Comments for Foodie In Disguise

Comment on DinnerInDisguise – February 7, 2010 by Culinary Cory

Culinary Cory — Tue, 09 Feb 2010 01:33:14 +0000

You totally can’t go wrong with a hearty piece of steak. Sounds like it was a pretty good dinner.

Comment on DinnerInDisguise – February 5, 2010 by QueerInMySoup.com

QueerInMySoup.com — Sat, 06 Feb 2010 16:38:23 +0000

Yeah, that’s the problem with Filipino food: even some of the most delicious homemade dishes look unfortunately like grease pits and/or even vomit. I guess that’s why high end eateries don’t fare too well here in the States. And *dyosko!* don’t you dare tinker with the recipe lest you face the wrath of Lolas/Titas telling you, “That’s not traditional!” Which I do anyway, btw. To lighten up adobo, I’ve even served it deboned and in a lettuce cup on top of a little bit of rice.

Comment on Southern California Restaurant Week Wars by Sealand

Sealand — Thu, 04 Feb 2010 01:21:46 +0000

Foodie heaven! Thanks for the tips, always good to know when something special is going on.

Comment on TLC’s Cake Boss – Not Ace of Cakes Jersey-Style by helen

helen — Wed, 03 Feb 2010 00:07:30 +0000

hi buddy i love your show so much that i want my son in law to drive me to your bakery just so i can meet you and get some your cakes everytime your on the food networks challenges i say buddy has to win and when you do not i get mad at the judges you cakes are so lovely and for those who dont like him we dont care keep it to yourselfs my family and i love him we watch it every time it on buddy god bless you and your family keep up the goo work love you

Comment on DinnerInDisguise – January 31, 2010 by QueerInMySoup.com

QueerInMySoup.com — Mon, 01 Feb 2010 14:35:15 +0000

The pizza dough is even better when you buy it from a local pizzeria … that way the yeast is still alive and kicking. The NY Upper Crust down the street from me sells a ball (usually good for two pizzas) for $3.

Comment on DinnerInDisguise – January 24, 2010 by Amedy

Amedy — Sat, 30 Jan 2010 17:39:36 +0000

mmmm I think this one will be good going to try it

Comment on DinnerInDisguise – January 7, 2010 by Keef

Keef — Wed, 27 Jan 2010 20:39:26 +0000

Scott, how do u make your mushroom risotto? I have really been wanting make it.

Comment on TLC’s Cake Boss – Not Ace of Cakes Jersey-Style by Toni

Toni — Wed, 27 Jan 2010 16:29:49 +0000

DOES ANYONE KNOW WHY ITALIANS LOVE CAKE AND PASTRIES SO MUCH AND THE ROLE OF CAKES AND PASTRIES IN THE ITALIAN CULTURE I’M DOING HOME EC AND NEED THIS INFORMATION TO PAST MY EXAM

THANKS

Comment on DinnerInDisguise – January 24, 2010 by jcarsi

jcarsi — Tue, 26 Jan 2010 01:02:06 +0000

What do you know…I just made my first arroz caldo too just a couple of days ago. I had no idea how to make it but was especially requested by family members who were under the weather. I googled the recipe and it came out really good, except for the rice texture. Most recipes indicate long grain rice but now, seeing yours, you actually use medium grain. What would be the difference? Would it be stickier in consistency? I don’t like my arroz caldo soupy and the picture of your version looks really good. I’ll try your recipe next time :-)

Comment on Burger and a Beer by PageRank Check

PageRank Check — Sat, 23 Jan 2010 23:24:14 +0000

creative idea i like it

Comment on Burger and a Beer by QueerInMySoup.com

QueerInMySoup.com — Fri, 22 Jan 2010 23:48:57 +0000

It seems like McDonald’s is also tinkering with the idea of ‘pimping’ up their restaurants, like this “Bistro Gourmet” one out in San Diego:

http://www.yelp.com/biz/mcdonalds-san-diego-31

They don’t server liquor but if Burger King starts heating up the competition, who knows?

Comment on Mom’s Filipino Cooking at the Mall – Pinoy Pam’s Best by Sealand Travel

Sealand Travel — Thu, 21 Jan 2010 19:48:40 +0000

That food looks amazing! I would love to try Pinoy Pam’s Best, thanks for the idea.

Comment on Southern California Restaurant Week Wars by Kurdistan

Kurdistan — Thu, 21 Jan 2010 19:14:20 +0000

Live to eat is very good

Comment on Southern California Restaurant Week Wars by QueerInMySoup.com

QueerInMySoup.com — Wed, 20 Jan 2010 20:26:12 +0000

So many restaurants, so little time .. and money! ;)

Comment on Inka Grill – A Peruvian Adventure by jr

jr — Wed, 20 Jan 2010 19:39:24 +0000

… “what on earth do they call the green sauce?” …

Aji.

Comment on Iron Chef White House by Mike

Mike — Wed, 20 Jan 2010 01:19:19 +0000

I think Bush Sr. had a Filipino chef

Comment on DinnerInDisguise – January 7, 2010 by Handy

Handy — Tue, 19 Jan 2010 02:30:33 +0000

good recipe going to try it

Comment on My Diabetes and Blood Glucose Monitoring by Caramoan

Caramoan — Mon, 18 Jan 2010 03:41:49 +0000

Diabetes can be prevented by just having a physically active lifestyle. Just exercise everyday and avoid eating too much. Avoid sweets and high carb foods too.

Comment on Pho Ha Noi – Irvine by Tim

Tim — Sun, 17 Jan 2010 15:17:39 +0000

The food is authentic. Bun thit nuong is nothing like brothless pho. Learn how to eat Vietnamese food

Comment on An Experiment in Sous Vide Home Cooking by Ross Bernheim

Ross Bernheim — Thu, 07 Jan 2010 05:10:47 +0000

I got a Sous Vide Supreme for my birthday last month. My first dish was a lamb shank. After 24 hours it was awesome. Next was a whole rump roast. 48 hours and it was tender and moist wit lots of flavor, more like a fine roast not at all like I would have expected from rump roast.

I pretty much followed your recipe for the next dish, some double thick pork chops, about 2 and 3/4 inches thick. I salted and peppered and added some fine herbs and your trick of the butter and a bit of olive oil. After 12 hours, I pulled one of the chops out for dinner. I patted it dry and seared for a minute on each side. Simply put, it was the best pork chop I have ever had. It was moist, tender, flavorful throughout, not just on the surface.

Comment on Iron Chef White House by FoodieInDisguise

FoodieInDisguise — Tue, 05 Jan 2010 01:56:30 +0000

I never heard that account. They frequently harvest from the garden and actually have produced many fruits and vegetables that are donated to local food banks. The grounds around the White House are maintained very well. I lived in DC for 12 years and never heard or knew of the White House grounds being so contaminated that they could never eat, much less grow anything in the supposed contaminated soil…

Comment on Iron Chef White House by dick

dick — Tue, 05 Jan 2010 00:38:49 +0000

I was wondering about the veggies since as I recall the ground was so polluted that the veggies were declared inedible because of the pollution. I would hope that that was taken into account when this show was created.

Comment on Does your Teen have a Knack for Cooking? by Mo'Neque Luchey

Mo'Neque Luchey — Thu, 31 Dec 2009 21:45:57 +0000

I love cooking. When I’m in high school, I’m going to join the compitition.

Comment on Farm Fresh To You – Community Supported Agriculture in SoCal by Niyaz

Niyaz — Mon, 28 Dec 2009 18:52:06 +0000

Hey Foodie! I came back to this to get the promo code and order a box. Could you do Frenzy a favor and add our URL to your sidebar?

Thanks,

Niyaz.

Comment on Am I a Food Network Stalker? by KL

KL — Mon, 28 Dec 2009 04:34:48 +0000

Tad Weliczko who attended the High School of Arts & Design in New York City in the mid 80s. He was one year ahead of me and he was very cute. He never knew me because we were in different grades. I did do a little snooping on my own and found out his name. I had a big crush on him but I wasn’t sure he was gay or not. I did left him a love note but I never did revealed myself to him. I hope he is not reading this!