chowser's Profile
Food Network Star, Episode 3 - Chopped Lite (SPOILER)
If this doesn't work out for Justin, I think he should be cast in the next Rocky Horror Picture Show. He won't need make up. Like this:
http://www.google.com/imgres?q=justin+warner+food+network&um=1&hl=en&sa=N&biw=1600&bih=785&tbm=isch&tbnid=EdwgM6M5JKu3fM:&imgrefurl=http://www.foodnetwork.com/justin-warner/index.html&docid=b-yRIWHvB5mZuM&imgurl=http://images.scrippsnetworks.com/up/images/0185/0185256_480x360.jpg&w=480&h=360&ei=4PvDT5f_J4Ls2gWNjMiEAQ&zoom=1&iact=rc&dur=488&sig=106429482816540261672&page=1&tbnh=131&tbnw=165&start=0&ndsp=31&ved=1t:429,r:13,s:0,i:104&tx=88&ty=62
http://pichaus.com/curry-gif-tim-show-@ef820cba3e9a95a070dc5266efa891dc/
Need Cookie Suggestions
I love Chow's ginger chews:
http://www.chow.com/recipes/10071-super-sized-ginger-chewies
If you use shortening for part of the butter, you'll get a taller cookie with more the Archway consistency.
Bacon Wrapped Shrimp-"Lend Me Your Recipes, Please"
I've baked on high but recently have broiled it 2-3 minutes per side. I like to put a sliver of jalapeno where the vein was, then sprinkle brown sugar on top. Either that or use jalapeno jelly.
Food Network Star, Week 2 (SPOILER)
As Alton Brown put it, he's looking for someone they can mold into a marketable commodity. It is TV, after all, and this isn't Chef Hunter so I understand it. I do like that it's been drama free so far and they all seem like nice people.
Cooked chicken bones for stock
Definitely. Save all carcasses. The funny thing is my FIL and I always try to call the turkey carcass first at Thanksgiving. Everyone else thinks it's trash.
Food Network Star
Did any of you ever see Brian Boitano's cooking show (I know people here made fun of it but I really liked it) where he was using ricotta and said, "Or as Giada would say 'reeeecoooottttah." It was funny--all in good humor, not in a mean way.
Cooked chicken bones for stock
As everyone said, definitely. The other thing you could do is poach the chicken, remove the meat when cooked and add the bones and all back in and continue to simmer until you have stock.
Need help with a chuck roast----how long does it have to cook?
How long has it been cooking? It usually takes me about 5-6 hours on medium.
Best Recipes you have ever found on Chowhound Home Cooking board
There are so many and the more I think about it, the more there are. The biggest one for me is the No Knead bread. I started w/ that and now make different kinds of bread often. It was the gateway drug to my bread starch-fest.
Best Recipes you have ever found on Chowhound Home Cooking board
Yes, that and krissywats' Elvis cake are two I make all the time.
http://chowhound.chow.com/topics/438182
And, there's this lemon mascarpone mousse:
http://chowhound.chow.com/topics/604437#4516002
Along the lemon mascarpone idea, this cake is another regular:
http://www.epicurious.com/recipes/food/views/Lemon-Layer-Cake-with-Lemon-Curd-and-Mascarpone-107898
Cakes for Outside Wedding
I've done it, as a nonprofessional. Try using southern frostings that are made with ho weather in mind, like boiled frosting followed or 7 minute frosting. If you want buttercream, use Crisco. It will hold up, unlike cream cheese or butter. If you are going to tier, do it last minute. Use more dowels than you normally would. I'd love to hear how professionals do it.
Food Network Star, Week 2 (SPOILER)
There are also no disagreeable characters yet, too, for added drama. No Penny type ratings getter. Josh is awkward but seems like a likable enough guy. No villains?
Calorie listings at chains
Yes, a big part of it with special orders is getting the message across, especially when a place is noisy, or you have to talk over a barrier (I'm short and sometimes don't clear it). It's almost like a game of operator.
Calorie listings at chains
I just found this and love it. I rarely eat at Panera's but do choose it over other fast food chains.
http://www.paneranutrition.com/NutritionCalculator.aspx
It shows you the calories in each item so you can custom order. What I'd love is if they had computers up front w/ the information as you order. You can place your own order and just pick it up. I'm Sheldon enough that I'd like to avoid social interaction when I can, especially when I'm special ordering.
Food Network Star, Week 2 (SPOILER)
It was no surprise that she left. They didn't ask her to recreate the food. She was supposed to put her own spin on the food. Chicken and waffles is one of the easier ones to fool around with. She was just awkward overall.
I like the team challenge in being mentored by one person but if you're in a team that does well, you get pulled along, eg. rock star guy who doesn't seem to know what to do socially or know when he's bombing. He should have been in the bottom.
Needed: A fabulous bone-in pork chop recipe, please!
I like Cook Illustrateds' method. You can improvise on the sauce but it is good as is, too. I found it here:
http://foodiewife-kitchen.blogspot.com/2011/03/cider-glazed-boneless-pork-loin-chops.html
It's for boneless but on the bone would work fine.
Food Network Star
Bob and Susie are business people, the managers. They have to be able to hire the right people. They don't have to do the job themselves. This show is really one long job interview. As much as people here might complain about Food Network, it's doing really well ratings/marketing-wise so Bob and Susie know what they're doing.
In a show that determines who gets to be the host, it would make sense for the audience to vote. Who they would watch is important. It really doesn't matter what the food tastes like. That's why Sandra Lee is so popular.
No knead pizza dough question
I've never had that problem w/ sugar but maybe the recipes already adjust with more hydration. I'd rather add more water than buy that expensive specialty yeast!
No knead pizza dough question
Really? Sugar feeds the yeast. It shouldn't retard it.
No knead pizza dough question
That's what I've decided but think it's funny in that case that so many sources say it since people wouldn't normally add that much to begin with.
Calorie listings at chains
Awesome on the weight loss. As the saying goes, you can lead a horse to water... I counsel people on lifestyle changes and having the labels is a big help. I can't imagine how much harder it would be if there weren't any.
Why aren't eggs more prevalent in traditional Chinese/Taiwanese breakfasts?
This might be an americanization but I've had tea eggs (and hard boiled eggs in braised pork belly over rice porridge), salted eggs (hard boiled eggs marinated in very salty water for days/weeks), and salted scrambled eggs w/ tofu (and sometimes shrimp and tomatoes) and scallions for breakfast. And something like this:
http://foodmakesmehappy.blogspot.com/2007/12/scrambled-eggs-with-tomato-every.html
My mom was big on improvising, though, so many could have been her creation. Or, maybe they're not typically breakfast foods but she served them as such?
She also made variations on oyster omelets/pancakes:
http://taiwaneseamerican.org/ta/2009/01/18/obsession-with-taiwanese-oyster-omelettes/
http://mikechujournal.blogspot.com/2010/01/taiwan-oyster-omelette.html
Cake mix vs. scratch
Apologies for posting this but he's really popular:
http://www.youtube.com/watch?v=kffacxfA7G4&ob=av2e
Just that being popular doesn't mean good. Catchy high voiced bubble gum pop tunes, gummy textures appeal to the general population.
A solution for too noisy?
The reviewer for the Washington Post does that. I find it helpful to decide what occasion to go to the restaurant.
No knead pizza dough question
I've read repeatedly that too much salt can retard the yeast. I'm pretty heavy handed with salt and have yet to find that to be the case.
Cake mix vs. scratch
Obviously since it's doing so well. Popularity doesn't mean good, at least not to me, or I'd be listening non-stop to Justin Bieber. He's yet to elicit a scream from me.
Food Network Star
It's just the demographics of Food Network, not home cooks that have a tremendous depth of knowledge but those who don't so she is bringing something to them. And, honestly, on food network, it's scripted with an entire staff that tries it and then teaches the host. All they need is a relatable person, not someone who has the knowledge. It would be different if it were live TV and people were calling in with questions. I've never seen her show but I thought I passed it in the evening? Maybe it's doing well?
Calorie listings at chains
Maybe not but it has helped some people. And we have no way of knowing whether the obesity rate might be higher if the information hadn't been available. I know quite a few people (possibly because I'm in the fitness field) who use it.
Calorie listings at chains
We do, though--it's on the nutrition label. It's not always easy but you can get a general idea. It's eating out that surprises me the most. It would be interesting if they could make a calorie monitor for everything we put in our bodies. But honestly, I think 90% of people wouldn't bat an eye. Or, they would for a short time but then let it go.
Calorie listings at chains
I wouldn't expect it to. Kids don't think long term. Let's be honest--most adults don't think that way either. But, like a lot of information out there, eg hidden fees, it's good to make it available for those who care. It's like the cost on the menu at Starbucks. I'm sure most kids who frequent it don't look.
