Christina D's Profile
food you are leary of ordering
That would be my husband's pick. He'll only eat Thai if I make it. He says that Thai food he's had at restaurants have an "off" or metallic taste (and believe me, we've tried lots).
Hubby's at an Iron Chef-style event right now and it's *killing* me!
It's a team-building exercise for work, so spouses aren't invited. We were talking about the possible "secret ingredient" and options for him to consider. They have 90 minutes to make an appetizer and entree.
I figured that the ingredient wouldn't be expensive, so therefore seasonal or supermarket cheap. My best guess was asparagus. My first thoughts were a chilled asparagus and pea soup with mint for the app, and an asparagus/wild mushroom risotto for main.
Have you ever been in one of these? What was the ingredient? Or, what would your guess be for the ingredient and what would you make? Take no longer than about 30 seconds after you choose your ingredient to decide on your dishes. The extent of the pantry is for you to decide.
food you are leary of ordering
Do martinis count? I can never get one properly stirred or made with decent (Noilly Pratt) vermouth. It's always just gin that had maybe been introduced to some cheap vermouth once, shaken beyond recognition and served in a glass the size of a punchbowl.
Also, +1 for crabcakes. I'm from Maryland and the best ones are always made at home.
you are granted a magical wish
Just to be clear...did this food fairy previously reside in Judgement City ("Defending Your Life")? If so, and I can eat as much as I want and never feel full or gain weight, I'd like the *entire* tuna casserole, please. Nothing more than a pepper grinder and a fork needed as accompaniements. And, we're talking old school TC...Kraft Mac & Cheese, canned tuna, canned peas and a gelatinous glop of Cream of Mushroom soup.
I know I may get my 'hound privileges revoked, but that's my wish. Maybe throw in a nice bottle of French Chablis and some guilty pleasure on the tube. Ahhhh, heaven.
your favorite food movie..
My first thought was Like Water for Chocolate and I agree with Julie & Julia. My favorite, though, has to be Ratatouille.
"He's ruining the soup!"
How many people buy supermarket chicken and meat?
Your concern for your family is admirable, but I think worrying will kill you faster than supermarket meat and farm raised fish.
We'd all like to buy the best of everything, but even farm-raised, frozen shrimp from Belize beats the hell out of a Hungry Man dinner.
Breathe..no foodie hell for you.
Say what?? Cooking comments that baffle you
I wonder if she mistook "organic" for "genetically modified"?
Who knows. More organic carrots for you!
Unrefrigerated side/snack
What about a panzanella salad? Tomatoes, basil & croutons with a red wine vinegar dressing. Tomatoes are better at room temp anyway and there's nothing in it that requires refrigeration.
Anyone else like to see some new innovative cook shows on Food Network?
It appears that FN has become the MTV of its genre. Sad, indeed.
Foods you dislike buying—but sometimes need to
Ooh...awesome idea! I'll definitely try it. Thanks!!
New thread for discontinued products
Spatini. How am I to make my grandmother's sauce without it? Sure...I've bought the knockoff version from Top Secret Recipes, but it just isn't the same.
Two favorites from Ben & Jerry's...Devil's Food Chocolate Sorbet (light & dark chocolate swirled, very creamy and whoa chocolatey) and Southern Pecan Pie. Actually, I might be glad that one's gone. I couldn't walk by it in the grocery, nor in my freezer.
Foods you dislike buying—but sometimes need to
I *hate* buying chicken stock. I should have it in my freezer and when my demand outlasts the supply, I'm forced to buy the supremely inferior boxed schlock.
I also hate buying Cream of Anything soup. I've started making my own flavored bechamels to avoid having to do so.
Also, having just gotten acquainted with my Kitchen Aid grinder, I hesitate to buy any ground meat. I'd rather do it myself.
Anyone else like to see some new innovative cook shows on Food Network?
Sadly, I think that ship has sailed. When I was learning to cook (many moons ago), I found the shows to be informative. They weren't flashy, but they were educational. TFN now seems to be appealing to the lowest common denominator, with The Cooking Channel not far behind (Bitchin' Kitchen anyone?). The reality/competition shows and over exposure of Giada, Paula, Bobby etc. do absolutely nothing for my knowledge or passion for cooking.
I've found myself tuning in to public television more often than not for the type of programming you mentioned. Again, nothing flashy about it, but I do come away having learned something new.
Kitchen Aid Meat Grinder -- Gray Ooze
What you've written is consistent with my experience. Nice post.
"Least Favorite Vegetable" Poll
I've not tried kohlrabi because I have no idea how to either prep or cook it. Recs?
"Least Favorite Vegetable" Poll
My father (who will eat anything) flat out refuses to eat turnips. Apparently, my grandmother would slip them into dishes and tell my dad they were potatoes (turnips were cheaper).
"Least Favorite Vegetable" Poll
My favorite way to have okra is to skewer, brush with sesame oil, s&p, then grill. The most important thing is to pick small pods. Large ones will be tough and stringy.
Spending the BIG 50 in NOLA -
We went to NOLA for my husband's 50th last September. We really enjoyed the food, music & atmosphere at The Three Muses on Frenchmen St. We sat for hours ordering drinks and small plate after small plate, all the while enjoying the live music. It's the first place I'd go back to (ok, maybe second after Galatoire's). Enjoy!
Your Perfect Sandwich
Cold weather...the After Thanksgiving sandwich (details given earlier in this thread)
Warm weather...Lightly sauteed Chesapeake Bay soft crab, sliced Maryland tomato, crisp lettuce & mayo, all on soft wheat bread (white for the purists).
Your Perfect Sandwich
Fresh french roll, cold gravy on one side, mayo mixed with homemade cranberry chutney on the other. Sliced turkey (white or dark), oyster stuffing, and fresh arugula. Pair with a couple mimosas, pajamas, and whatever tv marathon happens to be on. Sheer heaven!
Question from a novice sausage maker
Thank you all for the suggestions. We do indeed put the cubed meat in the freezer, but maybe not as long as recommended. I will make sure to get a pork butt and give it another go!
What to do with all this carrot puree?
You've got some great ideas on what to do with your puree. Word of caution on the book...I gained five pounds after reading it. LOL!
I've come to the conclusion that French women don't get fat (Parisians in particular), not so much because of their eating habits, but because they walk *everywhere*. We spent two weeks in Paris and I ate more sausage, cheese, and bread that I had life to date and gained very little. My feet, however, paid the price.
Bon Chance!!
Question from a novice sausage maker
My husband and I have recently begun to experiment with making homemade sausage. My question relates to the cuts of pork used in the process. In our last attempt, we used pork shoulder. The problem was that by the time I removed the sinew and connective tissue (to get a clean grind and avoid the dreaded "smear"), I had lost half of the roast.
Given the time involved and the yield, I thought that using a piece from the loin and adding fat back would be a suitable substitute.
Any thoughts from those more experienced in charcuterie?
TIA!
How to serve unshelled nuts?
I have inherited my grandparents' old nutcracker and pick set. My siblings and I have fond memories of making quite a mess with shells and nut pieces at Christmas when we were children. As an homage to my recently departed grandmother, I'd like to surprise them on Christmas Eve with our favorite retro snack.
My question is this...do you roast the nuts in the shell before serving? Is it worth it trying to season the shells? I have whole pecans, almonds and brazil nuts.
TIA!!
Diabetic cookie recipes?
Hi, all. My FIL is a newly diagnosed diabetic and I'd love to give him some "safe" cookies this Christmas. Does anyone have a recipe or two that might work? I've seen so many recipes online, but I don't have a lot of time to experiment. I thought the safest route would be to use recipes that have been tested and recommended by my fellow 'hounds.
Thanks so much!!
