What did you eat today?
Quick Food Trivia Quiz #9
1) Born in 1897, what Italian immigrated to New York City at age 16, worked his way up to head chef at the Plaza Hotel, opened his own restaurant in Cleveland, and then achieved international fame selling his spaghetti sauces and packaged pasta meal kits?
2) On what TV show is chef Gordon Ramsay invited to spend a week with a failing restaurant in an attempt to revive the business?
3) On the American version of what Japanese TV cooking competition does the battle take place in Kitchen Stadium with the Chairman shouting "Allez Cuisine!" to begin the contest?
4) If you pour alcohol onto a dish (such as Cherries Jubilee), then light it on fire, you've done what cooking procedure that many chefs think is strictly a show-biz aspect of the restaurant business?
5) "Mastering the Art of French Cooking" is a famous cookbook written by French chefs Simone Beck, Louisette Bertholle, and which American chef who also did the English translation?
No searching please.
Quote: Ace2Hadn’t seen any huge slices of white bread in a while.
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I do not eat white bread. That's five seeded whole wheat bread. 30 calories a slice compared to 80 calories in a slice of white bread. The entire sandwich is probably around 200 calories or less.
Quote: billryanPerhaps you could play some extra roulette this month to buy those $3 fake meat burgers you went on about.
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Those were way too processed for me to ever eat on a regular basis. I avoid processed food like it's the plague and I only ate those because they were something new and I didn't want to waste them. The list of ingredients on those things was frightening.
Quote: EvenBobQuote: billryanPerhaps you could play some extra roulette this month to buy those $3 fake meat burgers you went on about.
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Those were way too processed for me to ever eat on a regular basis. I avoid processed food like it's the plague and I only ate those because they were something new and I didn't want to waste them. The list of ingredients on those things was frightening.
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You made numerous posts about how good they were, but you couldn't spring for $10. Now it is too processed and frightening.
Quote: billryan
You made numerous posts about how good they were, but you couldn't spring for $10. Now it is too processed and frightening.
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They are $18 a package and not 10. And they were surprisingly good as is most processed food because it's full of salt and fat and all the kinds of crap people love. But it was a one-off for me, I eat as little processed food as possible. The bread I eat is low carb and it is super processed but I don't have any choice there. I think it's the only processed food that I eat.
More detail?Quote: DRichI used an air fryer today for the first time. It worked better than I expected. I probably won't buy one, but I will think about it.
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What did you cook? How did it compare? Do you usually use a conventional deep fat fryer?
I've encountered a problem with the counters in my new house, as the space between cabinet and countertop isn't enough for either my air-fryer or countertop dishwasher.
Quote: DRichI used an air fryer today for the first time. It worked better than I expected. I probably won't buy one, but I will think about it.
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I bought one a couple years ago used it a few times and returned it. It did nothing I couldn't already do with appliances that I already had.
Some sliced up chicken thighs, seasoned lightly and pan fried to lovely golden.
Served with rice.
The girls were quite pleased with it. The chicken came out tender, succulent, and nicely flavoured.
There are enough leftover vegetables for me for a few days, which is nice.
(I'll have to re-evaluate in the morning, since almost everyone here knows how to chop up bacon and make fried rice out of leftovers for breakfast.)
Pan fried the pork loin chop until it was mostly golden (with a few brown crispy bits), brushed lightly with A1, and left it in the pan for another minute or two.
Dropped it onto a gently toasted bun. The cut faces were just dried and crunchy, with barely any color from toasting.
Succulent, not too salty, and hit the spot.
I didn't feel like adding lettuce, mayo, and a slice of tomato, but that would have been quite nice.
Quote: OnceDearMore detail?Quote: DRichI used an air fryer today for the first time. It worked better than I expected. I probably won't buy one, but I will think about it.
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What did you cook? How did it compare? Do you usually use a conventional deep fat fryer?
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I just cooked some frozen orange chicken (basically chicken nuggets). They took about 10 minutes in the air fryer and would have taken at least 30 minutes in the oven.
They came out nice and crispy without using any oil. I rarely fry anything in oil because I am lazy, not that I am concerned about health. I love fried foods but it makes a mess and stinks up the house. I used to fry fish in oil but my wife started making me do it outside so I gave up.
Taco Bell re-introduced their Taco a Day promo for $10 and sold out almost instantly.
Quote: billryanIt's National Taco Day.
Taco Bell re-introduced their Taco a Day promo for $10 and sold out almost instantly.
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Did you fill your trunk too or just the back seat.
Quote: EvenBobQuote: billryanIt's National Taco Day.
Taco Bell re-introduced their Taco a Day promo for $10 and sold out almost instantly.
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Did you fill your trunk too or just the back seat.
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As if I'd get off my couch. Wednesday is when the new local commercials premier on Tuscon stations.
Quote: billryanQuote: EvenBobQuote: billryanIt's National Taco Day.
Taco Bell re-introduced their Taco a Day promo for $10 and sold out almost instantly.
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Did you fill your trunk too or just the back seat.
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As if I'd get off my couch. Wednesday is when the new local commercials premier on Tuscon stations.
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I am a real American, I only eat taco's on Tuesday's.
Quote: DRichQuote: billryanQuote: EvenBobQuote: billryanIt's National Taco Day.
Taco Bell re-introduced their Taco a Day promo for $10 and sold out almost instantly.
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Did you fill your trunk too or just the back seat.
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As if I'd get off my couch. Wednesday is when the new local commercials premier on Tuscon stations.
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I am a real American, I only eat taco's on Tuesday's.
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You'd think National Taco Day would consider that.
Quote: Gialmere
Quick Food Trivia Quiz #9
1) Born in 1897, what Italian immigrated to New York City at age 16, worked his way up to head chef at the Plaza Hotel, opened his own restaurant in Cleveland, and then achieved international fame selling his spaghetti sauces and packaged pasta meal kits?Chef Boy RD (sic)
2) On what TV show is chef Gordon Ramsay invited to spend a week with a failing restaurant in an attempt to revive the business?Kitchen Nightmares, although on the latest season he only spends 1 day and it’s garbage
3) On the American version of what Japanese TV cooking competition does the battle take place in Kitchen Stadium with the Chairman shouting "Allez Cuisine!" to begin the contest?Iron Chef
4) If you pour alcohol onto a dish (such as Cherries Jubilee), then light it on fire, you've done what cooking procedure that many chefs think is strictly a show-biz aspect of the restaurant business?flombay (sic)
5) "Mastering the Art of French Cooking" is a famous cookbook written by French chefs Simone Beck, Louisette Bertholle, and which American chef who also did the English translation?not sure but going to guess Julia Childs
No searching please.
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Quote: billryanQuote: DRichQuote: billryanQuote: EvenBobQuote: billryanIt's National Taco Day.
Taco Bell re-introduced their Taco a Day promo for $10 and sold out almost instantly.
link to original post
Did you fill your trunk too or just the back seat.
link to original post
As if I'd get off my couch. Wednesday is when the new local commercials premier on Tuscon stations.
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I am a real American, I only eat taco's on Tuesday's.
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You'd think National Taco Day would consider that.
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Could be averaging with tacofredag.
The portion size is modest enough that I don't feel overwhelmed afterwards.
Later, in the evening, I had a vodka & tonic.
Since I dislike V&T's, this always used to be my lunch-at-the-bar cocktail of choice. I knew that when they started tasting good, I was going to be decidedly unproductive in the office that afternoon.
The first sip was disappointingly pleasant, so I responsibly cut myself off.
I've always loved burgers - with no cheese
Shake Shack has about the best burger I've ever had - they have their own unique sauce
I often make them myself - and my home cooked burger is pretty good - but not as good as theirs
.
Quote: lilredrooster.
I've always loved burgers - with no cheese
Shake Shack has about the best burger I've ever had - they have their own unique sauce
I often make them myself - and my home cooked burger is pretty good - but not as good as theirs
.
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You can buy the same beef shake shack uses if you like. It’s Pat LeFreida.
And here’s a link to a reverse engineered Shack Sauce recipe: https://www.seriouseats.com/shake-shack-sauce-recipe-7107282
Quote: lilredrooster.
I've always loved burgers - with no cheese
Shake Shack has about the best burger I've ever had - they have their own unique sauce
I often make them myself - and my home cooked burger is pretty good - but not as good as theirs
.
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I agree, Shake Shack is not a fast food burger it is more of a restaurant burger.
Quote: Gialmere
Quick Food Trivia Quiz #9
1) Born in 1897, what Italian immigrated to New York City at age 16, worked his way up to head chef at the Plaza Hotel, opened his own restaurant in Cleveland, and then achieved international fame selling his spaghetti sauces and packaged pasta meal kits?
2) On what TV show is chef Gordon Ramsay invited to spend a week with a failing restaurant in an attempt to revive the business?
3) On the American version of what Japanese TV cooking competition does the battle take place in Kitchen Stadium with the Chairman shouting "Allez Cuisine!" to begin the contest?
4) If you pour alcohol onto a dish (such as Cherries Jubilee), then light it on fire, you've done what cooking procedure that many chefs think is strictly a show-biz aspect of the restaurant
5) "Mastering the Art of French Cooking" is a famous cookbook written by French chefs Simone Beck, Louisette Bertholle, and which American chef who also did the English translation?
No searching please.
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Chef Boyardee
Kitchen Nightmares
Iron Chef
Flambé (It definitely gives a nice burnt caramel taste to sugary things tho)
Julia Child
Sautéed mushrooms, garlic, shallots and tomatoes on 5 grain toast, with melted cheese and ghost pepper sauce.
Very nice.
Quick Food Trivia Quiz #9 Answers
Ettore Boiardi (aka Chef Boyardee)
When Boiardi opened his own restaurant, his customers so loved the spaghetti sauce that they asked for take home samples. These were provided in washed out milk bottles. A husband and wife who owned a grocery store chain in town showed him how he could can his sauces which they would then sell in their stores. They even talked their wholesale distributor into carrying the line. For branding on this endeavor, Boiardi decided to change the spelling of his name as Americans (including his own sales people) had trouble pronouncing it.
The rest, as they say, is history. Chef Boyardee would essentially become the first celebrity chef, achieving a level of fame that few in the culinary world would ever equal.
Kitchen Nightmares
They actually filmed an episode of this at a restaurant near my home. This was back during the original run and the show would begin with Chef Ramsay sampling various items from the menu to see what hand he was being dealt. When he got to the monte cristo sandwich, instead of tasting it he held it over a glass and squeezed out a few ounces of grease. Yuck.
I have no idea if that was staged or not. On more than one occasion the show was sued by restaurant owners furious at how the "nightmares" were exaggerated for dramatic purposes. What I can say is that the restaurant was out of business within a year of the episode airing.
Iron Chef
When the Food Network began airing episodes of the original, Japanese "Iron Chef" it had a hit on its hands. The show not only had an exciting competition concept but they dubbed the voices in a kung fu theater style that Americans always find amusing. The first American version (taking place in Vegas and narrated by William Shatner) didn't do well. The show was retooled and the new version became a smash hit featuring some household name chefs like Bobby Flay and Wolfgang Puck.
Like Scooby Doo, Iron Chef is considered to always be in production as new specials and offshoots continuously appear.
Flambe
In blind taste tests, few people can tell if a dish is flambe or not. This is why many chefs will do it for the enjoyment of their diners but think it does little more than burn the food. To be fair, those that can taste the difference prefer the flambe flavor so the debate continues.
Another use of the flambe technique is found in Japanese teppan restaurants where the food is cooked in front of the guests. The "show" begins with the chef pouring alcohol onto the grill and lighting it into a pillar of flame. This not only starts things off with some oohs and ahhs, but the chef can also study the residue on the grill to determine where the hot spots are for cooking and where the cooler spots are for warming.
Julia Child
The classic "Mastering the Art of French Cooking" was so popular that it's been in print for over 60 years. Impressive for a cookbook.
As the only American author, Childs promoted the book in the States doing interviews and appearing on talk shows. This led to her doing a slew of cooking shows over the decades. Her fame was such that she was spoofed on SNL and had a movie made about her life starring Meryl Streep.
Both gamerfreak and Mosca sweep the category!
Continuing to clean up the house, we're digging through moving cartons and old papers. The recycling bin only gets picked up every 2 weeks, and the pile would overflow... so it's periodic bonfires in the fire ring out back to dispose of the excess material.
Today's had some bits of an old shipping pallet and a log from shrub pruning, which burned down to a heap of lovely coals.
I was told "no, Daddy! Those fire forks are ONLY for MARSHMALLOWS!" I disrespectfully ignored her protestations and impaled a hotdog with the fork and headed outside.
About 15 minutes of perfectly pleasant sitting by the fire in a folding chair later, I had myself a lovely charred hotdog.
I'm not a purist. I always dress the bun, rather than topping the dog on the bun.
It's really hard to get roller grill dogs with the texture I like. Much easier with an open fire.
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Eh. Those were easy, not like the music questions from a few years ago, some of which were devilishly and wonderfully hard.
Smoked brisket grilled cheese sandwich on sourdough, with 6 year aged Balderson’s cheddar and grilled red onions.
Quote: Mosca
Smoked brisket grilled cheese sandwich on sourdough, with 6 year aged Balderson’s cheddar and grilled red onions.
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Thank you for the pictures, nobody but me usually posts them.
Quote: Dieter[spoiler=A hot dog with mustard snd relish.]
A hot dog should not be desecrated with anything on it.
Quote: DRichQuote: Dieter[spoiler=A hot dog with mustard snd relish.]
A hot dog should not be desecrated with anything on it.
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The bun was extra flavorful and juicy.
The hotdog was plain on top of it. ;)
Quote: DieterQuote: DRichQuote: Dieter[spoiler=A hot dog with mustard snd relish.]
A hot dog should not be desecrated with anything on it.
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The bun was extra flavorful and juicy.
The hotdog was plain on top of it. ;)
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I started a new job last week and was very surprised that the hot dog they sell in the snack bar was excellent. Hot dog, bun and nothing else. It was juicy and flavorful and only $3. I normally don't eat any lunch but since I had to catch a plane after work I substituted lunch for dinner.
Quote: EvenBob
Thank you for the pictures, nobody but me usually posts them.
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I got a good one planned for tomorrow’s breakfast. I only eat twice a day since I retired, so I try to make each meal interesting. They don’t all work, but his one is going to.
A human body should not be desecrated by putting a hot dog in itQuote: DRichQuote: Dieter[spoiler=A hot dog with mustard snd relish.]
A hot dog should not be desecrated with anything on it.
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Quote: Ace2A human body should not be desecrated by putting a hot dog in itQuote: DRichQuote: Dieter[spoiler=A hot dog with mustard snd relish.]
A hot dog should not be desecrated with anything on it.
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Counterpoint: Hot dogs are freakin’ awesome.
I was about to say “Dang, that actually looks pretty good for a change, EvenBob”Quote: Mosca
Smoked brisket grilled cheese sandwich on sourdough, with 6 year aged Balderson’s cheddar and grilled red onions.
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Quote: billryanAttending a Firehouse chili cookoff today. I've no idea how it works, but the ad says chili from almost three dozen fire departments will be offered. I'm not a big chili guy, but when in Tucson......
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Sounds good actually. Is there any prize for the best chili?
Quote: rxwineQuote: billryanAttending a Firehouse chili cookoff today. I've no idea how it works, but the ad says chili from almost three dozen fire departments will be offered. I'm not a big chili guy, but when in Tucson......
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Sounds good actually. Is there any prize for the best chili?
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I imagine so. It's a big social event, with bands and performance artists, pet adoptions and the like.
