Foodies Unite!

ALady · Jan 13, 2011, 04:40 PM

It probably didn't help that he was an outsider, and the fact that the cameras were rolling will cause some to call his motives into question. But the obesity rates in that part of the country suggest that maybe they weren't finding answers to their own problems (although I am sure there are plenty of grassroots WV programs at work trying to combat obesity, and maybe it would have been nice if he had highlighted some of those).

I can't fault him for trying to help out a community in this instance, or for bringing more awareness to a nationwide problem by televising the "experiment". I would have been interested to see him try the same program in an urban area and address issues of food deserts and things like that.

Oh well. I don't like his spitty, pendulous lower lip (TM Sassbox) so there's that. ;D

weeniebeenie · Jan 14, 2011, 10:06 AM

I liked the series on West Virginia and thought it was quite effective. I have no idea what his motives were but I'm prepared to give him the benefit of the doubt. Maybe he made a reality show not to cash in but to show others what he could do to help if they were willing to let him.
He's about to do a Ministry of Food program in Oz and most people seem to be fine with it but now that I've heard what you guys have said I'll be curious to see what happens when it actually begins.
Thanks for the input.
And thanks for the kind words about the floods Ruckus. Though I am quite far away from it all, the whole country is just devastated.

Anyway, back to the food. :)

Ruckus · Jan 14, 2011, 11:16 AM

Quote from: weeniebeenie on Jan 14, 2011, 10:06 AM
I liked the series on West Virginia and thought it was quite effective. I have no idea what his motives were but I'm prepared to give him the benefit of the doubt. Maybe he made a reality show not to cash in but to show others what he could do to help if they were willing to let him.
He's about to do a Ministry of Food program in Oz and most people seem to be fine with it but now that I've heard what you guys have said I'll be curious to see what happens when it actually begins.
Thanks for the input.
And thanks for the kind words about the floods Ruckus. Though I am quite far away from it all, the whole country is just devastated.

Anyway, back to the food. :)

Just to be clear, I don't question the man's intentions. I truly believe he means well. I just find him annoying regardless of his pendulous lower lip. ;)

On a side note, did you glance at the little chat I had above with LucyLew about the half smoke sausage in DC Weenie? First, I had no idea that your handle was a FF song and second, I had no idea it was the name of the place the supposedly served the 1st half smoke. Neato :)

weeniebeenie · Jan 15, 2011, 07:09 AM

Quote from: Ruckus on Jan 14, 2011, 11:16 AM

On a side note, did you glance at the little chat I had above with LucyLew about the half smoke sausage in DC Weenie? First, I had no idea that your handle was a FF song and second, I had no idea it was the name of the place the supposedly served the 1st half smoke. Neato :)

I didn't know that the song was named after anything. I knew Dave Grohl grew up in DC though so I guess it makes sense. But I always wondered where he got the name from cause if you've heard it, the lyrics are just a bunch of distorted screaming.
You learn something new everyday....

lucylew · Jan 15, 2011, 10:00 AM

Will be spending the day BBQing (low and slow) some pork ribs to enjoy with a lime/cilantro slaw, mac & cheese and a carrot/harissa/mint salad. It's been so dang cold that I'm trying to bring a little summer to January.

Best part is I'll be rockin' one of my xmas presents while cooking - a friend made an apron for me - it's black with a pink rhinestone skull and cross bones and sez "Ho Made" on it. Yay!

Ruckus · Jan 15, 2011, 11:18 AM

Quote from: lucylew on Jan 15, 2011, 10:00 AM
Will be spending the day BBQing (low and slow) some pork ribs to enjoy with a lime/cilantro slaw, mac & cheese and a carrot/harissa/mint salad. It's been so dang cold that I'm trying to bring a little summer to January.

Best part is I'll be rockin' one of my xmas presents while cooking - a friend made an apron for me - it's black with a pink rhinestone skull and cross bones and sez "Ho Made" on it. Yay!

;D ;D ;D Love the gift! That sounds real good. Lime/cilantro slaw sounds amazing right now. Tis' my favorite acid/herb combo.

Back in college my friend gave me a bbq set that contained an apron that had the huge letter "Z" on the front. Fitting right? ;) For Halloween, I wore the apron, put on a cape, popped in as many grill utensils as possible in my belt and became "Z the BBQ Superhero!" At least I liked it :embarassed:

lucylew · Jan 15, 2011, 01:07 PM

Dang, I have a pair of tongs that are rigged to look like they are going thru your head that could have completed that look for you!

ALady · Jan 15, 2011, 06:46 PM

I ate at Graham Elliot's sandwich shop, grahamwich, last week. It's newish so maybe they're still working the kinks out, but it was pretty underwhelming.

Had the short rib sandwich (cooked nicely but not very flavorful) and truffled popcorn (soggy).

Ruckus · Jan 16, 2011, 08:05 AM

Quote from: ALady on Jan 15, 2011, 06:46 PM
I ate at Graham Elliot's sandwich shop, grahamwich, last week. It's newish so maybe they're still working the kinks out, but it was pretty underwhelming.

Had the short rib sandwich (cooked nicely but not very flavorful) and truffled popcorn (soggy).

Sounds decadent enough. I LOVE short rib. It bothers me that it has become such a popular section of the cow that it no longer is that affordable at the store.

Have you eaten at his eponymous restaurant yet? I was going to go last time I was in Chicago but I'd heard such mixed reviews about it, high on whimsy and low on substance, that I refrained. Maybe I'm wrong but it seems like he has flourished since he left the hotel on his reputation and name more than the quality of his food. Eh, what do I know? I've never eaten any of his food.

ALady · Jan 16, 2011, 09:46 AM

No, I never have. Somewhat less curious to try it after the grahamwich experience.

The short rib was beautifully tender, just seemed like they forgot to season it. It was topped with pickled red onions (tasty, but there were like three of them), horseradish sauce (bland, no kick) microgreens (overdressed and wilty) and shoestring potatoes (just got all over the place ;D). It was served kind of open-faced on a giant pretzel roll and was really messy/unwieldy to eat...and you couldn't even cut it in half because the only utensil they gave you was a spork. ;D

Just a disappointing sandwich experience overall.

woodnymph · Jan 19, 2011, 02:21 PM

I just made a lentil soup! I can't believe I put waaaaayyy too much fresh bay leaf in the damn thing though, so now I'm trying to cut it back with garlic, onion powder, salt, and pepper.... but man! It's creamy and would be A+ without all that bay leaf..... well the back of the bay leaf package says "use 3 times as much fresh herb as you would use dried"...... but I guess I used like 10x more. I started smelling the bay leaf after I put it in and was like "aaaahhhhhhh" so I pulled them all out!! Hahahahahah a little more pinches of seasonings should help..... at least I know what's up for the next time around! :P

5 minutes later edit: I just had another few spoonfuls of it, and I may need to just do away with this batch..... tastes like I'm snacking on a bay leaf branch :embarassed:

Ruckus · Jan 20, 2011, 12:51 PM

Quote from: woodnymph on Jan 19, 2011, 02:21 PM
I just made a lentil soup! I can't believe I put waaaaayyy too much fresh bay leaf in the damn thing though, so now I'm trying to cut it back with garlic, onion powder, salt, and pepper.... but man! It's creamy and would be A+ without all that bay leaf..... well the back of the bay leaf package says "use 3 times as much fresh herb as you would use dried"...... but I guess I used like 10x more. I started smelling the bay leaf after I put it in and was like "aaaahhhhhhh" so I pulled them all out!! Hahahahahah a little more pinches of seasonings should help..... at least I know what's up for the next time around! :P

5 minutes later edit: I just had another few spoonfuls of it, and I may need to just do away with this batch..... tastes like I'm snacking on a bay leaf branch :embarassed:

Sorry to hear that WN. Though for the most part they say 3x for fresh over dried, with Bay leaves, I never go over one leaf even if I'm using fresh though I've only used fresh once. Shit's poison :P ;D

woodnymph · Jan 20, 2011, 01:16 PM

Quote from: Ruckus on Jan 20, 2011, 12:51 PM
Quote from: woodnymph on Jan 19, 2011, 02:21 PM
I just made a lentil soup! I can't believe I put waaaaayyy too much fresh bay leaf in the damn thing though, so now I'm trying to cut it back with garlic, onion powder, salt, and pepper.... but man! It's creamy and would be A+ without all that bay leaf..... well the back of the bay leaf package says "use 3 times as much fresh herb as you would use dried"...... but I guess I used like 10x more. I started smelling the bay leaf after I put it in and was like "aaaahhhhhhh" so I pulled them all out!! Hahahahahah a little more pinches of seasonings should help..... at least I know what's up for the next time around! :P

5 minutes later edit: I just had another few spoonfuls of it, and I may need to just do away with this batch..... tastes like I'm snacking on a bay leaf branch :embarassed:

Sorry to hear that WN. Though for the most part they say 3x for fresh over dried, with Bay leaves, I never go over one leaf even if I'm using fresh though I've only used fresh once. Shit's poison :P ;D

Oy, yeah the second batch came out waaaay better (and I was so tired of the bay leaf experience I didn't even use one in the second batch!) hahah I've had my share for a minute

I also roasted a red pepper for the first time and made the most amazing red pepper hummus I've ever had! Magickal roasted red peppersssss... I'm gonna have to use them more often!

lucylew · Jan 20, 2011, 11:40 PM

Going to Cyrus to dinner tomorrow since something came up last year and I had to cancel. Very excited. I'm seriously considering trying the vegetarian tasting menu. Have any of you gone the veggie tasting menu route at a nice (not specifically vegetarian) restaurant? What are your thoughts?

kydiddle · Jan 21, 2011, 06:17 PM

I'm on a kick to bake something new every weekend. The recipe for this weekend....Apple Hand Pies. I hope they turn out as good as they look here:

wolof7 · Jan 21, 2011, 06:34 PM

Indulging in what I've been craving all week....a nice roquefort with dried cranberries and, what the hell, garlic bagel chips....and some kind of lager to be determined after a brief jaunt to the local liquor distributor.

vespachick · Jan 21, 2011, 11:12 PM

Quote from: kydiddle on Jan 21, 2011, 06:17 PM
I'm on a kick to bake something new every weekend. The recipe for this weekend....Apple Hand Pies. I hope they turn out as good as they look here:

Hand pie, hand pie. YES!!! I always get a cream & blackberry hand pie at the farmers market, when it's farmer's market season. Oh, farmers market - I miss thee (though it's only been weeks....)

woodnymph · Jan 24, 2011, 08:57 PM

I'm on some crazy diet-amending rif-raf lately or I'd be all over these awesome delish pics!! But for now I must say..... wakame seaweed fares much finer in miso soup than does kelp. ??? It would've been a fine addition to the miso soup I had tonight, if it were in a much smaller portion. No bay leaves this time at least :P

kydiddle · Jan 25, 2011, 10:06 AM

Quote from: vespachick on Jan 21, 2011, 11:12 PM
Quote from: kydiddle on Jan 21, 2011, 06:17 PM
I'm on a kick to bake something new every weekend. The recipe for this weekend....Apple Hand Pies. I hope they turn out as good as they look here:

Hand pie, hand pie. YES!!! I always get a cream & blackberry hand pie at the farmers market, when it's farmer's market season. Oh, farmers market - I miss thee (though it's only been weeks....)

Ooooo....farmer's markets...summertime...droooooool.

Ruckus · Jan 26, 2011, 08:01 AM

Quote from: woodnymph on Jan 24, 2011, 08:57 PM
I'm on some crazy diet-amending rif-raf lately or I'd be all over these awesome delish pics!! But for now I must say..... wakame seaweed fares much finer in miso soup than does kelp. ??? It would've been a fine addition to the miso soup I had tonight, if it were in a much smaller portion. No bay leaves this time at least :P

I grew up eating homemade miso soup quite frequently and I spent a summer making it for guests among other things at a bed and breakfast in Japan. The only type of seaweed my mother and mother's cousin ever showed me to use in miso soup was wakame. When I make it now, I rarely have wakame lying around but that is what I would use for sure as the seaweed element.