Comments on: Don’t Call It A Comeback or Cooking As Therapy

By: Allison

Allison — Wed, 26 Nov 2008 15:06:39 +0000

George, I am intimidated by all ‘real food’ recipes…meaning anything other than dessert. I am in awe of your culinary wizardry.

Awww…make a boy blush… I have all the faith in the world that if you applied yourself to ‘real food’ as you say, as you do for those amazing cakes and such I have seen you make, I bet you would have no problems whatsoever….things like that crockpot nightmare will be nothing but a distant fond memory…

By: Allison

Allison — Wed, 26 Nov 2008 11:18:32 +0000

I was looking for a sentence like, “It’s really quite simple,” from you like all confident cooks seem to say. Doesn’t sound simple to me, but it sounds really good!

I assume you still have a rock and roll kitchen.

Guess my confidence has been a little shaken lately. After I get done with my recipes, I have a few blog entries that I still have to edit (removing names of the guilty parties, try to have a calm perspective about, etc) and hopefully, those entries will be entertaining and informative like my little recipes. Hopefully, the Kitchen Rock Star will be back…what did you think of the rest of these recipes???

By: 2lazydogs

2lazydogs — Wed, 19 Nov 2008 16:58:15 +0000

OMG! That picture is hi-larious! I couldn’t stop laughing long enough to read the rest of the post. Thanks for that!

Glad my photo put a smile on your face…

By: jQ

jQ — Wed, 19 Nov 2008 11:44:31 +0000

You and your..shepherds pie “more on that in a later post” I’ve read that 3 x’s now and I might just have to kill you for that recipe I like in Illinois! Booo- not near you but I hope you and your mother have an awesome Thanksgiving and cherish the time with her, it’s so nice actually to have it be just you and her. I’d love to have that kind of time with my mom. My mom’s alive btw, I just love her that much and cannot get enough of her HAVE A GOOD ONE!

Oh darn, well the invitation is open to anyone….there will be tons of food at my house on turkey day!

By: javaqueen

javaqueen — Mon, 17 Nov 2008 19:09:48 +0000

So, about what time should we arrive? I make some wicked mashed potatoes…. and a killer pretzel jello dish (yes, that’s right- people beg for me to bring it) — so, I was thinking we’d all show up at your place around, say…..3pm? K, see you there!

Seriously? Do you live anywhere near NH??? I would welcome company this year. Usually, I do a huge spread for lots of people, but this year, just me and mom. And since the only way I know how to prepare for Thanksgiving is to go all out and completely overboard, I’m going to have a TON of leftovers….but leftovers means Leftovers Shepherds Pie…more on that in a later post.

By: bluesuit12

bluesuit12 — Mon, 17 Nov 2008 18:52:14 +0000

Geez, I meant cringing not gringing

heehee, I read that as ‘GRINCHING’ which made me wonder for a second if I had mentioned the Whos in Whoville or something….

By: bluesuit12

bluesuit12 — Mon, 17 Nov 2008 18:50:15 +0000

This does sound good and I almost don’t want to tell how I make my turkey. Since I don’t really cook..at all.. I just shove the bird in one of those bird bag things and in the oven it goes until the little thing pops. Then viola! Turkey. If it’s good enough for me then it’s good enough. Besides, I don’t have big family Thanksgivings and usually end up cooking it just for myself so I’ll have food for a month. Yeah, I know you’re probably gringing right now…

On oven bag birds: there is nothing wrong with that method at all. In fact, it’s a less messy way of doing my tinfoil tenting. However, I just like the hands on experience. I have a little bit of an OCD thing going on and kinda set in my ways on my methods and execution when I cook. In other words, I’m difficult to deal with if I’m cooking. The rule of thumb with me is to just stay out of the kitchen when I’m in there. We’ll all be happier once the meal is prepared.

By: Peter Parkour

Peter Parkour — Mon, 17 Nov 2008 18:16:28 +0000

This sounds awesomely delicious. Not being much of a cook myself, I’m gonna have to find someone willing to give this a whirl. Great post.

I have made this every year for the past 6 years and always always ALWAYS gets rave reviews over the birds I’ve prepared without brining. Yeah, humbleness in the kitchen is definitely not me.