bookwormchef's Profile

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Top Chef All-Stars - Ep. #7 - 01/19/11 (Spoilers)

If I'm not mistaken, Bourdain makes this comment at Judges' Table.

Jan 20, 2011
bookwormchef in Food Media & News

Top Chef All-Stars - Ep. #7 - 01/19/11 (Spoilers)

I love how Bourdain asked Marcel - Why foam....Why now???
I must have a shirt with that blazened across the front.

Jan 20, 2011
bookwormchef in Food Media & News

Hell's Kitchen new season

Does anyone know what the guy's tattoo was? I saw the shocked look on everyone's face and then it went to commercial and my DVR punked out for a few minutes. Not really relevant, just wanting to know.

Jun 02, 2010
bookwormchef in Food Media & News

Alton Brown interview by local radio station

I like how he said Paula Dean's bodyguards came after him when he tried to talk to her. He is very quick on his feet with his quips.

Oct 02, 2009
bookwormchef in Food Media & News

Alton Brown interview by local radio station

Check out what Alton has to say, especially in part 2 of the interview where he disses Sandra Lee, talks about Giada never eating and says he has never met the Barefoot Contessa.
I'm still not accustom to his 40-lb weight loss.
Good stuff!

http://www.youtube.com/watch?v=S9GSf0KsH-8

http://www.youtube.com/watch?v=Gm2NKn...

Sep 30, 2009
bookwormchef in Food Media & News

Favorite Kind of Olive

I have never liked olives, but while reading on a Chow board a few months ago, I saw where someones said they loved Castelvetrano olives. I bought some online and love them. The are the nega-olive as far as briny taste. They are smooth and buttery. I ate them straight from the jar and have used them in salads.

Sep 19, 2009
bookwormchef in General Topics

Does anyone have a great Lemon-Coconut cake recipe?

Hey Paula - go to the site www.recipezaar.com - type in lemon coconut cake in the search and you will get several results. I hope one is to your liking [and the baby's!
]Good luck.

Sep 05, 2009
bookwormchef in Home Cooking

Next FN Star - Episode 3 - since no one's started one yet... [spoilers]

How about when they were saying how awful the salad Eddie made was, and he said, "I got it from a Paula Deen cookbook." WOW! First of all, they said he shouldn't be using someone else's recipe. But, how did they not edit that out as it was basically shooting down one of their hosts?

Jun 22, 2009
bookwormchef in Food Media & News

How long does curry paste last?

Sam:
That is probably the best answer I have EVER read on Chow! Thanks for the laugh.

P.S. I am impressed at how precise you are!

Jun 18, 2009
bookwormchef in General Topics

Pound of Jalapenos

I just made a big batch of Cowboy Candy, basically candied jalapenos. Really good, especially with cream cheese.
Just boil the sliced jalapenos [with or without seeds, depending on your heat likes] along with sugar and water until syrupy. Store in fridge.

Jun 17, 2009
bookwormchef in General Topics

Barefoot Contessa choc/sea salt cake w/caramel?

There is a cake called "The Sweet & Salty Cake" in the cookbook "Baked" [excellent book by the way]. It is by Matt Lewis and Renato Poliafito. One of them was a guest on Martha recently. It has a salted caramel icing with chocolate cake layers. Everything I have made from this book has been delicious. I can only imagine this would be as well.
I did see the Contessa make salted caramels on an episode a few weeks ago. They looked delightful.

Jun 10, 2009
bookwormchef in Home Cooking

Cake Boss on TLC

I did like this show. His bakery is definitely not "everybody is cool and laid back" like Duff and crew. His cakes looked delicious, as did his other confections.

May 28, 2009
bookwormchef in Food Media & News

Chicken and dressing casserole

Yes, you could do that. However, noone in my family likes the flavor of a bought dressing mix. Thanks for the mention of the parmesan though, I would like to try it on my own dressing.

May 04, 2009
bookwormchef in Home Cooking

Chicken and dressing casserole

This is my favorite one, courtesy of Emeril..I have also just used a rotisserie chicken and bought stock. I also only use cornbread, no white bread, as my mom and grandmother only used cornbread. Otherwise, it is really good.

www.foodnetwork.com/recipes/emeril-la...

May 04, 2009
bookwormchef in Home Cooking

Food and restaurant jokes.

Everytime my boss was asked if he wanted to sit in smoking or non-smoking, he would reply: "It depends on what they are smoking." That always made the wait staff pause for a second.

Apr 28, 2009
bookwormchef in Not About Food

Bacon-wrapped (or bacon-y) goodies -- Food Snobs Avert your Eyes!

For the truly porky overload. We like to take Little Smokies cocktail weenies, wrap them individually in bacon, top with brown sugar and bake until crisp. So good and so porkalicious.

Mar 19, 2009
bookwormchef in Home Cooking

Things I'd like to see on TC's Reunion show.

I would like to see them announce that Hosea's win was fake and they are announcing the REAL winner.

Mar 03, 2009
bookwormchef in Food Media & News

Top Chef Finale Pt. 2(spoilers)

I overlooked it when Ilan won; now with Hosea's win, I may have to quit Top Chef...

Feb 25, 2009
bookwormchef in Food Media & News

Showstopping Birthday Cake

Did you find the cake to be too "almondy" as some of the reviewers stated? They also commented about it being candy-like, but I see nothing wrong with that. ;)

Feb 18, 2009
bookwormchef in Home Cooking

Bone Marrow recipes wanted

Thanks!

Feb 18, 2009
bookwormchef in Home Cooking

Bone Marrow recipes wanted

I have never had this and was wondering what kind of bones do you use for roasted marrow and where do you get them. Thanks

Feb 17, 2009
bookwormchef in Home Cooking

Cooking books with history, books which teach you something

Chef John Folse's books are amazing! [if you can lift them] My mom got me the Encyclopedia of Cajun Cuisine for Christmas and it is part history book, part cookbook.

Feb 10, 2009
bookwormchef in Food Media & News

What do you wear while you cook?

Always in something comfortable. Also, I simply cannot cook with shoes on. It feels wrong.

Dec 09, 2008
bookwormchef in Not About Food

Why does Anne Burrell not use pepper?

Thanks for the link. It clears that question up. But, I still like black pepper!

Dec 01, 2008
bookwormchef in Food Media & News

Why does Anne Burrell not use pepper?

I really enjoy Anne's new show [as well as Alexandra Guarnaschelli's]. She always cooks things that look good and I have also made a few items she has with excellent results.
My question is, why does she never use pepper? She obviously has no problems with excessive salt, but as far as I have noticed has only used red pepper, and then only a few times. I like the flavor of black pepper, but it made me wonder if we are just trained to add it to a dish, you know, salt and pepper to taste.... Anyway, I wanted to know if anyone else had noticed this and if you as well do or do not use pepper in every dish.

Dec 01, 2008
bookwormchef in Food Media & News

Looking for recipe for Indian Hot Sauce/Paste

Thanks for the input fallingup. The cookbook I mentioned said that pachadis are like Southern Indian versions of a raita, a cross between salad and sauce. It says they are dynamic with rice. What do you eat your's with.

Sep 25, 2008
bookwormchef in Home Cooking

Looking for recipe for Indian Hot Sauce/Paste

"Pachadi" is a South Indian version of a raita. I have a recipe from Mangoes & Curry Leaves [great cookbook] that has cayenne chiles, coconut, yogurt, ginger, tumeric, banana and other ingredients. I hope this is what you are looking for.

Sep 25, 2008
bookwormchef in Home Cooking

Help please: couscous recipe from Bon Appetit 1993

I saw one on Epicurious for a seven vegetable couscous with chunky onion harissa from the December 1991 bon ap. You can get to it by typing cousous harrisa 1993. I hope this is it.

Sep 25, 2008
bookwormchef in Home Cooking

Häagen-Dazs - Vanilla Honey & Granola Frozen Yogurt

I totally agree! I had this flavor last week and love it. You can't even tell it is yogurt. So decadent and rich.

Aug 18, 2008
bookwormchef in General Topics

Morsels - Ruidoso, New Mexico

Well, we just ate at Wendell's. It was fabulous. I had the pecan crusted salmon in a white wine reduction over jasmine rice with creamed spinach. My husband had panko crusted prawn with sauteed mushrooms and asparagus. My daughter had king crab legs. They also served us fresh baked rosemary bread that was delicious. The view was breathtaking, overlooking the mountain and lake. I would recommend this place if you are back in the area. It is definitely worth the money. We are trying the Texas Club tomorrow night. Thanks again for your reviews.

Aug 12, 2008
bookwormchef in Southwest