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eG Foodblog Tag Team: slkinsey and Marlene - A tale of two kitchens..

487 posts in this topic

Welcome to the first eGullet Foodblog Tag Team.

This is the first of what we hope will be semi-regular recurring threads and a special feature of the eGullet Foodblog. Two Society members will be blogging and will be coordinating menus throughout this week. Out of nine days, they will commit to a set number of matched meals, in this case three. (This number may change in future installments, depending on the participants, their schedules and other factors.) The execution doesn't have to be the same, or even the recipe, but the overall meals have to be essentially similar.

Previous installments featuring slkinsey include Of Opera Singers, Food and Ferrets and Thanksgiving Haute Cuisine. He appears in Still Life With Tenor And Ferrets in a supporting role. :raz:

Marlene, on the other hand, was seen in Driving The Food Bus and most recently in Mrs. Claus And The Canadian Food Sleigh.

Marlene and Sam will post later today, but in the meantime, here are a few things to look forward to:

Saturday, 28 May: Braised something.

Sunday, 29 May: Dinner party along the lines of cocktails followed by a big steak dinner with various accoutrements and bread pudding for dessert. Any cut of steak, but not a roast (although the steak can be roasted).

Monday, 30 May: Hot soup featuring garlic.

Tuesday, 31 May: Chicken with spring vegetables. This can be, but doesn't have to be, roast chicken -- could be poached, etc.

Wednesday, 1 June: Something creative with leftovers or free. There will be steak leftovers, braised leftovers, broth, etc.

Thursday, 2 June: Italian restaurant outing.

Friday, 3 June: Pasta with meatballs, or variations thereof. :wink:

Saturday, 4 June: Catered dinner/restaurant outing.

Sunday, 5 June: Mystery ingredient dinner (basically a mystery basket tbd by you, the audience. :wink: ).

Since this is kind of a first for this type of thing, we've started the thread a day early so that everyone can orient themselves and get their bearings. I hope it'll be as fun for you as it will be for our two co-stars. :cool: In addition to all of the above, they will also be blogging about their daily eating.

Ok, enough from me. Let the cooking and discussion commence!

Soba

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How novel!

eG Foodblogs move to the next level.

For Sunday 6/5 Mystery ingredient, I nominate some sort of Seafood. Since Marlene is in Ontario, maybe a nice trout dish? What say the masses?


"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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And by the way, this is NOT a competition. But if you want to place a wager, I know some people looking for the action. :raz:


Dean McCord

VarmintBites

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And by the way, this is NOT a competition.  But if you want to place a wager, I know some people looking for the action. :raz:

I, of course, am siding with Marlene. Did you know that Marlene was a level headed, hard working, kind, and benevolent leader and that we are all lucky to have her associated here? Well, it's true. She is also an excellent cook and a great mom. I stand in awe of her many talents.

Sam's ok too, but he doesn't have a chance here. It's going to be a sad thing to watch.

The above post has nothing to do with the fact that Marlene will be judging the "Battle Fried Chicken" taking place at Chez Varmint in September

Really. Nothing at all.


Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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Oh! THAT'S why we're having steak on Sunday! I get it now! :biggrin:

*buys several pairs of rubber gloves for the orgy of dishwashing to follow* :laugh:

The best part about this is that I get the benefit of everything slkinsey cooks for the blog...and lemme just tell you how much I LOOOOOOOVE everything on this list. :wub::wub::wub:

K


Basil endive parmesan shrimp live

Lobster hamster worchester muenster

Caviar radicchio snow pea scampi

Roquefort meat squirt blue beef red alert

Pork hocs side flank cantaloupe sheep shanks

Provolone flatbread goat's head soup

Gruyere cheese angelhair please

And a vichyssoise and a cabbage and a crawfish claws.

--"Johnny Saucep'n," by Moxy Früvous

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Jeez. Apparently Marlene paid Brooks off already. . .

I'd just like to say that I'm sure my opponent has been training hard, and she's a tough competitor. This will be a good fight. But I will show no mercy. I am the baddest cook in the kitchen. I doth bestride the stove like a colossus. I'm gonna torture her. I'm gonna crucify her. Real bad. I'll float like a soufflé and sting like a habañero. My prodigious culinaritization will manifest delectified flavoritism upon the tastified palates of the world! My cuisine will reign supreme! Brooks: I hope you like those words, because you're going to be eating them at the end of the week. And everyone knows that words are a dish best served cold. . . Or is that revenge? I can never keep that straight. Anyway, you're gonna be eating 'em, pal -- with a big side of crow! Or maybe nutria. Whatever, man. . . Stop distracting me! Marlene: I'm gonna eat you for dinner. And it'll be good, too. You know why? Because I'm making it!

Let's get rrrrrrready to cooooooooooooooooooooooooooooooooook!


Samuel Lloyd Kinsey

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OK, I guess Sam turned this is into a competition after all. I'll check the Vegas books for the current line.

No biting, eye-gouging, or sucker-punching. Play nice, Sam, because we know what you're capable of doing. Marlene, we needn't worry about you.


Dean McCord

VarmintBites

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Allez Cuisine!


Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

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  Marlene: I'm gonna eat you for dinner.  And it'll be good, too.  You know why?  Because I'm making it!

Let's get rrrrrrready to cooooooooooooooooooooooooooooooooook!

In your dreams Sam. Dream well, because it's as close as you're going to get.

Apparently, Varmint has been misinformed :biggrin:

And by the way, this is NOT a competition.  But if you want to place a wager, I know some people looking for the action. :raz:

.

I was going to be ladylike about this, but I can't let this challenge go unanswered, now can I? I mean really.

Sam, you're a pretty good cook. You're even a worthy competitor, but in my league you are not. :raz:

Dust off your spatula my man and lets get ready to rumble.

BTW, I don't need to pay Brooks off, he's a smart guy. (Brooks, you're going to have to do better than that for a bribe though. I accept Visa, Mastercard and blenders).


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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No biting, eye-gouging, or sucker-punching.  Play nice, Sam, because we know what you're capable of doing.

And especially no ferrets down anyone's pants!


Edited by albiston (log)

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.

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Dust off your spatula my man and lets get ready to rumble.

Spatula? I don't need no stinkin' spatula! I use my bare hands!

Seriously, though, this should be fun. It will be interesting to see how we bring our different approaches to similar concepts and ingredients.


Samuel Lloyd Kinsey

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Oh yeah! I'm sitting her with the biggest shit-eating grin on my face, unable to believe the great fortune I have to observe this cook-off! The title says Tag Team, that implies you are on the same team, I guess not! I just love the competition so I have one more thing to add....

Hey Marlene,

Kick his ass!

:biggrin::biggrin::biggrin::biggrin::biggrin::biggrin:

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*grabs a bag of popcorn and settles in for a good foodblog/battle royale* :biggrin::blink:


Cutting the lemon/the knife/leaves a little cathedral:/alcoves unguessed by the eye/that open acidulous glass/to the light; topazes/riding the droplets,/altars,/aromatic facades. - Ode to a Lemon, Pablo Neruda

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Dust off your spatula my man and lets get ready to rumble.

Spatula? I don't need no stinkin' spatula! I use my bare hands!

How incredibly revolting. Kathleen, are you sure you want to eat his cooking?

Hey Marlene,

Kick his ass!

:biggrin:  :biggrin:  :biggrin:  :biggrin:  :biggrin:  :biggrin:

It will be my distinct and total pleasure. :biggrin:

Sam and I have distinctly different styles in the kitchen. And very different personalities (in case anyone hadn't noticed. :biggrin: )This should be a lot of fun and very educational. Sit back and enjoy ladies and gentlemen. This week, you get two for the price of one.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Hey Marlene,

Kick his ass!

:biggrin:  :biggrin:  :biggrin:  :biggrin:  :biggrin:  :biggrin:

It will be my distinct and total pleasure. :biggrin:

Humph. Everyone likes to root for the underdog. :raz:

So, are you going to use any Canadian ingredients? Maple syrup? Saskatoon berries? Molson Golden? Peameal bacon?


Samuel Lloyd Kinsey

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I think I'm going to have to leave this board open and just keep hitting the Refresh key every few minutes :huh:

Love it.

In all sincerity and respect I am so thrilled! This is going to be so much fun and I'm on vacation for the next week so I'll not get those guilty pangs for tuning in more regularly than I should during the work day. :raz:

Bring your best people, we all have ring side seats for one hell of a throw down.

Oh, BTW tons of pix right???????? Its gotta come with porn.

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Humph.  Everyone likes to root for the underdog.  :raz:

Hardly. Our wise and learned members just recognize a superior cook when they see one.

So, are you going to use any Canadian ingredients?  Maple syrup?  Saskatoon berries?  Molson Golden?  Peameal bacon?

Well of course! Hmm, I may have to dig out my maple leaf pancake moulds again. Peameal bacon is a staple in my house for weekend breakfasts. Molson Golden is not my favourite beer. Perhaps Molson Dry.

So what distinctly "New York" ingredient (besides talk) are you going to work with this week?


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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So what distinctly "New York" ingredient (besides talk) are you going to work with this week?

Why, style and attitude of course. :wink:

Seriously, that's hard to say. I mean, you get a whole country whereas I only have the NY Metro area. Let's see. I'll be going to the Union Square Greenmarket tomorrow morning to pick up local vegetables for the week. Those are NY ingredients. And I'll be visiting the butcher tomorrow afternoon to have him cut me a hella-thick porterhouse. High quality steak is certainly associated with NYC. Er. . . I'm sure we'll be having bagels.

I'll be drinking heavily and cursing a lot. Does that count?


Samuel Lloyd Kinsey

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I'll be drinking heavily and cursing a lot. Does that count?

Only if properly photographed and documented.


Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

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Dust off your spatula my man and lets get ready to rumble.

Spatula? I don't need no stinkin' spatula! I use my bare hands!

How incredibly revolting. Kathleen, are you sure you want to eat his cooking?

I find it sexy. Gets my juices flowin' as well as the meat's... :wub::biggrin:

*raising hand to volunteer to document the cursing, right up till the time I fall over sideways from trying to keep up with the heavy boozin'.*

K

Edited to add: HEY...isn't ANYONE on Sam's side but me (and the ferrets) ? *glaring around* :angry:


Basil endive parmesan shrimp live

Lobster hamster worchester muenster

Caviar radicchio snow pea scampi

Roquefort meat squirt blue beef red alert

Pork hocs side flank cantaloupe sheep shanks

Provolone flatbread goat's head soup

Gruyere cheese angelhair please

And a vichyssoise and a cabbage and a crawfish claws.

--"Johnny Saucep'n," by Moxy Früvous

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Marlene is Rocky, and Sam is Drago.

Marlene is Clarice Starling, and Sam is Hannibal Lector.

Marlene is Princess Leah, Luke Skywalker and Han Solo and Sam is Darth Vader.

Marlene is Dorothy, and Sam is the Wicked Witch of the West (looks like her, too).

Sorry, Sam, but you're clearly on the Dark Side in this competion.


Dean McCord

VarmintBites

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I'll be drinking heavily and cursing a lot. Does that count?

Well, of course you will, and we all know why don't we people? :biggrin:

And I'll be visiting the butcher tomorrow afternoon to have him cut me a hella-thick porterhouse. High quality steak is certainly associated with NYC

Oh yeah? Well I've got a Canadian prime Chauteaubriand just waiting to be spit roasted. :raz:

Actually I think I'll join you in the drinking heavily department. A lady never curses. (at least not in public :rolleyes: ).

Pictures there'll be a plenty folks. And even though we don't start cooking till tomorrow, feel free to toss out mystery ingredient's for next week's meal. One thing. No mushrooms. I'm allergic, although it would be a cheap way for Sam to "win".

Trout? Can't say I'm a fan, although I could be convinced to do something with halibut.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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HEY...isn't ANYONE on Sam's side but me (and the ferrets) ? *glaring around*  :angry:

Sorry, K, but love is blind. You've been seduced by the Dark Side. Of course, we'll still root for a good competition, but Marlene has offered to cook for my family in the days leading up to the pig pickin'. Although Sam did take me to the single best pizza experience I've ever had . . . .


Dean McCord

VarmintBites

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