Comments on: Because I’m Hot like Sauce http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/ Development site for Bronx Banter Blog's upcoming look and feel Wed, 19 Jun 2013 02:17:50 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: unmoderated http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174894 unmoderated Sat, 30 May 2009 16:01:05 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174894 not sure if anyone will check this thread again, but here goes: i am familiar with that book, it's on my wishlist. i love the science behind cooking, so of course i love good eats... although I have not been too impressed with his books so far, they seem a little spacey. not sure if anyone will check this thread again, but here goes:

i am familiar with that book, it’s on my wishlist. i love the science behind cooking, so of course i love good eats… although I have not been too impressed with his books so far, they seem a little spacey.

]]> By: PJ http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174893 PJ Fri, 29 May 2009 23:30:41 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174893 I would also like to give a shout out to Alton Brown, the cooking version of "A. B.," who unlike many food authors today, actually <i>is</i> classically trained, graduating from the New England Culinary Institute in 1997... He knows "Good Eats!" : ) I would also like to give a shout out to Alton Brown, the cooking version of “A. B.,” who unlike many food authors today, actually is classically trained, graduating from the New England Culinary Institute in 1997…

He knows “Good Eats!”

: )

]]> By: RIYank http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174892 RIYank Fri, 29 May 2009 23:17:02 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174892 Well, since the game is delayed, more about cookbooks. I like that style, too, though I have to admit I get a good laugh out of the "grandma stomped on the tomatoes" stuff (Hazan does have a lot of that). Have you ever seen <a href="http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836/ref=cm_cr_pr_product_top" rel="nofollow">this book</a>, moderated? I really like it. Well, since the game is delayed, more about cookbooks.
I like that style, too, though I have to admit I get a good laugh out of the “grandma stomped on the tomatoes” stuff (Hazan does have a lot of that).
Have you ever seen this book, moderated? I really like it.

]]> By: unmoderated http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174891 unmoderated Fri, 29 May 2009 21:55:29 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174891 oh man, craig claiborne. nobody talks him up anymore. a shame. oh man, craig claiborne. nobody talks him up anymore. a shame.

]]> By: unmoderated http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174890 unmoderated Fri, 29 May 2009 21:54:41 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174890 bittman's style is right to the point, there's not a lot of pontificating about the recipes or ingredients. which is funny, considering his TV persona, which I can't stand. if he suggests a crazy ingredient or method, he will explain why without being all "oh, well, the French did it this way... I met a grandmother in Roma while touring Italy and she woke up at 4 AM to stomp tomatoes..." you get the picture. also, bittman's brownie recipe: the best, ever. and i have tried A LOT. bittman’s style is right to the point, there’s not a lot of pontificating about the recipes or ingredients. which is funny, considering his TV persona, which I can’t stand. if he suggests a crazy ingredient or method, he will explain why without being all “oh, well, the French did it this way… I met a grandmother in Roma while touring Italy and she woke up at 4 AM to stomp tomatoes…” you get the picture.

also, bittman’s brownie recipe: the best, ever. and i have tried A LOT.

]]> By: PJ http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174889 PJ Fri, 29 May 2009 21:30:07 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174889 You simply cannot make Chili Prawns without Chili Sauce! And life without Chili Prawns is slow death! You can thank me later... as this one is indeed "The Real Deal!" Yes, for all of you fellow Carlinists, it calls for "jumbo shrimp!" : ) http://www.wineloverspage.com/wineadvisor1/print041007.html You simply cannot make Chili Prawns without Chili Sauce!

And life without Chili Prawns is slow death!

You can thank me later… as this one is indeed “The Real Deal!”

Yes, for all of you fellow Carlinists, it calls for “jumbo shrimp!”

: )

http://www.wineloverspage.com/wineadvisor1/print041007.html

]]> By: RIYank http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174888 RIYank Fri, 29 May 2009 21:22:31 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174888 Oh, thanks, unmod. What is it about it that you like so much? I should have mentioned also Craig Claiborne's <i>New York Times Cookbook</i>. For some reason I thought Alex had mentioned it. I don't use it all that much anymore, but when you said you'd worn out your Bittman book I thought of my NYT cookbook, which also has a disintegrated cover. (Also my old <i>Joy</i> -- I got a new one, but I do like the old fashioned style of the old Rombauers.) Oh, thanks, unmod.
What is it about it that you like so much?

I should have mentioned also Craig Claiborne’s New York Times Cookbook. For some reason I thought Alex had mentioned it. I don’t use it all that much anymore, but when you said you’d worn out your Bittman book I thought of my NYT cookbook, which also has a disintegrated cover. (Also my old Joy — I got a new one, but I do like the old fashioned style of the old Rombauers.)

]]> By: unmoderated http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174887 unmoderated Fri, 29 May 2009 21:06:26 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174887 it's a mark bittman book. we're on our second copy, the hardcover exploded from its binding from use. it’s a mark bittman book. we’re on our second copy, the hardcover exploded from its binding from use.

]]> By: RIYank http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174886 RIYank Fri, 29 May 2009 21:01:01 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174886 What is 'How to cook everything'? I don't have the blender cookbook, but I have the rest plus the ones Alex mentioned. I would add James Beard's <i>Theory and Practice of Good Cooking</i> to the 'must have' list. Beard obviously knew all the traditional wisdom, but he was not at all afraid to question it, and he would sometimes test it scientifically in his kitchen. (For some reason I've always been completely fascinated by food science, though I never had much interest in chemistry in school.) He was kind of like Bill James... Anyway, I use the Marcella Hazan book (I have <i>Essentials</i> which I think is a combination of her two earlier books) more than any other. Mmmm. I'm going to make some pesto right now. What is ‘How to cook everything’?
I don’t have the blender cookbook, but I have the rest plus the ones Alex mentioned. I would add James Beard’s Theory and Practice of Good Cooking to the ‘must have’ list. Beard obviously knew all the traditional wisdom, but he was not at all afraid to question it, and he would sometimes test it scientifically in his kitchen. (For some reason I’ve always been completely fascinated by food science, though I never had much interest in chemistry in school.) He was kind of like Bill James…
Anyway, I use the Marcella Hazan book (I have Essentials which I think is a combination of her two earlier books) more than any other. Mmmm. I’m going to make some pesto right now.

]]> By: unmoderated http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174885 unmoderated Fri, 29 May 2009 20:47:25 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174885 top selling cookbook titles in our store, all time: the joy of cooking mastering the art of french cooking: julia child the blender cookbook: ann seranne the moosewood cookbook: mollie katzen betty crocker new picture cookbook i'm a big fan of 'how to cook everything' myself. top selling cookbook titles in our store, all time:

the joy of cooking
mastering the art of french cooking: julia child
the blender cookbook: ann seranne
the moosewood cookbook: mollie katzen
betty crocker new picture cookbook

i’m a big fan of ‘how to cook everything’ myself.

]]> By: williamnyy23 http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174884 williamnyy23 Fri, 29 May 2009 18:45:05 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174884 It seems to be very popular in Korean recipes...if you mix it with honey and sesame oil, it makes an incredible glaze on pork. I also like adding it to BBQ sauce. It seems to be very popular in Korean recipes…if you mix it with honey and sesame oil, it makes an incredible glaze on pork. I also like adding it to BBQ sauce.

]]> By: Alex Belth http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174883 Alex Belth Fri, 29 May 2009 18:40:50 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174883 I usually buy a couple at a time if I'm in chinatown or stop through pearl river. I'd bet that most korean bodegas have it too. It sho am good. I usually buy a couple at a time if I’m in chinatown or stop through pearl river. I’d bet that most korean bodegas have it too.

It sho am good.

]]> By: cult of basebaal http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174882 cult of basebaal Fri, 29 May 2009 18:39:17 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174882 weird, i'd have thought it had more penentration by now. it's pretty much ubitquious in Cali ... weird, i’d have thought it had more penentration by now.

it’s pretty much ubitquious in Cali …

]]> By: williamnyy23 http://www.bronxbanterblog.com/2009/05/29/because-im-hot-like-sauce/#comment-174881 williamnyy23 Fri, 29 May 2009 18:16:49 +0000 http://www.bronxbanterblog.com/?p=19675#comment-174881 Sriracha Chili Sauce is excellent, both for marinades and dipping sauce. Sadly, it is not very easy to find unless you go to specialty stores. Sriracha Chili Sauce is excellent, both for marinades and dipping sauce. Sadly, it is not very easy to find unless you go to specialty stores.

]]>