First seen at Porcini Chronicles
1. What’s your #1 comfort food?
Please don’t laugh, because it’s a culinary abortion. Hillbilly beef stroganoff - to make a family sized batch, it’s 2 prepared boxes of Beef Rice-a-Roni to 1 pound of browned ground beef to one packet of prepared hollandaise sauce. Yum.
2. If you were on a deserted island, what one food would you want to have with you?
3. What is/are your signature dishes?
Chicken divine – I’ll have to make it soon.
4. It’s Friday night, and you don’t know what to cook. You opt for…
Soup and a sandwich. If I’m that indecisive, it’ll be all I have time to make.
5. What’s your biggest weakness when it comes to food?
Oh, so many. Knowing when to stop eating, knowing how to say no, knowing the difference between hunger and boredom.
6. What food can you absolutely not eat?
Liver. I hate it with a passion.
7. You need a drink. You grab a…
Normally, I’m purely a water girl. If you’re talking alcoholic, I prefer girly drinks like fuzzy navels and the like.
8. What’s the most decadent dish you’ve ever had?
Last year at the Taste the Future event, it was Roasted Duck Breast Foie Gras “Sliders” with Figs, Preserved Ginger and Port Wine Glaze, made by Chef Doug Miller at the Winding Hollow Country Club. Normally, I’m not a big fan of any of the individual ingredients in this dish, but put together, it was both decadent and delicious.
9. What’s your favorite type of food?
I really like ethnic cuisine – German, Italian, Indian, Asian, Puerto Rican, you name it, I’ll eat it. I like a lot of flavor in my food.
10. Favorite dish?
Changes frequently. Right now, bulgogi.
11. If your partner could take you to any restaurant you wanted, which one would it be?
Rao’s in NYC, which I hear is impossible to get a table at. As far as accessible restaurants, we hit the Shady Maple Smorgasbord in Blue Ball, PA every chance we get.
12. Are you a soup or salad person?
Soup, definitely. I don’t eat many salads, something I should set about changing. It’s not that I don’t like salads, per se, it’s just that any dressing I’ve had that’s worth eating has made what should be a healthy dish unhealthy. Soups pack a lot of flavor in a small package.
13. Buffet, take-out or sit-down restaurant?
Definitely take out, as long it’s a type of food that withstands take out well. With buffets, I never eat enough to make them worthwhile, with sit-down, I only end up eating half my food and packaging the rest anyway, and with takeout, it usually reheats well. I can’t always say the same for typical restaurant foods.
14. What’s the most impressive dinner you’ve ever made?
Last year’s Thanksgiving dinner. It darn near killed me, though.
15. Do you consider yourself a good cook?
Good enough, I suppose – but I’m no chef.
16. Do you know what vichyssoise?
Yes, but I prefer my potato soup hot.
17. Who’s your favorite TV cook?
Alton Brown, by a long shot.
18. Can you name at least three TV cooking personalities?
Sure, thanks to the Food Network. I miss Justin Wilson, though.
19. Homemade or homemade from a box?
Homemade. Made with local ingredients, if I can find them.
20. Name three or more other foodies you are going to tag.
I never tag because I don’t know who has already done this, but if you haven’t yet, and you’d like to, consider yourself tagged!