DGresh's Profile
Food Network Star, Episode 3 - Chopped Lite (SPOILER)
I agree that it probably wasn't a setup. But something I wondered about, is that they have their 30 minutes to make their food, then they spend the next (apparently) X minutes to get mentored, do their pitch, THEN the food gets eaten by the producers. (Last week they had at least 15 minutes of practice time before the filming of the pitch; apparently this week was more on-the-spot) Isn't the food a bit old and cold by then?
Food Network Star, Episode 3 - Chopped Lite (SPOILER)
Justin annoys me. Especially his lips :)
Food Network Star, Episode 3 - Chopped Lite (SPOILER)
I also was annoyed by the "teaser". What on earth was the point of that. And it was time for Josh to go; he would have been on the bottom last week if Team Giada hadn't won. He's a mess on camera.
How Should Recipes be Written?
I've rewritten two; Goin's chicken and bread salad (because hers extends over some 3 or 4 pages!) and a bibinbap recipe from the NY Times because it has so many steps with different combinations of garlic/soy/sesame oil that I rewrote it in shorthand.
ISO excellent non-chain ice cream, anywhere in Westchester
Thanks for the heads-up-- today we bribed my daughter to go on a walk with us with the promise of ice cream afterward! Fortunately we got out of there and home before the deluge. I'd never been; I had the toasted almond, which was tasty, but I found the almonds a bit too textural for my liking. But it's nice to know the place is there.
Food Network Star, Week 2 (SPOILER)
I have appreciated that at least so far, the folks are nice to each other and supportive. I really don't like watching mean people. They seem fairly competent in the kitchen over all. I find it interesting that the "mentoring" is almost entirely around the stage presence rather than the cooking; esp since the premise is that "we can teach anyone to cook, but we can't teach star quality"
What would Emily Post do? [moved from New Orleans]
Yes, that golden age is *always* just a few decades ago, isn't it :)
Food Network Star
I, for one, on this "bus tour" episode was annoyed with Giada's "flamboyant" correct pronunciation of Italian words. I personally find it distracting and somewhat pretentious. I know there are those who will disagree, but I just don't like it.
Around the World in 80 Plates [Split from Top Chef thread]
The Barcelona episode was better (IMO) than the previous ones. At least the challenges are a little less "silly" to get the important ingredient. And Nookie is definitely growing on me; he seems knowledgeable and sensible.
How Should Recipes be Written?
the peeve I have is when an ingredient is used twice and they don't say "divided" in the ingredient list. This has burned me more than once if I don't pay attention, and add the entire amount in the first stage. I also get irritated at the (minority) of recipes that list things from "most" to "least" rather than in the order you use them. I also like little helpful hints like "add the next six ingredients, rosemary through garlic" rather than simply making me count. I like things well-paragraphed, so I know when I've finished a "stage" and I don't have to go searching.
Food Network Star
exactly. I watch these competition type shows, but nothing else on FN.
What to do with a whole smoked pheasant?
Thanks AdinaA and jmcarthur8. Your ideas sound terrific!
What to do with a whole smoked pheasant?
I'm confused-- this is already fully cooked and smoked.....
Ithaca restaurants
We ate at Just A Taste last Friday and really enjoyed it. We also liked their "flights of wine" idea; it's fun to try a sampling of a number of different wines in a "theme". The food was all great, and the backyard patio a very pleasant place to spend the evening.
barVino in North Creek
We went to barVino in North Creek on Mother's Day and had a really nice dinner. It's a tapas-type place (but not Spanish in menu orientation) and everything was very good. We had a huge bowl of mussels (they offered them four ways, for $11 each), a spicy lentil dish, and a pork belly on a crazy-good cabbage mustard slaw. They have some interesting beers on tap and a small, but nice, wine list. Friendly service and reasonable prices, it's definitely worth checking out if you are in the area.
What to do with a whole smoked pheasant?
Yesterday we stopped in to a smokehouse in upstate NY, and purchased a bunch of stuff, including a whole smoked pheasant. Now I'm wondering the best way to use this bird. Any ideas? We are a small family, and I don't have any big parties on the horizon.
Food Network Star
Right from the beginning I noticed differences in their choices of the five. Bobby first, I was impressed with the cooking experience of the people. Then Giada, who seemed to pick "pretty" people. And Alton seemed to pick "interesting" people. Giada's smile drives me nuts. It's like a package of Chiclets. I do like Ippy though. He's adorable.
Around the World in 80 Plates [Split from Top Chef thread]
I agree; it showcases the worst aspects of "eating" not "dining". I watch all the cooking reality shows but have *never* watched Survivor-type reality shows. Now I know why. I will probably watch the next one or two, but if they are like this one, that will be it.
Chopped All-Stars Finale (5/6/2012) [SPOILERS]
Well they definitely didn't give Jeffrey Z the credit for being the "newest Iron chef" so that would be consistent with your suggestion.
Chopped All-Stars Finale (5/6/2012) [SPOILERS]
I don't think Penny's crust had a required ingredient in it, though, did it? I could certainly be wrong.
Chopped All-Stars Finale (5/6/2012) [SPOILERS]
well, saying that she could brag that she "beat" Symon, after it was completely obvious that she only squeaked by because he forgot his okra.... and saying that she "knows saffron better than Amanda"... that's kind of obnoxious. I didn't hear any comments like that from the other guys.
Chopped All-Stars Finale (5/6/2012) [SPOILERS]
Yeah, that got me too. She was clearly more interested in auditioning for her own middle-eastern-themed show than actually winning money for her charity.
Chopped All-Stars Finale (5/6/2012) [SPOILERS]
Yeah, the "bragging rights" was ridiculous. As was her complaint about "who knows saffron better?".
I love Marcus, but as many remarked on in one of his other competitions, he *does* make soup a lot!
One Nice Dinner in New Haven
My daughter just finished her freshman year at Yale and we hit a bunch of restaurants over the course of the year with help from Chowhound. We had dinner at Zinc on Saturday night and it was our favorite so far, really terrific. We've also been to Istanbul Grill, Thali, Kudeta, Heirloom, and Ibiza, and have enjoyed them all, but those duck nachos at Zinc were out of this world!
Need help with Science Fair food
These should go quickly:
peaches
cooked beans (like kidney beans) (these smell really bad pretty quickly)
milk
WD-50 to remove a la carte options, replace entire menu, May 10th
One thing that I didn't quite get from the article-- it said "all new menu-- everything must go" and then there's the "greatest hits" which seems to negate that.
Chopped All Stars 4/29 with spoilers
It seemed like Amanda really wasn't pleased with Marcus's entree round; I guess the other judges liked it a lot better. Personally I'd rather eat Alex's entree; Marcus's didn't look all that appealing.
Chopped All Stars 4/29 with spoilers
I enjoyed this episode. I thought all four chefs did really well (and editing or not, I was surprised Alex didn't win). I thought the overall strength of the chefs surpassed the general level of the Iron Chef episode-- it seemed like the judges were really looking for tiny things to critique.
CSA in Westchester
I absolutely don't disagree with you about cost (I'm a member of Stoneledge). For me, part of the point of the CSA is that it "forces" me to buy things I might not otherwise, and to need to sometimes be creative with what the share brings.
Anyone watch Portlandia the TV show skewer foodies? (possible spoiler)
I absolutely thought of the Portlandia chicken skit when I saw that article in the Times about a nice "retirement" for Portland chickens. very funny
