Tuesday, January 7, 2014
Monday, January 6, 2014
Saturday, November 23, 2013
The Most Buffalo Week Of The Year - Lyrics by Mary Kunz Goldman
THE BUFFALO NEWS music video. "It's the Most Buffalo Week of the Year"
Howard Goldman and Guy Boleri perform a familiar Christmas tune with new lyrics by Mary Kunz Goldman. Filmed at TheOldHouseDowntown.It’s the most Buffalo week of the year Tops and Wegmans are vying In hopes we’ll be buying Their turkeys and beer – It’s the most Buffalo week of the year! It’s the most Buffalo season of all. Watch the Bills beat Atlanta And go harass Santa At Boulevard Mall – It’s the most Buffalo season of all! College chums are returning The home fires are burning They’ll even admire our snow. We’ll hug and we’ll kiss ’n Then go out and listen to bands that were big long ago. It’s the most Buffalo week of the year! We’ll go off our diets Fight Black Friday riots Then sit on our rear – It’s the most Buffalo week of the year! It’s the most Buffalo season of all! From Charlie the Tuna To polar bear Luna We’re all standing tall! It’s the most Buffalo season of all! Our city is shining To expats out dining, Insisting on kummelweck rolls. Who needs Austin or Frisco With the World’s Largest Disco And Bullfeathers, Brunner’s and Cole’s? It’s the most Buffalo week of the year! From the bars along Chip Up will go a big “Hip – Hip Hooray” – (it’s a cheer) For the most Buffalo week of the year!
Monday, September 23, 2013
Great Pumpkin makes a great soup
Tonight I made Pumpkin and Broccoli Chowder. It was in this cookbook my sister gave me, Crescent Dragonwagon's "Soup and Bread Cookbook." I was looking for a dish to use up some of the pumpkin my niece and nephew got me last year, that I froze. This soup looked like just the ticket.
Somebody ripped off the recipe here, added some spurious cloves and cinnamon, and called it his own. I did not use the cloves and cinnamon. But this copy is useful because it is something you can link to. And I do not have to retype the recipe!
It is funny, cooking in the age of the Internet.
I am thinking, someone had to have tried this recipe and rated it. But nobody had! On the other hand everyone had rated and written about another pumpkin soup recipe from the same cookbook, the Pumpkin Tomato Bisque. That did not attract me as much.
What I mean about the age of the Internet, you feel funny cooking something that nobody has rated.
Someone has to be the first to eat an oyster and it is you!
Way back when you never worried about stuff like this. You opened your cookbook, you stood facing the stove, you cooked. Now you expect ratings and comments and advice.
Here is what I hate on cooking sites. There is a long string of comments and as you begin perusing them eagerly all you read is: "I can't wait to make this!" "Looks delish!," etc.
Um, could someone comment who has actually tried the recipe?
Well, now I have tried Pumpkin and Broccoli Chowder. And the good news is, it turned out great. There was a ton of cleanup because I am not a normal person. I roasted and froze my own pumpkin, and it had to thaw out yesterday and today I pureed it in the blender. I also made my own chicken stock today with chicken bones in a Crock Pot. So I had all these extra steps. They would exhaust a normal person but they do not exhaust me.
It was worth it!
Welcome, Great Pumpkin!
Friday, September 6, 2013
Thursday, June 13, 2013
Wednesday, March 27, 2013
Oven lovin'
TheCookingShow's Blog
There is a great German word, "Eintopf." It means "one pot."
Surely someone must have a word for "one oven."
I love it when I can pile the whole dinner into the oven!
That is what I did last night. I made a Martha Stewart Everyday Food one-oven dinner with roasted cauliflower and roast spatchcocked chicken. Spatchcocked is a great term. Today we are all about great words and terms! It means you cut the chicken along the backbone, open it like a book and flatten it out. It is easy to do once you try it.
Then you chop up a half a cabbage into wedges and strew it around the chicken. I used half of a Savoy cabbage I got at the Clinton-Bailey Market. You put it all in the oven at 450 degrees.
After a while you take the sheet out, kind of baste the cabbage in the chicken juices, and add an apple or two chopped into wedges.
Meanwhile you roast a tray full of cauliflower florets on the rack underneath.
That was what Martha Stewart suggested in her dear departed Everyday Food, October 2008. Does anyone else miss this magazine? I do. Figures, the one cooking magazine I kind of liked, and it goes blooey. You pile the whole dinner into the oven and then you walk away.
Of course, you know me, I had to improve on Martha Stewart.
For one thing I made a spice rub and slathered it all over the chicken, under the skin and everything.
For another, well, I admit it, the picture above does not show the whole picture. Originally I had the racks configured in such a way so that I was able to bake a loaf of rye bread, wedged in over the chicken. The oven temp had to go down to 375 degrees when I added the bread.
Et voila!
The rye bread will be a story for another day. For now, the moral of the story is:
There is always more room in the oven!
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