I SO agree! :)
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I immediately thought the same thing - and thought that she would even DO that immediately would disqualify her from any television cooking show, unless it was a "what NOT to do" show! Good gracious, what was she thinking?
I was not surprised, and a little relieved that she got sent home.
Right on with everything, Richard!! The glass jar thing especially got me too. Stunts like that make me believe the whole thing is all fake and set up way ahead of time---Reallllllyyyyyy?????? Nobody is stupid enough to just beat the bejunior out of a glass jar like that. Nobody!! Too much of a coincidence. I would have been afraid of putting my own eyes out with flying glass, not to mention ruining the duck confit.:rolleyes:
I forgot to mention......I think that new show is hosted by Ann Burrell(blonde). I think she's one of Mario Batali's sous chefs.
Also: What the heck are udon noodles??? Are we, as home cooks, supposed to know the difference when seeing them in a dish, as opposed to linguini, vermicelli, spaghetti, bla bla bla? What happened to the simplistic part of the concept of the NFNS?
I can honestly say I've never heard of them.:confused:
It's pasta spelled with two vowels and two letters?:confused:;)
One major peeve I have with the FN is the way they use/describe some of the ingredients.
Chorizo is two different things. In Spain it's a hard sausage-in Mexico it's a pork soft sausage that comes in a casing you have to remove before you cook it.
Some of the 'fad' Tex Mex fusion foods I never heard of, and I was raised on Mex food. Chipotles? Either canned or powdered, that must be a recent invention. Blue corn tortillas, meal or chips are a 'gourmet' offering-pricey when you come across the products.
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I was watching a cooking show where they were comparing olive oil. One brand was almost 50 dollars a liter. 200 a gallon!
Truffle oil or any flavored oil that's used in a recipe will cost you a pretty penny, if you can find them!
Tamarind paste? I love Thai food and wanted to cook up some Pad Thai. I had to search for a few weeks before I had all the ingredients for the recipe.
We recently got a Philipino/Chinese/Vietnamese/Japanese super market nearby. Lychee nuts? Looooong green beans? Tamarind? glass noodles? EVERYTHING!I feel really lucky because here in El Lay you can find pretty much anything. Not so easy in some parts of the country.
I am sure that most of the viewers have wanted to make a recipe they saw on the tube and were stymied by that one ingredient that they will never find on the local supermarket shelves.
We don't get a substitute option-and I can see why because of some of the recipes are really specific as to the taste or preperation-but sometimes the food and ingredients are way too pretentious to even think about preparing.
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And then there are the recipes/ingredients that make me wonder.
Honey is the new go-to-ingredient. Like the mango salso, chipotle- powdered and canned, cumin and adobo it shows up in everything. Taste any tomato product and try to taste the tomato over the sugars! I have to dump a can of hot tomato sauce into my spaghetti because the sweetness is so cloying,,
That is one reason that the nation is overweight and diabetic. Enough of the honey!
Recipes? I caught the end of a program-I think it was a R Ray trainwreck and she was serving up a rice, cooked in red wine and garnished with grapes. It looked like the scat of the Flying Purple People Eater!:eek:
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LOL, my last rant is about Protein, Savory and Sweet!
When I hear those terms I think about my biology/physiology classes. I think about a fricking DNA strand when I hear protein and see the picture of a tongue with the sweet/sour/bitter areas outlined on it. Food should be a simple pleasure-you eat what you like and want.
People like Alton Brown are interesting-but I don't need a primer on food and the chemical effects of a marinade breaking down the muscle fibers in flank steak.:(
Sometimes knowing too much science about food isn't the best way to go!
Richard, I've got to tell you that your knowledge of food is very impressive. I can only imagine how some of these FN shows must leave you shaking your head after listening to some of the nonsense they're talking about.
I'm so gullible, anything is fascinating to me.:confused:
In my little samll town area, we can't find much of anything at the grocers. My sister can't even find Panchetta(spelling?). With Giada, it's a way of life.
I watched the Ann Burrell show this morning. Secrets Of A Restaurant Chef. Ann is a little rough around the edges isn't she? Totally different for the FN. :eek:
It's spelled pancetta, and like Richard, I am lucky, because living in such an ethnically diverse area, there's pancetta at my grocery store - it's in the deli department, near the specialty cheeses.
As far as produce, I am also lucky - the really good produce market nearest me has more variety than I have ever heard of - there are Asian greens that I would have no idea what to do with, every kind of pepper you could wish for - you name it, they have it!
Yes, I am spoiled, but I know it. Example? You may be able to get bok choy, and maybe even baby bok choy. but can you get junior baby bok choy? I can, and it was one of Miss Hoppy's greens of choice!
I was very surprised by yesterday's "Next Food Network Star" episode. I won't say anything more in case others have not seen it yet - don't want to spoil it - but I was surprised.
Karen - what is junior baby bok choy? There is an Asian market near where I used to work, but it is always so crowded with shoppers of the different Asian nationalities that I chicken out from shopping there. Everyone seems to know exactly what they need (Shoppers on a Mission!); the market is always super busy. I usually go out right after I go in because I'm not sure where to start. On the other hand- There is a Polish grocer/butcher just a little way from my house, but I don't hesitate to dive into the fray there -- because I know more about what I'm shopping for! (Kielbasa and Polish rye, please and let me join the check-out line.)
You guys are so lucky. I love it when I find a shallot in the store.
Did anyone watch the NFNS last night? I can't pick the one I think will win at this point. They're all equally bad.
I noticed that Kelsey delegated too much out to Ricochet Rachel and after that, RR took over everybody's 4 minutes. One of them was dominated by her. Was that necessary because they needed help or just too much from her when not necessarily needed?
I also noticed that none of the judges complained about her dominance.
Is it just me or does Kelsey do everything they suggest to her and then get criticized for doing it the "right way"?
I'm also wondering why Lisa keeps zoning out. Do any of these people have what it takes to entertain people in a 30 minute network show?
I am seeing the commercials for Road Tasted with the Neelys. Why are Jamie and Bobby not doing it anymore? From what I've heard/read, that show sent the business of the featured companies into instant boom. A couple of them said they couldn't keep up with demand after the shows were aired. I think the prices are far more than the average person can afford.
I'm guessing they had to get Gina out of the studio because she was upstaging everybody. Maybe the road will tame her a little? I doubt it. You're right, Richard, how many things can you BBQ? It was getting old.
9 month old bok choy?:D Bok Choy would be like a romaine/celery cross.
The stalks are like a crispy, wider celery - they are very good raw or cooked, like in a stir fry!
First,
Cassiemom, What do you do for excitement?;)
This is your homework. One day take an hour of your time and go to the Asian market. LOL-think about the problems I had when I went into an Asian market for the first time! Imagine a tall, scruffy Mexican dude that looked like a cross between a hippy and a football player roaming the aisles! That was fun-for me!
Don't freak because of the 'bustle', take your time and check everything out.
Pick a part of the store and do that section -start with the produce!
Here's a clue about the fruits and veggies section- Most of the stuff is just like what you find in a regular store, but with a foreign accent.
Although this isn't the time to waste money, I learned about food by buying a can or a few pieces of produce or veggies that looked like they were good, took them home and cooked/opened/prepared it.....but not before looking for some recipes or ways to prepare them-that is one thing I love about the 'net! Food at your fingertips.
Food shouldn't be intimidating. Imagine all the good stuff you'll never try if you don't take a chance.
Like cactus.
Have you ever eaten cactus? With a scrambled egg and some red or green chile sauce? Like, who thought of that one?;) My RB GF couldn't get enough of nopales or menudo once she tried them. Nopales (No-pah-less) is paddle cactus, boiled and drained-taste like green beans! Menudo (Meh-new-doh) is tripe soup-pepper pot soup-made of tripe and hominy.That's really an aquired taste-I love it!
Take a chance, you won't regret it!
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Karen.....LOL, what better thing to do than to go into the produce section of an Asian store, walk around, looking at things and saying, "What the...":) There are some 'mutant' veggies and fruits but those add to the sensual experience. Touch, smell, sight.....and tastes-if you are sneaky and brave enough.:eek: The spice areas are the best, too!
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D&D,
Why were they crumbing on the "French food" kid? Wasn't that the biggest complaint about Amy from last year? They made her travels to France and bistros seem like a crime, then tell this kid he sucks because he's never been? The FN is desperately trying to find niche programs/ethnic cooks to fill their roster-but they don't see that niche programming runs it's course quickly.
Before I forget, anyone notice that Bobby Flay has an indifferent look/attitude when someone else cooks? If it's a recipe he can "borrow" he's all smiles, but when he tastes a dish and proclaims it "good" he acts like he could care less.
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What is it with RR and her "CHEAP" comments? Check out how many references she makes towards being frugal while cooking.
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As far as the "on the road" programs that the FN does.
IT's all a matter of economics.
Any eatery will welcome the free publicity/commerical they can get from the TVFN channel. As you said-and like a RR segment when she travels-people will flock (little 'mindless sheep' joke there) to places that she recommends. Since RR ate there, WE HAVE TO GO!.....Look what a little publicity did for Dr. Kervorkian! Everyone wanted a consultation with him as the news spread!:eek:;)
The TVFN sends out a producer, camera people, sound engineer and the talent. They pay for rooms and salary.
Compare that with how much it costs to run a studio with the staff-TV and food prep, shopping, electricity-With the OTR programs, they go on-site and the restaurants ante up the food, kitchen areas and staff.....the 'talent' just show up and oh and ah about the dishes. They have minimal work to do, the restaurants get exposure and the network gets another show to put on.
The NFNS is really bad and I think it's just a filler/competition for Top Chef/Hell's kitchen.
Last night having the kids talk to the contestants for 10 minutes then disappear was really stupid. Why not have them deisgn a meal and feed it to a studio filled with kids instead of having the RR syncophants there? Why not do a dinner for the charity that RR 'runs'? There was no rhyme or reason for the 'challenge' last night.
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The new show "how did that get on my plate" made me laugh. I watched the promos for it and when the hosts bites into the strawberry I thought, "I know how that gets on your plate! The 'braceros' (farm workers) pick the fruit, box it, put it on a truck and it's delivered to your store......"
Can I have a show?
Oh, I almost forgot.....
They tell Kelsey not to mention she's a recent food school grad, but on the opening shots of the program she's known as a "recent food grad".
And what is a "Hospital caterer-food person"?
At the meetings I went to when I worked in a hospital, they gave you a chit to go to the cafeteria or a sandwich that was either brought in or prepped by the kitchen.
That sounds like a "biological waste control coordinator"-the guy that does the bedpans?
What is duck confit and why did Lisa only have one, anyway? Why was Jen banging the jar on the stainless steel counter? Did she even try to twist off the lid?
I noticed that Kelsey was not the only one who gave RR a task, but she was the only one who got a negative comment during the evaluation. I also thought they should not have docked Aaron for washing his hands. It's not his fault that RR's sink is where it is on the set.
And Richard, the neighborhood where I grew up used to be European and Eastern European (Polish, Italian, Czech, German, Irish, etc.) and is now largely Mexican. So I'm learning the difference between "fast" Mexican food like Taco Bell, places like Chi-Chi or Pepe's, and traditional Mexican cooking. My mom and dad still live in the house where I grew up. My Ukrainian grandpa used to eat tripe soup.
http://en.wikipedia.org/wiki/Duck_confit
And what is it with the dish that Lisa made last week and the dish she tried the Brownie kid to 'want' this week-the green bean dish......The "Harvick Couture".........giggle.....I love it when people use the 'gastronomic' term for a meal and when you ask them what it is they tell you something like "Cornflakes, it's Portuguese for cornflakes."
Green beans-----Oh, go to the Asian store and get some long greenbeans, oyster sauce, onions and mushrooms.
Saute the veggies until they are the way you like them, then put some oyster sauce in. If you like gravy, mix a little corn starch with water and add that to the mix. fast and tasty-but the oyster sauce can be salty, be careful.
Cook some chicken and you are there. :)
Check out the "chile verde" when you go out.....It's pork cooked in a green chile sauce-But be careful, some places cook it spicy- Mex restaurants don't have a standard recipe for food-it depends on what part of Mexico that cook comes from
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If Aaron hadn't washed his hands they would have jumped all over him for that-either way, he was doomed for that. I had to laugh when Tooshman made the comment that one of the segments was 'hard to watch'..He hasn't tuned into his network lately.
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D&D,
I was thinking about the "entertainment factor" too.
IF I was looking for the NFNS, I'd be watching for information, technique, charisma and entertainment. One minute, 90 seconds or even four minutes isn't enough for one dish. I think the average program is 24 mintues long-minutes long- their times are nearly not long enough. Compare that to a person who HAS a show on-they are given staff, time and writers to script the show.
And when will they let them cook a whole meal?
IF they do, will Lisa make her "Futzie-Nutzle" green been dish?
I looked up lisa's green bean dish....just for the stupid name and cannot find it.
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I had to laugh at this....
MY mom had watched a RR program and I guess she was all about the emails that she gets from people.....
She had the meatballs to comment on all the people who sent her notes about her touching her hair while she cooked.....
Ya think?:eek:
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TONIGHT!!
RR is something else. I can't watch her without almost pulling my hair out. I seriously have to turn the channel. She's so hyper, it wears me out.
Did you see the reference she made one day to cooking something and burning it? Her dog, Izaboo, got scared when the smoke alarm came on. Now Izzy gets scared every time she starts to cook so she goes and hides in the house somewhere. RR made kind of a joke about it. She said she needs to work with Izzy and get her out of this worry mode. I found it completely unamusing but she was nervously chuckling through the story.
Anywho......now I've hear her laugh and joke many times since then about burning things and setting the smoke alarm off all the time at her house. All I can do is think of the poor dog.
I've also noticed alot of double dipping going on the FN lately. With food and with utensils. I've always wondered who is going to eat that food after the show goes off.
I watched the Booby Flake grill show this morning. I caught him last night on the South Beach special. With Booby, it's all about competition. He's so worried about someone outdoing him. It's almost an illness with him. Get over yourself Booby!!
Two guys on the grill show this morning used almonds in their pesto sauce. Booby told them he's going to steal the idea. What a shock!!
Secrets Of A Restaurant Chef--Holy Cow!! She keeps slapping the meat when she gets ready to cook it, throwing spices across the room, saying things that are really off the wall, and treating salt like it's a sacred object. A piece of work she is!!
Tonight we're in Vegas. I hope those guys can show some potential somewhere. I suppose the public will vote like last time. This year, I'll vote the opposite of what I really want and maybe my pick will win. Now I just have to pick somebody:confused:
Did anybody catch Emeril live the other day when he had Chef Jacques on there? I can almost swear that Chef J was adding eggs to a hot souffle mixture and you could clearly see the eggs scrambled in the bowl. I know they go to lengths to temper the eggs, but, in this case, he didn't. I never did see that souffle go to the oven either.
Chef Jacques drank alot of alcohol during the one hour segment and he possibly forgot to temper them.
At the risk a taking flak for this one.
I do think that she is does a little self medicating,If ya know what I mean,
Check out her eyes on some shows. I know that she might be tired, she does/records alot of stuff, but I get the suspicion that there is something going on there
I feel sorry for the poor dog. It deserves better owners. I think that the dog has seen more than one incident like that.
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THanks for reminding me about the voting....i have never voted for any contestant based show on the telly......IF people voted for the bistro lady, no wonder we have problems with elections here in the U.S.
I wonder how many '.99 cents per call' the FN will make?:rolleyes:
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I just noticed that GF doesn't cook. I finally sat thru one of his shows.
He just prepares dishes, than goes to commercials
The most annoying thing is the lead in clips from commercials-he takes food and jams it into his pie hole. He owes me one-half hour.
http://www.toomanychefs.net/archives/001143.php
I was flipping thru the posts in this site and came across this one...
True Bobby Flay story: We contacted Bobby Flay at the food network for a paid public appearance at a convention in Las Vegas. His demands exceeded most Rock Stars! He wanted $60K to fly in, 2 first class round trip tickets from NYC for him and his "assistant" (read girlfriend) a 4 room suite at the Bellagio, and all he was willing to do was a demo of his choosing that had nothing to do with the dinner being served. We had to provide a restaurant style kitchen set and all production was to meet his standards which would not be sent until he was paid first. He was such an ego maniac that we gave up and hired Rick Bayless for a small fraction of what Flay wanted, and I have no doubt that Bayless is a far better chef.
DOH!!!
I agree with you, Richard. At first, I thought RR was drinking too much coffee. With her one time affiliation with Dunkin Donuts(What happened to that gig by the way?--I heard the commercials were pulled).
That girl is way too hyper to be going on nothing but plain old energy or caffeine. She talks so fast, she has to make terms up to keep up with herself. Hence, EVOO, YUMMO, Delish, etc.:rolleyes:
Booby Flake is married to an actress--the name escapes me. I think she's on Law and Order but I'm not sure. My love affair with that guy is over. ;) What an egotistical maniac!! I can't wait to see how obnoxious he can be tonight. More than usual?? He really acts like he's too good for everybody.
GF has beome hotter than I could ever imagine. Did you see the reaction on that South Beach show when he came on the stage? All the audience forgot about BF immediately. I always watch GF's Big Bite during the week and I can tell you, he's got too many things on his plate. He made a million mistakes last week. Some of them really stupid. Have you noticed that his goofy friends always show up and he puts them to work like hired help? I see him as more than an actor than a chef.
In the spirit of NASCAR tailgating, chefs Mario Batali and Rachael Ray have combined forces for a grilling contest where the grand prize winner and a guest will enjoy a VIP weekend at Texas Motor Speedway alongside Batali and Ray. The winner will tailgate with the chefs prior to the Dickies 500 NASCAR Sprint Cup Series race on November 2.
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And they will get to eat chicken strips/nuggets cooked in olive oil and arugla salad, with orange slices, walnuts and brie cheese.
They will probably cook some gawdawful food that had nothing to do with Texas or Dickies. :rolleyes: I get the fat white guy with a pony tail at a NASCAR race but why do they really need her?
I can see her at the start/finish line asking where the racers go when they see the green flag...;)
He is married to Stephanie March. Who played I think one of the lawyer people on L&W SVU....mariska hargitay, I guess set them up on a blind date.
Ruins the whole show for me now.
I've been reading this thread for a while, and it is insane how much I agree with some of you! :cool:
Woah!! Sounds like such a diva..
Haricots verts? Do you have Trader Joe's in California, Richard? They carry frozen haricots verts, which are skinnier and longer than regular green beans. As RR says, yummo :)
Rick Bayless is from Chicago. Frontera Grill is one of my favorite Chicago restaurants.
I was not surprised about this week's NFNS outcome. The Lisa creature is starting to grow on me.
Of the three, I have to agree...
CM,
Bayless does a PBS show called "Mexico, One plate at a Time". He does cook REAL mexican! And I love that he eats at the places where no one would "dare" patronize.:eek:
Yes, we have TJ's all over....Thanks.
ILMP,
Don't just agree with us....POST!
Thanks!:)
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Was Paula Deen really rude last night?
It's one thing to critique a dish, another to insult the person cooking.
Broomhilda-Sue?-LOL, shows you how much attention I pay to the names-
the gal judge-makes some really stupid comments AFTER someone opens up the can-o-judging WhoopArse. She always piles on after some one is down for the count.
She's the gal that stands behind the Bully Girls during a fight and repeats the insults...."YEAH, It looked like your first time cooking it...."
You think? The guy admitted it.:rolleyes:
The overstatement of the obvious is, well, OBVIOUS!
The one-dish-wonder challenges aren't really entertaining. I like to see cooking, not a red light-green light exercise in almost making a dish. It's really not a cooking show-its a race to get in front of two people who have personal chefs and another that can spell chipotle and mango salsa.:eek::confused:
I am almost positive that Aaron is going to win. Just my opinion but he seems to be a far better cook than the other three. If he can get with the camera, I think I'll enjoy watching him in a show.
Paula Deen was very rude to tell Lisa that she hated her mac and cheese. I thought that remark was mean and totally not necessary. She should have stopped when she told her she didn't like it. That was enough. I could tell that she really hurt Lisa's feelings.
All that talking during the challenge would have turned me into a lunatic. How would the judges like to be bugged the whole time like that?
No big shock that Kelsey went home after the dishes she created. It was almost like she was trying to leave??
This whole thread is making me laugh.
Booby Flake. That is the BEST by far. I can't stand him. He is just a pompous @$$ of a chef.
I love to cook, and have been cooking and baking since I was about 6, so anything to do with cooking and baking interests me. When TV Food Network first came out, I was soooooo thrilled! I loved Emeril BEFORE his BAM! crap started. Now, I can't stand to watch him.
Rachel Ray gives me motion sickness, and I can't keep up with half of what she says. She really does seem to be on something.
There used to be a show on there, at least 10 yrs ago, that did Spanish cooking. It was two women, one blonde and one brunette. Not sure what happened to that show, but it's no longer on. :(
I think one of my fave guys on there now is Alton Brown. I like his humor.
I also like to watch PBS for the cooking shows. DAISY COOKS! is a favorite. I have her cookbook in my "basket" on Amazon. I'm not versed in Hispanic/Spanish cooking, but we have a lot of people from Puerto Rico, Brazil, Dominican Republic, and Cuba (to name a few) in our area. There are some great mom and pop restaurants here that do authentic cuisine, and I'd rather go there and have it done right, than have me screw it up at home, lol. Same goes for the Jamaican and other flavors from the Caribbean. I'd love to make a decent rice and beans at home WITHOUT having to use the Sazon that has MSG in it. It gives me such a headache.
The other cooking show I remember from PBS is "Yan can cook!" He was a riot. I saw a show with him on it the other day, but I'm not sure it was recent. Is he still around?
My idol is still Julia Child. She was amazing. She loved food, loved her drink, and was just the best!
Martin Yan just gave a class at my store! He was a hoot! He does have a "shctik" though. The night I went, the audience wasn't particualarly vocal or participatory and I think it threw him. He ampted up his act to a near frenzy pitch! It was pretty amusing and very fun.
Claudia
Two Hot Tamales...One had a last name of Feniger, I think....
Yan is still on, you have to check the listings, most of MYs shows are old-I learned how to Pad Thai from hiim. Ming whashisname is also a PBS offering.
There was an older woman, who had a series on PBS that cooked Mex. I cannot remember her name.
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Beans are an easy recipe.
Rice is another.......I posted it another thread.....
Get pinto beans from the bins-the bagged PBs are sometimes old.
You can soak them overnight. Change the water and cook them until soft. 1-1.5 hours, keep the liquid level up over the beans. Enjoy or......
When done you can refry them by putting oil or lard in a frying pan.
Start out with only beans and add the broth to them as you mash them.
Get them a smashy as you like.....SMASHY-LOL, I'm Richard Ray now!!!
If you like cheesy beans, add some grated monterey jack, yellow or pepper jack....
Ming... yeah..... he is a freaking hottie. :D I'll watch his show just to drool over him!
Two Hot Tamales!!! That was it! I liked that show.
Daisy Martinez is the Daisy Cooks! chick. Her shows are basically from a few years ago, but I like them.
I'm not a fan of mushy beans. The only refried beans I ever had that I liked were at a restaurant in New Hope, PA. They were this purple blue color, and very tasty. Not sure what kind of beans they were, but they were good.
The kind the families around here make are beans in a broth. I think they are small red or pink beans.
My one roommate used to make the best rice. Her family was from Puerto Rico. It was cooked in a cast aluminum pot, and she would do something that it got crispy on the bottom. Bagao? That how it sounded what she called it. Not sure how it's spelled.
We have the Hogar Crea community centers around here and they will always have a tent up at the fairs and stuff and sell rice and beans and chicken. Soooooo yummy. They make great flan as well. That they have sold door to door to support the work they do for the rehab.
The purple beans sound like black beans...
I have never heard of bagao! :confused:
Many people don't realize that Latin food is as varied as any cultural cooking.
The goofball who does Latin food program-she sometimes doesn't ID where the recipes originate- You may have a name for a dish and the ingredients change from area to area. Same with cuts of meat.
Same with ingredients...Plantains are more Central Am, Northern-South Am staples. Black, pink and red are also specific to those areas.
Quesadillas with anything more than cheese are not typical Mex. Same with "Mango Salsa"...I never heard of that until a few years ago.
Tamales? I have never had a tamale in a banana leaf. When I buy them or on the occasions I have tried to make them, it's done in corn husks. The American tamales, canned or frozen, are wrapped in paper!
Also there are beef, pork, chicken tamales, or sweet tamales......walnuts, raisins or pineapple - I don't care for the sweet ones.
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Mex Rice?
IT's like Rice a Roni.
Brown your rice, then add some water and tomato sauce, chop onions and add coriander, chopped.
Cover and cook like regular rice. I have to ask about the ratios, my mom makes the best, but her recipe is for "thousands"..:eek:
Some people add peas and carrots....that's a regional thing....Add some fresh coriander as garnish and enjoy.
Is it spelled Pegao maybe??
http://www.elboricua.com/arroz.html
Maybe they were black beans. Not sure. They were yummy!!
Have you ever used Sazon? I can buy it in the Goya section, but it always has MSG in it.
Daisy Martinez on Daisy Cooks makes her own, but I can't find some of the ingredients she used.
Plantains.... yummmmmmmmm!! I've had them the way they make them in Ghana, Jamaica/Caribbean, and Puerto Rico. I prefer them sweet, and fried, to the spicy and kinda hard.
O.K.!
Pegao, literally translated, means "stuck to". Anne B would call it "CRUD".;)
Sazon-Seen it but never have tried it. On the next shopping trip.
I posted about TAJIN, a fruit seasoning that is really good....On the 'net they wanted 4.95 for a bottle that I paid 1.18 for at the store....that was w/o S&H!
Plaintains are called "machos" whole or "tostones" when flattened and fried-Tostone is a kind of coin.
I am not a fan of the fried bee-nanners! I think it's the starch.:confused:
I've seen the tostones made, but they were fried twice I think. The one guy I dated made them fried w/out flattening them and served them with a lot of the African stews he made. They were normally really really hot and spicy.
I prefer the plantains to be over ripe, and then sliced and fried, so that they are really soft and sweet when done.
My favorite kind of banana dish is when it's dipped in a light batter, deep fried, drizzled with a little honey, and topped with vanilla icecream.
I am going to kick my T.V. screen in before too long.
Are people on the FNC STOOPID?
I passed by the Grilling with Booby Flake offering.
He had two guys on that were making some kind of BBQ food.
They prepped the meat and went to put it on a Weber Kettle BBQ-the round model on the stilts........
They took the top off and put it on the floor so they could place the meat on the grill.
If you have half a brain, two licks of sense and a pair of eyes they would know that the model they used has a hook welded inside the dome so the top can be hung on the edge of the grill....the top of the BBQ should never be put on the ground!
This amazes me everytime I see someone do that!!!
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I'll look out for the deep fried bananas at the fair this year!:D
I love dumb people.
Where does olive oil come from?
How do you get olive oil?
Are olives edible?:D
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PBS has a series called Globetrekker. They make programs on traveling to different countries. Last night they did a special food episode with some chefs as the hosts of each segment.
The first was Padma from Top Chef, She cooked this paella in Spain. The next segment was Tyler Florence visiting Italy. He went to an olive farm to harvest olives and to help make olive oil.
He's with the owner of the farm and talking about the process when the man tells TF that he should taste a fresh olive, right from the tree.
I just about wet my pants.
He takes the olive, pops it onto his mouth and starts to chew.
Who doesn't know that raw olives are not edible?
Here's a hint. He got the ULTIMATE surprise when he bit into a 'fresh olive'.;):D
Yep,
Typical Cah Lee fuh nee ahns - if it don't fall through the grill, you can BBQ it.:rolleyes:
Here's another thing to watch for - Theme days.
They start with a veggie/meat and carry it through to all the programs on that day.
I noticed this a few weeks ago when I was surfing the tube. I passed a show in the morning before I went out and the p.m. shows had the same ingredient.:confused:
I have a crush on Alton Brown, especially after he did the show where he traveled around on the motorcycle.....
I'm watching the South Beach Food Fest (not very impressed). Paula Deen is on. UGH.
Is it just me, or did Emeril get really fat and really balding?!