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Everything posted by Chufi

  1. Chufi

    Steven Shaw

    Like many other posters on this thread, I haven't logged on (or read) here in a long time. But eGullet was such a huge part of my life for many years, and in a way, still is - even though I don't post here anymore, some of the online friendships I made here morphed into real life friendships that are among the best and warmest I have. But even the interactions that only took place online have been such a great joy, source of inspiration, real connectedness, and fun. This was a very special place to me, and in forum land, quite unique I think. Condolences to everyone who knew him and loved him.
  2. A friend of mine was in Portugal recently and had a dish she still raves about - white fish, baked in the oven with bananas. I have to say it sounded a bit weird to me but I trust her taste. Googling isn't much help - lots of recipes for fish baked in banana leaves, but with fresh bananas, not so much. Anyone have an idea if this is a traditional Portuguese recipe - or maybe this was just a very creative chef?
  3. not pre-toasted and not parboiled. Organic amaranth.. can't really tell where its grown. the taste.. nutty, slightly bitter, more assertive than quinoa.
  4. love that amaranth crust on the tomatoes! EatNopales, you will forever be the guy who inspired me to make amaranth pancakes. One of the best things I've cooked in a loooong time. Looking forward to the rest of this blog.
  5. made the amaranth pancakes and they were fabulous. They were a lot thicker than the ones in your pictures.. not sure why. I used 1/2 cup amaranth and started out with 1 cup water, but that wasn't enough as the grains started to cook dry after 10 minutes so I added more water. The resulting mush was still very think so I added 2 eggs. They cooked up beautifully (the fact that I fried them in lard helped, I'm sure). They were very tasty and had a great soft fluffy interior. Served them with dollops of pea/cashew/mint puree and feta.
  6. thanks guys. Will try them this weekend, and report back! I'm a fernet branca drinking, "walk into a beer bar and ask for the bitterest beer they have" kind of girl so I'm guessing the bitter will be just fine for me too
  7. RG and EatNopales, I want to make those amaranth pancakes! could you give me some directions as to how much water for how much amaranth to make the porridge, and then how many eggs / how much masa? They look so good I can almost taste them, want to try them this weekend!
  8. Soba! I always loved your blogs - especially the beautiful pictures of produce (that rhubarb upthread! amazing!) but also the care and attention to detail that you put into your dinners. Can't wait for more!
  9. Hi Deus Mortus, welcome to eGullet! always nice to see more Dutch people on the boards it would be great if you could add this recipe to the Dutch Cooking thread: click Rommelkruid is interesting isn't it? I like using just a tiny little bit in braised meat dishes.
  10. You'll be pleased to hear the RG t-shirt was worn in Tokyo re: salad dressings: I'm still in Japan, and I've had some great salads here that were not at all dry, but dressed with something that seemed a mixture of soy sauce or ponzu, maybe a bit of rice wine vinegar, fresh ginger, and (sometimes) a little bit of sesame oil. Works especially well with shredded daikon and something like raw fish. I'm looking forward to recreating this when I get back. This will take you away from a Mexican flavor profile though!
  11. well... after eating my way around the world (3 weeks in the US and 4 weeks in Japan) there's definitely more of me to take home than there was 7 weeks ago when I left.. Too much of me, I think. So I need to get on some sort of program. Since I respond really badly to any program that tells me what to do, it will be my self designed program of not too many carbs, loads of vegetables, no salty or greasy snacks, and moderate excercise. I say moderate because I hate it, and it's no use trying to convince myself I'll do lots of it, really, this time! I'll use this thread to report back, for some moral support, and hopefully exchanging recipe ideas. The old WW thread was a great help on a previous weight loss project.
  12. Chufi

    Goose eggs

    Yeah I have to say that while I love, love eggs, the idea of an egg this size is slightly off putting to me as well. I wonder why? I think I will go the scrambling route. Will report back.
  13. Chufi

    Goose eggs

    A friend gave me 2 fresh goose eggs. I suppose I could just turn them into a giant omelet, but I was wondering if anyone has experience with these and has some tips on what to do with them? Do they taste any different from chicken eggs (and if yes, is that a good thing?) Thanks!
  14. I do this, but i will usually parboil the pasta for about 5 minutes, then transfer it to the sauce with a slotted spoon, and continue cooking until its done (and maybe add a little pasta cooking water when it gets too dry). I like this for very simple sauces made with high quality ingredients, because it creates a nice union between pasta and the other stuff.
  15. I'll go out of my way to avoid anything with raw onions and raw garlic. I hate the way it makes my mouth feel and it gives me heartburn. Other that that: tripe and pig's ears. Guess I don't like the really gelatinous / cartileginous (is that a word?) stuff.
  16. I make something like this, but with egg whites only. They're very to change accrording to whatever you have around, sometimes I'll add lime or lemon zest. The most recent batch had orange zest and some ground cardamom, which is a great combination.
  17. Chufi

    Pasta serving sizes

    150 grams of pasta for the 2 of us. We always eat pasta as a main dish (no appetizer or dessert) with sauce and lots of vegetables and maybe a salad on the side. ' I buy pasta in 500 gram bags which means that after 3 dinners from 1 bag, I'm left with 50 grams of pasta. This usually gets tossed into soup at some point.
  18. Erin, I'm really enjoying the blog. I've always admired your adventurousness and how you approach every different culture that you end up living in, I think that's an amazing quality. I'm envious of a supermarket that sells 36 kinds of tofu! Oh, and about the mole: did you have any left over? In my experience mole tastes SO much better the next day. It becomes more balanced, and the heat level changes (it becomes spicier). I never make mole and serve it the same day. The best mole I ever tasted had lived in my fridge for 4 days or so.
  19. This blog is such a treat. I love it when eGulleters get together and connect over good food. Sorry if this was already mentioned, but, did you meet through eGullet or did you all know eachother before? Also, it's 11 in the morning here, and I'm craving a cocktail
  20. I had whale only once, in a Japanese restaurant here in the Netherlands. I wrote about it in this blogpost here (the picture of the dish, uni on a salad of seaweed and whalefat, is the 5th foodpic (the one before the toro).) I was there with a Japanese friend and both he and the waitress who served us were quite apologetic when this dish came to the table, it seemed like they were scared that I did not want to eat it. I enjoyed it, it was chewy and not all that fatty, although I liked the uni that was also in the dish better. In my blogpost I wrote that I realized that eating whale is a touchy subject and that there are many implications that I could discuss, but that I had made the decision to only describe the way it tasted and would leave the environmental and political and animal welfare discussions for another day. An anonymous commenter then posted the following comment: "You should be ashamed of yourself. It's people like you, who are willing to pay for food like this, who are responsible for the destruction of the eco-system."
  21. Chufi

    3 weeks in Japan

    well, the 3 weeks just became 4 weeks, so I will be using all your wonderful recommendations to put together an unforgettable trip! prasantrin, the ramen thing sounds fantastic, unfortunately we won´t be travelling with someone who speaks japanese so I guess that´s not a possibility.. will definitely look into Koya and Fukuoka. thanks all and keep it coming!
  22. just posting a quick thank you to you nikkib, we're heading to Syria in May and looking at your pics has really made look forward to the trip even more! thanks for taking the time to post your pictures and write up this trip report!
  23. Shelby, I'm really loving this peek into a world that is so very unlike my own. The game is just amazing! The only game I have access to is in small plastic wrapped packages at the store. Thanks for sharing so much of your daily life with us! also, on a non-food related note, I love the red walls of your living room. I've always wanted red walls but i think I'll never be brave enough to have them (or, brave enough to convince my husband I want them )
  24. My husband and I will be in Japan for 3 weeks end of April/beginning of May 2011. It's my first trip to Japan, my husband has been there some 20 years ago on business (Tokyo only). We'll fly in and out of Tokyo, and I want to go to Kyoto, other than that, the trip possibillities are wide open. It's a bit too soon to be asking for specific restaurant recommendations I think, so I guess what I'm asking all of you seasoned Japan travellers and folks living in Japan: if you had 3 weeks to discover the culinary wonders of this country, where would you go? We're mostly looking for good but not too expensive food, particularly because this 3 week stay in Japan is part of a 2 month trip around the world and not only is budget an issue, the fat that we will be eating out for 8 weeks means we would like these dinners to be mostly informal (with a couple exeptions of course.) So, what would be your foodie dream trip around Japan?
  25. Chufi

    Cooking with Champagne

    sorry to be a bit late in reporting back, but I had to wait until the piece was published in the paper, which was yesterday. The jelly worked really well, and the pomegranate looked very pretty. I posted some pics and the finished column on my own blog here
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