I added some dried basil into the mix and sprinkled some sea salt across the top before I baked it.
It was good, still need to add more basil....
I was thinking of ways to keep it from being a 'sweet bread'- Onion flakes?:confused:
Printable View
I added some dried basil into the mix and sprinkled some sea salt across the top before I baked it.
It was good, still need to add more basil....
I was thinking of ways to keep it from being a 'sweet bread'- Onion flakes?:confused:
Well I dont have cable to tv, but I do work in a restaurant so I do know about clean and unclean things. Here's my little rant about working in a restaurant. First of all, you really shouldn't wear hand jewelry while working there, its rather disgusting. Secondly if you are wiping off a table, dont throw the towel around your sweaty neck and then wipe another table (we had a bus boy do that once, it was SOOOOO gross...luckily he was fired that day). Plus don't order a TON of cucumbers or tomatoes during the off season because they will just go bad before we can use them. Also don't eat food out of the bus tubs that is just plain WRONG (had a cook do that once-he got fired also). And and for people who go out to eat, please please don't ask the waitress if theyre fish look like male genitals. :eek: I mean thats a little disturbing. I know you are all discussing recipes, but this thread made me think of my work. Ahh the joys of working in a restaurant.:rolleyes:
Cool, and insider's point of view.:)Quote:
Originally Posted by Miranda_Rae
We watch and we critique the channel and it's really fun.
Of course, I could never cook as well as the chef on TV, but, it is a riot to bring them down a notch!:eek::rolleyes::confused:
Is anyone into "Iron Chef America"? If you see (or have seen) the one airing this week with Paul Virant, where the secret ingredient is pheasant -- He's from Chicago and his restaurant, Vie, is 5 minutes' drive from my house! And it's terrific! He is recreating his menu prepared on the show this week for $85. He lost to Morimoto by one point. (For those of you in Chicago, it's in Western Springs, on Lawn and Burlington, next door to the post office, half a block south of True Value Hardware and the BNSF Western Springs station :D) www.vierestaurant.com
That's the episode. The one where Irvine didn't realize the floor wasn't level. Whoops!Quote:
Originally Posted by RICHARD
When I was little, the Bohemian (Czech) bakeries around here used to wrap hot dogs in their biscuit dough, sprinkle them with poppy seed and bake 'em up. Yummers! I tried doing it with Pillsbury biscuit dough, but it's not the same.
And remember Colombe from the season of NFNS with Amy, Rory and JAG? She's on the FN Web site doing a Web-only cooking show -- :confused:
And D&D, there is a Fresh Market in Geneva, which is in the further west suburbs of Chicago. I looked at their Web site and I want to go find it! One of my all-time-ever favorite boutiques for Christmas gifts is also in Geneva, so I will do both of those shops in the same car trip! Thank you for the tip!
Thanks,
Elyse
Oh, I read that Gordon Ramsey is cancelling his "Nightmares" program.
It seems like after he leaves the eateries they still end up failing, causing the owners to try and sue GR because he came in and tried to help!
------------
How is the "Chairman" doing on the dance program?
I caught a clip of him while flipping thru the channels.
---------------
I was watching Tommy Tang cook on PBS and he gave himself the old "Pepper Spray/Cooking" lesson..... He tossed some curry paste into a hot
pan and almost kkocked himself out...It was funny.:D
The Chairman(Mark) was eliminated tonight. :( :( :( I was really bummed out. He was incredible. A born dancer. He has six pack abs and seems to be in great shape. What I liked the most was the fact that he was so gracious through the whole time he was on the show. I'm going to miss him.:(
Richard:: I love dried basil more than any other herb. Maybe rosemary equally. I use it in everything.
What is making the bread sweet? Is the pizza dough naturally sweet? Could you get some pizza dough from a local pizza restaurant that would be more savory?
Elyse, I hope you love Fresh Market. It is such a cool store. I went to the one in Asheville, NC. It's awesome. I love everything about it. Let us know how you like it.
I saw the episode with pheasant. That chef was such a nice man. I was sure he had won. The judges seemed to love his food and not like Morimoto's so much.
I'm not loving The Next Iron Chef this year. It seems too serious. Last time, we seemed to have some humor. I'm not seeing any sense of humor from anybody this time.
Did anybody watch Chopped tonight? The black man(Malik) was pretty argumentative. I'm surprised we haven't seen that before.
I think it was Alton Brown that said, "Chefs never get a break". Maybe I heard that on Top Chef. Whichever one it was, does anybody want a sick person preparing their food? I vote for letting them sit it out and get well.
I'm having a big problem with these cooking shows where the chefs are dripping with sweat. Some of them excessively sweaty. I can almost see the sweat dripping into the food.:eek:
OH my lordie!, Get yourself a basil plant. I have one and have really enjoyed it. I even make salsa and toss a few leaves in.:)Quote:
Originally Posted by Daisy and Delilah
When I made the PD it was from a box-Jiffy makes it and it's not always easy to find. I hoard the boxes and usually have to toss a couple out because it gets insects in it! :rolleyes: They pack it in a wax paper envelope inside the box that's folded, not sealed....
I am currently looking for a recipe for PD.....There are the usual pizza chains but I haven't looked into buying just the dough.
The bread recipe asks for the yeast to be proofed with 1/3 of a cup of sugar.
I see on the yeast packets that you can use less-I may try that.:confused:
:D
Not digging the IC program either. Question-Does the chairman look sick or is it a bad haircut? He looks gaunt!
Yeah, the sweat thing is a real turnoff, Especially when you look at the staph infection epidemic storis in the recent news.
Chopped, was that the episode where the guy tells AB he's Nostradamus?
I have to see that one.
I've had several basil plants but they died. I need to get another one. It's fantastic!!
I've seen alot of shows where they tell you to go to the pizza shops and buy the dough. I wasn't aware they would sell it.
The Chariman looks like he's lost alot of weight. They were talking on Monday night, I think, about his rigorous schedule. He's supposedly been flying back and forth all this time and he's exhausted. He was starting to look like a sick young teenager. Last night, he was wearing so much makeup.
The Chopped wasn't that one. It was on last night. He didn't call any names. He just argued with the judges that his cooking was good and he has his opinions and they have theirs. I know the producers did it to shake things up on purpose. Otherwise, they could have cut that part out.
It was pretty entertaining to see this guy stand up for himself. The judges are so rude on that show. Often, I think they need to be brought down a little. On this show, it wasn't really necessary to become so angry like he did. They were offering constructive criticism and he refused to take it. He actually said he was cooking for the people at home and not the judges. WHAT???:confused:
Richard, do you know if basil is safe for kitties to eat? I love the flavor of it, but I'm afraid that if I buy a plant, Cassie will munch on it while I'm at work.
Thank you,
elyse
Jeepers,Quote:
Originally Posted by cassiesmom
I don't know........
http://www.catscans.com/plants.htm
Yes, it's safe!:D
D,
I never have tried to buy pizza dough....I'll have to find out. I always thought it would be easier to purchase it from a smaller mom and pop place-I figured the bigger places/chains would be more stringent with their 'secret recipes'?
I was also think mom and pop. The chain stores would probably look at you like you've got three heads. :rolleyes:
Our Domino's and Pizza Hut employees here have a pre-req in order to be hired. They have to be incapable of doing anything. :eek: :rolleyes:
I'm sure they're not all bad but most of them......YES!!
I was also wondering about that frozen bread dough you can buy in the grocery store. It's a loaf shape already but it could be kneaded down to a regular soft ball of dough. Right?
If you want a doughy crust, you could probably use that bread dough to make a pizza ... every grocery store around here though sells balls of frozen dough just for that purpose - thaw, roll out and go!Quote:
Originally Posted by Daisy and Delilah
I have to say that the Dominos we have nearby is wonderful - you can order online so you can specify exactly how you want your pizza, and the employees there are unfailingly nice, and do a great job - it's yummy. I go pick it up, instead of having it delivered, but it is worth it. (There are two North Streets in Newton, and most everyone (and many GPS devices) knows the other one, not ours!)
We get fabulous pizza from there but it takes forever to order it because of the help.:eek:Quote:
Originally Posted by Karen
Karen, I'm glad to hear that you have good people. I think it has something to do with Florida at my store.:eek:
Seriously - try ordering online! Go to Dominos.com, and type in your zip code and find your store. You then pick your pizza, and you can just click on things for what crust, what sauce, what toppings, etc. And, after speaking with the folks at our local Dominos, they prefer the online orders, because they know exactly what the person wants, and the person knows exactly what they will be paying, too. I can easily order a pizza with no sauce - I am allergic to something in each of their sauces - online, but in any store, I have to repeat myself several times "Yes, NO sauce, I really mean it." I have never had them put sauce on a pizza when I have ordered it online!Quote:
Originally Posted by Daisy and Delilah
Never tried it but I'll give it a shot. Thanks for the tip!! :)Quote:
Originally Posted by Karen
Just read that Gordon Ramsey is doing a new show where he takes 'regular' people and tries to turn them into chefs!
------------------
OH, I just saw the eel and peaches poretion of CHOPPED...
Did that chef just go off on the judge?
I had never seen the woman judge before, but that guy was brutal....all over a friggin raw peach?:eek:
DUDE!
I just pulled a loaf of bread out that I added some onion flakes and dried basil to -1 tsp each- I also reduced the amount of sugar in the Amish bread recipe by half.
At first it had no depth to the flavor - it wasn't as sugary - but it wasn't until I sprinkled a little kosher salt and melted butter....
Oh my.
I made that?:eek:
I think olives, dried tomatoes, pepperoni and fresh would rock, not all at once!
The next loaf I have rising has more salt, basil and onion flakes- I also am trying the quick rise yeast...see what happens then!
Stay tuned?:D
Did anyone watch Food Academy on Bravo?
I started to hate this program but it's starting to grow on me.
I am a little tired of the "Mean Foreign Chefs". I HATE IT WHEN they destroy dishes-both the food and plates- by dropping them into trashcans or the floor.
Mainly because of the shards of china/ceramic. That stuff is sharp.
---------------------------------
It looks interesting but, with BRAVO, they edit the programs/previews to make it look like something else is happening-That turned me off to TOP CHEF. It starts out well, then the program and editing gets stupid and I don't care about the chefs towards the end of the season......Oh, Padma has become very irritating-it's the way she presents herself and the way she talks.
---------------------------
I was trying to catch up with Top Chef and wondered....
Why did they bring everyone to a steak house, then the special guest tells everyone she's a veggie?
The cooks change their dishes and when they are served the judges wonder why the meal sucked?
This is sounding better and better, Richard. Can't wait to hear more.Quote:
Originally Posted by RICHARD
I didn't see the show on Bravo. Sounds like something I would have liked to watch. I wonder how I missed it?
I'll be on alert for a replay of it.
I have had pizza everyday since Sunday.Quote:
Originally Posted by Daisy and Delilah
I posted another dough recipe on the "Recipe" thread and I was amazed at the results of the new batch.
The dough is so light and fluffy that I have made pizza, breadsticks and a few other creations.
I got a can of cheap spaghetti sauce, opened a can of sardines and mixed those together. I rolled out the dough and put the sauce, cheese and pepperoni on one edge, then rolled it like a jelly roll and cooked it for 20 minutes on a pizza stone. I let it cool and sliced it into bitesized pieces..Great with beer, the saltiness was a little too strong in some bites, I jsut have to adjust my recipe.
I didn't use all that sauce, too salty, so I saved it for tonight's creation. a regular pepperoni and cheese, with sausage and basil from my garden.
I have yet to taste it, If I post tomorrow it means it was o.k.!:rolleyes:
Yummmm!!!!!!:)Quote:
Originally Posted by richard
Wow...Richard...you are the man of my dreams! Pizza every night and homemade? I'm in love. :love::D
LOL, at this rate, I'll be able to claim a PT woman in every state.:):love:Quote:
Originally Posted by happylabs
--------------
If you have to make a kitchen purchase? Grab a pizza stone.
I got mine from Pampered Chef and it rocks me! It crisps up the bottom of whatever you are cooking and the pizzas have been spectacular.
We're still following this season of Top Chef, and are rooting for Kevin - whom we call "red beard" - his food looks yummy, and not as prissy as some of the other chefs. It's all well and good to do fancy stuff, but at least cook it right and tasty!
My husband and I have managed to break three pizza stones. We gave up and use cushioned cookie sheets. I found out it's probably because I insist on cleaning the things with soap! (slap hand) BAD Maggie, BAD!!!Quote:
Originally Posted by RICHARD
I'm still following it, too! I like all the contestants that are now left, but Kevin is an original! :)Quote:
Originally Posted by Karen
LOL!!! Just make sure you bring Ed along for entertainment. :DQuote:
Originally Posted by RICHARD
You can't help it if you're just an all around great guy. Keep on with the wonderful tips and humor.:DQuote:
Originally Posted by RICHARD
Is anyone out there (besides me) following The Next Iron Chef? I was rooting for Chef Mullen, but he's been eliminated. If Chef Mehta wins I might need to have a chat with the Chairman. Chef Mehta's kaiseki preparation was over the top with all those flowers. Go, Chef Garces, go!
I stumbled into Guy Fieri and his son cooking together - it looked like the topic was Thanksgiving leftovers. I thought it was nice to see him with his son! They were making sort of a one-dish meal with potatoes, tomatoes, and leftover roasted turkey. I came into it part way through so I'm not sure what all Guy had in the pan before he added the tomatoes.
I am, I kind of like Chef Mehta's exuberance, but maybe that's just me! I was rooting for Amanda Freitag, but she got eliminated, so it'll be interesting to see which one wins.Quote:
Originally Posted by cassiesmom
Chef Mehta did a regular Iron Chef not too long ago. I forget who it was against. He almost won the battle. He seemed more versatile in that one than he has on the Next Iron Chef competition. I am voting for Chef Garces right now. Chef Mehta just seems like somebody I wouldn't want to watch on a regular basis.
I'm still shocked that Amanda Freitag was eliminated. We needed another woman in the Iron Chef group !!!
I'm following the Next Iron Chef, too, and I was rooting for Amanda Freitag as well. In lieu of that; I actually like Chef Mehta - I think he is a more versatile chef. I wouldn't argue with either, though, they both seem very good.
I think Chef Mehta will win.
Again, the TVFN is searching for the ethnic angle...;)
------------------------------------
LOLOLOLOL,
I just busted Tyler Florence.
(I do have a love/hate relationship with this channel.)
TF was making turkey mole (moh-Leh) - turkey cooked in a chocolate/cinnamon sauce.
Ewwww.......I have never cared for anything sweet with meat. I don't like it.
Anyway, TF starts with "mexcan cinnamon"-they look like regular cinnamon sticks to me, then he breaks out the "Oaxaca Chocolate".
"Chocolate from Oaxaca"- he says..
(Oaxaca is a state in Mexico!;))
DUDE!
He pulls it out of plastic wrap and I see that it's a mexican style of chocolate
called "La Abuelita"-The Granny/Grandmother.
It comes in wheels that have the name stamped on them - Nestle' is the company that mass produces the chocolate for the Mexican market.
Now, people will think that TF is cooking with a 'real mex' chocolate, and in a sense he is....But, you can get the same stuff all over Mexico and in your local Mex restaurant.
That's the kind of tom foolery that makes me laugh and dislike some of the programs and hosts on TVFN.
Yeah, I understand the idea of wanting to make a dish that is true to the original, but when they try and pass off regular ingredients as original?
:rolleyes:
Good for you, Richard. I saw part of that show but I wasn't able to pay close attention.
I like Tyler Florence but he talks so fast, I have a hard time keeping up with him sometimes.
From the link...
I was curious who sits in the audience at the IC tapings...
The smell is intoxicating, even for savory foods at 8:00 a.m. As the shooting wrapped by lunch time, I was horrified to see the crew dump all the food into the trash. I guess next time I'll come as a judge -- I can't watch, hear, and smell all that food without tasting it!
http://www.superchefblog.com/2005/05...f-america.html
Seriously,
How can they do that? They advert the "food for millions" food drives they have, yet, they toss top notch food items into the trash?
I think I get it.:rolleyes::mad:
I can't get the page to load for me for some reason. Probably my computer ignorance.:rolleyes:
I know what you mean, Richard. It kills me how they so willingly throw away such a large amount of good quality food. The advertise how needy kids are, etc., all the time.
On the show, Iron Chef, they use the most expensive of ingredients available sometimes. Don't they at least have a hungry crew that could make use of the food?
I've always thought the prepared food on any show was going to the camera people, set people, etc. They throw it in the trash?? That's crazy.:eek:
Quote:
Originally Posted by Daisy and Delilah
5/12/2005
In the Audience of Iron Chef America
By JULIETTE ROSSANT
Recently, I joined the studio audience for a taping of Iron Chef America. I knew both teams of chefs: Mary Sue Milliken and Susan Feniger (see Super Chef, chapter 5) versus Iron Chef Bobby Flay. While all of us signed away our rights to write about what happened or what the secret ingredient was, there is still the audience story.
We were told to arrive by 7:30 a.m. at the studio. In the second of two waiting rooms, Bobby came out to meet and greet. Then, crew led audience members out in groups to sit down, and we sat through segment shoots of the president's greeting of the contestants Susan and Mary Sue, his choosing of the iron chef to combat, and the revealing of the secret ingredient. The actual kitchen battle really took only one hour.
Even from the audience section -- right behind the spice rack on the Iron Chef side of the studio -- the frenetic pace of both chefs and camera crews as they raced about the half-hidden set were exciting. We got an extra bang the when a camera cable caught on fire and momentarily added its own pungent smoke to that of the cooking food. Flat screens showed one of the sous chefs peeling a hard boiled egg, while Alton Brown made light of the cable disaster.
It is amazing to watch how parts of a dish are brought together on a plate from scattered places all over the kitchen. Logical steps begin to reveal themselves in the flurrying parade of preparation. It was like a three-ring circus, with something exciting all the time in each ring. To watched one was to miss the others, but that is part of the magic, circus or kitchen. Besides, it was marvelous to see a gaggle of top chefs at work rather than interviewing them.
For Foodies (or unfed breakfasters, take your pick), it was hard to keep seated throughtout. The smell is intoxicating, even for savory foods at 8:00 a.m. As the shooting wrapped by lunch time, I was horrified to see the crew dump all the food into the trash. I guess next time I'll come as a judge -- I can't watch, hear, and smell all that food without tasting it!
---------
altho the article was written in '05? I doubt that they now would have taken the time to package all the stuff up and try to find a charity to donate it to.
I have noticed that the product placement in Top Chef -Glad storage items- and have to roll my eyes that TVFN hasn't really lent itself to getting anyone/any company on board to sponsor or donate their products. I'd like to see Reynolds Wrap donate some foil pans and a driver to take the stuff to a homeless shelter once or twice?
LOL, I know what Umami is, kinda, and rolled my eyes when the NIC did the whole program/commercial on soy sauces.:o So, if you get someone to sponsor a whole hour of soy sauce cooking, how much harder can it be to get a small donation to help out the needy?
-----------
Like the T Florence 'chocolate' thing there is a slight 'integrity' issue I have with the channel, but I keep coming back. I only pay attention to the competition shows and the rest are background noise to my indoor chores should I tune in.
Looking back at all the great food I have seen on that show, and knowing that it went into the trash at the end?
My mom used to tell us that wasting food was a sin. If so, That means I will have to share hell with Alton Brown.:confused::eek::mad:
Thanks for posting the article, Richard.
This absolutely makes me furious. How can anybody be so wasteful? Are there laws that don't allow sharing with the audience like they used to on Emeril's shows?
Paula Deen shares with the audience too.
What in the world could stop them from trying to find someone that could take the food and put it to good use? Homeless shelters would love to get the donation. Heck, the audience would love to taste it, as we can read for ourselves.
As I've said before, Dinner Impossible is a show where RI seems to enjoy tossing food in the trash.
$70 a pound lobster in the trash?? It's insane.:( :( :confused:
I would write to FN and complain but I have sent them a half dozen emails in the past and none of them were ever answered, as I recall.
Maybe I'll fire off another email anyway. :mad:
Morimoto, BF and (especially) Michael Symon seemed to like Chef Garces better than Chef Mehta. Interesting to listen to the judges and the Iron Chefs discussing the competitors. I got the impression Mehta had a couple of mistakes in his dishes that should not have occurred at that level.Quote:
Originally Posted by cassiesmom
I knew as soon as someone said their burger was raw that Chef Mehta's chances were low, serving raw pork is a complete no-no. It was sad, I was kind of rooting for him until that point!