FE: What is your kitchen like now?
TC: I hope its creative, but more than likely its desperate. I get bored easily, so I like to try new things but really, the biggest reason I am a cook is because I like to eat, which is to say that my inherent talent is eating, not cooking. Trying new things typically leads to a messy kitchen and a pleading look from my husband.
My kitchen is small so I stay away from a lot of gadgets or things with one use (if I can help it). Luckily I have great pans and great knives so I figure almost everything else is negotiable. The one thing I am most grateful for is our garbage disposal…of course I toss EVERYTHING down there..so occasionally a clogged garbage disposal is our adventure for the evening.
My spice cabinet is a site to behold. I liken it to an artist’s palette, no discernible organization to anyone but the artist. I know what’s in there, I know exactly where it is, when I bought it and how much is left.
FE: What type of people read your blog?
TC: I am so inspired by the people who read my blog. They are from all over the world. They are food aficionados and smart. I can’t tell you how often I get ideas from those who comment on my blog. My readers are remarkably loyal and they are people who appreciate good writing about food, but don’t define a blog exclusively by its recipes. My blog is different in that way, so my readers are different. They have the time and desire to read about food, to see if it challenges their ideals or not.
One of the great joys of blogging is the actual relationships I’ve created through my blog. I’ve even met some of my readers. I mean, its a fabulous community and feel so incredibly lucky to have a whole new group of foodie friends.
FE: What comes to mind when you hear the word bacon?
TC: Hackneyed. Top Chef. Yum. Breakfast.
FE: What is your favorite restaurant and why?
TC: I really hate this question. My favorite restaurant changes with my mood, my place, my budget. I almost never eat in chain restaurants. I try to support local and fresh and whole. I am almost never the 1st to a restaurant, I want the chaos to die down before I go. Generally I prefer casual good food, though that’s not to say I can’t appreciate 5 star. And if its too crowded or too big, I generally pass. I really like intimacy with my meal. Here in Hawaii, two of my favorites are Town for dinner and Fresh Cafe for lunch or late night. There this funky bohemian Indian restaurant here call Maharani that is fantastic AND its BYOB which I think ROCKS.
In Phoenix I still love Pizzeria Bianco and in Scottsdale Green House or Zinc Bistro at Kierland. In Green Bay, its foodie lawlessness: its a hamburger place called Kroll’s that also has fried cheese curds, artery clogging just to walk into the joint. Along those same lines is Mother’s in New Orleans that has this crawfish ettoufee omelet that I can’t let go of. Every place I go I have a “regular” place, but its just too much to try and list or even narrow down.
FE: What is your favorite ingredient and why?
TC: Right now, I have to say….coconut oil. Its about as good for you as oil gets, even better than EVOO and it has a high flash point. It can be used very sparingly and works really well in Asian, Polynesian, Caribbean and even South American foods.
FE: What is your opinion of the current state of Foodtertainment?
TC: I think we’re now past the point of cooking talent and into the a phase where if your good looking and can speak to the camera, you can be on TV. I mean, don’t get me wrong, I watch my fair share of foodtainment, but sometimes I think “Do you have anything to offer besides a cute accent and a script? Do you have any unique ideas of your own?”
I wouldn’t mind seeing more Anthony Bourdain and fewer chicks who need to eat a sandwich. I mean, seriously, never trust a skinny person who says they love food. For that matter, never trust a skinny cook. By the way, Bravo, I can speak to a camera and it looks like I’ve eaten my fair share of sandwiches, so if your looking for someone in that niche, don’t hesitate to call my agent.