Comments on: Not-Thursday Night Smackdown: When am I?

By: Kay

Kay — Sat, 16 May 2009 15:27:47 +0000

I’ve just moved to a House On The Lake with a Big Fucking Deck on which I am putting a Big Fucking Grill this weekend. (Gimme a break, I just moved Monday.) This book goes on the “get that cookbook” list, and this recipe will go on that grill soon.

I can highly recommend martinis on the deck while looking at the lake.

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Fri, 15 May 2009 12:18:26 +0000

Checked out the Photographer, sounds amazing. Will keep an eye out.

This meal looks gorgeous, although the 40 minutes chopping thing is a little daunting. That said, it’s amazing how long chopping stuff up can take. I’ve not yet tried the whole ‘radishes and butter’ thing but I do love butter so I’m halfway to loving it…I tried roasting radishes the other day, can definitely recommend it for something new

By: michelle

michelle — Thu, 14 May 2009 19:06:15 +0000

karen, tectonic plate movement? or, they just got it wrong in the first place. lisa, it would be really good on fish. a nice, meaty white fish. geeking, why do more people not love radishes? they're just so...delightful. and i'm with you on the red cabbage. that shit is purple. tanis, yeah, but only because i'm really anal about uniformity and picturesqueness of the veggies. my knife skills are precise, but perhaps not so fast. think tortoise v. hare. vickylee, i hadn't thought of using the ramsay/monkey standard as a litmus test, but i might adopt that now.

By: vickylee

vickylee — Thu, 14 May 2009 17:59:31 +0000

My day has totally been made with the thought of Ramsay and a helper monkey in a sidecar. And I’ve stopped watching Hell’s Kitchen in favour of just reading your recaps. It’s more efficient, funnier, and less yelly.

All bad TV shows will now be judged as to whether the addition of Team Ramsay-Monkey will improve it enough to watch– I’m looking at you CSI: Miami.

I now feel like I should do something fancy-pants to my planned dinner of tacos tonight. I think bacon and chipotles ought to do it. But that’s neither here, nor there.

By: Tanis

Tanis — Thu, 14 May 2009 17:40:56 +0000

Forty minutes of chopping? Really?? I think if I spent that much time chopping, I’d probably forget what it was I was making by the time I got done. I’m not much into slicing and dicing. I guess it can be theraputic, but I can only take so much, then I just want to be done with it. Your salsa is beautiful though – out of season peaches and all, and the dish sounds fab.

By: kitchengeeking

kitchengeeking — Thu, 14 May 2009 17:39:01 +0000

pork, corn, sweet and crunchy stuff?

yum.

that’s what i want every meal. six meals a day. every day.

kudos to you on the radishes too. a seriously under-appreciated little peppery bite of goodness. of course, i love red cabbage (i always called it purple cabbage because, well, it was purple) because my mom used to put it in my lunch bag instead of chips. i should have known looooong ago that i was destined for 1) foodie living of some sort, 2) i would never be popular in high school, and 3) that would end up being a truly good thing.

in any case yur pork made me hungry. and i’m five hours away from dinner.

By: lisaiscooking

lisaiscooking — Thu, 14 May 2009 14:16:07 +0000

The peach salsa with radishes has me intrigued. I see that on some grilled fish at some point in my future.

By: Karen

Karen — Thu, 14 May 2009 13:55:16 +0000

And boot-knocking is an euphemism for what? Wait, I’m confused now… And how can the Everest go UP in height? Global warming, my ass!

Anyway, the recipe looks delish. Hmmmm, pork!