The audience has selected Courtney Cox look-a-like, Amy Finley to be the next Food Network Star. (Yawn).
Poor Rory didn't even get a hug after Amy was announced to be the winner. What happened to the love, Amy?
I wish Amy well. And hopefully she will be able to handle the new job that the audience choose her to do.
Don't worry Alton, the year will go fast.
Monday, July 23, 2007
Friday, July 20, 2007
Fancy Food Show
I am a little late posting this item on the Fancy Food Show that I attended two weeks ago. But one thing I must say, it's too bad that this trade show is not open to the general public. If you, the readers knew what I knew about the foods that will hopefully soon be at a gourmet store near you or if you tasted the samples that I tasted, you would be amazed at what's in store for us.
To start, two sisters from Paterson, Betty and Kathy Dixon who own and operate a restaurant called Kingdom's Sea and Soul Restaurant, has a product that they were promoting called "Soul Rolls." I sampled the swiss cheese and spinach roll and believe me, that was the best thing I have ever tasted. The roll was made from filo dough and the swiss cheese and spinach was nicely seasoned. It was served with a sauce that they called Neo Soul Sauce.
They also have Latin-Style Chicken, Carne Asada Steak, Sun-Dried Tomato and Swiss, Jerk Chicken-Ja Roll, Sage Sausage and Smoked Turkey Soul Rolls.
I was told that this will be on the market soon, so look for it. These ladies have a real winner on their hands. And with the holiday season soon upon us, I know this product will be number one on everyone's shopping list.
For chocolate lovers, look for Heavenly Souffle. The all natural, kosher souffle goes from freezer to table in 20 minutes. And the souffle was heavenly.
Other samples worth mentioning are halloumi cheese. This is a Greek cheese that you can fry. Loved it. As a matter of fact, I am a cheese lover and I tried to learn more about the cheeses that's on the market these days. The Italians have a lot of great cheeses on the market and it is well worth your time to sample some at any store that sells them. I tasted a lot of goat cheese too and was amazed at how good goat cheese is.
The Fancy Food Show features three floors of food, wines, cheese and cookware. Two floors is devoted to international vendors and one floor devoted to the "mom and pop" vendors. Celebrity chefs that have new products on the market make an appearance at these shows. So far I've met Ina Gardner the Barefoot Contessa, Michael Chiarello, NapeStyle, Rick Bayless, just to name a few.
This is the fifth time I've attended the Fancy Food Show. And every time it gets better and better. And I look forward to attending many more.
To start, two sisters from Paterson, Betty and Kathy Dixon who own and operate a restaurant called Kingdom's Sea and Soul Restaurant, has a product that they were promoting called "Soul Rolls." I sampled the swiss cheese and spinach roll and believe me, that was the best thing I have ever tasted. The roll was made from filo dough and the swiss cheese and spinach was nicely seasoned. It was served with a sauce that they called Neo Soul Sauce.
They also have Latin-Style Chicken, Carne Asada Steak, Sun-Dried Tomato and Swiss, Jerk Chicken-Ja Roll, Sage Sausage and Smoked Turkey Soul Rolls.
I was told that this will be on the market soon, so look for it. These ladies have a real winner on their hands. And with the holiday season soon upon us, I know this product will be number one on everyone's shopping list.
For chocolate lovers, look for Heavenly Souffle. The all natural, kosher souffle goes from freezer to table in 20 minutes. And the souffle was heavenly.
Other samples worth mentioning are halloumi cheese. This is a Greek cheese that you can fry. Loved it. As a matter of fact, I am a cheese lover and I tried to learn more about the cheeses that's on the market these days. The Italians have a lot of great cheeses on the market and it is well worth your time to sample some at any store that sells them. I tasted a lot of goat cheese too and was amazed at how good goat cheese is.
The Fancy Food Show features three floors of food, wines, cheese and cookware. Two floors is devoted to international vendors and one floor devoted to the "mom and pop" vendors. Celebrity chefs that have new products on the market make an appearance at these shows. So far I've met Ina Gardner the Barefoot Contessa, Michael Chiarello, NapeStyle, Rick Bayless, just to name a few.
This is the fifth time I've attended the Fancy Food Show. And every time it gets better and better. And I look forward to attending many more.
Wednesday, July 18, 2007
Who Will be the Next Food Network Star?
Alton Brown said it best, "Let's get rid of all of them and start all over." Will it be Rory or Courtney Cox's look-a-like, Amy?
To me, neither Amy nor Rory fit the Food Network profile. It's too bad that Jag lied about himself, he would have made a good choice, but then again, he was a little too cocky or should I say, conceited.
Anyway, I think Rory will win this contest, mainly because Amy has doubts that she can do the job right. And remember, she lost to Jag and so therefore, she wasn't the judges choice to be the Next Food Network Star.
To me, neither Amy nor Rory fit the Food Network profile. It's too bad that Jag lied about himself, he would have made a good choice, but then again, he was a little too cocky or should I say, conceited.
Anyway, I think Rory will win this contest, mainly because Amy has doubts that she can do the job right. And remember, she lost to Jag and so therefore, she wasn't the judges choice to be the Next Food Network Star.
Thursday, July 5, 2007
Reality Cooking Shows
Ok, I will admit I watch the Next Food Network Star on Sundays; Hell's Kitchen on Mondays; and Top Chef on Wednesdays. That's what I do, I am a hard-core foodie.
But really, how real are these shows?
Alton Brown of the Food Network said it best when he said "Can we get rid of all of them and start all over" when he referred to the choices trying to become the Next Food Network Star. In my opinion, none of the contestants are qualified for the job.
On Hell's Kitchen, there is a woman who picked pasta out of the garbage, ready to serve to diners. They got rid of a guy because he wasn't fast enough, but they kept the woman that would serve you pasta from the trash.
On Top Chef, I am sure everyone is more focused on what Padma is wearing than what any one is cooking.
And by the way, is it just me or is anyone else wondering if Padma's sudden divorce has anything to do with a sexy "Crafty" chef?
The bottom line is, how serious is this reality cooking? And for future chefs, what are you learning from this?
But really, how real are these shows?
Alton Brown of the Food Network said it best when he said "Can we get rid of all of them and start all over" when he referred to the choices trying to become the Next Food Network Star. In my opinion, none of the contestants are qualified for the job.
On Hell's Kitchen, there is a woman who picked pasta out of the garbage, ready to serve to diners. They got rid of a guy because he wasn't fast enough, but they kept the woman that would serve you pasta from the trash.
On Top Chef, I am sure everyone is more focused on what Padma is wearing than what any one is cooking.
And by the way, is it just me or is anyone else wondering if Padma's sudden divorce has anything to do with a sexy "Crafty" chef?
The bottom line is, how serious is this reality cooking? And for future chefs, what are you learning from this?
Help! I'm Starving
I've been a vegetarian since 1995. But every now and then, I will have fish or sometimes shrimp. One of my favorite pieces of fish is "Basa" fillets. At least that was what it was called when it first came out. "Basa" filet or "Swai" fillets is a mild favored fish that is part of the catfish family. It reminds me of flounder, that is why I like it so much.
Swordfish was one of my other favorites, but now I don't eat it because of the Mercury. I am tired of salmon, and tuna, well that is getting close to my least favorite fish as well.
Anyway, I was so happy to find the "Basa" fillets . A while back, there was a shortage of the mild fish, due to some kind of problem with shipping the fish from overseas. That problem was soon fixed and again I was enjoying fried, baked, and sauted fish.
It just so happen that I was reading an article in a newspaper that mentioned my favorite fish is now about to be banned from coming into the U.S. because of a harmful drug that can hurt humans.
I am so sad about that. I gave up spinach because I don't want to eat something that will make me sick. I gave up meat because, I just got tired of it.
And I can't drink milk because it upsets my stomach. What is a human to do?
I know there are a lot of starving people all over the world, so my little drama is not so important. But thinking about how dangerous our food supply is becoming, makes me stop and think and worry about the food sources for your future children and their children. It is very important for us to do something now, so that we can ensure safe food and water for our future to survive.
Swordfish was one of my other favorites, but now I don't eat it because of the Mercury. I am tired of salmon, and tuna, well that is getting close to my least favorite fish as well.
Anyway, I was so happy to find the "Basa" fillets . A while back, there was a shortage of the mild fish, due to some kind of problem with shipping the fish from overseas. That problem was soon fixed and again I was enjoying fried, baked, and sauted fish.
It just so happen that I was reading an article in a newspaper that mentioned my favorite fish is now about to be banned from coming into the U.S. because of a harmful drug that can hurt humans.
I am so sad about that. I gave up spinach because I don't want to eat something that will make me sick. I gave up meat because, I just got tired of it.
And I can't drink milk because it upsets my stomach. What is a human to do?
I know there are a lot of starving people all over the world, so my little drama is not so important. But thinking about how dangerous our food supply is becoming, makes me stop and think and worry about the food sources for your future children and their children. It is very important for us to do something now, so that we can ensure safe food and water for our future to survive.
Tuesday, June 19, 2007
Hell's Kitchen
Ok, who saw "Hell's Kitchen" on Monday night? If nasty things makes you sick, don't continue reading this blog.
I can't believe that anyone who is trying to win a cooking competition, would take food out of the garbage, wash it off, and then put the food in a pot thinking that that would kill the germs so that the food could be served to a human.
Oh Rats! I wonder if that happens in real restaurant kitchens?
That will be the first thing I think about the next time I go out to eat. Was that pasta freshly made or was it just picked out of the garbage?
And by the way, spoiled seafood will smell up a kitchen from here to South Boston, Virginia. It's one thing that Joanne didn't smell it, but did everyone in the kitchen have a stuffed up nose?
I can't believe that anyone who is trying to win a cooking competition, would take food out of the garbage, wash it off, and then put the food in a pot thinking that that would kill the germs so that the food could be served to a human.
Oh Rats! I wonder if that happens in real restaurant kitchens?
That will be the first thing I think about the next time I go out to eat. Was that pasta freshly made or was it just picked out of the garbage?
And by the way, spoiled seafood will smell up a kitchen from here to South Boston, Virginia. It's one thing that Joanne didn't smell it, but did everyone in the kitchen have a stuffed up nose?
Wednesday, June 6, 2007
Cooking With Dad
Treat Dad to a Father's Day cooking class at Annie's Gourmet Kitchen, 9:30 to 11:30 a.m. or 1 to 3 p.m. June 16. This hands-on cooking class is designed for fathers with children ages 4 to 12. They will learn about new foods and learn skills in preparing a meal. Special awards will honor the best little chef and their dad.
The menu includes Grilled Chicken and Vegetable Skewers with Berry Barbecue Sauce, Grilled Corn, Shades of Red Salad and Ice Cream and Cookie Towers with Strawberry and Chocolate Sauces.
The instructor is Annie's general manager and former Guiding Light star Mark Dobies. Annie's Gourmet Kitchen is a meal preparation outlet.
Classes are $49 for father and child, with a second child at $5. The class is limited to two children per father.
Annie's Gourmet Kitchen is at 235 Elmer St. in Westfield. For information and to register for the class, call (877) 266-4370 or visit www.anniesgourmetkitchen.net.
The menu includes Grilled Chicken and Vegetable Skewers with Berry Barbecue Sauce, Grilled Corn, Shades of Red Salad and Ice Cream and Cookie Towers with Strawberry and Chocolate Sauces.
The instructor is Annie's general manager and former Guiding Light star Mark Dobies. Annie's Gourmet Kitchen is a meal preparation outlet.
Classes are $49 for father and child, with a second child at $5. The class is limited to two children per father.
Annie's Gourmet Kitchen is at 235 Elmer St. in Westfield. For information and to register for the class, call (877) 266-4370 or visit www.anniesgourmetkitchen.net.
Subscribe to:
Posts (Atom)
