Salads don’t always have a dominant leafy vegetable. Sometimes, it’s a combination of two or three ingredients lightly tossed in good quality olive oil, vinegar, sea salt, fresh black pepper, minced garlic, and lemon juice. Then topped with a salty, firm cheese. Read more →
While my mother is visiting relatives in California, I tried calling her cell phone, but she didn’t answer. The second attempt was successful by calling my grandmother’s house directly. It was my aunt who picked up the phone. She’s made for hilarious conversations. She brought dinner from a Chinese restaurant, in which my mother claimed she wasn’t going to eat. I know that type of response, because I’m her daughter. We both don’t crave Chinese take-out meals. However, eventual hunger wins as we scoop whatever fried, high-fructose corn derivative and artificial flavoring concoction that is only served outside of Asia, onto our plates.
Mom asked what I was making for dinner, in which I told her coleslaw and seared scallops. Like most mothers who know their daughters, curiously she questioned my dislike for coleslaw. It’s true, I don’t like it. Neither does the boyfriend. When I served it for dinner, he hesitated for a millimeter of a second. That quick moment of hesitation is a rare occurrence, because instant memories of eating coleslaw from a popular fast-food, fried chicken business serving their gooey, bland version flashed in his head. My coleslaw memory was of my father’s traditional mayonnaise-based version. It’s tasty, but I didn’t crave it. Our memories of coleslaw are of bad taste. Read more →
The chefs on the FoodNetwork’s show, Chopped, do wonders at the strange ingredients presented to them. One show used canned jackfruit. Another show had the chefs make an appetizer with live eel, peas and ugly peaches. On the show, they’re three rounds: an appetizer, a main course and the dessert. After each round, a judgment is made. The contestant’s dish that’s on the “chopping block” after the silver dome is lifted, is eliminated from the competition. The winner takes home a $10,000 prize. These chefs are brave to display their knowledge and skills in front of the camera. There are no factors that would give one chef a competitive edge. It’s creativity that wins the game. Read more →