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Brazen Foodies
Food lovers unite!
A place to discuss all things food including restaurant rants and raves, good food blogs and what you're cooking.
Network Leader: Brian Jensen
Edward Antrobus
I've been toying with the idea of adding a monthly newsletter to If You Can Read, You Can Cook. But I haven't been able to settle on a theme. I have some thoughts listed in a poll, or suggest your own.
http://on.fb.me/ulJyP8
15 weeks ago from Wordpress Bloggers, Brazen Foodies, I Love to Cook! and Brazen Bloggers2 more
Edward Antrobus:
Nicole, Saw your suggestion of "man" foods. That's a great idea! Probably going to let the poll run for a week. Unless recipe/"man foods" gets ...MoreNicole, Saw your suggestion of "man" foods. That's a great idea! Probably going to let the poll run for a week. Unless recipe/"man foods" gets out-voted, I'll go with that.
14 weeks ago
14 weeks ago
Mehul Kar
I've heard this a restaurant in Chicago that is somehow related to Chef Gordon Ramsay. Would anyone happen to know what I am talking about?
32 weeks ago from The Windy City Crew, Chicago Information Technology, Young Professionals of Chicago, Brazen Foodies and Madison Foodies3 more
Meredith Bay
Hi there Brazen Foodies! I work at a food PR agency and our clients routinely hold recipe contests (with cash prizes, etc.). Would it be okay with the group if I posted relevant contests here?
Elysa Rice
I need 8 more people for a blog series I'm running on my blog (GenPink) for December. Big picture overview of theme: Top 10 / Ten Ways -- lists of tens. ie. Ten Reasons You Need a Hobby Outside of Work. Are you interested? or have a person you think I should contact? --- possible topics I don't have yet, money, food/cooking, relationships, {your idea} etc. I've got a great line up of committed folks so far just need a few more.
64 weeks ago from Gen-Y Professional Bloggers, Wordpress Bloggers, PR & New Media, Young Professional Women (YPW) and Brazen Foodies3 more
Sarah Peck, Rebecca Thorman and Brittany Thompson recommended this
Vickie Elmer:
The series is fabulous, so proud to be part of it. My piece is on karma:
MoreThe series is fabulous, so proud to be part of it. My piece is on karma:
http://www.genpink.com/10-ways-to-create-karma-at-work/
60 weeks ago
MoreThe series is fabulous, so proud to be part of it. My piece is on karma:
http://www.genpink.com/10-ways-to-create-karma-at-work/
60 weeks ago
Elysa Rice
10 Cooking Techniques Everyone Should Master http://bit.ly/hFMPH7 this is a continuation of a month long guest post series I'm doing on of top 10 lists of varying interests/topics
61 weeks ago from Brazen Foodies and I Love to Cook!
Jason H. Parker:
Experimenting! Obviously, not a specific discipline/technique, but it is absolutely vital to mastery in the kitchen.
60 weeks ago
60 weeks ago
Ryan Paugh
What are your favorite holiday season meals to cook? Tonight I'm making Swedish Meatballs which is one of my personal faves.
62 weeks ago from I Love to Cook! and Brazen Foodies
Ryan Paugh:
Yum! Here's what I'm making for Christmas breakfast this year: MoreYum! Here's what I'm making for Christmas breakfast this year: http://bit.ly/fU1C3v
61 weeks ago
61 weeks ago
Elysa Rice
according to Lifehacker Allrecipes is the Best Recipe Search Tool http://dlvr.it/7HQ29 I used AllRecipes a few years ago, then got out of the habit. I've just recently downloaded the iPhone app and back in pattern of saving and organizing my recipes in a virtual recipe box. The recipes live online until I try them a time or two. If it's a keeper I'll print 'em for my real box. What's your system for discovering new recipes?
68 weeks ago from I Love to Cook! and Brazen Foodies
Elysa Rice:
Kate i do agree that cookbooks are probably a more reliable source. You won't find 17 recipes for the same meal and have to decide which is the ...MoreKate i do agree that cookbooks are probably a more reliable source. You won't find 17 recipes for the same meal and have to decide which is the best in a cookbook!
Barbie I just got my first issue Martha Stewart Everyday Food in the mail :)
Mehnaz I don't subscribe to have tv channels so no food network watching for me :) unless it's online?
67 weeks ago
Barbie I just got my first issue Martha Stewart Everyday Food in the mail :)
Mehnaz I don't subscribe to have tv channels so no food network watching for me :) unless it's online?
67 weeks ago
Mehnaz Thawer:
Elysa. Yes, just google the food network. They sometimes have online episodes :)
61 weeks ago
61 weeks ago
Ryan Paugh
Okay, so now that the Italian Sausage is gone I am ready to tackle the Baby-Back Ribs. Keep in mind that I don't have a grill because I live in an apartment. I do have a slow cooker. These ribs looks really good and I want to do something cool with them. No traditional BBQ sauce. Any ideas, recipes, etc?
70 weeks ago from I Love to Cook! and Brazen Foodies
Ryan Paugh:
I wanted to show you guys the recipe I went with for my short ribs (MoreI wanted to show you guys the recipe I went with for my short ribs (http://bit.ly/bXvU4T). Turns out they weren't baby-back-ribs after all. Sorry about the confusion. If you have a slow cooker and some short ribs try this recipe. The marinade was so good. Add a little sriracha if you like the heat.
68 weeks ago
68 weeks ago
Dan Healy IV:
Little late on this but a cajun dry rub - set you oven to about 200 and leave them in there for about 5-6 hours - ribs will pull right out of the ...MoreLittle late on this but a cajun dry rub - set you oven to about 200 and leave them in there for about 5-6 hours - ribs will pull right out of the meat....
63 weeks ago
63 weeks ago
Rebecca Thorman
My boyfriend is jealous that I can eat so much cheese. I just read that according to The American Journal of Clinical Nutrition, women who ate an ounce of full-fat cheese daily stayed slimmer then their not-so-cheese-friendly peers. How delicious! What's your favorite cheese? Right now, I've just been craving the basic Muenster. Perfect for my quesadillas!
79 weeks ago from Fit Freaks, I Love to Cook!, Brazen Foodies and Cheeseheads (Wisconsinites)2 more
Elysa Rice recommended this
Leslie Juvin Acker:
Fondue - mix of cheeses local to the Rhone-Alpes. We eat too much of it here in Annecy!
64 weeks ago
64 weeks ago
Elysa Rice
Chicken & Spinach Quesadillas with Pear Salsa http://dlvr.it/7LvXq ... pretty self explanatory. also I am in love with this food blog, with a name like Bitchin' Camero how could you not love it? have a fav food blog?
67 weeks ago from Brazen Foodies and I Love to Cook!
Elysa Rice
do you get into "seasonal" foods? 11 Delicious Pumpkin Recipes from Real Simple just arrived this morning. I have an affinity for all things pumpkin. pumpkin bread. pumpkin rice pudding. pumpkin cupcakes! http://t.co/N5oEdyH
69 weeks ago from Brazen Foodies and I Love to Cook!
Pete Collins:
When we crack open the sloe vodka this Christmas I'll hit the thesaurus and write a blog about just how it tastes!
69 weeks ago
69 weeks ago
Ryan Paugh:
Here's another good fall pasta dish that I found for this week: MoreHere's another good fall pasta dish that I found for this week: http://bit.ly/9PMQ7I Side story: I went off-roading in my Jeep a couple weekends ago at Penelope's house and The Farmer gave me some fresh butternut squash from his patch. Excited to use it in this recipe!
68 weeks ago
68 weeks ago
Elysa Rice
this just arrived in my inbox from Real Simple - 10 Ways to Upgrade a Brown Bag Lunch http://t.co/ADgzofz all of these sound really good to me. Where do you find new food inspiration/recipes/ideas?
75 weeks ago from Brazen Foodies and I Love to Cook!
Kate Davids:
I tend to just arrive in my kitchen and try to make magic. Or I cook with other cooks and steel their recipes!
69 weeks ago
69 weeks ago
Ryan Paugh
I just realized how much meat I have accumulated in my freezer from the farmers market this year. I need to start doing something with it all. So as I pull out something new to defrost I'm going to ask you guys what you think I should do with it. For tonight I'm defrosting sweet sausage. Send me ideas, links, recipes, etc. I gotta use this meat!
70 weeks ago from Brazen Foodies and I Love to Cook!
Michael E Cantone recommended this
Ryan Paugh:
Just wanted to let you guys know that the recipe I mentioned above was freaking awesome! It calls for roasted red peppers. I decided to roast my ...MoreJust wanted to let you guys know that the recipe I mentioned above was freaking awesome! It calls for roasted red peppers. I decided to roast my own as opposed to buying them. Never done that before and it was easier than I thought. Give it a try sometime. Also, I have more meat in my fridge and I need to cook it, so I'll be posting here again soon. Thanks for supporting the Empty Ryan's Freezer Project :)
70 weeks ago
70 weeks ago
John Chen
I've entered a video into the Taste of Archstone Cooking demo contest. Please help me win by "liking" my video with a "Thumbs Up" at http://bit.ly/ChenCanCook. All you need to do is view the video and click Thumbs Up, it's that simple!
Grand prize is a 3 day trip to Napa Valley (my home state) or a cash prize of $4500.
Catherine Williams
Ok, Brazen. I've officially moved to Tallahassee, FL. It's now time to discover the most important thing about a new home: the food. What are your recommendations for good restaurants, markets, diners, etc.?
77 weeks ago from Brazen Foodies and I Love to Cook!
Ryan Paugh
What are your favorite cooking/food related shows? My personal favorite these days is Man vs. Food. Also, No Reservations will always have a special place in my heart. What do you watch?
78 weeks ago from I Love to Cook!, Brazen Foodies and Television (Couch Potatoes)1 more
Pete Collins:
Anything with Hugh Fearnley-Whittingstall. Very big on local and WILD food.
78 weeks ago
78 weeks ago
Breanne Potter- Harris:
You can't beat "Diners, Drive-Ins and Dives." Love that show! I also like the "Cupcake Wars" and "Best Thing I Ever Ate"
78 weeks ago
78 weeks ago
Ryan Paugh
I mad at myself because I didn't go grocery shopping last week and ended up spending a ton of money on takeout. It's lame that I let myself get so busy that I forget to do the basics. I usually try to get my basic grocery shopping done on Sunday nights so I don't have to worry about other stuff like working late get in the way. How do you guys fit in basics like grocery shopping into your routines? Are you a Sunday shopper like me?
79 weeks ago from I Love to Cook!, Brazen Foodies and Work/Life Blur1 more
Ryan Paugh:
Ashley -- I've never been such a planner before but I'm finding that shopping before the week begins is the only was for me to eat healthy and not ...MoreAshley -- I've never been such a planner before but I'm finding that shopping before the week begins is the only was for me to eat healthy and not blow all of my money eating out. I also try to do some cooking in advance so I have lunches for the entire week. I cook black beans, hard boiled eggs, quinoa, and other healthy stuff so I can make quick salads before I head into work in the morning.
79 weeks ago
79 weeks ago
Kerry Kyd:
I work for global brands, so I am always in the air. There's usually no time for shopping. So I invested in a small freezer & go to a ...MoreI work for global brands, so I am always in the air. There's usually no time for shopping. So I invested in a small freezer & go to a wholesaler once a month to buy as many products as will keep. Bread, meat, fish, frozen fruit for smoothies..... I'm eating better than ever & usually only need to shop for fresh fruit & veg. Good Luck with this
79 weeks ago
79 weeks ago
Timothy Johnson III
Hi everyone. Curious if anyone here are still huge fans of podcasts through iTunes. And if so, what are some of your favorites? One of my new favorites is Podrunner, which provides fantastic workout mixes for the gym!
79 weeks ago from Social Pollination, Blogging Ideas, Brazen Foodies, Jersey Pride! and Brazen Careerists on Facebook3 more
Thelma:
@Copper - Radiolab is amazing. I recently listened to "Oops", released June 28, 2010. The story about Harvard blew my mind. Moth Stories is ...More@Copper - Radiolab is amazing. I recently listened to "Oops", released June 28, 2010. The story about Harvard blew my mind. Moth Stories is another good one.
Thanks for all the other suggestions, including Podrunner. Here's the link to "Oops":
http://itunes.apple.com/us/podcast/oops/id152249110?i=84450509
79 weeks ago
Thanks for all the other suggestions, including Podrunner. Here's the link to "Oops":
http://itunes.apple.com/us/podcast/oops/id152249110?i=84450509
79 weeks ago
Melissa Breau:
@Thelma - I didn't know there was a moth podcast! I've been to the live events and love the stories... I'll totally have to check out the podcasts.
79 weeks ago
79 weeks ago
Ryan Paugh
P-Trunk invited my girlfriend and I to her place for dinner tomorrow night and I'm really interested in how this thing is going to go down. The last time she invited me over to dinner was around 3 years ago and she got us Chipotle burritos. I think Penelope is in a much different place right now and I'm expecting something a tad more extravagant. So I'm thinking that I need to actually bring a dessert or something ... Any thoughts on a quick-and-easy dessert?
79 weeks ago from I Love to Cook! and Brazen Foodies
Jonathan Hyland:
@Ryan: No worries. My AP English teacher in high school corrupted my mind and I usually point these things out to everyone.
To #1, I'd say you're ...More@Ryan: No worries. My AP English teacher in high school corrupted my mind and I usually point these things out to everyone.
To #1, I'd say you're good. Using slightly unripe peaches probably helped the peaches maintain shape and texture. I imagine that if they were fully ripe, the baking might've reduced them to mush.
To #2: I'd say you should cover the pie with foil, and it should be safe to be left on the counter. You can also leave it covered in the fridge, nearer to the front - you just want it cool, not stone cold.
79 weeks ago
To #1, I'd say you're ...More@Ryan: No worries. My AP English teacher in high school corrupted my mind and I usually point these things out to everyone.
To #1, I'd say you're good. Using slightly unripe peaches probably helped the peaches maintain shape and texture. I imagine that if they were fully ripe, the baking might've reduced them to mush.
To #2: I'd say you should cover the pie with foil, and it should be safe to be left on the counter. You can also leave it covered in the fridge, nearer to the front - you just want it cool, not stone cold.
79 weeks ago
Becky Pittman:
@Ryan, I live in the south - in peach country. The southern recipes tend to use "tree-ripe" peaches which means you have more flavor than grocery ...More@Ryan, I live in the south - in peach country. The southern recipes tend to use "tree-ripe" peaches which means you have more flavor than grocery store peaches that are not allowed to ripen. The downside of unripe peaches means you lose some flavor and sweetness. The pro is that the texture will remain firm. For storage, again the rules are different for us because our summer temps are consistently in the 90s. The pie won't go bad if you leave it on the counter but it's better if you store it in the fridge and then take it out about an hour before you leave. Peach pie a la mode is a big hit but that requires a warmed pie vs room temp so the ice cream can melt slightly.
79 weeks ago
79 weeks ago
Thelma
This recipe was a HUGE hit. I used chopped pecans and doubled the amount of only the pecans. Also, only used 3 ounces of cheese, since it was $35/lb. in NYC where I live: http://allrecipes.com/Recipe/Roquefort-Pear-Salad/Detail.aspx?src=etaf
Does anyone have any summer salad recipes to share? I'm always looking for more.
Ryan Paugh
In my never-ending quest to try to eat healthier I recently started to cook Tempeh. It has a great texture that beats the hell out of Tofu. The only problem is (like Tofu) it's hard to add flavor to it. The best method I've found is to marinade it in Soy Sauce for about an hour then stir fry w/ some veggies. Anyone else worked w/ Tempeh? I'd like to find some new recipes!
84 weeks ago from I Love to Cook! and Brazen Foodies
Christina Steel:
Not with tempeh, but I have a GREAT recipe for tofu! You have to marinate it overnight, but it's worth it!
84 weeks ago
84 weeks ago
Ryan Paugh
If you're thinking about monetizing your blog through working with brands here are some great things to be thinking about >> http://bit.ly/aVfFhK
The advice is aimed at Food Bloggers (found via Food Blog Forum) but can apply to anyone thinking about working with a brand. My favorite piece of advice is to remember that YOU know your blog better than they do. Don't let the brand dictate what kind of campaign that you're going to run because it will probably be a failure. Any other thoughts?
85 weeks ago from I Love to Cook!, Brazen Bloggers, Blogging Ideas and Brazen Foodies2 more
Annabel Candy:
Thanks for the link and the starting the discussion above. Soooo interesting, dying to see where it will all end up and how things will have ...MoreThanks for the link and the starting the discussion above. Soooo interesting, dying to see where it will all end up and how things will have evolved in 2, 5 and 10 years:)
85 weeks ago
85 weeks ago
Ryan Paugh
My favorite job that I ever had is still my first job in a Bagel Shop slash Deli back in New Jersey. It was awesome. I love to cook and I love being around people all day. There's a lot that you can learn from the Service Industry. Here's a great post about that >> http://bit.ly/dxOymO
What else have you all learned from working in the Services Industry?
87 weeks ago from Barista's Anonymous, Restaurant Professionals, I Love to Cook! and Brazen Foodies2 more
Grace Boyle:
In college I worked at an environmental non-profit, a lakeside aquarium, as their event coordinator. Although this isn't in a restaurant, this is ...MoreIn college I worked at an environmental non-profit, a lakeside aquarium, as their event coordinator. Although this isn't in a restaurant, this is service in terms of working alongside caterers, bartenders and servicing a group of people for an event (often weddings, parties, charities, etc.)
This was, to this day, the hardest and most challenging job because I had to deal with hundreds of people at once, ensure their food, drink, and event was great and something ALWAYS went wrong. There are so many moving pieces in the service industry because it's where people pay money, for other people to entertain or treat them well. It's luxury, really. And on the other end, you're serving them that. This job for two years, is also where I learned my now, business social skills and of course, patience :)
87 weeks ago
This was, to this day, the hardest and most challenging job because I had to deal with hundreds of people at once, ensure their food, drink, and event was great and something ALWAYS went wrong. There are so many moving pieces in the service industry because it's where people pay money, for other people to entertain or treat them well. It's luxury, really. And on the other end, you're serving them that. This job for two years, is also where I learned my now, business social skills and of course, patience :)
87 weeks ago
Ryan Paugh:
@Grace -- I think that my first job at age 14 was sort of similar. I wasn't dealing with 100 people at once (thank god) but it still required a ...More@Grace -- I think that my first job at age 14 was sort of similar. I wasn't dealing with 100 people at once (thank god) but it still required a lot of patience. One thing I learned a lot about through my deli job is how to make people happy when they're REALLY pissed off. I also learned how to recognize when trying to make someone happy is a lost cause. Thanks for commenting!
87 weeks ago
87 weeks ago
Ryan Paugh
Has anyone ever been to the Kogi BBQ trucks out in California? I've always wanted to go ever since I met Alice Shin, their creative director (she does an awesome job w/ their Social Media). Since I've never had the chance to go I scoured the Internets for a recipe for their famous Korean BBQ Tacos. Found one here >> http://bit.ly/uo57R
Kogi Fans: Does this recipe look legit? They tasted pretty freaking fantastic!
Other Foodies: Do you have a favorite Food Truck?
88 weeks ago from I Love to Cook! and Brazen Foodies
Ryan Paugh:
My girlfriend would love the cupcake truck. I made her some cupcakes last night. Ice Cream Cone cupcakes actually, which were what I demanded on ...MoreMy girlfriend would love the cupcake truck. I made her some cupcakes last night. Ice Cream Cone cupcakes actually, which were what I demanded on my birthday growing up.
We have an Indian food truck in Madison and it's pretty spectacular, but it puts me to sleep at my desk every time I have lunch there on a workday.
88 weeks ago
We have an Indian food truck in Madison and it's pretty spectacular, but it puts me to sleep at my desk every time I have lunch there on a workday.
88 weeks ago
Scott Asai:
Yeah Sprinkles has a truck and the Sweets truck is pretty awesome. They have this thing called the crack bar. Who knows if it actually has crack ...MoreYeah Sprinkles has a truck and the Sweets truck is pretty awesome. They have this thing called the crack bar. Who knows if it actually has crack in it, but it's pretty addictive.
88 weeks ago
88 weeks ago
Ryan Healy
Apparently I have Pine Mouth - http://bit.ly/3gupWb. Who knew that pine nuts could make everything you eat taste bad for 2 weeks?
88 weeks ago from I Love to Cook! and Brazen Foodies
Kenji Crosland:
I've had a similar recurring condition where I taste the same thing for two weeks. One of the tastes is undefineable and unpleasant. The other is ...MoreI've had a similar recurring condition where I taste the same thing for two weeks. One of the tastes is undefineable and unpleasant. The other is toothpaste. Doctors have no idea what causes it. Freaked me out the first time it happened to me but now I don't mind too much.
88 weeks ago
88 weeks ago
Recent Network Activity
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Aside from skipping classes, ...
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