My gosh, where has the time gone???
I’m such a tardy griller! It’s been about six weeks since I’ve fired up those coals for one of my “Just Grilled” blogger interviews, so let’s get out our rakes and learn more about Larry over at Big Dude’s Eclectic Ramblings.
I don’t know exactly when Larry landed on my radar, I just remember reading a comment one day on my blog and thinking “hmmmm…who’s Larry?”
Clicking on his name sent me over to his blog where I found a breakfast-food foodie friend and some great posts. I mean c’mon ya gotta love chicken fried steak for breakfast! 🙂 Larry can cook up a mean breakfast so let’s take a quick walk down memory lane:
You know how I can really tell Larry loves breakfast? Just head over and take a look at this index of blog posts. Breakfast comes in first at a whopping 42 entries with BBQ and Nature coming in 2nd with a tie score of 23 each. I do have to admit one of my favorite posts of his was Dippy Eggs (top right). You can review that by clicking HERE.
First let’s consult dictionary.com regarding the title of Larry’s blog.
Eclectic: Collecting and choosing from various sources
Ramble: To talk or write in a discursive, aimless way
Without consulting dictionary.com, Big Dude reminds me of one of my favorite movies, The Big Lebowski, and dictionary.com tells us dude is slang for fellow, or an Easterner who vacations on a ranch.
Ok, let’s get down to business and find out more about this collecting, discursive, vacationing ranching Easterner.
Larry would you step to the microphone please.
Name: Larry Doolittle
City: Greenback TN, a village would be closer and I live outside of it.
Blog url: http://bigdudesramblings.blogspot.com/
How long have you been blogging? Since August, 2009, so I’m still a rookie.
Six words to describe the food you like to cook: Smoked, grilled, comfort, breakfast, Italian, low-mess.
Six words to describe you: Brilliant, handsome, great bod, rich, modest – oh you meant seriously. Friendly, take charge, moral, fair, diverse, overweight – sorry that’s seven.
Proudest moment in the kitchen: When I was growing up a favorite family dish was fried cornmeal mush and my grandmother could cook it perfectly – so it would stay together when fried without being breaded. The key was to cook just the right amount of water out of it and I was proud when I finally learned how to get it just right.
Most embarrassing moment in the kitchen: When I was a teen, I put a skillet of grease on to fry some green tomatoes, but went off and did something else. Had a grease fire that scorched the cabinets above pretty bad.
Rules of conduct in your kitchen: We remodeled our kitchen a couple of years ago and installed a bar between it and the dining area for the watchers – my main rule now is be cooking or be at the bar.
Favorite Ingredient: I like to put onion, garlic and sweet pepper in just about everything.
Most over-rated ingredient: Nutmeg – I notice many of the food channel cook’s like to use it, but we’re not big fans.
If I were President who would I appoint as my Chef: Chez John over at Fat Johnny’s Front Porch. I’d probably weigh a ton at the end of my term, but I like the way he cooks.
In my opinion my best blog post was: Let me first say, my blog has become more food oriented than I intended and I need to work on that. I can’t come up with a best but I think my favorite is this one: http://bigdudesramblings.blogspot.com/2009/10/my-morning-drive.html, because it shows the beauty of the area we’re lucky enough to live in.
So there you have it. Thanks for letting me rake you over the coals interview you Larry! If you don’t follow Larry’s blog on a regular basis, this would be a great time to head over to Almost Heaven, which is the name of Larry’s homestead. Larry is also a Master Gardner and I have a feeling we’re going to learn a lot this Spring.
I like to refer to Dave over at My Year On The Grill as the “hardest working man in blog business”.
Welcome to this month’s Just Grilled! So far, I’ve been presenting my Just Grilled Bloggers in the order in which I found them when I first started following food blogs. But after Dave, it’s a free for all, because one day while layed up in bed in a pain-killer drug-induced state due to a back injury, I wildly added about 30 blogs to my RSS feed and who knows in what order.
I love Dave’s blog. Not only is he the hardest working guy, he also brings a Cecile B. DeMille production quality to our cooking lives. Flamboyance and showmanship, self-confidence, ambition, passion, artistry and gutsiness come to mind when thinking back of some of his posts. I think my favorite post of his involved potatoes. Need I say more?
Dave, on the other hand, likes to compare himself to P.T. Barnum. In his own words “I prefer to think of myself as the PT Barnum of blogdom. He took lots of little bits and made a life of it. I am not and never will be the best cook blogging, nor the best griller, nor the best writer. But little bits do seem to add up, and I think the whole is worth a read.”
So let’s learn some more about Dave and My Year On The Grill:
Name: Dave Scott
City: God’s Country, Shawnee, KS (Suburb of Kansas City)
Blog url: http://yearonthegrill.blogspot.com/
How long have you been blogging? Just since June, 8 months.
Four words to describe the food you like to cook: Meat, Cajun, Challenging, Panache.
Six words to describe you: Shy, unassuming, quiet, unpretentious…nah, those aren’t right…Truthfully, I am Confident, Adaptive, Inventive, Fun, A tad obsessive (alright, a lot obsessive), and after 5 decades on this earth, I am in a very HAPPY place in my life.
Proudest moment in the kitchen: I still pee my pants just a little when I make a loaf bread (I am old, my bladder is not what it used to be), and that first loaf I am still stunned over. But, Jackie (my wife) and I were going to be alone over Christmas, no family or friends around, and KC got hit with a bad snow storm, so we were going to be socked in. what could have been a little depressing turned into a very romantic fun event. Each hour, for 12 hours we recreated memorable dishes from our past. Restaurant recreations of dishes that were special to us. Either because of the setting, or the taste or the presentation. It was a great day in the kitchen, and very memorable.
Here’s the link to the 12 dishes… http://yearonthegrill.blogspot.com/search/label/Christmas%20%2709
Most embarrassing moment in the kitchen Well, I am sure you are thinking that post that shall never be mentioned (but you can follow this link:
http://yearonthegrill.blogspot.com/2009/10/stuffed-penis-potatoes-and-crab-balls.html to find it, but I don’t mention that ever again). But truthfully, I am embarrassing proud of that post, so it doesn’t count.
I would have to pick one of the three times that my stove has been on fire (only had to use the fire extinguisher once, do the other two really count???), so I would pick that time.
Rules of conduct in your kitchen: I actually prefer to be alone when I cook. But, my wife prefers to clean as I go along. So, I have to walk carefully about the rule of alone. But, here’s one, Don’t open my oven. Amazing how many people want to take a look.
Favorite Ingredient: Garlic…hasn’t been a vampire around since I started cooking.
Most over-rated ingredient: Salt. I add salt to very few dishes. I am sure it is used much too often, and in far bigger quantities than needed. I want to taste the food. I challenge you to NOT add any salt to your dishes for a month. After that time, you will taste every grain (as it should be), and it is special. My pet peeve is when someone salts my food without tasting it. Trust me, my food has lots of flavor. If you think it needs salt, fine, but at least give me a chance first.
Favorite local ingredient: Kansas gets GREAT sweet corn in the summer.
Weirdest thing you ever eaten: One man’s weird is another man’s delicacy. But I did sample the heart of a bear once (tasted like chicken.
Favorite kitchen gadget: I have a mini-chopper that makes chopping and dicing very easy.
Everybody loves it when I cook: They do, they really do. I have a bit of a reputation as a party host and party food cook, so everyone does love when I cook. If you are asking for one dish, Pulled Pork. I miss summer.
Favorite all-time restaurant You know, this is the hardest question you have asked. My tastes have changed, and honestly, since I have been cooking 100% of the family meals, with an emphasis on quality, I am less and less impressed with the restaurants I used to think were special. But, I guess my all time favorite is Paul Prudhomme’s Louisiana Kitchen.
Favorite Cookbook: I cook from internet blogger posts mostly. The only cookbook I use is HOW TO GRILL by Steven Raichlen.
What music do you like to cook by: Aren’t playlists on iPods fantastic? I have a playlist with 187 songs that I labeled DAVE COOKS. Mostly 50’s and 60’s, peppy numbers, and an embarrassing number of show tunes. Truth be told, I cook to the soundtracks of FIDDLER ON THE ROOF, OKLAHOMA, MUSIC MAN, the PRODUCERS and WICKED than anything else (and no, I am not gay, not that there would be anything wrong with that).
If I owned my own restaurant, I would name it: Something different every day. Really. There used to be a restaurant in Decatur, Illinois. Ran by a great couple, he cooked, she waited tables. It was in an old 100 plus year old house, and they just added a few tables in the parlor. Seated no more than a dozen people a night. She cooked only 2 or 3 main courses. Something different all the time. I am sure zoning and safety issues have closed it down, and it could never be opened again, but that would be the only restaurant I would consider…and even that, no way. If you can time it right, and TRADITION from Fiddler is on when you are kneading your bread, you know it’s going to be a great day!
What famous person would I love to invite over to lunch (living or deceased): Sally Field, Maureen McCormick, Annette Funicello…and Tom Selleck.
If I were President who would I appoint as my Chef: Bobby Flay.
In my opinion my best blog post was: My next one….Is the truth, I do try to write a bit better each post. Sometimes it shows, and I can honestly only think of a few that I just went through the motions to get something up. My most popular post was… Raspberry Chipotle Spiral Cut Pork Loin with a Chorizo Sausage stuffing wrapped in a Bacon Lattice. But I think my best post was when I was challenged to GRILL an all vegetarian meal for a friend…It’s a Party – I am a Vegetarian Cook.
This month I’ve grilled Mr. Buffalo Dick over at Opinions and Rectums, We All Got One.
When I stumbled upon his blog my first reaction was “calm down, his name is probably Richard and he probably lives in Buffalo” Well, I was partly right.
I don’t know much about Buff. I know he lives somewhere in Michigan. I know (because his blog sidebar tells us) that he is “fifty plus, left-handed, memory still good, double jointed and opinionated”. I know he owns an Airedale. I know (because I faithfully read his blog) that his cooking style is pretty straight forward “no-nonsense good”. And I know that if he agrees to answer these interview questions and let me post them that I’ll cook and eat my hat and blog about it too. My opinion (since we all got one) is that he really isn’t much for the spotlight.
My favorite post of his was Friday Night Pizza, except it’s Sunday. That pizza he cooked up looked fabulous. In addition, I was humbled by a recent post reminding us about giving back to those less fortunate during this holiday season. AND, he’s famous in my heart for sharing with me my new favorite soup recipe. His award-winning White Chili. I blogged about it HERE.. and it is absolutely delicious.
Buff agreed to answer my little interview…anyone got any good recipes for “hat”?
Buff would you step to the microphone please.
Name– Richard B. DeYoung
City: Grand Rapids
Blog url: www.buffalodickdy.blogspot.com
How long have you been blogging? Been blogging since May 2006.
Four words to describe the food you like to cook: Simple things done well.
Six words to describe you: Complicated man, trying to understand others.
Proudest moment in the kitchen: When I made something I’m pleased with.
Most embarrassing moment in the kitchen: When the wheels came off, and company got to watch.
Rules of conduct in your kitchen: If I want help, I will ask for it!
Favorite Ingredient: Garlic.
Most over-rated ingredient: Saffron. Is is subtle to the point of a non-event, and costs a fortune!
Favorite local ingredient: Dudek’s Polish mustard- it’s slightly sweet, a touch of horseradish, and coarse ground- best mustard ever!
Weirdest thing you ever eaten: An unknown bug, while going 60 on a motorcycle-swallowed it before I knew what hit me.
Favorite kitchen gadget: My Wusthof knives.
Everybody loves it when I cook: Chili- white or red.
Favorite all-time restaurant Defunct- a local place called Duba’s…last of the great supper clubs!
Favorite Cookbook: Family Circle Cookbook- it’s all in there!
What music do you like to cook by: Jimmy Buffet- Have a cheeseburger in paradise!
If I owned my own restaurant, I would name it: Buffalo Dick’s Chili and Chili Dog Emporium!
What famous person would I love to invite over to lunch (living or deceased):Paul Kirk- The Baron of BB-Q!
If I were President who would I appoint as my Chef: Somebody that could put up with my interference!
In my opinion my best blog post was: Yet to come…
So, there you have it, now we know a little bit more about our mysterious friend Buff! Thanks for letting me rake you over the coals the interview Richard!
Welcome to the 4th Installment of Just Grilled. The purpose of this series is to introduce to you to some blogger folks out there that I’ve run across that have inspired me, are incredibly interesting, informational and so entertaining that I can’t pass up the chance to introduce them to you . Hopefully you’ll make some new friends along the way.
I’d like to introduce you to Cathy over at Noble Pig. Noble Pig is one of the first blog sites I found when I first started blogging in May. I couldn’t believe my eyes when I opened up her site and found she and her family were moving to Oregon to start-up their very own vineyard/winery. First of all I love Oregon, I love wine, and especially Oregon Pinot, love Oregon food and knew I would thoroughly enjoy following her journey. Icing on the cake: She can cook up a storm, and shares some really great recipes with beautiful mouth-watering photos . I have added a new folder in my inbox named “pig” and its chocked full of her recipes that I’ve saved. I can’t wait to taste and toast with friends the first bottle of Noble Pig Pinot Noir that I’m able to purchase from them. I’ll be able to say “I knew them when”….
I think my favorite post of hers was her Grilled Chicken. I followed this recipe exactly to her instructions and it was absolutely delicious and the recipe fool-proof. I also loved her Slider’s post, another great “find”.
So with all that said, Cathy, would you step to the microphone please.
Name: Noble Pig
City: McMinnville, Oregon
Blog url: http://noblepig.com
How long have you been blogging: Almost 2 years
Six words to describe the food you like to cook: Buttery, yummy, rustic, creamy, fattening and fun
Six words to describe you: Driven, goal-oriented, happy, never-sleeps, fast-paced and fun
Proudest moment in the kitchen: Making the perfect Snickerdoodle
Most embarrassing moment in the kitchen: Using salt as sugar in a cake
Rules of conduct in your kitchen: Everything goes
Favorite ingredient: Butter
Most overrated ingredient: I really, really don’t know, I think they all have a place to shine.
Favorite local ingredient: Hazelnuts
Weirdest thing you ever eaten: Chocolate covered ants
Favorite kitchen gadget: My onion goggles
Everybody loves it when I cook: Sliders
Favorite all-time restaurant: The Kitchen in Sacramento
Favorite Cookbook: Martha Stewart Cookies
What music do you like to cook by: Christmas Carols
If I owned my own restaurant, I would name it: Noble Pig Grill
What famous person would I love to invite over to lunch (living or deceased): Robert Mondavi
If I were President who would I appoint as my Chef: I cannot even choose, I can’t
In my opinion my best blog post was: I don’t now if it is the best, but it’s definitely the most popular http://noblepig.com/2008/04/01/an-unfair-advantage.aspx
So thank you Cathy in Oregon and to all my readers, please pay a visit to Noble Pig at www.noblepig.com you won’t be sorry.
Welcome to the 3rd issue of “Just Grilled” The purpose of this series is to introduce to you to some blogger folks out there that I’ve run across that have inspired me, are incredibly interesting, informational and so entertaining that I can’t pass up the chance to introduce them to you . Hopefully you’ll make some new friends along the way.
Steph and her three cats are the owner/authors of Plain Chicken. She lives in Alabama, is an accountant by day and chef by night.
I think the look of her blog is just fabulous. I love the cartoon animals and the colors are so crisp and fresh and the blog easy to read. She takes great pictures and consistently sends us some fabulous mouth-watering recipes.
I couldn’t decide on a favorite post of hers, it’s a tie between the
and Flipflop Cakes
I think you get the picture – too many good recipes come out of that kitchen.
So Steph is you would sit down at the microphone please:
Name: Stephanie Parker
City: Birmingham, AL (a.k.a. The ‘Ham)
Blog url: http://www.plainchicken.blogspot.com
How long have you been blogging: 2 years this month! I am still working on my photography, but it is coming along.
Six words to describe the food you like to cook: Simple, easy, quick, flavorful, chicken.
Six words to describe you: Shopping, traveling, cooking, animal & Auburn Tigers lover.
Proudest moment in the kitchen: Making my first Fondant cake!!!
Most embarrassing moment in the kitchen: I let my husband pick a recipe for dinner and he picked chicken spaghetti. It turned out to be the worst thing I ever made. It made with chicken, spaghetti, tomato paste and Velveeta cheese. It was just a sticky pile of goo. We still talk about how bad it was.
Rules of conduct in your kitchen: Try at least one new recipe a week and don’t be afraid to make the recipe your own. Have fun – you can always order pizza.
Favorite ingredient: Chicken – of course!
Most overrated ingredient: Organic foods – I know a lot of people swear by organic, but I just don’t trust what I am getting unless it is from a local source.
Favorite local ingredient: Silver Queen corn – I love homemade creamed corn.
Weirdest thing you ever eaten: Calamari – I am not a very adventurous eater – the weirdest thing I’ve ever eaten would be probably just normal for other people.
Favorite kitchen gadget: My Kitchen-Aid Mixer – couldn’t live without it.
Everybody loves it when I cook: Desserts – I give cakes and cookies away all the time. I am very popular at the office for that very reason.
Favorite all-time restaurant: Hamilton’s in Auburn, AL – we go there with my parents before Auburn University home games. The food is great; their Fried Green Tomatoes and Shrimp made the Top 100 Dishes to Eat in Alabama list. The atmosphere is the best – everyone is having fun!
Favorite Cookbook: That is hard – I get most of my recipes online now. If I had to pick one it would be Southern Living Homestyle Cooking. It has tons of recipes from readers and local cookbooks.
What music do you like to cook by: I love to cook to Michael Buble, top 40 and Christmas music is a must at the holidays.
If I owned my own restaurant, I would name it: 2 tsp (Two Teaspoons) – It is a combination of my husband’s and my initials and there are only two of us.
What famous person would I love to invite over to lunch (living or deceased): Michael J. Fox – I’ve had a crush on him for over 20 years!
If I were President who would I appoint as my Chef: Guy Fieri – he goes to the best places on Diners Drive-ins and Dives and I would love to have him recreate some of those wonderful dishes. It also doesn’t hurt that he seems like a lot of fun.
In my opinion my best blog post was (provide url link):
Either my Snicker’s Cheesecake that is made with Greek Yogurt
Or my Artichoke Bread post
Both are good and simple recipes and the pictures turned out great.
So there you have it, I thought the interrogation was fun. Thanks to Steph for being my 3rd raked over the coals, grilled blogger! And readership, please don’t hesitate to take a look at www.plainchicken.blogspot.com you’ll be glad you did.
Welcome to the 2nd issue of “Just Grilled”. The purpose of this series is to introduce to you to some blogger folks out there that I’ve run across that have inspired me, are incredibly interesting, informational and so entertaining that I can’t pass up the chance to introduce them to you . Hopefully you’ll make some new friends along the way.
I’d like to introduce you to Nibble Me This. Chris, or “the guy with the green egg” as I call him, lives in Knoxville, Tennessee. I really enjoy his blog because I’m learning a lot about those Big Green Eggs. Yes, Chris owns a Big Green Egg, you know those odd green egg-shaped things that are a combination smoker, grill, convection oven and for all I know will also wash and dry clothes? Now every time I walk into my local Highlands Ranch Ace Hardware, and see those green egg-shaped cooking devices, I think of Chris and all of those wonderful recipes he churns out.
I think my favorite post of his was “It’s been a burger kind of week”. Man, take a look at that photo he took of that hamburger, featured alongside photos of his son at football practice, made me want to wave the American Flag, grill a burger, make some potato salad and listen to Lee Greenwood’s “Proud To Be An American”. You can see the entire post by clicking here: http://www.nibblemethis.com/2009/09/its-been-burger-kind-of-week.html
Check out, or better yet, subscribe to his blog, you never know, there might be a green egg in your future.
So Chris, if you would step to the microphone please
Name: Chris G
City: Knoxville, TN
Blog url: http://www.nibblemethis.com
How long have you been blogging? I’ve been food blogging since January of this year. I did have a general/personal blog prior to that for several years but it was more of a journal.
Six words to describe the food you like to cook: live fire, experimental, not pretentious, amateur.
Six words to describe you: food curious, athletic, empathetic, incorrigible, clown.
Proudest moment in the kitchen: There have been so many “WOW, this is the best I’ve ever made…” moments, but the proudest moment was cooking a full BBQ menu for a family who was going through an incredibly tough time in their lives, I mean more than you can imagine. A friend knew them and approached me about helping him cook dinner for them. I ended up cooking for 15 people. It was great getting to do something I liked to help someone else that I didn’t even know.
Most embarrassing moment in the kitchen: I was cooking 3 racks of spare ribs and using a new thermometer in my Egg. Well, the new thermometer probe was longer than the others. The temp kept reading low so I kept opening the bottom and top vents to try to get the heat up to 250f. It just wasn’t adding up, it should have been hotter. After about an hour, I opened the top to find a searing hot inferno inside. Turns out the longer temp probe was touching the rib meat when the lid was closed, giving a false low reading. The real temperature? It was 500 degrees!!!!!!!!! Yeah, they came out like shoe leather.
Rules of conduct in your kitchen:
-Recipes are just a reference point.
-When possible, cook it outside.
-Don’t put things away that I’m still using!
-Have fun, don’t take myself so seriously (although I still get mad when I screw something up!)
-If it calls for milk, they meant half and half. If it calls for half and half, they meant heavy cream.
Favorite ingredient: That’s like asking me which child is my favorite! I guess I’d have to go with pork in general, because there are so many things you can do with various cuts of pork. And that includes BACON!
Most overrated ingredient: Hmmmmm. There’s many I wouldn’t care to use and some I have not yet used, But I’m not sure about over-rated. shallots maybe, just because they sound fancy and they’re really only onions. 🙂
Favorite local ingredient: Products from Lay’s Meat here in Knoxville.
Weirdest thing you ever eaten: My father once ate canned rattlesnake and I can’t top that. The weirdest thing that I have eaten was frog legs. They didn’t taste bad but my eyes watered and my gag reflex threatened to fire with each bite.
Favorite kitchen gadget: Big Green Egg (It’s technically in my outdoor kitchen, work with me here.)
Everybody loves it when I cook: Yes they do. Oh, you mean something specific. I’d have to say fillet mignon with brandied cream sauce or pulled pork.
Favorite all-time restaurant: Puleo’s Grille in Knoxville. It’s run by Steve Puleo and consistently wins best restaurant each year. His vision statement of Southern Roots/Italian Heritage combines for a fantastic menu. Their Shrimp and Grits and their fried asparagus are two of the best foods I have ever put in my mouth.
Favorite Cookbook: Probably Joy of Cooking because it was the one I primarily used when I went from being single to married with two children overnight. I had to start cooking for someone other than myself and JOC helped me as a struggling family cook. I like how they gave information about certain foods and techniques, not just listing recipes. A recent favorite has been Big Bob Gibson’s BBQ Book that came out this year. Chris Lilly did a great job writing that one.
What music do you like to cook by: It varies. When cooking I like mostly rowdy and fast paced music. Some of my favorites are:
Smokin’ With Some BBQ – Kermit Ruffins
Anarchy in the UK – Sex Pistols
Anything by Linkin Park
If I owned my own restaurant, I would name it: “I’ve Done Lost My Mind” because that would have to have happened if I thought I wanted to run a restaurant. That is TOUGH work and I think I’d lose my love for cooking. I’ve catered four gigs and have sworn after each one, never again because of all the stress.
What famous person would I love to invite over to lunch (living or deceased): Alton Brown, he’s such a nut and smart as all get out.
If I were President who would I appoint as my Chef: Nobody. Cooking is my therapy and if I were president, I’d need all the therapy I could get.
In my opinion my best blog post was: (provide url link)
Either this one, because I nailed the food styling and it tasted fantastic:
Or this one, because it’s consistently my best dish:
So there you have it, I thought the interrogation was fairly painless. Thanks to Chris for being my 2nd raked over the coals, grilled blogger! And readership, please don’t hesitate to take a look at www.nibblemethis.com you’ll be glad you did.
I’m starting a new blog segment called “Just Grilled”. The purpose of this series is to introduce to you to some blogger folks out there that I’ve run across who have inspired me, are incredibly interesting, informational and so entertaining that I can’t pass up the chance to introduce them to you ..in a fun Q& A sort of way. Hopefully you’ll make some new friends along the way.
I’d like to introduce you to Eclectic Cook, or “Karen in Wichita” as I call her. Karen’s blog is one of the first blog sites I found when I started blogging in May. I can’t remember how I found her, I think just poking around on different blogs to see what other bloggers were doing, what their blogs looked like, what they were putting on their sidebars. I really liked the look of the Eclectic Cook blog, really enjoyed her writing and then, I saw she was from “Wichita, Kansas”. You see, I grew up in Hutchinson about 40 miles to the northwest. That cinched it, I subscribed. Interestingly enough, she’s a Greek/Irish Canadian that has somehow landed in the Land of Oz. I love Karen’s blog, great recipes, she’s a talented photographer and she always seems to make me chuckle or LOL with her writing style. I can tell she’s got a great sense of humor because she doesn’t get mad at me when I make fun of Kansas.
So Karen, if you would step to the microphone please:
Name: Karen Moore
City: Wichita, Kansas
Blog url: www.eclecticcook.com
How long have you been blogging: I’ve had this food blog up and running since May of this year. Just a wee bit after you.
Six words to describe the food you like to cook: Fresh, foreign, fun, playful, kid approved.
Six words to describe you: Kinda quirky, over curious, cheeky monkey.
Proudest moment in the kitchen: When I learned/perfected how to flip stuff in a frying pan. Talk about a party trick. And it makes my kids think I’m the coolest mom ever when I flip their over-easy eggs!
Most embarrassing moment in the kitchen: I have none. I am the perfect cook and nothing ever goes wrong. I also lie impulsively.
Let’s see, the most embarrassing event I can recall occurred when I was newly married and had invited the husband’s family over for dinner. I was looking to seriously impress them with my honed and refined culinary skills. I had made the mistake of telling everyone how I had worked ever so hard to make some wonderful pies for dessert from scratch (for the first time, which I didn’t mention). Unfortunately the pies refused to set up no matter how loudly I yelled at them, and I ended up having to serve them scooped into bowls.
Rules of conduct in your kitchen: If you enter my line of sight, be prepared to be called upon to chop, dice, mix or fetch. Cooking is a team sport in my kitchen.
Favorite ingredient: I know it’s not a single ingredient, but I’d have to say herbs and spices. I have to resist the urge to use too many in one dish. I have 50 or 60 different ones going at any one time, and I make use of pretty much all of them. Some people collect shoes, I collect spices.
Most overrated ingredient: Tofu the wonder protein. It’s not my best friend.
Favorite local ingredient: Sweet corn in season. Oh me oh my. It doesn’t get any better , grilled on the BBQ, with a couple of choices of flavored butters. I miss summer already…
Weirdest thing you ever eaten: Shark. Texture of a pork chop, not at all fishy.
Favorite kitchen gadget: My microplane zester. If you don’t have one, get one. Sell something, have a bake sale, use your tooth fairy money, but get yourself to the store and procure this fantastic device for yourself.
Everybody loves it when I cook: Potstickers. They are such a pain in the hind quarters to prepare, but when I make them and the dipping sauce that goes with them, there are zero, zip, zilch leftovers.
Favorite all-time restaurant: Arthur Bryant’s original location in Kansas City. My first introduction to real KC BBQ. There are no words to describe this experience. It was transformational.
Favorite Cookbook: Currently, the Flavor Bible by Karen Page and Andrew Dornenburg. It has been invaluable as and inspiration for messing around with new recipes and tweaking old ones.
What music do you like to cook by: I listen to NPR. I’m such a geek. I LOVE the Car Talk guys.
If I owned my own restaurant, I would name it: I have no idea, I ‘ll ask my daughter. She said “Mama’s Kitchen”. We’ll go with that.
What famous person would I love to invite over to lunch (living or deceased): Anthony Bourdain. But I would be way too scared to cook for him, so I’d probably order takeout…
If I were President who would I appoint as my Chef: Jacques Pepin! He is ” Le bomb”.
In my opinion my best blog post was: A simple but delicious recipe that went straight from my head, to my kitchen, to my blog on the first try, Hot and Sweet Glazed Pork Chops http://www.eclecticcook.com/hot-and-sweet-glazed-pork-chops/. But the post that means the most to me personally, the one that made me cry while writing it: Mom, Memories and Souvlaki http://www.eclecticcook.com/mom-memories-and-souvlaki/.
Thanks to Karen for being my first raked over the coals, grilled blogger! And readership, please don’t hesitate to take a look at www.eclecticcook.com , you’ll be glad you did.