Food network, anyone?

[Justin B]

I don't like celery lol

Agreed, celery is gross. Also don't care for liver or green bell peppers. But as far as I can tell, those are the only things I don't like.

I do eat meat, and I have experianced the full cycle of "from animal to table". I don't know that i think everyone should experiance it, but I don't think it would hurt them either.

 

[HoosierDaddy]

I don't like 'mincemeat pies'...or 'fruit cake'. Cooked tuna (yuk)...and tired quickly of 'greenbean casserole'(blah)....:hand:

 

[rue]

That's the one.

I thought so. It was the same look I had when I read it

 

[rue]

Does anyone else miss seeing Gordon Elliot on the Food Network? I know he's behind the scenes as a producer now, but I liked watching his shows when he was on them.

[video=youtube_share;OEdrETQ6ugc]http://youtu.be/OEdrETQ6ugc[/video]

A bit of trivia.... It was his kitchen that Paula Deen used to cook in when she first started.

[video=youtube_share;tThNC4RGMCA]http://youtu.be/tThNC4RGMCA[/video]

 

[Feraud]

I thought so. It was the same look I had when I read it

I tend to have that effect on people..

 

[rue]

lol

 

[HoosierDaddy]

I don't understand the question...

 

[rue]

What question?

 

[Feraud]

The one that elicits blank stares.

 

[LoveMyHats2]

I tell people if they want to use cellphones and computers all day they should know how they are made too but they look at me with a blank stare..

I really think if people really knew what little is actually inside some of the electronic devices they pay gobs of money for, they would be upset! However what is impressing is that most of the gadgets and gizmos do work, such as our cell phones. We get about $15.00 worth of plastic and chip connectors for a few hundred bucks!

 

[LoveMyHats2]

I will pass on the Camel, most veggies are O.K., and as note, for those that don't like peas, those have a higher percentage of allergy problems for people eating them than most veggies do. Some peanuts and other nuts also can create havoc due to being an allergy food for some.

 

[LoveMyHats2]

Agreed, celery is gross. Also don't care for liver or green bell peppers. But as far as I can tell, those are the only things I don't like.

I do eat meat, and I have experianced the full cycle of "from animal to table". I don't know that i think everyone should experiance it, but I don't think it would hurt them either.

Liver is said to be a good food, but for some reason I always picture it freshly coming out of someone's body in the operating room...[huh]

 

[rue]

The one that elicits blank stares.

Oh that one....

 

[Justin B]

I really think if people really knew what little is actually inside some of the electronic devices they pay gobs of money for, they would be upset! However what is impressing is that most of the gadgets and gizmos do work, such as our cell phones. We get about $15.00 worth of plastic and chip connectors for a few hundred bucks!

It's not just the materials you're buying though. It's the research, testing, and production it's all the people who work for the company putting in the time to design and build them.

Liver is said to be a good food, but for some reason I always picture it freshly coming out of someone's body in the operating room...[huh]

Ewww. As if I didn't dislike it enough already.

 

[Nathan Dodge]

I really think if people really knew what little is actually inside some of the electronic devices they pay gobs of money for, they would be upset! However what is impressing is that most of the gadgets and gizmos do work, such as our cell phones. We get about $15.00 worth of plastic and chip connectors for a few hundred bucks!

*Cue (What is America to Me?) The House I Live In*

 

[TidiousTed]

I'm the sort that'll eat just about anything, the only local thing I've come across that I'll never touch is "lungemos" (would be something like mashed lungs in English). The name in itself is enough to put me off it
.
We have rocky mountain oysters here as well but here we call it "bukskinn" and we eat the rest of the poor animals outer reproduction apparatus as well, usually sheep or goat. I've eaten it, but can't say it became a favourite.

We eat sheep’s head "smalahove" too, and we love to give it to foreigners, telling them the eyes are the best part, few manage to eat it. I actually find the sheep’s head quite delicious, but I guess it is an acquired taste. We also eat a lot of different cured and potted fish that foreigners find less than appetizing.

I’ve come across few things when traveling in other parts of the world that I’ve found so unappetizing that I haven’t eaten it. One of the strangest things I’ve eaten was in Zimbabwe, a desert made from small very sweet bananas and small very acid tasting ants made into a sort of pudding. It was actually very good.

Smalahove served with mashed swede and potatos

 

[lolly_loisides]

What if Virginia Woolf, Geoffrey Chaucer or Raymond Chandler had turned their talents to food writing?
A funny article by Mark Crick of The Independent.

Lamb with Dill Sauce à la Raymond Chandler

1kg lean leg of lamb, cut into large chunks
1 onion, sliced
1 carrot, cut into sticks
1 tablespoon crushed dill seeds, or 3-4 sprigs fresh dill
1 bay leaf
12 peppercorns
Half a teaspoon salt
850ml chicken stock
50g butter
1 tablespoon plain flour
1 egg yolk
3 tablespoons cream
2 teaspoons lemon juice

I sipped on my whiskey sour, ground out my cigarette on the chopping board and watched a bug trying to crawl out of the basin. I needed a table at Maxim's, a hundred bucks and a gorgeous blonde; what I had was a leg of lamb and no clues. I took hold of the joint. It felt cold and damp, like a coroner's handshake. I took out a knife and cut the lamb into pieces. Feeling the blade in my hand I sliced an onion, and before I knew what I was doing a carrot lay in pieces on the slab. None of them moved. I threw the lot into a pan with a bunch of dill stalks, a bay leaf, a handful of peppercorns and a pinch of salt. They had it coming to them, so I covered them with chicken stock and turned up the heat. I wanted them to boil slowly, just about as slowly as anything can boil. An hour and a half and a half-pint of bourbon later they weren't so tough and neither was I. I separated the meat from the vegetables and covered it. The knife was still in my hand but I couldn't hear any sirens.

In this town the grease always rises to the top, so I strained the juice and skimmed off the fat. I added more water and put it back on the heat. It was time to deal with the butter and flour, so I mixed them together into a paste and added it to the stock. There wasn't a whisk, so using my blackjack I beat out any lumps until the paste was smooth. It started to boil, so I let it simmer.

I roughed up the egg yolk and cream and mixed in some of the hot sauce before putting the lot back into the pan. I put the squeeze on a lemon and it soon juiced. It was easy. It was much too easy, but I knew if I let the sauce boil the yolk was gonna scramble.

By now I was ready to pour the sauce over the meat and serve, but I wasn't hungry. The blonde hadn't showed. She was smarter than I thought. I went outside to poison myself, with cigarettes and whisky.



I'm not sure this really belongs in this thread, but I didn't want to start a new one.

 

[PoohBang]

'that could be a whole theme of a cook book there.

as to the food network, I do enjoy watching also. I don't enjoy though watching the cooks eat for the most part. Most of them never learned to hold a fork correctly. Guy F especially can't use utensils...