YOU had ME at fried okra!!!!

Its a deal!!

*making note to self*---"When approached for film rights, must have wonderful character for Actor to play, or it's no deal!!!"



Funny thing....my hubby is the "brewmeister" in the family, but right now, I seriously would enjoy a tall cold beer! And I actually seldom drink!

Cheers!

This would be the WORST episode for us not to get a thread, IMHO!

[quote name='Superannualted' date='May 21, 2008 - 09:53 AM' post='255448']

That'll cure me from reading the boards while I'm still on my first cuppa coffee in the morning to the background noise of my grumbling, empty stomach.

EGGS GOLDENROOD & S.O.S.

Many, if not all, of our parents/grandparents survived the Great Depression of the 30s when even the flushest of families took major pay cuts and had to make sacrifices. Old habits linger on. As a kid I looked forward to creamed chipped beef on toast as a special dinner treat. It wasn't until I was drafted into the Army that I found that other guys groaned when it appeared on the breakfast menu and called it "Sh1t-on-a-Shingle."

I wasn't introduced to Eggs Goldenrod until I was an adult and in a relationship. It was the childhood comfort food of my partner and we soon began pigging out on it at least once every 30 days when my pay checks were a month apart.

Gotta stop for now. All this talk of food reminds me it's time to have some breakfast.

/quote]


What is that? I don't think I ever had creamed chipped beef before. What can you compare it to?

Read a while, sweets. Foil hat at the ready.

The venison chili sounds perfect! Loves me some venison and definitely like the black beans over redskins!

LOL NOPE POOPED we are all lost causes once we hit the big A no other ceilings to bust through that I know of. But I may be surprised KK is our Indianna Jones in search of the next level if she reaches it then I hand the reigns of Devirginizeing to her... lol

You come to NOLA P.M. me I would love to show you around that goes for any of ya.... Oh found out one of my friends auditioned and they are begging her to complete her video they loved her we shall see.

Oh boy, would I love to get you and my hubby together in a kitchen and just enjoy enjoy enjoy!!!!

Oh I am so bad tonight....can you picture a QF challenge on green fried tomatoes or fried okra????? Oh lordie lordie lordie I need that beer...somebody stop me before I hurt myself! : Ummmmm!!!!!!!!

I'll send you the biscuits and gravy anyway.

Hope your friend makes it!

I'm not too far behind - read up this morning - but have my foil at the ready!

You are welcome to all the chili you'd like - have diced red onion, grated Extra sharp cheddar and sour cream - as well as a fresh pan of jalapeno corn bread.

OK ladies and gents and anyone in between!

The new thread is up, let's move this party to the porch and get started!

Naaaaahhh.

You deserve it. !

We promise to take your keys and make sure you make it safely to your safe spot on the porch so you won't get hurt when you get over-tipsy and tucked in the key board when your totally wasted.

That's what friends are for. I'm the designated board driver so others can join you in your celebration.

Sigh... All this talk of FGT's. Loves me some, no, loves a LOT! I like them with a plate and napkin... no sides to distract from the star! I've been talking to my tomato plants every day (no I don't need a foil hat). Last year every time my tomatoes would get to the almost ready stage the feral chickens would eat them. Crying shame that Jersey has such strict gun laws...

Congrats Jazzie!

KSboy,

I think it was pretty brave of you to say what you did. I also think the way you said it was very respectable. Kudos!


I brought up all the OT on the boards a few weeks ago and what was the point of an OT thread,one we had begged years for,anyways? My post went down in flames. I think its probably because you said it nicer then I did.

I too am guilty of going OT in the wrong place but I do try to keep it food related but Im part ferret and I get distracted by shiny things and next thing I know,Im going OT!

Seeya on the OT thread,

You're a good man... Mind if I spoon it over rice?

OT OT OT


PARTSGIRL!!!

You deserve some big wonderful OT hugs! Why? Remember all that help you gave me awhile back with settings in your locale? It's one of the reasons my story (not the one we talked about, but my long final project story) got such high marks, verisimilitude.....the feeling of reality, thanks to setting it on and around your island! Big mushy hug!!!!!

LMAO!



Weve had terrible luck with our garden for years now. If it wasnt for so many people giving up their extras,we wouldnt have much of anything. One guy found out we like green tomatoes and toward the end of the season,he will start sending green cherry tomatoes over by the bucket. He says he cant keep up with how many cherry tomatoes he gets so he lets his neighbors come over and take what they want. They fry up pretty good if I say so myself. Just quarter them and proceed as usual.

You know, I can imagine that as being great food....hmmm....green cherry tomatoes might also make a great jelly or salsa or chowchow type thing. Sigh....gotta wake up the hubby soon and cook a real dinner rather than the virtual one!

*grin*

Rice, pasta, mashed potatoes - take your pick!

I'm going to try that with the cherry 'maters. Sounds perfect!

Now, I know everyone is over on epi 11 but I have a question for you FGT cooking people. When I slice my tomatoes I put them on a plate and salt them. I let them sit for about 20 minutes before I dredge and cook. It takes the bitterness out of the tomatoes. Does anyone else do this or am I comitting some kind of cardinal sin?

I'll ask the hubby, he is the FGT guru in the family LOL!

Looking forward to that chocolate! *wink wink*
:-)

KK sorry but if I'm going to pick someone to get a pass from me on questionable hyperbolic verbiage I'm going to chose a petty name caller over someone who wants to gun down someone for their beliefs.

With Bordain we all have a point of refrence to know the man's and his shtick. Do we have a similar point for someone 20 posts in here?

And absolutely I said it so you can answer me. I'd want you to.

And what did I say that I knew not to be true?
Care to prove that allegation?

Or that I misquoted Gail?

Everyone here is capable of reading the Blogs so I post the piece that is pertinent to the point I'm making. Seems pretty straight forward to me.

I forget the movie it was from but Alen Alda once said the line: "Comedy is tragedy plus time." Sorry KK but it will be a long time before a Hallocaust reference is up for being a punch line. Just my opinion, that i bet is shared by others. And I'm also positive I have said things here that people didn't dig either so I'm not saying I'm without sin.

And I respect Tele, I even said so afterwards, that he is too creative for that. I didn't know he was in the military so let me take this oppotunity to thank him.

Oh only the "really smart peeps" pick up on my "misintentions". Jeez what does that say about the people that might happen to agree with me?

And I don't dislike you either KK.
But I take offence to you suggesting that I am up to anything devious.
Depraved absolutely. Devious, not even a little.

Nudge, nudge! Say no more! LOL!

Stupid computer...

Ahhh, wysteria and sunflowers, two of my favorites. I will not wake you when I leave. And when you do wake, it will be to a clean porch. All glass will be put in the proper recycling bins and all debates ended peacefully. Thank you for the welcome.

Glad to have you, what a delightful addition to our porch folks!

Now, over on the current episode board, we've some discussion going about next week's cuisine. Feel free to bring a little "sumpin sumpin" to share and have a blast with us!

*sigh*
Sunflowers and wisteria....boy don't I wish I had that garden for real instead just in my photo journal!
Jazz

Hopefully I will not behave that badly. After 3 cocktails back to back, which I have been known to do after a double, I may just talk out of my arse a little bit. Just a li'l bit. So, if I have posted the message, It's there for eternity?

What a GREAAT picture! I tell you what, I am adoring this man. When I read through all the judges bios I noticed his was the only one with all these charities mentioned that he gives to. You gotta love a man who gives back to his roots. Full of himself? I say he is full of life and love. And those crystal blue eyes sure don't hurt a bit!

Well, we all see now how right you are about Dale not being able to perform the duties of executive chef. (Posting after restaurant wars) And I agreed with you even before this show aired. But, I have to say, coming from where young Colicchio came from, I'm sure he was made to jump through hoops. You do not earn the degree of respect he has without jumping through some hoops. You do not earn a place without doing so, much less the place he has aspired to. I'm sure that chef Tom in his career has put out a couple of failed dishes. I'm also sure that he suffered the consequences of doing so. My point is, if you want the title of Top Chef you should be willing and able to jump through all and any said hoops to get there. Tom did. That's why he's the head judge. That being said, I have to reitterate my agreement about Dale. He is not a team player and never has been. One of the main gripes about Hung was how he raced around the kitchen to get things done. While interfearing with the other chefs, he got things done. With Dale it's him being opposed to everything and not allowing progress. He wants things done his way or no way. So while I agree with you on one point, I still have to hold fast in my admiration of Tom. I don't think anyone can make me change my mind. I would love it if I could change all of yours and you could see him the way I see him.

My main poison is vodka. I love it. You can mix it with anything and make it taste fabulous. I also love margaritas. I have to be able to taste the tequilla though. I do appreciate wine and beer as well. Just not as much. I taste a lot of good wines where I work and have cultivated my appreciation there. I like bold wines with a lot of flavor. However, I do not like extremely earthy wines. I like herbalness, but not mustiness. I like a full bodied wine, (much like myself) with body and complexity but not too much of the must I mentioned earlier. I like balance. When it comes to beer, I like a lot of flavor. My least favorite of the poisons but I do appreciate a good beer from time to time. It's a lot like wine in the different types and etc. If you like beer some of my favorites are, Eel River IPA, it's an organic ale that is delicious, Tommy Knocker out of Colorodo makes some pretty darn good beer. I love Heffeweisens. I appreciate a good stout from time to time. Ok, now it sounds like I do nothing but drink and that is not the case. The wines and beer I "TASTE". Honestly, we all share and taste the beverages that we sell. There could be one beer tasted by 10 people. Tonight I'm drinking Godwin chardonnay and I love it. I've pretty much finished the bottle. You guys are gonna think that I do nothing but drink. No, unfortunately the only time I have to post is the same time I have to drink. A short window. I know it's not healthy, but it's what I do. I work my arse off and then I get good n' toasted for one night and I get online and vent and voice my opinion about something I care about, which happens to be top chef and cocktails. I am very passionate about cocktails. In one response I made to a lovely person who was approaching a big birthday you may see that. Did I name my poison or did I confuse you even more which is not my intention but unfortunately my inclination?
Hey, you asked...

I apologize if this sounds like a silly question, please forgive.

In this episode, during the quickfire challenge.. Richard used an ingredient he has used before which was pronounced "roz al hinu" ?? - I haven't heard of this ingredient before seeing Top Chef - Could someone please provide a link (here or email me) where I can find the correct spelling and information on this please?

Also, is there a place on the Bravo site where we can view recipies from any challenge during any season? That would be a nice feature.

Thanks in advance <3

It's ras al-hanout, a North African/Middle Eastern spice blend. It has no fixed proportion, number, or composition of ingredients. Here's a blurb from an online spice vendor:

"Ras Al-Hanout means "best of the shop" Each North African spice merchant develops a signature recipe using the best exotic cinnamon, tumeric nutmeg, pepper and other rich spices. this simple recipe is a basic mix that makes an excellent rub for almost anything including chicken, lamb, salmon or tuna." M.S.

See? Isn't it nicer when you stop making personal assaults on other posters? We're happy to have you aboard now that you've dropped the abuse.

Also, Bravo provides an extensive selection of recipes on the Top Chef section of the site, but they're rarely accurate renditions of what was prepared on the show.

<H1 class=firstHeading>Ras el hanout</H1><H3 id=siteSub>From Wikipedia, the free encyclopedia</H3> Ras el hanout (Arabic:رأس الحانوت) is a popular blend of herbs and spices is used across the Middle East and North Africa. The name means "head of the shop" in Arabic, and refers to a mixture of the best spices a seller has to offer.There is no definitive set combination of spices that makes up Ras el Hanout. Each shop, company, person would have their own secret combination containing over a dozen spices. Typically they would include cardamom, clove, cinnamon, ground chili peppers (also known as paprika), coriander, cumin, mace, nutmeg, peppercorn, and turmeric.

Some recipes include over one hundred ingredients, some quite unusual, such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, dried rosebud, and the potentially toxic belladonna and insects such as the beetle known as Spanish fly (however, the sale of Spanish fly was banned in the spice markets of Morocco in the 1990s). Usually all ingredients are toasted and then ground up together. Individual recipes are often improvised.

Ras el hanout is used in pastilla, the Moroccan squab/young pigeon and almond pastie, is sometimes rubbed on meats, and stirred into couscous or rice. It is often believed to be an aphrodisiac.

Beat me to it. Hats off to you, my Queen!

[sings] You can keep your hat on.

But I do expect a low, formal curtsey!

How about I bow deeply with a great flourish of feathered hat and one arm akimbo? You know... Puss in Boots style?

I do sincerely apologize if what I said came off as poor as I posted it -- I have never been accused of being overly sensative. I meant no real harm.

I do really appreciate your friendly post and great information.

Thank you

No problem. You won't be the first to have gotten off to an awkward start. All is well now, so welcome aboard! You'll find as a whole, we're a pretty friendly, familial bunch. We even fight like family, and like most families, no matter how much we butt heads, we all love each other.

This is probably why we so often wander off the initial Top Chef/Project Runway/Shear Genius/etc. topics and begin discussing our personal lives. You'll likely find yourself doing it, too, as you continue to hang with us, and we'll be here to share with you.

So—may I call you Antonio? Tony? Signore?

The Elizabethans called it "making a leg," and sure, be my guest! Just make sure you balance properly on the "rear" leg so you don't lose your balance!