Time For A Food Post

as you enter the weekend and probably pig out. Have mercy.

Via Chris Clarke at Amanda's place

Food Update: Celebrity Cooks I Loathe

I am terribly sorry but I have been lax not bringing this to you in a timely manner. Mr. Sun gives us a Post I Wish I Had Written entitled The case for offing Rachael Ray described by Mr. Sun as "the hoof-mouthed culinary she-devil from Hades -- the sous-Satan from Hell's Kitchen." Personally I believe he was too kind.

If you read his piece the thing that seems to have driven him over the top is her shilling for Triscuit cracker recipes. Seems as how he was able to put cheese on a cracker without her help. Personally I cut her a little slack because the race for the remote whenever I spot her visage on the TV gives me a little exercise. Beyond that she is a booth babe, plain and simple, and nothing more. Well maybe a little more. She seems to be finding an audience.

Microwave Popcorn

is improved substantially with a dusting of freshly grated parmesan and black pepper.

A Confession from The Lazy Cook

Buy the pork loin, boneless, fatless, well trimmed, when it on sale for $1.99 a pound instead of the usual $5.99 a pound. Buy a couple and freeze them.

I'll let you do whatever you do, set the oven to like 425, cook it until it is 15-20 minutes before done. Then baste it with your favorite glaze. Oh yeah, this is the confession part.

So for your Apricot Herb Glaze you take one container of Gerber apricots with mixed fruit. Dump it into a bowl. No preservatives, no funky stuff, just puree. Add to that freshly ground black pepper to taste, a pinch of salt, and about 1/4 tsp. of McCormick Greek herbs. (Yes, they've mixed it for you. Oregano, rosemary, mint, garlic powder, and who knows what.) Mix.

Smear it on the close-to-done pork. You may use a spoon, spatula or a 1" paint brush from Sears, like I do. Throw the container in the trash so your guests never know. Enjoy!

A Really Bad Idea

Say you have three or four bottles of hot sauce laying around. Don't just splash it on the back of your hand and taste. By the third one your mouth is burning and numb at the same time.

Another helpful hint. Ask me how I know.

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