Friday Q – August 20, 2004

Two posts in one day! This weeks Friday Q:
FQ TOPIC: Culinary.
FQ1: In addition to the dearly departed Julia Child, who is your favorite food personality?
I’d have to say my least favorite food personality would have been Chef Boyardee. Man does that guy ever suck. But seriously. My favorite food personality would be the James Barber “the Urban Peasant“. He was on the CBC (and may still be for all I know). The show usually started with precise measuring of ingredients but as it progressed and the level of the “cooking” wine bottle decreased the need for precision was thrown out the window. Sometime he’d be slightly tipsy by the end of the show but whatever he was making would turn out perfect. At least that is what I recall of the show.
FQ2: What meal would you have this culinary genius prepare for you if they asked?
Another one of those “I’m not sure” questions. I can’t think of any food I’d die for. Maybe a chocolate cake but I’m usually not picky about the quality of my food. If it is edible and tastes good to me then I’m happy.
FQ3: If they refused, and you could eat at any restaurant you wanted as a consolation, which one would you choose?
Once again I don’t have a favorite restaurant. There haven’t been many restaurants where I haven’t liked the food. I guess I have an unsophisticated palate.
FQ KITCHEN: Share with us a favorite recipe or cooking tip.
I make a pretty good Apple Crisp (even though Firda may not like it) but I don’t have the recipe one me. Without any specific measurements it goes like this.
1. Peel and slice apples.
2. Mix apples with cinnamon and juice from half a lemon.
3. Mix flour, unsalted butter, brown sugar, rolled oats, more cinnamon and salt in a bowl.
4. Grease cassarole dish with butter.
5. Spread apples in bottom of dish.
6. Spread the mix from step 3 over top of the apples.
7. Cook at 350 for 45 minutes.
8. Take out and let cool for 20 minutes.
9. Eat and enjoy!
The type of apple you use makes a big difference on the final product. The last time I made this (two weeks ago) ended up not tasting as good as it usually does because of the apples I used. I can’t remember the name so I might make the same mistake in the future 🙂
Alright. I need to do some work. Later.

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  1. Hey, Granny smith apples are usually the best, because of their firmness, and tart quality. They don’t break down very easily.
    Not sure what you used last time, but I’d steer clear of and of the “Delicious” variety, since they are more for eating fresh than baking with.
    God, I’m a kitchen nerd. Sorry about that! Heh.