Alejandra Ramos is the writer behind the food blog Always Order Dessert, which features original stories, recipes and photography. In her “real” life, Alejandra is International Editions Editor at Hearst Magazines International, where she oversees 16 of the foreign editions of Cosmopolitan magazine. A web 2.0 enthusiast, you can also follow her updates on Twitter and Tumblr.

Sweet or salty?

Salty. Preferably a bit too salty.

Which ingredient(s) do you use most?

Eggs, vanilla and real almond paste. Oh gosh, and lately I’ve been drizzling white truffle oil on everything.

What’s the cooking sound you most love?

The fiery hissssssssssss that fills the kitchen when I pour liquor in a pan to deglaze it.

What’s your favorite cooking smell?

Hot dogs on the grill.

What are the qualities you most admire in a dish?

Elegant decadence, richness of flavor and unexpected surprises.

What is your most treasured possession in the kitchen?

It’s a tie between my cherry red Kitchen Aid mixer and my antique (and well-seasoned) cast iron skillet. If the two were to battle it out (perhaps in an animated film where the pots come alive), I’m fairly certain the skillet would win. That baby is heavy!

What is a dirty word in your kitchen?

Vegetarian

What are you afraid to do in the kitchen?

Let someone else take over.

What won’t you eat?

Fugu. Or Marmite.

Have you ever lost your appetite for a food you once loved?

I went through a month-long period of consuming basically nothing but vanilla milkshakes and sour pickle and mayonnaise sandwiches on untoasted whole wheat bread. I had the appetite of a pregnant woman at age nine.

Have you ever had a change of heart involving a food you once disliked?

Not in terms of eating, but as a very young child I was completely disgusted by the idea of handling raw meat. I found raw chicken, in particular, to be the most terrifying.

If you could choose one historical or living cook to make you a meal right now, who and what would it be?

Jean Georges. And I’d like him to bring along his sexy pastry chef, Johnny Iuzzini. (Because we already know I always order dessert…

Which living cook do you most admire/despise?

I really enjoy watching Tyler Florence cook — I always feel like I learn things from his shows, and his books are probably the most used in my cookbook library. And yes, it is totally cliché, but I find both Rachael Ray and Emeril annoying as hell.

Which food website/blog would you be lost without?

I’m addicted to Tastespotting. It’s such a brilliant concept! Joy the Baker’s posts always make me want to hug her; they’re that wonderful. And Orangette’s writing is breathtaking.

Who are your favorite cookbook authors/food writers?

I can’t answer this without mentioning my favorite cookbook ever (and I mean ever): Eat This, It’ll Make You Feel Better by Dom DeLuise. I discovered this book in my mom’s kitchen as a little girl and I swear it’s what made me fall in love with food. It’s hysterical, filled with wonderful anecdotes about growing up Italian in New York and then living in Hollywood and hanging with the Rat Pack, Mel Brooks, Burt Reynolds. And as good as the stories are, the recipes are even better. It’s out of print, but you can still find copies on Amazon.

I also love Tyler Florence’s Real Kitchen, and writing by Amanda Hesser (Cooking for Mr. Latte is a favorite!), Ruth Reichl and Calvin Trillin.

What is your favorite food-related word?

Edible

What is your favorite food-related scene from literature or the movies?

In the movie Working Girl, there is a scene where Harrison Ford and Melanie Griffith order Chinese food after several hours of rolling around in bed together. When it arrives, he wraps himself in a sheet, hastily pays the delivery guy, and hops back into bed where the two dig in, eating the noodles straight from the carton. I love it because it so perfectly conveys that wonderful, sexy experience of hearing your lover’s belly rumble with hunger and realizing you’ve been so caught up with passion that you’ve missed several meals.

I also love any and all mentions of picnics in novels. Preferably those involving lemonade and ice box cakes (whatever those are).

What’s your favorite food-shopping errand or journey?

Wandering through ethnic grocery stores. It’s like a mini-vacation!

To which country would you move for the food?

I wouldn’t. I love the U.S. We are absolutely spoiled in this country and it is awesome. I’ve learned from experience that this kind of variety doesn’t exist just anywhere.

To seduce someone, what would you cook?

It’s not really a question of what; it’s a question of how. I believe in passion disguised as comfort food — it’s essential in those early days when you’re so infatuated that you find yourself biting your lip to keep from shouting what you feel. The first dinner I ever made my boyfriend was a slow-braised Ossobuco alla Milanese with sautéed wild mushrooms and saffron risotto cooked in veal marrow. It was basically an edible way of saying “I want you.”

What’s your poison?

A French 75 made with Hendrick’s — and perhaps a sifter of warm, silky amaretto if I’m feeling naughty.

What’s your standard outfit in the kitchen?

Usually a skirt or dress. On the weekends, I’ll just throw on a T-shirt. I’m always barefoot.

You wish to die with what in your stomach?

Something made by me. I hope to cook ’till the end.

If heaven exists, what do you hope they have on the menu?

Everything! Eternity is a very, very long time…

If you came back as a fruit or a vegetable, which one would it be (and why)?

Something juicy and sweet, like a ripe plum or peach. Because I want to be delicious.

What are you craving right now?

A banana. And a bowl of hot, melted dark chocolate to dip it in.

(Image created at Wordle.)

Posted by kristin in the cookthink questionnaire | | Subscribe to this feed