Santander wrote:This not-at-all-creepy video should help you with chicken, phat, and pears all at once:

http://www.youtube.com/watch?v=43VjLCRqKNk

What made me cringe repeatedly was his total lack of sanitation. Handling chicken, then handling salt container, then handling chicken, then handling pepper canister, then handling chicken livers, then touching sink...yeesh.

Um, why is Chris Walken doing a cooking vid?

seebee wrote:Um, why is Chris Walken doing a cooking vid?

You answered your own question.

seebee wrote:Um, why is Chris Walken doing a cooking vid?

The dude loves to cook, and even more importantly, he loves to cook for an audience.

Check out Who's in Chris Walken's Kitchen? He Is! And He Wants to Feed You

Judy H wrote:...cheap ice cream with stabilizers and artificial flavors is an abomination.

totally agree. that gross not-really-liquified state of suspension it reaches upon "melting"... gak. I should probably just put artificial thickeners and stabilizers "on notice"

What about when places like Alinea or Moto use artificial stabilizers and thickeners?

I don't go to places like Alinea or Moto, so it is an entirely theoretical question for me. In general, I'd say that I like food that bears some resemblence to its natural state -- ie, not overly processed. I think the idea of foam (or whatever else) is just weird. Perhaps it is my Puritan roots showing, but I think that paying over $100 so that someone can turn my perfectly good fresh food into foam is even weirder, not to say... sinful? But that's an entirely different topic!

sarcon wrote:

Pie Lady wrote:...an enemy of gelatin

this is why all low fat or nonfat yogurt is my enemy. I really hate it when yogurt is artificially thickened, usually with gelatin, but also with pectin, cornstarch, carageenan... blech. Full-fat yogurt does not usually contain these extra thickening ingredients.

I checked my Fage 2% and didn't see any thickeners. I did find them in full-fat cottage cheese, lower-fat sour cream, and lower-fat kefir. I guess if it helps me fit into my jeans and still tastes good, it's not something that would bother me much either way. Full-fat Fage (say it fast three times) is just too rich for me.

ok then, all low fat and nonfat yogurt except Fage.

edited to add: I didn't mean for that to sound hostile, just wanted to update my incorrect statement. Fage is very good yogurt.

seebee wrote:

Khaopaat wrote:...I believe the KFC & Popeyes have a time & a place...

At the exact moment you can show me a pig that can fly out of any orifice on my body, I will grab a bucket of extra crispy, a large macaroni and "cheese," a few biscuits, drive down to Atlantis, and happily chow down.


I'm just kidding.

Hmmmmmmmm...chicken.

Hellodali wrote:An easy one - Sandra Lee
Who it seems has a magazine out now. I flipped through the "premiere" issue at a book store and I thought every page was an advertisement because every single friggin recipe had at least one brand name convenience product as an ingredient.

Plus once on her show she sprinkled sesame seeds on pita bread and called in naan.

Also, I'm not a parent so I may not truly appreciate some of the convenience foods out there for kids - but Lunchables? How much time does it take to just put some crackers lunch meat, cheese and some treat in individual bags Or what I really don't get is those crustless frozen sandwiches - the peanut butter and jelly ones. I can't imagine a thawed frozen sandwich being in any way appealing. And again, how much time could you actually be saving from slapping PB&J on two slices of bread?

Hellodali, I saw this and immediately thought of you.

http://whatwouldalpanadrink.blogspot.com/2009/03/i-met-sandra-lee.html

gtomaras wrote:If you could eliminate one thing from the culinary world, what/who would it be?

Public enemy #1

Boneless skinless chicken breast.

I think boneless skinless chicken breasts are really for people who do not like the idea of anything dying for their personal consumption. I am a vegetarian who feeds her dog a raw meaty bones diet and is surrounded by omnivores in the house. I regularly hear my dog crunching into bones and doing all she can to enjoy the tasty marrow.

I cannot tell you how much flack I took from the boneless skinless chicken breast eaters when I posted pictures of my husband's first pheasant hunt. It was clear, no one wanted to think about how that bird got to the table. I only had the pretty pictures up, him standing next to a stand with 6 pheasants, complete with gorgeous plumage. Nothing gory at all.

I am still waiting for someone to develop a vegetarian version of chitlins(chitterlings). I would happily enjoy them with hot sauce, now that I do not eat the real thing anymore.

I guess there is a reason for the old saying, no guts, no glory after all.


Peace,

David Hammond wrote:Disagreement here. Portion control is important, and most of us, let's face it, are simply too weak to stop eating cookies when we should. I think downsizing packaging, and plates, and many other things, is a good idea. Sure, we should all be strong enough to say No when we've had enough, but most of us aren't.

You hit the nail on the head……. with a sledgehammer! ! ! I work in a financial institution where there are only 6 men and 74 women. It’s amazing to hear of this diet, and that diet, and how most of the women are trying to shed some pounds. Then, someone brings in a cake, brownies, etc. and in minutes the plate is EMPTY. It’s like watching sharks at a feeding frenzy. I’m glad that I’m one of those people that can walk by all of that stuff. I guess that’s why at 44, and five foot ten inches, I only weigh 157 pounds.

pairs4life wrote:

gtomaras wrote:If you could eliminate one thing from the culinary world, what/who would it be?

Public enemy #1

Boneless skinless chicken breast.

I think boneless skinless chicken breasts are really for people who do not like the idea of anything dying for their personal consumption. I am a vegetarian who feeds her dog a raw meaty bones diet and is surrounded by omnivores in the house. I regularly hear my dog crunching into bones and doing all she can to enjoy the tasty marrow.

I cannot tell you how much flack I took from the boneless skinless chicken breast eaters when I posted pictures of my husband's first pheasant hunt. It was clear, no one wanted to think about how that bird got to the table. I only had the pretty pictures up, him standing next to a stand with 6 pheasants, complete with gorgeous plumage. Nothing gory at all.

I am still waiting for someone to develop a vegetarian version of chitlins(chitterlings). I would happily enjoy them with hot sauce, now that I do not eat the real thing anymore.

I guess there is a reason for the old saying, no guts, no glory after all.


Peace,

I could not agree more. This is exactly why I hate the Boneless, Skinless Chicken Breast; I see it as the symbol for many of these other horrible things that we are talking about on this thread. It is the poster child for the things that I don't like about American food culture. To me, it represents the disconnect that people have from their food supply. What is most disappointing to me is how recently this evolved in American culture. I personally didn't get to see the change myself, I am 28, but it wasn't all that long ago that this city was based around the meat packing industry. Seeing animals butchered would never have grossed my Grandparents out when they were younger, but now when my father had a deer hanging from the grapevine trusses with its skin half removed, my grandmother freaked out. We have read too many articles about how Americans eat too much meat; cows are a contributing factor to global warming; Americans spend a smaller percentage of their income on their food than any other nation in the world, and a smaller percentage than we did even 20 years ago. What this tells me is that: 1. We make more money, this is good. 2. Our food costs are lower because our food is all mass produced. 3. That people don't care.

Don't get me wrong there are good things about low cost food, but we do it incorrectly. We shouldn't be mass producing our food in order for everyone to be able to afford ribeye, more people should be eating ox tail.

Anyway, I am ranting and I am sure that everyone gets my point. So I will quit before I get myself too fired up.