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petite tête de chou

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  1. How timely that this thread should pop up today as I'm getting ready to make my first batch of sweet n- spicy cucumber chips this afternoon. God, I love those things! And yesterday I bought a whole head of cauliflower so I'll probably pickle some of that, too. I'm *always* up for new sweet and spicy brine recipes so I'd sure love it if anyone had a few favorites to share. And I really do like things spicy, spicy!
  2. I love freshly ground pepper on white rice or noodles with butter and soy sauce. And I usually grind a generous amount of pepper over mounds of sour cream or yogurt. Something about pepper with white foods....
  3. Include it in your next quiche. The broccoli rabe pairs well with the usual quiche delights- mushrooms, bacon, sausage, shrimp, caramelized onions, leeks etc. but the onions are my favorite. And I love things spicy so I usually include a pinch or so more of red pepper flakes.
  4. Use bacon fat to saute the onions and/or tomatoes. It really adds a super dimension to this simple soup.
  5. I make my own pizza because it's my husbands very favorite food and the *only* other pizza alternative in my small town is Dominos. Not delicious or nutritious and highly suspicious. I also make all of our baked goods- breads, rolls, cakes, pies, cookies etc. Sometimes I'll buy a loaf of (mediocre) sourdough because I haven't started a sourdough starter. The local Safeway bakery provides insubstantial tomfoolery but no real baked goods. Seriously, when I moved from the food nirvana (Japanese! Indian! Ethiopian!) that the city offered to a rinky-dink town that specializes in fast food and a
  6. I've been doing this for almost two weeks now. So far I've baked two loaves of bread, an apple pie and shortbread Christmas cookies. And get this...I don't even particularly like apple pie (except for the all-butter crust), rarely eat white bread and rather have ice-cream than cookies. -sigh- It's hard work avoiding work.
  7. You could try adding a bit of mushroom soy sauce to your cooking liquid.
  8. Lots of fried spaghetti in my childhood home, too. I think my father "The Butter Fiend" actually preferred the fried version.
  9. petite tête de chou


    Fennel gratin! You could always cut it with another vegetable such as cauliflower or potatoes.
  10. I do something similar with mushrooms. I save all of my mushroom stems and add them them to the various dishes that you've already mentioned. I freeze them and pull out a few as needed and finely dice them. Like you said, only a few are needed to create a rather large impact on the finished dish.
  11. I was just confronted with the choice of a 10 lb. bag of generic, unbleached flour or unbleached, Gold Medal flour...I chose the Gold Medal which was at least one dollar more. I kept looking at that generic flour and imagining that it was filled with the sweepin's off the floor of a "real" flour factory. Would probably contain weird fibers and a stray hair or two. Why on earth would I want to talk myself, my fairly thrify, frugal self, into paying more?! Silly woman! So my question is, what do you mean by "additives"? Because we already see what *I* mean by additives.
  12. Which has got me to thinking... What are his three favorites? And do you like any of them? Oh but he does hate to narrow anything down and actually make a choice...let alone three. This is what I squeezed out of him: 1) Reese's Peanut Butter Cups. I knew this one already. He loves milk chocolate that melts instantly on his tongue (think Dove and Cadbury's). I think the Cups are way too sweet but I like nibbling at the crimped edges of these bad-boys...yeah, that sort of behavior gets me into trouble. 2) Hershey's Milk Chocolate bar with or without almonds. My guy is not a risk taker an
  13. I vote with my mouth as well as nostalgic factor. 1) Ritter Sport Dark Chocolate with Marzipan. No other candy bar does it for me but this one. I love the different forms of bitterness. My husband wants nothing to do with it. Mine, all mine! I eat it very slowly over the course of a couple days with black coffee. 2) Necco Wafers. Powdery, crunchy, sugar wafers from the 1800's?? Call me "half-pint" and I'm there! Husband *really* doesn't like these. Hmm...notice a pattern? 3) And as much as I enjoy the higher-end black licorices Good & Plenty has owned me since childhood. The candy is
  14. Mussels or oysters? Mussels or oysters? Hmmm...Oysters! I'm completely infatuated with their briney, minerally and slightly sweet flavors. Swear to god I feel like a strongman when I finish a dozen. Smoked, steamed, grilled, raw...love them! And it would seem a certain Walrus and Carpenter agree.
  15. Deep-dish apple pie. But only the crust. The pâte brisée recipe from Simply Recipes is wonderful! Pizza. But only the crust, especially if a bit of tomato sauce has caramelized on the edges. "Everything" bagels...but only the part of crust *with* the topping swiped in soft butter. I'm already a crust-lover but this is getting ridiculous!
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