NulloModo

I typically put the jar down, curse at it profusely for a while until its morale is broken, then wrap a dish towel around the lid and open it.

When I was younger I used to eat Nutty Buddy bars by breaking them apart into individuale chocolate or peanut butter covered wafers, and then enjoy each wafer seperately.

GG - Take some Okra, chop it up into roughly 1" slices, with a dry knife (let no water get near it lest slime occur, dry it before you slice if you must wash it). Heat up a cast iron skillet to rather hot with some peanut oil or butter. Toss in the okra and stir as you fry with ample cayenne pepper, black pepper, and a bit of salt. Serve it up, it won't be slimy, the heat of the pepper will help give it some kick, and the natural okra tang should shine through.

I had to repeat that breakfast again today. This time I fried the liverwurst a good bit longer until it got a very nice black cripsy crust on the bottom (no onions on bottom this time, just on top). The texture was definately better, and it had an almost-scrapply flavor. The look of the dish is sort of similar to eggs benedict, sans the bagel, but I think I might have to name this one 'eggs dragonbreath' as liverwurst, fried onion, and goat cheese certainly set one up for a fairly anti-social day unless lots of mouthwashing takes place.

I have to admit I am a fan of the southern style. Not crispy at all, and if done well, starting to lean towards brown instead of green, but oh, so very, very flavorful... especially with some pot liqour, vinegar, and onion on top.

I would love to, alas, no local German deli around here. I suppose next trip into Philadelphia I might be able to find one though...

Isn't there also a Japanese yam used to make shiritaki that isn't starchy at all? Where does this fit into the spectrum?

Yesterday I finally stopped by the Asian grocery and picked up some of those fried onions, so I just had to stop by the regular grocery for a tube of Kahn's liverwurst as well. Lo and behold I also found two packs of chevre for a total of $1 in the cheese ends section, was this fate or what? Breakfast today was two thick slices of the wurst, crusted with the onions and pan fried, then topped with a bit of Chevre and a fried egg each. Wow, so tasty, so crunchy, so flavorful, I have a new breakfast kick.

I have a Cuisinart DLC-12. It is great for certain things, and invaluable for grinding nut flours, etc. However, for most jobs I end up pulling out my knife simply because I don't feel like cleaning the thing after I am done. Easier to run a knife under water than to break the processor apart for the dishwasher.

After a long day of inservice meetings (ugh) and rehearsals, dinner for me last night was two glasses of Evan Williams. Sometimes that is simply the most appropriate dinner...

Well, I think the ranch dressing hating is overrated. Ranch dressing has a cool, tangy, salty, taste that proves an excellent foil to many other foods, same with blue cheese dressing. I wouldn't start dipping things in a fine dining establishment into it, but really, french fries, take-out pizza, burgers, etc, can be pretty tasty with it. Hmmm, maybe this makes me lowbrow...

Tomorrow is a teacher inservice day, and we are doing a pot-luck lunch. I got home about 15 minutes ago, and at 15 till 11, didn't really feel like cooking much, so I tossed a pork shoulder (it was cheap) a kielabasa, a chopped onion, several cans of kraut, some carraway seeds, bay leaves, and other spices into my crock pot. It should be low carb and pretty tasty to grab and go in the morning after it cooks on low all night. At least I hope the shoulder will be tender enough... never cooked one like this before.

I agree with Toliver on this one, this guy just came off as an elitist snob. His demeanor was so intolerant that I am now less likely to believe anything he prints (not that I have much need for critics of any kind). Good food != haute cuisine exclusively.

Ooooh, you mean Jimmys ;).

I am split on eating out vs. eating in on Atkins. I can put an Atkins friendly meal together most places (Italian joints generall present the biggest problem) but if I am going with a bunch of friends who just want a chain, it is generally very easy. I'd be tempted to try some higher end places, but, at the same time, I should be saving money right now anyway, and it is much cheaper to cook at home, so I just do thatmost of the time.

I will eat kraut on anything. I have to say I prefer the canned stuff to the crunchy/sweet "new kraut" though. To me sauerkraut should be salty, tangy, and a bit chewy, but never crunchy. How is the texture of the home made stuff?

A Macadamia nut/dill crust sounds like it would be really tasty. The caper salsa sounds great too, I might have to make one of these. Some chives might be really nice as well, maybe a chive/sour cream thing on top....

It is a condiment. Apparently it is cilantro based, saw it next to the Sofrito, Goya brand.

At the Spanish grocery today I picked up something called 'Recaito' that looked interesting. So tonight I sliced up some flank steak thin, sauteed it with onion, some of the Recaito, and finished it off with crema mexicana and chipotle sauce. Pretty tasty.

That photo is making my mouth water right now. What all goes into that?

Well, urine is technically sterile....

For dinner tonight I had to break into my stash of LC convenience foods. I had a serious hankering for pancakes, that simply had to be satisfied. The Atkins QuickCuisine pancake mix produces a product that is not exactly a pancake, more similar to an egg crepe I'd say, but it still is far from bad. I enjoyed mine with some Honeytree low carb honey (far better than any of the LC syrups availble) along with a couple eggs and some bacon. Simple, filling, and oh so satisfying comfort food.

Heya, So it occured to me this evening, that as a forum of food and drink lovers, it would not be uncommon for many of us to cook whilst under the influence of alcohol. This started me thinking (as I was under the influence myself) does this change what/the way you cook? Are you more likely to cook certain dishes when drunk, or to play around with the recipes when in that state? Do you just go for broke with whatever happens to be in the cabinets? Share the stories, this should be fun.

Carrot Top: Those ideas sound wonderful. My biggest cooking sin is making things over complicated flovor-wise though. I like the steak idea, and I know steaks with Foie Gras are popular in some places... this might be similar. I'm thinking perhaps a nice juicy steak, topped with some liverwurst and those crunchy onions, and perhaps drizzled with a little LC Honey (which is surprisingly almost identical to real honey). I wonder if the egg would be too much for this preparation though. Your idea with Frise is great, a sort of variation on that traditional lardons salad...

Hmmm, last time I had regular Bombay it reminded me a lot of Gordon's or Seagram's (both of which I rather dislike, taste too close to rotgut). I love Sapphire though, and I would like to think I enjoy the flavor of gin. Perhaps I will have to give it another try.