chiffonade's Profile
beef loin tip steak (flap meat) - info please
I just happened upon this post and this stuff is wonderful. I usually marinate it in soy, worcestershire, brown sugar, chopped garlic and sliced onion. I grill it till rare and for some reason the very best way for me to slice it is with my boning/filet knife. No dea why...LOL. Costco in FL had it all the time but it's nearly impossible to find in Costco in Atlanta.
Notable names in cooking show history?
Nathalie Dupree is on FB and has many fans as friends. She comments on their posts. Not all the celebs comment on fans' posts.
Notable names in cooking show history?
Caprial Pence made some brilliant food but she was the first TV chef I ever heard mispronounce "mascarpone" as "MARscapone."
Notable names in cooking show history?
One of my favorite books is from that series - Great Chefs of the West. I still make those recipes today. There is a show on Local PBS here in ATL - Same format, the chef cooking in his/her own restaurant. Discovered SO many great restaurants here because of that show! It's sad though when you watch 30 minutes of a chef preparing a dish that makes you salivate only to find out the place has since closed. :(
Notable names in cooking show history?
When my daughter was about 3 she was so enthralled by Cuisine Rapide's theme song, she'd stop WHATEVER she was doing and watch TV until it was done. I told her the name of the chef on the show. After that, anytime she heard the theme she'd say, "Mommy! It's PEW-R FRAY-NEE!"
Notable names in cooking show history?
Nathalie Dupree is on FB and has lots of fans as friends. She also comments on their posts.
Notable names in cooking show history?
"vintage postcards I have saved over many years, and there was one from Dionne Lucas to my mother."
Holy cow! What a find! Dionne Lucas is credited with having the first cooking show by a woman. I wish there were more information about her. I'd love to know more.
Notable names in cooking show history?
" I suggest that Emeril is the single prime candidate for what made the cooking-show genre explode."
So many came before Emeril that you might be giving away your (youthful) age. Emeril enjoyed a career that skyrocketed because so many cleared the path (with their chef's knives) before him. What I WILL give Emeril is that he appealed to a lot of young people. I can remember my daughter at about 10 with a couple of her friends remarking "I like him - he's fun." At that tender age, positive influences regarding cooking are SO IMPORTANT. What kids learn early on sets the tone for how they deal with things as adults and if cooking was represented as FUN there will be fewer adults whipping together Sandra Lee Instacrap.
Sex on a plate/bun/napkin/hand/cup/bowl or things that make you go *insert homer slobber sound here*
The Beef Wellington at One If By Land, TIBS. The pastry and pate melt in the mouth and the perfectly done filet reminds you, if ever so subtly, to chew.
fudgey brownies
I had the fudgy experience just reading this - copied and will try next time I need brownies. Thanks!
How to Make the Densest, Fudgiest Brownies?
Hi - I visited the TVFN link you posted and was about to print the recipe when I decided to read the reviews (at the time I visited, there were 299 reviews). The top reviews ALL refer to this brownie as "cakey" or some incarnation of the word "cake." I'm searching for a truly fudgy brownie - which brings me to a question... Is there NO WAY to make a truly fudgy brownie WITHOUT melting chocolate? I've noticed that self-proclaimed "fudgy" brownies also call for melting the butter. Is the melting of chocolate or butter simply unavoidable to make a fudgy brownie?? TIA.
My NY Times / Dorie Greenspan /Pre-Thanksgiving Pie Testing Extravaganza
I made the T-giving Twofer Pie at T-Giving 2006 and I'm afraid it's going to become a staple item at T-giving. (Like I have room for another staple...)
Carrabba's and the most blatent lie ever!
...It might be sacrilege to admit to liking a chain restaurant ...
I fully agree. As much as Carrabba's is a chain restaurant, it is hands down, the most highly consistent (chain or not) in providing flavorful, authentic Italian food. I live in FL, where every other building is a restaurant or food retailer of some sort. Carrabba's is wonderful and I have never had a bad meal there.
My favorite dish is Rigatoni Martino. Large rigatoni with huge pieces of grilled chicken, mushrooms, onions, tomatoes, and grated ricotta salate on top. Another fave are the Mussels - beautiful wine and garlic sauce.
The calamari is second to none and never cooked over a minute and 20 seconds. (Can you tell I sit at the pasta bar??) Have them bring you BOTH the Ricardo sauce and the marinara.
Your first meal at Carrabba's will mark your last meal at (gasp!) Olive Garden (if you ever dine there). I promise.
Great for a celebratory dinner or any ordinary Tuesday night - Carrabba's never disappoints.
Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce
I'm also militant about certain recipes but you've got to expect this type of response if you put in rigid guidelines.
Middle Eastern Restaurants in Fort Lauderdale
New Lebanon Restaurant
2131 North State Road 7, Margate, FL 33063
(954) 969-0010
The vegetarian combo platter is outstanding. I love the warm fava bean spread as well.
Service is spotty if the place gets busy.
Belly dancing on Friday and Saturday nights - but call first to make sure.
Loooooved the Tabbouleh as well.
Good dipping sauce for these fried ravioli?
I'd like to suggest a creamy pesto type sauce. You could do a basil pesto and a SD tomato pesto - add some heavy cream to a pesto and you've got it. As for the SD tom - add a little extra olive oil and a touch of cream.
TOP MEXICAN IN FLA
Cancun Mexican
9818 USHighway 19, Port Richey, FL 34668
(727) 816-8483
This place is incredible. I have never had a bad meal there. It's decorated in the tackiest pinatas and the usual Mexican tchotchkes. The table numbers are written in chalk on the wall.
My favorite dish is their Menudo. You have to like tripe but if you do, it's heavenly. Menudo is served with warm flour or corn tortillas (I always have flour); chopped onions and chopped cilantro on the side (I usually dump the whole bowl of garnishes into my soup). The tripe is tender and the soup is fragrant and rich.
The LONE waitress speaks very little English and handles roaring hot plates bare handed. I always leave a huge tip because the food is dirt cheap.
The combination plates are great too. Salsa is dispensed in small-ish bowls but it's outstanding. Don't ask for more because you probably won't get it. The waitress is crazy busy and doesn't have time to refill your salsa. The entree when delivered will erase any hard feelings.
Whitemarsh Valley Inn, we won't be back.
Whenever I visit a place I can't stand, I ask my friends, "Have you been to (insert restaurant here)? Let me save you the trouble."
If a restaurant isn't willing or able to treat seafood with a gentle hand, they should forego serving it.
Oceanic Market -- Tampa's Asian Grocery
Thanks so much - I will remember that. I actually tried to mapquest some directions recently using "place name" but it didn't work. I was happy to stumble upon the addy for Oceanic in another thread. I can't wait to go - I have a whole list of ingredients I need :D.
Need Address to Oceanic in Tampa
YOU ROCK! I can't find anything about Oceanic on Superpages.com and I can't mapquest it without an address! Now I have something to do this weekend! :D
Chiffy
Oceanic Market -- Tampa's Asian Grocery
YES, YES! I need the address too! I am not picking up any listing for Oceanic Market on Superpages and I can't mapquest it without an address. If anyone reads this and knows the address, please e-mail me at chiffonade@hotmail.com - Many Thanks! :D
