100 Greatest...

...Cooking Tips (of all time!)
**From Food Network Magazine**

1. Remember, ya'll, it's all about the prep. Take away the stress be doing the prep the night or day before. You'll look like a star. -Paula Deen
2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 F. for only 4 minutes. Perfect end result. -Jim Lahey
3. Store spices in a cool, dark place, not above your stover. Humidity, light and heat will cause herbs and spices to lose their flavor. -Rick Tramonto
4. Use a corse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette. -Paul Kahan
5. Always make stock in a large quantity and freeze in plastic bags. That way, when you want to make a nice soup or boil veggies, you can pull the bag out of the freezer. - Charlie Trotter
6. If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time. -Marcus Samuelsson
7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce! -Mario Batali
8. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish. -Didier Elena
9. After working with garlic, rub your hands vigorously on your stainless steal sink for 30 seconds before washing them. It will remove the odor. -Gerard Craft
10. Brine, baby, brine! Ya gotta brine that poultry ta really give it the super flavor! -Guy Fieri
11. Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it. -Ton Maws
12. If you find you need more oil in the pan when sauteing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated. -Anita Lo
13. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food. -Michael Psilakis
14. For rich, creamy dressings made healthy, substitute 1/2 the mayo with Greek-style yogurt. -Ellie Krieger
15. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around. -Joanne Chang
16. To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just to a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich! -Roy Choi
17. If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct. -Tony Mantuano
18. Always season meat and fish evenly; sprinkle salt and pepper as though its "snowing". This will avoid clumping or ending up with too much seasoning in some areas an none in others. -Mary Dumont
19. For best results when you're baking, leave butter and eggs at room temp overnight. -Ina Garten
20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake -Bill Telepan
21. For an easy weeknight meal, freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a saute pan when you need a quick sauce. -David Burke
22. When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it: make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning. -Isaac Becker
23. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat. -Donald Link
24. Low and Slow. -Pat Neely
25. After cutting corn off the cob, use the back of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish. -Kerry Simon
26. Acidity, salt and horseradish bring out full flavors in food. -Michael Symon
27. Take the time to actually read recipes through before you begin. -John Besh
28. Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates". You will see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It's very satisfying! -Gabrielle Hamilton
29. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano. -Alex Seidel
30. A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week. -Elizabeth Falkner
31. Taste as you go! -Anne Burrell
32. Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It's really important in guacamole, too. -Mark Miller
33. Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta. -Missy Robbins
34. For safety, put a wine cork on the tip of a knife before putting the knife in a drawer. -Giuseppe Tentori
35. When you're going to saute garlic, slice it rather than mincing it - it's less likely to burn that way. -Aarti Sequeira
36. When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust. -Charlie Palmer
37. To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut. -Chris Cosentino
38. A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean. -Linton Hopkins
39. Smash garlic cloves inside a re-sealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell. -Laurent Tourondel
40. To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as high as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables - try carrots or Brussels sprouts - with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly. -Naomi Pomeroy
41. Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat. -Nancy Silverton
42. Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead. -Tim Love
43. Add cheese rinds to vegetable of meat broths for another dimension of flavor. -Paul Virant
44. When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette. -Paul Liebrandt
45. Always use sharp knives. Not only is it safer but it will make your work much more efficient. -April Bloomfield
46. Rest. Rest. Rest! Always let your meat rest - especially off a hot grill. -Melissa d'Arabian
47. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color. -Maria Hines
48. Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off). -Matt Lewis
49. My grandfather taught me this tip: After you drain pasta, while it's still hot, grate fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to. -Giafa De Laurentiis
50. Don't overcrowd the pan when you're sauteing - it'll make your food steam instead. -Ryan Poli
51. When you roast a whole chicken, the breasts always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg. -Tim Cushman
52. Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can enjoy it year-round! -Mindy Segal
53. Fresh basil keeps much better at room temperature with the stems in water. -Elisabeth Prueitt
54. Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor. -Jose Garces
55. To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking. -Alain Ducasse
56. Taste what you make before you serve it. I'm amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices. -Brad Farmerie
57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is something about lemon juice and fish that is heavenly. -Rick Moonen
58. If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve. -Michael White
59. When grinding your own beef for burgers, grind in some bacon. -Sean Brock
60. Don't go tot he store with a shopping list. Go to the store, see what ingredients look good and then make your list! -Alex Guarnaschelli
61. When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily. -Wolfgang Puck
62. If you want to make a proper Louisiana Style Roux that's chocolate in color, rich in flavor, remember slow and low is the way to go. -Emeril Lagasse
63. For better tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let sit for 10 minutes, then rinse off and prepare as desired. -Shea Gallante
64. When you grill, pull your steaks out of the refrigerator on hour ahead of time so they can come to room temperature. -Geoffrey Zakarian
65. Always measure what you're baking. No shortcuts in pastry: It's a science. -Francois Payard
66. When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole. -Aaron Sanchez
67. If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat. -David Myers
68. When made properly, risotto's richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks. -Suzanne Goin
69. Use a cake tester to test the doneness of fish, meat and vegetables. It's my secret weapon - I use it in the kitchen to test everything. -Daniel Humm
70. Serving cake: 1) Serve at room temperature. 2) Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quick. 3) You don't have to eat the fondant! It's really pretty, but if you don't want a mouthful of sugar, peel it off! 4) The best cake comes from Baltimore. Just sayin'. -Duff Goldman
71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or - never say I told you this - microwave it for 10 to 15 seconds.) -Patricia Yeo
72. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sauteed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars. -Shaun Hergatt
73. Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking. -Richard Sandoval
74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor. -Michael Schwartz
75. Clean as you go. (Dorky - but I swear, it really helps.) -Rick Bayless
76. Shoes off, music on, favorite beverage in hand...Enjoy your time in the kitchen! -Claire Robinson
77. Always buy the freshest garlic you can find, the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots; they will only add bitterness. -Todd English
78. Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor. -Art Smith
79. Don't be too hard on yourself...Mistakes make some of the best recipes. Keep it simple! -Sunny Anderson
80. Fry eggs that Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg wont stick to it. Add the egg and fry it quickly, until it gets "puntillitas", or slightly browned edges. -Jose Andres
81. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer. -Hugh Acheson
82. Want to know if your oil is hot enough for frying? Here's a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go. -Aaron McCargo Jr. 
83. When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish. -Pichet Ong
84. Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food. -Michelle Bernstein
85. Cook with other people who want to learn or who know how to cook. -Laurent Gras
86. Cook more often. Don't study; just cook. -Masaharu Morimoto
87. Make sure the handle of your saute pan is turned away from you so you don't hit it and knock it off the stove. It happens all the time. -Jonathan Waxman
88. Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves. I've had to many soggy salads because of this. -Marc Forgione
89. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then saute skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking. -Govind Armstrong
90. When cooking eggplant, I like to use the long skinny purple Japanese kind because you don't have to slat it to pull out the bitter liquid like you do with the larger Italian variety. -Andrew Carmellini
91. Caramelize onions very quickly by cooking them in a dry non-stick saute pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods. -Michael Mina
92. To help keep an onion together while dicing, do not remove the root. -Jean-Robert de Cavel
93. Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid: This helps the sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference. -Nigella Lawson
94. Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish. -Douglas Rodriguez
95. When making caramel, use a nonsitck pot. That way when you pour the mixture out, there is no waste, and cleaning the pot is a breeze. -Jehangir Mahta
96. Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy. -Eric Ripert
97. Always start with a smokin' hot pan! -Cat Cora
98. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions. -Norman Van Aken
99. My general advice to home cooks is that if you think you have added enough salt, double it. -Grant Achatz
100. Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor! -Dean Fearing

Phew! Did ya get through all that!

The ones that are BOLD and ones that I stand by, or that I would like to try or need to change. 

I hope you find this some interesting reads! I sure did!

ENJOY!

Resolutions 2011

This year I am working hard on some RESOLUTIONS!

Here are some so far:

Create more ART = Paintings, drawings, crafts, etc.
Finish a 365 Photo Series
Invest $$
Make my ART a business
Blog 95% of each and every month
Be more aware of how I spend my TIME
Eat more HEALTHY
Weight train - start a new activity (Swimming?)
Be more involved (take classes, meet new people, volunteer)
Read and study the BIBLE
Cook, cook, cook....and BAKE
Complete 12 months of the Daring Bakers Challenges
Try and not MANIPULATE situations

I am feeling good about these resolutions so far! I will check back to this post every now and then to make sure that I am keeping up with them. Some are harder than others...

It's time to START!!

ENJOY!

Christmas: 12 Days of Cookies Round-up

Its here! Christmas is here! A Child is born....

Well, the Hubby and I spent Christmas eve relaxing. We watched some movies, baked some cookies, ate lots of food, popped a bottle of bubbly, opened gifts, and just enjoyed each others wonderful company!

Signs of a good night!

We also had to deal with some sort of fire damper alarm going off in our apartment...but thats just our luck to have it happen on Christmas eve! It took us about an hour to figure out what number to call. We did not want to call the fire department, because it was not an emergency, but who else would you call? So we called the base operator and they transfered me to about 2 other people and I let them know what was going on, and they said they would be over and lo and behold, it was silenced at about 10:00 or so. Finally!

Well, back to this post. Here is the Round-Up of all the cookies that I made for the 12 Days of Cookies Countdown - Christmas 2010!

• Day 12: Peanut Butter Blossoms
• Day 11: Choco-Peppermint Cookie Bars
• Day 10: Chewy Spicy Molasses Cookies
• Day 9: Red & Green Dark Chocolate m&m Cookies
• Day 8: Perfect Gingerbread
• Day 7: Pecan Snowball Cookies
• Day 6: Pecan Turtles
• Day 5: Chocolate Espresso Cookies
• Day 4: Cranberry Swirl Cookies
• Day 3: Lemon Sugar Cookies
• Day 2: Fat n' Fluffy Snickerdoodles
• Day 1: Raspberry Poinsettia Cookies

CHRISTmas! The hubby and I woke up early and just relaxed. He played his new game, and I plinked around on the internet. Then I made breakfast! We had maple pancakes with fried eggs and canadian bacon, and boy was it yummy! For the pancakes I just used a bisquick base and added in some maple extract and some cinnamon-sugar. You could really taste the maple! Very different and very yummy!

After breakfast, we lounged some more, watched Tron, Get Carter (old one), and then went to the gym. Its been a rainy day so we laid low...no worries though! We are truly enjoying each others company!

Hope your Christmas celebrations went well!

MERRY CHRISTMAS!!

ENJOY!

For those who are interested...

Here is a little list of some things on my "Wish List"

Camera Strap

My Funky Camera

Kitchen Scale

Amazon

$$ for

This:

This:

& This

Scubapro

All this...among other things....

Blogging Break

I have taken a blogging break.

Reasons:

1. Moving from North Carolina to Minnesota
2. Living with my parents for 2 weeks
3. Breakfast/Dinner/Lunch with in-laws & parents
4. Catching up with old-time friends
5. Saying goodbye to extended family
6. Getting ready to PCS (move) to Okinawa Japan

Needless to say...there are/were a lot of reasons as to why I have not been blogging. Don't get me wrong, I still love to blog and I love that people (albeit few) are reading this, but I had to take a back seat for a while. But soon I will be back in that saddle! 

Right now the hubby and I are staying at a hotel on a military base in Okinawa. We are busy, taking care of paperwork, getting a car, getting a house, getting this and getting that....and on top of it all a Typhoon came through and closed down the entire base! So, enlieu of all this hub-bub, bear with me as I slowly get back into the grove of blogging. Oh yeah! Once I get a kitchen...recipes will be a-coming!

THANKS!!

Here are some photos for your viewing pleasures....

More pics coming soon! 

Dream Kitchen!!

I am going to start a list of the products and things that I would someday like to have in my kitchen. Some I may already have, some I dream of having....gotta get my own kitchen first right? *smiles*

So, here goes:

• Knives: 8-inch cooks knife, 14-inch chefs knife, 4-inch paring knife, 10-inch serrated bread knife, flexible knife, boning knife
• KitchenAid artisan stand mixer
• Tongs: Various sizes, nylon heads so as not to scratch nonstick cookware
• Mandoline
• Silpat baking sheets
• Immersion blender
• Food processor
• High-powered blender
• Wok
• Salad spinner
• AccuSharp knife sharpener
• Pots/Pans/Skillets: 2 and 4 qt. saucepans, 8, 10, and 12 in. skillets, 2 or 3 qt. sauté pan, 6.5 qt. stockpot w/ strainer
• Large cast-iron skillet
• Steamer
• Dutch oven
• Pyrex measuring bowls
• Pyrex baking dishes
• Roasting Pans
• Olive oil turrets 
• Fish spatula 
• Set of high-end steak knives
• Scale
• French Press
• Electric Juicer
• Stainless Steel mixing bowls
• Kitchen Scissors 
• Glass Batter Bowl
• Sifter

Here some other fun things that I think would give my kitchen some flair and character!

"Unzipped" glass bag container

(perpetualkid.com)

Babushkups Glasses - Just too cute!

(perpetualkid.com)

Half-pint Glass Creamer

(fredflair.com)

Storage bottles w/ stopper tops

(rockettstgeorge.co.uk)

Chatterbox Nibbles dish - Remember paper fortune tellers??

(rockettstgeorge.co.uk)

Stitched Recipe Box Dishtowel - too cute, just for looks *wink wink*

(anthropologie.com)

Peacock Dinnerware - I LOVE peacocks, again, more for looks

(anthropologie.com)

SoHo Spices Lg. Spice Board - 

Nice sleek way to store spices. Can't decide if I would put it inside a cupboard or display out in the open...

(satinbox.com)

Veggie (tomato & onion) and Fruit (kiwi & orange) cutting boards/trivets

Cute and fun, and dual purpose!

(popdeluxe.com)

Produce bags - you can wash fruit and veggies in the bags! and store them in there as well! 

(blueribbongeneralstore.net)

50 Healthy magnets - quick reference guide for healthy snack and food choices!

(blueribbongeneralstore.net)

Kitchen Pencils - Fun kitchen related sayings, cool stuff!

(blueribbongeneralstore.net)

Peel and Stick Chalkboard -

I want one of these in my kitchen area to do a menu/grocery list thingy

(blueribbongeneralstore.net)

MN Marvels Dishtowel - Gotta represent my home state!

(patinastores.com)

Am I My Herb's Keeper? - Great way to store herbs!

(uncommongoods.com)

Sponge Gloves - I would like to see how these work...if they do, it would be awesome!

(prankplace.com)

Sili Gourmet Honey Jar - Very sleek and stylish look

(kitchenkapers.com)

Just a few of the fun things and gadgets that I would like to have in my future kitchen! I have not even considered furniture/appliances yet! Yikes! Tehehe!

ENJOY!

Cool List From a Magazine!

Woah! What a whirlwind of a weekend! (lots of w's there!) Twas fun, but busy. On Friday night I went out with the Hubbs and one of his friends for some drinks. Then on Saturday night I went to another friends house and we grilled for dinner, and then chatted over drinks. And, finally on Sunday night I went to another one of Hubbs' friends house. The gals were participating in a presentation by "Gold Crayon" which sells candles and the like. Again, there were drinks and food. What an exceptional weekend!

There was one thing that I did realize this weekend. I want to be an entertainer, and by this I mean sort of mock "hostess". I am still looking for a word or phrase to describe what I want to do. Earlier I described it as a "take home" chef concept: Want to throw a part, but don't want to cook? Call me, I'll cook it for you! Prep could either be all on me and I just bring the food, or half & half (like grilling for example - I would do it at the clients house). What do you think? Should I do it? I am still mulling over the idea, and it need to work some things out. Just an idea.

Anywhoo, I was looking through on of my favorite magazines, Food Network Mag, and I found this really cool list, so I am going to share it with my readers!

America's BEST

Comfort Foods

1. Best No-Nonsense Pizza = Lucali, Brooklyn NY
2. Best Old-Fashioned Biscuits = Loveless Cafe, Nashville TN
3. Best Hand-Cut Fries = Boise Fry Co., Boise ID
4. Best Spaghetti w/ Red Sauce = Scarpetta, Miami Beach FL & New York NY
5. Best Chicken Soup = Famous 4th Street Delicatessen, Philadelphia PA
6. Best Southern Fried Chicken = Watershed Restaurant, Decatur GA
7. Best Mashed Potatoes = L'Atelier de Joel Robuchon, Las Vegas NV
8. Best Real-Deal Burrito = La Taqueria, San Francisco CA
9. Best Mac & Cheese w/ A Twist = Zingerman's Roadhouse, Ann Arbor MI
10. Best Haute Grilled Cheese = The Foundry on Melrose, Los Angeles CA 

Regional Classics

1. Best New Shrimp 'n' Grits = Hominy Grill, Charleston SC
2. Best Hot Dog Menu = Hot Doug's, Chicago IL
3. Best NC-Style Pig = The Pit, Raleigh NC
4. Best Gumbo, Any Style = Commander's Palace, New Orleans LA
5. Best Late-Night Burger = Holeman & Finch Public House, Atlanta GA
6. Best Old-School Steak = Keens Steakhouse, New York NY
7. Best Riff on a Cheesesteak = The Bazaar by Jose Andres, Los Angeles CA
8. Best Lobster Roll Duet = Neptune Oyster, Boston MA
9. Best Lone Star Brisket = Kreuz Market, Lockhart TX
10. Best New England "Chowdah" = Captain Parker's Pub, West Yarmouth MA

Sweets

1. Best Beer-Spiked Cupcake = Gingerbread Cupcake w/ Stout Beer & Cream-cheese Frosting. Miette, San Francisco CA
2. Best Drinkable Dessert = Strawberry Shakes. Parkesdale Farm Market, Planet City FL
3. Best Pie on A Stick = Key Lime Pie Dipped in Chocolate. Kermit's Key West Lime Shoppe, Key West & DeLand FL
4. Best Exotic Ice Cream = Salty Caramel, Molasses-Praline, Goat Cheese w/ Cognac Figs. Jeni's Splendid Ice Cream, Columbus OH
5. Best-Dressed Doughnuts = Hand-Split Yeast Doughnuts w/ Seasonal Fillings: Strawberry & Pumpkin Cream-cheese. The Donut Man, Glendora CA
6. Best Little Box of Chocolates = Cinnamon-Cayenne Truffles. Gail Ambrosius Chocolatier, Madison WI
7. Best Upside-Down Frozen Treat = Frozen Custard "Concrete" Mixers Shake. Ted Drewes, St. Louis MO
8. Best Flaming Treat = Bananas Foster. Brennan's, New Orleans LA
9. Best Spin on Souffle = Raspberry-Truffle Souffle w/ Ice Cream. Falai, New York NY
10. Best Big Whoopie = Super-sized Whoopie Pies, Pumpkin w/ Maple Filling. Two Fat Cats Bakery, Portland ME

Hope you like all of these and can maybe even try a few!
**Click on the establishment name for links!!**

(I will be posting my photos and recipes from this weekends cooking adventures soon!)

ENJOY!

A Break From our Scheduled Program...

....For a little "get to know me" session!

1. I am married
2. I graduated college w/ an art major and a management minor
3. I love organizing things
4. Cooking and baking are passions of mine
5. Someday I would like to own a restaurant with an art gallery/studio space above
6. I want to travel the world - Place to go before I die = Russia
7. I like movies, but I cannot just sit and watch, I have to be doing something
8. I want a German shepherd
9. I love Indie/Alternative music
10. I prefer FroYo or sherbet over ice cream
11. I Cut out and save recipes from every magazine I look at
12. My favorite season is Fall
13. I LOVE the water
14. Favorite sport is Hockey
15. I eat an apple every day
16. My biggest pet peeve is when people have their windshield wipers going to fast for the amount of rain falling from the sky
17. I have really, really frizzy hair. 
18. I love to take pictures of food, mainly macro stuff, oh, and signs
19. I am addicted to Starbucks coffee (WCMFL x2 Pumps)
20. I like pearl necklaces

Well, there ya go! I did this list because last nights dinner was a little bit of a fail. Fail in the visual category. It did not look very photogenic, but it did taste alright! I tried a new way of cooking chicken. I coated it in a mustard mixture and then seasoned bread crumbs. The dish started to go downhill when I went to turn the chicken and all the breading either fell off or was horribly burned. I guess it would have been better to bake it. Oh well, now I know! 

To make up for this I cooked both a wonderful lunch and a pretty standard dinner today. I will post about it tomorrow! With pics as well.

I am going to leave you with some pictures of our most recent trip to CA. Twas fun! 

Napa Vinyards

View down into Napa Valley from my Sister-in-laws, husbands, family's house

Pretty flowers and valley below

Early morning valley fog from the deck

They had a high tower at the De Young Museum looking down into the gardens (being worked on) and a great view of western San Fran.

Wing tips and sunshine on the plane ride home

The List

So, I have been watching the new Travel Channel show "Chowdown Countdown" where they countdown the 101 "tastiest place to chowdown" in the United States, and chowdown means chowdown, with features like 10lb+ burgers, 7lb burritos, and a 12 egg omelet!
So far so good, almost to number 1. And I really am curious...is it going to be the oldest place? Newest? Meat? Dessert? What what what!! Well, I am soon to find out as I am watching it right now...but in the time being I am going to post the list on my blog. Feel free to copy it to yours and mark where you have been! I will do the same!

For your viewing pleasure:

101 Tastiest Places to Chowdown
101. Abe's Bar-B-Q: "The Big Abe" = double decker BBQ pork sandwich w/ slaw. (Clarksdale, MS)
100. Denny's Beer Barrel Pub: "Beer Barrel Belly Buster" = 15lb burger challenge. "The Ye Olde 96er" = 6lb burger challenge. Also has a HUGE menu! (Clearfield, PA)
99. The Buckhorn Exchange: "Rocky Mountain Oysters" = deep-fried bull testicles. Exotic meats like yak and rattlesnake. (Denver, CO)
98. Bassetts Ice Cream: Oldest ice cream company in America! Established in 1861 with homemade, high milk fat, creamy ice cream! (Philadelphia, PA)
97. Five Islands Lobster Co.: 5lb lobster and crab cakes. Oh, yeah the view is amazing! (Georgetown, ME)
96. Philippe The Original: French dip sandwich. (Los Angeles, CA)
95. Time Out Chicken: Home of the chicken cheddar biscuit = huge, buttery biscuit, topped with a boneless fried chicken breast, and melted cheddar cheese. **I also liked the simple biscuit with honey, their biscuits are just that good!!
94. Gaucho's Village: "Brazilian Churrascaria" = all you can eat meat feast! (Glendale, CA)
93. Jimmy Buff's: "Italian Dog" = A hot dog placed in pizza bread topped with fried potatoes, peppers, and onions. (East Hanover, NJ)
92. Smitty's Market: BBQ ribs and sausage. Old school dining experience. (Lockhart, TX)
91. Black's Barbecue: Oldest BBQ in Texas, established in 1932. Home of world famous smoked brisket! (Lockhart, TX)
90. The Vortex Bar & Grill: "Double Bypass Burger" 1/2lb burger topped with two fried eggs, six slices of american cheese, and eight slices of bacon all sandwiched between two grilled cheese sammies! (Atlanta, GA)
89. Doughnut Plant: Gourmet doughnuts including flavors like lavender, blueberry, and raspberry lemonade, made with fresh fruit both in the dough and the glaze! (New York, NY)
88. Giordano's: "Stuffed crust pizza" = pizza crust, cheese, toppings, another crust, sauce, then baked to perfection! (Chicago, IL)
87. Hominy Grill: "The Big Nasty" = Biscuit with fried chicken breast, cheddar cheese and topped with sausage gravy! (Charleston, SC)
86. Cattleman's Steakhouse: Home of the 2lb T-Bone steak! Located outside of El Paso on a working ranch. (Fabens, TX)
85. Daichan Kaiten Sushi: Sushi conveyer belt delivers a never-ending array right to your seat! (Los Angeles, CA)
84. Cafe Fleuri at the Langham Hotel: Chocolate dessert buffet which includes chocolate soup! (Boston, MA)
83. Schmidt's Sausage Haus: "Bahama Mama" = Spicy signature sausage. "The Autobahn" = All you can eat sausage buffet. Dessert? Famous vanilla cream puff weighing in at 1/2lb! (Columbus, OH)
82. Willie Mae's Scotch House: Fried chicken and cornbread. (New Orleans, LA)
81. Nick Tahou Hots: "Garbage Plate" = Starts with a base of home fries, macaroni salad, backed beans, or french fries topped by a choice of meat(s) and dressed with spicy mustard, and onions, then topped with Nick's signature hot sauce! (Rochester, NY)
80. The Brick Pit: Home of the bank vault sized smoker! Inside is fall-off-the-bone BBQ pulled pork and ribs! (Mobile, AL)
79. The Cherry Cricket: Home of the Cricket burger, a 1/2 lb. patty with your choice of a wide variety of toppings! (Denver, CO)
78. Kopps Frozen Custard: Thick and creamy, rich and tasty. Oh, and its Custard, not ice cream! (Greenfield, WI)
77. Lynn's Paradise Cafe: Crazy eclectic style mixes with crazy out-of-this-world good eats for breakfast, lunch, and dinner! (Louisville, KY)
76. San Francisco Creamery Co.: Home to the "Kitchen Sink" = 8 softball-sized scoops of ice cream, 8 toppings, 8 servings of whipped cream, 3 bananas and a cherry on top! " (Walnut Creek, CA)
75. The Buffet at the Bellagio: When in Las Vegas, there are plenty of buffets to choose from, but this one is the best. With offerings from steak to sushi and pasta to pastries, you can't go wrong! (Las Vegas, NV)
74. Original New York System: New York style wienies since 1927! (Providence, RI)
73. GCS Ballpark: "Krispy Kreme Burger" = A normal burger, cheese, and bacon sandwiched between 2 halves of a grilled Krispy Kreme doughnut! (Sauget, IL)
72. ???
71. The Grill House: Pick your own cut of meat and do the unheard-of, gill it yourself! (Allegan, MI)
70. El Guero Canelo: Tucson's best place to get a local treat the "Sonoran Dog" = a grilled hot dog wrapped in smoky bacon, placed in a bun and topped with pinto beans, onions, tomatoes, tomatillo salsa, cheese, mayo, ketchup, and mustard! (Tucson, AZ)
69. The Cozy Inn: Home of the original slider burger. Order yours by the 1/2 dozen! (Salina, KS)
68. Yoder's Restaurant: This place serves up to 25 varieties of homemade pie including Peanut Butter Cream and Shoofly! (Sarasota, FL)
67. Iguana's: Home of the "Burritozilla" = 5lb., 18in. monster burrito!
66. Talkeetna Roadhouse: "Rudy in a Parka" = A giant, cheesy take on a pig in a blanket made with reindeer sausage. Also giant sourdough pancakes! (Talkeetna, AK)
65. Camp Washington Chili: Home of the "5 Way" = Spaghetti layered with chili, beans, onions, and cheddar cheese! (Cincinnati, OH)
64. Round Rock Donuts: Home of famous light and fluffy glazed Round Rock doughnuts and the "Texas Challenge" = a huge 2lb doughnut! (Round Rock, TX)
63. Chaps Charcoal Restaurant: Best place to get a pit beef sandwich = juicy beef piled high and topped with onions and homemade "tiger sauce"! (Baltimore, MD)
62. Goodson's Cafe: Best place to go for authentic Texas chicken fried steak complete with pepper cream gravy! (Tomball, TX)
61. Dinosaur Bar-B-Que: New York can do some Q! Head north for fall of the bone, moist BBQ ribs, brisket, and chicken! (Syracuse, NY)
60. Sylvia's Restaurant: This place is known for its soul food specialties like fried chicken and ribs! (New York, NY)
59. Munchies 420 Cafe: Sarasota's home to "Fat" sandwiches. Best known for the "Fat Sandy" = Two cheeseburgers, mac-n-cheese, chicken fingers, onion hoops, spuds, and mozzarella sticks, all piled onto a 12in. hoagie!  (Sarasota, FL)
58. Taqueria La Cumbre: Place of the Burrito's birth. Huge mission-style burritos keep the locals, and visitors from around the world flocking in! (San Francisco, CA)
57. Chick and Ruth's Delly: Want a HUGE milk shake? Come and get the "Colossal Shake" which weighs in at 6lbs and is the equivalent of 8 regular shakes! (Annapolis, MD)
56. Big Mama's Kitchen: Big Mama runs this soul food mecca in, of all places, Nebraska! Know for their sweet potato pie ice cream, and oven fried chicken. (Omaha, NE)
55. Interstate Bar-B-Q Restaurant: Best place for finger-lickin' good BBQ and home of BBQ pork spaghetti! (Memphis, TN)
54. Steak & Main: When you have a steak craving and a large appetite, come here and order the "Steak Challenge" = 6 juicy cuts of steak, a side of vegetables, and a potato! (North East, MD)
53. Juan in a Million: Home of the huge "Don Juan" breakfast burrito and accompanying challenge. How many potato, egg, bacon, and cheese tacos can you eat? (Austin, TX)
52. Big Lou's Pizza: Home of the "Big Lou 42" = A 42in, 30lb pizza topped with sauce, pepperoni, sausage, peppers, onions, olives, garlic, and mozzarella cheese! (San Antonio, TX)
51. Max and Mina's Ice Cream: Off-beat ice cream flavors are the norm here, some include corn-on-the-cob, beer and nuts, and "Breakfast Bash" = french toast, waffles, pancakes, cinnamon, and syrup! You'll never run out of choices! (Flushing, NY)
50. DiNic's In the Reading Terminal Market: Home of Philly's other famous sandwich, the "Roast Pork" = juicy roast pork soaked in jus, piled high on a hard roll, and topped with steamed broccoli rabe, and chunks of Romano cheese (Philadelphia, PA)
49. Country Pancake House: Humongous pancakes, the size of a manhole cover, loaded with all sorts of toppings, including strawberries and whipped cream, apple and cheddar, and shrimp and prosciutto! (Ridgewood, NJ)
48. Pappy's Smokehouse: Memphis-style BBQ establishment with 100 years of experience in the kitchen. Oder the "Big Ben" = Full slab of ribs, beef sandwich, pork sandwich, 1/4 chicken, and your choice of 4 sides. Or the "Frito Pie" = Frito chips topped with baked beans, pork or beef, cheddar cheese, and diced onions! (St. Louis, MO)

47. Matt's Bar: Birthplace of the "Juicy Lucy" = two beef patties fused together with a hot, molten core of American cheese. Its a hot one! (Minneapolis, MN)
46. Superdawg Drive Inn: One of the last remaining drive-ins in Chicago. Superdawg is home of the perfect Chicago dog, complete with mustard, piccalilli, dill pickle, onions, and a hot pepper. Oh, NO ketchup! (Chicago, IL)
45. Cecilia's Cafe: Birthplace of the huge "Firemen's Burrito" = Home made carne Adocada with eggs, hashbrowns, chicharone, bacon, sausage and red or green chili...comes with an apron to wear while eating! Also known for their stuffed Sopaipillas. (Albuquerque, NM)
44. Doe's Eat Place: Steak joint where cuts are ordered not by the ounce, but by the pound! (Greenville, MS)
43. Big Jud's Country Diner: Best place in Idaho for crispy, creamy french fries and a HUGE burger known as the "Big Jud"! (Boise, ID)
42. Sodolaks's Original Country Inn: Did someone say bacon? Not just plain bacon, but here is the birthplace of Deep Fried Bacon, complete with cream based gravy for dipping! (Snook, TX)
41. Chino Bandido: Mexican-Chinese take out fusion restaurant where the Jade Red Chicken is king! (Phoenix, AZ)
40. Slow's Bar-B-Q: Home of the "Niman Ranch Brisket Enchilada" = Chopped brisket and smokey gouda in corn tortillas topped with cheddar and spicy sauce! (Detroit, MI)
39. Grimaldi's Pizzeria: Simple, fresh, and authentic ingredients make this place Brooklyn's best and most famous place for pizza so bring cash and an appetite because there are no slices and no credit! (Brooklyn, NY)
38. Obrycki's: Maryland's best seasoned hard-shell crabs, served by the bowl full! (Baltimore, MD)
37. Ted Drewes: Serving up ultra-thick custard, and a "Concrete Mixer" = famous vanilla custard mixed up with your favorite toppings, and its so thick, when you tip it upside down, nothing comes out! (St. Louis, MO)
36. TIE! Markey's Lobster Pool & Brown's Seabrook Lobster Pound: Best, and second best, when it comes to New England-style lobster rolls! (Seabrook, NH)
35. The Thurman Cafe: 20 giant burgers grace the menu at this cafe, but the fan favorite is the "Thurman Burger" = a burger loaded with ham, mozzarella, American cheese, lettuce, tomato, mushrooms, saute onions, pickles, peppers, and mayo! (Columbus, OH)
34. Junior's Restaurant: Serving up giant portions of all types of food, including deli sandwiches, fried chicken, ribs, burgers...but what this place in known for is their NY style cheesesteak! (Brooklyn, NY)
33. Paseo: Known for serving up the best Cuban sandwiches in the country, and its not in Miami! (Seattle, WA)
32. RU Hungry: Rutgers University's best grease truck on campus! Know for their Fat Sandwiches, especially the "Fat Darrell" = Hero sandwich consisting of chicken fingers, mozzarella sticks, marinara sauce, topped with french fries, mayo and ketchup! (New Brunswick, NJ)
31. Helena's Hawaiian Food: Come here for authentic Hawaiian pipikaula = short ribs, soaked in soy sauce, hung out to dry and then fried! (Honolulu, HI)
30. Chipshop: Get your basic, true English-style fish and chips, authentic and delicious. They fry everything here, like pizza, mac-n-cheese, oreo's, candy bars, doughnuts, and more. The Chipshop is also credited as the first place to deep-fry a Twinkie! (Brooklyn, NY)
29. Tony's 1-75: People with huge appetites come here to satisfy them with a huge BLT that contains a full pound of deep-fried bacon! (Birch Run, MI)
28. Ben's Chili Bowl: D.C.'s favorite chili dog, the "Half Smoke" = half smoked hot dog, mustard chili, and onions! (Washington, DC)
27. Heart Attack Grill: Hospital themed restaurant where nurses prescribe you burgers, and there a 4 choices: the single bypass, the double bypass, the triple bypass, and the quadruple bypass. All are accompanied by all-you-can-eat french fries deep-fried in pure lard! (Chandler, AZ)
26. Beth's Cafe: Home of the "Southern Exposure Omele" = a 12-egg omelet loaded with chili, cheese, sour cream, and salsa. Served on a pizza pan with a generous serving of hash browns and toast! (Seattle, WA)
25. Acme Oyster House: Fresh, local oysters are king of the house and put on everything, from soups to sandwiches! (New Orleans, LA)
24. Charles Vergo's Rendezvous: Ribs that are seasoned with a unique Greek-inspired dry rub and slow roasted over charcoal until tender and succulent! (Memphis, TN)
23. El Tepeyac Cafe: Home to the "Manuel Special" = 2 tortillas topped with beans, rice, meat, cheese, guacamole, and Tepeyac's famous chili verde. Weighs in at 4lbs! (Los Angles, CA)
22. TIE! Lafayette Coney Island & American Coney Island: Clash of the coney dogs between these two Detroit-style hot dog (hot dog, chili, mustard, and onion) establishments that are right next door! (Detroit, MI)
21. Eagles Deli: Want a huge, and tall burger? Home to the 5lb "Eagles Challenge" = 10 burger patties staked sky high and topped with 20 slices of cheese and 20 bacon strips. This challenge is rounded out with over a pound of fries! (Brighton, MA)

20. VooDoo Doughnut: Portland's underground crowd heads to this quirky indie shop for some equally quirky and creative doughnut concoctions! Best known for the Bacon Maple Bar. (Portland, OR)
19. Lambert's Cafe': Best place for "throwed rolls" = buttery rolls that are tossed to you by the wait staff. Also, pig out on family style country sides like mashed potatoes and mac & cheese! (Sikeston, MO)
18. Cotham's Mercantile: Home to the "Hubcap Burger" = giant meat patty topped with cheese, mushrooms, onions, and bacon, if you please! (Scott, AZ)

17. Anchor Bar: Birthplace of the buffalo wing! Hot, mild, BBQ? Choose wisely!
16. Big Texan Steak Ranch: Only true cowboys belly-up to the Big Texan's 72 oz. steak dinner, complete with baked potato, side salad, shrimp cocktail, and dinner role. You have 1 hour to complete it! Go! (Amarillo, TX)
15. Hillbilly Hot Dogs: Home to the "Homewreaker" = a 15 in., 1 lb. wiener topped with chili, bacon, onions, cheese, and other ingredients to bring it to the total weight of 3 1/2 lbs! (Lesage, WV)
14. Arthur Bryant's: A legendary barbecue institution in Kansas City. Known for their sauce with a kick! (Kansas City, MO)
13. Jack-n-Grill: Mexican restaurant serving up the 7lb. burrito challenge complete with meat, potatoes, cheese, and jack's famous green chile verde! (Denver, CO)
12. Gus's: Head here when your craving some fried chicken with a kick! Best with ranch to dip it in. (Memphis, TN)
11. Al's Beef: Best place to dig into an Italian beef sandwich dipped in au jus and topped with Al's famous jardiniere pepper relish. Make sure you get some extra napkins! (Chicago, IL)
10. Durgin Park: Home to a rather large, and rather juicy prime rib. Come check it out! (Boston, MA)
9. LuLu's Bakery and Cafe: Best place for cinnamon rolls, be that HUGE 3-and-a-half lb. cinnamon rolls! (San Antonio, TX)
8. Albano's Pizzeria: Home of the "Pizza Puff" = a huge calzone stuffed with meat, cheese, and toppings, then deep fried to golden perfection! (Cicero, IL)
7. The Salt Lick Barbecue: Best BBQ in Texas is cooked at the Salt Lick over an open woodfire pit. Pork ribs, sausages, chicken, and beef are cooking at all times! (Driftwood, TX)
6. TIE! Pat's King of Steaks & Gino's Steaks: Both serve Philly cheesesteaks, both are on the same corner, which one is better? Try them both and choose for yourself! (Philadelphia, PA)
5. Katz's Deli: Overstacked sandwiches are king at Katz's, especially the pastrami! (New York, NY)
4. Fenton's Creamery and Restaurant: This place is still running a classic soda fountain. Mound of ice cream, sundays, ultra-thick malts, and banana splits grace the menu. As well as classic diner food like mac & cheese, burgers, salads, and sandwiches; especially the crab salad! (Oakland, CA)
3. Permanti Brothers: Permanti-style sandwich = freshly sliced french bread with your choice of meat topped with coleslaw, tomatoes, and french fries. Served no other way! (Pittsburgh, PA)
2. Roscoe's House of Chicken n' Waffles: Home to the best sweet and salty combo - fried chicken and waffles with maple syrup! Warm and waiting! (Los Angeles, CA)
1. Louis' Lunch: Birth place to the hamburger, and they are still making it the same way to this day! (New Haven, CT)


ENJOY!!!