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

On 7/31/2019 at 10:13 AM, kayb said:

Sigh. The daughter, a junk food aficionado, had Pop Tarts. I caved. Strawberry. Frosted. Godawfully sweet, but not half bad with coffee.

 

Figure I'd best get it all out of my system in the event the results of the EGD test next month come back as expected -- positive for celiac disease. After which my goal will be to find out just HOW much wheat gluten I can ingest without causing distress. And I guess the experiments with gluten free baking will have to step up.

Sad to say, if you do in fact come back positive for Celiac, you cannot ingest *any* gluten, be it at the detriment to your future health (you can read about what prolonged gluten exposure can lead to for someone with Celiac).

 

Once confirmed they will want to see your stomach lining heal and your numbers come back to 0 - meaning zero gluten.  Any exposure subsequent to this will cause (most likely) severe reactions.

 

My little guy sadly had his first major exposure after an egregious oversight on his mothers part (poor girl felt absolutely horrible) and was throwing up for over 2h, could not keep liquid down, had to take him to the ER to get a strong anti-nausea and get him hydrated again.

 

Happy to help should you wish for any further insights/advice based on our experiences thus far.

  • Like 1
  • Sad 1

Share this post


Link to post
Share on other sites

@kayb Sadly, @TicTac is correct.  Zero gluten.  It is a challenge.  As a retired Dietitian, I would highly recommend a consultation with one affiliated with your medical team.  A skilled Dietitian will make your life much, much easier.

  • Like 1

Share this post


Link to post
Share on other sites

Muesli for a hot summer morning.

 

 

IMG_20190713_143615.jpg

IMG_20190713_143623.jpg

  • Like 8

~ Shai N.

Share this post


Link to post
Share on other sites

Liquid breakfast ... a visit to the Asahi brewery. Getting toasted at 10.00am on a Sunday certainly has its advantages.

 

F69124E5-201A-41DB-B3D9-042ED22AC753.thumb.jpeg.5bbb442e394d98c833c66b7ed00b258b.jpeg

B91B3E90-641A-4627-AF7B-CDE54348C130.thumb.jpeg.23e64521ddde46caff484d1fe477180e.jpeg

 

The “cream cheese puffs” did not buffer much ...

 

98F3CE7C-3EF3-4355-818E-CAE5EACC53F5.thumb.jpeg.c4b5e78dede149d12023ac5333e21ce4.jpeg

 

Our guide explained very diligently how to enjoy beer at home ...

 

E8EC8F5E-1259-4A84-B6C5-3A3391E400E2.thumb.jpeg.b80c5d173cf1cc1b5e5a943127a6f3ca.jpeg

 

One happy Duvel. Cheers !

 

1FA1830E-8AE7-4668-A2AD-203B0DA45A0E.thumb.jpeg.3955dba153bafc208733e4e23a073041.jpeg

  • Like 15

Share this post


Link to post
Share on other sites

@shain – that muesli bowl is one of the most refreshing, lovely, and tempting things I’ve ever seen!

 

A recent breakfast:

 DSCN9912.JPG.ecd2ca476647eb28754e42686eb21192.JPG

English muffin – one buttered, the other with my beloved Tiptree Little Scarlet strawberry preserves.  And a bowl of some gorgeous peaches that my in-laws brought us.

  • Like 4
  • Thanks 1
  • Delicious 2

Share this post


Link to post
Share on other sites

Jalapeño tuna salad on toast with TJ's Unexpected Cheddar broiled on top

IMG_1163.thumb.jpg.94a3e07f68d32da05e8e2902a5ccc652.jpg

 

  • Like 5
  • Delicious 1

Share this post


Link to post
Share on other sites
Just now, blue_dolphin said:

Jalapeño tuna salad on toast with TJ's Unexpected Cheddar broiled on top

IMG_1163.thumb.jpg.94a3e07f68d32da05e8e2902a5ccc652.jpg

 

Wow! Please tell more about the salad, and the method. 

  • Like 2

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

Share this post


Link to post
Share on other sites

No need to be embarrassed about that! Thanks for the info! Oh, did you toast the bread before putting the tuna on, then broil afterward? I'm trying to work out how toasties should be made (talk about embarrassing)...

  • Like 2

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

Share this post


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

No need to be embarrassed about that! Thanks for the info! Oh, did you toast the bread before putting the tuna on, then broil afterward? I'm trying to work out how toasties should be made (talk about embarrassing)...

 

Yes, I toasted first, though not to total crispness, then applied tuna & cheese and finally broiled.  All in the CSO. 

Also, I linked to the tuna I have but I've seen jalapeño tuna from the common brands in the supermarket.

  • Thanks 1

Share this post


Link to post
Share on other sites

@Ann_T – Once again, Mr. Kim was peering over my shoulder when I pulled up that last breakfast.  He kinda lost his mind over the tomatoes and back bacon and your toasted bread.  If he had his way, he’d be heading northwest right now.

 

@liuzhou – those eggs are utterly perfect!

 

My extremely ordinary breakfast this morning was surprisingly satisfying:

DSCN9934.JPG.f1859be4296cc3bb4c5ed7ee98538630.JPG

Toasted white bread and sage sausage.    

 

 

  • Like 5

Share this post


Link to post
Share on other sites

Yesterday, I spied a few gougères in the freezer and thought they'd be just the ticket with egg salad so I boiled up some eggs and this was yesterday's breakfast:

IMG_1170.thumb.jpg.1b0645842d93efaf40c9c0bbe8fd42d8.jpg

There are 3 in the photo, but I ate 5 🙃.

 

Today, I decided on a 2-course waffle extravaganza.  These are the same yeasted waffles with cornmeal that I made the other day for lunch (posted over here in the waffle thread), frozen and reheated in the CSO to their delightful crispiness.   I got the waffle recipe from the LA Times but I know people have firewall issues so when I was looking for the recipe on other sites, I saw this one from Sunset which includes 2 more topping options in addition to the apple cider syrup that appears in most other versions.  I figured I'd try them today.

 

First up is the Praline Bourbon Bacon Syrup Topping.  Adding the toasted pecans and diced bacon to the brown sugar syrup cooled it to the point that it almost solidified on the waffles, which I didn't expect but it makes it a very praline-like topping.

IMG_1171.thumb.jpg.34f41f7a05ecba8aba7a1f1d18786a3c.jpg

I added more bacon & pecans after I took this photo. 

 

After an interlude of floor mopping, I moved on to my second waffle course with Rosé-Steeped Strawberries with Vanilla Whipped Cream Topping

IMG_1174.thumb.jpg.a9dec9429ef7d8188fc33997bdc8dbb2.jpg

These berries are the Seascape variety from Harry's Berries and are perfect on their own but I liked the way the acidity of a dry rosé (I used a Tavel) prevented the syrup from tasting overly sweet and enhanced the berry flavors. 

  • Like 8
  • Delicious 2

Share this post


Link to post
Share on other sites

Woke up starving.  Toasted a piece of bread, minced red pepper, minced onion, some smoked ham and an egg.  

Voila - western sandwich....with Miracle Whip and ketchup. 😉

  • Like 2

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
4 hours ago, suzilightning said:

 

Voila - western sandwich....with Miracle Whip and ketchup😉

 

Okay, now you're just trolling us. :P

  • Haha 4

"The only questions that really matter are the ones you ask yourself."

Ursula K. Le Guin

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

Share this post


Link to post
Share on other sites
4 hours ago, suzilightning said:

Woke up starving.  Toasted a piece of bread, minced red pepper, minced onion, some smoked ham and an egg.  

Voila - western sandwich....with Miracle Whip and ketchup. 😉

 

 

30 minutes ago, chromedome said:

 

Okay, now you're just trolling us. :P

 

Indeed.  I clicked "like" on that post while reading about the toast, red pepper, onion, ham, egg and ketchup. Sounded good.  Then  my eyes somehow darted back and saw what I'd missed.  I quickly removed my "like"

  • Haha 2

Share this post


Link to post
Share on other sites

Country ham on a savory scone with fresh peach slices

IMG_1186.jpg.2c0d2aed67a6a7ffb15cc9e90ccfc449.jpg

The freezer dive that unearthed the gougères I had the other day also revealed a bag of unbaked Cream Cheese Radish and Dill Scones from Sister Pie.  I cut these a good bit smaller than the recipe does.  They are rich so this was plenty.

I pulled one out and while it was baking in the CSO, I mixed up some Dijon and mayo and browned up a Broadbent country ham biscuit slice. 

Truth in advertising requires me to say that only half of the ham is pictured above.  After a bite, I determined the meat:bread ratio was off so I separated the scone halves and gave them each a smear of mustard and a piece of ham.  Excellent!

  • Like 4
  • Delicious 2

Share this post


Link to post
Share on other sites

It is a gloriously cool morning here!!!!

There is a pan of scalloped potatoes in the oven right now and I'm two cups of decaf into the day.  

 

  • Like 4

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
1 hour ago, liamsaunt said:

Tomato sandwich on toasted sun dried tomato and basil bread

 

3DD87E0D-A15B-47BC-BF6A-574B45BDD802.thumb.jpeg.43b1fe1c066f6ad76ae219f612c77544.jpeg

I would frame this photo. I can smell it and taste it from here!

  • Like 2

Share this post


Link to post
Share on other sites

  • Similar Content

    • 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...