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hells kitchen new season...

:) I do the cooking in my family.. my husband eats it. I told him to set up some episodes online today and he said, "I could be a chef after watching these shows." I replied, "Oh yeah, what would you cook?". His reply? "Scallops with risotto." Love it.

Jun 12, 2012
turnerm3 in Food Media & News

hells kitchen new season...

I love Hell's Kitchen, Kitchen Nightmares, Ramsay's Kitchen Nightmares, the F word, Master Chef, and Ramsay's Best Restaurant. Gordan is quite different for the American audience, but I enjoy the variety. I happen to enjoy a "good reality show" so Hell's Kitchen fills that TV spot for me. No, Hell's Kitchen isn't really a food show at all. It's a drama and I enjoy it for that. I suppose I could watch The Bachelorette or Survivor for it, but I like my Hell's Kitchen fix. If you take it for what it's worth (and care to watch that sort of thing), Hell's Kitchen is still that - DRAMA.

Jun 12, 2012
turnerm3 in Food Media & News

Family foods I thought was normal

In my house, the juice from vienna sausages was pure gold. I also never ate beans without "weiners" and didn't experience meat in my Ragu/Prego until I left home. My husband jokes with me now, since I'm so into food. Though I've grown up and my tastes have matured.. potted meat still holds a place in my heart.

Jun 01, 2012
turnerm3 in General Topics

good minestrone soup recipe

I adore minestrone! Most recipes call for small pasta cooked in, but for reheating that's a nightmare (bloated, waterlogged pasta). There are the obvious ways around that (adding fresh pasta during reheating) but I like to make my lunch for the week and not worry about overcooked pasta. As others have mentioned, parmesan rind is KEY! I have tried it without the rind and, well, it sucked. I'm a health-conscious person so this recipe reflects that. I added some of the veggies just for their nutritional component but have found they add to the overall flavor based on my palate

1 onion, chopped
1 bell pepper diced
2 stalks celery, chopped
3 carrots, chopped
2 zucchini, peeled and chopped
1 small head cabbage, chopped
1 bunch kale, stemmed and chopped
48 oz vegetable juice plus 2 cans of water
2 knorr homestyle chicken stock gel things
1 can cannelloni beans, rinsed
14 oz can diced tomatoes
1 t. crushed red pepper
4 sprigs fresh thyme
2 bay leaves
1 large parm rind
dash dried oregano, garlic powder, onion powder

Heat vegetable oil over med-high heat in a large stock pot, add onion, pepper, celery, carrot, and zucchini. Season with salt and pepper. Saute 6-8 minutes. Add cabbage, reseason, and saute 3-4 minutes. Add kale, season, and cook 3-4 minutes. Add remainder and bring to a boil. Simmer gently for an hour.

It's important to taste as you go along. Depending on how ripe your veggies are and the season, the taste will vary. I like to finish off with some fresh basil off heat, a nice chiffonade. I also like to pull out the spent rinds, dice, and add back in. Sometimes I add some diced cooked sausage. It's such a versatile recipe. If you have homemade chicken stock, it will take this soup up a notch. If you hate kale, substitute.

Apr 14, 2012
turnerm3 in Home Cooking

How many different knives do you use daily ?

I'm feeling quite inadequate as a newbie here.. just my wusthof chef's knife. The rest of the block seems useless at this point. Veterans, care to point me to other threads?

Mar 30, 2012
turnerm3 in Cookware

Family of 5 unpretentious food lovers coming to Clearwater In July - need recommendations

Munch's fried chicken is just divine. Waltz's is also wonderful, but pricey. You get what you pay for, but it's a small dining area and more adult-friendly omho. My personal favorite in the area is Westy Grille and Pub. I know it sounds more like an adult restaurant, but it's kinda like a Buffalo Wild Wings minus the mediocre menu with tv's and beers for adults. The chef is great, foods wonderful, and prices are good.

Mar 29, 2012
turnerm3 in Florida

Why did my fried chicken burn?

I was cooking at 375 and after I dropped the chicken in, the oil only dropped to about 350. I also wonder if I had so much oil and added too little chicken (not wanting it to drop so much) that the temperature didn't drop enough. Next time I think I will start at 350 and be sure to add enough chicken so the oil drops to 315-320. Thanks!

Mar 29, 2012
turnerm3 in Home Cooking

Why did my fried chicken burn?

Thanks a lot, I will try that recipe. I do not live at high altitude, but was cooking at 375. Even after I dropped the chicken in, the oil only dropped to about 350-360. I also wonder if I had so much oil and added too little chicken (not wanting it to drop so much) that the temperature didn't drop enough.

Mar 29, 2012
turnerm3 in Home Cooking

Why did my fried chicken burn?

I brined in a buttermilk milk, then let air dry per ATK, then dipped in a flour/cayenne/S+P mix
I have never had problems with a recipe.. let alone twice..

Mar 28, 2012
turnerm3 in Home Cooking

Why did my fried chicken burn?

Bringing up a dead post.. tried America's Test Kitchen's fried chicken tonight in my Le Creuset. They say to heat oil (peanut.. i used vegetable) to 375 degrees then drop in brined, dried, and dipped chicken and cook 7-10 mins covered. I followed all the directions to a 'T' (thermometer, brine, dry, etc) and within 3 mins I could smell it burning. Finished the chicken in the oven at 350 with an instant read... took almost 20 minutes. The last time I tried fried chicken I tried Ina Garten's recipe with a *different instant read* and had similar results. I don't get what I'm doing wrong! I have never failed twice at a dish! Any ideas?

Mar 28, 2012
turnerm3 in Home Cooking