Dear All,

I'm looking for present ideas for a serious foodie. Any thoughts? Anything
new out there?

--

Richard

--
Richard Johnson's new website is now at www.rjsj.demon.co.uk

Richard Johnson wrote:
> Dear All,
>
> I'm looking for present ideas for a serious foodie. Any thoughts?
> Anything new out there?
>
> Richard

Christmas food is about tradition. Of course it depends upon where you are
as to what the tradition might be. Some say turkey; some say goose. Some
say roast beast and figgy pudding. So, what exactly are you looking for?

I prefer to make butternut squash soup as a starter. Then roasted stuffed
cornish hens with a pecan/wild rice/cornbread stuffing. Chicken gravy to
accompany the stuffing. A steamed broccoli/cauliflower/carrot mix with
butter. Nice hot fresh rolls. My meal doesn't involve children; yours
might (and I don't mean roast them!) You might like a salad at the end of
this and some sort of dessert. I don't do desserts, but someone always
brings a pie or something.

Jill

"jmcquown" > wrote in message
...
> Richard Johnson wrote:
>> Dear All,
>>
>> I'm looking for present ideas for a serious foodie. Any thoughts?
>> Anything new out there?
>>
>> Richard
>
> Christmas food is about tradition. Of course it depends upon where you
> are
> as to what the tradition might be. Some say turkey; some say goose. Some
> say roast beast and figgy pudding. So, what exactly are you looking for?
>
> I prefer to make butternut squash soup as a starter. Then roasted stuffed
> cornish hens with a pecan/wild rice/cornbread stuffing. Chicken gravy to
> accompany the stuffing. A steamed broccoli/cauliflower/carrot mix with
> butter. Nice hot fresh rolls. My meal doesn't involve children; yours
> might (and I don't mean roast them!) You might like a salad at the end of
> this and some sort of dessert. I don't do desserts, but someone always
> brings a pie or something.
>
> Jill
>
I think he was looking for present suggestions.

Liz

Richard Johnson wrote:
> Dear All,
>
> I'm looking for present ideas for a serious foodie. Any thoughts? Anything
> new out there?

This isn't new, but I love our metal steak plates that sit on wood.
They keep the steaks nice and hot without putting burn marks on your
table. They'd be good for serving fajitas too.

I'm a beginner foodie, so I'm really not sure what a serious foodie
would want. All stainless steal appliances? LOL!

Good luck!
Carol

Richard Johnson wrote:

> Dear All,
>
> I'm looking for present ideas for a serious foodie. Any thoughts? Anything
> new out there?
>
It depends on what the foodie is into and whether you are looking at
food or equipment. Most foodies appreciate a good quality olive oil and
you can't go wrong with a nice balsamic vinegar. I can think of lots of
food things since that's what I always look for when away from home and
get to go to huge grocery stores with lots of selection New
equipment - silicone anything. If the foodie is into homecanning he/she
likely has all the necessary equipment but would likely appreciate more
jars.

Damsel wrote:

> Richard Johnson wrote:
>
>>Dear All,
>>
>>I'm looking for present ideas for a serious foodie. Any thoughts? Anything
>>new out there?
>
>
> This isn't new, but I love our metal steak plates that sit on wood.
> They keep the steaks nice and hot without putting burn marks on your
> table. They'd be good for serving fajitas too.
>
> I'm a beginner foodie, so I'm really not sure what a serious foodie
> would want. All stainless steal appliances? LOL!
>
> Good luck!
> Carol
>
When anyone sees my kitchen for the first time the usual comment is *you
are a serious cook*. I know that is a compliment but there is nothing
*serious* about my cooking since for me it is playtime. I would
consider myself a big time foodie somewhere in between down home cooking
style for the most part and gourmet on occasion. Because of that I
really have most of the equipment I need but I'm lacking cooking
equipment on the boat. Here's the foodie items I have on my Christmas
wish list - portable electric oven, small crockpot, mini crockpot,
electric fry pan, high quality ss cutlery in very plain pattern
(hopefully DH takes this hint), canning jars, magnetic lid lifter, olive
oil, balsamic vinegar, dry sherry, vanilla beans, saffron. If I drop
enough subtle hints DH and the kids won't stray too far and get me
things like bubble bath! As for ss appliances - anything ss is awesome
in my books! I'd like to re-do our counter tops in ss and I have my eye
on a nice ss microwave. I'm debating the microwave since we decided to
go with white appliances. They don't make almond anymore

Staycalm wrote:
> "jmcquown" > wrote in message
> ...
>> Richard Johnson wrote:
>>> Dear All,
>>>
>>> I'm looking for present ideas for a serious foodie. Any thoughts?
>>> Anything new out there?
>>>
>>> Richard
>>
>> Christmas food is about tradition. Of course it depends upon where
>> you are
>> as to what the tradition might be. Some say turkey; some say goose.
>> Some say roast beast and figgy pudding. So, what exactly are you
>> looking for?
>>
>> I prefer to make butternut squash soup as a starter. Then roasted
>> stuffed cornish hens with a pecan/wild rice/cornbread stuffing.
>> Chicken gravy to accompany the stuffing. A steamed
>> broccoli/cauliflower/carrot mix with butter. Nice hot fresh rolls.
>> My meal doesn't involve children; yours might (and I don't mean
>> roast them!) You might like a salad at the end of this and some
>> sort of dessert. I don't do desserts, but someone always brings a
>> pie or something.
>>
>> Jill
>>
> I think he was looking for present suggestions.
>
> Liz

Oh dear. That will teach me to reply after my cat woke me up before 5AM.

Jill

Richard Johnson wrote:
> Dear All,
>
> I'm looking for present ideas for a serious foodie. Any thoughts?
> Anything new out there?
>
> --
>
> Richard

New? No. Stick blenders are nice. I think cookware is a personal choice,
as is flatware and knives. Cutting boards? A selection of wooden
spoons/utensils?

Jill

Wayne Boatwright wrote:
>
> On Thu 13 Oct 2005 05:58:29a, Damsel wrote in rec.food.cooking:
>
> > I love our metal steak plates that sit on wood.
> > They keep the steaks nice and hot without putting burn marks on your
> > table. They'd be good for serving fajitas too.
> >
> > I'm a beginner foodie, so I'm really not sure what a serious foodie
> > would want. All stainless steal appliances? LOL!
>
> Pish post! You're no beginner and you always have a lot of good ideas.

Oh baby! I haven't been pish poshed in years. My heart is all
a-flutter. <G>

I guess I compare myself to people like Michael Odom and Kay Hartman
and wind up feeling grossly inadequate.

Carol, eating leftover pork steak with a little BBQ sauce on the side

On Thu 13 Oct 2005 05:58:29a, Damsel wrote in rec.food.cooking:

>
> Richard Johnson wrote:
>> Dear All,
>>
>> I'm looking for present ideas for a serious foodie. Any thoughts?
Anything
>> new out there?
>
> This isn't new, but I love our metal steak plates that sit on wood.
> They keep the steaks nice and hot without putting burn marks on your
> table. They'd be good for serving fajitas too.
>
> I'm a beginner foodie, so I'm really not sure what a serious foodie
> would want. All stainless steal appliances? LOL!
>
> Good luck!
> Carol
>
>

Pish post! You're no beginner and you always have a lot of good ideas.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Thu 13 Oct 2005 10:04:31a, Damsel wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> On Thu 13 Oct 2005 05:58:29a, Damsel wrote in rec.food.cooking:
>>
>> > I love our metal steak plates that sit on wood.
>> > They keep the steaks nice and hot without putting burn marks on your
>> > table. They'd be good for serving fajitas too.
>> >
>> > I'm a beginner foodie, so I'm really not sure what a serious foodie
>> > would want. All stainless steal appliances? LOL!
>>
>> Pish post! You're no beginner and you always have a lot of good ideas.
>
> Oh baby! I haven't been pish poshed in years. My heart is all
> a-flutter. <G>
>
> I guess I compare myself to people like Michael Odom and Kay Hartman
> and wind up feeling grossly inadequate.

They are not superior, only different. In fact, I have to admit that some
of the foods they have described making have no appeal to me at all, a bit
"over the top". You have many oustanding recipes and I know you execute
them well. What more could you wnat?

> Carol, eating leftover pork steak with a little BBQ sauce on the side

Wish I had one. I'm hungry!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
> On Thu 13 Oct 2005 10:04:31a, Damsel wrote in rec.food.cooking:
>
> > I guess I compare myself to people like Michael Odom and Kay Hartman
> > and wind up feeling grossly inadequate.
>
> They are not superior, only different. In fact, I have to admit that some
> of the foods they have described making have no appeal to me at all, a bit
> "over the top". You have many oustanding recipes and I know you execute
> them well. What more could you wnat?

If you mean by execute, I kill them, that would describe my recent
attempts. LOL! But thank you.

I'm trying to decide between making a Hershey's Chocolate Cake or your
Gingerbread. I need some comfort food.

> > Carol, eating leftover pork steak with a little BBQ sauce on the side
>
> Wish I had one. I'm hungry!

They were part of that enormous package of various pork cuts we got the
other day. We have an embarassing amount of pollack in the freezer.
I'm going to go back and find your fish breading recipes. Crash
prefers his fish cooked with breading. I like a little butter and
believe it or not, ground cloves on mine.

Carol

On Thu 13 Oct 2005 10:30:23a, Damsel wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> On Thu 13 Oct 2005 10:04:31a, Damsel wrote in rec.food.cooking:
>>
>> > I guess I compare myself to people like Michael Odom and Kay Hartman
>> > and wind up feeling grossly inadequate.
>>
>> They are not superior, only different. In fact, I have to admit that
>> some of the foods they have described making have no appeal to me at
>> all, a bit "over the top". You have many oustanding recipes and I know
>> you execute them well. What more could you wnat?
>
> If you mean by execute, I kill them, that would describe my recent
> attempts. LOL! But thank you.

LOL! I've been known to commit murder in the kitchen. (The lobsters would
vouch for that.)

> I'm trying to decide between making a Hershey's Chocolate Cake or your
> Gingerbread. I need some comfort food.

That's a hard choice, as I love both. Actually, sometimes I make both.
David only likes chocolate cake and the Hershey's is his favorite.
Sometimes I just have to have gingerbread!

>> > Carol, eating leftover pork steak with a little BBQ sauce on the side
>>
>> Wish I had one. I'm hungry!
>
> They were part of that enormous package of various pork cuts we got the
> other day. We have an embarassing amount of pollack in the freezer.
> I'm going to go back and find your fish breading recipes. Crash
> prefers his fish cooked with breading. I like a little butter and
> believe it or not, ground cloves on mine.

I prefer the breading, too. I remember your posting about the ground
cloves but I haven't gotten up enough nerve for that. I had a very bad
experience with oil of cloves once, and I can only use cloves in minute
amounts. Maybe one day...

When my aunt would pan fry fish without breading, I usually sprinkled it
with Worcertershire sauce.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
>
> On Thu 13 Oct 2005 10:30:23a, Damsel wrote in rec.food.cooking:
>
> > I'm trying to decide between making a Hershey's Chocolate Cake or your
> > Gingerbread. I need some comfort food.
>
> That's a hard choice, as I love both. Actually, sometimes I make both.
> David only likes chocolate cake and the Hershey's is his favorite.
> Sometimes I just have to have gingerbread!

Well, I did go out and buy a lemon and a jar (it doesn't come in
bottles anymore?) of molasses, so I'm ready to go. Does the
gingerbread freeze well? Crash isn't much into sweets, and I really
don't like eating an entire pan of whatever, just so it won't go to
waste.

> >> > Carol, eating leftover pork steak with a little BBQ sauce on the side
> >>
> > We have an embarassing amount of pollack in the freezer.
> > I'm going to go back and find your fish breading recipes. Crash
> > prefers his fish cooked with breading. I like a little butter and
> > believe it or not, ground cloves on mine.
>
> I prefer the breading, too. I remember your posting about the ground
> cloves but I haven't gotten up enough nerve for that. I had a very bad
> experience with oil of cloves once, and I can only use cloves in minute
> amounts. Maybe one day...

Seriously, don't do it. I know I get woozy just thinking about the
smell of cloves in the packing material they put on gums after
periodontal surgery. If I'd ever had that stuff in my mouth, I'd never
go near anything with cloves again. No need to waste a perfectly good
piece of fish.

> When my aunt would pan fry fish without breading, I usually sprinkled it
> with Worcertershire sauce.

Sorry ... that sounds perfectly ghastly to me. A little lemon juice
and a sprinkle of pepper, and I'm on my way.

Carol

On Thu 13 Oct 2005 11:10:06a, Damsel wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> On Thu 13 Oct 2005 10:30:23a, Damsel wrote in rec.food.cooking:
>>
>> > I'm trying to decide between making a Hershey's Chocolate Cake or
>> > your Gingerbread. I need some comfort food.
>>
>> That's a hard choice, as I love both. Actually, sometimes I make both.
>> David only likes chocolate cake and the Hershey's is his favorite.
>> Sometimes I just have to have gingerbread!
>
> Well, I did go out and buy a lemon and a jar (it doesn't come in
> bottles anymore?) of molasses, so I'm ready to go. Does the
> gingerbread freeze well? Crash isn't much into sweets, and I really
> don't like eating an entire pan of whatever, just so it won't go to
> waste.

Yes, the gingerbread freezes very well, but I wouldn't freeze it with the
frosting. IIRC, I gave proportions for both a 9x9 and a 9x13 pan. Make
the smaller one. You WILL eat it all! :-)

>> >> > Carol, eating leftover pork steak with a little BBQ sauce on the
>> >> > side
>> >>
>> > We have an embarassing amount of pollack in the freezer.
>> > I'm going to go back and find your fish breading recipes. Crash
>> > prefers his fish cooked with breading. I like a little butter and
>> > believe it or not, ground cloves on mine.
>>
>> I prefer the breading, too. I remember your posting about the ground
>> cloves but I haven't gotten up enough nerve for that. I had a very bad
>> experience with oil of cloves once, and I can only use cloves in minute
>> amounts. Maybe one day...
>
> Seriously, don't do it. I know I get woozy just thinking about the
> smell of cloves in the packing material they put on gums after
> periodontal surgery. If I'd ever had that stuff in my mouth, I'd never
> go near anything with cloves again. No need to waste a perfectly good
> piece of fish.

That's sort of what happened to me, only it was a school nurse that put so
much oil of cloves on the wad of cotton that it literally burned the inside
of my mouth.

>> When my aunt would pan fry fish without breading, I usually sprinkled
>> it with Worcertershire sauce.
>
> Sorry ... that sounds perfectly ghastly to me. A little lemon juice
> and a sprinkle of pepper, and I'm on my way.

I haven't used WS on fish in many years, but I remember liking it at the
time. Of course, I didn't much like fish at the time, so I probably doused
it to kill the taste. LOL!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I love the steak plates idea;that would make a wonderful Christmas gift for
anyone.
I think giving someone a certain pan or platter that they would not
ordinarily buy themselves is a good idea. I just bought myself an ovenproof
Dutch oven that I love.
Most of my covered pans cannot be used in the oven, so this one is great to
have.

"Wayne Boatwright" > wrote in message
...
> On Thu 13 Oct 2005 05:58:29a, Damsel wrote in rec.food.cooking:
>
> >
> > Richard Johnson wrote:
> >> Dear All,
> >>
> >> I'm looking for present ideas for a serious foodie. Any thoughts?
> Anything
> >> new out there?
> >
> > This isn't new, but I love our metal steak plates that sit on wood.
> > They keep the steaks nice and hot without putting burn marks on your
> > table. They'd be good for serving fajitas too.
> >
> > I'm a beginner foodie, so I'm really not sure what a serious foodie
> > would want. All stainless steal appliances? LOL!
> >
> > Good luck!
> > Carol
> >
> >
>
> Pish post! You're no beginner and you always have a lot of good ideas.
>
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

amsel wrote:

>
>
> This isn't new, but I love our metal steak plates that sit on wood.
> They keep the steaks nice and hot without putting burn marks on your
> table. They'd be good for serving fajitas too.
>
> I'm a beginner foodie, so I'm really not sure what a serious foodie
> would want. All stainless steal appliances? LOL!

That sounds like a good idea for someone who would like something like that.
Seriously. I am not trying to be facetious, but when you are buying a set of
something for someone, or something large, you have to consider that they have
to store the stuff somewhere. I am among those who has run out of storage room
in my kitchen.

A set of 4 or 6 plates wouldn't take up much room in a cupboard because you can
stack something on top of them. Of course that means that when you want to use
them you have to first remove the stuff stored on top.

I can't think of many things like dish sets that people have been given over the
years that have changed their old habits. Nice serving dishes that go along
with things they already have might be more appreciated. Good jams, jellies and
marmalades are always appreciated around her, or some nice wine or liquor.