Had it with the Food Channel...

[Daisy and Delilah]

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??

[jennielynn1970]

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!

[kitten645]

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

[jennielynn1970]

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.

[RICHARD]

Is it spelled Pegao maybe??
http://www.elboricua.com/arroz.html


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.

[jennielynn1970]

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.

[RICHARD]

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!

[RICHARD]

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....

[jennielynn1970]

Ming... yeah..... he is a freaking hottie. I'll watch his show just to drool over him!

[jennielynn1970]

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.


------------

Beans are an easy recipe.
Rice is another.......I posted it another thread.....

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.

[RICHARD]

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.

The purple beans sound like black beans...

I have never heard of bagao!

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"..

Some people add peas and carrots....that's a regional thing....Add some fresh coriander as garnish and enjoy.