April 21, 2007

A Foodie Survey

Lisa (a potential contributor) posted this survey at another venue. It's appropriate for our little joint, so here I go.

Please, lurkers and other contributors alike, join in and share your answers in the comment. Let's keep this place lively, shall we? :)

Chefs you admire:
Giada de Laurentiis, Anthony Bourdain, Alton Brown. I love Rachael Ray too but I think I'm suffering a bit of a Rachael burn out at the moment. Sorry, Rach!

What cooking shows do you watch?
Religiously: Good Eats, Everyday Italian and Anthony Bourdain: No Reservations. Once in a while: Easy Entertaining with Michael Chiarello, Paula Deen, and Nigella's Feast.

Your must-have kitchen accessory is:
Cast iron skillet.

What is your go-to ingredient?
Butter or Worcestershire sauce.

How many courses should a meal have?
I don't care as long as it ends with DESSERT!

What's your favorite course?
See above.

What famous person, living or dead, would you like to make a meal for?
I'd love to cook for my mom if she could actually eat it. Hey, that got me thinking about perfecting my skills in making good cream soups!

And, what would you serve them?

Well, soup. If my mom was healthier, I would love to make her some of Giada's recipes. My mom LOVES (or used to anyway) Italian food.

What's your favorite style of cooking?
Anything not too elaborate or complicated. I like to cook because it's fun. When it becomes a huge production, the fun usually gets taken out of it for me.

What nationality of food do you like the best?
No duh answer would be Thai. But that wouldn't be fair to the sushi, bento boxes, and shabu shabu.

What's your favorite meal of the day to prepare?
Dinner, if I'm not too tired.

Where do you find inspiration when creating a new dish?
Food Network, baby!

Who has been your greatest inspiration in the kitchen?
Sad to say, it was Rachael Ray that started it off for me. She makes everything looks so easy and so gives me the confidence that I could do it too. Once that hurdle is jumped, the rest is easy.

What is your favorite comfort food?
Crispy pieces of bacon over rice, sprikled with freshly ground pepper.

Do you ever eat fast food? If so, what?
If you're a true foodie, aren't you supposed to eat EVERYTHING? I do eat fast food. All kinds of it too.

What restaurant do you want to eat at that you haven't eaten at yet?
Oh I've got a loooooong list.

What do you serve at Thanksgiving dinner?
Turkey. Gravy. Mashed potatoes. Stuffing. Green beans casserole. We keep it pretty simple over here.

Are there wines or liquors that you cook with?
Dry vermouth goes into a lot of what I cook. That one I get from my mom. A splash here and a dash there makes all sorts of foods better. Other than that, it depends on the recipes. Brandy. Cream Sherry. Marsala wine. And red wine.

How much time do you spend cooking a meal just for yourself?
Last week I spent the whole hour making a chicken and orzo frittata just for me. (Brandon didn't want any but it sounded good to me!) I'm still eating the leftover a week after. Heh.

What would be your dream job as a chef?
But I don't want to be a chef...?

What scent in the kitchen do you love – what ingredient smells the best?
Salted and peppered steak sizzling in a hot skillet with butter. Both smell AND sound awesome.

What ingredients do you avoid/dislike?
Because I cook for a seafood allergy/somewhat picky eater, I don't cook seafood or use rosemary. Certain vegetables don't get cooked around here either.

What's your secret splurge at the grocery store?
A chunk of Parmegiano Reggiano or any other good cheeses.

What's your favorite midnight snack?
I don't usually do midnight snack. But if I must, I'd love a half of peanut butter, honey, and banana sandwich.

On your day off, how do you like to spend it?
Maintaining my blogs. LOL.

3 comments:

Noshing said...

Thanks for inviting me to your blog. Love all the food talk...i think it's time to get a snack. :)

Pondering said...

I didn't know you have a food blog!!!

Maybe I should own one too:D

BrenJ said...

OK, OK, just remember you asked for it...this is the longest comment ever.
Admired chefs: Sean Roe, Jean Paul Labadie, Mario Batali, Richard Olney. Cooks? Mom, Alton Brown, Julia Child.

Cooking Shows: Pairings, Good Eats, and America's Test Kitchen (always) and whatever else looks good when I get a chance.

Must Have: I only get one? Good knives and a bunch of cutting boards.

Go to ingredients: olive oil, butter, garlic, wine, herbs, cheese. Together, they can fix anything.

Number of courses? Depends on the meal. Last night it was only two. If Chef Sean or Chef JP are cooking, however many they want to send from the kitchen is fine with me. :)

Favorite course: Don't really have one, but put cheese or crab in a dish and I'm generally a happy gal.

I get to cook for the people I love all the time, but a famous person would be Sir Winston Churchill, just because the conversation would be a blast! I'd serve butter poached lobster salads, a good steak, and whatever else I could conjure up.

Style? Whatever strikes my fancy at the moment. Sometimes simple, sometimes all day in the kitchen.

As for cuisine, I don't have a favorite. Sorry, like 'em all.

Favorite meal to prepare? Dinner. No contest. As much as I love a good breakfast I'm never awake enough to get it right.

My inspirations come from my wall of cookbooks, magazines, those darned cooking shows, and restaurants. My greatest inspiration in the kitchen has been Mom!

Comfort food? Mac & Cheese, pot roast, stew, and soup.

Of course I eat fast food from time to time. I teach and get about 30 minutes max for lunch...

There are so many restaurants I want to visit it isn't funny. I need to find good Russian, Polish, and German close to home though.

Thanksgiving: Turkey, gravy, stuffing, mashers, sweet potatoes, veggie, cheese, a salad, and whatever else seems right that day. Christmas adds in fresh Polish Sausage.

I cook with wines and liquors all the time. Mostly wine. A splash of wine or vodka does wonders for tomato sauce, whisky is great on chicken or in a sauce for bread pudding, no stew should be without red wine...

What would be your dream job as a chef? No thanks. I love teaching too much. A professional kitchen is too much hard work.

Best smells? Garlic, a roast in the oven, lemons, roasted garlic...

What ingredients do you avoid/dislike?
Mussels. Jon has problems with onions, so while I cook with 'em, I have to be careful.

I make no secrets of my splurges. If the ingredient is worth it, it's worth it. Hence the reason most of my fun money goes to food and wine.

Midnight snack? A small chunk of cheese.

On your day off, how do you like to spend it?
Reading or cooking. :)