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I finally have a “label” for myself - I am a foodie. While some may scoff and tease, I stand by my delight in a new restaurant, reading restaurant menus, enjoying food magazines, recipes of all kinds, cookbooks and cooking shows.
I read and enjoy a range of food magazines and cookbooks, from the silly southern potluck “taste of home” to the most elite, high-end offerings. Recently, I enjoyed a coffee table book of what well-known chefs might select for their final meal. The choices they made, the descriptions of their favorite taste sensations, and the wild photographs were marvelous. Next I thumbed happily through the small crockpot magazine taken from the wire rack at the supermarket check out. I love it all.
My favorite TV network cooking shows are Jamie at Home and Diners, Drive-In’s and Dives. Iron Chef is always a favorite – the Japanese shows, the American shows, whatever - I watch those tastings and fantasize being a judge. (Is it me, or has Jeffrey pretty much stopped talking? Or has he gotten so grumpy that they end up editing him out?)
My favorite chef to watch of all time is Jacques Pepin. His charm and simple, wonderful preparations are always a treat. I’ve loved watching him with Julia, with Claudine and by himself. I hear the words - ”this is fast food, MY way!” - and I have to smile. I also thoroughly enjoy Top Chef whenever it is on.
I’ve been working on vinaigrettes and discovering the symphony of flavor in different vinegars. I recently bought a crazy expensive bottle of balsamic at Cooks Shoppe in
I’m a huge fan of the amuse bouché concept and completely intrigued by molecular gastronomy. Sadly, I’ve had next to no experience with either. Visiting Chicago to eat the 24-course tasting menu at Grant Achatz’s Alinea restaurant is on my “life list,” but until then I try to satisfy myself with exploring restaurants within my reach here in Western Massachusetts. Which brings me to the reason for this blog: I have opinions, I love to talk about food, I have a burning desire to share those thoughts with others who have the same kind of passion I do. So reader of this blog, are you one of those people?
I invite any of you to write in about your own experiences dining in the
So onto discussing the restaurants. . . .
Cherries
Once during a drive across country, we passed through a small town in
Prime Rib
If prime rib is on the menu, I have to lecture myself to avoid being drawn in. No one should eat that much beef at a sitting. And, truthfully, I’m often disappointed – it’s too thin cut, too much garlic (what is the obsession with garlic these days?), or topped with some weird concoction that made the cook/chef think they would impress us (not impressed). But when it’s cooked perfectly, each tender morsel is a satisfying wonder. My favorite place to order it is the Stockyard Restaurant in
Sungold Tomatoes
These tiny orange tomatoes are only available locally a few weeks during the summer, and I gobble them up by the bowlful. Forget sweets, forget salty snacks - actually don’t even bother with dinner. They are so firm, juicy, tangy and sweet that I had to put them in my top three favorite foods. I love tomatoes in general, but these are in a class of their own. Good luck finding them – it’s not easy. And if they’ve aged too long or the farmer wasn’t attentive enough, they won’t reach perfection. But when they do, it’s like manna from heaven. Trust me, grasshopper.
Roasted Lamb Garnish
There is a small Greek restaurant in
Peach Tart Tatin
The best dessert I ever had was at Chez Albert right here in
Fast food conjures images of greasy, nasty hamburgers, limp salads, buckets of cola and (un)happy meals. But there are a few items which I feel deserve respect ...or at least an acknowledgement as some really tasty guilty pleasures. Here are a few of mine . . .
McDonald’s sweet tea. I know, I know. An environmental nightmare, an express ticket on the diabetes train…but it’s absolutely delicious! Beware their lack of consistency. One day you may get dark, obscenely sweet tea, and on another day it’s lightly flavored water. But when they hit it right (about half the time), it’s a wonderful way to while away a summer afternoon.
Even though I spent a year in
Nathan’s French Fries at the
T. Anthony’s pizza parlor across from
The Polish Power Plate at Smiarowski’s farm stand in
Webster’s Fish Hook Restaurant in
1 comment:
Wow...someone is still reading this!! Makes me happy...so anonymous...in case you're checking back, that was a good guess, but you're wrong. The plate of beige food was from the restaurant at the Hickory Ridge golf course. I think it's actually closed now (which wouldn't be a shocker). While the price was right (buy one 4 course dinner, get one free on Wednesdays), the food was cafeteria level quality. But thanks for writing!!!
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