TaStE WiTh ThE EyEs: Sweet Land of Liberty!

7.03.2009

Sweet Land of Liberty!

Hot Dog with Mustard, Relish, Onions

Assorted Pickles

Potato Salad with Hard Boiled Egg

Chile con Carne with Onions and Cheese

Ronald Reagan Hybrid Tea Rose

Happy Independence Day!

20 comments:

That Girl said...: only you could make a hot dog look so gourmet.; July 3, 2009 11:32 AM
Tien said...: Looking at your blog always makes me hungry. -Tien :); July 3, 2009 12:50 PM
Chef E said...: Now I want a hot dog!!! An all american meal and all in three bites my hubby just said...; July 3, 2009 1:41 PM
Melissa said...: Happy 4th Lori!; July 3, 2009 3:06 PM
foodbin said...: I think this is a real authentic Hotdog that i would like to eat.; July 3, 2009 6:37 PM
Vagabonde said...: That looks like a good 4th of July meal. Since someone placed chopped onions on my hotdog at work once, I really like them that way – I use Vidalia onions though, so they are not so strong.; July 3, 2009 8:55 PM
Nina Timm said...: Enjoy this day.......I think America is going to change the world with your new president!!!!!; July 3, 2009 9:29 PM
T.W. Barritt at Culinary Types said...: Nothing like the classics! Happy 4th!; July 4, 2009 3:00 AM
OhioMom said...: Happy 4th of July Lori! We will be having burgers and dogs too, and some veggies from the farmers market :); July 4, 2009 3:02 AM
Erica said...: The hot dog looks great!!!Have a nice weekend.; July 4, 2009 6:07 AM
Manggy said...: Happy 4th of July LL! :); July 4, 2009 7:12 AM
~~louise~~ said...: Of Thee I Sing...

Happy Independence Day to you & yours Lori Lynn:); July 4, 2009 2:25 PM
FA said...: Happy 4th, LL.

I'm a purist when it comes to my dogs - mustard only!; July 4, 2009 3:42 PM
Cynthia said...: Happy Independence to you and the family!; July 4, 2009 11:44 PM
5 Star Foodie said...: Hope you had a great 4th of July weekend! I'm looking forward to reading your coming up restaurant reviews!; July 5, 2009 9:29 PM
Africantapestry and Myfrenchkitchen said...: hope you had a great day enjoying traditional meals...like this yummy hot dog...I haven't had one in MANY years, wish I had this one!
ronell; July 6, 2009 12:17 AM
Susan said...: Is that All-American yellow mustard I see there? Love the stuff. Sometimes Grey Poupon just doesn't cut it. Did Wilson get a weiner of his own?

Hope you had a great long weekend!; July 6, 2009 5:14 AM
Laurie Vengoechea said...: I can only imagine what a spectacular view you had of all the fireworks!!; July 6, 2009 9:20 AM
Pooja said...: Wow that looks so delicious! Your pics always make me drool! Hope you had a great weekend!; July 6, 2009 9:46 AM
TR Hughes said...: Hi,
I would like to share a Best Blog Award with you! I love your site. I will be posting it on my site for you to see/follow up with. Simply pass it along to honor your own favorite bloggers!
Check it out – http://www.guidetolifeforwomen.com.

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TR Hughes; July 9, 2009 9:24 AM

Julia Child Quotes - TOUJOURS BON APPETIT!

“You should never apologize at the table. People will think, ‘Yes, it’s really not so good.'"

"In France, cooking is a serious art form and a national sport."

"It's easy to get the feeling that you know the language just because when you order a beer they don't bring you oysters." Paul Child on speaking French

"I was 32 when I started cooking; up until then, I just ate. "

"Life itself is the proper binge."

"It was a Morsel of Perfection."

"I was in pure, flavorful heaven at the Cordon Bleu."

Julia Child sees herself on TV, July 1962, she saw room for improvement, and still she can say it was fun : "There I was, in black and white, a large woman sloshing eggs too quickly here, too slowly there, gasping, looking at the wrong camera while talking too loudly and so on...But it had been fun."

She has her own opinions on kitchen equipment: "Clairborne sniffed at our use of a garlic press, 'a gadget considered in some circles to be only one cut above garlic salt or garlic powder.' I happened to like garlic presses..."

Understanding Julia's captivation by French food: "This is the kind of food that I have fallen in love with: not trendy souped-up fantasies, just something very good to eat. It was classic French cooking, where the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, 'Food that tastes of what it is.' "

"You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always." Julia's instructor, Chef Bugnard at Le Cordon Bleu

"Oh, 'crise de foie,' that French sole was so delicious!"

Julia's passion comes through loud and clear as she describes a fish dish: "La Truite's true glory was the Sole a la Normande, a poem of poached and flavored sole fillets surrounded by oysters, and mussels, and napped with a wonder-sauce of wine, cream, and butter, and topped with fluted mushrooms. 'Voluptuous' was the word. I had never imagined that fish could be taken so seriously, or taste so heavenly."

Julia's unique way with words, on Crepes Suzette: "The creature named Suzette may or may not have been the mistress of the Prince of Wales, but whoever she was, she long ago inspired a magnificent dessert that is still one of our favorites."

"I am probably one of the few people around who saw the real Caesar Cardini making his salad. I was about 9 when my parents took me to his restaurant in Tijuana. They were so excited when big jolly Caesar himself came to the table to make the salad. And it was dramatic: I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over."

"With a handsome package such as Jacques's, you can neatly cut the top open at the table with a pair of scissors..." Julia on Salmon en Papillote

"There's no reason to be intimidated by the idea of making pâté. You can just think of it as meat loaf."

From Julia's dear friend Jacques Pepin, "You are what you cook."

"Understanding egg yolks will make you a master of hollandaise sauce."

Julia encouraging us not to be intimidated: "When you know how to saute your meat so it browns rather than steams, you're cooking. What's difficult about that? You heat the pan, you dry the meat, you don't crowd it into the pan, and you're browning it. Is that difficult?"

Food Quotes

"Ask not what you can do for your country. Ask what's for lunch."

Orson Welles

"Tell me what you eat, and I will tell you what you are."
Anthelme Brillat-Savarin

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
Charlie Trotter

"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "
Thomas Keller

"I love to make people happy."
Wolfgang Puck

"Fish sauce is to Vietnamese cooking as olive oil is to Italian."

The Little Saigon Cookbook by Ann Le

"I wish, I wish lunch could last forever...waiter, bring us one more bottle of wine..."

Jimmy Buffett

"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
Emeril Lagasse

"Gordon Ramsay makes me laugh because he knows that I'm not a chef."
Nigella Lawson

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
Mario Batali

"I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food."
Robert Mondavi

"No one who cooks, cooks alone. Even at his/her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers."
Laurie Colwin

"Food is a central part of our lives. It provides the body with fuel and raw materials for maintenance, growth, and repair. It draws together family and friends, anchors celebrations and rites of passage, and sometimes soothes the soul."
Ethan Becker

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7.03.2009

Sweet Land of Liberty!

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