aces551's Profile

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What's the point of colored pasta if it has no flavor?

As "Cheese Boy" stated, above, it's an easy way to get a serving of vegetables into everyone's diet. That reason's good enough for me. Especially when feeding kids, etc.

And it is also visually appealing.

Here's a quote from Ronzoni's site:
"Ronzoni® Garden Delight™, the pasta that provides a full serving of vegetables in every 4 ounce portion. Without compromising the great taste your family loves, you can now give them the goodness of vegetables in each serving of Ronzoni Garden Delight."

I personally wish it did have more flavor, taste like tomato or spinach, etc. but maybe flavor varies with quality or from brand to brand.

Jan 03, 2010
aces551 in General Topics

Ever used Noxon 7 Metal Polish on the inside of your pots?

In order to get some hardwater stains, etc. out of my 2 quart stainless steel pot, I used Noxon 7 Metal Polish to clean the inside.

After using Noxon, I thouroughly washed the pot with dishsoap and hot water. While drying the pot, I realized the inside had a coating on it (water beaded up), and I could still smell traces of the Noxon. I washed it again, dried it. Water still beads up.

My question is, is it typical to use Noxon 7 Metal Polish inside your pots and pans? And if so, does it not leave a smell or coating that will affect food?

I Googled the heck out of it, and could not get any straight answers or feedback. You personal experience with Noxon tainting or not tainting your food would be appreciated. I realize it CAN be used, but am worried about smells and residue in food.

Thank you, and Happy New Year!
I am home sicker than a dog with strep throat, so no celebrating for me tonight...

Dec 31, 2009
aces551 in Cookware

Impulse buy - methi leaf - what to do with it?

Hey vorpal,

Thank you for posting the link to vahchef's Youtube Channel.

He is indeed very charming, and Indian food is my favorite, so I am very happy to have this link full of wonderful info!

Dec 21, 2009
aces551 in Home Cooking

Meryl Streep as Julia Child: Golden Globes and SAG nominations

I agree that it seems like Julia took personal offense when anyone wanted to discuss, much less act on, limiting fats in foods.

I listened to a radio interview she did in the early '90's on CBC, and she was appalled at McDonald's for changing the way they cooked their french fries.
McDonald's stopped using one oil, replacing it with a much healthier oil (remember?), and she said after that they tasted terrible, and that the man who made that decision, whom she named, should be shot or hung or some such thing.

She said it a few times too, like she just couldn't believe what he had done to those fries, and that he should never be forgiven.

She was a pistol.

Dec 21, 2009
aces551 in Food Media & News

Favorite Snow-bound foods?

Hear, hear!

Dec 21, 2009
aces551 in General Topics

Top Lines from Top Chef

Yeah, that "Ooohhh, I forgot FLAVOR" line is really good when you hear Ash say it.

It's right after he gets back to the stew room after being beat up (again) by Padma about his dish.

Dec 21, 2009
aces551 in Food Media & News

Top Lines from Top Chef

Here's a couple more gems: (this is fun!)

Fabio: "I always said I could do this with one hand behind my back, I didn't mean to." ~ regarding the infamous cutting of his finger during an elimination challenge.

Toby: "...when I'm faced with a beautiful, well reared piece of meat I don't want to stand back and admire it. I want to have full blown unprotected sex. I didn't even get to first base with the pork." ~ after eating a pork dish he obviously didn't care for.

And who can forget Ron shouting out "BOOYAKAH" every now and again.

Here is a link to a video of Ron showing the producers his "hidden talent", which he claims is his smooth dance moves.
You have GOT to see this; it's the funniest thing ever.

And yes, he incororpates the "BOOYAKAH" into his dance routine as well! Hilarious.
(you may have to sit thru a commerical before Ron's dance video starts, but it's totally worth it).

http://www.bravotv.com/top-chef/video...

Dec 20, 2009
aces551 in Food Media & News

Are Tips Required for Takeout?

I always tip $2.00 for take-out.
And most of the time, they are pleasantly surprised and grateful.

If I call ahead to Applebee's carside-to-go, which I sometimes do when I am exhausted from a long day at work and a long drive home, where they bring it to my car, saving me the hassle of parking and getting out, I tip $4.00 or $5.00.

These folks don't make much money, and often rely heavily on tips just to try to make ends meet. And most of them are not lazy, or not trying to better themselves. A lot of them have 2 or 3 jobs, are students, etc.
Working in a restaurant or store is a lot of work, and neither pay much.

I almost never tip at Starbucks though - I agree with the previous poster on that - if I am paying $5.00 for a freakin' cup of coffee, the heck with ya. Except I do sometimes throw the coin change into the jar just to save me the hassle of dealing with coin in my purse.

Dec 20, 2009
aces551 in Not About Food

Favorite Snow-bound foods?

Anything in the crock pot.

I like to fill the house with cooking smells all day long. It's so welcoming and comforting to do so. You can do a hearty beef stew, a chili, any stew or soup, and top it off with a crunchy crusted roll or french bread.

I love to be snowbound in the house. Perfect for drinking coffee and Bailys, watching movies on pay-per-view, cooking, and spending hours on the laptop fooling around on various cooking sites. Oh, and I prefer to stay in my P.J.'s as well.

Pure bliss!

Dec 20, 2009
aces551 in General Topics

Food that Most People Love and You Don't...

I see where you're going with the icy beer - and I'll pass on the Bud Ice.

BUT, I do know that the German beer Hacker-Pschorr has got to be served really cold, spun a certain way, poured a certain way, and is served with a lemon on a hot summer day (I dated a beer guy for over a decade). It's like a ritual. And it is very, very good!

Dec 20, 2009
aces551 in General Topics

Does Saffron taste like plastic to anyone else?

Where do I get a truffle? I shop mainly at Kroger and Meijer. I don't recall seeing them, but would love to get some.

Dec 20, 2009
aces551 in General Topics

reading on line recipe reveiws

Yep, I know what you mean.

I spend a lot of time looking at recipe reviews, and there have been a lot of recipes I've seen that are rated only by folks that say "Wow, that looks great! Can't wait to try it!"

And I think, Ok then, get back to us when you have done so.

Dec 20, 2009
aces551 in Not About Food

Is sea urchin supposed to taste like poison?

Yep, has to be cut up in the pan with the spatula, fried until almost crispy.
I put the sauce in the pan first, get that spittingly hot, add noodles, mix it all up, chop it up, fry the heck out of it until it's almost "dry", serve.
How funny.

Dec 20, 2009
aces551 in General Topics

what's your opinion of shows like Top Chef?

Good point KTinNYC - most people watching cooking shows probably do know how to do a proper sear, etc.

I myself have never been taught anything about cooking; I'm completely self-taught.
My mother and grandmother don't really cook, never have. Therefore, I tend to not be an "intuative" cook, but more of a recipe follower the first time I make something.

I especially struggle with meats, since I was raised a vegetarian for part of my childhood so never got to watch anyone preparing meats.
It would be helpful to me to see someone do a proper sear or whatever so I know exactly what they mean - especially since I am a very visual person.

But I agree, after I knew how to do it, I would not want every cooking show to walk me thru it again and again.

Happy cooking!

Dec 20, 2009
aces551 in Food Media & News

Foods that you are embarrassed to tell people you actually eat (a.k.a. foods you only eat when alone).

Don't be sad... I could have stamped my foot and brought some mayo into the house anyway. I was just trying to play his way for awhile, thinking I might be doing myself a favor by not eating white fatty things like mayo, ranch dressing, sour cream, etc. (read: lose some weight), all of which he hated.

But alas, it was not to be.

No more worries, I now live on my own and I have mayo, ranch dressing, AND sour cream in my fridge RIGHT NOW!

Dec 20, 2009
aces551 in General Topics

Food that Most People Love and You Don't...

I agree, probably most of things I don't like were not made properly.

I always thought that about folks that said they didn't like tomatoes, in particular. I think some people who think they don't like them have never had a fresh, juicy, flavorful tomato straight from the garden before. They have only had the terrible, pale pink, mealy ones from the grocery store.

I have an open food mind, so all of these things I will no doubt eat again, giving them another shot!

Dec 20, 2009
aces551 in General Topics

Food that Most People Love and You Don't...

I could live without ever having cheesecake again for the rest of my life too, no biggie.
Maybe it's a texture or consistency thing... I don't care for pudding, mousee, custard, etc. either.
I mean, I won't cry if someone serves them, but I don't seek them out, that's for sure. I prefer crisp foods and/or foods with lots of texture.

Dec 20, 2009
aces551 in General Topics

Food that Most People Love and You Don't...

I am in LOVE with crab cakes!
But the strange thing is, I prefer the crab cakes that are not the lump crab - I like the crab completely broken up and mixed in with the other ingredients, like salmon cakes.

And they absolutely have to be served with remoulade.

Dec 20, 2009
aces551 in General Topics

I will NEVER buy fresh meat from the butcher's counter at my local (insert well-known grocery store chain here), and here's why: WINDEX!

Yes, that whole wiping the table down before they seat you at a restaurant bothers me too.

Unless that rag is brand new, has bleach on it, and/or is washed/bleached/sanitized after every single time you use it, all they are doing with a damp dirty rag is spreading the bacteria evenly all over the top of your table.

I remember watching a Discovery Channel special or whatever where they studied the filth content of various items in the typical kitchen - the dish rag or sponge in a typical kitchen was actually dirtier than the toilet. Full of more bacteria, etc.

When I see them do it, I literally stand there thinking, "Gee, thanks for making sure the bacteria is so evenly distributed for me".
I know, not nice, but true nonetheless.

I wish I could just merrily be-bop into stores and restuarants having no clue whatsoever about anything other than filling up my cart or eating. I wish I didn't notice these things, really.

Dec 20, 2009
aces551 in Not About Food

Top Lines from Top Chef

I just thought of two more great quotes - two of my all-time favorites.

1) "I am actually looking forward to seeing Robuchon in the flesh. I was under the impression that he didn't actually exist, and that he might be a unicorn!" ~ Eli, right before the elimination challenge with a table full of super-famous French Chefs.

2) "This didn't happen by accident - it's a personal choice." ~ Kevin, commenting on being fat because he loves to eat and eats a lot.

Priceless. They crack me up (again) just thinking about them.

Dec 19, 2009
aces551 in Food Media & News

reading on line recipe reveiws

I too belong to several on-line recipe sites, and always read the reviews of any recipe I even consider making.

I agree, it is hard to rate/review a recipe if you have made significant changes to the original.
Small changes, like using leeks in potato soup instead of onions, or using less butter, or using mild cheddar cheese instead of sharp, are fine. We get it.

But significant changes like adding 4, 5, or 6 extra ingredients to a recipe, or replacing one ingredient with an entirely different one (such as your "I hate cabbage so I used chocolate chips instead" example - priceless!), leaves the reviewer no right to review or rate said recipe.

The only way they should even log on and say anything is to forewarn the rest of us if something sent wrong, giving us a heads-up of what NOT to do, such as "I made this recipe but omitted all the oil and butter for health reasons, and it was unsuccessful - don't do it".

Then, of course, you have the problem of the star rating system. If someone makes it with considerable adjustments, ruins it, then rates it low, is that really fair to the original poster?
I don't think it is.

Dec 19, 2009
aces551 in Not About Food

Meryl Streep as Julia Child: Golden Globes and SAG nominations

I just saw the movie - ordered it on Pay-per-view. It was really enjoyable.
But near the end, when a reporter tells Julie that Julia doesn't like her (Julie's) blog, is that part true?
That bummed me out, because I Julie was such a fan of Julia, and had so much respect for her, that it must have really stung when her idol brushed her off so carelessly.

Dec 19, 2009
aces551 in Food Media & News

what's your opinion of shows like Top Chef?

I know what you mean.

Today, Giada's show was on, and she said to make sure you get a "nice sear" on the lambchops, but to leave them rare inside, and don't burn them.

So I'm thinking to myself, I THINK I know what a "nice sear" is, and I THINK I know what "rare" lambchops look like inside, but why don't you show us exactly what you mean? Don't assume everybody knows what a "nice sear" is.

She should have had 3 already seared lambchops on a platter to show viewers. The one on the left, not seared enough (and why, such as the oil wasn't hot enough), the one in the middle is perfect ("this is the perfect shade of brown you are aming for"), and the one on the right is over seared (aka burnt). Show us! We need to see these things.

This is just one example of what I think you mean about pearls of knowledge. It's just something that happened today, so that's why it came immediately to mind as an example. They try to cram too much stuff into one show. Why not just cook one item, perfectly, explaining and showing as you go? We don't need to see every chef on every cooking show whip up an entire 4 course meal in just 30 minutes.

What I usually do when I hear certain buzz words on cooking shows that spark my curiosity, (such as I have no idea what a particular food product they are cooking with is, what does "sous vide" really mean, etc.), is I go Google the heck out of it for research and advice.

Dec 19, 2009
aces551 in Food Media & News

Foods that you are embarrassed to tell people you actually eat (a.k.a. foods you only eat when alone).

You really do like fruit cake? I can't say that I've actually ever had it - isn't that funny? For my entire life, I have avoided it. It has such a bad reputation. It's the victim of so many bad jokes.

I would really like to try a fresh, home made fruit cake made by someone who loves it and knows what they are doing. Maybe I would like it after all?

I never say I don't like something until I've tried it, cooked properly!

Dec 19, 2009
aces551 in General Topics

Malodorous plastic food packaging (and other rants)

Yep, you're nuts.

Ok, kidding. I am not usually bothered by food packaging, but styrofoam cups, especially when used for a hot beverage, totally ruin the whole thing for me. Intolerable.

And I never, ever heat my food up in the microwave while it's still in a plastic storage container - the whole thing will smell and taste like the container - yuk.
Heat seems to be accelerator for me.

Also, whenever I buy dishwashing detergent (powder), I specifically ask the grocery bagger to please put it in a separate bag. If he puts it in a bag with other items, they will ALL smell like the detergent.
Same with dryer sheets - absolutely do NOT put those in the same bag as any of my food, or I may throw a fit. It really does taint the food and ruin it.

You may just be super sensitive to whatever chemicals are used in the production process of plastics. I read somewhere that cats like to chew and lick plastic bags because they are strangly attracted to the smell of either the chemicals, or to the "animal by-products" used in manufacturing plastic bags. Eww.

Dec 19, 2009
aces551 in General Topics

Is sea urchin supposed to taste like poison?

Sorry, I am not familiar with what fumes when torching steel is like, at all. Wasn't trying to be a smart a**. Well, maybe a little...

By the way, I read your profile, and was happily surprised that there is someone else out there that appreciates the fine flavors of day-old spaghetti fried in a non-stick pan until slightly crispy. I thought I was the only one who enjoyed that particular treat.
Comfort food, indeed!

In fact, I could use some right now...

Dec 19, 2009
aces551 in General Topics

Food that Most People Love and You Don't...

I agree with the pop tarts.
Even when I was a wee little tyke, I knew they were just not right.

But I have never had a sweet tooth, so maybe that contributed to my aversion.

Dec 19, 2009
aces551 in General Topics

Foods that you are embarrassed to tell people you actually eat (a.k.a. foods you only eat when alone).

Yes, eating fruit peels, skins, cores, etc. probably is a generational thing. I am 39, so my 1st grade teacher, who was already pretty old-ish at the time, probably lived through the last days of The Depression in the '30's.
Then she lived through World War II, obviously. So that generation of folks really learned to never waste anything, especially food.

And your former teacher, Mrs. Smith? Sounds like everything she did was basically illegal. Can you imagine a teacher getting away with things like that now days? She'd be crucified.

Dec 19, 2009
aces551 in General Topics

what's your opinion of shows like Top Chef?

I'm completely addicted to Top Chef. Including the Masters edition.

I also enjoy, in no particular order:
Man V. Food on Travel Channel
Chopped on Food Network
Chef Academy on Bravo
Iron Chef America on Food Network
Food Network Challenge on.... yes, Food Network
Anthony Bourdain No Reservations on Travel Channel
Next Food Network Star (airs only once per year)
Triple D (diners, drive-ins, dives) on Food Network
Ramsay's Kitchen Nightmares on Fox

When I'm home, I usually just leave The Food Network on all day, just to keep me company while I am cleaning, cooking, on the computer, whatever.

Now, on another note, I hate a few cooking shows as well. Namely "Unwrapped" and "Good Eats". I really like Alton Brown, but Good Eats just gets way too technical and detailed for me to enjoy.

Dec 19, 2009
aces551 in Food Media & News

Top Lines from Top Chef

What in heaven's name, IS the actual consistency of "doll head"? What in the world?

Dec 19, 2009
aces551 in Food Media & News