Episode 8: "Common Threads" Options

[helencrump]

OOOOHHH well that's different!! Yea I have a soft spot for that trio.

The trio being Mo, Larry and Curly??

Hey, where's that dang-bang Shemp fit into this???

[helencrump]

You are most correct, Mah Dear! Southern Ladies, of my Momma's sort, wouldn't dreeeeam of having a bridal shower or house warming or cocktail party without it.

I came across the Devil/Maybe Angel Thingie a few years ago and my Momma thought she had a child prodigy! Bragged to ah-ull thuh uhthuh Ladyfolk een kine. Mmm. Hmm. *knowingheadbob*

Botches stole my stole my idea, too.

Well, yomammabehavinsomeasskickinparty! And youbesomeasskickinsmartypantsdollbabywithanoverthetopappetizer!!

[helencrump]

Keep reading, my whistling friend, I got to the water chestnut but not the soy sauce---thanks! Oh and now I know it has a fancy name I will impress friends and family!!

My darling Radyms13, I'm sure you've impressed friends, neighbors and senators with your culinary skills!!

So, what do you make of the cauliflower/broccoli smash-it-up, shape with cream cheese and fry??

It sounds good, interesting and tantalizing all at once!

Anybody tried it?

[helencrump]

Keep reading, my whistling friend, I got to the water chestnut but not the soy sauce---thanks! Oh and now I know it has a fancy name I will impress friends and family!!

OK, my late husband's favorite appetizer: bacon-wrapped water chestnuts.

Whole water chestnuts. Wrap each in half a piece of bacon. Secure with toothpick. Place on baking sheet.

Cook 20 minutes at 350. Drain.

Sauce: barbeque sauce base. I always added plenty of dry mustard, soy sauce, brown sugar.

Serve in sauce.

Fabulously successful.

Myself, I don't like the sweet sauce, so I always keep some for myself before all are dipped/served in the sauce.

[helencrump]

Marry me.

Good Lard. You are about the fifth person I've proposed to this week. Not that you wouldn't have been first. Plllease. It's just that I didn't come across this little tidbit before all my other proposals. I'ma first come, first proposal kinda Gal. Just know that about me.

I love V8. check.
I love liver. check.

What's not to love?

Oh, Pita, you are yourself too sassy yourself. Hey, I used that word twice in one sentence.

I love V-8 simmer . . . done it with many too-fishy fishes, and the simmering outcome is just glorious.

[Pita]

My darling Radyms13, I'm sure you've impressed friends, neighbors and senators with your culinary skills!!

True. True. *nods knowingly*

So, what do you make of the cauliflower/broccoli smash-it-up, shape with cream cheese and fry??

It sounds good, interesting and tantalizing all at once!

Anybody tried it?

No, but I'm curious. *rubs hands together in glee*

However, I do make a mashed cauli concoction. Boil the Bejeebus out of the cauli, drain until dry. Add to a mixing bowl: the drained cauli, 1/2 Pkg. cr. cheese. and either 1/2 Pkt. of Hidden Val Ranch dressing mix or some variation thereof (I've been making it with less garlic and onion for my son and it still turns out tasty), 4 ozs. shred. cheddar, a dollop of sour cream and OF COURSE***** BACON!!!! Preferably, cooked and crumbled, folded in at the end.


Oh, you'll dream of Mashed Potatoes Past, for oh, a split second. These are some mighty fine tastin' white veg.

[helencrump]

Great idea!! Something I never thought of and it sounds really good.

I tend to hover when I cook liver---I've had the overcooked shoeleather!

Hey there, Radyms13, I think the trick is not to overcook. Liver is splendiferously tender when gently simmered/sauteed.

And again, I'll say, a little bit of pink in the center is not a bad thing!!!

[helencrump]

You are a Gal after my own heart! By Gum!

If you and/or others are ever interested in reading about a paranoid/delusional, remind me to tell you The Saga and today's latest documented entry in:

"As This Neighbor Turns"

He's got enough colorful language to put Cezan, Monet, Manet and Picasso to shame.
OY!
Vey!
*another violent rolleyes*
I won't bore you with the details, but suffice it to say, he's quite "Saucy" in his language in front of children and adults.

And my response to that is . . . think creatively about what you want to say and be descriptive and exact.

Profanity offers neither the full description of what one might want to say nor the exactness of what one might want to say.

This post has been edited by helencrump: May 2, 2008 - 10:40 PM

[helencrump]

Helen....Helen... Helen.. Helen.

Hey, kristl, you OK?? I've been watching/reading your posts. All OK?

[SecondTry]

You are most correct, Mah Dear! Southern Ladies, of my Momma's sort, wouldn't dreeeeam of having a bridal shower or house warming or cocktail party without it.

Pita, you need to pick up "Being Dead Is No Excuse"--it's the Southern ladies' guide to funerals. Hy-ste-ri-cal.

[WhataJoke]

"If I were just like Tom..."...funny how that wasn't said by me at all...and funny how it wouldn't disprove anything anyway.



Oh, I forgot...LOL

Were you not comparing Tom's editing skills to mine? Must have forgot that too eh? LOL.

[helencrump]

Oh no---I have a Crazy Neighbor Lady myself. Sad to say folks like that don't have extensive vocabularies. There is no *conversating* with some people, dag nabbit.

Ohhhhhhhhhhhhh, Radyms13, I love dag nabbit . . . it's a crazy goldarnd blamit critical element of my vocabulary!!

So, I saw earlier your talking about a grandchild's joke/riddle. I was totally repulsed with Antonia's knock-knock joke with her daughter. I never talked like that and still don't (and my daughter's now 20).

What say you about that knock-knock joke??

[helencrump]

Oh you girls and your liver. Egads!!!!! I don't do organs (stifle KK). However, my ma made this chicken liver dip-sorta-pate thingy for xmas that I did like. Only time it ever crossed these lips (double stifle kk).

Oh, for crimently kapots, chucole, you brought forward an incredibly horrific Christmas Eve open house we had . . . was it 25 years ago . . . and we always have an open house for drinks and hors d'oeuvres for the entire evening.

I made REAL pate. And lots of other savory hors d'oeuvres.

But it was -23 . . . and NO ONE CAME.

How do you re-purpose?

[helencrump]

However, I do make a mashed cauli concoction. Boil the Bejeebus out of the cauli, drain until dry. Add to a mixing bowl: the drained cauli, 1/2 Pkg. cr. cheese. and either 1/2 Pkt. of Hidden Val Ranch dressing mix or some variation thereof (I've been making it with less garlic and onion for my son and it still turns out tasty), 4 ozs. shred. cheddar, a dollop of sour cream and OF COURSE***** BACON!!!! Preferably, cooked and crumbled, folded in at the end.


Oh, you'll dream of Mashed Potatoes Past, for oh, a split second. These are some mighty fine tastin' white veg.

Oh my gosh and gaplootins. That sounds so incredibly wonderful. I'm goin' there this weekend!!

Thanks so much, Pita, for this lovely opportunity!!

[teleburst]

Were you not comparing Tom's editing skills to mine? Must have forgot that too eh? LOL.

You can't forget what wasn't there...

[helencrump]

I posted to Ted Allen's blog and it was actually accepted. After what Jim in NYC experienced, I was surprised that my comments were accepted. Go see. Never mind . . . here's what I said:

If, indeed, Antonio and Lisa had actually used Polish sausage, then the entire JT discussion about their dish was a joke. So, why didn't they speak up right away and put the issue to rest?

Instead, Tom was asking why they didn't use it . . . "You have to use your word." And when Antonio said, "Believe me, in the future . . .", Tom said, "If there is a next time."

Both Antonio and Lisa were talking at once with excuses for not using Polish sausage -- mashed potatoes, sauerkraut and all -- and their serendipitous decision NOT to use Polish sausage, which Tom thought was amusing. Guest pastry chef judge said they could have gone in a whole other direction with the Polish sausage.

In the stew room, Antonio said it was "improv" and she put her fingers in the air to show quotation marks. Lisa said, "We would have been better off steaming Polish sausage in f*cking beer."

Ted, please explain this discrepancies.

This post has been edited by helencrump: May 2, 2008 - 11:52 PM

[helencrump]

Two words....Judge Judy!!!

I loves me some JJ.......My crazy drunk neighbor thinks she's the condo police.

Oh and she's 76.....Old lady on a mission.

Hey, kristl, sometimes those elder dames are incredibly dangerous!!

Beware !!!!!

Oh, wait a minute . . . she's 76, hey!! I'm 70!

never mind. . . .

This post has been edited by helencrump: May 3, 2008 - 12:02 AM

[kizzy2341]

I

This post has been edited by kizzy2341: May 3, 2008 - 04:17 AM

[kizzy2341]

I guess the chefs got spoiled with the big time budgets, but to be honest when looking at most of the items they plated- how many of the plates looked apetizing for children? (At the end of this note- you will see what the answer was to this when I asked 9 of my students.)

I work with children on a daily basis (my two children have grown up and moved out) and they were like ewwww that looks gross. I have had children work with me in the kitchen, so they could learn.

I feel alot of the chefs went down the garbage disposal with their attitude toward the $10.00 challenge with children helping. They just did not keep in mind family of 4 on a budget. They just seem to want to create an appetizing looking plate for adults (and even a few of them fell short with that.)

If they had a knife down symbol I would put that here. (That would be my idea of the thumbs up symbol.) I had the children when that were with me give thumbs up and down symbols on what they liked an did not like by appearance. Then hold up the number 1-5, and we took the average number to rate it. The children on the average showed 1-2, but on some of the plates they gave higher numbers.

Dale's quick fire got a 4 with them
Nicki's quick fire got a 4 with them
Antonio's quick fire got a 4 with them
Spikes' elimination got a 5 with them (but they all were like spaghetti- yummy)
Antonio's elimination got a 3 with them

All the rest of the plates through the eyes of the child got 1 or 2.

I think when looking at this episode through an eye of a child- it tells you that overall the chef's attitude ended up with food down the drain. Better luck next time chefs because you sure failed this challenge

[kizzy2341]

Is it me??? or every time the camera is on mark cooking something he is licking the spoon and putting it back in the dish. Didint he get reprimanded for it last time? He did it again tonight on the quickfire..its sooo gross

You know if you are cooking for yourself and you want to use the same spoon that is one thing, but for other people THAT IS GROSS.

You see other chef's taste their food, and they use a small spoon alot of times to taste it.

I guess to each their own, but after watching how he cooks- how many of us would want to eat at a resteraunt he is at?