Ask Tom, Answer Gansie

dsc_4813.JPG

breathing fish: From a sentence in your recent review – fish so fresh it was breathing when it hit the table. I’m no vegetarian, or member of PETA, but that’s just wrong. It’s morally wrong. While I do believe in animals being a source of food, as higher-intelligent beings aware of concepts like pain and suffering, I think we’re ethically bound to dispatch our food as quickly and as humanely as possible. I don’t care if it is your job to experience all types of culture and cuisine, sometimes a line should be drawn. Sometimes you should refuse. I’m disgusted. And the fish wasn’t breathing, it was struggling as it suffocated. Really disgusted.

Tom Sietsema: Sorry to offend you, reader. But that’s the way the food was offered up to me in the Chinese restaurant. The fish had been “stunned” by a quick dip in boiling water before being brought to the table.

I’m curious if others were/are offended by such?

Disgusted? : Nope, not a bit. While I agree animals we consume should be treated humanely and raised in an eco manner, I don’t think you can always pursue that in your current capacity nor do I believe you should have to. If you -personally- were offended you should have left. Since you weren’t you did the right thing and reported things as they happened. Kudos.

gansie: Now I think most people are pretty desensitized to the whole eating crazy shit trend, with popular shows such as No Reservations, Bizarre Foods and Man v. Food. But my whole issue is: why do people care so much about what other people do, eating or otherwise. Gay rights? Abortion? Veganism? Why does it matter if Britt wants to cook a loving, albeit limited, dinner for his boyfriend?

But then I hear myself say obnoxious things like:

Read More

The Truth About Bacon

 bacon.jpg

I have a confession: I rarely cook bacon.

I know, I know, I talk a lot of shit about bacon. And I stand by my oft-stated position that it lies among god’s greatest creations. I’m fully on board with the food blogosphere’s complete obsession with all things bacon. Whether it’s bacon salad, bacon cocktails, bacon wallets, or just plain bacon ridiculousness, I’m in. There’s something about this greasy, salty, over-the-top, wholly American food that is just so fun to blog about. But I have to admit, I blog bacon much more often than I actually eat it.

Growing up, bacon breakfasts were reserved for special occasions, or just a surprise best Sunday morning ever. Hence, bacon never made it into the roster of things that I regularly buy. Sure, I pass it in the supermarket all the time and have the urge to grab a pack or two of the good stuff, but I always feel it’s just too unhealthy to actually have bacon in my house and cook it every day. And don’t talk to me about turkey bacon, tofu bacon or tempeh bacon. NO.

So I generally reserve bacon consumption for eating out. Consequentially, I have become literarlly incapable of reading the word “bacon” on a menu and not ordering the encompassing item. My favorite diners and lunch spots might serve great burgers, salads, or pasta dishes, but I wouldn’t know, because I simply cannot pass up a good BLT.

But I’m thinking if I’m going to be a good food blogger, I really should know how to cook bacon dishes better myself. Not just bacon and eggs, but bacon-based french onion soup and all that good stuff. So my early New Years resolution is to cook more bacon. On that note, I have three questions for you all:

Read More

That’s Not Going Down My Throat

fruits_and_vegetables2.jpg

There is something that I need to let ya’ll know: I’ve started dating. If you are my Facebook friend then you will know that I am “In a Relationship.” I know I know, this is big news and I should have told you all sooner and I’m sorry for that. There is a reason why I have kept this a secret, I’m not proud of this but I really do have a good reason for my secrecy. You see, my other half is a picky eater, and that’s actually putting it mildly. He’s so much of a picky eater that I have yet to cook for him as I don’t know what to cook. I love food, I love to cook and I love food blogging and I have yet to cook for my boyfriend.

This is where you dear ES readers come in. I am asking, no, pleading, you to assist me in coming up with a date night menu. I really want to cook for my other half but I am at a loss. I would like to say it’s just your typical list of foods he doesn’t like, you know, things like olives, marmite or tripe—but this is not the case. You can find the list of foods he “detests” after the jump.

Read More

Feed Us Back: Comments of the Week

 450px-do_not_eat_urinal_cakes.jpg

– 47 percent of you choose the Rogue chocolate coffee float at the ultimate beer shake.
The Duo Dishes: That Vanilla White Chocolate Guinness Shake needs a medal of honor and prestige!
SAG: no beamish combo?? what a slap in the face.
And Ali hooks us up with one more recipe for a vanilla-chocolate-vodka beer shake.

Yvo has no problems with gansie’s restraint issue: Wow I keep forgetting to start adding eggs to everything. It’s an excellent way to boost my protein intake (something I like to do to make me feel like I’m not eating carbs). Except I don’t know, a fried egg on top of my baked ziti tonight might be a bit too weird. Maybe not – tomato sauce, cheese, all go well with egg?

Eric demands RayRay be cut from Eater of the Year consideration: How can Rachael Ray be considered for Eater Of The Year? I’ve never seen her eat anything on her shows.
While 80 Proof has only one demand: If Cindy McCain doesn’t make the finals, I quit.

Keep the Eater of the Year suggestions coming…finalists will be announced next week.

And finally, Wonkette commenters have all kinds of theories about what’s going on with this weird food sign gansie spotted:

Read More

Top Chef Exit Interview: Episode 4

tom-and-gail.jpg

Our chat with the latest chef axed off the chopping block…after the jump.

Read More

Friday Fuck Ups: How Do You Say Fire in French?

lizafuckup

I think Friday Fuck Ups should officially be just called Liza Fuck Ups. Yes, I did this. I caught the brie on fire… And yes, I did this twice in one week… I know…So Vio was hosting an appetizer party to go along with watching top chef, and I decided to bring over a round thing of brie, and top it with crushed pecans and brown sugar – YUM RIGHT! I wanted it to be ooey gooey fresh out of the oven, so I brought it over to Vio’s to heat up there.

My directions said to stick it in the broiler for 3-5 minutes, so I stuck it in, went into the living room and chatted, came back into the kitchen opened up the broiler and OMG!! FLAMES!!! MY BRIE WAS ON FIRE!!! I just sort of sat there staring, not sure what to do, then I mildly shouted umm the brie is on fire!  Fire!

Thank GOD Vio came in and dumped flour on it (as you do with a greese fire I learned) and the flames went out immediately! That could have been VERY VERY bad!!! Not only had I ruined the brie but I had completely smelled up my friends house (and then I proceded to spill not 1, but 2 beers on her rug).

6 days later…

Read More
« Previous
Next »