In a funny post on a Seattle Post-Intelligencer reader blog, blogger Christina Hyun talks about growing up in an Asian household, and how her friends always told her that her house smelled better than their's did. On the flip side, Hyun always marveled at the huge quantity of bread/cereal/cookie products in her Caucasian friends' houses.

I can't relate as much to the cultural aspect, but as a kid, I was definitely envious of my friends' kitchens. My own mother tried to keep our diets pretty healthy, and flat-out refused to buy certain products (Fruit Roll-Ups, Ssips fruit punch, and Cookie Crisp cereal immediately come to mind). Other kids' parents often commented on my "healthy" appetite, as I downed cakes, cookies and fruit punch like it was going out of style. "Oh - my mom won't let us buy this stuff," I'd say, mouth half-full of Tastykake pie, red goo stuck to my chin. The mothers would nod warily as they added "Tastykake pies" to the grocery list.

As I got older, the rules loosened, and I heard rumors that my mom even allowed soda in the house - after I went off to college, of course. But by then the thrill was gone, and fear-mongering about obesity and diabetes had taken its place.

What about you? What products did other kids' kitchens have that made you green with envy? (Or were you that "other kid?")

Okay kids, here's a cookbook that is something of a blast from the past. Think yourself back to 1995, when everyone wanted Rachel's haircut and hoped against hope that Joey would someday say to them, "How you doin'?" That's right, today I'm featuring the classic, Cooking with Friends.

Mid-nineties kitsch aside, it's actually something of a serviceable cookbook, if you can believe it. The recipe names are sort of cheesy, with dishes ranging from "Call-Back Spaghetti and Meatballs" to "Fire Escape Flank Steak." But the ingredient lists are reliable and the instructions are clearly written and easy to follow. I wouldn't necessarily recommend heading out and buying yourself a copy of this book if you don't already have it. However, for those of you who have his one tucked into the far corner of your cookbook shelf, pull it out, dust it off and whip up a batch of "Phoebe's Fabulous Oatmeal-Raisin Cookies."

I was thinking about the Friends episode where Ross goes crazy because someone at work eats the "Moistmaker" turkey sandwich that sister Monica made for him, and oddly enough, I came across this recipe for the sandwich at fredericksburg.com (scroll down on their site), also inspired by the Friends episode. The secret is the slice of gravy-soaked bread in the middle! Recipe after the jump, along with a special video clip to get you in the mood.

Until I hit high school, my family ate dinner together nearly every night. I'm talking TV off, table set, glasses of milk, hands held for a moment of silence, dinner. I feel really lucky to have grown up with such a foundation of family meals and someday when I have kids, I hope to give them the same experience.

Both studies and common sense tell us that eating communally it good for us, so someone out there went and declared this week (September 16-22) National Eat Dinner Together Week. Sponsored by the National Pork Board (who oddly situated it in the middle of the Jewish High Holidays*) it is a good reminder to clear off the table, make a pot of soup, a roasted chicken or a stop at your local prepared foods market and sit down with your friends and family.

*The Jewish side of my family is highly secular. They don't think twice about eating pork products most of the year, but even they try to avoid them during the High Holidays. Seems like an odd choice on the part of the Pork Board.

via the Epi-log
Photo link

When a book goes so far as to put the phrase "from family and friends" in the title, you know it is going to be the type of book that a home cook can relate to. After all, we are generally cooking for our family and friends, aren't we? Brown Sugar: Soul Food Desserts from Family and Friends is the sort of cookbook that makes you want to cook for your loved ones, in addition to providing you with plenty of recipes that will put smiles on their faces.

The book is about soul food desserts and is, in fact, a follow-up to the author's previous work on that subject. The recipes have been collected from all over the country, so there is no regional bias towards any specific area, but the thread that connects everything is the "homespun style of African-American cuisine sprinkled with a healthy dose of brown sugar" - and while that sounds like a metaphor, there is quite literally brown sugar in just about every recipe in the book. They are all written in a casual, friendly style and are easy to follow. Some of the recipes include Raisin Oatmeal Cookies, Orange Buttermilk Pie and Burnt Sugar Ice Cream.

There is more than one way to cook a turkey, just as there is more than one way to cook just about every other type of meat, but because there is some pressure on Thanksgiving to produce a big, beautiful bird for family and friends, it's hard to know whose advice to take when prepping the turkey for the big day. If you roast it, should you brine if first? Should it be braised? Can you cook it in the microwave?

To answer these questions, you can take a look at the Turkey for the Holidays guide from the University of Illinois. They cover everything from turkey-cooking techniques, which includes guides on eleven good techniques and reasons to avoid a few bad ones, to turkey nutritional information and turkey history and trivia. Aside from the cooking techniques, which might be the most useful tips on the site for cooks, the turkey carving instructions are going to be helpful even if you buy your bird. The site seems to be a great Thanksgiving resource overall, and anything that helps decrease holiday stress really is something to be thankful for

If you just "watch" the game, this will be of little aid. Remember, it's early in the season; you'll have plenty of time to hone your hometown hand foods before the super bowl, which is sacred and has a its own set of game day gastro requirements. If you are an aficionado in for the season, take these tips and have a four hour tailgate party at home.

First of all you need a crockpot, a large T.V. at the very least, and probably cable. Where I live one of the Networks comes in unacceptably snowy via antenna. For quick, easy dishes check these crock recipes at Out of the Frying Pan. Use your imagination and plenty of cheese to personalize things. Food coloring, shaped or sculptured dipping foods, etc. Here are a few more tips:

• Watch with friends; if you drink, make it light beer. You'll get plenty of carbs and calories from all the snacks.
• Don't start throwing food at your friends until the third quarter. Don't throw cheese in any form, hors d'oeuvres dipped in cheese, or the crockpot.

Just last week, I posted about FoodCandy, a social networking service for foodies. Today I came across DueSpaghi.it or 2Spaghi, a social network of sorts where users create profiles and post recommendations for restaurants around Italy. None of it is in English, so hopefully your Italian language skills are good. Mine aren't, and so far I've just been reading pages translated by Google. I know, not always accurate, but at least I can get a feel for the service. Users can post comments on restaurants and create a roster of their favorite places, it seems. They have a blog and a small wiki that explains the service. There are also tag clouds of popular search terms, mainly for regions and specialties. Right now, the service appears to have about 150 users.

Wine reviews can sometimes be a bit... annoying. Once in a while, the flavors described in a review will actually come through in the wine, but more often than not the "crisp" flavor and "pineapple notes" are nowhere to be seen. Or, at least, they cannot be identified by the average wine drinker.

To actually get some use out of the reviews, we've come up with a game to play the next time you have some friends over. Print out a copy of the review and pour each of your friends a glass of the wine. As they sample it, get them to try and guess how the reviewer described it. They almost always involve a fruit or a wood, so that's a good one to guess, but you can get creative. Here's a review to get you started:

At Chowhound, there is an interesting discussion going on about dinner invitation etiquette. The question is whether you should extend an invitation to someone who probably will not be able to make it to the event. The chowhound who started the thread had a friend who was offended that she was not invited to a dinner, though she admitted that she probably would not have come anyway. On one hand, you might think that if she wasn't going to come, it does not matter whether she was invited. If she had decided to show up, though, it could have caused problems for the group, which was dining at a restaurant.

Excluding large events, like weddings, most dinner parties at restaurants or at home have a lot that depends on the dynamic of the group. When you are planning the party, you want to make sure that everyone will get along and that you have a good mix of people. You want to invite people who will get along and you have to know in advance how many people are coming in order to place a reservation or make the appropriate amount of food.

Personally, I think that the friend was out of line. Do you have to be included in every single thing a friend does? No - and if you're not going to come anyway, don't complain about it.

Imagine that you are considering dining at a restaurant you have never been to before. If all your friends like it and the professional critics like it, chances are reasonably good that so will you. When it comes down to it, though, your friends are not professional food critics. Whose advice do you place more weight on -- the friend's or the word of the person who gets paid to eat?

It is a difficult decision, because most people are inclined to trust the professional, the expert. As Sarah alluded to earlier, Jeffrey Steingarten said that he felt obligated to let go of his personal food preferences and hang-ups when he became a food critic. In order to see things from his perspective, to take from his reviews what he does, do we have to let go of our food preferences? Of course not. Everyone likes different things. The question is really why you would choose to take the "professional" recommendation. Their palate is likely to be different from your own, so why should it be a reliable source of advice for you?

Your son or daughter never eats bread crusts and refuses to tough either peas or pasta sauce. Picky eater, right? Maybe not. As children age they develop preferences about their food, based on flavor, texture and, eventually, political and nutritional preferences. Simply because a child refuses a food once, they are not necessarily a picky eater. Often, a food will have to be offered to a toddler or child from 5 to 10 times before they become accustomed to it. The kids who eat the foods are not really picky eaters. No child has been fooled into eating a carrot because it was crunchy like a potato chip – and any parent whose child was “tricked” into that had a child that wasn’t entirely averse to the carrot in the first place.

The really picky eaters are the ones who refuse to eat anything beyond boxed macaroni and cheese and peanut butter sandwiches well into their teens, possibly into adulthood. These eaters become more and more reluctant to try new foods.

But there is one thing that can convince them, even when parents cannot: the “cool factor.”