Posted on 01/01/2008 3:05:57 PM PST by big bad easter bunny
It appears some are born with class and dignity - other’s aren’t. Some have finese - others talk like trailer trash. Go figure.
The rest of it sounds good, though.
I thought raspberry vinaigrette was faggy-sounding, until I tried it for myself. Makes a delicious cole slaw, marinated overnight on top of a big bowl of shredded cabbage and carrot, and much healthier (and I think better-tasting) for you than the traditional cole slaw dressing.
So, if I get what you're saying, it's not just me.
Very nice production.
Creative spam but never-the-less, SPAM.
So, Kirkwood, let’s see your chef videos. The ones with the fresh raspberries.
“I will donate the first $500 in revenue from a video recipe I have on Metacafe. It is a salad I was famous for when I owned a restaurant in Northern California. The dressing was so popular people would come in and buy it in Styrofoam cups to go. The salad also is made with feta cheese, cucumbers, roma tomatoes, walnuts, mixed greens and my famous raspberry vinaigrette. The video is free to watch, Bob Appetit!”
My favorite dressing for that kind of salad is made like this... I never measure, always do it to taste.
Fresh lemon juice
Extra virgin olive oil
Sea salt
Black pepper
Mint
Dill
A pinch of sage and oregano
Some nonpareil capers
Especially good on salad made from green lettuce or romaine, tomato, cucumber, red and/or green onion, and of course the feta cheese. Serve with some pita. Sometimes I like to just scoop it all up in a piece of warm pita and eat it that way.
I was just in NYC this past week and went to an afghan restaurant. I had a delicious tea - hot green tea with a cardamom pod in it. I got home late last night and made 3 cups of it so far today. I’m hooked.
“Your recipe is crap. Why not use FRESH raspberries instead of that fructose-laden jar of preserves? What were you thinking? BLECH! The thought of it makes me want to vomit. I could go on with the other unfortunate “ingredients” you use, but that right there tells me you know nothing about cooking. I take it you never actually went to an acredited cooking school. If you did, you should get your money back.”
A lot of chefs use off the shelf ingredients these days.
I read recently about trendy foodie places where they use things like ketchup or crushed funyons as their secret ingredient.
I prefer cooking at home to that crap, and I’m a big fan of the family owned ethnic dive when I do go out.
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