petite tête de chou
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Posts posted by petite tête de chou
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Nope. Burning charcoal in a small space without adequate ventilation isn't appealing to me...though yakitori sure is!
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I love, love, love The Way Home (Jibeuro). The old Korean grandmother and her spoiled, gameboy-playing, "Kentucky Chicken"-wanting grandson make a fantastic, incredibly touching story. Grab the tissues.
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Oh yes. Good topic if you like to reveal your freakiness. And I do.
Whenever and where ever I order food my beast-of-weird suspects that just perhaps a hair or bit of spit has made its way into my food. I used to eat out at a wonderful variety of places when I lived in Portland but since I more or less moved to the country there really isn't anyplace to go. I don't actually believe that there's another persons fluids in my food, you understand. I'll snatch a Burgerville fry from my husband (hair and all), order cup after cup of coffee from my local diner (spit be damned) and enjoy Chinese take-out on our anniversary (nail clippings are yummy) without batting a neurotic eye..but the beast-of-utter-nonsense lies coiled, waiting for a lapse in my brain control. Hasn't won yet, I might add.
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I've seen many recipes that recommend using a spoon to scrape out the gills from portobellos but I never have. It's a matter of aesthetics and I don't mind the dark gills at all. Some might not like big flakes of black in their risotto for example.
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So, speaking of garlic~
I had some sprouted cloves that I just shoved into some dirt last Monday, and this is how they are today. Now what? Apparently this isn't the time to start garlic (don't tell the garlic!) so what can I expect?
You can start garlic in autumn or spring so you're doing just fine. It's pretty easy to grow. Full sun, don't over water (the bulbs will rot) and apply a balanced fertilizer once a month or more if it's quite diluted. Stop the fertilizer about one to two months before you harvest as this allows the plant to concentrate on producing the largest bulb it can. Then, come summer or late summer when about half of the leaves turn brown and wither it'll be time to harvest your garlic. I just brush them clean, tie the leaves together and hang them in my kitchen to cure for a couple weeks.. but usually less because I get too excited.
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Yesterday I made the Cooks Illustrated recipe for Whole Wheat American loaf bread. What makes it specifically American is beyond me.
I'm still pretty new at making any sort of bread but I suspected that by replacing the called-for bread flour with AP would throw off the liquid ratio- hydration, right? Though it was a dry day the dough was much stickier than I thought it should be. So I made do, added a bit of flour to my KA mixing bowl and let it knead for 10 minutes. I knew from previous experience not to add too much flour. That loaf was a real toe-stubbing door-stopper.
Then I over-proofed it because I severely underestimated how long it takes to bring four cups of water to a boil in the microwave. I needed the water to pour into an empty pan when I placed the over-exuberant loaf in the oven. How does the steam benefit this particular kind of bread? The crust was good, not too hard. I don't care for stiff crusts on my sandwiches as I don't cut them off. Nor did it fall apart when sliced. So this wasn't a complete failure. It can be used for croutons and breadcrumbs if for nothing else.
My ongoing plan has been to successfully produce loaves of basic sandwich bread then graduate to more difficult bread-making, saving the no-knead and other "new" techniques for later. I want to learn how to do things right first. I can be a stickler for tradition.
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You could dry them in very low oven and use them much as you would sun-dried tomatoes.
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Perhaps an apple butter and vanilla ice-cream milkshake?
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Today we had brunch. I just love that word. It combines two of my favorite meals *and* it usually involves booze of some sort.
Per my husbands request we had a Denver omelet (he did the filling prep *and* sharpened my best knife), fried sweet potatoes, and homemade baking-powder biscuits with country-style sausage gravy. For beverages he had orange juice and, well, he wanted a bottle of Rogue's Irish beer so that's what he had. -shudder- I would've preferred a bit of bubbly with my juice but that's mostly because I love the word MIMOSA.
The whole idea for brunch came from my shweetheart who remarked earlier in the day that he wanted to impress me in the kitchen with his biscuit-makin' prowess. He's never made a biscuit in his life that didn't involve a 'pop' of a can. Well, I know when I've got a good thing and jumped (but not *obviously* so, you understand) to get everything together. Essentially I gave him the measurements, a few less-wordy tips and let him have fun creating his own food.
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When I was first dating my husband he didn't eat any meat that had a bone in it. Nope to pork chops, steaks, chicken(!) and don't even *think* about a whole fish or any crustacean. Very annoying. But then I'm the sort who will happily give the meat away and gnaw on the bone, fat and gristle. He's a wee bit better but I really look forward to the day that I can serve a whole piece of meat without having to cut it neatly from the bone, slice it, then finally, serve it.
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OK HELP!!!
Most of these prawns are filled with roe!!!!! Can we eat that??????
Lucky, lucky you. Yes indeed you can eat them.
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When I was a little girl the Filet-O-Fish was always my choice over a hamburger unless there was a small, crappy toy involved. The fish was easier to chew,"less likely to choke" says my mom and "easier to digest." Who knows. I thought that I was quite special being the only one who got fish.
It's been many, many years since I had a Filet-O-Fish but my husband gets them every so often. After the Crazy-Cow-Disease scare he would *only* get the fish sandwiches for his fast food fix.
"North Atlantic Whitefish" sounds dubious and actually less appetizing than cod which I recognize and love.
Really interesting info! Thanks.
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A mug of hot, simple broth, be it meat or vegetable. It's my "hit restore" button.
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Two days of Chinese take-out from the only joint in town that serves it. -deep sigh- And now two tall bottles of Rogues Hazelnut Ale while watching Misery. Indeed.
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Add the herbs in two stages. The first, when you add your liquids and begin the braise. And the second batch during the last 10 minutes (give or take five minutes) of cooking.
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When I'm introducing myself to someone who isn't yet aware of my obsession, I usually just say, "I'm really into food".
I'd rather be known as a good cook than a gourmand, or whatever.
I do this, too.
I don't really mind foodie, but I hate food enthusiast. I'd rather be an -ie than an
-ist, I guess
! Besides, it reminds me of this odd, emaciated looking guy who shops at the store and calls himself a raw foodist <shiver>. Kim
Me three. I've been called much worse things than "foodie." Much.
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Aside from the already mentioned cold steak I like to nibble at chunks of roasted or poached salmon dipped in dill mustard.
And though I prefer them hot, slices of cold sweet potato sprinkled with salt are a great summer snack.
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Also, since you won't be using salt pork or smoky bacon you might consider adding a few drops of liquid smoke. Just a thought.
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I haven't made it yet but gormeh sabzi uses quite a bit of parsley and sounds delicious.
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Tillamook spicy pepperoni sticks and, uh, sugar-free Red Bull. The burps are interesting.
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I once cooked chicken soup and stuffed dumplings from a recipe on EG and now I cannot find it.
It also had a pictorial guide of the whole proccess. If I remember correctly the dumplings were stuffed with a mixture of chicken and potatoes.
I would be very grateful if anyone could point me to that menu.
Norm
Are these the links you're looking for?
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About once a month our small town church puts together a spaghetti feed. Sounds rustic, sounds sweet and it *is* but the food is awful.
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Eight days is too long for me. Sorry, I'd toss it.
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We had a deep-fry fest using a tempura batter fortified with lots of toasted sesame seeds. There were prawns (I saved the shells for a future stock), chicken strips, button mushrooms, onion rings, carrot coins, tofu, garlic cloves, green onions and even a few red radishes fer kicks. Listening to Sinatra a bit too loud (hey, I'm a rural girl) I loaded up a dozen or so bamboo skewers with the tasty bits, fried 'em and had two dipping sauces- a garlicky-gingery peanut sauce (with nuoc mam..my husband will never know!
) and a very simple cocktail sauce (ketchup, horseradish, lemon juice and pinches of sugar and salt). Also, tons of *super* juicy lemon chunks with salt- maybe my favorite condiment of the evening. THEN, said spouse broke into the masa flour and all manner of delicious hell broke loose! And with my third glass of Chivas...the evening was fini.
It's later in the same day (!) and the house smells of an abandoned fryolator with a top note of cheap sparkling wine and liquor...waitaminute, that's ME!!
Happy New Yearzz!
eG Foodblog: Lindacakes - EIK PREWAR
in Food Traditions & Culture
Posted · Edited by petite tête de chou (log)
I adore your bird! Truly, some of the best pet pictures I've seen in a food blog.
What does that gravy taste like? Is it like a curry-type gravy?