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

[Genny]

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.

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ROFLMAO!!!!!

[bergerka]

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.

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No no NO NO NO, damn it, I get to be Leia. Marlene can be Chewbacca if she wants, though.

It could be worse. Sam could be an Ewok...or JAR JAR BINKS...ew...

Lecter always cooked better than Clariiiiiiice, anyway. Who else would pair someone's liver with fava beans and a nice Chiaaaaaaaanti?

Can Sam be Titus Andronicus?

K

[Marlene]

No no NO NO NO, damn it, I get to be Leia.      Marlene can be Chewbacca if she wants, though. 

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You can be Leia in your own foodblog.

So Sam, any hints on what you're braising tomorrow?

[slkinsey]

So Sam, any hints on what you're braising tomorrow?

Not quite sure yet. My mind automatically goes to beef short ribs when I think of braising, but Kathleen reminded me that this would be following beef on Saturday with beef on Sunday (not that there's anything wrong with that in my book!). So I might do a pork shoulder braised in milk. Or maybe lamb shanks. Or maybe osso bucco. Or, if I can get a whole one, maybe oxtail.

[Genny]

Mystery Ingredient basket:

Asparagus & Crab

[Marlene]

My mind always goes to beef. It's a habit by now. I'm thinking either Estouffade orCaribbean Pork shoulder myself. I'll have to see what I find at the store.

[slkinsey]

WRT the "mystery ingredients" -- we'll have to take into account the different locations in which Marlene and I live and the extent to which that will effect the ingredients we can use. Fish and other foods from the sea may be a tough one for us to match up, unless we go in a very general direction (e.g., "whole fish"). It's not clear, for example, that we'd both be able to get high quality fresh crab.

[jackal10]

This time of year has to be Asparagus; salmon; strawberries

[suzilightning]

cool idea... this is my favorite blog so far...

mystery ingredient basket suggestion Inniskillin Ice Wine and celeriac

[Marlene]

This time of year has to be Asparagus; salmon; strawberries

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I can live with asparagus (gasp, a green vegetable!) and strawberries, but I really really hate salmon.

cool idea... this is my favorite blog so far...

mystery ingredient basket suggestion Inniskillin Ice Wine and celeriac

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I can get Inniskillin Ice Wine, in fact I probably have some downstairs, but I'm not sure Sam can.

[slkinsey]

mystery ingredient basket suggestion Inniskillin Ice Wine and celeriac

I can get Inniskillin Ice Wine, in fact I probably have some downstairs, but I'm not sure Sam can.

I can get it, but an ingredient that costs upwards of 70 bucks for 375 ml is probably outside the scope of this blog.

[Varmint]

The only downside to turning this into a competition is that we won't be able to taste the dishes are fearless bloggers are preparing. Thus, their ability to describe the tastes and smells, along with photo quality, will go a long way here. So, who hired the food stylist???

[ludja]

This time of year has to be Asparagus; salmon; strawberries

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and/or rhubarb. Could be an interesting ingredient which might be used as savory or sweet.

Some interesting recent discussions here and here.

Hope that a seasonal (to both places) ingredient is picked.

[Genny]

We're still in Spring so Lamb could be a protein choice for the Mystery basket (really a misnomer since it is being discussed in the open forum, eh?)

[Marlene]

mystery ingredient basket suggestion Inniskillin Ice Wine and celeriac

I can get Inniskillin Ice Wine, in fact I probably have some downstairs, but I'm not sure Sam can.

I can get it, but an ingredient that costs upwards of 70 bucks for 375 ml is probably outside the scope of this blog.

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Wow, I didn't realize it was so expensive there. I don't normally buy it because we don't drink a lot of ice wine, but people keep giving it to us as gifts.

[Abra]

This blog seems off to one of the best starts ever, and no one has actually cooked or eaten a thing, which bodes very well.

I'm gonna be an iconoclast and root for Sam, cuz I'm a wanna-be opera singer and my cat would so enjoy eating all of his ferrets for breakfast. Wait, that might not give the right impression. Cuz he likes furry things even if they smell funny, and made a killer Thanksgiving dinner, in a tenor-ish extravagant pardon me while I hold this extremely high note until the audience turns blue in the face sort of way.

Go, Sam!

[Lady T]

I love rooting for underdogs. It's only that I don't see one on either side here...I am a singer, however, so go Kathleen and Sam! Show 'em how serious singers do cuisine!

*Settles in for seriously cool blog*

[docsconz]

I have never sampled Marlene's fare, but I can attest to Sam's cooking skills, of which he has plenty. I would also like to see photos of the kitchen after he's cooked though

I can't pick favorites here. Sam is a dining buddy, but Marlene and I share birthdays. It's too bad I'm so far away from either as I wouldn't mind sampling some of the "entries" of this competition

By the way, I think Inniskillin is one of the most overrated and overpriced wines around. There are many better Niagara peninsula wineries.

[bergerka]

I have never sampled Marlene's fare, but I can attest to Sam's cooking skills, of which he has plenty. I would also like to see photos of the kitchen after he's cooked though

Like hell you will. *sweet smile*

I can't pick favorites here. Sam is a dining buddy, but Marlene and I share birthdays. It's too bad I'm so far away from either as I wouldn't mind sampling some of the "entries" of this competition

Well, you know, y'all are always more than welcome to show up as lab rats...oops...volunteer judges! Bring the kids.

[Pam R]

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

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Northern Pike? Pickeral?

[lexy]

What about fiddleheads as a mystery ingredient? They're spring-y, in season here in Ontario (and available, I'm guessing, in New York), and perhaps a less obvious seasonal ingredient choice.

[Chufi]

My rats say I have to be on the side of the ferret team.

I don't know.. it's too hard to choose.

So I'm not going to take sides but just enjoy the show.. and I'm sure it's going to be a very, very good one.

[SobaAddict70]

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

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You could do what they do at Cru -- take some diver scallops, slice them thinly and wrap them on a chunk of halibut, then pan sear the halibut so that the scallops encrust the fish.

Oh, and serve it on top of brunoised potatoes mixed with haricot verts and an obscene amount of butter.

Whomever makes that (yes, I'm easy) has my vote.

Soba

[jsolomon]

I'll have to give my vote to the most creative use of ice cream and Nutella (within the confines of the foodblog, mind you)

[docsconz]

I have never sampled Marlene's fare, but I can attest to Sam's cooking skills, of which he has plenty. I would also like to see photos of the kitchen after he's cooked though

Like hell you will. *sweet smile*

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Before you clean up!