petite tête de chou
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Posts posted by petite tête de chou
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#86 Tampopo's little boy had a rice omelette made for him on the sly.
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Looks as if we need a clue for Number 33. "Undercooked foie gras, lobster in a tank, pasta".
OK, here is the clue: This foodie movie is in German with English subtitles and its musical score is as great as its food.
Mostly Martha?
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Was #65 included in Alice in Wonderland?
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Hamburgers and spinach.
Popeye?
"...a nice MLT..."
A well loved film...The Princess Bride.
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I'm supposedly a supertaster, too. But the description of a supertaster doesn't match me at all. I love all sorts of cuisines, like my coffee black and strong, enjoy spinach, grapefruit, cabbage, and brussel sprouts.
I do, I think, have a better than average sniffer, and am unusually good at discerning spices, kinds of cheeses, etc. But, nonetheless, silly test.
I have a particularly sensitive sense of smell, too. I wonder if that is a more determining factor of being a "supertaster" than disliking notoriously bitter foods.
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We are moving and I am emptying my cupboards and cabinets and here is a sampling of what I found:
steel cut oat groats? Why and what for?
Soy vinegar
Ginger vinegar
I also found some saffron - quite a bit - I don't remember where I bought it or why but it nicely sealed. What is the shelf life on this?
Any recs for using these products - of course not necessarily together.
Sprinkle either of the vinegars over warm rice or steamed vegetables
Make salad dressings with them (perhaps add a bit of sesame oil)
Add to mayonnaise and use in an asian-themed sandwich (banh mi?)
Make dipping sauces to serve with fresh vegetables or salad rolls
Oats are oats. Make oatmeal.
Unless there is a whoosh of aroma from your saffron toss it or use it to color rice or easter eggs!
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Supertaster who likes all the above, too. Funny, I thought that I'd burned off most of my tastebuds with wickedly spicy food long, long ago.
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Mezcal worms?
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Perhaps sugar is just too damn easy. Challenge the imagination and all that to find other sweet alternatives?
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#52 "These are snowflakes. Chives are identical." Dinner Rush. I forgot all about this film until now. And it was only seven years ago.
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Extensive multiethnic cooking experience?
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I seem to be determined to undermine this "big screen" topic with small screen triviality, but not sure it merits a second thread and, as I rely on netflix for movies almost exclusively these days, the size of the screen has been rendered largely irrelevant . . .
Custard tarts, sausages and incendiary chili con carne
I know that Lionel Hardcastle in the TV series "As Time Goes By" has a special affinity for custard tarts but I can't place the chili reference.
#40. Yes, ma Petite Chou, you are right. While they definitely take a back seat to the beloved custard tarts, Lionel often fancies the sausages from nearby shop (commenting that they are made in-house) and brags about his "incendiary" chili con carne which proved nearly fatal to Jean the first time he made it for her. I was wishing I had some of it
!I love British sit-coms. Here's an easy one...Candlelight Suppers.
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Hi all --
Well I am feeling adventurous, and have never cooked squid or octopus... I'd like to try, and was wondering what your favorite recipes are... I am grill-less right now, so I have a preference for slow cooked recipes, rather than quickly-sear-squid-on-grill-and-dress-with-vinaigrette type recipes...
Thanks in advance!
Emily
Hi Emily. Bleudauvergne has a lovely recipe for octopus. Scroll down to post #253. The Montignac Method, je mange, je maigris - a diary.
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I'd say pizza from scratch is my most recent "staple." I say staple because it is, hands down, my husband's favorite food. The dough is easy- four cups of some type of flour, one package of dry yeast, olive oil, some salt, water and sometimes herbs or cheese. The pizza sauce is either a simple marinara or a roasted red pepper sauce if the peppers on are sale. The toppings depend on the mood of the day. Pizza is an absolute *must* for keeping the gustatory peace in my household.
Actually, now that I'm thinking about it most of my basics have primarily been determined by what I learned from my mother (white bean soup, split pea soup, meatloaf, a Thanksgiving meal, fried chicken, potato salad, sugar cookies, etc) and what my husbands favorite foods are (um, pizza!, spaghetti, chili, Denver omelettes, fried potatoes, sweet and sour chicken, biscuits and sausage gravy, various pies and cakes, etc). Pretty basic stuff. But not always as easy to pull off as they might seem. Well, at least for me.
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A very easy one:
Customer #1: "I'll have a decaf coffee."
Customer #2: "I'll have a decaf espresso."
Customer #3: "I'll have a double decaf cappuccino."
Customer #4: "Do you have any decaffeinated ice cream?"
Customer #5: "I'll have a double decaffeinated, half caf, with a twist of lemon."
Customer #4: "I'll have a twist of lemon."
Customer #3: "I'll have a twist of lemon."
Customer #2: "I'll have a twist of lemon."
Customer #1: "I'll have a twist of lemon."
L.A. Story. I do best with the easy ones.
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From a British sitcom, triple fried egg sandwich with mango chutney and chili sauce.
Tis from The Red Dwarf.
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I seem to be determined to undermine this "big screen" topic with small screen triviality, but not sure it merits a second thread and, as I rely on netflix for movies almost exclusively these days, the size of the screen has been rendered largely irrelevant . . .
Custard tarts, sausages and incendiary chili con carne
I know that Lionel Hardcastle in the TV series "As Time Goes By" has a special affinity for custard tarts but I can't place the chili reference.
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I started making this Belgian national dish many years ago based on Julia Child's Vol 1 ART OF FRENCH COOKING but haven't made it for a long time.
Thought I'd inquire if anyone makes this dish and if they'd share a special recipe, technique, or ingredient that they have?
There's some great ideas (and pictures!) on this thread- Carbonnade de Boeuf Flamande. When I made this dish I used Bridgeport's Ropewalk ale. VERY tasty!
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Yeah, that's awful wording. My take on it is to take one bunch of spinach, remove the stems, make one packed cup of said leaves, then chiffonade *that.*
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Add a couple sprigs of fresh rosemary (dried works) to your braise. I love beef and rosemary together. Fresh (or dried) thyme is nice, too. And chopped, fresh parsley at the end. Oh, just pick a herb or two and use it.
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I definitely pull my hair back if I'm cooking. Between the oven, burners, dishes and a bit of stress it's just too damn HOT to keep my hair down.
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And another (I think someone mentioned the movie earlier, but not sure if there was a reference to it):
"It's a baguette, with brie and butter. I had four of these damn things every day I was there."
The line was spoken by Jerry Horn to his brother, Ben Horn in Twin Peaks...I'm pretty sure.
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Wow, what a fun game! You guys are blowing me away. I thought I was a movie geek, but am out of my league. I've got to go digging around in my netflix now - sigh.
The tasty MF'r (Big Kahuna Burger) is from Pulp Fiction, and that is my favorite scene in the movie, that and the Royale with cheese, because they have the metric system in Europe.
Let's see - there is:
1. Lemonade, with lots and lots and lots of powdered sugar
2. Cocoa after the manicure
3. Breakfast that froze on the way over here from the damn restaurant
Three movies, one very exceptional leading lady for all three.
Is #1 Crimes of the Heart and #2 'Night Mother?
Cupcakes Business: Packaging, Sales, Etc.
in Pastry & Baking
Posted · Edited by petite tête de chou (log)