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little ms foodie

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Posts posted by little ms foodie

    Picnic Foods

    in Cooking

    Posted

    My favorite dish to make for a picnic is lentil salad - de puy lentils with red wine vinegar, red onion, and mustard.

    forgot to mention that I have been doing this too only adding tomatoes, mint, parsely, olives and feta cheese- a little greek flavored salad

    Picnic Foods

    in Cooking

    Posted

    putting together some ideas for a picnic dinner next weekend- I'm thinking of a cobb salad wrap I saw recently on foodnetwork. anyone have some new ideas?

    21 for 21 in 21 for my 21st

    in Food Traditions & Culture

    Posted

    Holy hell Shalmanese! You friends are in for the most amazing day- very lucky group.

    All of your ideas sound fantastic. Another idea for the drunken munchies may be the best, most decadent of grilled cheese samiches- croque madame- cheese, ham and an egg. yum!

    happy birthday girl! looking forward to having you in our part of the world.

    Moving to Seattle

    in Pacific Northwest & Alaska: Cooking & Baking

    Posted

    How fun Shalmanese! it will be great to have you in town. I have MANY friends who moved here from Australia and just love it!

    I agree that living in the U Dist has it's ups and downs- Ups- transit, rental pricing and the farmers marktet. Downs- can be a bit trashy and loud but that seems to be changing a bit. My husband and I lived there for a few years recently.

    I think that once you get use to the 'everything under one roof' you will be surprised at the things you can get here. And of course there are many single type food shops that we love- the University Fish Market, The Cheese Cellar, Salumi, mutiple venders at Pike Place Market, Cafe Besalu, etc.

    Foie Gras Ban/the Ethics of Foie Gras

    in Food Traditions & Culture

    Posted

    Nobody's telling anybody what they can and can't eat. They are saying that extremely inhumane production methods will not be tolerated.

    Personally I think the way chickens and pigs are raised in a factory is extremely inhumane. I would be overjoyed if 20% of the attention given to the fois production and its "issues" were directed towards Purdue or Tyson where I think it would have a much bigger impact on people given the number of people that eat chickens versus fois.

    I think it is a very slippery slope we are on the verge on -- where once people have the power to influence bans on one thing, where will it stop?

    I just can't agree with this statement enough. I have had friends who worked in chicken farms and holy hell if PETA published pictures of what his job was it would be amazing. My inlaws also lived in Arkansas for a while and to see those trucks of chickens - many dead and others living on them- heading down the interstate, UGH 'nugh said.

    Not only do fowl gorge themselves before migratory flights but their gullets are hard and scaley making, this is why they don't fear the feeding tube but run toward it.

    I eat organic farm raised animals 89% of the time because I care, I eat foie gras and will be quite sad the day it is banned- not because of all the people who will miss out on this beautiful ingrediant but because more people see it as a bigger issue than the factory pig, beef and chicken farms.

    :sad:

    An eight hour dinner party

    in Cooking

    Posted

    Beautiful Abra! The scrambled eggs with lime creme fraiche- is that from the Rover's book/menu? damn that is one of my favorite things!! Was the torchon of foie gras made? If it was purchased please tell me where, it looks like the Rouge tin shape I try to bring home from France.

    I've had that Syrah, oh my that is a memorable wine. Can I ask where did you 'come across' all these beauties? I'm not familiar with the Chardonay, tell more?

    Crepes--Cook-Off 23

    in Cooking

    Posted

    thank you everyone for the info. I used a 9" non stick pan that we use for omelettes.

    My batter had some green onion pieces in it so it tasted a bit like the chinese green onion pancakes!

    the first one, it was pretty and I got the flip thing pretty quick but it wasn't browned and it was too thick!

    IMG_1117.jpg

    the next one was better

    IMG_1118.jpg

    I did a little butter with each one with my silicon brush

    finally I had a nice little stack of about 13!

    IMG_1119.jpg

    this is them as a 'short stack'. there are layers of shredded chicken with homemade balsamic bbq sauce

    IMG_1121.jpg

    sorry for the blur, I got the coleslaw but the short stack got blurred out! anyway very yummy!

    IMG_1122.jpg

    so I have some in the freezer, it's ok?? how long and how do I defrost and re serve them??

    GREAT cook off- I have always been scared to death of crepes.

    Crepes--Cook-Off 23

    in Cooking

    Posted

    Seafood Crêpes:

    So we made the mille crepe today that's been all the rage.  Actually my sister made it and I kind of watched.

    Nice job both of you, YUM!! that kindof looks like the perfect dinner with dessert!

    Crepes are on the menu for tonight, I've never done them before and will be using just a basic non stick pan I use for omelets. How long do most let their batter rest for?

    Wish me luck!!

    Lunch! (2003-2012)

    in Cooking

    Posted

    I had a friend's leftover pate on slices of parisian baguette spread with whole grain mustard and some of my homemade tarragon pickled carrots on the side. and a Harp beer. yum!

    Thai Cooking at Home, 2005 - 2006

    in Cooking

    Posted

    julia I felt the same way when I first got my book. But everything has been great! I also am starting with some soups and also the spring rolls. I like to follow the thread and then go to the book when things strike my interest!

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