Cooking?

[Pacion]

What kind of chef are you? How would you rate your skills? What do you like cooking/making? :D

[Sagitta]

I'm a lousy chef. I just dabble in cooking, as I do many things.... :wink: :)

Seriously I think I'm an okay cook. What I cook depends on my mood. Right now I'm into Indian style cooking, which means curries galore. Cooked chicken curry yesterday night with a mushroom dish. Am considering going to the grocery store and buying cauliflower to put in a curry today, if I have time. That is the biggest factor that is holding me back, time.

Another time I might get a craving for deserts like spicy banan bread, coconut sweet, bebinca, homemade toffees....and make those...sometimes I do a little Italian...others my body might crave simple foods, like steamed vegatables and salmon fried with no spices...

[Bob]

I can cook, but I don't enjoy it.

Fortunately for me, my girlfriend loves to cook.

In the middle of the night in an adventure race in indiana she made hmoe made motza ball soup, couscous and vegtables and had home made apple pie!

The team next to us had cold hormell's chili :D

As we were leaving the transition area, one of our team mates decided to turn around and grab a water bottle full of the soup "for the road"!!!

[dr daffy]

i can sort of cook... i don't really know how to cook that many things but i kinda watch my mom cook and then just do what she does. of course, most of the time, it doesn't turn out like my mom's but eh... it's all good.

thankfully for me, my boyfriend's a great cook (isn't it funny, it should be the other way around, lol) he can make pretty much everything. if i weren't such a picky eater, i'd eat everything he makes :wink:

actually, i think that's why i'm not much of a cook- i'm too picky, lol. i barely eat anything healthy... i'm all about the sugar and junk :P

[pygmalion]

Oh my goodness! You should have seen me the first month or so after I moved away from my parents' home. I ate JUNK! Chips (crisps) by the bag full. Fast food for dinner every day. It was great! :shock: :lol: I think I was enjoying the freedom more than anything.

Since then, I've pretty much cooked every day. Fast food gets boring pretty quickly.

I'm primarily a homestyle cook -- you know, the traditional food Mommy used to make, only toned way down on the fats. And then, I try something new at least every couple weeks, to keep things interesting. Lots of stir fries. And quite a few internatinal dishes that I borrow from my friends.

[Genesius Redux]

What kind of chef are you?

The kind that enjoys having a different international dish every night. For instance, on Monday I crave Indian--so I call my friends and say, "Hey, everyone, let's go to Taste of India!"

Tuesday, it's Thai. So I go, "Let's go to the Tai Orchid!"

Wednesday Italian. Ring. "Hey, it's me. Wanna go to Sole Mio?"

Thursday. "How about La Paz? We haven't had Mexican in a while."

Friday night is salsa dancing. "Let's skip dinner. We're going to the Waffle House afterwards anyway."

Saturday rolls around. "Hey, you know what would be fun? We could do a potluck. Let's everybody bring their own dish and..."

"That sounds like a lot of work."

"I guess you're right. Wanna go to P. F. Chang's?"

"That sounds good, okay."

Sunday--I'm out of money. Guess I can cook up some dogs on the old George Forman grill. Well, that's too much work. Maybe I'll just have a PBJ. Or maybe I can have some people over to watch the game, and they'll bring a pizza....

That's the kind of chef I am!

Cheers,

Genesius

[dr daffy]

haha, i love the way you cook, Genesius Redux. :wink:

maybe if i weren't that picky, i could do something like that, lol.

[danceguy]

I love to cook...but I'm not sure how good of a chef I am. I eat pretty simple things and I generally only cook for myself, so its hard to rate. I have always received compliments at dinner parties when I bring something though.

I spent a lot of time in the kitchen with my mother when I was younger, and I've never been regretful of it! One of the most romantic things I like to do is to cook dinner with a lady and then sit down and enjoy it together. :D

Good food and good company is a very important part of life. But if you make it yourself and add the special ingredient of love, then its all the better. ;)

SG

[ShyDancer]

Unfortunantly for me, cooking was instilled at an exteremly young age courtesy of my large Italian family.

I dont mind cooking most of the time, but all I can cook are good old traditonal Italian recipes. While I love the food and would probably eat it happily for the rest of my life Im lucky my other half is a chef so I get to try lots of new and interesting things.

I find that I always make way to much for 4 people too....too used to watching my grandmothers cook!

[pygmalion]

I usually have left overs as well, Shy Dancer. :oops: :lol:

[Pacion]

How are the cardamon pods Sagitta :wink:

SG and GR, can I come over for dinner :lol:

[NeoDevin]

I'm a good cook, and I usually just make whatever I feel like eating. I alsy usually try to make for leftovers, so that I can get away with not cooking for a few nights.

[Genesius Redux]

How are the cardamon pods Sagitta :wink:

SG and GR, can I come over for dinner :lol:

Pacion--

If you make it dinner and dancing, you've got a deal! Sole Mio, which I mentioned, specializes in northern Italian--is that okay? Then we're already downtown for Club Caliente--LA-style salsa until 2 or 3 am. After that, if you're not too tired, I'll show you our full-scale replica of the Parthenon in Centennial Park, and we can do breakfast at the Pancake Pantry in Hillsboro Village, which features the finest pancakes in the south. Just let me know when you'll be in Nashville, and I promise you that you're money's no good for the duration of your visit. :D

[Genesius Redux]

Unfortunantly for me, cooking was instilled at an exteremly young age courtesy of my large Italian family.

I dont mind cooking most of the time, but all I can cook are good old traditonal Italian recipes. While I love the food and would probably eat it happily for the rest of my life Im lucky my other half is a chef so I get to try lots of new and interesting things.

I find that I always make way to much for 4 people too....too used to watching my grandmothers cook!

ShyDancer-

Your description is making my heart go flutter flutter. You tell that SO of yours to get out and start dancing with you and learn to appreciate that he's one of the luckiest sob's in the southern hemisphere!

[peachexploration]

What kind of chef are you? How would you rate your skills? What do you like cooking/making? :D

I like taking simple recipes and giving them an elegant or slightly different twist. I think I'm an okay chef however I depend moreso on my tasters in which depending on the item, can be good or bad. :lol: Most of the time, they tell me it's good but I have made a few oopses. :lol: I love making simple desserts and turning them into elegant treats. Example: Banana Pudding, not the typical vanilla wafer/vanilla pudding version but made with cream cheese, french vanilla pudding and shortbread cookies served in a martini glass. I made this for an office luncheon and they loved so I guess it was okay. :D

[salsachinita]

Apart from salsa, food is my other passion :wink: !

My cooking style is as diverse as my group of friends. Having grown up in multi-cultrual Melbourne, my friends and I used to all eat at each other's houses.....so any wonders my cooking is mainly Mediteranean-Asian with whatever fresh ingredients available. Being lactose intolerance, I am extremely concious of the ingredients/thoughts going into the cooking.

Any body read "Like Water for Chocolate"? How moods/thoughts affect us via food? I am a firm believer in that, so 'thoughtless' chain-store food (fast food or otherwise) are NOT my choice unless there are no other alternatives.....

I love getting up & baking fresh muffins to wake others up (smell!)......

Food is another media which allows me to express myself........even better if there is an audience to share 8) !

[MacMoto]

I must say I enjoy eating much more than cooking... :oops: I enjoy eating out, though I don't do that as often as I'd really like.

I'm a lazy cook. My favourite dish to cook is called "let's throw 10 different ingredients in a pot and see what comes out of it after 20 minutes" (I like to surprise myself :lol:). Whatever comes out of the pot keeps me going for 3 nights or so (kept in fridge -- longer if I freeze it). When I haven't got that in the fridge, I usually cook pasta/noodles/risotto.

[Abriel]

I can cook anything that goes in a microwave, i seem to burn anything else :?
oh, I can make toast too! :D

[Bob]

Yeah, I remember making a spinach, tofu, walnut cobbler... the reaction was ..uumm... predictable.


ok, that never happened but I have often thought of doing something like that at a party just as a joke. You know, for the people who are too polite to tell me that it is the most hideous dish they have ever tasted.

"MMmm Bob, this is really... mmm yeah... what is that a hint of spinach? You know my mom used to make spinach. Well, she never actually put it in a COBBLER but... OMG! LOOK~ HAILEY'S COMET!!!!! <SCRAPE SCRAPE SCRAPE> What? ohh, must have been a bird. Oop all done! mm boy!"

:P

[pygmalion]

:lol: :lol: :lol:

[ShyDancer]

Unfortunantly for me, cooking was instilled at an exteremly young age courtesy of my large Italian family.

I dont mind cooking most of the time, but all I can cook are good old traditonal Italian recipes. While I love the food and would probably eat it happily for the rest of my life Im lucky my other half is a chef so I get to try lots of new and interesting things.

I find that I always make way to much for 4 people too....too used to watching my grandmothers cook!

ShyDancer-

Your description is making my heart go flutter flutter. You tell that SO of yours to get out and start dancing with you and learn to appreciate that he's one of the luckiest sob's in the southern hemisphere!


:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

Oh he knows he is lucky! I never miss an opportunity to tell him how great I am :lol: :wink: :lol: :wink:

[Sagitta]

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

Oh he knows he is lucky! I never miss an opportunity to tell him how great I am :lol: :wink: :lol: :wink:

Someone is being very humble here, I see.

[Genesius Redux]

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

Oh he knows he is lucky! I never miss an opportunity to tell him how great I am :lol: :wink: :lol: :wink:

Someone is being very humble here, I see.

She dances and she cooks, Sagitta. There's no need for her to be humble! :wink:

[Sagitta]

I dance and I cook too GR!! And I'm a guy! :wink: :)

[Genesius Redux]

I dance and I cook too GR!! And I'm a guy! :wink: :)

So you don't have any cause to be humble either!

[pygmalion]

Umm. Did anyone mention standards regarding dancing and/or cooking well? Or does one just have to dance and cook? :wink: :lol:

[Bob]

:P :lol:

[dancin_feet]

I love cooking and mucking around with ingredients. Most of it turns out pretty edible. Though I am limited to using curry pastes, powders and ready made sauces most of the time as I usually have limited time between getting home from work and rushing out to dance class.

I love making lasagne, curries, casseroles, anything I can make last for more than one night. That way I can eat reasonably well, even if I'm too tired or couldn't be bothered cooking anything.

[Sarah]

ok, that never happened but I have often thought of doing something like that at a party just as a joke. You know, for the people who are too polite to tell me that it is the most hideous dish they have ever tasted.
:P

How about this (http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html) then? :mrgreen:

cheers
Sarah

[peachexploration]

ok, that never happened but I have often thought of doing something like that at a party just as a joke. You know, for the people who are too polite to tell me that it is the most hideous dish they have ever tasted.
:P

How about this (http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html) then? :mrgreen:

cheers
Sarah

:lol: :lol: :lol: One word: Yuch....

[salsachinita]

Cooking right now 8) .

Trying a new recipe of "Pot Roast Chicken with 40 cloves of Garlic".

Yummmmmmmm......... :D

[Bob]

ok, that never happened but I have often thought of doing something like that at a party just as a joke. You know, for the people who are too polite to tell me that it is the most hideous dish they have ever tasted.
:P

How about this (http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html) then? :mrgreen:

cheers
Sarah


Hahah! Yeah, perfect!!

[Sagitta]

Cooking right now 8) .

Trying a new recipe of "Pot Roast Chicken with 40 cloves of Garlic".

Yummmmmmmm......... :D

Garlic is good. One can never have too much garlic, except just before going out dancing!! :)

[pygmalion]

Have you ever tried just plain roasted garlic? It's actually pretty mild, and tastes good spread on melba toast, thin sliced bread, or crackers. 8)

[salsachinita]

Yep. These babies are roasted alright, with the chicken. Sooooo mild you'd never believe they are garlics......

Now the whole house smells nice 8) !

[Genesius Redux]

Just made bacon and scrambled eggs for breakfast--added a little garlic to the eggs. The thing about growing up an Italian in NY, you gotta have your garlic! :wink:

[salsachinita]

Just made bacon and scrambled eggs for breakfast--added a little garlic to the eggs. The thing about growing up an Italian in NY, you gotta have your garlic! :wink:

Yummmmm.....it's 2.30am & I am hungry.......

Garlic is a must for me as well. Last year I dated this guy who hated garlic, amongst other things......part of the reason why I just had to break up with him was that I really can't see myself living a life with NO garlic :shock: .......!

[pygmalion]

You have your priorities straight, I see. A man without garlic is, somehow, a bit less of a man, methinks. :lol: :lol: :wink:

[Genesius Redux]

Plus if he consumes lots of garlic, you know he's not a vampire--though he may be Italian, and it's hard to tell the difference sometimes. :lol:

[ShyDancer]

Just made bacon and scrambled eggs for breakfast--added a little garlic to the eggs. The thing about growing up an Italian in NY, you gotta have your garlic! :wink:



Ohh You are Italian GR?! That must be part of your charm then :wink:


As for the garlic...I put it in anything and everything! A trait of being blessed with Italian heritage :wink: My grandmother has me convinced that its good for the blood :lol:

Although salaschinita 40 sounds like alot!........but I wouldnt mind giving it a go!

[pygmalion]

Ugh! My weekend house guest drank a conconction of diced garlic, apple cider vinegar, and honey twice a day. You should have smelled my kitchen. :shock: :lol:

[ShyDancer]

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

Oh he knows he is lucky! I never miss an opportunity to tell him how great I am :lol: :wink: :lol: :wink:

Someone is being very humble here, I see.

She dances and she cooks, Sagitta. There's no need for her to be humble! :wink:


You guys are funny!

I dont really go around telling people how great I am!.. (much :wink: )
Cooking isnt a big deal to me, its part of life...you gotta eat right?

Hmm that makes me think of something actually...does anyone eat before they go out dancing? I find that I feel sick if I eat in the few hours before I go out, I prefer wating till I get home afterward.

[SDsalsaguy]

I'm not sure about the smell (or the taste! :shock:) but it sounds fairly healthy... maybe you should post this "recipe" over in the Fitness Forums (http://www.thefitnessforums.com/)? :lol:

[pygmalion]

She swears by the awful-smelling stuff, and she's a registered nurse with twenty-plus years healthcare experience.

[MacMoto]

...does anyone eat before they go out dancing? I find that I feel sick if I eat in the few hours before I go out, I prefer wating till I get home afterward.

I eat very light in evenings anyway (I'm one of those people with blood sugar fluctuation problems who eat a little and often), so I do eat before going out dancing. I may have a little nibble afterwards when I get home if I'm really hungry, but I don't like going to bed with food in stomach, so usually I just drink a glass of milk instead.

One of the local monthly salsa clubs provides baskets of fruits (free) at the venue, which I think is a good idea.

[Genesius Redux]

does anyone eat before they go out dancing? I find that I feel sick if I eat in the few hours before I go out, I prefer wating till I get home afterward.

No way--but when you're finished, at like 2 am--WAFFLE HOUSE!!!!!!!!!!!!

[dancin_feet]

does anyone eat before they go out dancing? I find that I feel sick if I eat in the few hours before I go out, I prefer wating till I get home afterward.

Are you kidding? I HAVE to eat or my stomache is rumbling all night! Generally stick to pasta or maybe a leftover curry or something like that at least an hour before I go out. Nothing really heavy, I leave the steak until a night I'm not dancing.

[Sagitta]

I eat a light meal too, always...and take along stuff like pistachio nuts, a bar etc to supplement myself during the night.

[SDsalsaguy]

I'm with ShyDancer on this (maybe because that we share DF initials?). I prefer not to eat for 2-3 hours before dancing... just doesn't feel right with anything sitting in my stomach! :shock:

[salsachinita]

As I am typing this I am munching.....peckish after salsa these days :wink: !

I usually have a medium to light meal at least one hour before dancing, but CapricornDancer & I (amongst others) have been known to wolf down a good meal just before salsa.......we Melbournians loooove food 8) !

*crunch, crunch...*

[pygmalion]

What is peckish? Not hungry? Or very hungry? Can't tell. :? :oops:

[salsachinita]

Hungry but not hungry enough for a full meal.....so you 'peck' & nibble :wink: !

*is it yet another Aussie term :? I wonder*

[pygmalion]

Cool. My term for that is "getting the munchies." You must have something to eat, but your appetite is not big enough for a meal. So you munch. 8)

[Sagitta]

"peckish" isn't an Aussie term only. That's a term that I've used a lot when growing up. A British term perhaps that is common among those who learn British English, belong to a colony or territory...I'm not quite sure how to categorize it. :?

[peachexploration]

Okay, the season of "Picnics" is upon us. What's your ultimate picnic food item? The one item that says summer holiday. I always think of hotdogs. Lately, it's been chicken hotdogs. (Trying to eat healthy) but they're just as good with mustard and relish. Any others?

[TemptressToo]

I'm pretty good at cooking. I learned to do so on my voluntary hiatus from work for about a month. I also like to cook in a corsette, garters, stockings and heels (just for kicks).

My specialties include baked squash, chicken and portabello parmesan, and scrambled eggs. :)

[pygmalion]

Okay, the season of "Picnics" is upon us. What's your ultimate picnic food item? The one item that says summer holiday. I always think of hotdogs. Lately, it's been chicken hotdogs. (Trying to eat healthy) but they're just as good with mustard and relish. Any others?

Chicken hotdogs? SO not worth it. I'd rather die with clogged arteries. :shock: LOL. :lol:

How about take-out fast food, because people are too lazy to cook? :shock: :oops: :lol: Party trays and supermarket fried chicken or salads work quite well. Don't ask me how I know. LOL.

[peachexploration]

....Chicken hotdogs? SO not worth it. I'd rather die with clogged arteries. :shock: LOL. :lol:

:lol: :lol: :lol:

You get used to it. (especially when you pile on the condiments :wink: I must admit the variety of the meat parts :shock: in the original "real" hotdogs taste better.

[Genesius Redux]

I'm pretty good at cooking. I learned to do so on my voluntary hiatus from work for about a month. I also like to cook in a corsette, garters, stockings and heels (just for kicks).

:lol: Oh, yes, me too. It makes me feel...feminine! :lol:

[peachexploration]

I'm pretty good at cooking. I learned to do so on my voluntary hiatus from work for about a month. I also like to cook in a corsette, garters, stockings and heels (just for kicks).

:lol: Oh, yes, me too. It makes me feel...feminine! :lol:

:lol: :lol: :lol: :lol:

[Sagitta]

Real sausages on the grill, grilled marinated steaks, grilled bbq'd meat and vegetables on a stick. I like to picnic where there is a grill near by!! :)

[Genesius Redux]

Mmmmmmmm. Sausages. :)

[SCBailarina25]

Cooking is my next passion, comes right after dancing. :D

I learned to cook by spending time in the kitchen with both my Mother and Father, as they loved to cook. She would let me taste things before and after adding spices and whatnot... Though Dad would complain when he was cooking, and say I'd have to wait until it's done before I could taste it, and just have me stand off to the side while peeling potatoes or chopping onions. When he was cooking, it was his creation and heaven help whomever added a little of this or that without his permission! He had a sense for that kind of thing! :)
My Mother and Father used to argue often in the kitchen. She would go overboard with the salt (once you put in, you can't take it out!!), and he would go overboard with everything BUT salt. So they only ever cooked together, say, for special occasions..parties and holidays etc. She would make the stuffing, turkey, carmelized pearl onions, sweet potatoes and side dishes particular to Barbados, while he was ALWAYS in charge of the ham...
So, I would suppose it safe to say that I lean more towards the guerilla-style cooking like my Father. Only when baking do I follow a recipe, and even then, not always to the "t". I'll find recipes from say, Epicurious.com or somewhere (Dad also sends me recipes for whatever he's hot on at the moment) and change it up to suit my palette. I love to experiment. I like to change up traditional recipes, but it can sometimes get me in trouble, too. And I can definately go too far with a dish, just like Dad, always thinking I can make it that much better with a little more ____, when I really and truly should just stop once it's reached a certain (acceptable) level of yummy-dom.... :wink: Don't mind, I've many a time gone the way of my Mother, too, heavy-handed with the salt shaker. Ruined about as many marinara sauces that way...
I love any kind of hot pepper. Though, I do appreciate flavour above all, I can take quite a bit of heat. Barbadians have a saying: "What sweet in goat mouth does burn he in he bam-bam." :o (Not all that seems good at the time is actually good for you in the end.) Not true here. Go ahead and pile on some heat, but leave room for flavour please!

[Sagitta]

I remember one of my first cooking fiascos. It was while still a high school student in Tanzania. My mother's mother and couple other members had died in a bus accident in Goa, INdia, and there were others who were critically injured. Anyway, I decided to do some cooking. I never used a spoon or measures, usually just pouring from whatever container a spice was in. So, I added some salt and a little too much went in. I got most of it out I thought, enough, but still it was too much!! :oops: I added a ton of potatoes and it still was too salty. I ended up freezing it all, and everytimr I made a beef dish adding some of my salty beef to salt the new dish. (I think I ended up making most vanish, somehow. I'm not telling how!! :wink: )

[pygmalion]

Yup. I still remember making honey glazed chicken and scalloped potatoes when I went to visit my grandfather, the month before he died of throat cancer. The only flour in the house had mealy bugs in it, but I didn't have the heart to ask anyone to go to the grocery store. So I picked out the bugs and used the contaminated flour to thicken the white sauce. :oops:

At least, it tasted good. Nobody knew the difference. I guess.

[peachexploration]

And today's menu is:

Broiled Salmon Fillet w/lemon sauce
Steamed Buttered Asparagus
Vegetable Wild Rice

Yummm... :lol: :lol: :lol:

What are you cooking for dinner? :)

[Genesius Redux]

Mmmmmmmmm. Salmon. 8)

[Sagitta]

Crockpot london broil slabs with potato chunks, and flavored with a little cilantro.

Then a bowl of 3 muesli mixes with goats milk after salsa dancing.

[Sabor]

my personal best cooking recipe i ever made was/is tea :mrgreen:
care for some tea me lady :tongue:

[Pacion]

:roll: Yes dear. Just don't burn the water, this time :wink: :lol:

(Can you try your hand at cucumber sandwiches as well please :twisted: )

[peachexploration]

my personal best cooking recipe i ever made was/is tea :mrgreen:
care for some tea me lady :tongue:

Sure, I'll bring the Maple Pecan Scones. :)

[Pacion]

Peach, please don't encourage him. :bandit: :mrgreen:

[peachexploration]

Peach, please don't encourage him. :bandit: :mrgreen: Too Funny... :lol: :lol:

[Sabor]

yes si oui! encourage me please..hmm.. how about some cream and sugar to spice up that tea? :bandit:

lol pacion.. dont know about cucumber sandwhiches .. would u settle for a banana one instead :mrgreen:

[peachexploration]

yes si oui! encourage me please..hmm.. how about some cream and sugar to spice up that tea? :bandit: .......

Throw in some lemon and you got a deal. :wink:

You know, I've tried cream in tea but for some reason only tea and citrus or spices work for me.*shrug* I can do coffee and cream but not tea and cream. I dunno. Maybe it's because coffee has more body/density than tea. :)

[Sabor]

Throw in some lemon :?: :!: .. peaches, why i'd even throw in watermelons if u fancy :wink:

[Pacion]

You know, I've tried cream in tea but for some reason only tea and citrus or spices work for me.*shrug* I can do coffee and cream but not tea and cream. I dunno. Maybe it's because coffee has more body/density than tea. :)

Peach, for some reason, I don't think that the cream was meant for the tea :wink: :lol:

Sabor, I will "settle" for a banana sandwich, if you include peanut butter and jelly with it :tongue: :lol:

[SDsalsaguy]

Jelly?

Shame on you Pacion!

With PB & banana, clearly honey is what's called for! :D

[peachexploration]

Peach, for some reason, I don't think that the cream was meant for the tea :wink: :lol: .....

Milk or anything dairy, either... :lol:

Since we're talking about tea, I thought I'd include some interesting info. :lol:

What is "Tea Time"?
There are three basic kinds of tea:
1. Low
2. High
3. Cream
LOW TEA - is Afternoon Tea. Usually serving tea sandwiches, scones, sweet breads, Cookies , tarts, and maybe a cake. (I do this at work when I'm in a good mood or no one forgets their passwords that day.... :wink: :) Lifts the spirits)

HIGH TEA - is a meal at the table of lunchtime leftovers, often served to just children in upperclass, or at six o'clock for the lower class. It is the traditional light Dinner meal for most British families, though not as heavy since it is just Leftovers.

CREAM TEA - a reference to the presence of cream as part of the menu, e.g. Strawberries and cream, or scones and devonshire cream, not as full a Spread as afternoon tea.

Making tea, Star Trek style
INGREDIENTS:
1 Tea cup, sans tea (optionally labeled "Captain")
1 Tea cup of cold water, sans cup
1 Tea bag, Earl Grey
1 Microwave oven with digital timer
1 Trekkie
INSTRUCTIONS:
Pour the water into the cup. Place the tea bag into the water and put the assembled tea cup into the microwave oven. Set the timer for two minutes and the power to 'Warp'. Watch the timer until it says 2 seconds remaining, then say 'Tea, Earl Grey, hot!' in a loud commanding voice with a British accent from the French wine district. Open the replicat... Microwave oven and drink the tea. You may want to remove the bag first. While sipping your tea you can also tug at your shirt and say things like 'Make it so!', 'Engage!' and 'Shut up, Wesley!' to enhance the realism.

[SDsalsaguy]

Peach . . . :doh:

[Pacion]

:lol: SD at Peach :lol:

SD, according to THE Banana song, it is peanut butter and jelly. No where do the words mention honey :lol:

[peachexploration]

Peach . . . :doh:

:lol: :lol: I know. Now, to get that French accent going. :wink:

[SDsalsaguy]

Ah my poor lass, I never took ye for one who could not improve upon nor improvise...

[pygmalion]

SD, according to THE Banana song, it is peanut butter and jelly. No where do the words mention honey :lol:

Peanut butter jelly time! Peanut butter jelly time! Peanut butter jelly with a baseball bat!

Sorry. I had to get that out of my system. :oops:

Okay, kids, Resume play. 8) :lol:

[peachexploration]

Hilarious Pygmalion! :lol: :lol:

[salsachinita]

I made my own version of Chicken Empanadas tonight, served with salsa (the sauce that is, for once :lol: ).

Yummmmm. Just warmed up some leftovers after salsa (the dance that is, as always :lol: ). Boy, I'm getting wee-hour munchies theses days.

8) At least I got my own cooking to munch on 8) !

[Genesius Redux]

Mmmmmmmm. Chicken Empanada.

[tj]

Maybe this is just me, but I find something sexy about a woman who likes to eat. Maybe a joie de vivre (sp?) thing or something?

I had this one girlfriend, skinny little thing, who could just chow down. Polish off an entire burrito from California Pizza Kitchen. (It fills the entire plate.)

Anyway, I love to cook. It's a shame that most people don't like to put the time and effort into getting good at it. There's nothing quite like the feeling of accomplishment when you figure out how to make a favorite dish, and then improve upon it.

I mean, sure, there's only so much time in the day, and if you're in a rush, so be it. But a lot of commercially produced food (by that I mean everything from fast-food & ready made meals to ordering takeout) isn't worth the money we'll sink into it. Personally, I'd rather spend an extra hour preparing a nice dinner versus spending that time watching the boob tube.

[peachexploration]

What do you like to cook, TJ?

Tonight's dinner is:

Stewed Chicken w/Brussel Sprouts
Steam White Rice

Anyone else?

[tj]

What do you like to cook, TJ?


I like to grill a lot - which means burgers, steaks, chicken, and even the occasional ribs or salmon. Rubs work really well!

I've also found that I like a lot of the recipes on "America's Test Kitchen", the show on PBS. I've got several of the books, and while I must admit that Chris Kimball is geeky, the information is generally true and the food appeals to my tastes.

Basically, I've got a couple dozen different dishes that I can make, so it all depends on what I feel like making, and how much effort I feel like putting in. For example, last night, rather than calling up for pizza delivery, I made it myself. Much better ingredients than delivery even if I do end up eating later.

[Sagitta]

My own steak and cheese. A little butter and then in the toaster oven. Add cheese and back in toaster oven. Add beef, onions, mushroom, green peppers, perhaps some chopped up raw serrano/ hot peppers... I leave work at 6:00 and have rueda practice at 7:00, so not much time. Something quick and good enough to keep me going until I get back from that.

[tj]

My own steak and cheese. A little butter and then in the toaster oven. Add cheese and back in toaster oven. Add beef, onions, mushroom, green peppers, perhaps some chopped up raw serrano/ hot peppers... I leave work at 6:00 and have rueda practice at 7:00, so not much time. Something quick and good enough to keep me going until I get back from that.

What type of cheese do you prefer?

Is this in a sandwich? A french roll?

How about a little horseradish?

(Can you tell it's almost dinner time!)

[pygmalion]

What kind of steak? (You're talking my language now. I'm a Philadelphia girl. Anything involving steak and cheese piques my interest. :lol: )

[Sagitta]

Horseradish!! That reminds me I'm out of that and need to get some.

Cheese -- sharp cheddar cheese

Steak -- I'm ashamed to say I don't remember. I'm probably commiting sacrilege but I grilled them a while back and froze the extras. I just defrost and nuke what I want to use. That's why it is quick.

[ShyDancer]

Steak -- I'm ashamed to say I don't remember. I'm probably commiting sacrilege


:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:


I love my steaks! Id eat them 7 days a week for dinner if I didnt think it would be detrimental to my health :lol:

I do have my favorite cut though..rib eye or eye fillet.... perfectly seared in a hot pan, topped off with a garlic mash and some good old italian style beans in olive oil.

What a shame its only lunchtime!

[salsachinita]

Maybe this is just me, but I find something sexy about a woman who likes to eat.

:bouncy: Yay to foodie lovers :bouncy: !

I think most of us down-under are good eaters 8) .

when I visited L.A. in '99, my highschool friend's then-fiance (now hubby) took me out with the guys (fairly typical, laid-back Californian muso dudes), who are used to taking girls out & watching them leave half of the food.

Along came Yours Truly who not only polished off my own portion, also finished all the salads from everyone else's meals 8) .

They were all like :shock: . My friend's guy just shruged: "Oh, they ALL eat like that down there."

[Genesius Redux]

[

I do have my favorite cut though..rib eye or eye fillet.... perfectly seared in a hot pan, topped off with a garlic mash and some good old italian style beans in olive oil.

Mmmmmmmmmm. Ribeye.

[tj]

Horseradish!! That reminds me I'm out of that and need to get some.

Cheese -- sharp cheddar cheese

Mmm... sounds good!


Steak -- I'm ashamed to say I don't remember. I'm probably commiting sacrilege

Lol! Yes, you are... but hey, admitting it is the first step to recovery! :wink:

But I know what you mean about spending the time...

[quote=Sagitta]

I love my steaks! Id eat them 7 days a week for dinner if I didnt think it would be detrimental to my health :lol:

Can you say... Atkins diet!


I do have my favorite cut though..rib eye or eye fillet.... perfectly seared in a hot pan, topped off with a garlic mash and some good old italian style beans in olive oil.


Are you finishing it off in the oven or grill?

Also, what goes into your garlic mash - are you talking garlic mashed potatoes or something else?

It's only 10:30AM, but I think I need to visit the supermarket during lunchtime...


Along came Yours Truly who not only polished off my own portion, also finished all the salads from everyone else's meals 8) .

They were all like :shock: . My friend's guy just shruged: "Oh, they ALL eat like that down there."

Well, you already know how I feel about this! :D (I guess I need to visit!)


What kind of steak? (You're talking my language now. I'm a Philadelphia girl. Anything involving steak and cheese piques my interest. :lol: )

Lol! How I miss Pat's, Jim's, and Abner's!

Went to college in Philly, and after parties, Abner's would get a line of 60+ people wanting to get a cheesesteak at 3AM. They'd finally have to cut people off by saying that they're not serving anyone after person X. Which would mean you needed to go over to Billy Bob's instead...

Memories!

Hmm, I think I'll post a poll!

[peachexploration]

I'm gonna test out cooking raspberry, blueberry and strawberry cream tarts this weekend. Wish me luck. :D

[SDsalsaguy]

I'm gonna test out cooking raspberry, blueberry and strawberry cream tarts this weekend. Wish me luck. :D
Good luck... and know that I'm more than happy to volunteer my taste testing services! :wink:

[cocodrilo]

Gourmet, big time! I'm a FOODIE! Some eat to live but I live to EAT!
Even after working 14 hours, I'll whip something up. It's like a treat! I love cooking for people, and have lots of dinner parties. On the stove right now is a Sugo alla Bolognese(this should make Vince drool!) which I will serve over fusilli & accompany with garlic bread and a dry Nero D'Avola(Sicialian red!). :D

[Genesius Redux]

On the stove right now is a Sugo alla Bolognese(this should make Vince drool!) which I will serve over fusilli & accompany with garlic bread and a dry Nero D'Avola(Sicialian red!). :D

I think I'm falling in love....

[Sagitta]

I'm gonna test out cooking raspberry, blueberry and strawberry cream tarts this weekend. Wish me luck. :D
Good luck... and know that I'm more than happy to volunteer my taste testing services! :wink:

Me too. :)

[Genesius Redux]

Yeah--you know, everything sounds so good.

How many of you cooking girls are single and unattached? And those who are attached--are you open to counter offers? :wink:

[pygmalion]

How many of you cooking girls are single and unattached? And those who are attached--are you open to counter offers? :wink:

You know what my girlfriends always say? Men are like computers. You should always have a backup. :wink: :lol:

[Genesius Redux]

How many of you cooking girls are single and unattached? And those who are attached--are you open to counter offers? :wink:

You know what my girlfriends always say? Men are like computers. You should always have a backup. :wink: :lol:

Oh, goody! Come to Nashville, and I'll sing to you while we dance. :wink:

[peachexploration]

I'm gonna test out cooking raspberry, blueberry and strawberry cream tarts this weekend. Wish me luck. :D
Good luck... and know that I'm more than happy to volunteer my taste testing services! :wink:

Me too. :)

Gosh, I really need an Iron Chef taste panel too! Too bad you guys are too far away. :? :D

[ShyDancer]

Are you finishing it off in the oven or grill?

Also, what goes into your garlic mash - are you talking garlic mashed potatoes or something else?


Finish off in the oven.... dont have to clean the grill afterward :lol: :lol:

As for the mash, just throw a clove (or 1/2 depends on your taste) of garlic into the water when you boil the potatos. Pull it out when your ready to mash the potatoes and throw it away. Then I put in a teaspoon of the crushed garlic you buy in the jar, add cream , salt, pepper, then whisk away :D


How many of you cooking girls are single and unattached? And those who are attached--are you open to counter offers?

:lol: :lol: :lol: :lol: :lol: :lol: :lol:

Depends on the offer :wink:

[tsb]

As for the mash, just throw a clove (or 1/2 depends on your taste) of garlic into the water when you boil the potatos.


i've always roasted the garlic. i think the flavor is much more mellow.

[tsb]

[

I do have my favorite cut though..rib eye or eye fillet.... perfectly seared in a hot pan, topped off with a garlic mash and some good old italian style beans in olive oil.

Mmmmmmmmmm. Ribeye.

i can get tri-tip for half the price a pound. coat it w/olive oil, minced garlic, salt & pepper. broil it for 10 minutes to sear, then roast at 375 to medium rare & slice thin across the bias.

i generally accompany those with potato wedges (scrubbed & quartered length-wise) also coated with olive oil & minced garlic, maybe a sprinkling of salt & pepper - it's convenient since they also roast (for about 45 minutes) at 375.

with a salad & vegatable (sometimes also roasted) it's an easy dinner to feed a crowd before a dance party at the homestead.

[tsb]

I remember one of my first cooking fiascos. It was while still a high school student in Tanzania. My mother's mother and couple other members had died in a bus accident in Goa, INdia, and there were others who were critically injured. Anyway, I decided to do some cooking. I never used a spoon or measures, usually just pouring from whatever container a spice was in. So, I added some salt and a little too much went in. I got most of it out I thought, enough, but still it was too much!! :oops: I added a ton of potatoes and it still was too salty. I ended up freezing it all, and everytimr I made a beef dish adding some of my salty beef to salt the new dish. (I think I ended up making most vanish, somehow. I'm not telling how!! :wink: )

next time, add something acidic to cut the saltiness. i like using sour cream.

[tsb]

Hungry but not hungry enough for a full meal.....so you 'peck' & nibble :wink: !

*is it yet another Aussie term :? I wonder*

ye olde english; i've heard the term bandied about in monty python routines.

[tsb]

Okay, the season of "Picnics" is upon us. What's your ultimate picnic food item? The one item that says summer holiday. I always think of hotdogs. Lately, it's been chicken hotdogs. (Trying to eat healthy) but they're just as good with mustard and relish. Any others?

fried chicken - with a bit of curry powder in the coating (which i suspect is the primary secret ingredient for KFC chicken).

[tsb]

I'm pretty good at cooking. I learned to do so on my voluntary hiatus from work for about a month. I also like to cook in a corsette, garters, stockings and heels (just for kicks).

:lol: Oh, yes, me too. It makes me feel...feminine! :lol:

:lol: :lol: :lol: :lol:

oddly enough, it makes me feel british!

[Swing Kitten]

:roll:

gotta go-- my cereal's ready!

[SDsalsaguy]

gotta go-- my cereal's ready!
What recipe do you use SK? Any preperation suggestions?

[Swing Kitten]

:yet another official request for a raised eyebrow smilie:

[salsachinita]

My regular breakfast/brunch (depeding what time I get up post salsa the night before :roll: ):

Kellogg's Komplete Oven-baked Muesli, a small handful soaked in soymilk for 20 mins.

Topped with seasonal soft fruit (two Kiwi fruits today) & natural tub-set yoghurt (none of the fake-tasting stuff), drizzled with honey.

Usually eaten while reading DF......yummmmmm!

[cocodrilo]

Picnic season! I fill a cooler with sandwiches- nothing greasy. Occasionally celery sticks, pasta salad...Don't forget the beer/wine/champagne!

Peach- how did the berry tarts turn out? If successfully, pleez post the recipe!
I've had this relentless craving for chocolate for the past few days so I'm baking milk chocolate brownies at the moment :D and the house smells great!

[salsachinita]

One of the most popular picnic foods I've made: Chicken Noodle Salad with peanutbutter dressing (yummmmm.....). The last time I made it was Salsa at the Zoo in Feb.

The most elaborate pinic I've done was a romantic picnic for two with my salsa mentor/ex (you know what they said about the way to a man's heart :roll: ):

Antipasto: Procuitto/Melon, Kabana/Pear on cocktail sticks, Chargrilled Vegetables, Thinly slices Mortadella wrapped around blanced Asparagus. Served with crusty bread & grissini.

Salad: Roasted Pumpkins in a spicy crusts, blanched long beans, cherry tomatoes, pinenuts & goat cheese.

Main: Peking Duck rice-paper rolls served with my own plum sauce & crispy cucumbers.

Dessert: Bite-size Blueberry muffins.

Drinks: Chilled Sangria.

Yummmmmm.........

[cocodrilo]

Salsachinita-
That sounds FAB! I can really respect a person who takes the time and energy to prepare wholesome, delicious food for the people they love! :D

[cocodrilo]

P.S. Since we're on a foodie topic- any of you from the UK ever been to The Fat Duck in Maidenhead? They were just awarded 3 stars(Michelin) this January and I'm thinking of checking the place out when I'm in London in June. Will also visit Gordon Ramsay but I'm dying to check out the places with up-and-coming chefs...

[peachexploration]

I'm gonna test out cooking raspberry, blueberry and strawberry cream tarts this weekend. Wish me luck. :D

Oh Yeah! My tarts rock! There will be some happy people at work tomorrow. I hope. :oops: :D

[Genesius Redux]

I'm gonna test out cooking raspberry, blueberry and strawberry cream tarts this weekend. Wish me luck. :D

Oh Yeah! My tarts rock!

Peach. I would love to sample your tarts. :wink:

[peachexploration]

Okay GR. I'm sending you a strawberry cyber slice. :wink: :lol: :D

[peachexploration]

Okay, I'm creating this Brownie Martini recipe but i need to appeal to the masses. For you chocolate, brownie and ice cream lovers. What would be likes and dislikes for this recipe?

For brownie: Nuts or nuts. If yes, which kinds make the best brownie? Pistachio, pecans, almonds, walnuts or combination

Edit: Do most people appeal to a cake like texture or a fudge (think cheesecake)?

For Ice Cream: Something flavored like espresso chip, mint chocolate, butter pecan or just a rich vanilla?

After this, I think it would be more like a DF Brownie Martini. :lol: :lol:

Any suggestions?

[Genesius Redux]

Almonds. Butter pecan.

Peach, I'm falling madly in love with you.... :wink:

[peachexploration]

Almonds. Butter pecan.

Peach, I'm falling madly in love with you.... :wink:

:lol: :lol:

For one other thing on the brownie. Do most people appeal to a cake like texture or a fudge (think cheesecake)?

[Genesius Redux]

Fudge texture definitely.

[SDsalsaguy]

No nuts (have enough of them around here already... :wink:)
Definately fudge like!
For ice cream itself, the mint chocolate... but for this martini I'd probably say the espresso chip.

Can I just say one other thing?

...mmm-mmm, YUM!

[cocodrilo]

I think walnuts go best with brownies- their slightly- bitter outer skin adds a great contrast to the sweetness in the chocolate(I always make milk-chocolate brownies, rather sweet!). Almonds go better in cookies- they are too hard for brownies. I like something in-between a cake & fudge brownie. The espresso-chip might overpower the brownie(you're already working with chocolate here!) so the rich vanilla might make a better accompaniment!
Cheers :D

[Sarah]

For brownie: Nuts or nuts. If yes, which kinds make the best brownie? Pistachio, pecans, almonds, walnuts or combination

Edit: Do most people appeal to a cake like texture or a fudge (think cheesecake)?

Macadamia nuts, and cake-like, but chewy.

For Ice Cream: Something flavored like espresso chip, mint chocolate, butter pecan or just a rich vanilla?


Not mint, an probably not coffee either - I would go for something like chocolate flake or french vanilla.

Cheers
Sarah <So is Mr Redux going to analyse our personalities based on this ;)>

[peachexploration]

I should be sleeping but oh well... :D
Thanks DF Buddies. You are awesome. For now, I think I'm gonna try the fudge brownie texture, no nuts but, I love the idea of almond and chocolate so I will try some almond flavoring. For this, I will try the espresso chip ice cream. This is a really fine quality that I use and it's not really sweet so it may work and it will add some texture. Not to mention that it may add a touch of elegance.

Later on. I'll try the french vanilla out with a cake brownie and macadamian nuts or walnuts later. Yum Yum. Thanks guys! Great ideas. I'll let you know how it turns out on Sunday. :D

[cocodrilo]

Just made an Amaretto Cream-filled cake! For some odd reason, the 1/4 cup of light rum & 1/4 cup of Amaretto soaking the sponge cake appealed to me! That turned out to be quite a lot of booze! Good thing I made a hefty sponge cake! :shock:
Today is "Green Day" in Japan which expains why I'm baking/sluffing off & not working! Better to stay in and prepare fattening foods than brave the miserable traffic!!! :lol:

[MacMoto]

I'll try the french vanilla out with a cake brownie and macadamian nuts or walnuts later.
Mmmmmmmm, nutty brownie...

I'll let you know how it turns out on Sunday. :D
No, no! All this cake talk will have me running to the nearest cafe for a sweetie fix again!! :shock:

Just kidding. Do report back, and don't forget some virtual slices for me! :wink:

[tj]

Okay, I'm creating this Brownie Martini recipe but i need to appeal to the masses. For you chocolate, brownie and ice cream lovers. What would be likes and dislikes for this recipe?


Martini?!? As in vodka or gin & vermouth & olives?

It sounds like an odd combination, but strangely appealing... Probably because of my sweet tooth and love of chocolate...


For brownie: Nuts or nuts. If yes, which kinds make the best brownie? Pistachio, pecans, almonds, walnuts or combination

Walnuts


Edit: Do most people appeal to a cake like texture or a fudge (think cheesecake)?

Fudge. And a large glass of milk.


For Ice Cream: Something flavored like espresso chip, mint chocolate, butter pecan or just a rich vanilla?


Yes. :wink:

[tj]

Just made an Amaretto Cream-filled cake! For some odd reason, the 1/4 cup of light rum & 1/4 cup of Amaretto soaking the sponge cake appealed to me! That turned out to be quite a lot of booze! Good thing I made a hefty sponge cake! :shock:

I used to work at this place where we were having a celebration during lunchtime (someone's work anniverserary or something like that). One of the ladies brought in a Kahlua cake, and there was enough alcohol in it, that you could feel a little tipsy from it! (Then again, I'm a light weight.)

Your cake sounds yummy!


Today is "Green Day" in Japan which expains why I'm baking/sluffing off & not working! Better to stay in and prepare fattening foods than brave the miserable traffic!!! :lol:

So what's "Green Day"? Is it a Save the World/Environment thing?

[peachexploration]

Martini?!? As in vodka or gin & vermouth & olives?

It sounds like an odd combination, but strangely appealing... Probably because of my sweet tooth and love of chocolate...

:lol: :lol: No, the only thing really martini about it is the martini glass it's served in. Very appealing to the eye instead of the normal bowl. :lol: :lol:

I also do a Butter Pecan Margarita too that's a big hit. :D Rich butter pecan ice cream with a cowboy cookie recipe. GR, what do you think about that one? :D

[cocodrilo]

Today is "Green Day" in Japan which expains why I'm baking/sluffing off & not working! Better to stay in and prepare fattening foods than brave the miserable traffic!!! :lol:

So what's "Green Day"? Is it a Save the World/Environment thing?
"Green Day" formerly marked the late Emperor Showa's birthday. When people started getting tired of the old boy, they decided to call it "Green Day", to kind of promote environmental awareness, but everyone just hops in their cars(causing major traffic jams) and heads for the mall! :lol:

[tj]

So what's "Green Day"? Is it a Save the World/Environment thing?
they decided to call it "Green Day", to kind of promote environmental awareness, but everyone just hops in their cars(causing major traffic jams) and heads for the mall! :lol:

That's both horrible and ironic!!! :shock: :cry:

Perhaps it should be renamed to either "The Increasingly Misnamed Green Day" or merely "Brown Day"!

:wink:

There's an "Earth Day" here in the US. I wonder how people would react if it resulted in people dumping trash!

[tj]

Martini?!? As in vodka or gin & vermouth & olives?

It sounds like an odd combination, but strangely appealing... Probably because of my sweet tooth and love of chocolate...

:lol: :lol: No, the only thing really martini about it is the martini glass it's served in. Very appealing to the eye instead of the normal bowl. :lol: :lol:

oic

I must admit that presentation of my cooking is my weak point...


I also do a Butter Pecan Margarita too that's a big hit. :D Rich butter pecan ice cream with a cowboy cookie recipe. GR, what do you think about that one? :D


Sounds yummy!

[cocodrilo]

That's hilarious, tj! "Brown Day", haw haw haw :lol:

Actually, we have a whole slew of obscure national holidays in the land of the rising yen. Take this coming Tuesday, for example- in order to connect the Sat.-Wed. group of nat'l holidays which form "Golden Week" they decided to throw in Tuesday. The day is simply called "a national holiday". Why "Golden Week"? Well, since people flock to the theaters during their holidays, this is the time where the movie industry makes the most bucks, thus "golden"(for them, anyhow!).
Another doozy in the naming department falls on July 20th. SInce there are no nat'l. holidays between "Golden Week" and the summer holidays, the gov't. decided to make an extra holiday to give stressed-out businessmen some time(gee, a whole DAY!) to relax. It's called "Sea Day". :?

[cocodrilo]

[quote=tj]Martini?!? As in vodka or gin & vermouth & olives?

It sounds like an odd combination, but strangely appealing... Probably because of my sweet tooth and love of chocolate...

:lol: :lol: No, the only thing really martini about it is the martini glass it's served in. Very appealing to the eye instead of the normal bowl. :lol: :lol:


I don't HAVE any martini glasses :(
I guess that's just as well, as I can heap larger servings into my bowls!
(What would you call that, then- "Bolo o' brownie?")
:wink:

[salsachinita]

Yummmmmm.....All these brownie talks makes me wanna bake again!

This is the ironic bit: I am lactose intolerant but LOVE to bake....! So hard tracking down/developing dairy-free recipes :cry: !

So I've chosen to bake/eat anyway, but in very controlled potions (got used to that over the years). That means my baking has to be shared :wink: !

Making a salsa now. I am having 'Completos' tonight. A Chilean specialty. Yummmm...........

[cocodrilo]

Salsachinita-
Does dairy affect you even if it is in a baked dish? I get horrible migraines if I eat dairy for more than 3 days straight(cow's milk dairy. Goat's milk doesn't affect me), but it never seemed to upset me in baked goods- spongecake for example. My recipe for brownies doesn't call for milk, but there is butter in it...

[Genesius Redux]

There's an "Earth Day" here in the US. I wonder how people would react if it resulted in people dumping trash!

Probably the same way they react when it results in people loading into their SUVs to go camping at one of our over-managed token national parks--ignore the irony and go on with their lives! :wink:

[peachexploration]

Geez, I actually forgot about that. Last "Earth Day" I remember being publized was like 1995. I need to pay more attention. :? :lol:

[salsachinita]

Salsachinita-
Does dairy affect you even if it is in a baked dish? I get horrible migraines if I eat dairy for more than 3 days straight(cow's milk dairy. Goat's milk doesn't affect me), but it never seemed to upset me in baked goods- spongecake for example. My recipe for brownies doesn't call for milk, but there is butter in it...

Butter & Cream are two of the worst things to me, in any form. But I find that if I eat only the cake part minus the cream/frostings etc I am sorta ok.

Some cheese are worst than others, but goat products seem better than cow products.

Interestingly, natural-set yoghurt I can eat, with minimal effects. I also got used to soy latte, but most places don't do it well :roll: (I am a coffee conniseur....spell?).

I was living in France for a while.......it was so hard NOT to end up eating too much of the wrong things.....! Pastries, yummmmmmm.......

[Genesius Redux]

Geez, I actually forgot about that. Last "Earth Day" I remember being publized was like 1995. I need to pay more attention. :? :lol:

Well, yes--that was around the time that Vice President Ozone was too busy making the world safe for NAFTA to worry about what that free trade agreement would do to the environment he ostensibly wanted to care for. And now we're too busy inaugurating the Golden Age of American Colonialism to worry about much of anything other than controlling what is under the ground so we can continue to convert it from sticky sludge to poisonous gas.

[peachexploration]

Salsachinita-
Does dairy affect you even if it is in a baked dish? I get horrible migraines if I eat dairy for more than 3 days straight(cow's milk dairy. Goat's milk doesn't affect me), but it never seemed to upset me in baked goods- spongecake for example. My recipe for brownies doesn't call for milk, but there is butter in it...

Butter & Cream are two of the worst things to me, in any form. But I find that if I eat only the cake part minus the cream/frostings etc I am sorta ok.

Some cheese are worst than others, but goat products seem better than cow products.

Interestingly, natural-set yoghurt I can eat, with minimal effects. I also got used to soy latte, but most places don't do it well :roll: (I am a coffee conniseur....spell?).

I was living in France for a while.......it was so hard NOT to end up eating too much of the wrong things.....! Pastries, yummmmmmm.......

SC, how about Soy? I do great with it but it takes a bit of getting use to the taste for alot of people.

[cocodrilo]

Salsachinita-
Does dairy affect you even if it is in a baked dish? I get horrible migraines if I eat dairy for more than 3 days straight(cow's milk dairy. Goat's milk doesn't affect me), but it never seemed to upset me in baked goods- spongecake for example. My recipe for brownies doesn't call for milk, but there is butter in it...

Butter & Cream are two of the worst things to me, in any form. But I find that if I eat only the cake part minus the cream/frostings etc I am sorta ok.

Some cheese are worst than others, but goat products seem better than cow products.

Interestingly, natural-set yoghurt I can eat, with minimal effects. I also got used to soy latte, but most places don't do it well :roll: (I am a coffee conniseur....spell?).

I was living in France for a while.......it was so hard NOT to end up eating too much of the wrong things.....! Pastries, yummmmmmm.......


I travel to Europe quite often, and the only place I HAVEN'T gotten headaches was Greece! Feta, their fabulous yogurt, even the yogurt-coated kebebs the Turks sell didn't bother me!
I'm a coffee snob myself. That's ONE thing that was a bummer about Greece, though, "Land of the Nescafe Frappe" :roll:

[cocodrilo]

I use soy milk in tuna casserole instead of milk for the cream sauce(although I DO top it with grated parmesan) and noboday can tell the diference! If you "mask" soy products with heavier flavors by utilizing herbs, etc, you can do wonders. :D

[salsachinita]

There's no such thing as milk in my house. Everything (I mean everything) gets done with soy milk & no one has complained as yet.

But, apart form oil (which doesn't work for every recipe :x ), what to you sub butter with when baking....? Cream is another thing, never mind about creme frache (no known replacement that does justice IMO, that bit of France stays with me)!

And soy cream, ice cream, chees etc just don't behave (or taste) like they should :roll: .......

So I stick to Mediteranean/Asian/Latino cooking style & work with whatever seasonal ingredient available.

Having food allergy makes you focus on quality, over quantity 8) . Too bad a lot of people don't seem to share this view with me. We live in the fast food/chain store society.

[cocodrilo]

There's no such thing as milk in my house. Everything (I mean everything) gets done with soy milk & no one has complained as yet.

But, apart form oil (which doesn't work for every recipe :x ), what to you sub butter with when baking....? Cream is another thing, never mind about creme frache (no known replacement that does justice IMO, that bit of France stays with me)!

And soy cream, ice cream, chees etc just don't behave (or taste) like they should :roll: .......

So I stick to Mediteranean/Asian/Latino cooking style & work with whatever seasonal ingredient available.

Having food allergy makes you focus on quality, over quantity 8) . Too bad a lot of people don't seem to share this view with me. We live in the fast food/chain store society.

My sentiments exactly! I cook with little or no dairy, as I focus mostly on Italian & Asian- with the FRESHEST ingredients! (My herb garden has expanded this year!) :D

[peachexploration]

I should be sleeping but oh well... :D
Thanks DF Buddies. You are awesome. For now, I think I'm gonna try the fudge brownie texture, no nuts but, I love the idea of almond and chocolate so I will try some almond flavoring. For this, I will try the espresso chip ice cream. This is a really fine quality that I use and it's not really sweet so it may work and it will add some texture. Not to mention that it may add a touch of elegance.

Later on. I'll try the french vanilla out with a cake brownie and macadamian nuts or walnuts later. Yum Yum. Thanks guys! Great ideas. I'll let you know how it turns out on Sunday. :D

It turned out great!! Yippee!! Just a slight change. I had to end up using butter pecan icecream because it was the birthday guys favorite. It was still wonderful. The espresso chip was awesome as well. A couple of people were wimps, "it's to rich" (saying in a whinny voice :roll: ) Turns out, they didn't like brownies to begin with. :? Oh well, I'll just give them sugarfree jello next time. 8) Now back to my restricted diet. :roll: :D

[Sagitta]

I have to come and work at your place Peach!! All the food, plus a dancer to boot!!!! :car:

[peachexploration]

Come on down! We'll be happy to have you. :D Especially, to help me teach Cut & Paste. :wink: See "Frustrations of a Computer Geek" thread. :lol:

[peachexploration]

Tonight's dinner is Broiled Salmon and Sea Scallops, Brown Rice, Tossed Salad and a new favorite, Peach Flavored Sparklin Water. :D Anyone else? :P

[Sagitta]

Basmati rice, steamed greens with blanched almonds drizzled with olive oil with shrimp spice with recheo masala.

[cocodrilo]

Wish I had time to cook somethin' fancy- looks like simple UDON noodles with WAKAME (seaweed) and KATSUO(bonito) broth...

But I made a massive STROMBONI the other night! Ever hear of it? First I made whole wheat pizza dough, rolled it out into a 10" x 14" rectangle, then piled on thinly sliced salami, roasted & sliced red & yellow bell peppers, a whole head of garlic, roasted, a sliced & roasted onion, lots of sun-dried tomatoes(reconstituted),grated cheese & parmesan cheese, then fresh basil. Rolled it up like a humongous sushi roll, pinched closed the sides, and baked for about 30 minutes. FABULOUS!!! Hassle to roast all the veggies, but it's worth it. This roll will feed 4 hungry people! Don't forget the VINO!!!! Mangiare!!!!!!

[peachexploration]

Wish I had time to cook somethin' fancy- looks like simple UDON noodles with WAKAME (seaweed) and KATSUO(bonito) broth...
Gosh, when I live in Guam many moons ago, I used to love that stuff. I love Japanese cuisine. Yum. :D

[tj]

Not quite cooking - but related:

Had the oddest thing last night while dining at the local sushi bar with some friends...

Blueberry wasabi. They had this sushi roll with mango, rice, tuna, nori - and drizzled on the plate was blueberry wasabi. Kind of a fusion thing.

I wasn't quite sure what to expect, but I certainly could taste the fruityness of both the mango and the blueberry along with the more traditional taste of the sushi.

I don't know if I'd get it again, but it was interesting and different. It certainly wasn't bad.



Funny wasabi story for you... a friend of mine is an admitted wimp when it comes to hot food. But he found that he could tolerate wasabi, and was quickly growing fond of it.

So rather than mixing it in with his soy sauce, he spreads it onto his sushi straight, and then crams the whole piece into his mouth!

His whole body turned this bright shade of fire engine red! Stayed that way for a good minute or so. We asked him if he was ok, (while simultaneously cracking up) and offered him some water.

Poor guy! Still makes me laugh thinking about it, though.

[Genesius Redux]

Tonight's dinner is Broiled Salmon and Sea Scallops, Brown Rice, Tossed Salad and a new favorite, Peach Flavored Sparklin Water. :D Anyone else? :P

Peach--what do I have to do to convince you to marry me? :together:

[peachexploration]

Tonight's dinner is Broiled Salmon and Sea Scallops, Brown Rice, Tossed Salad and a new favorite, Peach Flavored Sparklin Water. :D Anyone else? :P

Peach--what do I have to do to convince you to marry me? :together:

GR, you're such a sweetie. My answere is already yes. :wink: :lol:

[SDsalsaguy]

So when and where is the frist DF wedding to be? Enquiring minds want to know... :D

[cocodrilo]

Not quite cooking - but related:

Had the oddest thing last night while dining at the local sushi bar with some friends...

Blueberry wasabi. They had this sushi roll with mango, rice, tuna, nori - and drizzled on the plate was blueberry wasabi. Kind of a fusion thing.

I wasn't quite sure what to expect, but I certainly could taste the fruityness of both the mango and the blueberry along with the more traditional taste of the sushi.

I don't know if I'd get it again, but it was interesting and different. It
certainly wasn't bad.



Funny wasabi story for you... a friend of mine is an admitted wimp when it comes to hot food. But he found that he could tolerate wasabi, and was quickly growing fond of it.

So rather than mixing it in with his soy sauce, he spreads it onto his sushi straight, and then crams the whole piece into his mouth!

His whole body turned this bright shade of fire engine red! Stayed that way for a good minute or so. We asked him if he was ok, (while simultaneously cracking up) and offered him some water.

Poor guy! Still makes me laugh thinking about it, though.

Your fruity-sushi experience sounds interesting! Don't know if I'd want to try that, though! :shock:

Most non-Japanese don't know how to eat sushi OR sashimi- here's how(take note in order not to create a faux pas when you see Japanese diners watching you at the sushi shop!)

Sushi should already have a dab of wasabi under the topping. In Japan, it is NEVER served in a lump on the side. If yuo can't tolerate wasabi, tell the sushimaker "wasabi-nuki"(hold the wasabi) when you're ordering. Sushi is a finger food. It is not eaten with chopsticks(properly!). Pick it up carefully, and dip a small corner of it into the soy sauce. DO NOT SOAK IT in soy sauce(how can one possibly enjoy the subtleties of raw fish when it is coated in "murasaki", the soy sauce used for sushi whcih is generally stronger than table soy sauce!!!)

To eat sashimi like the pros, (here you get wasabi on the side)- put a tiny dab of wasabi on the fish slice, pick it up with your chopsticks and dip a small corner of it into the soy sauce. Again, don't drown the fish! Sushi and sashimi are very expensive delicacies in Japan, and most people rarely go out to eat this as it is cost-prohibitive. (I'm not talking about the sushi rolls we get at 7-11- you can't EVEN compare that stuff to fresh!)

You also might try drinking COLD sake with your sashimi or sushi. It is a finer quality("rei-shu" is sake served chilled) and has a higher alcohol content as well(17%) so be careful! :D Love it!!!!!!!

ENJOY!!!!

[Sakura]

How are the cardamon pods Sagitta :wink:

SG and GR, can I come over for dinner :lol:

Pacion--

If you make it dinner and dancing, you've got a deal! Sole Mio, which I mentioned, specializes in northern Italian--is that okay? Then we're already downtown for Club Caliente--LA-style salsa until 2 or 3 am. After that, if you're not too tired, I'll show you our full-scale replica of the Parthenon in Centennial Park, and we can do breakfast at the Pancake Pantry in Hillsboro Village, which features the finest pancakes in the south. Just let me know when you'll be in Nashville, and I promise you that you're money's no good for the duration of your visit. :D


Phweeeeeeeee!!!!!!!! I wanna go too!!!!!! *bright, shining eyes* Italian food is the greatest!!!!!! It's all yummy, and filling, and ohhh so good! (By the way; I'll be able to Salsa {I hope!} by the time I get my parents to take me back down to Nashville; and I fully expect to try and steal you away for a day {or two!}!!!!! *grins*) ...How come you never offered to take me for a night and morning out on the town, huh?! :D :lol: :wink: :twisted: Love ya, Genesius!

*pokes ShyDancer* If I'm ever down in Australia... May I come over for dinner?!?!?! Oh, pweaaaaaaaase???!?!?!?! :D :D I promise I'll be good and eat *everything* on my plate!!! :wink: 8)

Sakura Kitty :kitty:

[Sakura]

Ooh, sushi tips! Thanks cocodrilo! :D

Sakura Kitty :kitty:

(PS-Mmmmm, fish. *purrs*)

[danceguy]

Hmm, I've only tried sushi once...and I made a mistake of asking for Uni...ugh...first and last time I will ever eat that! I'll save my uni stories for another day... :oops: :shock: :roll:

SG

[cocodrilo]

Hmm, I've only tried sushi once...and I made a mistake of asking for Uni...ugh...first and last time I will ever eat that! I'll save my uni stories for another day... :oops: :shock: :roll:

SG
If it's FRESH it's FAB!!! How 'bout ikura(salmon eggs? A lot of folks can't stomach that either. Did you know it's actually caviar? Did you also know "ikra" is "caviar" in Russian?
I wanna hear the stories!!! Pleeeeeeeeeeez :D !

[tsb]

You also might try drinking COLD sake with your sashimi or sushi. It is a finer quality("rei-shu" is sake served chilled) and has a higher alcohol content as well(17%) so be careful! :D Love it!!!!!!!


the distinctions in sake are as discernable as in various types of wine.

if i already have a good relationship with the itamae i tend to go with the omakase (chef's choice). otherwise, i tend to order things not found on the regular menu. this serves two purposes - if i don't know the chef, i can gauge his level of expertise - and he can discern that i have a more cultivated palate than the average non-japanese customer. as a matter of fact, combined with observing the cultural niceties including those mentioned by cocdorilo, i've had chefs ask me when how long i lived in japan - i haven't - i just get chefs to tell me things...

i like to start with "engawa" (halibut fin - which is fattier, but also chewier). if i'm lucky the chef will have kohada (gizzard shad - about smelt sized, marinated with the bones in so there's some skill in marinating the fish long until so the bones are soft enough to chew, but not overly so, so that the fish is mushy... - so if the chef makes his own kohada - it can be bought pre-marinated - he's pretty hot stuff). i'm also partial anything served with yuzu kosho - ("yuzu" is a citrus fruit found only overseas, "kosho" is pepper - yuzu kosho is a citrus/pepper preparation that is generally used as a condiment for foods that have a slippery texture). and if i'm really lucky the chef will know how to make osaka-style "batera" (saba pressed in a box with the special seaweed, shiso & topped with special sauce... ankimo (monkfish liver) is also pretty good as long as the chef doesn't overcook the protein (see topic on cooking hard boiled eggs) - it's like eating pate... or maybe an appetizer of toro mixed with grated mountain yam, soy sauce, shredded nori and a little wasabi... or yellowtail belly - or kanpachi - or shima-aji... or fresh anago - or mentaiko - or aji... or tai - splashed with yuzu and sprinkled with a little sea salt... - or amaebi (sweet (live) shrimp), served with the head on the plate with the antennae still wiggling to show how fresh it is (shrimp have a little enzyme sac in the head that makes the flesh mushy - that's why shrimp are beheaded quickly - the same enzyme is found in pineapple - which is why you don't see pineapple next to any meat on any professional buffet table)...

ummmm, sushi...

then there's french regional cooking....

[tsb]

Hmm, I've only tried sushi once...and I made a mistake of asking for Uni...ugh...first and last time I will ever eat that! I'll save my uni stories for another day... :oops: :shock: :roll:

SG

when it's fresh it's sublime - sweet, with just the slightest hint of brininess. fortunately chefs usually tell me when it's not fresh (a benefit of having chefs know that you know good sushi)...

it's also good as a pasta sauce. i had one chef use squid as "pasta" with an uni topping. it was stunning.

most people found the texture of uni most objectionable. a lot of people seem to dislike mirugai (jumbo clam) for the same reason.

[tsb]

Wish I had time to cook somethin' fancy- looks like simple UDON noodles with WAKAME (seaweed) and KATSUO(bonito) broth...


when i'm in a hurry i put tofu in dashi, add a little ponzu & yuzu kosho - better for you than a sugary breakfast cereal - and warms me up better than oatmeal...

speaking of yuzu kosho, i can get salmon belly at the fish market at a fraction of the cost of regular salmon. with my trusty blow torch, i sear it tataki style and eat it chirashi style with yuzu kosho. oh that's so GOOD....

[tsb]

Funny wasabi story for you...

fresh wasabi is actually pretty expensive - and the taste is quite different from the reconstituted stuff that most people see. you're not likely to see it unless you're on the sushi chef's a-list - a serving (for which they don't charge) cost them about, what, $5 US nowadays...

[cocodrilo]

Well, well, tsb!! Certainly sounds like you're spending the better part of your paycheck on Japanese foods. Over here, those things would cost an arm & a leg!
And indeed the best way to learn is by asking the pros! For any sushi amateurs out there, be careful, though. A lot of the sushi "chefs" are just flunkies who want to live abroad. With your knowledge, tsb, I'm sure you could easily spot these(and from the looks of your dining expenditures, I am doubtful that you would even frequent a lowly establishment run by a pseudo-chef!) !!!

I am a reishu snob, indeed! I go to as many tastings as I do wine tastings, and one reason I live in the Okayama area is BECAUSE of the fabulous fresh fish & superior sake we produce.
I'm crazy about battera, too! At my favorite restaurant here in Kurashiki, the chef makes an anago oshizushi. TO DIE FOR is an understatement.

Getting back to the topic of chilled sake, it seems that there are a sufficient number of sake snobs in Europe as well as stateside nowadays, resulting in the importation of some of Japan's finest! I was elated to find(and imbibe heavily!) Kubota "Manju" my last time in London! :D

[tsb]

Well, well, tsb!! Certainly sounds like you're spending the better part of your paycheck on Japanese foods. Over here, those things would cost an arm & a leg!


i've met japanese nationals while dining. their take is that the fish quality is comparable to that found in japan - and much more affordable.


And indeed the best way to learn is by asking the pros! For any sushi amateurs out there, be careful, though. A lot of the sushi "chefs" are just flunkies who want to live abroad.


that's why i usually ask early on if they serve kohada. the response usually tells me what they know. between that and starting with engawa - it gives them a hint not to try and recommend a marginal quality piece to fish on me...

i've had some interesting stuff. for one birthday i had my favorite chef order a couple of fresh water fish that are apparently only found at high altitude in one lake in japan. apparently the bitter part of the fish is eaten for good luck. what i like about this guy is that i could go every day for lunch for a week and not get the same order twice.

last week i went in on a night when the head chef was off. the 2nd chair guy made me a salmon/tofu/cucumber combination topped with yuzu kosho & (oddly enough) basil. i would have never thought to try and combine the two flavors.


With your knowledge, tsb, I'm sure you could easily spot these(and from the looks of your dining expenditures, I am doubtful that you would even frequent a lowly establishment run by a pseudo-chef!) !!!


at least you will understand why i'm reluctant to go to certain places; most people refuse to believe that i can tell the difference - especially when it comes to the preparation of the rice - or even as simple as something like dashi why you shouldn't boil the kombu... <sigh>



I am a reishu snob, indeed! I go to as many tastings as I do wine tastings, and one reason I live in the Okayama area is BECAUSE of the fabulous fresh fish & superior sake we produce.


i don't drink a lot, but one of the places i frequent offers a sample of 3 sakes for less than $9 US, all chilled.


I'm crazy about battera, too! At my favorite restaurant here in Kurashiki, the chef makes an anago oshizushi. TO DIE FOR is an understatement.


i've never had it made with eel. not too many chefs here make anago from scratch, actually. especially with all the extra bones compared to unagi. but i think the sauce turns out a little smokier (which i like) when you add the extra grilled bones when making the sauce. i am surprised at how chef-made anago seems almost fluffy compared to the prepackaged stuff.

not too many non-japanese ask for battera. when i go to one particular place, the normally inscrutable itamae allows himself the smallest of smiles when i order it. oddly enough, i'm not crazy about saba as nigiri.


Getting back to the topic of chilled sake, it seems that there are a sufficient number of sake snobs in Europe as well as stateside nowadays, resulting in the importation of some of Japan's finest! I was elated to find(and imbibe heavily!) Kubota "Manju" my last time in London! :D

i suspect that you could find it in LA now too; earlier this year i read a newspaper article about how a couple of guys in LA began importing premium sakes & have been working towards creating a market for it. (probably on the west side - inside LA joke)

[Sakura]

:shock: :D :shock: :D *Man*! The things I'm learning just by *reading* your guys' posts! ...Unfortunately, because I live in IN, I don't really trust the sushi places here (only because we're in the "middle" of the US, with no *major* bodies of fresh water! But I've heard good things about a place called "Sakura..."), so I've yet to have sushi!

What was really interesting was when I went to visit my Nana and Granddaddy down in Florida, (they're in the Tampa Bay area), and they didn't have any sushi places near them at all! :evil: I was so disappointed, 'cause I was sooooo looking forward to trying some tuna sushi!

:D Yup, it's my secret (not anymore!) quest to try tuna sushi; so, tsb, and cocodrilo, could I please have your reviews on the tuna sushi: best ways to have it, best things to have it with (keep in mind two things: 1. I'm not a fan of spicy things, 2. I'm underage, so I can't have any sake), and any other things you'd like to point out about it. :wink: :roll:

Thanks guys!

Sakura Kitty :kitty:

[pygmalion]

Yup. You'd think with all the water around, Florida would be a great place for seafood. But it's not. The seafood here is pretty ... uh ... frozen and shipped in from afar. :lol: :lol:

[Sakura]

Hey, it's not *all* that bad! Your deep fried, bay scallops are the best!!!!! :D :D :D I miss them so! (It's almost *FIVE* dollars for a little, tiny, frozen box of them!!! :shock: :evil: I hate it, and it makes me soooo mad!! So I can't ever have them waaaaaay up here in IN... *pouts*)

Sakura Kitty :kitty:

[cocodrilo]

Hi Sakura!
People up in Tokyo are crazy about tuna, but not down here so much. It is not my favorite fish, either. In Okayama, we prefer "sawara" (Spanish mackerel) and "hamachi"(young yellowtail).

The lowdown on tuna:
There's the regular, "red meat" toro, which is the cheapest cut of the fish, and then "chu-toro", fatty tuna belly, then the "filet mignon of tuna", which is "o-toro", the fattiest, most delicate-tasting cut. It literally melts in your mouth. Be reminded you will pay for a very fine cut of tuna- over here it is not uncommon to fork out over $20 for "ikkan"(a single piece of sushi) of o-toro! But Sakura, you GOTTA try it! Start young! I ate my first Japanese full-course meal at the age of 17 and thought "What th'?!!!!" :?
But then I became a sushi snob, frequenting the sushi bars in San Francisco, while I was in college! Ganbatte, ne! :D

[tsb]

Hi Sakura!
People up in Tokyo are crazy about tuna, but not down here so much. It is not my favorite fish, either. In Okayama, we prefer "sawara" (Spanish mackerel) and "hamachi"(young yellowtail).



spanish mackerel is generally referred to as aji here. i like aji.


The lowdown on tuna:
There's the regular, "red meat" toro, which is the cheapest cut of the fish, and then "chu-toro", fatty tuna belly, then the "filet mignon of tuna", which is "o-toro", the fattiest, most delicate-tasting cut. It literally melts in your mouth. Be reminded you will pay for a very fine cut of tuna- over here it is not uncommon to fork out over $20 for "ikkan"(a single piece of sushi) of o-toro! But Sakura, you GOTTA try it! Start young! I ate my first Japanese full-course meal at the age of 17 and thought "What th'?!!!!" :?
But then I became a sushi snob, frequenting the sushi bars in San Francisco, while I was in college! Ganbatte, ne! :D

kanpai!

to build on this, there are various types of tunas - what you get in a can (starkist, chicken of the sea) is actually albacore (Shiro maguro - shiro means 'white'). raw albacore is extemely lean & as a consequence relatively tasteless. so it's generally seared around the outside (tataki), which serves two purposes - the slight roasting imparts more flavor and also firms up the outside, making it easier to slice cleanly. bonito (katsuo) which is generally deep red, is generally prepared the same way, served tataki style, often with a garnish of green onion, ginger, red pepper & ponzu sauce.

what is generally referred to as tuna in a sushi place (maguro), is generally one of three types of tuna (in ascending order of preference): yellowfin, bigeye, and bluefin of which there are subtypes.

the following refers to orders of basic maguro, not chutoro or otoro, which are fattier & marbled cuts of tuna):

- yellowfin is the lowest grade sushi maguro. it is generally a lighter shade of red and a bit more opaque looking;
- bigeye is generally caught off the shores of hawaii, & (i think) ecuador. it's almost as good as bluefin, but due to muscle striations a smaller portion of it is usable as sushi or sashimi (think spicy tuna rolls);
- bluefin is tops. there are various varieties. one type of bluefin caught off the coast of japan is highly prized & seldom gets sold outside of japan. it is generally a much deeper red, and has what i'd describe as a translucence & lustre;

if you think of tuna like you would a steak, the fat content and degree of marbling influence the flavor & the price - this is what cocodrilo refers to in terms of "toro". the fattiest cuts of any fish tend to be the belly cuts (although i have seen toro cut from near the tail): while i also enjoy yellowtail belly, salmon belly tends to be extreme fatty and actually benefits from a tataki-style broil - the broils transforms the lipids in the fat into what we perceive as good flavor (and of course, then topped with yuzo kosho). depending on the type of fish, some belly cuts have muscle striations which are rather chewy. some people like the contrast of texture, while in other cases, chefs will take the time (and charge an additional expense) to slice the fish with the grain avoiding the striations (which then be broiled separately and served, usually with a litle ponzu sauce - think 'fish bacon'). finally, some of the fattiest tissue is right next to the skin, so chefs will not waste it - they usually scrape it up and serve it in a negitoro roll (fish (& maybe green onion) & rice in the inside, wrapped in nori (seaweed)). some people don't like the fatty texture of toro, though, much like trying to eat salmon belly, so i've also seen tuna toro broiled tataki style. i personally consider that a waste...

if you actually go shopping for fish someday oher things you might want to look for are:
- the formation of the tail - it should be symmetrical and well formed. farmed fish generally do not get a lot of space to swim free (which affects the quality of the flesh) - beat up looking tails are to be avoided;
- the shape of the body (looking down the fish from head to tail) should approximate more a "U" than a "V" - a "U" means that there's more belly flesh;
- quality fish should not emit discernable odor;
- cut fish should not be exposed to open air (oxidation);

with air freight nowadays, you can get quality grade sushi fish just about anywhere - the issue is customer demand.

p.s. one pet peeve: the pickled ginger (gari) is intended to be eaten as a palate cleanser (like a sorbet in between courses)- not as a garnish or otherwise simultaneously with your sushi. yuck!

p.p.s. another pet peeve: if your sushi already has a sauce on it - please do not put soy sauce on it.

[tsb]

Yup. You'd think with all the water around, Florida would be a great place for seafood. But it's not. The seafood here is pretty ... uh ... frozen and shipped in from afar. :lol: :lol:

so there's actually a drawback of the warm water courtesy of the gulf stream?

[cocodrilo]

Bravo on the tuna scoop!
Did you know that at the Tokyo fish market (the big one!) Tokyoites covet buying the whole "kabuto"(tuna head)? The eyeballs are said to be a delicacy! (Yet the whole tuna head only costs like 10,000 yen/$85.)

When I travel, I like to eat "kajiki-maguro"(swordfish) and "shiira"(dorado or mahi-mahi). I would think you would be able to find these in Florida, no, Pygmalion?

[cocodrilo]

OK- here's a scoop for you foodie/gourmets out there-

In this morning's Yomiuri newspaper there was an article about the first 2 Yubari melons to be sold at the year's earliest auction in Sapporo. The 2 melons fetched a staggering $3684.- an all-time record. 98 Yubari melons were auctioned off at a Sapporo department store in less than 20 minutes for a total of $26,300.
:shock: :shock: :shock:

For those of you who have never eaten a Yubari melon, they are similar in taste & appearance to our "cantaloupe", although I personally feel the cantaloupe is tastier! Melons are an extravagancy in Japan, where fruit is painstakingly grown (usually in greenhouses!), blemish-free and are often given as gifts(average one in the stores runs 5000 yen, or $44). Now you know why I eat so many bananas!!! :D

[cocodrilo]

P.S. Forgot to say this, tsb-
Spanish mackerel is a completely different variety than aji, yet aji, saba, sanma, sawara are all called "mackerel" in English. The good part about sawara though is that it doesn't have the characteristic fishy smell the other mackerels have, and is sooooooooo tender!(Where's the drooling emoticon?!) :?

[tsb]

P.S. Forgot to say this, tsb-
Spanish mackerel is a completely different variety than aji, yet aji, saba, sanma, sawara are all called "mackerel" in English.


apparently fuyu sawara is one of the fish (like honmaguro) that doesn't seem to leave japan all that frequently. personally i've never seen it. and since the chef refers to it what i get as aji i assume we're getting saurel (either maaji or maruaji) instead. learned something new. cool. if i ever get to japan i'll put sawara on the list of the things to try.


The good part about sawara though is that it doesn't have the characteristic fishy smell the other mackerels have, and is sooooooooo tender!(Where's the drooling emoticon?!) :?

i remember reading once that the japanese have a saying that mackerel are spoiled even before they die - the point being that mackerel decay very quickly after death.

as i said before, i don't generally care for mackerel but one day about 8-9 years ago, my favorite chef told me to try it as it was extremely fresh and not marinated. it was pretty good. i wonder if i was getting sawara then... i doubt it, though - i think he would have told me at the time how difficult it was to get.

[cocodrilo]

Actually, the best time to eat sawara is in the spring, thus its characters "spring fish" (if ya read Japanese). Is the saurel you're referring to "saury"? (Never heard of saurel) The fish I am thinking of is known here as "sanma", rarely eaten raw(too fishy) most often grilled(FABULOUS with beer!), a long, thin fish, lots of small bones. Best eaten in fall, thus the characters "fall sword fish". "Buri", the oil-rich yellowtail is best eaten in the winter, as are most fatty fishes.

[Sakura]

Hi Sakura!
People up in Tokyo are crazy about tuna, but not down here so much. It is not my favorite fish, either. In Okayama, we prefer "sawara" (Spanish mackerel) and "hamachi"(young yellowtail).

=^_^= Once I get over there, you'll have to take me to all of the best sushi spots! From there, you can help me with which dishes are the *best*!! :D *purrs* Mmm, fish!

The lowdown on tuna:
There's the regular, "red meat" toro, which is the cheapest cut of the fish, and then "chu-toro", fatty tuna belly, then the "filet mignon of tuna", which is "o-toro", the fattiest, most delicate-tasting cut. It literally melts in your mouth. Be reminded you will pay for a very fine cut of tuna- over here it is not uncommon to fork out over $20 for "ikkan"(a single piece of sushi) of o-toro! But Sakura, you GOTTA try it! Start young! I ate my first Japanese full-course meal at the age of 17 and thought "What th'?!!!!" :?
But then I became a sushi snob, frequenting the sushi bars in San Francisco, while I was in college! Ganbatte, ne! :D

Chu-toro and o-toro sound the best to me! Hmm... Twenty bucks... I think I could deal with that! If it's *that* good! :wink: I *really* do want to get over to "Sakura" and check out what they have there; but I need to get there with a guy from our church who seems to be a sushi snob as well, so he can guide me here in IN! 8)

Btw... What do you think of eel? I've heard it's rather good as well....

Matte ne! :D :wink:

Sakura Kitty :kitty:

[Sakura]

*grins* Watching (reading) conversations between you, tsb, and cocodrilo is so awesome! I'm learning so many new things that I never could have *hoped* to know! (And all of this on a Dancing Forum! *grins* Life is good indeed. :lol: 8) )

Thanks for all of the updates, names, reccomendations, etc.! I'm really enjoying this crash-course in Sushi! *purrs*

Sakura Kitty :kitty:

[cocodrilo]

I adore eel, river eel, called "unagi". There's ten'en(natural) and yoshoku(farmed) and nothing beats natural river eel! Back in the Edo era, a wily inventor, hoping to boost the sales of his town's grilled eel business, proclaimed "Eel Eating Day" on the hottest day of summer, claiming it would boost one's stamina on this hot, sultry day. To this day, people flock to unagi restaurants to eat eel on "Doyo-no-ushi-no-hi". (me, too! :D )
My favorite sushi shop takes slices of eel, puts them on a net-like grill and grills them till the oil bubbles atop, then makes nigiri-zushi out of it & tops it with sauce. Delectable!!!

"Anago", sea eel, is the "white meat" of eel, and is eaten as nigiri-zushi as well. I previously posted about a restaurant I frequent that makes "oshizushi", pressed into a wooden box, SUPERB!

Lastly, there's conger eel(hamo), which is the most delicate & expensive of all, and is a delicacy of Kyoto. It is prepared finely chopped, bones & all, cooked, blanched in cold water and served with a miso-karashi sauce.

Have I got you drooling yet, Sakura? :wink:

[Sakura]

Have I got you drooling yet, Sakura? :wink:

:shock: Are you *kidding*?!?! I've filled up the entire Pacific Ocean by this time! 8) It sounds so good!!!!!!!! :lol: :D :D ...And I'm not anywhere near enough to have any!!! :cry: :cry: :cry:

*shrugs* Ah, well! Let's see... Only... *counts* 4 years until my junior year of college, and *then*! *Then* I'll be over in Japan for a "year" (two semesters)!!! *evil laughter* And then I will feast on the little fishies and eels!!!! :twisted: (Le poisson, le poisson, 'ow I *love* le poisson! Love to cook, love to eat, little fish! .... :wink: )

Matte ne, cocodrilo!

Sakura Kitty :kitty:

(PS- For all of this torture by describing foods I can't have, you are *soooo* treating me for a night out in the sushi bars when I get there! 8) )

[danceguy]

I don't think I've ever had Eel (nor would I want to!). But I used to catch them as a kid...and I won't share my secret of how I used to do it. ;)

Do you make mochi Cocodrillo? If you do, I'm coming to visit! I could eat mochi all day...yummy! :D

SG

[cocodrilo]

Yes, by hand with a wooden mallet and a stone mortar, for new year's. Make enough for about 100 people. Some of the guys are pretty wimpy, so guess who ends up doing most of the pounding? We're all lit by the time we finish(usually 2:00pm) as everyone drinks sake while doing this!

I LOVE mochi!!!!!!!!!!

[Sabor]

hmm.. have i mentioned that i make an ultra-mean cheese sandwich! :mrgreen:

[SDsalsaguy]

hmm.. have i mentioned that i make an ultra-mean cheese sandwich! :mrgreen:
I'll do you one better Sabor... I actually *grill* mine! :D

[tsb]

hmm.. have i mentioned that i make an ultra-mean cheese sandwich! :mrgreen:
I'll do you one better Sabor... I actually *grill* mine! :D

amazing what you can do with aluminum foil and an iron. and use mayonnaise in place of butter on the outside. add a thin slice of tomato, (in between thin slivers of cheese), sprinkled with a little fresh basil - better yet as a quesadilla...

[cocodrilo]

Used to eat a lot grilled cheese sandwiches as a kid- LOVED them! Haven't had one for quite a while now...Prefer cucumber,avocado, turkey
sandwiches(in that order). Note that one can't get packaged turkey here so I only eat a turkey sand. when I roast the whole bird, (which is available)twice annually in the winter! Don't eat many sandwiches anyway.. :?

[Sagitta]

I only got into cheese sandwiches in teh past two years. Toss a slice of breda in the toaster oven with cheese and toast long enough for it to melt well and crisp up the bread. That's the way I have it and like it. :D

[Sakura]

...I actually don't like cheese... :oops: :oops: :oops:

I much prefer the chicken-flavored, Maruchan ramen noodles! (I like the ones in the packs 'cause then I can cook 'em a little longer than usual!) Grab my chopsticks and a Dr. Pepper, and then I'm set! :D :D I LOVE ramen noodles! =^_~= (Of course, Pocky as the follow up dessert *really* makes my day!) 8)

Sakura Kitty :kitty:

[danceguy]

If it's FRESH it's FAB!!! How 'bout ikura(salmon eggs? A lot of folks can't stomach that either. Did you know it's actually caviar? Did you also know "ikra" is "caviar" in Russian?
I wanna hear the stories!!! Pleeeeeeeeeeez !

Well, I used to live in a fishing community, and oddly enough I cannot stomach seafood! If its fresh caught and cooked the same day in batter, sometimes I will eat it. Fish of any kind makes my stomach turn...but oh yes, the uni story. :wink:

There was a huge craze to import uni (sea urchin roe for anyone who may be interested) back in the late 80's in No California. Suddenly our quiet little community became a massive market where millions of tons of sea urchins were harvested by the crate and truckload. While it did provide some jobs for local people (my bro used to work for them and he worked a lot of long, tough hours), it nearly destroyed our fishing waters. All the noise and pollution from the boats was profound...but I used to still go and fish nearly every day and talked to many of the urchin harvesters. Believe me, I lost count of how many people would eat it raw (right out of the urchin, just crack it open and *GULP!*)...and kept urging me to try! Why do people say that everything tastes like chicken?? :shock:

However, one good thing that became of this, since so many urchins were harvested, it resulted in a increase in population for the abalone, one of their main competitors. Another sea creature I refuse to eat since it has been over-harvested to near extinction. :x

So, many years later while in college I went to try sushi with Japanese exchange student one day, I told her my uni stories. She said "you must try it"...and I had no idea an entire huge piece would be one little roll! Extra wasabi please? UGH! Believe me, after I saw her gulp down the rest of it there was NO WAY she was getting a good night kiss! :D :P :lol:

Anyway, that's my uni story...not my cup of tea...but I hope some people consider where that expensive delicacy might come from when they are eating it...because if you've ever seen a "bed" of sea urchins out on the shoals, believe me, its a wonderful thing of beauty. :P

SG

[pygmalion]

Used to eat a lot grilled cheese sandwiches as a kid- LOVED them! Haven't had one for quite a while now...Prefer cucumber,avocado, turkey
sandwiches(in that order). Note that one can't get packaged turkey here so I only eat a turkey sand. when I roast the whole bird, (which is available)twice annually in the winter! Don't eat many sandwiches anyway.. :?

Yummmm. Grilled cheese with tomato. And possibly bacon or ham, if you're a carnivore. Delish!

[Sakura]

:D The uni story sounded fun! Heh, heh. I'll probably try it some day; but only under the eye of someone who knows what they're doing around sushi; sorta like my own sushi apprenticeship! *grins*

Most of the time, I'll at least try something once. If I don't like it, then I don't like it; and that's good for me! :wink:

Sakura Kitty :kitty:

[pygmalion]

Then I'll have to invite you over the next time someone makes groundhog soup for me, or soup with baseball-sized snails! :shock: *shudder* Both, I had to skip. Just the idea of what I was eating was too much for me. :lol: :lol: Sorry. I'll try almost anything once, but a snail the size of my fist? Uh ... no stinkin way! LOL. (They're a delicacy in some parts of the world, though. Go figure.)

Edit: I guess I shouldn't complain. I knew a couple many years ago from somewhere in Central Africa. The delicacy where they were from was "monkey brain soup," made from, you guessed it, monkeys' brains. Eeek! *shudder*

[Sakura]

Edit: I guess I shouldn't complain. I knew a couple many years ago from somewhere in Central Africa. The delicacy where they were from was "monkey brain soup," made from, you guessed it, monkeys' brains. Eeek! *shudder*

Eeek! Indeed! :shock: I suppose if I didn't know what was in it, I might be more apt to try it; and maybe I'd try it anyway... Hmm... I suppose it'd depend on the circumstances, ne?

Sakura Kitty :kitty:

[cocodrilo]

If it's FRESH it's FAB!!! How 'bout ikura(salmon eggs? A lot of folks can't stomach that either. Did you know it's actually caviar? Did you also know "ikra" is "caviar" in Russian?
I wanna hear the stories!!! Pleeeeeeeeeeez !

Well, I used to live in a fishing community, and oddly enough I cannot stomach seafood! If its fresh caught and cooked the same day in batter, sometimes I will eat it. Fish of any kind makes my stomach turn...but oh yes, the uni story. :wink:

There was a huge craze to import uni (sea urchin roe for anyone who may be interested) back in the late 80's in No California. Suddenly our quiet little community became a massive market where millions of tons of sea urchins were harvested by the crate and truckload. While it did provide some jobs for local people (my bro used to work for them and he worked a lot of long, tough hours), it nearly destroyed our fishing waters. All the noise and pollution from the boats was profound...but I used to still go and fish nearly every day and talked to many of the urchin harvesters. Believe me, I lost count of how many people would eat it raw (right out of the urchin, just crack it open and *GULP!*)...and kept urging me to try! Why do people say that everything tastes like chicken?? :shock:

However, one good thing that became of this, since so many urchins were harvested, it resulted in a increase in population for the abalone, one of their main competitors. Another sea creature I refuse to eat since it has been over-harvested to near extinction. :x

So, many years later while in college I went to try sushi with Japanese exchange student one day, I told her my uni stories. She said "you must try it"...and I had no idea an entire huge piece would be one little roll! Extra wasabi please? UGH! Believe me, after I saw her gulp down the rest of it there was NO WAY she was getting a good night kiss! :D :P :lol:

Anyway, that's my uni story...not my cup of tea...but I hope some people consider where that expensive delicacy might come from when they are eating it...because if you've ever seen a "bed" of sea urchins out on the shoals, believe me, its a wonderful thing of beauty. :P

SG

Nope, uni is most definitely not for everyone, nor is it an acquired taste, NOR does it taste like chicken!!!!

I am fairly careful when I consume delicacies and avoid foods where the animal/environment is damaged in order to eat them(shark's fin, bird's nest soup, most Hong Kong delicacies :( ).

Whale is consumed here and is excellent. (It tastes like liver, not chicken!)It was eaten way before it
was being mass-slaughtered by the whalers of yore, and was a nutritious staple in the diet as there was no red meat to speak of. I occasionally see it in a supermarket here.

[danceguy]

Hmm...I seem to remember some people saying that uni tastes like peanut butter...but honestly the one time I had it I ate it so fast I didn't get to savor the flavor too much...;)

Despite my repulsion of most seafood, I can and will eat seaweed all day! Dried kombu is my favorite...go figure! :lol:

Pygmalion - Baseball sized snails? Yikes! Well, incidentally, an abalone is just an oversized snail...and squid and octopi are all mollusks (though the latter are cephalopods)...so many people are eating snails and their kin and not realizing it! Escargot, anyone? :D :artsy: :?: :)

Monkey brain soup...ugh...gosh that reminds me of that Indiana Jones movie and the "chilled monkey brains" scene...I had always wondered if that was based off a real story! :shock:

And people wonder why I was a macrobiotic vegan for many years...:roll:

SG

[Sagitta]

Oxtail, frog legs, sorpotel (innards and leftovers of big, including blood, tail, head pieces, heart...-rich dish), cow tongue, escargot....

What is the most exotic or out-of-there food that you've cooked?

[cocodrilo]

Oxtail, frog legs, sorpotel (innards and leftovers of big, including blood, tail, head pieces, heart...-rich dish), cow tongue, escargot....

What is the most exotic or out-of-there food that you've cooked?

Eaten? All of them. Cooked? Wouldn't know how.

Have also tried (& liked!) escargots(YUM!!!), fish cheeks, horsemeat sashimi(a delicacy here), deer, wild boar(delish!), pheasant, poisonous blowfish, dogmeat(didn't know it was dog- this was 18 years ago, in Korea), fermented tofu, fermented soybeans, whole grilled baby sparrows, the list goes on...When in Rome! :)

[SDsalsaguy]

...When in Rome! :)
Most of that stuff doesn't sound too Italian to me... :? :wink: :lol:

[Sakura]

...When in Rome! :)
Most of that stuff doesn't sound too Italian to me... :? :wink: :lol:

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: Ha! No, it doesn't! Sounds fun though!

However... Cocodrilo, your dog-eating escapade reminds me of a story one of my old French teachers told me:

She and one of her friends was in China for a vacation or something akin to that, when they came across a booth on a street with a box full of little kittens. My teacher's friend thought one of the kittens in particular was very cute, so she went up to the person inside the booth, and pointed to the kitten, motioning that she wanted it. The salesperson then picked up the kitten and took it somewhere out of sight. When he came back, it was in a box, all skinned and prepared to be cooked!

:shock: :cry: :shock: :cry: You can imagine my class' reaction to this story (we were in 6th grade!); which happened to have *nothing* to do with French! We were all rather sad and shocked for the rest of the day... As to what brought that *particular* story on, I shall never know... Hmm, you know, I never did like that teacher all that much! :oops: :lol: :wink:

Sakura Kitty :kitty:

[salsachinita]

Oxtail, frog legs, sorpotel (innards and leftovers of big, including blood, tail, head pieces, heart...-rich dish), cow tongue, escargot....

What is the most exotic or out-of-there food that you've cooked?

Eaten? All of them. Cooked? Wouldn't know how.

Have also tried (& liked!) escargots(YUM!!!), fish cheeks, horsemeat sashimi(a delicacy here), deer, wild boar(delish!), pheasant, poisonous blowfish, dogmeat(didn't know it was dog- this was 18 years ago, in Korea), fermented tofu, fermented soybeans, whole grilled baby sparrows, the list goes on...When in Rome! :)

I am a bit of a dare-devil eater :twisted: , so yeah, I've tried all of the above except for blowfish (opportunity hasn't come up) & dog ( :cry: the thought makes me sad).

My auntie does a beautiful flame-grilled ox tonge. Seared outside, pink inside, thinly sliced and served with a pungent anchovy/lime/chilli dressing & salad leaves. Yummmmmmm......

I also love escargot, but wish they wouldn't cook them in all that butter (lactose issue :roll: )! Have you ever eaten snakes.....? They DO taste like chicken :P .

*that said, I am against delicacies which includes cruelty/negative environmental impact......you don't want to know the stories I've heard :shock: *

[salsachinita]

Ooooooh, I forgot about Oz specialties. Kangaroo, emu, crocodile amongst other things 8) .

[tsb]

oh, lots of weird stuff, i suppose: calves' brains, beef tendon, pigs' ears, tails & feet, chicken feet, bull penis...

[Sakura]

Have you ever eaten snakes.....?

:shock: :shock: :shock: :cry: :cry: :cry: How could you eat a poor, cute, little snake?!??! *sniffle* I wanna go cry now... And the same thing applies to the poor crocodiles! I wish people wouldn't eat them... It makes me feel sick every time I think about the "rattlesnake roundup" or whatever they call it, that they have somewhere down in TX every year... Buch a cruel stuff; things like: how far can you kick a rattlesnake, how many can you stuff in a pillowcase in a certain amount of time, how many can you kill in a certain amount of time, and in the end, they just kill them all anyway! :evil: :evil: :cry: People wouldn't stand for it if they were doing that to kittens or puppies, so why do that let it go by for snakes?!?!? ...*sniffles* Okay, I'm finished on my little rant. And I know that you weren't being cruel to any of your dishes... :cry: *sniffles* I just really love my reptiles... I think they're all adorable! :D

Sakura Kitty :kitty:

[cocodrilo]

I love reptiles, too, but have always wanted to try snake. Maybe netx time I'm in China or Vietnam. They serve the blood as well- supposed to improve a man's libido, although my doctor buds warn against drinking blood- too many viruses & bacteria(wouldn't want to try it anyway)...

Sakura, I think that French teacher of yours telling the kitty story was in poor taste, children are so young and impressionable. I don't know what point she was trying to make, but I'm sure the sheer shock factor of the story had a lot of kids having nightmares...
I would hate the thought of killing any sort of housepet for my dinner, but as they say about China "If it moves, they'll eat it". Particularly endangered species, which have a high price tag- exotic birds, horseshoe crabs, etc. How do you think SARS got started? Anyone over eat a civet cat? :shock:

[danceguy]

Wow, I guess I've never eaten anything too weird! Someone mentioned wild pig (good!), and I've had fresh venison, quail and wild turkey. Other than that, I stay far away from anything that isn't normally eaten in the US. :shock:

A civet cat for food? Now that's gotta be worse than Cho Dofu! :oops:

Yikes, it seems like there are so many things that "improves a man's libido"...heck they just need to do some Qi Gong and eat right and everything will be fine! And lay off the soy products...but that's another discussion for another time. ;)

SG

[salsachinita]

Mmmmm......been munching soup bones lately 8) .

I LOVE soup bones........usually get chicken or pork, but this week it's been turkey! Yummmmmmm.......

[cocodrilo]

Wow, I guess I've never eaten anything too weird! Someone mentioned wild pig (good!), and I've had fresh venison, quail and wild turkey. Other than that, I stay far away from anything that isn't normally eaten in the US. :shock:

A civet cat for food? Now that's gotta be worse than Cho Dofu! :oops:

Yikes, it seems like there are so many things that "improves a man's libido"...heck they just need to do some Qi Gong and eat right and everything will be fine! And lay off the soy products...but that's another discussion for another time. ;)

SG

Is cho-dofu the fermented, stinky, cheese-like tofu eaten in Taiwan & China? It's not bad actually, but it's DEFINITELY an acquired taste!

Venison's great, so is wild pig & boar, quail and pigeon(specialty of Fez, Morocco is pigeon pie!)...

TRUE, TRUE about the libido advice! People are wondering why their willy won't function when they're smoking 2 packs of cigarettes a day and downing a 6-pack of beer! And then there are people (especailly in Asia!) abusing ******. My advice: don't treat the symptoms, treat the CAUSE!!!

If you go to Hong Kong, you can browse the Chinese herbal medicine shops- bear bladder, deer antlers, rhino horn and TIGER SCHLONG! I always imagine some poor emasculated tiger, running around out there in the jungle... :(

[salsachinita]

If you go to Hong Kong, you can browse the Chinese herbal medicine shops- bear bladder, deer antlers, rhino horn and TIGER SCHLONG! I always imagine some poor emasculated tiger, running around out there in the jungle... :(

They ain't running around........their fur would be adorning someone's lounge & bones marinatedin some 'medicinal' wine :cry: .....!

Don't get me started on the ill treatments to wildlives by Asian countries, in the name of 'herbal medicine'........ :x :x :x :x :x !

[cocodrilo]

If you go to Hong Kong, you can browse the Chinese herbal medicine shops- bear bladder, deer antlers, rhino horn and TIGER SCHLONG! I always imagine some poor emasculated tiger, running around out there in the jungle... :(

They ain't running around........their fur would be adorning someone's lounge & bones marinatedin some 'medicinal' wine :cry: .....!

Don't get me started on the ill treatments to wildlives by Asian countries, in the name of 'herbal medicine'........ :x :x :x :x :x !

Yeah, it's pretty sad... :cry:

[Sabor]

yeah .. unfortunately humans would eat anything.. and i mean anything.. including their own kind.. (i came across sights that promote/sell human meat if u can believe that!!) .. whats funny is that when they want to insult each other the use the word "barbaric.. animal.. etc".. i'd say that in many cases that in most cases that would be much better than 'human' :(

anyway.. sadness aside.. i can also make a devastating omlete 8)

[peachexploration]

.. i can also make a devastating omlete 8)
I'll have mine with tomatoes, mushrooms and peppers, please.... :lol: 8) :wink:

[Sabor]

umm just to be exact .. would that be the..

impossibly devastating tres magnifique omlete

or the

ultra ravishing tres fantastique omlete

my lady :wink:

:mrgreen:

[TemptressToo]

Last night's cooking success for me...

Baked portabello stuffed with stuff. ;)

I took four huge whole portabello caps and put them in a baking dish. Next, I took two pats of butter (the real stuff) and cut them in half. Each portabello got 1 half on top. Next, a generous sprinkling of freshly shredded parmesan cheese. I then filled the rest of the cap with thick/chunky tomato sause. This was followed with another generous sprinkling of parmesan and a sprig of freshly plucked parsley. A dash of extra virgin olive oil into the bottom of the baking dish...baked at 350 for 17 minutes. And viola...they were SO awesome and I didn't even follow a recipe.

I was hoping to add some mozzi cheese, but I didn't have any...that would be a good addition to up the yumminess.

[peachexploration]

Hey, that sounds very good TT. May try that for dinner.

Sabor, the impossibly devastating tres magnifique omlete is the one with just egg whites, correct? If so, the Yes! :lol: :lol: 8)

[tj]

Talking about cheese, for the longest time I wasn't particularly discriminating when it came to using the packaged (processed) version versus the fresh stuff.

Then I started making my own pizzas, and now I can't tolerate the cheap stuff! I especially like fresh mozzarella.

[peachexploration]

Talking about cheese, for the longest time I wasn't particularly discriminating when it came to using the packaged (processed) version versus the fresh stuff.

Then I started making my own pizzas, and now I can't tolerate the cheap stuff! I especially like fresh mozzarella.

That is so true. I was trying out this sausage dip recipe that required processed cheese and it was awful. Too much salt and too close to tasting like processed plastic. :lol: I never used it until I saw that recipe. Big mistake. Definitely won't do that again. :lol: I love the bold taste of the blue cheeses. :)

TJ, do you make your own pizza dough as well?

[tj]

That is so true. I was trying out this sausage dip recipe that required processed cheese and it was awful. Too much salt and too close to tasting like processed plastic. :lol: I never used it until I saw that recipe. Big mistake. Definitely won't do that again. :lol: I love the bold taste of the blue cheeses. :)

Sounds yummy!


TJ, do you make your own pizza dough as well?

Yes, I usually do it by hand. One of these days I'll go and buy myself a machine to do it, but it's easy enough to do myself and it's rather enjoyable kneading it by hand. I have found that keeping the dough on the wetter side makes for a better crust. When it's too dry, it almost comes out biscuit-like.

[Sakura]

If you go to Hong Kong, you can browse the Chinese herbal medicine shops- bear bladder, deer antlers, rhino horn and TIGER SCHLONG! I always imagine some poor emasculated tiger, running around out there in the jungle... :(

They ain't running around........their fur would be adorning someone's lounge & bones marinatedin some 'medicinal' wine :cry: .....!

Don't get me started on the ill treatments to wildlives by Asian countries, in the name of 'herbal medicine'........ :x :x :x :x :x !

*nod nod* Agreed. *Nobody* wants to get me angry on saying that the idea of killing poor, though *insanely* beautiul Cats, and other endangered animals, just for their fur/skins or bones, etc. and wasting most of the rest of the body is okay!! :evil: :evil: :evil: :evil: :evil: :evil: :evil: :evil: :evil: It's just not fair! And it's not right! :cry: :cry: :cry: :cry:

...I wonder how people would take it if we started hunting them so we could take their skins!!!!!! :evil: Maybe *THEN* they'd change their minds... Damn poachers... :cry: :cry: :cry: My poor Cats...

Sakura Kitty :kitty:

[Pacion]

sadness aside.. i can also make a devastating omlete 8)

Yeah yeah yeah! You will be telling us next that you wear a french maid's apron when cooking the omlette :twisted:



:lol:

[cocodrilo]

Talking about cheese, for the longest time I wasn't particularly discriminating when it came to using the packaged (processed) version versus the fresh stuff.

Then I started making my own pizzas, and now I can't tolerate the cheap stuff! I especially like fresh mozzarella.

That is so true. I was trying out this sausage dip recipe that required processed cheese and it was awful. Too much salt and too close to tasting like processed plastic. :lol: I never used it until I saw that recipe. Big mistake. Definitely won't do that again. :lol: I love the bold taste of the blue cheeses. :)

TJ, do you make your own pizza dough as well?

Processed chesse is not cheese!!!! It IS plastic!!!!!!
Try the buffalo mozarella, simply the best!

[SDsalsaguy]

buffalo mozarella
I don't even want to know what jessica Simpson would think that is! :shock: :lol:

[cocodrilo]

buffalo mozarella
I don't even want to know what jessica Simpson would think that is! :shock: :lol:

I'm naive on Americana at the moment. Who is Jessica Simpson(Groening-related, perhaps?) and what would she think of buffalo mozzarella? :oops:

[peachexploration]

Yes, I usually do it by hand. One of these days I'll go and buy myself a machine to do it, but it's easy enough to do myself and it's rather enjoyable kneading it by hand. I have found that keeping the dough on the wetter side makes for a better crust. When it's too dry, it almost comes out biscuit-like.

That is true. I love making pizza dough cousin, foccacia bread. Very good with rosemary, garlic and olive oil. Yum! :D

[peachexploration]

buffalo mozarella
I don't even want to know what jessica Simpson would think that is! :shock: :lol:

Poor thing, the chicken of the sea thing has labeled her for good. I saw the pizza commercial as well. At least she can make fun of herself. :lol:

Cocodrilo, Jessica Simpson is one of the pop music stars here. (sort of calm version of Britney Spears). She is married to Nick Lachey of 98 Degrees fame. :D

[pygmalion]

And she is one shrewd business woman. She plays dumb, but dumb she definitely is not.

[tj]

buffalo mozarella
I don't even want to know what jessica Simpson would think that is! :shock: :lol:

I'm naive on Americana at the moment. Who is Jessica Simpson(Groening-related, perhaps?) and what would she think of buffalo mozzarella? :oops:

We've, so far, left out what the "Chicken of the Sea" comment actually means...

Jessica Simpson while eating Starkist tuna (which is advertised as "Chicken of the Sea") thought that it was actually chicken, not tuna. Thus sparking comments that while she's certainly gorgeous to look at, she's not exactly the brightest of the bunch.

Whether she is or she isn't, she's certainly successful.

[tj]

So what's different about making foccacia? I've eaten it, but am not sure of the distinction about what makes foccacia, foccacia.

And buffalo mozarella is great stuff! I have noticed though, that a lot of fresh mozarella has a lot of moisture, and isn't necessarily good for a pizza. I've tried the low moisture stuff, and it's pretty good.

[pygmalion]

Uh! Jessica Simpson probably has an IQ of 200 or higher. She's playing the American public, and getting very wealthy while she does it. Mark my words. :wink: :lol:

[SDsalsaguy]

Uh! Jessica Simpson probably has an IQ of 200 or higher. She's playing the American public, and getting very wealthy while she does it. Mark my words. :wink: :lol:
I tend to disagree Jenn. I certainly think she's far from the ditz we see on TV, and she's certainly shrewd enough on the business front (or at least shrewd enough to have good advice and to listen to it), but I think she'd still fall far short of the 200 IQ mark.

[SDsalsaguy]

We've, so far, left out what the "Chicken of the Sea" comment actually means...

Jessica Simpson while eating Starkist tuna (which is advertised as "Chicken of the Sea") thought that it was actually chicken, not tuna.
If I recall correctly she knew it was "tuna" but wasn't actually sure if it was chicken or fish... :shock:

Also, and part of why the whole buffalo mozarella thing got me started, was her confusion regarding buffalo wings...

[pygmalion]

Maybe not 200, but girlfriend is a heck of a lot smarter than she'd have the public believe. She has everybody buying into her "dumb blonde" stereotype. Meanwhile, she's on national TV and in magazines, manipulating the public into viewing her a certain way (while buying products LOL). There's somebody VERY smart involved. Okay. Maybe it's not Jess. Maybe it's her publicist. Either way, her husband (what's his name again?) better look out. If she decides to leave him, he's toast. and her career will take off.

[SDsalsaguy]

Maybe not 200, but girlfriend is a heck of a lot smarter than she'd have the public believe.
I'd have to say certinly not 200... but I agree with you on the rest! :wink:

[cocodrilo]

So what's different about making foccacia? I've eaten it, but am not sure of the distinction about what makes foccacia, foccacia.


Well ,it's a rather heavy, risen bread(utilizes a lot of olive oil), which is usually brushed with olive oil & sprinkled with salt before baking. (Thus I omit the salt in the recipe). It's not formed into any loaf pans, but shaped into a large, flat round. FABULOUS for a snack, making sandwiches, toasting, but I always make mine to accompany with an Italian pasta, meat or vegetable dish. I make a dip with extra virgin olive oil & balsamic vinegar, whisked till thick. I usually put crushed, dried rosemary in my focaccia, but sometimes walnuts &/or sun-dried tomatoes. I am making some tomorrow- finish work early for a change!!!

[Sakura]

Mmm, that foccacia sounds *really* nummy! :D ...On second thought, quit talking about it 'cause you're making me really hungry! :cry: :wink:

Must go find chicken ramen.... :twisted: :twisted: :lol:

Sakura Kitty :kitty:

(PS- Hmm, I bet Sabor might look pretty good in that French Maid's outfit! :lol: :lol: *hug Sabor* You know I mock you 'cause I love you, right? :D :twisted: :wink: )

[Pacion]

'cause I love you, right? :D :twisted: :wink: )

Take a number and join the queue :twisted: Oh wait! :shock: I think they have just run out of tickets and are awaiting some more from the printers :lol:


Sabor knows that I lurve him also, especially when he is sleeping :mrgreen: :banana: :mrgreen:

[cocodrilo]

Mmm, that foccacia sounds *really* nummy! :D ...On second thought, quit talking about it 'cause you're making me really hungry! :cry: :wink:

Must go find chicken ramen.... :twisted: :twisted: :lol:


CHICKEN RAMEN?! Careful, Sakura, eating that stuff stunts your growth!!! :shock:

[pygmalion]

Yup. Too much sodium. Yuck! On the rare occasion when I eat those noodles (12 cent noodles are quite appealing, from time to time. LOL) I use one-third to half of the seasoning packet. Using the whole thing will kill you. You'll die of too much salt or water retention, or something equally bad.

But eight for a dollar is irresistable, I have to admit.

[peachexploration]

So what's different about making foccacia? I've eaten it, but am not sure of the distinction about what makes foccacia, foccacia.


Well ,it's a rather heavy, risen bread(utilizes a lot of olive oil), which is usually brushed with olive oil & sprinkled with salt before baking. (Thus I omit the salt in the recipe). It's not formed into any loaf pans, but shaped into a large, flat round. FABULOUS for a snack, making sandwiches, toasting, but I always make mine to accompany with an Italian pasta, meat or vegetable dish. I make a dip with extra virgin olive oil & balsamic vinegar, whisked till thick. I usually put crushed, dried rosemary in my focaccia, but sometimes walnuts &/or sun-dried tomatoes. I am making some tomorrow- finish work early for a change!!!

Yeah, excellent for making Paninis.... :D

[Pacion]

Has anyone tried making "tapas" dishes? What was your most/less successful dish? Why do you think that?