Columnist: Debbie Matthews

May. 13, 2014 @ 10:03 AM

That’s how I roll

I just turned 50 last month, so I now have the legal right to say this: Kids these days don’t know what they’re missing.    

Foods like Hydrox cookies, chocolate-peanut butter Oompa Loompas, Mickey D’s McFeasts, and Fruit Float; they’re all but a memory. 

When I was little, in the freezer section of most supermarkets was an ice cream cake.  


May. 06, 2014 @ 08:48 AM

Don’t be that guy

I am confident that you, gentle readers, are the perfect restaurant guests for whom every staff hopes.
But perchance you know someone who might benefit from a subtle refresher course (maybe you could leave this column where they will see it). I’ll be addressing this column to you, but we all know that I really mean “them.”


Apr. 29, 2014 @ 10:57 AM

Inventory story

Well, it’s official. The Kid is a bona fide adult. Our little chef has an awesome job in the area, cooking at an amazing restaurant, for an incredible executive chef.

And two weeks ago, my baby moved into a bright, shiny, new apartment.

We would have been overjoyed to have our own grown-up nerd living in the basement forever. But for some reason, living in a dirt-floored, spidery crawl space with expansive 4-foot ceilings didn’t appeal. 

 

Apr. 22, 2014 @ 12:30 PM

Food chat: gridiron edition

When I was in high school, there was a story about one of the coaches, Coach P.  Another coach took a honey bun off his desk and ate it.
When Coach P found out what had happened, he picked up the thief by his shirt, held him against the wall of the office, and growled a warning.


Apr. 15, 2014 @ 10:51 AM

In defense of excess

In some places it’s called speculoos, which kind of sounds like a medieval medical/torture device.

It’s also known as biscoff.  That reminds me of a wrestling move. “Holy Moses! He’s giving him the old biscoff maneuver! That’s gonna hurt!”

But to me, the very best name for it is cookie butter.

 

Apr. 08, 2014 @ 10:24 AM

Taking goulash to new heights

What if I told you that you could cook a dish better than a world-famous chef?
And what if I told you it’s a one-pot meal, that’s both cheap and easy?
The chef is Chef Boyardee, and the dish is beefaroni (wait … stay with me, I’m going someplace with this).


Apr. 01, 2014 @ 10:02 AM

I’m chopped to pieces

“Chopped” is a show on Food Network. Four chefs are confronted by three baskets with four mystery foodstuffs in each. With them, they must cook an appetizer course, then main course, and finally dessert. The time is limited, and the pressure is immense. 
After each round, one contestant is eliminated, so at the dessert cook-off only two remain.
The Kid and I are big fans of the show, and do lots of back-seat cooking.


Mar. 25, 2014 @ 10:03 AM

Rocket, ma’am

I always get blue around St Patrick’s Day.
While refrigerators all over the country are stocked with corned beef and cabbage, the fridge at Chez Matthews is barren.
I adore Irish boiled dinner. When there’s a steaming slab of pink beef within reach, I lose all shame and self-control.  I can eat my weight in that stuff.


Mar. 18, 2014 @ 09:13 PM

Return of the taters

Like every other right-thinking resident of the Bull City, Petey, The Kid and I miss Honey’s.  That quintessential Southern diner fueled and filled generations of locals.
When my friend Bosco attended Duke, he often dined there. 


Mar. 11, 2014 @ 09:25 AM

Smoke gets in your eyes

Nobody’s called the fire department yet; but eventually somebody probably will.
And when they show up, I’ll invite them in and offer them a taste of the best home-cooked steak they’ve likely ever had.
Last week I waxed rhapsodic about well cooked, freshly milled, Southern grits.  I mentioned that I like them topped with sliced steak and a light pan sauce.


Mar. 04, 2014 @ 10:28 AM

The nitty-gritty on Southern delicacy

In high school, I went to a CYO retreat. In the morning we were given powdered, scrambled eggs and grits. We all sat down outside to eat picnic style. 
Suddenly heads began popping up from all over the field. It looked quite like a convention of startled prairie dogs. 

As each person took a bite of their grits, they realized something was very, very wrong.


Feb. 25, 2014 @ 10:03 AM

¡Fiesta! (Mariachi not included)

Who doesn’t love a Mexican feast?  But making one at home is a giant hassle, with all the different dishes that go into it. It takes forever and turns your kitchen into something resembling a frat house on Sunday morning.
But, The Kid and I figured it out; with just a little work, and very little outlay of dough.


Feb. 18, 2014 @ 10:34 AM

Psych out

At the Matthews house, it’s not even a question.  We are true-blue Dukies.

Unfortunately, my fandom is heavily colored by my general dorkiness. As much as I dream about meeting Coach K, I’m also petrified that the opportunity would turn me into a full-on stalker, and I would spend my twilight years in the state pen. So, it’s probably best that I’ve never run into the great man.

 

Feb. 11, 2014 @ 09:53 AM

Hakkity hack

A hack is a tip or trick to make your life easier.
Want to play the theme from the Power Rangers on your cell? There’s a hack for that (press 3-3-2-3-9-3).
Have a big honking pimple on prom night? There’s a hack for that (dot with the liquid from an Advil gel cap).
Trying to open one of those impossible blister packs? Yep, a hack for that too (use a manual can opener).


Feb. 04, 2014 @ 11:03 AM

Healthy tidings of comfort and joy

There are a couple of food buzzwords that I think are ridiculous. One is “sexy”.   Antonio Banderas is sexy. A plate of risotto is not. Black suede, thigh-high boots with a 4 inch heel are sexy. A well-cooked, medium-rare steak, while beautiful and delicious, is not sexy.
The other word so over-used that it means almost nothing, is “superfood.”