoundland covers 111,390 square kilometers (43,008 sq. miles). The population of NL is 510,000, of whom 181,000 live in St. John's. While there are some larger towns, vast areas are sparsely populated. In Newfoundland there are no snakes, skunks, racoons, poisonous insects or arachnids. There is also no ragweed - allergy sufferers rejoice! There are over 120,000 moose and it is home to one of the world's biggest caribou herds. They also have some of the continent's biggest black bears. Note: This information was taken from the official Newfoundland and Labrador web site.
  14. Good morning, everyone and happy Monday! It's me again....that girl from Kansas. This is VERY spur-of-the-moment. I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it? I got the ok from Smithy so away we go! This will not be nearly as organized as my first blog was. But, really, when does a sequel ever measure up to the first? Most of you know all about me--if you missed my first blog you can read it here. Nothing much has changed around here. Same furry babies, same house, same husband . Right now we have field corn planted all around the house. In the outer fields we have soybeans that were planted after the wheat was harvested. Sorry for the blur....it was so humid the camera kept fogging up. I just came in from the garden. I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread. I always start out saying that I will not let a weed grow in there. By August I'm like..."Oh what's a few weeds" lol. Here's a total list of what I planted this year: 7 cucumbers 8 basil 23 okra 4 rows assorted lettuce 20 peppers-thai, jalapeño, bell, banana 4 rows peas 5 cilantro 1 tarragon 2 dill many many red and white onions 7 eggplant 3 rows spinach 57 tomatoes 5 cherry tomatoes 7 rows silver queen sweet corn 11 squash 4 watermelon 2 cantaloupe 6 pumpkin I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff. WOW the plants did not like it, but they've come back and are producing. I just love okra flowers Found some more smut
  15. Meanwhile, back in Seattle... I have to admit to feeling a bit daunted following up slkinsey's feast of a Thanksgiving as well as our own little ms foodie's romp through the Emerald City. Still, I will do my mostest. I'm gonna start this up with a bit of an intriduction and some background and will then post on today's actual food and suchlike a bit later this evening, once I finish rooting through today's pics. So, a bit about me and where this foodblog is headed. For the last year or so I've been a cheese-maker here in Seattle. THis came kinda out of the blue for me, as up to that point I'd spent the previous ten years in computer systems and netowrk administration. Maybe two years ago I started to give real thought to leaving IT for some sort of wortk in food. I attribute this desire to a mix of my love of sharing good food with people. In college my best friend and I threw dinner parties for anywhere from eight to twenty-five people very nearly every friday night for over a year. My cooking at the time was rather rudimentary but still impressive enoug to my college peeps. In any case, as I started pondering the idea of food work in that sort of distant hypothetical way (i.e. "boy, it'd be neat to be doing XYZ for a living") one of my closest fgriends , who was also considering such amove, loaned me his copy of Bourdain's delightful Kitchen Confidential. I tore through the book and found that it really humanized the wholke prospect a lot. Showed me the real workaday side of it rather than the pipe-dream what-ifs I'd been podering up till then. So, I started poking around the net for more, stumbled upon this delightful site and was immediately sucked in. About six months later I finally bagged my lousy job at the Evil Empire across the lake in Redmond and decided to search in earnest for work in foodland. I came, naturally, to eGullet for advice and got it in spades. I mentioned that I'd made cheese from a kit and dig it as I've been a cheese-o-phile for many years. I was then told by a certain ms ramsey [ed. actually it was tsquare] who shall remain anonymous that down at Pike Place Market there was a sign up that said "looking for cheesemakers." A month and a half later I was hired and here I am a little over a year later making cheese for a living. Well, cheese, butter and sometimes ice cream. Needless to say, I love it. I see Kitchen Confidential (and as such Bourdain) as the catalyst that started the ball rolling. The rest was serendipity, luck and whatever else makes the world go round. I was fortunate enough to have the opportunity to thank him in person when he did a signing to push his Les Halles cookbook a few weeks ago in town. It pleased me to no end that night, upon starting to read the book itself, to see him use phrases like "renegade cheesemakers." I am heartened by this sort of encouragement. This sort as well: As such, this blog, along with being a peek into my daily cooking and eating, will also present a look at the day-to-day workings of a new little cheese company. The company is Beecher's Handmade Cheese and at this point my role is assistant cheesemaker and essentially second in command with regard to the day-to-day workings of the production side of the business. I'll post again shortly with today's meal goodness as well as a bit of cheese-production goodness. The title of this blog is a bit of an accidental tribute to Evan dorkin's classic Milk and Cheese comic series. [Edited to correct an attribution]
  16. Good Morning, all. Thank you, Ronnie Suburban, for a great blog! It would be hard to deliver such an appealing display of foods! Hopefully we can provide continuing enjoyment to all, as eG food blogging travels south, especially to those of you who dream of a warmer climate, like we used to! I will start this, and acquaint you with my husband, and his own introduction will follow soon. We are pleased to be food blogging during this time of year, when many think that Florida is at its best (well, except for all the election controversies). Fall does hold some of the best weather in this sunshine state, and the weather affects our cooking and eating almost as much as anything else. We have been having days in the mid to high 80’s, and nights in the high 60’s recently, with mostly clear skies. We hope to show you that Florida is much more than strip malls, the hanging chads of 2000, hurricanes, and who knows what by the time this Election Day is over; and we hope to share some of the joys of being here and living our dream. We will both be leaving for work shortly, and so until we get home and continue posting, we welcome you to our home, our kitchen, and our eating places. Come on in: Here's an outside view of the porch: Our kitchen, as you enter from the dining area: From the other end: And, from the living room, looking across the bar: For those who know me from the eG topics I frequent, especially the Dinner thread, it is no secret that our eating place is usually our porch. What is more of a secret is that we have a TV on our porch and we often watch a lot of sports and some other programs while we eat dinner. Some of our most romantic dinners were with a baseball or soccer game, a NASCAR race, or other sports event on TV, and a beautiful place setting with candlelight and flowers on the table. It’s been a tradition for us for a long time. I often post on eG about the enjoyment my husband and I have in cooking together, or cooking for each other; but as you may have gathered, Russ reads a lot more than he posts. When he introduces himself in this blog, it will be his second post! I asked him to join me in this, since so much of our cooking involves him. (He might say that I threatened him in some way if he didn’t do it.) So after I have introduced myself to those who don’t know me, Prepcook will introduce himself. Then we will proceed to journal our eating! I work part time and he works full time, so most likely I will have more entries and most of his will probably be early morning or evenings. Unfortunately, neither of us can access eG while we are at work, but please don’t hesitate to ask if you have any questions, and we will respond as soon as we’re back home and online. I grew up in a food-loving home, and my parents were good cooks. They bought a restaurant when my brother and I were teenagers, and spent most of their waking hours there for several years. I first learned about meal planning and cooking from my mom, but she did not teach me about what she did. She was one of those people who, for reasons unknown to me, didn’t share her knowledge of home cooking and kept many of her recipes “secret.” After I was grown and on my own, my mom and I began sharing recipes, and I began developing my own tastes and my own cooking styles. I have loved cooking ever since. Up until our move to Florida, I always worked full time and more, except for the first five months of my son Michael’s life. With rare exception, Russ and/or I cooked a nice dinner from scratch every night, no matter how many practices or games or other activities were going on, and we always sat down to eat together. Some nights back in the days of Little League baseball, Pop Warner football, and all the school teams, we ate dinner at around 10 PM! We all loved it, and our home was where all our boys’ friends wanted to come for dinner, and often did. …All that was making a short story long, to say that I am a self-taught cook. After the boys grew up, and were going to college and all that, my love of cooking and food became a passion. As much as I have always enjoyed cooking, it is even more fun now to cook for just the two of us. We do love the empty nest syndrome. There were a couple of years after I retired and before moving to Florida that I did some food consulting/ recipe development/ food writing/ food and wine education -- mostly for a wine shop where Russ and I both moonlighted. I owned a small company and had a web site called Culinary Passions. However, since moving to Florida, I have only pursued these activities as play, rather than work. This morning I am having my usual black coffee, even as we speak (type). On work days, I rarely eat breakfast and usually not lunch. If I get hungry and take the time, I’ll eat just a little on the run at around brunch time. I’m not sure how today will be, but I’ll keep you posted.
  17. Note: Now that it's Thanksgiving week, this Diary has upped the ante by turning into the weekly foodblog as well. Click here to go down to the beginning of the foodblog. In consultation with our blog Czar over in the General forum, I am going to be writing about the preparations leading up to our big Thanksgiving Dinner which, as most of you know, is just around the corner in a few weeks. I guess it's been around ten years now that I've been doing Thanksgiving dinner partys, and they have increased in sophistication and complexity every year. It was just the usual turkey, dressing, and vegetable sides the first year. Then that grew into Turducken with the usual sides jazzed up a bit. After a few years of Turducken, I started getting tired of that and began moving in the direction of multiple courses. The first time I think we made a lobster bisque followed by a buckwheat crepe filled with a leek and gruyere mixture alongside a bundle of three asparagus spears held together with a strip of bacon, and then a turkey ballotine stuffed with a chicken and foie gras mousse. From there, it just kind of took off, and this is where we found ourselves last year: So the question is, what are we going to have this year? Over the next few weeks I'll post here about the process from end-to-end, from settling on a guest list to picking the wines, to QAing new dishes to picking out wines to dinnertime logistics and execution to cleanup, and more.
  18. Hi everybody! Breakfast on this sunny Saturday morning is a small bowl of milk & granola: When I am not Chufi, I am Klary, and I live with my husband and 2 rats in Amsterdam. I work parttime and when people ask what I do on the days I don't work, my answer is: I'm always busy with food I'll be taking you on a tour around my favorite shops and foodplaces this week. Ofcourse I'll get some cooking and eating done as well! I hope my english will hold up. If you don't understand me, please say so and I'll try to explain! off to the shops now, see you later
  19. So here we are in an internet cafe in Siem Reap Cambodia, sharing a dial-up connection with a handful of locals. We've been traveling for two weeks, we're blogging the last week of our vacation here. In the past two weeks we've been wandering around Thailand, we were fortunate in our inability to extend our diving trip in Phuket last week so we were safely up north in Chiang Rai for the earthquake and Tsunami that trashed the beach we were staying on a few days earlier. We spent the past two days in Phnom Penh which was surprisingly enjoyable. Good food, nice people, and traffic that makes my driving look calm by comparison. This morning our first meal was on a converted cargo plane flying from Phnom Penh to Siem Reap. We'll add pictures once we find reasonable speed net access. On a 45 minute flight on President Airlines we were fed a bag of peanuts and what looked like a croissant but was egg bread with some sort of coconut jam inside. When we checked into our hotel this morning we had a proper breakfast (for the country we just left) of rice porridge with chicken, scallions, and celery tops - the usual condiment tray of chili powder, sliced chilis in vinegar, fish sauce, and sugar was provided. Some pineapple, papaya, orange juice that tasted more like flat orange soda, lipton tea, and a doxycycline pill rounded out the meal. We're off to Angkor Wat for the day, we'll check in again tonight - hopefully with pictures. MsMelkor & Melkor
  20. My fellow eGulleters... Hello there, my real name is Mike, I live just outside of Washington DC, and Uptown tagged me. We'll see how this makes my week a lot different food-wise. I have some bad dining habits mixed in with my own pretty-good-for-an-amateur cooking along with some meals from some excellent, or at least reliable, restaurants in the DC area. Can I start with last night? It's been so cooooold. And for whatever reason, braising seems to be the way to go when it's chilly. So, I went to visit my best friend, his wife, and my twin Godsons, armed with a bunch of short ribs, carrots, onions, celery, beef broth, red wine (lots of it), garlic, parsley, tomato paste, anchovy paste, and a can of fire roasted tomatoes. A delicious meal ensued. More details later as this PC at my friend's place is misbehaving, and the Indian carryout just arrived.
  21. When StInGeR infomed me that the flame was passed by PM, I was at the office, and my heart was beating, hard. After several minutes of hyperventilating, I came back to reality. I thought I wan't going to start till Sunday! Time note: I am located at GMT +1. I am in Lyon, France. 6 hours ahead of the eastern seaboard, 9 hours ahead of the west coast. 1 hour ahead of London. 6 hours behind Hk Dave. Sorry if my posts seemed to be times wierdly. I am at home in Lyon, I am not traveling. It is my home. We are at the moment doing our best to save money. Therefore just about all of my meals are prepared at home. I think my blog will carry two predominant themes: sourcing and cooking. Blogging makes you want to take pictures of everything. I wanted to take a picture of people on the metro because they looked tired and hungry. I have no idea what this blog will produce but I hope it entertains some of you. I want to do justice to the people that make things possible for me. So, here we go. My first stop after work was to Marechal Center, in the 1eme, where I live. It's a store that also has a caviste, by the name of Nicolas LANGLET. This guy is recognized in the neighborhood. He knows everything about wine. When I arrived tonight he was excited and had a wine to give me a taste of. My butcher, M. THERMOZ, was kind of mad at me when I arrived because he was in a hurry to close. "You're late!" he said. " have no time to talk, I'm closing this place as soon as possible" he said. He gave me my bacon and said - "a demain!" When I got home, I realized my house is a mess. That's normal. I usually leave projects halfway done wherever they have begun. This is my closet. It's all mine. I have built a small bar in it. It's where I try and corral up my cookbooks. They usually are scattered all over the house, and they all don't fit in my closet. It's a good thing I never put everything away at the same time. (my husband's closet is rather orderly and scientific, and contains lots of technologically advanced equipment. It makes for a good balance.) Dinner tonight: Started witha small glass of Clairette de Die tradition, which we got at last Octobers foire des vignerons independants: We ate like pigs yesterday so we're eating very simply tonight. A little paté, polish dills for me and little corichons for the hubby: Salad, and cheese. I will cook over the weekend. Can anyone tell me: What's this fruit??? It's bedtime here, and I'm off, but tomorrow morning it's the market - quai St. Antoine as usual. Things should be really pretty because Spring is really in full swing here now. -Lucy
  22. Well today I'm going to start this blog very slowly as I had a very bad night with the youngsters of my family (read too many beers and way too many shots). I'll start with an introduction and then later today I'll post about the mayhem and madness making and devouring Easter lunch My wife is a NYer born and bred - Me, I'm Australian through and through. We met just after 9-11, when I was across here on an exchange with the fire department. AFter spending 3 weeks in NJ and NY together, then my wife (I'll call her V) visiting me for 2 weeks in Australia, we got married last April in NJ - tomorrow's the big one year anniversary. For those of you wine conniseurs, we currently live in the Clare Valley in Australia which is the home of such great wineries as Taylors, Wolf Blass, Penfolds, Barrys and MANY other smaller boutique wineries - god I could spend a day here just writing about the wineries in our area. I believe grand total it's about 120 wineries both big and small, good and bad The unfortunate part of living where we do is that restaurants and supermarkets are few and far between, and sometimes it's just basically a pain in the ass trying to get the supplies I want for a meal. Our family over here actually moved to NJ from the Bronx back in the 80's. They're Italian-American, so food is definitely a thing of importance which is great for me because good food is damn important to me too. I'm the youngest of the "kids" so I get ALOT of perks until it comes to cooking and then they basically shut the kitchen door and leave me locked in there until the food is ready They're slowly realizing that I'm a better cook than the MIL, so every time we come back for vacation I get an email from my FIL requesting various things. One day I'm going to have the nerve to tell him that grilling when it's like 32F outside is just not fun!!!!! Food wise, V and I will basically eat anything - Japanese, Chinese, Thai, Italian, Greek - you name it, we'll eat it. OK I'm lieing, the only offal I'll eat are kidneys and V will eat nothing of the sort. Call me a wuss if you like but that's just me, other than that everything's fair game.... those deer and groundhogs in Dad's backyard are looking pretty damn good. Anyone know what groundhog tastes like?? Anyway that's all for now, I have Easter lunch to hook into and make (read create ) and then later today I'll post about dinner last night and lunch today. Cheers Tom PS I hope everyone has a great Easter and just keep on smiling NOTE: sorry guys I'm yet to move into the 21st century so there won't be any pics just verbal descriptions of what we're eating
  23. I'm not going to start my "official" blogging until tomorrow but, while I've got a few free minutes, I thought I'd at least introduce myself. My name is Jen Jensen and I live in Sacramento with my husband and 14 year-old daughter, Kathleen (AKA the Spawn). We are imports from BC (Canada) and have lived here for 5 years now. I "retired" when we moved here, as I only have a "live" visa, not a "work" visa. Before moving here, I worked as a technical writer on various IT and business process projects. My hobby is dog racing (whippets, not greyhounds) so we also live with four of the five dogs I own. Living here in CA with us are Streaka (AKA Über--as in Streaka über alles.); Tighe (AKA Goober, because it rhymes with Über and matches his personality); Dayton (Dids); and Rogie (meiner Deutscher Junge), whom I co-own with a friend back home. My fifth dog, Derby, is Tighe's daughter and lives with my friend in BC. In the coming week, I'll be eating at home, eating out, and (most exciting of all) eating at Tigh-na-Mara, a spa/resort on Vancouver Island in BC. The trip to Tigh-na-Mara is why I won't be starting until tomorrow ... I want to be able to include my meals there in the blog. Until tomorrow ...
  24. Jensen contacted me earlier in the week and asked if I would take over the Foodblog for the coming week. I agreed with the caveat that I would not start until Sunday night. I am still standing by that, but I thought I would go ahead and do some kind of intro as I am at work and have nothing better to do . This blog is going to begin and end with crawfish boils (kind of a compare and contrast thing). It is that time of year down here and everyone with a hundred bucks and an 80 qt pot is having a crawfish party sometime in the next two weeks. They are really fun social events and take absolutely no prep other than getting out all of the cooking gear, cleaning up the yard and the patio/deck/barn/dock, going to the seafood market, and going to the grocery store. All of the action (cooking and eating) occurs outside so you don't even have to spend a day shoving all of your junk into closets and under beds in order to fool your friends (who know better anyway) that you live a "Martha Life". Tommorrow's boil will take place in the backyard of my old next door neighbor (she moved, I stayed) and friend Robin. She has a beautiful house by Lake Pontchatrain in Mandeville and her swell new husband is a great cook (as are many men in Louisiana-it is very common here for men to be the primary food preparers in a household-always has been). This will be a small operation (150 lbs. of bugs or so) and about thirty people. Lots of beer, soft drinks, and laughter. Simple and easy and everyone will help with the set up and the cleanup so the hosts don't have to kill themselves and besides, that's half the fun of this type of entertaining. Next Sunday's boil (end of blog) will be a giant deal. It is my company party and there will be a huge trailer set up to boil TONS of crawfish. There will be a couple of hundred people there along with a band, tents, kid games, and the rest of the trappings of company parties. An entirely different vibe than a party in someone's back yard. Still prety fun, though. In between I will keep you up to date on the daily food doings in the Mayhaw Household. I will be roasting a turkey in a very unusual manner early in the week (so that we can eat it for the rest of the week in various disguises) and then I will take the carcass and make a little gumbo out of it. I will also be making some shrimp ettouffee one night, chicken creole another, and at some point I will be doing a little bbq'd redfish (it depends on when I get the fish). If I take a day off during the week and have the time I will probably do some kind of real BBQ on my open brick pit (that thing is da bomb ) over pecan wood. Probably brisket. I will also throw in some baked goods (I bake alot, much to my wife's and my waistline's dismay) and this week, for the sake of the blog, I think that I will just do the Southern thing-chess pie, pecan pie, peach pound cake, and probably some yeast rolls one night. I would imagine that you will see a fair amount of vegetable sides as the market down the street (awesome veg. stand 2 blocks from my house) is starting to fill up with spring veggies. Fear not- we will have some okra. You won't be seeing much about breakfast food or lunch except on the weekend, as I am not home when the boys eat it (I leave for work at 6 a.m.) and none of us are there for lunch (which is usually, for both my wife and I, a brown bag affair consisting of leftovers) and both of the boys take their lunch to school as well (even though they are both in private schools, the food is uniformly uninteresting and generally awful and they won't touch it). Incidentally-I have been married to my wife Mrs. Mayhaw (Robin) for 20 years and have two boys, Miles (14) and Graham (11). My children are unusual in that they will eat damn near anything (except blue cheese and one of them, inexpicably, does not like okra in any form-and they don't eat escargot-it's a long story) so they are very easy to feed. Frankly, I am not sure that he is mine and have been considering a DNA test to prove paternity ). I will do my best to provide regular photographs but I am not promising anything-even though I make my living using all of the new technology, photo gullet is still something of a mystery to me and I may be pm'ing some expert or another for a little help. Anyway, I am looking forward to the week and I hope that you enjoy it.
  25. 8am... Why did I volunteeer for this? I'm sure I will lose any reputation that I might have as a serious foodie...need more coffee. This is not going to be about elelegant restaurant food, but bourgeoise domestic cooking. For those that don't already know Jill and I live about 5 miles west of Cambridge, UK where it is currently dank and raining, but not too cold. Some forecasters predict the weather will turn cold and snow, but a white Christmas is unlikely. Our main meals tend to be in the evening, except for holidays and the odd Sunday. Unless otherwise noted, breakfast for me is a mug of coffee (mix of 1/3rd Old Brown Java, 1/3rd Kenya Pea Berry, 1/3rd Mocha Mysore, all medium roast and made in a press pot) with semi-skimmed milk. Probably made stronger than coffeee in the US, and when I'm in the US I find there is something strange about the milk usually served with US coffee. Powdered milk, or NDC is not acceptable at any time. I usually skip lunch, or graze. For the holidays this year we are expecting this year Jill's grown up sons plus their partners, one of whom is vegetarian, and various waifs and strays. We are not religious, so this is a secular celebration, encompassing as many traditions as possible, but rooted in English customs with a fair bit of Provence influence. Currently I plan. eG folk, please comment and advise. Circumstances may change, and it may not all happen. Today Saturday 20 Dec. First day of Chanukah Supermarket shopping at Tesco's, 100,000 sq ft of supermarket for most of the basics. Start making Pannetone. Has to be Latkes, and I guess Brisket for supper. Maybe kale or cabbage or sourkraut to go with. Sunday 21 Dec Winter Solstice, Yule Get in Yule log, holly, Mistletoe, Xmas tree, (which my brother, being frum, calls a Hannukah bush) Finish Pannetone Baked Ham, parsley sauce Monday 22 Dec Dunno. Leftovers or take-out Tuesday 23rd Dec Company (www.artimi.com) Xmas dinner at the University Arms Hotel. Rubber turkey I expect Wednesday 24th Dec Xmas Eve Bread baking: Pome a l'huile Making mince pies to the sound of King's College Carols Provence style Gros Souper, meat free maybe: l'aigo boulido, a garlic and herb soup, cauliflower (gratin), Salt cod balls or en raito, celery with anchoïade. Cheese. Trifl; the "trieze deserts". As we don't go to Midnight Mass, we wont follow with the Souper Gras Thursday 25th Dec Xmas, and Sir Isaac Newton's Birthday. Late Xmas lunch Amuse: Truffled Brandade and Tapenade crostini Caviars, blinis etc Truffled consomme dore (shot glasses) -o0o- Turkey, with all the trimmings - Fois gras truffe - Sausage meat and a vegetarian chestnut stuffing (for the veggie) - chipolatas, bacon rolls - cranberry and bread sauces, Jus - roast potatoes, parsnips, Jerusalem artichokes (sunchokes) - Sprouts, carrots Christmas pudding, hard sauce Cheese Mince pies, tangerines, walnuts etc Friday 26th Dec Boxing Day Brunch Invited to supper by our neighbors Saturday 27th Leftovers: Soup, maybe devilled turkey wings, a pie, or Risotto... Sunday 28th Standing rib roast Monday 29th Leftovers: Tuesday 30th: Stew? Wednesday 31st New Years Eve Cock-a-leekie Haggis Syllabub and shortbread Cheese
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