NulloModo

That sounds tasty. What is it that you served that on?

Hmmm, I always do corned been in the crock pot for at least five or more hours, and it is always super tender melt in your mouth delicious. I suppose this is similar to braising, although if you have a crock pot you may want to try. I usually toss it in with several chopped onions, some bay leaves, a touch of cayenne, and some vinegar.

I have a dish that involves a puree of cauliflower, cardamom, saffron, and chorizo, also tons of heavy cream and butter. It is quite luxurious, beautiful in color, and potent and full in flavor. If you dislike cauliflower I imagine one could make it with potatos as well.

Certain things I always keep stocked. Canned tomatoes are great, as are canned green chilies (for chili use, or any quick cooking that needs a little kick), as well as mushrooms (canned mushrooms work fine for soups/casseroles and don't spoil inside of a couple days like real mushrooms). I usually buy grocery store brand, sometimes Goya, sometimes ElPato, whatever is cheapest actually, they all taste about the same in my experience. I also really love Eden's Garden Black Soy Beans. They are a little firm straight out of the can, but cook up very nicely. I once saw canned jalepenos stuffed with Tuna at a mexican grocery store. Those were great to snack on straight out of the can, alas, I have not seen them again since. Some vegetables seem unfit for canning. Canned Asparagus in particular has been very dissapointing for me.

Last year the local liquor store was having a blowout sale on a pumpkin ale. Crooken River Pumpkin Ale for (IIRC) about $8 per case (yes, for an entire case of bottles). So, I picked up a couple cases figuring, how bad could it be? AFter all, it did sound interesting, pumpkin and beer together. Well, the was completely wretched. I invited people over who will driink anything just to get it out of my place, and even they couldn't kill it all off. I wrote off beer and pumpkin altogether at that point, but perhaps I just had a bad example, I will have to try one of these others.

There is a place near where I live (in Delaware) that has Kangaroo (and I believe a couple other native australian meats) on the menu. It is more casual dining than fine dining, so the prices should be reasonable. I have been meaning to check it out, I just havent' gotten around to it yet.

Hehe, I have played around with homebrew pizza crust recipes, but I don't have the patience. Pizza is something I crave for simplicity and a little crunch/saltiness/greasiness, I know I will never achieve the Italian ideal in a low-carb crust, so I default to what is manageable.

I was really in the mood for pizza this afternoon, so I gave the MiniCarb 'Parmesan Herb Low-carb Pizza Crust Mix' another shot. This time I tripled the liquid called for in the directions (last time I doubled it and it still came out too dry). Minicarb brand makes some decent stuff, but the liquid measures they call for are often way, way, off. Tripling the water made the dough much more workable, and it actually formed a pizza-like shape this time, and baked up with a much nicer texture. I should've cooked it a bit more as it was still too soft for my tastes (I prefer really crispy pizza dough) but it hit the spot. The flavor is rather proteiny, so one has to use some strong flavored toppings, but all in all I will call it a success. Dinner was some pork chops I picked up on sale in the discount meat bin at Safeway. Tossed them into a skillet with some oil and onions to brown, then sauced them with crema mexicana, cumin, cayenne, habanero, garlic, mexican hot sauce, lemon juice (out of lime), and tequila, oh, and lots of black pepper (not really mexican, but it felt right). They came out quite tasty, served up with a Caesar salad and dinner was quite good to watch an NFL game over.

I would hit up some flea markets and yard sales. The sets may need some sharpening, but you can get some killer deals. My father is a flea market junky, and has multiple full sets of knives he has picked up on impulse. Many are non-branded, but they all work dandy-well given a good sharpening. I don't know if I am alone here, but I tend to dislike the steak knives that come in knife sets. Most I have seen are non-serrated, and I just prefer a good serrated knife for cutting up food on my plate. I am partial to the cheapy ones that one can find in a restaurant supply store similar to those they use at place settings in chain restaurants, but then again, that is just me...

Tonight I was looking for something simple and easy so: Pork chops in a sauce of sauteed onions, garlic, tequila, crema mexicana, cumin, habanero, and lots of black pepper. Side of a caesar salad with tomatos (I love tomato in my Caesars, so what if it makes me a heretic) with a homemade very garlicky Caesar dressing.

I would think South Beach would have enough complex carbs to counteract that. I know on Atkins I have way more energy than I ever had before. I can sleep only four or five hours a night and be going strong all day.

Congrats Katherine. I can agree about the lack of energy with no fat thing. Atkins is dependant on consuming a good bit of fat along with the veggies and protein for many of the health benefits, those that try to do it low-fat usually end up feeling miserable. I don't know a whole lot about the paleo plan though, can to elaborate?

Those could have also been Serranos. Serranos are usually smaller than that, but are similar in shape to a jalepeno, just slimmer, and lighter green. Serranos can pack a bunch if you are unused to chiles, but it is usually cooler bite than a jalepeno, almost a bit of mint to it.

My uncle is an avid hunter, and makes the absolute best deep fried rabbit and venison bits. Unfortunately I rarely get to eat these as he lives out in IL and the closest I have come to hunting was shooting targets with a .22 at boy scout camp.

Well, turnips and cauliflower are both great additions to soup that add that carby texture without the actual carbs. I actually prefer turnips to potatoes now, lots more flavor.

Onions and garlic cooking are some of my favorites, or any meat slow-braising. The perfume of onion confit cooking all day in the crock pot is enough to make me want to make it even if I already have a full bowl in the fridge.

This actually reminds me of me 'sales power lunch' back when I used to work on commission. When working a string of 15 or so 14 hour days during the holiday season I eat the same lunch virtually every day because I am a superstitious bastard and I thought it brought me luck. It was: Two Taco Bell Cheesy Gordita Crunches, one with beef, one with beans (the taco bell beans actually have more flavor than the beef), and a side of their nachos bell grande. It is about the unhealthiest lunch possible, but when working those kind of hours it at least made the lunch break a nice respite and kept the sales rolling ;).

I might have used some garlic, maybe a bit of cayenne for initial kick to complement the slow burn of the chipotle.

My friends don't understand my joy in liver, liverwurst, extra hot hot sauces, okra, pork rinds, things pickled other than pickles, and all sorts of other stuff. Then I come to eGullet where my appreciation for these things becomes the norm, but no one understands why I appreciate the food at Friday's, Olive Garden, Ruby Tuesday's, or any other chain ;). I guess I am just universally non-prejudiced against foodstuffs.

Oh yes pepper desserts could be great. You could try Jalepeno ice cream, or even better, a savory smoked jalepeno ice cream topped with a bit of pulled pork as a sort on non-sequitor starter.

Hehe... I'd blow through them in about a week making larb, chili, vindaloo, and my other favorite dishes ;).

I'd be stranded in Great Britain. I love all of the British/Welsh/Scottish cuisine I have tried, there are some awesome higher end restaurants from what I understand, and Britain has some of the best selection of Indian/Asian variants of food as well, so great variety, plus awesome selection of single malts and ale to work my way through.

Chili, soups, just cut 'em up and toss them on sandwhiches, roasted peppers for dips, jalepeno poppers, thai curries (jalepenos substitute well for serranos and vice versa), or anything else. 50 peppers should be a breeze to blow through.

Everyone likes their food seasoned to a different level though. Some like it saltier, some like it pepperier (is that a word?). I am all for a system similar to what you find in most Korean/Indian places where you get an entire condiment tray.

I agree, I would love to have on on the table as well. Then again, I am not in danger of ever getting too much. I usually end up saying when because the waiters hand starts to look tired more than I am actually satisfied with the amount of pepper ;).