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waic

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Everything posted by waic

  1. An oatmeal-loving friend recently passed on the results of an informal poll as to what some of his buddies like with their oatmeal. Thought it would be appropriate share here. Please read his email below and name your oatmeal preference, for the record. As for me, I take my oatmeal in a savory chicken broth. Read on... Hi everyone, First of all, let me thank all of you who shared your dearest oatmeal preferences. To those who referred to me as "weird" and/or "weirdo" or perhaps "strange", I can only say look in the mirror pal. The reason for all this oatmeal talk is simple, really. No cause for alarm. It's because of Lauren. She and I have a long standing dispute over one simple ingredient which she likes to put in her oatmeal, and insists that it is both sensible and popular. I strenuously disagree. The ingredient? Butter. Well, the only way to settle our little debate was clearly a survey, and I am now happy to announce that Lauren, according to all of you, is way beyond the pale when it comes to oatmeal toppings. In fact, only one of you, and you know who you are Denny, mentioned "butter" as belonging on oatmeal. So the two of you can go have a buttery oatmeal party some time, but leave me out. So! I know you all have been anxiously awaiting the full results, and I will not let you down. I decided to combine certain similar items, such as various berries into "berries" and various dried fruits into "dried fruit", since they seem to express a similar intent. I think the results will be a surprise to no one. Except one thing. One of you likes peanut butter in oatmeal. I don't even know what to say about that. Maybe it's worth a try. Maybe not. sp raisins 11 berries 11 (includes blueberries, strawberries, raspberries, blackberries) brown sugar 10 cinnamon 9 milk 8 dried fruit 8 (includes apricots, cranberries, cherries, peaches, dates, craisins) nuts 6 (includes walnuts, pecans, almonds) honey 6 maple syrup 5 apples 4 white sugar 3 nutmeg 2 bananas 2 muscovado sugar 1 black sesame seeds 1 dark marmalade 1 orange zest 1 amaretti coookies 1 peaches 1 peanut butter 1 vanilla rice milk 1 figs 1 BUTTER 1
  2. I did try both, just to test. I used dried chestnuts which I boiled until soft and then mashed. I mixed it with a little water and white flour, just to bind, and rolled out the gnocchi. The taste was very different from the chestnut flour gnocchi, and the texture not as gummy. It felt like a slightly-firmer-than-al-dente potato gnocchi with a mild chestnut flavor. I actually prefer it, but it does not have the distrinctive taste of the chestnut flour which I also like very much. My main problem with the chestnut flour (mixed with 50% white flour) gnocchi is that the texture is very gummy and dense. I suppose adding the mashed potato would soften that up. waic
  3. I'm making some chestnut gnocchi. I've found a few recipes using chestnut flour and all-purpose flour and/or potato. I'm wondering whether these are also traditionally made by cooking whole fresh or dried chestnuts and grinding them and then kneading this into a dough with a little flour. Seems like a tastier option, but is it traditional? Also, any recommendations for sauces? Pesto? Cream Sauce? Cheese Sauce? Thanks.
  4. While eating at the Organic Grill (a vegetarian restaurant in NY) today, a vegetarian friend asked me why many non-vegetarians have a general aversion towards vegetarian or vegan restaurants. I didn't quite know the answer. Truth be told, I would never even consider going to a vegetarian restaurant (except Indian) unless I was actually with someone who is a vegetarian. Although I am not one myself, I do frequently order vegetarian entrees at "regular" restaurants and generally enjoy them as much if not more than meat or fish entrees. Why the stigma then, towards vegetarian restaurants? Is it really the taste of the food? I'll admit that today's Miso Soup was not great (probably because of the bonito-less dashi) but I can also turn around and say that Organic Grill makes a damn good vege-burger. So is it instead a perception or image problem that keeps non-vegetarians away? Is it the "hippie" scene that these restaurants seem to attract? Or perhaps it is the feeling of having to limit ourselves, by not having the choice or option for meat dishes...and in some cases, the blatant misrepresentation of certain dishes as meat (tempeh as "vegetarian duck"). What exactly is the beef with vegetarian restaurants?
  5. In Australia, they put silver coins in Christmas pudding, and whoever finds one is lucky for the year ahead. If you do this, you should warn your guests ahead of time.
  6. If anyone I know is reading this and wishes to buy me a cookbook , then I would like Elisabeth Luard's Sacred Food, about food used in religious and ceremonial meals from all around the world. It is thoroughly researched and well written with pictures that illustrate a variety of cultures. Also, Luard's The Old World Kitchen is a perennial favorite and a welcomed change from so many chef-driven cookbooks today.
  7. There's a great book by Elizabeth Luard called Sacred Food in which she looks at foods used for ceremonial purposes throughout the world. There are sections on Chinese celebrations and holidays.
  8. waic

    Milk chocolate

    I have never been a big fan of Valrhona, for baking or for eating. For eating, I recommend a German bar called Ritter. It's pretty popular with kids in Germany, but really has a nice smooth milky taste. For baking, I recommend adding a little semisweet chocolate into any milk chocolate brand. Callebaut or Valhrona will work nicely.
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