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Everything posted by tryska

  1. wow. i'm so glad i saw this thread. my technique differes, but for soem odd reason, i have never thought to cut the triangles before baking. no wonder everyone's baklava looks so pretty compared to mine. how did i never learn that crucial step i wonder?
  2. I think a thriving club/restaurant trendy culture helps too. in which case - I would suggest Atlanta and Miami.
  3. this is interesting to me. almost like a hint at prions from eating carnivore brain. curious.
  4. mmm..let's see for Indian - the Butter Chicken and the Naan If a restaurant is sepcifically South Indian - then the masala dosa Thai - panang tofu curry American Chinese - General Tso's chicken or shrimp as the cae may be.
  5. i don't know, but for the most part - i'd like to see HFCS gone from most foods. It's a poison. Plain old Corn syrup does have it's uses, but I'm ok with ketchup made with plain old sugar.
  6. mmmm..cucumber salad. I had a really memorable on at Boby and June's jsut yesterday. it was delicious.
  7. best sweet tea I ever had brown sugar and muddled lemon balm in it, instead of mint.
  8. aye, a trainwreck is certainly what it is. And yeah - I am definitely in the grips of the Darkside right now. I find none of these characters redeeming - well perhaps Heather, primarily because she is a trooper. But the Farting Girl, the dumb Salad Chef who can't keep her trap shut, and K-Greazy? Good Lord, make it stop. At least Garret keeps his useless head down, altho he is in need of some further self-mastery.
  9. i have only one thing to add to this conversation I truly hate all of these people - Virginia most of all. I wish none of them would win, because i am so full of hate. The only reason I'm still watching is because I love Gordon.
  10. olive cookies huh? now that's a recipe that would freak out my coworkers. (for the record - Bubble Tea freaks many of them out)
  11. that's an excellent idea too goldie - i'll take a look at Food & Wine for the recipe.
  12. you're just about at what i was thinking - altho not with onions (i'd be curious to hear that recipe tho) I was thinking perhaps a riff on one of these: http://www.davero.com/recipes.php scroll down to the dessert section - the Davero Olive Oil Cake is similar to your idea, and I also like the Orange Almond Olive Oil Cake - it also has lemon, i think if i used dillseed in this one, perhaps chopped with the almonds, it would add something interesting. I think the first recipe would work with dillweed.
  13. this is an excellent idea. I would hate to waste a mess of good ingredients to experiment, but if i break up a batter into different formulations, that will go a long way.
  14. Maybe not in "regular" cake, but I make a mean smoked salmon cheesecake. Been craving it for weeks, as a matter of fact, and was planning to make one for the wedding I catered (and hosted, actually) yesterday, but just plain ran out of time, what with doing the actual wedding cakes, too. ← sweetened cheesecake?
  15. may I ask what role the fresh tamarind played with the cheeses? that is tamarind right, and not oddly shaped sausage?
  16. that's what i'm trying to figure as well beccaboo - seed would give me some more room to make a tasty cake - however, weed would provide a greater challenge. altho dill seed does have a licorice taste - perhaps matched with anise...
  17. my roommate and i were tossing around different possibilities and i had mentioned a zucchini loaf as I was rattling through my head of what goes with dill (salmon in a cake doesn't sound good) other possiblities were making some sort of dill cake w/ a lemon icing, or incorporating the dill into the icing for a lemon cake. this sounds intriguing - did the end result look or taste like a Red Velvet cake? Agreed - in looking over my intial post - substitute bundt for everywhere i mention pound cake - i'm not sure why, but i conflated the two - perhaps because I expect the olive oil to make a dense pound-cake like batter. What are your thoughts on using honey as the sweetener instead of sugar?
  18. maybe that funky smoky smell was freebase.
  19. So a twisted co-worker and I were talking about some of the festivities at the Company Picnic this year. Apparently one of the events will be a cakewalk with the prizes of course being cakes. We were also asked to donate said prizes. So anyway - my coworker says - I'm gonna make a bundt cake. A DILL Bundt Cake! and we were both sufficiently grossed out by the possibilities of a dill poundcake. but as i started thinking about - i've gotten fascinated with idea of making a palatable cake out of dill. I was thinking maybe even with olive oil. Olive Oil and Dill Pound Cake. Do you think there is a way to make this savory herb a palatable sweet?
  20. this my main beef with ben and Jerry's as i do the same thing with their pints. My Haagen-Dasz mainstays are cookies and cream, and everyonce in a while rocky road as far as mints go. I like Baileys to make guiness floats with. I'm going to have to give the Mayan Chocolate a whirl. And i'm embarassed to say i've never had their Dulce De Leche. But i think i will - I bet my cat will be all over me to get some. (he only responds to Breyer's Caramel Praline Crunch at the moment)
  21. wow. about the only thing i can think to bitch about is pretty ungross sidework. like topping up ketchup bottles and cleaning the dark corners of freezers.
  22. *lol* i never should have pointed it out - to see if it was just a recurring pattern with you or not. altho i don't know when you made the Asparagi alla Milanese but that's got 7 too. so maybe it just is subconcious. either way the meal was beautiful. I never cook like this.
  23. tryska


    well y'all have just convinced me to plant potatoes in my porch garden, once the weather cools. I was on the fence about that, but not anymore.
  24. oh my god. i just noticed the okra and tomatoes on your CFS plate. are you doing that just to mess with me now?
  25. hey now - i've just got a natural compulsion to put things in order. it serves me well at work. tupac - i'm nto sure what i'm more jealous of - your kitchen or last night's dinner. I'm not a big fan of leftovers either unless it's soemthing like soup or chili or curry that's supposed to taste better the next day. and again with the 3s and 7s. i'm not gonna even try to deal with the dried fruit.
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