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.

liuzhou

Breakfast 2019

Recommended Posts

Yogurt with blackberries from neighbors garden, agave syrup and aged balsamic.

DF980CE6-10D1-4BD4-868A-6D55FFE72B1C.thumb.jpeg.3430a270cb4df815bf17b067ee5a4738.jpeg

  • Like 8
  • Delicious 1

Share this post


Link to post
Share on other sites
1 hour ago, Shelby said:

That sounds really good.  I'm going to have one when I'm done in the garden.

 

Cold Brew, I hope.

I started making cold brew with Starbucks packs last summer and I'm totally hooked.  I just add a tiny amount of French Vanilla syrup and then the cold milk.  So good.

 

 

 

  • Like 1
  • Delicious 1

Share this post


Link to post
Share on other sites
55 minutes ago, lindag said:

 

Cold Brew, I hope.

I started making cold brew with Starbucks packs last summer and I'm totally hooked.  I just add a tiny amount of French Vanilla syrup and then the cold milk.  So good.

 

 

 

Don't know about Shelby but I have been cold brewing my decaf for the last couple of years...course I'm an old hippie and still make sun tea.

  • Like 3

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

I still make my iced tea the old-fashioned way.  I think I gave away my sun tea container when I lived in Portland....never  enough sun!

Share this post


Link to post
Share on other sites

Made a little extra effort this morning as last night the partner made dinner for our sort of anniversary. 

 

Pre-baked a hash brown crust (with butter and cheese) in my 8” cast iron, then lined it with a layer of prosciutto. To that I added mixed mushrooms sautéed with thyme, a basic quiche custard (5 eggs and a glug of heavy cream), and a bit more cheese. Garnished with some strips of the Fresno chilies (which I bought to try to clone Sriracha Panich).

 

Came out very well, if I may say so myself. I think it was 20min @ 400F for the crust, and 20min @ 350F for the custard, both w/fan in the BSO.

 

Leftovers should make a nice “light” lunch with a salad.

C9ADA328-8FB3-40B4-85E6-4D9C9D5A87C6.jpeg

FAA116E5-A117-47A0-8936-EF427302C44B.jpeg

  • Like 4
  • Thanks 1
  • Delicious 3

Share this post


Link to post
Share on other sites

Interesting that your 8" cast iron skillet with handle fit into the CCSO.     


eGullet member #80.

Share this post


Link to post
Share on other sites
5 minutes ago, Margaret Pilgrim said:

Interesting that your 8" cast iron skillet with handle fit into the CCSO.     

 

This was in the Breville (BSO) -- my CSO is on the truck for delivery as we speak!

 

That said, I just checked it against one of these TeamFar pans that @JoNorvelleWalker recommended for the CSO, and it fits entirely inside that pan. So it should fit in the CSO.

 

Sadly it's an oldie -- unmarked WagnerWare, I think, that my dad bought in college. So hard to source.

Share this post


Link to post
Share on other sites
12 minutes ago, Margaret Pilgrim said:

Interesting that your 8" cast iron skillet with handle fit into the CCSO.     

 So does mine.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

Breakfast, second sitting.    (First was dry cereal and coffee around 5:30.) 

Easy over egg on fried spaghetti.

photo.thumb.JPG.6f8b01c1fac0ca87fe0fe043d17555d4.JPG

  • Like 2
  • Delicious 2

eGullet member #80.

Share this post


Link to post
Share on other sites

My pasta loving DH would love that... 😃

  • Thanks 1

Share this post


Link to post
Share on other sites

;)

 

In our house, we consider leftover potatoes or any kind of sauced or unsauced pasta "resources".   

  • Delicious 1
  • Haha 2

eGullet member #80.

Share this post


Link to post
Share on other sites

Breakfast today will be 1/2 an onion bagel, toasted and buttered alongside some watermelon cubes (pre-cut at the grocery store) with a bit of salt, of course.. 

  • Like 4

Share this post


Link to post
Share on other sites
19 hours ago, liuzhou said:

Stornoway black pudding* with poached duck egg.

 

398102520_Blackpuddingpoachedegg2.thumb.jpg.abe6d902ed67ad21646342f091215158.jpg

 

 

 

* Possibly the only such specimen in China. Hand smuggled from Scotland by yours truly.

 

 

I never expected to see this in your feed.  LOL

 

Share this post


Link to post
Share on other sites

Ill call this a late breakfast , during the heat wave

 

TJ's made it , but I used to and the Rx is included 

 

I add this here as some might not follow the TJ's thread

 

if there isn't a Tj's near them :

 

 

I also got a tub of this :

 

1285016651_TJCC.thumb.jpg.92bd6732a4e18c02c3107a6c79660beb.jpg

 

Chicken Curry Salad

 

 

http://www.floridafoodlover.com/2014/09/trader-joes-curried-chicken-salad.html

 

its delightful !

 

this is a different container

 

Unknown.jpeg.d6c51d688c66f35a0ed5b6423b5bc22d.jpeg

 

chunks of chicken , tender and moist  some raisins , grated carrot for crunch  green onion,  cashews

 

touch of honey   .   delightful !

 

I make something similar , but never added a touch of honey nor gratred carrot.

 

Ill try to remember those additions

 

in a lettuce wrap on a hot day   :  nice indeed

 

and make-your-own :

 

https://www.thechroniclesofhome.com/2013/09/curry-chicken-salad.html

 



  • Like 3

Share this post


Link to post
Share on other sites

So, it was finally disclosed that it was @suzilightning who sent me the Spam:

DSCN9873.thumb.JPG.d512968754590936957817aec890836d.JPG

It smells funny.  Perhaps sniffing was not a good idea:

DSCN9874.JPG.7f3096b2dd72225f05c1567330e97ea1.JPG

 

I fried it crisp:

DSCN9875.JPG.72666c1548072bf1aa90bdec951342c7.JPG

Um... It WAS nice and crispy on the outside. And the flavor was fine. But the texture inside was NOT good. It was mushy. It was seriously like a slice of porky mush in a crispy sleeve. Not for me.

 

Served with an egg, some good Italian multigrain toast, and the perennially disappointing apricot.  It looked so lovely.  And it had a decent fragrance.  But, as always, it was dry and tasteless.  I don't think I've had a good apricot in at least 50 years.  ☹️

 

  • Like 1
  • Sad 3

Share this post


Link to post
Share on other sites
1 minute ago, Shelby said:

Maybe you'd like Spam more if you diced it?  Get more crispy bits that way.

@caroled just suggested that.  I might try that since I was ok with the taste.  But, you know, bacon actually exists.  Do I really need to work that hard to eat something that I'm "ok with the taste" about? LOL

  • Thanks 1
  • Haha 3

Share this post


Link to post
Share on other sites
Posted (edited)

@Kim Shook

 

your points are well taken.

 

SPAM is  more like ham.  Bacon is more like bacon.

 

Ive often been puzzled that the two are so different.

 

as far as I can tell , they come from the same animal.

 

I doubt their are BaconPigs and HamPigs.


Edited by rotuts (log)
  • Haha 3

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
    • By Daily Gullet Staff
      by David Ross

      "Your crab was dry," Mike says as I walk into his shop, Williams Seafood Market and Wines in the Spokane Valley. He tells me the crab cakes I made on TV back in December looked delicious . . . but the giant Dungeness Crab that he donated for the on-camera display "looked dry and the shell wasn’t shiny enough."

      Mike’s brutal critique doesn’t shake my resolve to do another seafood dish. I tell him I’m at the store to purchase the shellfish that I need for the dish I’ll be doing on Sunday: "Grilled Shrimp Stuffed with Crab."

      But thanks for the constructive criticism, anyway. I guess I should count myself lucky. My small fan base includes a wisecracking fishmonger. Such is the life of a cook on local television.

      + + +

      Today I’m preparing for my 34th show on "Sunday Morning Northwest" on KXLY-ABC 4.

      During the week, the program is called "Good Morning Northwest." The show focuses on news and weather, and serves as the lead-in to "Good Morning America," on ABC.

      On Sunday, the show takes a different turn-much like the local programs that first aired on television back in the early days. The laid-back, carefree attitude and spontaneity of live, local television, lives on at "Sunday Morning Northwest."

      The first half-hour of the show always includes a reading of the newspaper headlines from the small, rural, farming towns that surround Spokane. If a moose decided to take a dip in the community pool in Omak, you can be sure it will make the headlines of the Okanagan County Chronicle -- and it will certainly by noted live on "Sunday Morning Northwest." The weather is usually done from a live remote at a local community event.

      Of course, the Sunday show is never complete without a cooking segment featuring a local Chef or nervous home cook.

      We’ve seen everything from "Roasted Loin of Elk with Huckleberry Demi-Glace" presented by the Chef of a fancy resort in Northern Idaho to the Woman who won the Spam cook-off at the Interstate Fair.

      It’s all done in the spirit of promoting local Chefs and restaurants while having fun with food and cooking. (And as fate often demonstrates on live TV -- the viewers have a few laughs at wacky cooks who muster-up enough courage to come on live television and make some sort of horrendous tuna casserole).

      We try to make the recipe simple enough that it can be done in a reasonable amount of time, but we don’t restrict ourselves to doing recipes in 30 minutes or less.

      If you have to chill the custard base of the ice cream overnight, that’s what we tell the viewers. While we may use short-cuts on-camera to demonstrate the steps of the recipe, short cuts in the actual recipe aren’t allowed for the sake of convenience.

      If crab cakes taste better when they’re sautéed in clarified butter, so be it. We don’t forsake flavor at the cost of cutting fat and calories. We present the most flavorful dish possible.

      I e-mail the producer about three weeks before the show with a general idea of the dish I’m planning. Then about three or four days before the show, I send the recipe of the final dish. This allows KXLY to do promos up to two days in advance of the show: "Coming up on KXLY Sunday Morning Northwest, our favorite local chef, David Ross, will be preparing a delicious dish using fresh Dungeness Crab and Shrimp from Williams Seafood in the Valley."

      The recipe we post on the station’s website is usually written to serve 6-8 people. But, when you cook on local television, there is a very, very important consideration that you must factor into your shopping list-enough food to feed the crew.

      That means a recipe written for the public to serve precisely one "Shrimp Stuffed with Crab" to each of 8 guests, is a much different, and much larger recipe, behind the scenes. It’s more than just a matter of prepping 8 stuffed shrimp. It’s a matter of stuffing 30, maybe even 40 shrimp.

      I triple or quadruple the quantities called for in a recipe so that I can feed the cameramen, the floor director, the producer, the hosts, the sports guy, the weather lady, the DJ’s in the adjacent AM radio station booth-every person working in the studio on Sunday morning will have at least one of these delectable stuffed shrimp. (It’s vital to send the crew home sated; they are the ultimate taste-test panel. If they like your food, the viewers will like it too.)

      After the recipe for the dish I put together an "Invoice," a shopping list of ingredients that lists the cost of the products I’ll be buying for the recipe. This serves as my contract, if you will, for KXLY.

      The final piece of the written paperwork for each show is the "script" that I write for myself.

      This isn’t the same type of "script" that might be rehearsed by the actors on "The Bold and The Beautiful." The only person that reads this script is me. (And maybe the co-host who glances at the script tucked under the plate displayed on the set). When you cook on local television you don’t rehearse with other actors. If you choose to rehearse you do it at home ahead of time.

      Remember, this is live TV. We don’t have room for errors. We don’t do re-takes or re-shoot scenes. We’re LIVE! For my own piece of mind, I need a script as a sort of crutch to lean on. (Hey, Martha always has a cheat sheet on the counter).

      The script is my guide to all the points of the dish that I want to convey. This Sunday, I want to mention Williams Seafood and the array of products that Mike offers. I’ll talk about using wild American shrimp because they have a sweeter taste than farm-raised, and I’ll demonstrate how the prosciutto serves as a natural wrapper to hold the crab stuffing in the shrimp.

      The script helps me with my timing when I’m on-camera -- and timing is critical when you cook on television. I rehearse the script over and over and over in my living room, while a little white kitchen timer ticks away.

      I can’t tell you how many professional chefs and amateur cooks I’ve seen on television who didn’t rehearse their bit-and the results on live television were disastrous.

      (Like the chef who -- at the moment of presenting his dessert -- realized that he left the ice cream in his car. In the sun. He literally ran out of the studio, on live TV, to go get the ice cream.)

      The only small measure of direction I get from the Floor Director on the set is when I’m told to "look into the camera" seconds before the red light comes on.

      + + +

      I’ll need two of Mike’s best crabs for Sunday’s show -- one for the meat in the crab stuffing, and another one for the display of ingredients on the set.

      This morning Mike takes literally 20 minutes to scrub and wash the shell of the prized "display crab." As he toils away, I vow to honor his crab by insuring that the shell will be kept wet and shiny during its appearance -- or I won’t be able to show my face in Mike’s shop again.

      I’ll be making a crab cake mixture to stuff the shrimp. I’m wondering if Mike can top himself after the wondrous crabs he’s already given me, but he doesn’t disappoint today -- his fresh Wild American Shrimp fished out of the Gulf of Florida are just the right size to hold my savory crab cake stuffing.

      In the case of Sunday’s dish of Stuffed Shrimp, the recipe calls for grilling the shrimp on the outdoor barbecue. But we won’t be barbecuing the shrimp on camera this Sunday. I’ll grill the shrimp at home and then we’ll go through the motions of the cooking process during our live segment.

      I try to have all of my prep work done by late Saturday afternoon so I all I have to do on Sunday morning is pack the coolers and drive to the studio. There won’t be a Hummer limousine at my doorstep on Sunday morning waiting to whisk me in comfort to KXLY. I’ll be driving myself to the studio in a Dodge pickup.

      My home office serves as the "staging" area for packing the coolers. Make note of the supplies on the floor next to the cooler-dishes, toothpicks, silverware, tongs, spatulas and kitchen towels.

      And yes, I am following the direct instructions of Mike the fish guy -- I bought a spray bottle at the "Dollar Store" so that I can keep our precious "display crab" wet on camera.

      + + +

      I’ve never cooked on the "Today Show" on NBC in New York. I’ve heard that cooks who appear on "Today" are escorted into what is called a "Green Room," catered with lush displays of fresh fruit, vegetable and cheese trays, pastries and a never-ending assortment of beverages to await their few moments of fame. We don’t have a "Green Room" at KXLY. What we have is a room used by the weekday news staff to script out the flow of the news programs.

      Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio.

      You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar.

      The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt).

      I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food.

      Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab.

      After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated.

      We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial.

      As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap.

      One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?"

      They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes.

      About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story.

      I find Mike behind the counter cutting fresh tuna steaks.

      "At least it looked fresh this time," he says.

      + + +

      Epilogue

      Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16.

      The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2.

      When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer.

      I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled.

      Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming.

      With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest."

      I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show.

      And I have taken an unwanted leave of absence from local television. At least for a few months.

      Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate.

      KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News."

      * * *

      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.
    • By boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...