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Is this a good place to ask about Weird Waffling? One day it occurred to me that I could make a waffle version of a Japanese okonomiyaki (savory pancake with very little flour and lots of cabbage and ginger, some pork) for lunchboxes. And then Indian pancakes make with ground urad dal and lots of herbs. And so on. The idea was that waffling them would allow me to use almost no oil (light spray on the waffle iron just for luck), and the texture would make up for any blandness caused by not frying the pancakes.

The only hassle was chopping ingredients finely enough that the waffle iron would close properly, but other than that, I've enjoyed savory waffles with vegetables and besan flour (toasted chickpea flour) or semolina. Dal waffles are good but soaking and grinding takes time. Buckwheat waffles are still to come.

Anybody else enjoying savory waffles?

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I've made waffles with leftover turkey stuffing. I think I ate them with the rest of the leftovers as a sandwich IIRC. Been a while.

 

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I, too, ordered a copy of the book. And now I can't wait for it to arrive so I can start to play!


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Regarding savory waffles, you can make Tater Tot Waffles, too (click). You can use them as "sandwich bread" and have savory fillings like bacon and cheese.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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31 minutes ago, Toliver said:

Regarding savory waffles, you can make Tater Tot Waffles, too (click). You can use them as "sandwich bread" and have savory fillings like bacon and cheese.

Oh please.  I would have you banned from the site if I could.xDxD

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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

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9 minutes ago, Anna N said:

Oh please.  I would have you banned from the site if I could.xDxD


So what you're saying is, if a person, hypothetically, of course, has in fact already made this particular item, without the benefit of being able to blame it on late night post-bar kitchen adventuring, it may be in said person's best interest to refrain from admitting it? I ask merely out of curiosity, of course. :P :D 

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I actually remembered to make my waffle batter before going to bed last night, so I had yeasted waffles this morning. They were tasty but I wouldn't say a great deal more tasty than the usual waffle recipes I've used. What set these apart the most was the texture, they were very crisp on the outside and soft and slightly chewy inside. That difference makes them worth repeating for me. Plus the entire house smelled like I was baking bread. Oh, and I have lots of leftovers in the freezer that I can pop in the toaster to reheat.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I recently made a batch of Alton Brown's Sweet Potato waffles,  excellent flavour , I really like the touch of orange from the zest.     It is a fairly involved recipe though, will take a bit of extra effort and leave you with 6 egg yolks to use. Hollandaise anyone??    I just ended up making Thomas Keller's 7 yolk pasta the next day.  Calls for 6 yolks and one whole egg. 

IMG_20170108_105828926_HDR.jpg

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"Why is the rum always gone?"

Captain Jack Sparrow

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I make a batch of creme brulee every so often, by popular demand, so I always have extra whites hanging around and often use them to lighten waffles or pancakes.

 


"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

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On 2/20/2017 at 1:34 PM, Tri2Cook said:


So what you're saying is, if a person, hypothetically, of course, has in fact already made this particular item, without the benefit of being able to blame it on late night post-bar kitchen adventuring, it may be in said person's best interest to refrain from admitting it? I ask merely out of curiosity, of course. :P :D 

 

Oh, hell, no. I want details. Details!


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Toliver, you are an evil influence on all of us. Fortunately I live in Mexico where the concept of Tater Tots is unknown, so this recipe will remain un-made as written. Unless I decide to shred up a bunch of potatoes and slap them in the waffle iron--just sayin'. I salute the person who first thought of this great idea. It''s on my list for next Sunday. In our house Sunday is Bloody Mary day and a lingering breakfast of something eggy (or waffle-y). Hash Brown waffles--just the ticket, maybe with a poached egg.

 

By the way, if I'd thought of this during The Great Waffle Experiment I might never have tried to make cheese waffles and thus I'd still have that waffle iron.

 

Waffle on!

 

Nancy in Patzcuaro


Edited by Nancy in Pátzcuaro (log)
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Formerly "Nancy in CO"

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52 minutes ago, Nancy in Pátzcuaro said:

Toliver, you are an evil influence on all of us. Fortunately I live in Mexico where the concept of Tater Tots is unknown, so this recipe will remain un-made as written. Unless I decide to shred up a bunch of potatoes and slap them in the waffle iron--just sayin'. I salute the person who first thought of this great idea. It''s on my list for next Sunday. In our house Sunday is Bloody Mary day and a lingering breakfast of something eggy (or waffle-y). Hash Brown waffles--just the ticket, maybe with a poached egg.

 

By the way, if I'd thought of this during The Great Waffle Experiment I might never have tried to make cheese waffles and thus I'd still have that waffle iron.

 

Waffle on!

 

Nancy in Patzcuaro

 

I have a friend who now lives in Vera Cruz - Learned to make her own tater tots because she was desperate - her two years old son was fed them by her mom, who took care of the boy for a couple of months, while she and her husband were moving. He demanded them and howled when denied. She found a recipe on line and makes them three or four times a week.  She just got a child minder as she plans on going to work part time and had to teach the woman how to make them.  She says the woman is lovely but probably thinks she is loco for indulging a child but she did admit that the boy has a "fine set of lungs."  

She did say that she made some with the Mexican purple potatoes, which are different from the purple potatoes here, and they were very good. Sweet but not like American sweet potatoes.  

I'm going to send her the link for the tater tot waffle thing.

 

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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I wanted low-carb savory or sweet waffles that I could pop in the toaster so a couple years ago I bought the Chef's Choice 852 classic waffle maker. So far, it's worked great.

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~Martin :)

"Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!"

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

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On February 12, 2017 at 2:17 PM, Anna N said:

P.S.  I already have a very adequate waffle iron.

I did a quick survey of my house and came up empty handed. I thought perhaps I had given my waffle iron to my daughter. When @Kerry Beal showed up yesterday she found it quite easily. It has now migrated from the basement to the kitchen. I would love to hear more from @DiggingDogFarm and his low carb, savoury waffles. 


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

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9 minutes ago, Anna N said:

I would love to hear more from @DiggingDogFarm and his low carb, savoury waffles. 

 

As you know most low-carb "bread-like" stuff sucks so I'm not going to make a recommendation but this recipe is one of the better ones....or a starting point, anyway.

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~Martin :)

"Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!"

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

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6 hours ago, DiggingDogFarm said:

 

As you know most low-carb "bread-like" stuff sucks so I'm not going to make a recommendation but this recipe is one of the better ones....or a starting point, anyway.

image.jpeg.724ea9764a580ec3a606eb47a437a072.jpeg

 

If you can ignore the fact that I never did get the amount of batter right to get a full waffle, these most definitely have more potential than anything else that I have attempted that is a low-carb base (If it ain't bread I refuse to call it bread). I did have to resort to coconut flour in lieu of the vital gluten.   I skipped all of the sweeteners.  Thanks very much.  

 

 

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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

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I made the espresso waffle recipe that is in the current issue of Bon Appetit magazine yesterday for my niece and nephew.  They reported that the coffee flavor was subtle but definitely noticeable.  I can't do sweet in the morning so did not try one myself

 

58b2fe6498730_coffeewaffle.thumb.jpg.bae50a6568ad32458b86ac3397b32435.jpg

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On 2/20/2017 at 10:57 PM, Ashen said:

I recently made a batch of Alton Brown's Sweet Potato waffles,  excellent flavour , I really like the touch of orange from the zest.     It is a fairly involved recipe though, will take a bit of extra effort and leave you with 6 egg yolks to use. Hollandaise anyone??    I just ended up making Thomas Keller's 7 yolk pasta the next day.  Calls for 6 yolks and one whole egg. 

IMG_20170108_105828926_HDR.jpg

 

I use a Tupperware "pitcher" with a pouring lip, go around the outside first, about an inch in from the outer edge of the iron, then fill in the center.  The outer rim of batter "sets" so it contains the the inner stuff so it won't run out the sides.

I learned this when I took a course when I first began catering.

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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@andiesenji,

 

 Thanks I will certainly try that as I have much trouble getting complete waffles.  


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

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We had yeast-raised waffles recently and here's the recipe we used, it made 6 waffles; YMMV (your mileage may vary). I can't remember where I found the recipe or I'd give credit where due...sorry
 
3/4 cup (180ml) lukewarm milk
50g (1/2 stick) butter, melted
1 large egg
3/4 tsp instant yeast
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
1 cup (150g) all purpose flour, sifted
vegetable oil spray, to grease the waffle iron
 
Combine all ingredients in a large mixing bowl with enough room for expansion as the mixture will bubble and grow.
 
Using a hand whisk, whisk until just combined. Do not over-mix and it's OK that mixture is not perfectly smooth.
 
Cover with plastic wrap, and let rest at room temperature for 30 mins only or the mixture starts to bubble. Due to the addition of baking powder, it is not necessary to wait until the mixture doubled in its volume. If you prefer waffles with no yeasty aftertaste, do not leave mixture to ferment too long and of course, do not refrigerate the batter overnight!
 
Preheat waffle iron to its medium low heat setting - not the lowest!
 
Spray preheated waffle iron with non-stick oil spray. Pour adequate waffle batter (about 1/3 cup to 1/2 cup) onto hot waffle iron. Cook until both sides are crispy and golden. Repeat this step until all the batter has been used.
 
Serve immediately or keep warm in a 100°C or 200°F oven until ready to serve. Serve with butter and maple syrup and/or berries or any toppings that you like.

waffles1.jpg

waffles2.jpg

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Yetty CintaS

I am spaghetttti

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On 26/02/2017 at 6:40 PM, andiesenji said:

 

I use a Tupperware "pitcher" with a pouring lip, go around the outside first, about an inch in from the outer edge of the iron, then fill in the center.  The outer rim of batter "sets" so it contains the the inner stuff so it won't run out the sides.

I learned this when I took a course when I first began catering.

 

 

cool tip  Thanks.  I can definitely use that for my regular waffle batter recipe, I will have to see how I can adapt that concept next time I make the sweet potato ones . The batter ends up much thicker than any waffle batter I have made before, it was a spoon in situation, as it really wasn't pouring consistency.     Maybe pipe it in using a large zip bag with corner cut off would be easiest. 


Edited by Ashen (log)

"Why is the rum always gone?"

Captain Jack Sparrow

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Tonight for dinner I made blueberry cornmeal waffles. I started from Dorie Greenspan's recipe for Crispy Cornmeal Waffles (previously reported on here), but made some modifications. First, I eliminated the 1/4 cup maple syrup and replaced it with 2 Tbsp white sugar. Then I replaced some of the buttermilk with the juice of two lemons, plus their zest. Finally, I folded in a ginormous amount of frozen blueberries (probably 1 1/2 cups total). Baked as normal these came out crispy on the outside and cornmeal-gritty on the inside, with a ton of blueberry flavor and just a hint of lemon. I personally thought they were great :) . Here's the recipe I wound up with:


Blueberry Lemon Cornmeal Waffles

 

Whisk together:

  • 1 cup AP flour
  • 1 cup coarse-ground cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp sugar

In a separate bowl, whisk together

  • 1 3/4 cups buttermilk
  • Juice of two lemons
  • Zest from those lemons
  • 2 large eggs

Whisk wet and dry ingredients together until relatively smooth (I don't find gluten formation to be a problem, so don't worry about it). Add:

  • 4 Tbsp melted butter

Stir or whisk to combine. Add:

  • 1 1/2 cups blueberries (or whatever you've got, fresh or frozen)

Stir. Bake in a Belgian-style iron to your preferred taste and serve immediately, clustered around the waffle iron if need be. I didn't try holding them, but wouldn't get my hopes up. I don't think they need a topping at all, but I rarely do. This recipe made five waffles in my iron, with about 1 cup of batter per waffle.

 

DSC_4236.jpg

DSC_4244.jpg

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Chris Hennes
Director of Operations
chennes@egullet.org

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IMG_4383.jpg.00c9864363ebbfd284c9c88648598793.jpg

 

Still under construction - I am making a batch of the low carb waffles mentioned upthread.

 

In place of the 1/2 cup vital wheat gluten - I added 75 grams gluten and 25 grams of trisol in hopes of getting crispier waffles.

 

 

 

 

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I second the idea that it's worthwhile to whip the egg whites before folding them into the batter. I'm out of cooking commission since I had surgery recently, so my boyfriend made me waffles from scratch and took the time to whip and fold in the whites instead of putting the whole egg in, and the rise was amazing! Super fluffy waffles. We used a ceramic waffle iron, which doesn't stick at all. He made a berry sauce by simmering a cup of frozen blackberries and sweet black cherries with a splash of water and teaspoon of coconut sugar until the berries began to break. Then mixed a tablespoon of water and teaspoon of arrowroot starch and added it to the simmering sauce to thicken. A delicious maple syrup alternative.

waffles.jpg

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      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 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.
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