Jump to content

foodie52

participating member
 View Profile  See their activity

  • Posts

    1,498

  • Joined

  • Last visited

 Content Type 

Posts posted by foodie52

    Rich-tasting European butters

    in Food Traditions & Culture

    Posted

    I tend to agree with you, Carlovski...and I live in the USA. I've tried most of the butters mentioned ( I work in a high end grocery store ) , and the only one I use all the time is the American Plugra. To be honest, it's the freshest tasting. There is something to be said about eating locally. The European butters that are exported, to my mind, do not stand up well to being transported and are not particularly impressive once they finish their journey.

    Now, when I go to Europe, I love the local butters: I have family in Switzerland: I can't resist eating as much yogurt and butter as I like when I am there!

    It's Hotter Than Hell

    in Cooking

    Posted

    I pan sear trout fillets: takes all of 5 minutes, turn off the heat and let them continue to cook, covered.

    Meanwhile, I throw a handful of field greens on a plate, sprinkle some leftover whatever from the fridge ( lentils, peas, sunflower seeds...) over it, slice a tomato or avocado, put the fish on top, top that with store-bought mango papaya kiwi salsa...and dinner is served.

    Not only tasty, but also meets our current diet criteria!!

    How the French manage to stay slim..the secret?

    in Food Traditions & Culture

    Posted

    We need to capitalize on this.  The eGullet diet plan.  Wander around a lot, preferably in search of the finest ingredients, smoke whenever possible, drink wine, nibble a wide variety of very small but tasty rich treats and voilà, you're thin!  I also think spending the entire month of August swimming in the Mediterranean and having sex might be necessary.

    See: Tony Bourdain

    Riedel glasses & their effect on the taste of wine

    in Wine

    Posted

    The most recent Riedel brilliant marketing device is stemless wineglasses.

    That's right, stemless. You still get the correctly shaped bowl, but no stem. The glasses look like goldfish bowls. Kinda cute, actually. The premise is that you can put them in the dishwasher and not worry about breaking the stems, 'cause there aren't any!

    eG Foodblog: Foodman - A man with no plan...sort of

    in Food Traditions & Culture

    Posted · Edited by foodie52 (log)

    Until my grocery store started carrying it, I was able to find it at an outlet mall's "gourmet" store in their baking section (White Lily, that is).

    fifi: I believe you are in Houston?

    Central Market carries White Lily flour: the all purpose and the self-rising. It comes from the HEB warehouse. If your Central Market does not have it, ask the grocery manager to call the Austin store for the order code, or to look it up in the planogram. Or leave a note for the specialty foods director: FB Godinez, and ask him to get it in for you.

    Pepper jellies: heat + sweetness

    in Southeast: Cooking & Baking

    Posted

    Let me put in a plug for Austin Slow Burn Rosemary Habanero Jelly. It's my favorite, too. The owners, Jill and Kevin Lewis, are two of the nicest people you'd ever want to know. I've included a link to show how their labels look: it's their hot apple pie jam which I've actually used as apple pie filling, along with a few fresh Granny Smiths. Gives the pie a real kick!

    The rosemary habanero has a "warm glow" to it. It's amazing over cream cheese....and spread lightly in a grilled cheese sandwich. Spread over baked brie...basting a pork tenderloin. It's really good.

    Slow Burn

    Bottled Salad Dressing

    in Food Traditions & Culture

    Posted

    Mother's Cafe ( local ) Cashew Tamari Dressing. One of the BEST dressings on the planet, by the way. For years we begged the owner of this restaurant to bottle the stuff. This year, they finally did...

    Other than that, nothing.

    No guar gum or Xanthan gum in it. Is sold refrigerated.

    Quintessential Tex Mex

    in eGullet Tex-Mex Q&A with Robb Walsh

    Posted

    Robb:

    As an Austinite, I get a craving for Tex Mex at least once a month! However, the craving usually starts with a desire for a margarita, and goes from there...

    My question ... folks here are mighty particular about their Tex Mex: one person's favorite restaurant is another person's idea of a dive. What are the quintessential components of the perfect Tex Mex meal?

    By the way, Pato's Tacos is open again: remember that dive? Best frijoles in town ( they used to use lard, but alas, no longer....!)

    Cheese makes me

    in eGullet Q&A with Fairway Market Cheese Expert Steve Jenkins

    Posted

    I just wish it wasn't so...so....full of fat!!!

    I love cheese. All kinds. I work at Central Market in Austin Texas. We have 750 different cheeses. I sometimes work in the cheese department just so I can wrap them ( and taste as I go..)

    At the same time, the best cheeses I have ever eaten were from Melis' ( sp?) in Edinburgh..

    Steve: what's next in cheese in this country? I am seeing more artisan American cheeses. This is so exciting! What do you see coming down in the cheese world in the next few years???

    eG Foodblog: NulloModo - One bourbon, one scotch, one beer...

    in Food Traditions & Culture

    Posted

    Re; knife sharpening. Try calling anywhere that sells lawnmowers. We have a local place that does that and sharpens your knives as well. If you have a restaurant supply store in your area, they may be able to help. Barring all that, if you are a patron of a particular restaurant in your area, ask if the chef knows anyone who can do it for you.

    I live down in Hot Sauce and chili heaven: would love to send you some dried chilis if you're up to the challenge!!

×
×
  • Create New...