worst sounding sushi roll at guy fieri's southern bbq & california style sushi restaurant tex wasabi's

i once won $50 off ming tsai in a card game

My village was slaughtered by General Tso.

wouldn't surprise me matt.
do tell?

― Everybody did shit, art happened! (forksclovetofu), Thursday, November 15, 2012 3:39 PM (31 minutes ago) Bookmark Flag Post Permalink

forks i don't wanna really blow up a bro's spot w/specific incidents. but i take his word for it, he's an impeachable bro & total pro.

l-r

Christopher Kimball, Christopher Kimball

http://www.shockya.com/news/wp-content/uploads/peabody_and_sherman.jpg

these old frugal gourmet clips are a trip; i don't think 6-year-old me registered how weird this guy was.

every dish was first cooked for him by some little old lady in a boring part of the country!

the frugal gourmet seems like part of a hangover from some 70s/early 80s culture that really isnt around anymore

i can't really define it but i'd include things like early genesis album covers and your family having an entire cabinet full of dinner plates designed to look hand-thrown

same thing that begat owls on everything and overwhelming walls of houseplants?

basically the impression that lots of people would have rather lived in hobbiton

the frugal gourmet seems like part of a hangover from some 70s/early 80s culture that really isnt around anymore

the same hole from whence Out of Africa came!

i baked a pie in afreecah

It's this thread all over again imo: WORST of the Best Picture Oscar Noms (Only The '80s Edition)

"Let's get away from bacon and eggs and all that cholesterol....so let's choose something healthier, from the American South: biscuits and gravy!"

― the little prince of inane false binary hype (Alfred, Lord Sotosyn), Thursday, November 15, 2012 3:47 PM (48 minutes ago) Bookmark Flag Post Permalink

yes this is amazing. so 80s!

the galloping gourmet was something else.

https://www.youtube.com/watch?v=czrj4yJm6z0

leading off your show with suicide stats is 0_0

xp My parents had one of his books - they never cooked a single recipe from it.

my dad used to confuse the frugal and galloping gourmets

"fruggalloping gourmet" sounds like a pre-AIDS badge of honor

tbf they seem easily confused

something something donkey sauce

and don't even mention Edie Gorme

"Frugalloping Gorme at the Anvil -- 1 a.m. Sat.

i have a vintage copy of the joy of cooking that i like to read as if the recipes were borges stories. because if i made any of them the amount of butter they recommend in everything would kill me in a week

i wonder if mark bittman is a dick? i love the book "How To Cook Everything"

The first words from my mom's copy of the Better Homes & Gardens Better Homes Cookbook: "Barbecuing has become an American way of life -- a time to relax, perhaps to get outdoors, and to enjoy 'doing' with the whole family. Most importantly, Mom gets to rest!"

mark bittman is surely a dick

but I happen to agree with him a lot, which makes him the best kind of dick

that's usually infallible advice

dick bittman

man bitts dick

Actually, he was a beast in the kitchen and some of the stuff I overheard him say to the waitstaff is stuff I'd be too embarrassed to post here so you may actually be right. He's still awesome though. When he's not in the kitchen.

― ENBB, Thursday, November 15, 2012 3:34 PM (1 hour ago) Bookmark Flag Post Permalink

having worked in both kitchens and in ORs, i can tell you that the general ~vibe~ is v often similar

mum has lots of great 70's cookbooks where chinese cooking is a ~new thing~
like *amaze your guests with your exotic flavors of the orient at your next dinner party with Women's Weekly's 'Beef With Black Bean Sauce'*

Jeff Smith just said: "Remember not long ago when we called all pasta 'macaroni'?"

iirc even garlic was considered somewhat exotic in the pre-70s Midwest.

until about 10 years ago mum had a jar of MSG in her spice rack (it had an expiry date of 1985 so I don't think she'd used it for a looooooong time, lol)

it's still good

no kidding

only celeb chef i've worked \\around// is c0licchi0
but basically the lead chef at every restaurant is always a hair away from just demolishing the whole line emotionally, verbally and sometimes physically

huh seems like one of the nicer ones on chopped

he's okay. I was working at cr@ft a good many years before top chef started. I overheard a meeting or three about his GLOBAL BRAND at the time and did a lot of eye rolling. now he's on treme and i'm eating dried seaweed for dinner
HE'S A MONSTER is what i'm saying

iirc even garlic was considered somewhat exotic in the pre-70s Midwest

later. much later.

i never saw a fresh herb or actual garlic bulbs growing up

I did, but I had parents who a) grew their own vegetables, and b) cooked soul food occasionally, particularly collards

why would you ever want those

http://ecx.images-amazon.com/images/I/41XM17EXR0L._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg

oh we had garlic salt too, I mean what else were you going to put on your chicken after the minced garlic and the garlic powder?

btw have I mentioned that I overseason like a fiend?

my mom once made a "mexican pizza" that was basically four pounds of ground beef, old el paso seasoning, and six pounds of cheese on a pizza crust. i feel like guy would somehow understand.

I invented a chicken rice recipe when I was in high school that was:

1 cup rice
1 can Campbell's Chicken Noodle Soup
1 cup water

it was fucking good, too

i feel like every food concoction i've come up with while drunk or ragingly hungover could go on guy's menu with a slightly spiffier presentation

Yeah the bar I worked at had mexican pizza like that, also toss a bunch of lettuce, black olives, and tomatoes on it and serve w salsa