petite tête de chou
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Posts posted by petite tête de chou
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You guys are making me drool- looks like I picked the wrong month to quit mainlining pork fat. I made some diet tacos today- my way- hopefully these will qualify as such:
That extremely red color is from beets (it's still on my fingers, fwiw). In there are some sliced red onion, jalapenos, cilantro, toasted cumin seeds, perfect avacado slices, and the cheese is feta cuz that's what I had in the house.
The fattiness of the cheese and avacado were a perfect foil for those beets- these things totally rocked, if I do say so myself.
I love that you kept the cilantro leaves *on* the stems. Too many folks strip the stems and toss them out.
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I've fried the smaller white flour and whole wheat tortillas before. They don't get quite as crunchy as the corn but they're still good. Definitely worth your time.
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Having Kim (Shook) of blogging fame, visit us meant that I had to come up with a fairly good dinner!
So I made a meat pie with some Angus sirloin we had in the freezer
She gave it a thumbs up.
Are you sure it was beef in that pie and not four and twenty blackbirds?
Love the pie funnel. -
Look. This may be a corny qualification, but:
1. I love meat, including scrapple, chicken livers, fish, crab, etc.
2. I enjoy cooking quality food.
3. I grew up hunting and butchering deer and took satisfaction in knowing how to both kill and process an animal, as opposed to people whose lifelong interaction with flesh is wrapped in plastic on styrofoam in a giant cooler at Safeway.
4. I know people who raise beef cattle.
Yes, the idea on its surface is bound to turn the noses of cooks, gourmands, "foodies," carnivores, omnivores, locavores, lambavores, S'moreavores, etc. But if you look deeper, it's both bound to happen eventually and not entirely "wrong." Mass-raised meat, for one, is produced under horrible conditions, with horrible inputs and a ton of resources. There is nothing romantic, pure or natural about how 98 percent of our animal protein is produced.
And, with demand for meat growing worldwide (with burgeoning economies in China, etc.), coupled with an ever-growing population, this puts an even greater strain on resources and the environment.
So what if we imagine a world in which millions enjoy a refined, perfected meat-culture as their animal protein, leading to less land devoted to mass stockades, graze and giant pools of pigshit. Then the elite can focus on higher-priced, smaller-scale organically raised heirloom livestock for their tables.
To decry this concept flat-out, from anyone but a vegan, suggests you see nothing wrong with the current state of carnivory. And it's a sorry state.
So far this is the best post I've read on eGullet this year. Thank you for your enlightening, literate post, Chappie.
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And those windows will provide a light-filled kitchen so that you may continue to take wonderful pictures of your wonderful food.
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Yay for Marlboro Man's favorite sandwich, Kim! I visit her site every day, too!
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I would either have to bake the plain crappy bread-like substance myself or check myself into a sanitorium after I realized what I'd just spent money on were I to actually buy wonder bread to make their sauce.
Either way a more traditional is much more attainable.
Who in their subscriber base has wonder bread (or another similar noxious substance) on hand?
I like CI. I didn't see that recipe, but I often skip right over some of the articles that I have no interest in. You can't fault them for trying to appeal to the demographics of their subscribers but Wonder Bread? Was it a special April 1st issue?
I don't recall them ever calling for bread in ANY of their bolognese recipes, much less Wonder Bread. I just double-checked, and no bread is listed in their weeknight bolognese (which uses dried porcini mushrooms to boost the flavor, hardly a noxious substance).
In the recipes that do call for bread, they specify quality white sandwich bread, preferably homemade, but if not like Pepperidge Farm. I cannot find where they have ever called for Wonder Bread or similar squishy stuff.
I can understand the hate for those who have experienced bad customer service. But the vitriol toward Chris' homespun soliloquies (which I find good for a laugh) and toward their quest for "perfection" I don't understand.
My cooking improved immeasurably thanks to CI. I now feel much more confident and while I do branch out to other authors for more sophisticated recipes, I still turn to CI for reference and grounding.
I subscribe to their website and I checked their bolognese sauces for bread, too. It's not to be found. Wonder bread was considered a "do not bother" product after their tasting of white sandwich bread.
Also, *I* have a loaf of Wonder bread in my cupboard at this. very. moment. My husband considers a peanut butter and jelly sandwich on squishy white bread with a glass of milk a childhood treat...so lets not assume who has what in their pantry based on what website they subscribe to.
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Cottage cheese, blue cheese and ice cream aren't safe from my vacuuming maw. Perhaps I blow through them so easily because I don't keep them in the house? Self restraint is not one of my shining qualities.
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I'll second the Kim Shook guess.
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Those giant peppermills remind of 1970's haute cuisine. Mmm not so hot, methinks.
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The Cook's Illustrated recipe for "The Best Oven-Fried Chicken" has been incredibly popular in my household. I use crushed garlic Melba toast instead of plain and it's just wonderful!
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Baking, such as yeasted breads, cakes etc. To me it's the most technical and demanding of a cooks skills.
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I think I have Nettles in my side yard. how do I know for sure?
There are some great pictures of nettles at their various stages of growth here. Aside from their stinging hairs there isn't a definitive feature of nettles (such as squared stems on mint plants and their relatives) that tell you "Ah ha! This is, without a doubt, a nettle." Just look at those pictures and your plants very closely. With your gloves on.
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What do you do with nettles? I've never cooked or even them, but I just bought some so I'm looking for some ideas. Do you just use them in a soup primarily?
Hugh Fearnley-Whittingstall has one of the best recipes for nettles that I've ever had. Risotto of nettles and wild herbs.
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I loved ice cream as a child and love it even more now. As a kid I had no concerns with cholesterol, weight or acne and ate it with sticky-faced abandon. And now? Well, I consider it a national treasure and relish every cold, creamy spoonful.
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I'm glad that he's okay. In this day and age of rude, spittle spewing, swearing celebrity chefs he's always seemed friendly, ready and willing to laugh at himself and focus on his love of food...coddling an egg instead of an overinflated ego, if you will.
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I would say that unwanted attention of any sort is pretty annoying.
I have seen waiters make quite a nuisance of themselves to tables of attractive females, usual endless checking of the ashtray and fussing of the table. Then I also get mad when I see guests demanding contact from the female wait staff. Most recently while at a table with someone celebrating their birthday the guy lurched at the waitress demanding a birthday kiss.
Why does this happen in restaurants so much?
It can't just be the alcohol.
You're right, it's not just the booze. It's a stunning lack of manners justified with a sense of entitlement. Really distasteful.
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I really do not eat communal food at work because of the nature of my work and I am neurotic .. people come in and out of the break room from all over the clinic touching door handles. moving sick patients from lab to Xray ect ..or just caring for a patient then grabbing a bit while charting....I would love to think everyone washes their hands but there is no sink in the break room so who knows! ..the donut thing is funny ..I will see in the morning a box of donuts..cookies...pastries..what ever is there....then someone rips one in half ..someone else will rip another one in half even if it is the same type just to avoid the already torn one ..by noonish there is a box of torn in half or pieces pulled off all the items.....all dried out and crusty...by 5 pm the plate or box is empty ...it is like this strange predicted tradition of while it is plentiful it is mutilated...then as the day goes on and the stress increases ...no one cares and just eats!
I dont know if it is a "neurosis that drives me nuts" but it is a very strange breakroom food dance that is for sure
Actually, I don't think that this is strange or neurotic. Neither my husband or myself will eat potluck food primarily because we see who does and doesn't wash their hands after using the bathroom. Many don't. That is enough for both of us to politely decline the offerings.
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Jerky and fruit. They sort of balance out each others extreme qualities...at least that's what I'm going with.
I'll have a plate of watermelon and mango chunks with a half dozen strawberries and a slab of peppered or teriyaki beef jerky on the side. I'll do this a couple times during the day, changing the variety of sweet, juicy fruit. Thank heavens for frozen peaches and blueberries! Then, right before bed a few squares of Black and Green's 85% dark chocolate. Mighty interesting dreams.
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A few folks mentioned how they felt about being touched by a server on the following thread...Irritating Server Habits
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I agree with Sony add more peas cook them first but then add them ..I have tried the potato method and it did nothing to soak up the salt sadly
Agreed. Consider the salty batch as a base. Cook up a pot of peas and keep adding the salty soup until it tastes right. Hope your friend loves pea soup and has lots of peas!
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That paneer dish seriously sounds like it's right up my alley. Creamy, spice-laden and mysterious. Plus, I love all things curd. Thanks for the link.
Knowing that you love Ernie so much your parting shot of the fork buried in the neck of a peep is too funny!
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I don't think that I've ever been disappointed in any tea selection. If all that is offered is some generic brand of astringent black tea I actually consider it a bit of a childhood treat. My mother would add cream and sugar to black tea and call it "Boston Style." As a little girl I always thought that had something to do with the clouds of cream unfolding in the cup.
Edited to add that while I don't bring my own tea bags I certainly don't see anything wrong with doing so as long as one pays whatever is normally charged for tea. That's simply polite.
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Something about that glossy, gorgeous meat reminds me of China, perhaps?
Not on the menu....
in Restaurant Life
Posted
An oldie but goodie thread...
staff meal, what did you eat at work today?