Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: FabulousFoodBabe - Brand New Kitchen, Same Old Husband


Recommended Posts

I echo Pierogi. That is the kitchen of my dreams. I know if I die and go to heaven, I would have a kitchen like that.

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

Link to comment
Share on other sites

What do you think of the appliance pull-outs in the island (obviously, you love 'em!) Did you get really heavy duty ones or do yours tend to jiggle when the appliance is on? I hear mixed reports - though they seem like a good idea. Are there plugs inside so you can keep the cords plugged in (dangerous?)
Mine are solid, and were built to hold what I'm putting on them (KitchenAid, waffle iron, food processor, meat grinder), and what I intend to put on 'em (sous vide'er). They don't wobble at all. It has taken a little practice but I'm close to addicted. If I had to do it again, I'd have a fold-out work space that came up with them. I have no idea if it's even possible, though.
The deep shelf over your range - why doesn't it get in your way when you are cooking? Does it get gooky on the underside?
Because it's up about 20 inches, over the top of my tallest pot. Stock pots, reductions, etc., can be slid to the back of the range after filling, and the things I need immediately are right up front. (This is part of the beauty of six burners ... :wub: )

Yep, the bottom gets gunky. I do the deep cleaning for the whole range every week, and clean the underside of the shelf at the end of every day, whether or not I use the grill.

Edited to add: The shelf is only about 8-10" deep, so it really doesn't get in the way of taller people who use the stove.

Edited by FabulousFoodBabe (log)
"Oh, tuna. Tuna, tuna, tuna." -Andy Bernard, The Office
Link to comment
Share on other sites

thank you, Miss Pierogi and Miss Goddess. You deserve this kitchen. If you are ever in Chappaqua, you will call and come cookin', won't you? Please?

To Fresser: So you are saying now that I look like a strawberry? Round, seedy, with an adorable but somewhat frond'y haircut. HMPH. Stomping my elegantly clad foot.

Elegantly clad in a pair of black socks. Last night was an absolute blast! And while I'm looking for my camera ...

We have a plumbing leak, which is going to cause a wee bit of delay in picture-posting. The leak is coming out of one of the ceiling lights and yes, is in an area where plumbing was run for the renovation. Since the contractor dealt with our last issue (the disposal fell out! I'm still laughing about it) in about 15 minutes, I've no doubt this will be resolved soon. I have things to do along those lines.

Back soon, I hope,

Fabster

"Oh, tuna. Tuna, tuna, tuna." -Andy Bernard, The Office
Link to comment
Share on other sites

Good Morning, Fabby!

I'm hoping you're high and dry, and that no leaky lights will deter you from your appointed rounds.

I spent our lazy evening envisioning your bright, lively party, spread into all those rooms we've glimpsed, drawn magically to that beacon of steel and cuisinary heaven that is your stove :wub:

We went out for Chinese---I thought of you in those FABulous shoes, welcoming and gracious, serving out that salmon and beef and all the other lovely goodies in that warm, golden light.

Can't wait for pictures!!

rachel, agog

And a HAPPY Birthday to Mr. FAB.

Link to comment
Share on other sites

thank you, Miss Pierogi and Miss Goddess.  You deserve this kitchen.  If you are ever in Chappaqua, you will call and come cookin', won't you?  Please?

In a HEARTBEAT ! :wub: And I'll also need a tour of your shoe closet and some puppy ear snuzzling please.

--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

Link to comment
Share on other sites

Sigh. SIGH. It's been a heck of a few days and I'm sorry to say that no phots of the party were taken. My "photographer" forgot to do it, she was working so hard. So you'll have to take my word for it, a good time was had by all.

Besides the leak in the ceiling and an issue with the kid (he's fine), we've had a brief cable outage (ack! Giants Game!) and two basset hound escapes.

We're all coming down from the past week and looking forward to Duke/Carolina on Wednesday.

Food for the party: Beef tenderloin with ancho chile mayonnaise (ancho, mayo, lime juice and a bit of minced garlic); poached salmon with tarragon/dill mustard; chicken and pasta salad with feta, kalamata olives, and tomatoes.

No hors' doeuvres were left over! We had Weenies Wellington :wink: , sea bass tartare, lavender goat cheese with chives, manchego with membrillo, and a few other cheeses. Shrimp was served with cocktail sauce and a sweet-hot mustard sauce (equal parts honey-red wine vinegar-dijon). Quesadillas rounded out the offerings, and my husband was very very happy indeed.

Servers left at midnight and a few good old friends stuck around to have a quiet drink with us. I htink we had forty people crammed into three rooms!

to any Bostonians, I say: In Your Face!

To the rest of you, I apologize again for the no-photos, and thank you for your patience this week.

I think the puppy will be Dr. Nigel Brewster, and we'll call him Nigel. Mr. Foodbabe told me that "nigel" is no longer off limits. I forget -- who wins the prize for the best puppy name?

"Oh, tuna. Tuna, tuna, tuna." -Andy Bernard, The Office
Link to comment
Share on other sites

Well, it's too bad about the photos, but the party sounds truly appropriately FAB. What a great way to see Mr. Fabby into his second half-century! Did you do the rolls you wrote about upthread? If so, what was the second flavor combination?

I like the name, too, even if I didn't win the prize.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

:cool:

Wow. I'm with that poster upthread: if I do in fact go to heaven, that's the kitchen that'll be waiting for me there -- along with lots of friends with whom to cook and eat.

Beautiful blog, ma'am.

:biggrin:

Me, I vote for the joyride every time.

-- 2/19/2004

Link to comment
Share on other sites

I think the puppy will be Dr. Nigel Brewster, and we'll call him Nigel.  Mr. Foodbabe told me that "nigel" is no longer off limits.

Okay, I can't resist:

"We're only making plans for Nigel

We only want what's best for him

We're only making plans for Nigel

Nigel just needs this helping hand..."

:laugh:

Thanks for a fabulous blog!

Link to comment
Share on other sites

thank you, Miss Pierogi and Miss Goddess.  You deserve this kitchen.  If you are ever in Chappaqua, you will call and come cookin', won't you?  Please?

In a HEARTBEAT ! :wub: And I'll also need a tour of your shoe closet and some puppy ear snuzzling please.

I sure will! :biggrin: Will bring an arsenal of Filipino and Korean condiments along with me and we'll whip up a dozen dishes to feed an army.

Still sighing with dreamy envy... :wub:

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

Link to comment
Share on other sites

Thank you, Fabby, for these delicious peeks into your completed kitchen. We of the Cuisinical Sect would all gladly genuflect at that gleaming golden altar.

And best to little Nigel, as he joins the clan.

(But I'm still wanting a glimpse of Snakey Boy and Cold Flame). They could probably jump in anytime with their own thread, and be avidly followed into legend and culinary history. This would certainly be a welcoming venue for chefs of their credentials.

Edited by racheld (log)
Link to comment
Share on other sites

My, my, my! Like the fridge door after a teenager has gone foraging inside it, this blog has been left open?

Good. That gives me a chance to say "Thanks for everything -- especially the drawing of Snakey Boy!"

Lovely kitchen, btw. Maybe I might be worthy of such a space in my next life.

Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By Duvel
      The first week of November are „autumn holidays“ in the area where I live. We wanted to use that time to go to Paris, but when my parents-in-law somewhat surprisingly announced they‘d be coming over from Spain for the whole of November, we scrapped that idea and looked for something more German …
       
      So … Berlin. Not the best time to travel (cold & rainy), but with a couple of museums for the little one and the slightly older ones to enjoy together, plus some food options I was looking forward it was a destination we could all agree on. The Covid19 warnings in the Berlin subway support that notion …
       

       
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By FoodMuse
      Hello everyone,
      eGullet was nice enough to invite me to write a food blog chronicling what I've made or eaten out for one week. I'm so excited about it! Thanks guys.
      About me:
      I dream about food, I wake thinking what's for dinner and I'm so excited to share it with you. I'm part of the food world in New York. By that, I just mean that I'm so fortunate enough to be invited to great events where I get to eat great food. I'm also a nerd and a part of the technology world. I produce, edit and sometimes host food related web videos and I'm also a part of the tech world.
      I'm launching a website called Please, Pass the Gravy. www.pleasepassthegravy.com We let you create a menu, invite friends and then collaborate on that menu. Never host another potluck with 8 pasta salads. You could use it now, but we're alpha launch, it works but it's ugly. It's my ugly baby. So, if you use it be kind and message me if you have improvement ideas. I thought it would be ok to write about it here because it is food related.
      I live in Brooklyn with a lovely guy who likes to eat and a small corgi mix dog. I cook pretty much every night and do a nice brunch on the weekend. I am not a crazy dog lady, but I do admit to cooking food for the dog. I have an excuse, beyond doting, he had seizures that have stopped since not feeding him dog food.
      Foods I cook:
      Spicy foods! If you look at my blog I have a simple papaya ketchup with habanero that is pretty darn good.
      I love great cheese. This may be the week for Beer Cheese Soup.
      I try to limit carbs, though I do cheat.
      In any given week C. and I probably eat cauliflower, broccoli and green beans as a side.
      Tonight's dinner will be Vietnamese inspired. We'll see how it goes. I'll post about it as soon as I can.
      Any requests? Questions? I'd love to hear from you.
      -Grace
    • By Duvel
      In these challenging times, a full summer vacation is not an easy task. For the last 1.5 years we have been mostly at home with the clear plan to visit Catalonia (or more precise my wife’s family) latest this summer. And it looked good for a while. Unfortunately, the recent rise in case numbers in Spain have resulted in …
       
      OK, let’s skip this part. Long story short - my wife and me are fully vaccinated, as are >90% of the people we care about in Catalonia. After some discussion (after all, Germans tend to prefer to be on the safe side of things) we simply fueled up the car, got each a test (for the transit through France) and started to drive …
       
      After a leisurely 11h drive we arrived at a small fishing town somewhat north of Barcelona around 3.00am. We unloaded the car and my wife an the little one went straight to bed. 
       

       


      I found an expired beer in the elsewise pretty empty fridge and enjoyed the cool breeze on the terrace. Holidays, here we come …
       

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...