FOOD with ATTITUDE

I DO NOT understand how you can have your own cooking show when you can’t pronounce basic cooking terms.  It’s CHI-POAT-LAY, not CHI-POL-TAY!!!!!!!

It is notoriously hard to start rosemary from seed… but I have a ONE seedling sprouting in its pot out on my balcony!!  I’m SO excited.

I don’t know how I did it, though.  I just got lucky.  I don’t have much of technique, because I haven’t done this enough to learn from trial and error. 

But I’m happy!

Why do I keep DOING this to myself?  I must be a MASOCHIST or something…

Another reason why I haven’t updated lately is because my personal life is a mess and I’ve been dealing with a little drama there.  SO much fun.  I LOVE immature men.

Or, at least, I continue to unwisely pick AND love immature men.  I need to work on my choices, I think. 

Anyhoo, the other day, Giada did a version of the chocolate caramel bars I posted below that sounded like a yummy twist on them.  She calls them Espresso Caramel Bars.  The chocolate on top looks like a thicker layer, and very honestly, the caramel layer on my original post looks a little better than hers.  I think I’m going to try these and will combine the caramel from my recipe and the chocolate from hers.  Because any time you add a little coffee flavor to chocolate, I’m in. 

Here is the recipe:

Espresso Caramel Bars

Semi-Homemade Sandra Lee!!  Aaargh!!  She did this menu today and was talking about how economical her ingredients were…  She was using ricotta cheese instead of cream cheese, and they flashed on the screen the price of both… and spelled ricotta “riccota.” 

Why am I not on TV??  I can spell, I can cook, I speak correctly (for the most part… I’m still a little western PA, can’t seem to put the full “ing” on the end of words, always end up saying “huntin’,” “fishin’,” and “muddin’.”  Not that I do any of those things. 

Because I don’t.  I’m just from an area where a lot of people do. 

“Dhani Tackles the Globe.”

HOT, but not quite as capivating as Tony.

Did I mention this guy was HOT, though, and that’s why I’ll watch the show?

Holy body!

Come to mama!

Just wanted to thank everyone for their recent comments.  I am NOT MIA, I am working on a freelance project right now that should die down by mid to end of the week.  I will post something then.

LOTS to tell ya… food and otherwise.

By the way, I was wondering if anyone had ever had the Dusted Chipotle BBQ wings at Quaker Steak and Lube?!  I am not a huge fan of QS&L, but I LOVE the dust, or “rub” on these wings.  It tastes like a barbequed potato chip — spicy, a bit garlicky, with a sweet finish.  I found something similar online before, and lost the recipe.  I still have a little baggie of the rub, but no recipe.  Has anyone had these wings?  Any idea where I could find a recipe, or does anyone have a similar recipe?  I have been looking high and low online and can’t find the original recipe I found that was similar.

Post the recipe if ya got one!

Robin Miller on the Food Network channel right now.  Making what she calls “Pad Thai.”  And the sauce contains chicken broth and peanut butter, and the dish has green pepper and ginger in it…

Uhhh, that’s not Pad Thai. 

On the Food Network website, the recipe is entitled “Peanutty Somen Noodles with Shrimp.”  That’s a much better description.  I don’t really understand why she was calling it “Pad Thai” on the show.  I was thinking this was her Americanized version, but clearly, Food Network knows it’s not Pad Thai.  So, don’t call it that.  Duh, right?!  It’s misleading.

Honestly, the recipe doesn’t sound bad. I’ve added it below.  But it’s not Pad Thai. 

However, I’m beginning to lose interest in the Food Network (it could possibly be because I watch it EVERY DAY, ALL DAY because I’m UNEMPLOYED).  First of all, the amount of repeats is ridiculous.  Second, I learn WAY more about food watching Anthony Bourdain on the Travel Channel, so if Tony’s on, I put him on instead of watching the Food Network.  Third, the hosts of the cooking shows on Food Network are kind of mushy, smushy, and lame.  And I don’t mean they’re fat; they lack personality, none has much of an edge or a sense of humor that “pops,” and I’m really sick and tired of these hosts Americanizing some really fabulous ethnic dishes.  I understand that a lot of people don’t have access to asian markets, don’t want to mess with soaking tamarind pulp, are on a budget, and have families and can’t devote a lot of time to cooking.  However, the watered-down versions of recipes that are shoved down our throats on episode after episode after episode on Food Network is starting to grate on me.  They need one or two shows for people who really love to cook, who will devote the time to it, and who aren’t daunted by poking around a farmer’s market or indian grocer for just the right ingredient. 

Oh, AND there was a close-up of Robin Miller’s thumb twice as she turned on the stove today.  Looks like she has nail fungus.  Ewwww.  That’s what I want to see on a cooking show.  Ugh!

I wish they’d bring Mario Batali back.  Giada cooks some good food.  She’s kind of endearing on the show, but I saw her as a judge on The Next Food Network Star and she was a total bitch.  It was great!! LOL  I like Bobby Flay, too, despite Anthony Bourdain skewering him for doing the throwdowns (http://blog.ruhlman.com/ruhlmancom/2007/02/– check out “A Bourdain Throwdown”  — it’s hilarious, and still valid!).  I like that show, if only as an expose on how to cook some dishes authentically, which we all know the Food Network usually wants to prevent us from doing (specifically, I like the one on the arepas, and the one on the potstickers).  Paula Deen — who doesn’t love her?!  Seriously.  Her food could suck and you’d just want to give her a big hug anyway, you know?  However, with all that butter and cream, I’m pretty much betting her food doesn’t suck.  Of course, I’ve only made one her recipes once, and it sucked, so I don’t really know for sure.  I am a big fan of butter and cream, though.  I’ll let her slide.  Ingrid Hoffman.  Okay.  Anne Burrell.  Okay.  Ina Garten.  I do like her, but it’s that whole Paula Deen, hugable factor.  Alex Guarnaschelli I love more as a judge on Top Chef and Iron Chef.  Tyler Florence has supplied me with the best fried chicken recipe I’ve ever tasted/made, so he’s totally cool in my book.  And Alton Brown is in a completely different class — he’s an EDUCATOR/chef.  Me likey.  We’re not even going to mention the RR person.  She’s BS. 

Is the Food Network catering to stay-at-home moms?  It’s possible.  However, I know several, and they’re not as boring and bland as the Food Network seems to think they are.  They want to cook something more ambitious than meatloaf and buttered noodles.  And when they want to go ethnic, they want authentic ethnic, not Americanized, Food Network-ized ethnic.

That’s if they’re into food. 

If you’re not into food, you’re not into food.

And maybe the programming at Food Network is aimed squarely at you.

Peanutty Somen Noodles with Shrimp

• 8 ounces uncooked somen noodles
• 3 cups reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 2 teaspoons sesame oil
• 1 teaspoon hot sauce
• 2 teaspoons peanut oil
• 1 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 1 green bell pepper, seeded and diced
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup dry roasted peanuts, coarsely chopped
• 1/4 cup chopped scallions
• Chopped cilantro leaves, for garnish, optional

Directions

Cook noodles according to package directions.

Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.

Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.

Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.

So, there ya go.  You guys can make this and tell me what it’s like.  I can pretty much guarantee I won’t be making it.  LOL

“Bulla”-baisse??  Really?!

How the frick do you get your own cooking show if you don’t know that “espresso” is NOT pronounced “expresso”?!!!!