'Underneath'
This thread is for non-fiction TV, including but not limited to reality television (So You Think You Can Dance, Top Chef: Masters, Project Runway), documentaries (The History Channel, The Discovery Channel), and sundry (Expedition Africa, Mythbusters), et al. [NAFDA]
I'm pretty sure Sara identified the chicken ala king correctly, though -- basically chicken pot pie without the pie.
Sort of. The sauce is creamier, and usually includes sherry. Plus mushrooms and green peppers. It's another way to use leftover chicken, essentially, and it is YUM.
We serve it over English muffins, but you could serve it over rice (I guess) or noodles.
ooh, AmyLiz's version actually sounds good! most versions of it I'm familiar with are served to large groups and are not good.
Sort of. The sauce is creamier, and usually includes sherry. Plus mushrooms and green peppers. It's another way to use leftover chicken, essentially, and it is YUM.
so, kinda like lobster newberg?
Chicken ala King can be very good, if made properly. If you're getting it at say, a hospital cafeteria or some such? Not so much.
That does sound seriously tasty. I'm still resolute in my non-meat-eating ways, but the thought of any savory foodstuff in a cream sauce involving sherry, plus mushrooms and green peppers, is playing havoc with that resolve.
I bet you could do some sort of non-meat variation.
I'm still resolute in my non-meat-eating ways, but the thought of any savory foodstuff in a cream sauce involving sherry, plus mushrooms and green peppers, is playing havoc with that resolve.
You could probably up the mushroom quotient and get a pretty good veggie equivalent.
You might be able to use one of the Quorn products for the chicken. They are surprisingly chicken like for fake meat.
Tim Gunn - v. brief interview.
I would not have called most of those dishes "comfort food." I would have called them American Cafeteria Food. And sponsored by Crestor or not, "low cholesterol" is a stupid challenge, especially if they weren't going to have a nutritionist on staff to define "low" and make the chefs stick to it. Healthy/modern is an achievable goal that makes sense, and that's what they should have done.
I think the problem with Micah's dish wasn't that it wasn't meatloaf, it was that it tasted bad. The judges have always been pretty willing to overlook dishes that didn't quite meet the challenge rules if they've been served good food -- the dishes that get you sent home are the ones that don't taste good. And nobody who knows anything about cooking should be making meatloaf using only ground sirloin.