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90210 vs. Melrose Place: Which Was More Scandalous?

BuzzSugar — Wed, 04 Nov 2009 09:30:12 -0800

This week's CW drama block may have its share of cool guest stars like N.E.R.D. and Samantha Ronson, but, on the whole, it's a total mess. On the one hand, you've got the unstable girls of 90210 having emotional breakdowns at the drop of a hat; on the other, the Melrose Place residents are busy sneaking around to cover up their crimes. Personally, I was a bit annoyed by all the over-the-topness - especially you, Annie. Oh, and you, Ivy. But hey, at least it gives us a few surprising moments.

Ready to dissect each show and decide which packed more punch? (Warning: major spoilers!) Take a peek at my arguments and then weigh in with your own when you read more.

90210 point: Sasha is officially a nut job. First she tells Dixon that she's pregnant, but when Debbie gets wind of it, she questions Sasha even further to catch her in her baby lies. But the best part? When Debbie says the line, "It starts with you're not pregnant, and it ends with stay away from my son." Oh, snap! Congrats Debbie, you just went up a notch on the list of cool TV moms. Sasha backs off, telling Dixon she had a "miscarriage."
Melrose Place counterpoint: Did David kill Sydney? They sure try to make it seem that way. David tells Ella that he was blackout drunk that night after finding out that Syd was sleeping with his father - and then he has a flashback where he wakes up with blood all over himself and a knife in his hand. I gasped a little over the big reveal, but I'm not entirely convinced that David wasn't set up by someone else.

90210 point: Annie is getting in way over her head with Jasper, and unfortunately, she seems much too insecure to dig herself out. When Navid hears that Jasper is a dealer, he tells Annie and she confronts Jasper about it. Jasper wigs out, making Annie cry and beg forgiveness. Later, we see Jasper selling drugs to someone, so we know the rumors are true. For more on his buyer, keep reading.
Melrose Place counterpoint: Jonah makes out with Kendra, the hot movie producer, literally within the first five minutes of the episode. (That didn't take long.) He stops things from going further, but when he comes clean to Riley, he gets on her case again for her kiss with Auggie. She apologizes profusely, but the damage has already been done. By the end of the episode, I was thinking, Wait, did they actually just break up?! I don't think so, but if you stuck around for next week's promo, things do not look good for the engaged couple.

90210 point: Jen is back, throwing around her prima donna wicked attitude. She walks in on Ryan during his date with the bartender from the previous episode and goes into attack mode with the verbal jabs. ("You look older closer up.") Ryan is actually turned on by her jealousy, and the two become exclusive. But what I can't understand is why, after he knows that she lies, does he actually trust her story about Liam coming on to her? He totally buys it!
Melrose Place counterpoint: Auggie finally gives his a-hole boss Marcello a piece of his mind, er, fists. Marcello passes off one of Auggie's recipes as his own, and then he makes a few lewd comments about Riley - and you know how Auggie feels about Riley. He starts swinging, knocking Marcello out. Back at the apartment later, Violet shows up, and in a moment of what I can only blame on Auggie's emotional distress, the two finally knock boots. I'm guessing this means we'll be seeing Violet's worst kind of crazy very soon (right before she and Auggie say sayonara).

90210 point: Adrianna is inching closer to her previous life of drug use. It starts when she plays a song asking for Navid's forgiveness. (So cheesy!) He turns her down, so she continues sulking in bed, sobbing. Silver and Naomi want her to go to a meeting so she can stay clean, and with due concern - at the end of the episode, we see her buying from none other than Jasper.
Melrose Place counterpoint: Ella's squeaky-clean client, Jessie, is hospitalized with major cocaine in his system, so she begs Lauren to write a fake report citing an allergy as the cause of his stay. Lauren refuses. (Anyone else confused about why Lauren continues to take the high road, despite her side prostitution gig?) Ella then discovers a wad of cash in Lauren's room and realizes her Pretty Woman secret. Of course Lauren denies the accusations, but no matter - Ella decides to let her star take the fall anyway and promises to never question Lauren again.

90210 had way more melodramatic outbursts, but those ladies were so crazy that it kind of turned me off. (You girls give women a bad name. Even Violet seemed normal this week compared to you.) So I'm giving this week to Melrose by default: I was genuinely shocked at David's bloody flashback and the fact that Jonah has suddenly broken out of his perfect-fiance persona. I expect scandal from someone like Auggie or Ella, but from Jonah? Come on!

Do you disagree? Were you actually loving all of the melodrama on 90210?

Don't forget that you can also keep the conversation going over in the 90210 Superfans group in the Buzz Community. Check it out!

Photos courtesy of The CW

Fasy & Easy Dinner: Turkey Burgers With Mustard Sauce

partysugar — Fri, 21 Aug 2009 08:00:09 -0700

One can never have too many turkey burger recipes: they're simple, versatile, and crowd-pleasing. The secret ingredient in this variation is honey mustard. It not only flavors the patties, but when combined with mayonnaise, it makes for a creamy sauce that slathers the bun. Although the recipe tops the burgers with avocado and tomato slices, you could throw in a number of typical add-ons from caramelized red onions to Muenster cheese. Place this burger in your recipe collection when you read more.

Turkey Burgers With Mustard Sauce
From Better Homes and Gardens

Ingredients

5 Kaiser rolls or hamburger buns
1 lb. uncooked raw turkey
1 egg, lightly beaten
3 Tsp. honey mustard
1/4 tsp. each salt and black pepper
1 Tsp. olive or vegetable oil
1/3 cup light mayonnaise
1 medium tomato, sliced
1 medium avocado, pitted, peeled, and sliced

Directions

For bread crumbs, in blender or food processor coarsely process one roll.
In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties.
In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F).
In a small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top.

Serves 4.

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How Do You Make Garlic Bread?

partysugar — Mon, 18 May 2009 03:30:07 -0700

Garlic bread is one of my all time favorite foods. I love the crisp crunch of the toasted bread smothered with tangy garlic. When I make garlic bread I don't have a set recipe that I follow; I usually just use what I have on hand. Sometimes I'll top the bread with parmesan cheese other times I'll make an herb butter and spread this on a baguette. However, lately I've been feeling uninspired.

Now when I make garlic bread, it tastes the same - my garlic bread has become boring! That's why I'm wondering, how you make garlic bread? Please share your secrets below.

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Free Today: KFC's New Kentucky Grilled Chicken

YumSugar — Mon, 27 Apr 2009 03:30:39 -0700

To celebrate the highly anticipated launch of its new Kentucky Grilled Chicken, fast food chain KFC is giving away gratis pieces of grilled chicken to customers today.

Apparently, the new recipe is just as top-secret as the Colonel's original fried chicken recipe. It's marinated and seasoned with a blend of six herbs and spices, then slow-grilled in a proprietary oven. I've been curious about this healthier version of chicken ever since it first came out a few weeks ago, so today will be the perfect chance to put it to the test.
What about you: Have you tried the chicken yet? If not, will you be sampling it for free today?

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How To Host a Chili Cook-off

partysugar — Tue, 04 Nov 2008 09:00:40 -0800

Yesterday morning I had the pleasure of speaking with three of San Francisco's busiest chefs, the men behind the PlumpJack restaurant kitchens. Jack Falstaff's Jonnatan Leiva, PlumpJack Cafe's Rick Edge, and Balboa Cafe's Jose Lemus each stopped by Balboa to deliver a batch of their ultimate chili. The chefs, along with the firefighters of Station 16, are taking part in an annual chili cook-off, benefiting the San Francisco Firefighter Toy Program. Each chef submitted a recipe for a different type of chili. From now until Friday, November 7th, diners at Balboa will have the chance to sample all four and vote on their favorite. If you don't live in San Francisco you may not be able to taste the chili, but you could host your own chili contest! A chili cook-off is the perfect alternative to a formal Thanksgiving dinner or ideal for game day. To check out my ideas for hosting your own chili cook-off and the PlumpJack chefs' tips for making the best chili, read more.

When Hosting:

Start by asking a few friends (who enjoy cooking) if they would like to submit a recipe for your contest. Be sure you have enough space to keep the chili warm. For example, if four guests are bringing chili, you'll need four stove tops or oven space for several large pots.
A batch of chili serves a large group, so invite a bunch of people over to be judges.
To ensure that the kitchen isn't over crowded, have guests bring the finished chili dish.
Keep the menu varied and interesting by assigning each chef a different type of chili. The Balboa menu includes a beef chili, a pork chili, a vegetarian chili, and a super spicy chili.
Set up a toppings bar with grated cheese, sour cream, charred limes, chopped cilantro, tortilla chips, cornbread, etc.
Make the judging anonymous. Give each chili a letter. Print out score sheets and grade the chilis based on taste, texture, smell, color, etc.
Decorate with dried corn and colorful chili peppers.
Serve plenty of cold beer.
Have prizes (a bottle of wine, a limited-edition flavor of Tabasco) for the winning chili.

When submitting a chili recipe:

Keep the recipe simple.
Get a good flavor base by slowly cooking the onions and garlic.
When making vegetarian chili use a lot of vegetables. Grilled mushrooms and grilled tofu are hearty substitutes for meat.
For maximum flavor-melding, cook the chili for a long time. If you need more stove top space, cook the chili in the oven.
Roast chili peppers before adding to the chili.
Take the time to brown the meat before adding it to the chili pot.

Have you ever hosted or attended a chili cook-off? What is your secret for making the perfect chili?

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Interview With Michelle Duggar: Mother of 18 (Part IV)

LilSugar — Mon, 26 Jan 2009 07:00:00 -0800

In their spacious abode for their big brood, the Duggars have two kitchens - one for looks, a "pretty" place to make smaller meals and another for the more industrial cooking required when you have so many mouths to feed. Jim Bob and Michelle's book, The Duggars: 20 and Counting! ($11) is filled with recipes for their clan's favorite meals and thirst quenchers - from tater tot casserole to poor man's pizza and snow ice cream to lemonappleade.

There are even some thrifty ones for how to make household products like laundry detergent and inventive baby wipes from paper towels and an old ice cream bin. While chatting with the mama of 18, Michelle told us her thoughts on eating organic, how she stays trim between babies and even let us in on her very basic beauty regimen.

lilsugar: There's a big movement in parts of the United States to eat local and organic, but many of your recipes include canned or processed ingredients - do you not believe in that type of diet or is it an economical decision?

Michelle Duggar: We probably don't eat as healthy as we should. If we were trying to feed our large family, it would be a lot more expensive to do so. Our health and our children's health have been very good. We don't eat organic, but we do make wise choices with our food, we do eat candy and cookies occasionally, but it's not day in and day out. I will admit, I like ice cream so I consider a freezer without it not properly stocked. Overall, we eat a lot of vegetables and fruits and our meals have a lot of whole grains, we use brown rice and make our own bread after grinding our wheat. We have salad just about every meal and on any given occasion, we're going and buying five more bags of apples, but they're not organic (laughs). We also cook with ground turkey and season it so it tastes really rich. But, we also love dill pickles and pretzels as snacks.

To see Michele's way for losing her postpartum pounds and what surprised her most about motherhood, read more.

lilsugar: I read that you stay trim between babies by being a lifetime member of Weight Watchers. Despite the stress that comes with having 18 children, you look incredibly youthful. What's your secret?

Michelle Duggar: I guess that the children keep you young running and keeping up with them. Losing 40 pounds years ago made me so much more energetic and eating high fiber and low fat. I still have a sweet tooth, but I satisfy it with Fiber1 and fudge bars.

lilsugar: Do you have any favorite products? I know you make your own detergent, do you make your own soap or beauty products as well?

Michelle Duggar: We don't make our own soap, but I've used Ivory soap forever. And then Lubriderm lotion. I have dry skin and I've used it from way back when the dermatologist said to use the one without scent. So every night, I put another coat on my face whether I get a shower or not! (laughs) And, I'm really bad, I don't take my makeup off every day. I put the lotion right on top and go on!

lilsugar: You know you're a mother when ______?

Michelle Duggar: You can't go to the bathroom without somebody knocking on the door saying, "Are you in there?"

lilsugar: Why didn't anybody tell me _______ about motherhood?

Michelle Duggar: How little sleep you learn to live on. Actually, the baby slept until six in the morning last night. I put her down at 11 o'clock and I woke up at 4:30 thinking why did she not wake up.

lilsugar: How much sleep do you get?

Michelle Duggar: I'm getting about three hour stretches or four. But sometimes she'll go six hours and I'm amazed, especially with breastfeeding.

lilsugar: What's the best trick your mama taught you?

Michelle Duggar: To be organized. My mom was such an organizer and I'm not. Things are never where they are supposed to be around here. We have a place for them, but everybody is always using them and they don't get back to where they belong.

lilsugar: Helicopter mom or free-range kids?

Michelle Duggar: I feel like I train them and I want them to be responsible and stand on their own, but it takes some time before you can cut them loose!

To read our full interview with Michelle, check out these posts. The Duggars: 17 Kids and Counting airs on Tuesday nights on TLC. For more information on the Duggars, check out their website.

Courtesy of TLC

All the News That's Fit to Eat - Feb. 25, 2009

YumSugar — Wed, 25 Feb 2009 12:50:47 -0800

Even pizza delivery chains are proclaiming this year to be the worst they've ever seen. - Wall Street Journal
The rib-sticking recipe for this Latvian cabbage pie has traveled around the world. - Boston Globe
Harold McGee answers the question: How much water do you need when cooking pasta? - New York Times
Chef Jeremy Fox of Ubuntu in Napa, CA, is paving the way for vegetarian cuisine. - Washington Post
In a taste test of canned tomatoes, find out which variety came out on top (not San Marzano!). - San Francisco Chronicle
Learn the secrets to making sensationally crunchy vegetable chips at home. - Chicago Tribune
Now that slow cookers have gotten a makeover, they've become instrumental in a new movement. - Los Angeles Times

Source

Join My New Group: Lite'n it Up, Healthy Snacks

FitSugar — Tue, 27 Feb 2007 07:25:17 -0800

Big news folks: I have started a new group!

I noticed that you guys were posting lots of fab recipes in the Snack Attack Group that were more than just snacks so I put two and two together and thought, "Hey, we need a healthy recipe group!" Brilliant!

Do you have a tried and true, scrumptious, healthy and low-cal recipe to share? We'd all love to know and learn your secrets so come and join Lite'n it Up and share your healthy (and tasty) recipes with everyone. It can be your own recipe or one that you've "cleaned up" to make it healthier than the original. Maybe you've learned how to clean up tuna salad or maybe even brownies (now that I've gotta see)? Share it here!

User Butrfly4404 already added this fabulous, AND HEALTHY, recipe for Applesauce Oatmeal Muffins. For the recipe read more

Applesauce Oatmeal Muffins
Ingredients:
1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1/2 cup unsweetened applesauce
2 egg whites
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 tsp. cinnamon
1 tsp. sugar
raisins or nuts (optional)

Directions:
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.

Good info to know:
Number of Servings: 12
Recipe submitted by SparkPeople user JOJOMKE.
Calories: 93.5
Total Fat: .5g
Carbohydrates: 20.5g
Protein: 2.9g

Some notes from Butryfly4404:
*Add-in - I have a nut allergy, so I couldn’t tell you how it turns out with nuts. However, I used Craisins once and didn’t like the way they turned out. My favorite thing to add is a bunch of cinnamon. I just add how ever much looks good into the dry mix.
*Toppings - I added the cinnamon sugar mix to the tops once, but it made them very sticky. The best topping I’ve tried was mixing a bit of oats with just a little milk and sugar and lots of cinnamon…I added that to the top before they were done baking and it turned out really yummy – but a lot more work.
*Baking - I use muffin liners instead of spraying the pan, but I’ve found you can’t take the paper off properly until they’ve cooled for hours on end (overnight). So, that is a preference thing, I think.
**Also, they are not kidding about not over-mixing.

Yum! Thanks Butryfly4404! Can't wait to try them!

Going Inside the Cooking Loft With Alex Guarnaschelli

partysugar — Thu, 28 Aug 2008 09:00:12 -0700

This weekend the Food Network debuts its newest show, The Cooking Loft. Like Secrets of a Restaurant Chef, the host of the show, Alex Guarnaschelli is the head chef of a popular New York City eatery, Butter. The Cooking Loft is an interactive show in which Alex teaches a group of students how to make several dishes with a specific ingredient. After watching an episode of the show, I was excited to speak with Alex on the phone. To find what she had to say, read more.

Alex was exposed to food from an early age because her mom was a cookbook editor. She's worked at acclaimed restaurants in New York and Los Angeles, but it was her appearance on Iron Chef America that started her relationship with the Food Network. She refers to the network as "one big happy family" and is nervously awaiting the debut of her show.

PartySugar: With your show what are you hoping to teach the American people?
Alex Gauranaschelli: I think the most important thing people should learn from my show is how fun and easy cooking can be. All you have to do is something simple, make things special, more unique, more flavorful.

PS: What's your criteria when considering dishes to feature on your show?
AG: The show is topic driven. We have a very unique format. We first choose the ingredient - tomatoes, chicken, etc. - and than I pick my favorite recipes. I like to take a different approach, to teach people how to reinvent ingredients, reinvent the basics.
PS: Are you worried about how the New York restaurant industry will respond to your show?
AG: I find the New York restaurant industry to be one big family. I'm hoping it will be well-received, but honestly I'm more worried about how my tomato recipes will look.

PS: What is your guilty pleasure food?
AG: What? Like stuff I keep hidden from other people? My homemade guilty pleasure is my mom's chocolate cake with caramel, we feature the recipe on the show. Of processed foods, it's a tie between Cool Ranch Doritos and Oreos. They are actually really good together. I like to make a little sandwich. It's quite appetizing, you get all salted up with the chips and cool it off with the sweet oreos.

PS: What did you have for lunch today?
AG: I'm glad you asked me! I had a really chefy lunch. I had a salad with lolla rosso [a type of lettuce] and shallots. I made an omelette with local eggs and goat cheese and I cooked it really slowly until the goat cheese melted, then I rolled it up and put it on top of the lettuce. It was so good, it was like a religious experience.

PS: Beer or wine?
AG: Wine.
PS: Cookie or cake?
AG: Cake
PS: Soup or salad?
AG: Soup
PS: Iron Chef or Top Chef?
AG: That's cruel! Iron Chef.
PS: Los Angeles or New York?
AG: New York
PS: Butter or olive oil?
AG: Butter
PS: Potatoes or pasta?
AG: Pasta
PS: Truffles or foie gras?
AG: Truffles
PS:Crème brulee or panna cotta?
AG: Neither, creme caramel.

Source

Fast & Easy Dinner: Chicken With Pear and Leek Sauce

partysugar — Wed, 22 Oct 2008 11:00:23 -0700

Wow your family midweek with this delicious chicken dinner. Flavorful chicken thighs are topped off with a scrumptious leek and pear pan-sauce. Currant jelly is the secret ingredient that gives the quick sauce a smooth texture and rich taste.

If you dislike chicken thighs, feel free to use chicken tenders or breasts, but note that the cooking time will differ. To check out this tasty recipe that highlights some of Fall's fabulous bounty, read more.

Chicken with Pear & Leek Sauce
From Eating Well

Ingredients

1 large leek, white and light green parts only, thinly sliced
4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed*
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 large firm ripe pear, peeled and diced
3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 tablespoons currant jelly
1/4 cup chopped walnuts, toasted**

Directions

Place sliced leek in a colander; rinse and drain well.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes.
Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.
Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted.
Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.

Serves 4.

NUTRITION INFORMATION: Per serving: 333 calories; 18 g fat (3 g sat, 7 g mono); 76 mg cholesterol; 20 g carbohydrate; 23 g protein; 3 g fiber; 530 mg sodium; 288 mg potassium.

*You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

**Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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