natewrites's Profile

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Saying thank you to the host

Weezie, me too.

Jan 28, 2014
natewrites in Not About Food

Do you watch you tube for cooking?

I have youtubed various unknowns like OMGpaleo's site on Youtube.

But mainly, I use Youtube more for home-fix-it projects like last summer, to learn how to use concrete patch on my front stoop.

Jan 28, 2014
natewrites in Food Media & News

Incorrect Recipe Directions Yet Again on Food Network

Interns, exactly. That's what I was thinking. . . . I'll have to check out FN's site and see if they have an "error" button or whatnot. Thanks!

Jan 28, 2014
natewrites in Food Media & News

29 signs you worked in a restaurant kitchen

They forgot some, like you use a grease pencil and write the dates on everything (prevent spoilage), lol.

Jan 12, 2014
natewrites in Food Media & News

Bitchin' Kitchen - Are they kidding???

I dunno. As a single woman, I LOVE her humor. I'm sick of all the family-oriented cooking shows.

So she makes some pretty funny cracks at her ex's, some killer fashion-statements, and then some hunky guys, like the ripped guy with his shirt off all the time, popping by, and what's not to love?

I love her sarcasm and making fun of bad bands like Nickelback. You go, Nadia G!

The People On America's Test Kitchen and Cook's Country

Earlybird, lol. Perfect!

Jan 12, 2014
natewrites in Food Media & News

Pioneer Woman

The show doesn't challenge me one iota. It seems tailored to people who know little about cooking, and it is utterly corny.

Her mousey voice also grates on my nerves.

I am utterly puzzled why the show is as successful as it is, especially when there are other lesser-known PBS cooking shows/biogs that are more challenging and healthy out there.

Simple yet delicious meals to freeze?

Chilli is good. You should make it and freeze it in 2-serving sizes, so she can throw it in the crockpot when it is convenient . Soups, all the way around are good because you can save a bit for yourself while also giving the rest away.

Jan 12, 2014
natewrites in Home Cooking

Holiday Parties

Sounds yummy. I love soup parties.

Dec 17, 2013
natewrites in Home Cooking

Why do my slow cooker recipes always taste bad?

The key here is to realize that not everything can go into a crockpot, and I'd say that a recipe has to be DESIGNED for a crockpot to be successful.

I'd get a good cookbook for crockpot cooking only, and make sure to read all the reviews posted about the book on Amazon.

The best crockpot cookbook in my opinion is Best-Loved Slow Cooker Recipes by Publicans International. There is an eggplant couscous recipe in there to die for.

http://www.ebay.com/itm/like/38079333...

Sadly, I think it's out of print, but I found it on E-bay.

Dec 17, 2013
natewrites in Home Cooking

What Christmas food gift can I make that will fit into coffee mugs?

Homemade hot chocolate mix in a pretty glassine bag. Also, pair it with one homemade jumbo marshmellow (use Ina Garten's recipe) also in a glassine bag.

Tie up both with pretty satin ribbon.

Dec 17, 2013
natewrites in Home Cooking

Holiday Parties

What parties have you thrown for the holidays, and what did you make?

I threw an appetizer party for my cycling group and made Parmesan crisps, salmon canapes, baked brie, homemade fat-free chips and low calorie dip.

I'm hosting another party this Saturday for my writers' group, and right now I'm thinking venison slow cooker meatballs. But what else I'll make, I'm not sure yet.

So what have you guys made for parties this season?

Dec 17, 2013
natewrites in Home Cooking

I just found out one of my favorite restaurants will be on Restaurant Impossible...

What a fun post, even if it's old.

Many of the episodes have the same problems over and over again, so much so, that you can already spell out what's going on: 1. the restaurant doesn't make any fresh food, only gross canned and frozen. 2. someone on staff is an ogre. 3. someone on staff is a pushover 4. someone on the show always has to have a hissy fit then burst out bawling. 5. two family members do not get along. It's really the same show everytime, just a different restaurant. Although, I find myself drawn in anyway.

Dec 17, 2013
natewrites in Food Media & News

Incorrect Recipe Directions Yet Again on Food Network

OK, this has happened to my sister and I yet again this fall!

I go onto Food Network after watching one of my favorite shows to get a recipe, follow the recipe to a T, then it fails and I later find out that the recipe was posted to the website with errors in the cooking instructions.

Most recently, this happened this week, when Paula Deen's video posted one set of cooking times/oven temperatures, but whomever posted the actual recipe made mistakes.

Anyone else experience this? Frustrating! Why does this happen?

Dec 17, 2013
natewrites in Food Media & News

Pioneer Woman

I'm from South Dakota, and can't stand that show. Pioneer? I don't think so.

I'm sure she's a nice neighbor and all, but that's NOT pioneer living whatsoever.

Many of the recipes aren't really recipes, and are not challenging or interesting at all.

Dec 17, 2013
natewrites in Food Media & News

Anyone read dated cookbooks?

Heck yes.

I have a huge collection of what I will call "old timey church farm women" cookbooks.

The best are the ones from the 1960's-1970's who had contributors who at the time were octogenarians, submitting recipes that they have used their whole lives, particularly ethnic, old school recipes like homemade sauerkraut, lime pickles, piccalilie, apple butter, etc.

I'm NOT talking about the nasty jello or cream of mushroom recipes, but women who were submitting their and their mothers' recipes from the 1900's-1940's before processed foods were developed.

Mt. Rushmore, Deadwood, Black Hills of South Dakota!

Yup, sorry MWK that you didn't have a good culinary experience. This is why I posted this. Hopefully, chowhounds will see this and take note for their vacations. There's excellent food here, but it is in places like Rapid City, not near the tourist traps.

Jun 03, 2013
natewrites in Great Plains

Compared to your family, what new thing are you doing?

OMG. For me, that's 1. smaller portions 2. way less meat 3. eating before 8:00 p.m. And I could list way more things too, so what are you doing differently than your parents?

May 31, 2013
natewrites in Home Cooking

Compared to your family, what new thing are you doing?

What new cooking thing are you doing, that is not the way you were raised, that you are doing differently?

May 31, 2013
natewrites in Home Cooking

Mt. Rushmore, Deadwood, Black Hills of South Dakota!

To the first poster, you are spot on!

To the second poster, I'm so SORRY I didn't post this first. I could probably guess where you went. So I'm sorry.

Please come back to our beautiful area again, food-news in mind.

Food Network is here this weekend for their upcoming season of their food truck wars. IF you KNOW where the good food is, this place has it, but if you follow the tourism-chain of BS, you'll get taken.

May 31, 2013
natewrites in Great Plains

Entertaining and Solid TV Chefs

OK, I fat-fingered the word "entertaining" like an idiot. But those are good reponses! Primal Grill and BBQ University (might be one in the same) are fabulous!

May 31, 2013
natewrites in Food Media & News

Entertaining and Solid TV Chefs

Personally, I LOVE Diners, Drive-ins and Dives, with Guy because he cracks me up, a grounded dude and because that's what I like to do on vacation, and find the funkiest joints. So Guy's my "entertaining" chef.

Most solid for me would be Ina.

May 31, 2013
natewrites in Food Media & News

Entertaining and Solid TV Chefs

Who do you find the funnest (doesn't have to necessarily be the best chef) on TV?

Who do you find has the most solid recipes?

May 31, 2013
natewrites in Food Media & News

PBS FREAK OUT - Joanne Weir. Come on, PBS- you can do better.

LOL on the Mrs. Robinson riff. Couldn't agree more with MGZ.

I don't have cable, so I don't know some of the references and watch most of the cable TV cooking shows only at the gym.

Regarding her show, it's boring if you are already a fairly accomplished chef. I know most of what she's saying, and since she's not particularly funny or bawdy (Guy), or brilliant and adorable (Julia or Pepin), I'm just B.O.R.E.D.

May 31, 2013
natewrites in Food Media & News

Mt. Rushmore, Deadwood, Black Hills of South Dakota!

I moved here 14 years ago from a populous area and love it. Millions of people come here for vacations because of Mt. Rushmore, the Sturgis Motorcycle Rally, Crazy Horse, or come through here to hit the Rockies.

But if you don't know where to go for food, you can wind up with some fairly lousy fare from proprietors who serve microwaved distributor food.

So here's some tips for good eating:

The Alpine Inn, Hill City, the heart of the hills--a German-inspired lunch menu in a beautifully restored historic hotel. Night time menu features only a steak dinner with potato and salad, but it's good and wallet-friendly. Accepts only checks and cash though.
http://www.alpineinnhillcity.com/

Enigma, Rapid City--all organic menu, fantastic salads, steaks and specialties. Not exactly family-friendly but perfect for couples.
http://www.enigmarestaurant.com/menu....
Their "Fork and Knife Caesar" is the best I've ever had.

Custer (southern hills)--Sage Creek Grille. Open-faced salmon salad/sandwich is divine
.https://www.facebook.com/SageCreekGrille

Spearfish (northern hills) The Bay Leaf Cafe--uses locally-sourced foods. Wonderful charming, simple atmosphere.
http://www.bayleafcafe.net/menu.html

As a general rule of thumb, when you're in the tourist-trap towns (Deadwood, Wall, Sturgis), the food is fairly dismal, so it's best to drive to Hill City, Custer, Spearfish or Rapid City to eat.

You can always Yelp these if you're dubious, and no, I don't own, nor have friends who own, any of these places. I'm just sharing the foodie-joy.
Enjoy and happy vacationing!

May 31, 2013
natewrites in Great Plains

Ickky Party Dishes

What appetizer dish do you see at parties and think, "Ewe, ickky--not for me!"

I'm tired of seeing Layered Mexican Dip. When it's first presented, it looks so yummy, but after a few people (especially those slobs who don't use a spoon), glob it up all over the dish, or even worse, double-dip, or let their chips break off and just leave them in the dip, I just can't bring myself to eat it.

May 26, 2013
natewrites in General Topics

Campfire Cooking

The Boy Scouts have a site with lots of simple, partially-make-ahead food ideas that are good, like a variety of rollup ideas that are cheap, easy and do not spoil.

I go on a big camping trip every year with a friend from college.

Basically, we allow ourselves to be comfortable, so we bring along a two-burner Coleman for coffee, frying up eggs. She's a vegetarian.

Doing things in advance and preps at home before you LEAVE, in my humble opinion, allows for more fun at the campsite and less hassle.

Here's what I do:

Breakfast do-aheads:
At home, make peanut butter (or Nutella or a mix of almond butter, whatever)) rollups using torillas. You sprinkle in things like coconut flakes, raisins, craisins, whatever then wrap up well in plastic wrap. Keeps for a few days, especially if you put them in a ziplock after pre-wrapping with plastic wrap.

Granola bars: I make these in advance at home (Irecipe calls for 1 can of sweetened condensed milk which helps them set up really nicely) then roll up in plastic wrap and put in ziplock.

Lunches:
Bagels. Hard to dry out. Filling. Won't mold up. Toast slices on a stick, slather with mustard and semi hard cheese which need no refridgeration.

Dinners:
Couscous cooks up quickly at a campsite, and you can add in a can of drained black beans, a can of partially drained chopped tomatoes, a can of drained artichokes or black olives, heat, serve with parmesan cheese on top. Super easy and only need one pot.

Here's one if you're pressed for time and requires only two cans. One can of Spaghetti O's (yes, it's good, trust me, stop laughing) and then you stir in one can of drained black beans, heat, and serve with chopped green onions and shredded cheddar on top. It's good after a very long day of hiking, trust me, and it's high in fiber.

Pita pizza in foil packet-- pretty much self explanatory. I use 1-8 oz. can of tomato sauce per two pita pizzas for two people, cover each pita with half an 8-oz. can of drained sliced mushrooms, then sprinkle with shredded mozz or swiss. Put pitas on foil, making a light foil package, and put near the edges of the fire to sort of roast/bake until the cheese has melted. Watch that they don't burn.

It should be noted, that we park-n-camp, not backpack. You're way more limited with cooking when you backpack. In fact, when the occasion arises that I DO backpack, I just opt for carrying plenty of trail mix and jerky and skip cooking altogether.

I'd rather cook at a park-n-camp site where I have my grear, said stove.

Having said that, we've whipped out some incredible vegetarian meals over the years that were amazing, wine and cheese on the side. All from cans/boxed stuff for ease and more enjoyment by the fire.

Hope this helps.

May 26, 2013
natewrites in Home Cooking

The Single Most Overrated Dish

Meatloaf. And that goes for ANYTHING that you can make easily at home, too.

So that includes about anything you'd see on a typical diner's special of the day. B.O.R.I.N.G.

May 15, 2013
natewrites in General Topics

Wild mushrooms

A friend shared with me about 1 C. of wild mushrooms. I threw a few in a crockpot with some wild game, rolled a few in panko and fried and still have a few left.

I don't have many left and don't want to waste them.

Ideas?

May 15, 2013
natewrites in Home Cooking

Light summertime flavors?

How about a rustic green apple tart, the kind where you use no tart pan. See Ina Garten's recipe.

Bananna bread or cupcakes always feels springtime-ish for some reason.

May 15, 2013
natewrites in Home Cooking