Comments on: the duds of summer http://smittenkitchen.com/2008/09/the-duds-of-summer/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Randie http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-1183082 Randie Mon, 21 Nov 2011 20:31:06 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-1183082 Haha your "bad" recipes look better than my good ones! I would still like to try the pasta salad tomatoes. Haha your “bad” recipes look better than my good ones! I would still like to try the pasta salad tomatoes.

]]> By: Raphaelle http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-625299 Raphaelle Wed, 27 Apr 2011 18:56:06 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-625299 My father, a chronic mayonnaise-hater, makes an oil-based potato salad, and his trick is to use big, rather floury potatoes rather than new potatotes, and then to throw in chopped pickled herring with the dressing to keep it moist. Pickled herring is not everyone's cup of tea, but it's flavorful and certainly never dry. My father, a chronic mayonnaise-hater, makes an oil-based potato salad, and his trick is to use big, rather floury potatoes rather than new potatotes, and then to throw in chopped pickled herring with the dressing to keep it moist.

Pickled herring is not everyone’s cup of tea, but it’s flavorful and certainly never dry.

]]> By: joant http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-518026 joant Sun, 02 Jan 2011 14:52:21 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-518026 Happy New Year Deb! This belongs under "Mark Bittman" duds - but the link seems to be broken. Love-hate relationship on my end. Some of his recipes (swear his sauteed soft-shelled crab with wine and capers are the best I've ever had...and so easy); vegetable fritters and a couple of others I salivate over. However, I sometimes make things and go....are you kidding, Mark? The other night was no different...(not one but 2 of his dishes!!!!)...and the baby artichoke provencal. Big mistakes. I'm so happy to have found this section on your site. We always want our creations to be show-stoppers, don't we. Isn't it infuriating when they're duds?! Time, money and mediocrity not to mention leftovers that you want to have nothing whatsoever to do with. There should be a law. Thank you for letting me know....it's not just me. :) JT Happy New Year Deb!
This belongs under “Mark Bittman” duds – but the link seems to be broken. Love-hate relationship on my end. Some of his recipes (swear his sauteed soft-shelled crab with wine and capers are the best I’ve ever had…and so easy); vegetable fritters and a couple of others I salivate over. However, I sometimes make things and go….are you kidding, Mark? The other night was no different…(not one but 2 of his dishes!!!!)…and the baby artichoke provencal. Big mistakes.

I’m so happy to have found this section on your site. We always want our creations to be show-stoppers, don’t we. Isn’t it infuriating when they’re duds?! Time, money and mediocrity not to mention leftovers that you want to have nothing whatsoever to do with. There should be a law. Thank you for letting me know….it’s not just me. :) JT

]]> By: Linda http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-321713 Linda Tue, 22 Sep 2009 21:09:17 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-321713 First off, congratulations to you and Alex and welcome Jacob! I know I am way late in the game, but thanks for the post - I am always hugely disappointed when a dish comes out as 'eh'. Looking at the bright side, that means that most come out much better though! About the mushrooms: I cook up black trumpet mushrooms as often as I can get my hot little hands on them. - I expect that they are much more readily available (and fresher, not to mention cheaper) here in Northern California. The key to these (and most other mushrooms) is to use dry heat, rather than sauteeing in butter. Those little guys are full of water and wil get slimy otherwise. try it even on a regular mushroom - it makes a big difference. First off, congratulations to you and Alex and welcome Jacob!

I know I am way late in the game, but thanks for the post – I am always hugely disappointed when a dish comes out as ‘eh’. Looking at the bright side, that means that most come out much better though!

About the mushrooms: I cook up black trumpet mushrooms as often as I can get my hot little hands on them. – I expect that they are much more readily available (and fresher, not to mention cheaper) here in Northern California. The key to these (and most other mushrooms) is to use dry heat, rather than sauteeing in butter. Those little guys are full of water and wil get slimy otherwise. try it even on a regular mushroom – it makes a big difference.

]]> By: Elizabeth http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-259098 Elizabeth Mon, 23 Mar 2009 02:24:36 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-259098 I made the asparagus pasta dish, slicing the asparagus lengthwise with a knife. In order to spruce it up a bit, I added onions, and used a rose wine instead of the water. Additionally, I added white beans to give it a little more heft (it was a post-workout dinner). Overall, it was still a very mild dish but not a dud. I think maybe using a dry white wine or maybe lemon juice and maybe making a creamier sauce. I made the asparagus pasta dish, slicing the asparagus lengthwise with a knife. In order to spruce it up a bit, I added onions, and used a rose wine instead of the water. Additionally, I added white beans to give it a little more heft (it was a post-workout dinner). Overall, it was still a very mild dish but not a dud. I think maybe using a dry white wine or maybe lemon juice and maybe making a creamier sauce.

]]> By: Shannan http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-255387 Shannan Sun, 15 Mar 2009 00:40:15 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-255387 i JUST had a whole "meh..." dinner. I bought Mark Bittman's "The Best Recipes of the World" and had only cooked a few things out of it. SOOOO I decided I was going to a do a Japanese meal completely out of the book. Miso, Rice Balls, Cuke/Onion/Chix Salad, Fresh Octopus Confit. Not one thing was praiseworthy. The meal was downright dull... not BAD, but ho-hummy after lots of work. I was depressed. (other recipes were good - I am not dissing Mark) I did like you do, the next day I went to my "go to's". Today I am prowling for new "Go To's" (with a brief and somewhat satisfying foray into someone else's disaster stories. *the stuffed toms may have been ick, but your tomatoes are so lovely. I pine for Spring and Summer. i JUST had a whole “meh…” dinner. I bought Mark Bittman’s “The Best Recipes of the World” and had only cooked a few things out of it. SOOOO I decided I was going to a do a Japanese meal completely out of the book. Miso, Rice Balls, Cuke/Onion/Chix Salad, Fresh Octopus Confit. Not one thing was praiseworthy. The meal was downright dull… not BAD, but ho-hummy after lots of work. I was depressed. (other recipes were good – I am not dissing Mark) I did like you do, the next day I went to my “go to’s”. Today I am prowling for new “Go To’s” (with a brief and somewhat satisfying foray into someone else’s disaster stories. *the stuffed toms may have been ick, but your tomatoes are so lovely. I pine for Spring and Summer.

]]> By: Aunt Leslie http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-169655 Aunt Leslie Sat, 13 Sep 2008 23:54:23 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-169655 I'm not sure how I found your website but I love it. My nieces (age 8,9 and 10) come over every Friday to cook and spend the night. Since we met you we have started making your recipes for dinner and then for Sat breakfast -- and we love you. How do you have time for all that you do? You amaze me. And thank you -- for the great pictures, the wonderful tips, and the awesome recipes. We love you, love you, love you. Oh, remember how you have to take turns with kids -- who sits in the front seat? who sets the table? who gets the guest bed? Well, now we have: Who gets to print the recipes from Smitten Kitchen? Of course we all vote on what we are cooking. Blessings on you and your spoons. I’m not sure how I found your website but I love it. My nieces (age 8,9 and 10) come over every Friday to cook and spend the night. Since we met you we have started making your recipes for dinner and then for Sat breakfast — and we love you. How do you have time for all that you do? You amaze me. And thank you — for the great pictures, the wonderful tips, and the awesome recipes. We love you, love you, love you. Oh, remember how you have to take turns with kids — who sits in the front seat? who sets the table? who gets the guest bed? Well, now we have: Who gets to print the recipes from Smitten Kitchen? Of course we all vote on what we are cooking. Blessings on you and your spoons.

]]> By: Meg http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-163634 Meg Tue, 09 Sep 2008 17:58:35 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-163634 I love your web site. So glad I found you and your wonderful commentary about food I love your web site. So glad I found you and your wonderful commentary about food

]]> By: kelley http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160580 kelley Mon, 08 Sep 2008 18:14:21 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160580 love these posts! it's hard to trust food bloggers who say every recipe is the bee's knees. love these posts! it’s hard to trust food bloggers who say every recipe is the bee’s knees.

]]> By: Tracey http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160319 Tracey Mon, 08 Sep 2008 14:09:08 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160319 Totally with you on the Panzanella "Verde" from Epicurious. We were very disappointed with it. We'll stick to our own panzanella recipe to which I now add arugula. Yum! Totally with you on the Panzanella “Verde” from Epicurious. We were very disappointed with it. We’ll stick to our own panzanella recipe to which I now add arugula. Yum!

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