tag:blogger.com,1999:blog-11211639.post3833143724073953355..comments2024-02-21T12:11:32.886-05:00Comments on Bats Left/Throws Right: This Week On Doghouse Riley's Doggone-Good Foodie Blog ™James Briggs Stratton "Doghouse" Rileyhttp://www.blogger.com/profile/05378802364709433791noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-11211639.post-4718379057046954082011-04-18T20:15:57.657-04:002011-04-18T20:15:57.657-04:00Hmm, I hadn't considered the anti-intellectual...Hmm, I hadn't considered the anti-intellectualism issue, though that certainly makes sense, considering how MEgan is a shill for the crowd seeking to make "elite" into a dirty word.StringonaSticknoreply@blogger.comtag:blogger.com,1999:blog-11211639.post-76748490779810740822011-04-18T13:47:29.683-04:002011-04-18T13:47:29.683-04:00I do take one bit of issue, Riley: roasting a chic...I do take one bit of issue, Riley: roasting a chicken doesn't *need* to take 2-2 1/2 hours, but it depends on personal preference. I like a variation on the Keller method: 425-450 degree oven, truss and salt/pepper the chicken, stick it in a skillet, and put it in there, with no basting (though I may, on occasion, stuff or brine the bird if I think about it in advance). Takes roughly 45 Vivekhttps://www.blogger.com/profile/14028041840451806544noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-47606869015569975052011-04-18T09:12:10.831-04:002011-04-18T09:12:10.831-04:00If furries are people that dress up like animals a...If furries are people that dress up like animals and get freaky, wouldn't foodies go to conventions at hotels on the edge of town where they dress up like omelets and pork chops and tortellini?77southnoreply@blogger.comtag:blogger.com,1999:blog-11211639.post-36939748876807130802011-04-16T18:00:26.924-04:002011-04-16T18:00:26.924-04:00I watched her video up to the part where she says ...I watched her video up to the part where she says that in the olden days they didn't have "standardized" measuring cups. (All hail the invention of the measuring cup in 1971!)Then I turned the sound off. Gad, what a cluttered mess her kitchen is. Why so many pots & pans, there are enough there to furnish a good-sized restaurant kitchen. I have a specialty pan: for omelettes.Kathyhttps://www.blogger.com/profile/03176801494652946278noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-30541037946739186562011-04-16T16:09:33.368-04:002011-04-16T16:09:33.368-04:00You have a mistaken impression: gourmet means a c...You have a mistaken impression: gourmet means a connoisseur of food and wine, someone with an educated palate. Gourmand just means someone who eats a lot.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11211639.post-27501627284420969632011-04-16T14:42:13.143-04:002011-04-16T14:42:13.143-04:00Mr. Riley, I second that food blog idea. At least ...Mr. Riley, I second that food blog idea. At least walk us through roasting a chicken.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11211639.post-39756451097514142522011-04-16T13:55:14.833-04:002011-04-16T13:55:14.833-04:00I'm glad someone has said it. The first time ...I'm glad someone has said it. The first time I ever came across the term "foodie" was, in fact, in a McArdle article. From a more simple linguistic interpretation, I would have considered it to mean, "one who regularly consumes food." The category includes, in other words, nearly every member of <i>animalia</i>. <br /><br />As far as that particular article went, desertscopehttp://www.desertscope.comnoreply@blogger.comtag:blogger.com,1999:blog-11211639.post-84830238021593120632011-04-16T11:02:22.133-04:002011-04-16T11:02:22.133-04:00there was such a wealth of raw ingredients from Me...<i>there was such a wealth of raw ingredients from Megan yesterday that one could hardly <b>sift</b> through them</i>...<br /><br />I get it!heydavehttps://www.blogger.com/profile/15509102502417886790noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-48509893292273822582011-04-15T23:10:25.685-04:002011-04-15T23:10:25.685-04:00Doghouse, if you start a FOOD blog, I'd read i...Doghouse, if you start a FOOD blog, I'd read it. Even try recipes.Kathyhttps://www.blogger.com/profile/03176801494652946278noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-6820256615772379582011-04-15T22:23:21.180-04:002011-04-15T22:23:21.180-04:00testing.testing.map106https://www.blogger.com/profile/04613387280188680760noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-91604284174206476172011-04-15T20:41:54.548-04:002011-04-15T20:41:54.548-04:00When I read about the shortening "displacemen...When I read about the shortening "displacement" (via ArgleBargle, tho she sneered at it) technique I thought "<i>what</i> a clever idea, and the cup won't get quite as sticky, either! So old ideas are still good ones.Kathyhttps://www.blogger.com/profile/03176801494652946278noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-72797472789329982972011-04-15T17:57:46.495-04:002011-04-15T17:57:46.495-04:00Maillard reaction (or caramelization) in a nutshel...Maillard reaction (or caramelization) in a nutshell: brown food tastes good.<br /><br />IIRC, my mom (and grandmother, who was an excellent cook and baker as well) used the water displacement method for shortening, mostly--which is actually easier than scraping shortening out of a measuring cup. So that would mostly have been for pie crust, because otherwise, it's butter, baby.<br /><br />Naryahttps://www.blogger.com/profile/05369280617520806983noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-66464642814769764742011-04-15T17:33:00.538-04:002011-04-15T17:33:00.538-04:00If you can open your refrigerator at 5:30 and have...If you can open your refrigerator at 5:30 and have a meal at 6:15, you're not cooking, you're re-heating. <br /><br />You're right, you don't learn to cook from the Food Network. They don't have a recipe for ANYTHING that doesn't start out with putting garlic cloves in olive oil. <br /><br />If you're going to roast pork, for heaven's sake <i>do it right.</i> Give Dr. Harl Deloshttps://www.blogger.com/profile/17424071404764987713noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-21702884739473911622011-04-15T16:37:25.403-04:002011-04-15T16:37:25.403-04:00"trencher" would be just fine, it was us..."trencher" would be just fine, it was used by Wodehouse although often modified as "avid trencher". Next time I see a foodie I'll mention they're a trencher.mndeanhttps://www.blogger.com/profile/06602122227131690451noreply@blogger.comtag:blogger.com,1999:blog-11211639.post-23727156652964574042011-04-15T15:56:37.571-04:002011-04-15T15:56:37.571-04:00I like stovetop cooking: stews, soups, chilis, pot...I like stovetop cooking: stews, soups, chilis, pot roasts and so on. A type of low-labor, plenty of fuel cooking. I <i>enjoy</i> the preparation, measuring liquids, cutting, dicing, chopping veges & herbs. It's fun. I <i>like</i> hours of stirring and sniffing the aroma, adding a touch of this or that, peering at my spice cupboard and wondering if a pinch more nutmeg would be good in the Kathyhttps://www.blogger.com/profile/03176801494652946278noreply@blogger.com