detzelpretzel's Profile
Do you ever like the crappy better than the excellent?
Or another way to say it...the cheap instead of the fine. Or how about the fake instead of the real deal?
The specific topic I'm talking about is Maple Syrup. Now you must understand that I myself am a foodie. I am all about the finer things...the subtle nuances that make up flavor complexities and undertones. I love quality food in all of it's forms...except when it comes to syrup.
I don't like high-quality maple syrup nearly as much as I like Aunt Jamima or Mrs. Butterworths or any of my other fine syrup ladies. I've tried 50 different types of moderately priced to very expensive maple syrups and I just don't like them nearly as much as the crappy, high-fructose corn syrup, never even smelled a maple tree syrups.
Is something wrong with me? My wife is the same way. I enjoy cooking some dishes with good quality maple syrups...such as roasted butternut squash or baked oatmeal...but on pancakes? I need the two-dollar, microwaveable-with-a-tell-me-when-it's-hot sensor.
You?
Wild Oats Castles...
Today, whilst shopping at Wild Oats, an extremely overpriced organic health-nut store, I experienced something interesting. As I was checking out with my Organic Eggplant, Organic Shittake Mushrooms, Organic Black Beans, Organic Bananas, Organic Chippelini Onions, and Organic Fingerling Potatoes, I was privileged enough to witness something as equally unprecedented as Great White Sharks playing a game of Croquet on the bottom of the ocean. A Wild Oats employee walked through the door with a bag of White Castles. I thought this was quite strange immediately, however, what I was about to see would put Organic Skidmarks in the owner of Wild Oats' underwear. The employee opened up the bag, right in front of several lines of customers and handed one Skillet Scab to each of her co-workers behind the registers. Without hesitation, my Organic Customer Service Assistant whipped out her Slider and took a huge, honking bite of it. She squealed at me as her and the other Wild Oats employees seemed to have simultaneous culinary orgasms. That my friends, was weird.
Anthony Bourdain blogs about the Food Network...
winebarb: you can click the link in the first post to view the article.
Anthony Bourdain blogs about the Food Network...
Ouch! I couldn't agree more with about 87% of this:
http://blog.ruhlman.com/2007/02/guest_blogging_.html
What's your go-to spice?
That would have to be Old Bay for me. I can put this stuff on or in almost anything and make it better.
What's your secret spice?
Cincinnati Five-way Chili
Cincinnati guy here...gotta love my Cincy style chili. Depends on what type though.
Skyline is our top dog around Cincy and it's my personal favorite over the competitor Gold Star Chili.
We also have Camp Washington Chili which won many awards including best chili in the US. That's a pretty big feat if you ask me.
Personally I never cook Cincy Style chili though - I like cooking hearty, chunky stuff.
Henckels Twin Select, Wusthof Grand Prix, Global, MAC or Shun Stainless?
I just purchased a Shun 8" Chef's Knife today and I am stunned at the quality! I had to find a store to try it in my hand and I've never felt a more comfortable knife. I also own a quality set of Henkles and I must say, this Shun will be used 95% of the time.
You should have seen me come home from the store all stupid like and cut up everything in the fridge.
