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 an account.

Sign in to follow this  
SobaAddict70

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

Recommended Posts

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

Share this post


Link to post
Share on other sites
Pam R   

oooooh.... this is going to be good.

Can't wait to see how you both pull it off - beautifully I'm sure.

Share this post


Link to post
Share on other sites
johnnyd   

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?

Share this post


Link to post
Share on other sites
Varmint   

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:

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
bergerka   

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

Share this post


Link to post
Share on other sites
slkinsey   

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!

Share this post


Link to post
Share on other sites
Varmint   

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.

Share this post


Link to post
Share on other sites
Marlene   
  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).

Share this post


Link to post
Share on other sites
albiston   
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)

Share this post


Link to post
Share on other sites
slkinsey   
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.

Share this post


Link to post
Share on other sites
Genny   

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:

Share this post


Link to post
Share on other sites
lexy   

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

Share this post


Link to post
Share on other sites
Marlene   
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.

Share this post


Link to post
Share on other sites
slkinsey   

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?

Share this post


Link to post
Share on other sites
Genny   

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.

Share this post


Link to post
Share on other sites
Marlene   
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?

Share this post


Link to post
Share on other sites
slkinsey   
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?

Share this post


Link to post
Share on other sites
tejon   
I'll be drinking heavily and cursing a lot. Does that count?

Only if properly photographed and documented.

Share this post


Link to post
Share on other sites
bergerka   
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:

Share this post


Link to post
Share on other sites
Varmint   

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.

Share this post


Link to post
Share on other sites
Marlene   
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.

Share this post


Link to post
Share on other sites
Varmint   
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 . . . .

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By KennethT
      OK.... here we go again!!!  While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now.  As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
    • By Ian Dao
      Hi everyone, 
       
      Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. 
       
      Thank you and have a great week =D 
       
      Guten Hunger (German)
      Mahlzeit (Austrian) 
      --> Enjoy your meal =D 
       
      www.iandao.com
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Christy Martino
      Ciao!
       
      I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
       
      And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
       
      Grazie mille!
  • Recently Browsing   0 members

    No registered users viewing this page.

×