divalasvegas

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most. ← mmmm! Ceviche... Is the claw or the leg meat the better part? Or is it just a personal preference thing? ← I would go for the leg meat, but that really is my personal preference. For my tastes, the leg meat has a more substantial, meaty texture but I think the claw meat would work as well. Also, try to experiment with other types of ceviches mixtures like those utilizing coconut milk and ginger. I have chef Douglas Rodriguez' Ceviche cookbook (HERE at Amazon) which I purchased at his Miami restaurant several years ago. It's fantastic and has a lot of great ceviche and ceviche-style preparations. Please let us know what you come up with.

Hello Uli. Fantastic first post. What a score to have all those cuts of pork. One of the things I've gleaned here is to brine. The brine I used is inspired/ripped off from eG member col klink. His brine recipe can be found on a ribs discussion HERE. It's basically kosher salt, brown sugar, apple cider vinegar, and hot sauce (I just use a small bottle, about 6 oz. of pretty inexpensive basic one like Franks's or Texas Pete) to one gallon of cold water; however, I also add apple cider or apple juice to mine as well (one cup). Then refrigerate or put it outside in a very cold place in one of those brining bags. I used a large, green trash bag but heard that those might not be food safe. Please be sure to place the salt, brown sugar, vinegar, hot sauce and apple cider in a nonreactive pan (stainless steel, glass, enameled cast iron but NEVER plain cast iron) and heat over a low heat it to melt the sugar and salt, then cool that liquid to room temperature BEFORE adding to the one gallon of water. A slab of ribs only needs a couple of hours IMHO; no more than 4 since you're dealing with a lot of surface area of the meat. A large pork roast, again IMHO, could stand an overnight marinade. Then I remove the ribs from the brine, rinse and dry them with paper towels and sprinkle on some freshly ground black pepper and creole seasoning--I really like Tony Chachere's Original Creole Seasoning--and bake in an oven for a couple of hours, though smoking them over coals would definitely be far superior. Once they are about an hour from being done, I start basting with bbq sauce. I don't know what it is, but the brine makes them taste "porkier" and tender and delicious. BTW, can I be your new "best friend?" Edited to add: That amount of marinade is really more than enough for 2-3 slabs of spareribs. Sorry for the omission; one slab marinated for 2-4 hours would be way too overwhelming. That amount of marinade is really more than enough for 2-3 slabs of spareribs.

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most.

Thanks so much for the tip I_call_the_duck about the TJ's Three Buck Chuck. I'll definitely have to try that. I actually did make the short ribs and like you this was absolutely one of the best things I have ever made in my life. Not because of my expertise mind you, but because of the great advice from Marlene on cooking boneless and bone-in ribs and the absolutely excellent recipe provided by Paul VanSavage. I didn't have veal stock or homemade beef stock so I used low-sodium beef broth. Also didn't have the bay leaves or cloves and felt kind of bad not using exact recipe Paul shared, and didn't thank him here at the time because of that, though I thanked him personally. Anyway, in spite of myself, this was the most meltingly tender, flavorful, beefy goodness that's ever come out of my kitchen. Next time I'd definitely like to make this dish but include all of the ingredients given in the recipe.

For some reason this bugs me too...although I can't think of any other times I worry about this sort of thing. I guess I don't like the color, texture and flavor combination of the two. ← ludja your reasoning and mine are very much the same in that those foods just don't belong together. I love mashed potatoes and cranberry sauce, but together they are just foul. Although at first it may sound neurotic, my Thanksgiving plate has to be in this order: turkey, stuffing, mashed potatoes with gravy, green vegetable. The cranberry sauce will be placed next to the turkey but must have sufficient space between it and the green vegetable. This ordering has less to do with neuroses than the fact I want foods touching to be compatible. What this discussion has made me realize is that I have a pretty strong neuroses about what other people put in their mouths in my presence with the biggest anxiety producing moments coming from watching people add ketchup to foods WHERE THEY JUST DON'T BELONG! The worst for me is to sit across from someone who puts ketchup on their eggs. I would go so far as to say that if I had prepared eggs for someone and they asked me for ketchup, I might actually lie and say I didn't have any. Similarly nauseating but no where as bad as ketchup on eggs is watching someone put ketchup on cottage cheese, grits, or fish. In those situations, I would actually have a strong urge to leave the table but would not do so in an effort to not be rude. However, I would have to avert my eyes from the offending diner while eating. And don't get me started on the food swirlers. Gee thanks Fat Guy, now everyone knows that I'm no-doubt-about-it, snot flingin' crazy.

In reading all of these posts I keep thinking about what really constitutes food neuroses? When does a food preference end and an actual food neurosis begin? Preferring white eggs over brown or yellow sliced processed cheese over white when there is neither a taste nor nutritional difference between them both seem neurotic to me. Ditto with "having" to methodically pour syrup into each square of a waffle instead of just pouring it on freestyle as it were, though that one's kinda cute. Most of what I've read here so far sounds like food preferences IMHO, even if they are a bit odd or gagtastic (believe me, I have several of my own that fall into those categories). Big difference between having to eat the same number of green peas or corn kernels every time after carefully counting and arranging each pea and kernel, and preferring that at Thanksgiving your mashed potatoes don't even come near the cranberry sauce--my rule, which is completely normal of course. So now, can anyone explain the difference? When does one cross that fine line?

Unless you're just teasing us Rebecca, it sounds like you might be a synaesthete. Synesthesia (explained here) is said to affect predominantly females and non-righthanders. If you are one, the idea of tasting colors sounds very cool indeed.

Skippy Creamy. Tried Skippy "Natural" which has on it's label that it's been deemed to be "America's Best Tasting" natural peanut butter as judged by "independent professional chefs." Whatever. It's okay but not as good as the original which of course has more salt, sugar, and oil. Just the way I like it.

Okay, I'll bite--well not really--what is it? At first I thought it was poi from Hawaii. Purple food is fine such as a blackberry or marionberry sorbet, but the only blue food I could ever eat were blue popsicles which were inexplicably flavored like lemonade.

Okay I'm with JAZ, jsmith, and Tess on this one. For instance, I'm house sharing right now and one of my housemates has bronchitis-- doctor diagnosed--and is on antibiotics. I'd have a real problem with her double dipping into anything I chose to eat. In general, my reasoning is pretty simple: I enjoy my food quite well with just my own saliva and, to the best of my ability, choose not to eat food with others' saliva in it. That's it. It's really quite simple. BTW, I appreciate the fact that for many people when they were growing up it was never an issue for them. However, for me, my upbringing was that we didn't eat after each other nor did we ever use a spoon to taste something we were in the process of cooking and then stick the same spoon back into the pot. And yes the enzymes in your saliva do begin to actually digest the food. Or as mom would say "sour the pot." I have to say that every time this or a similar discussion takes place here there are always those who insist on labelling people like myself (and others here) as being paranoid, clueless, blind, foolish, germaphobes, etc., etc. I don't understand the need for such melodrama when all we're doing is stating a personal food preference that's different from yours which is at least part of what eG is all about, IMHO. We really don't deserve all of the condescending and insulting remarks. Edited to add: I for one never freak out over human contact. I'm actually quite warm, cuddly, and affectionate.

Pirates of the Caribbean when the evil undead pirate Barbossa played by Jeffrey Rush has sets out a sumptuous spread for the kidnapped heroine Elizabeth Swann played by Keira Knightly who's extremely hungry. After she delicately starts to eat Barbossa tells her (paraphrasing) "to not be so dainty" at which point she dives in eating a huge hunk of bread and takes a large chunk out of what look's like a turkey leg. Barbossa then, with a big grin on his face, asks her if she'd like some wine with that and pours her some which she inhales. In mid-gulp, after noticing how entranced he is with her eating, she stops and says with horror "it's poisoned." As most of us know, it's not; it's just that Barbossa cannot enjoy food or drink and is living vicariously through her. Great scene. Splash when Tom Hanks' character takes the mermaid played by Darryl Hannah to dinner trying to get her to behave "normally" on land orders steamed lobster for her and she pounces on it, devouring it shell and all. Jurassic Park (the first one) when after barely escaping with their lives, the two kids make it back to the park's headquarters where there is every kind of food and sweets a kid could want. Yet as they stuff themselves they freeze in mid-bite to feel the tremor of the two Velacoraptors who are intent on feasting upon them. The trembling jello was a wonderful touch.

Old fashioned USA style custard. Not flan, not creme brulee--I really like those too--but just regular custard perfectly baked and served chilled. Funny thing is that I remember from when I was a kid that just about every restaurant/diner had custard as a dessert option. Same thing for tapioca or puddings. I used to make those desserts a lot as a teenager. Ditto for what Sandy or anyone else here says about a perfectly ripe tomato in season served simply, although I don't think I've ever had a Jersey tomato.

Sorry you had such an awful experience mandabear. I was wondering if you had spoken with management about your bad dining experience? Since they're rather new, maybe they're still a little (or a lot) rough around the edges and could benefit from hearing from you. Since previous reports about the food have been good ones, it would be a shame for you to miss out on some good eats right in your own neighborhood. I have to agree though; that kind of non-service would really tick me off too.

Is it possible sharonb that the U.S. population produces and consumes more genetically modified foods than the rest of the world? I'm not talking about what farmers and those who raise livestock have been doing for centuries, but mad food scientist types who may/are combining strands of dna from crab with oranges to create oranges (or some other type of produce) that are more resistant to the cold, certain critters, etc. I'd sure like some more scientific type like docsconz to explore that possibility with much more insightful and precise language than me.

A really old one that just won't go away: Crockpot "Swedish" Meatballs One bag frozen meatballs One can Campbell's Cream of Mushroom Soup One Bottle BBQ Sauce One jar grape jelly Dump all of the above into a crockpot, set it, forget it, and then several hours later umm boy, it's good eats all around!

The spirits tell me that there will be a lot fruit in your near future chris. Thai Miracle Knife Revealed

I can't make out what it's for either chris but I'm sure it would get you into a lot of trouble if "The Man" caught you with this on you in prison. Seriously though it appears to be some kind of meat tenderizer with the different surfaces. Please let us know.

Thanks to you Sandy/Market St. El, mizducky and Calipoutine for starting this blog. I'm open to any and all suggestions when it comes to weight loss, and may even have a few tips of my own to share. First of all, something quite odd but welcomed happened to me. Between early 2006 and Spring of 2007 I dropped 40 pounds AND I REALLY WASN'T EVEN TRYING. I credit this weight loss, at least initially, to two things: 1) Stress. That period was a very stressful one for me, both personally and financially. I'd actually skip eating just to make sure a bill got paid. Also, 2) hormonal changes. In women this is usually a bad thing meaning lowered metabolism, increased appetite, weight gain and stubborn fat that refuses to budge. With me the hormonal changes--as well as the stress--caused my appetite to decrease. I noticed that even at times when I fully intended to eat myself into oblivion, I just didn't have the appetite or the interest to do so. What helped as well was that I cut way back on snack foods/convenience foods as well as foods that many others find irresistable like pizza, fries, etc. They just don't have the appeal for me that they used to. I really crave real food and have come to truly abhor a lot of processed foods. What makes a lot of people I've told this to really crazy is that I refuse to eat "fake" foods. For me that means, lowfat mayo or sour cream, or margerine instead of butter, or fat free cheese (which is truly an abomination IMHO). For both monetary and taste reasons, I prefer to cook pretty much the majority of what I eat. I'll eat out at a good restaurant every now and then (I'd like to do more of that really in 2008) and in other people's homes, and yes I'll have the occasional candy bar or potato chips, but I try not to do that very often. Essentially, during the weight loss (I still have a lot more weight to lose, about another 40 pounds or so) I ate whatever the Hell I wanted just way less of it and it was a slow, steady dropping of the pounds as well as 4 clothing sizes. Our office building just revamped/expanded the gym, use of the facilities is free for all building occupants, so I'll be starting an exercise program soon. I look forward to following everyone's adventure in getting healthier in 2008.

These stories keep getting better and more gruesome as time goes on. racheld I had no idea. My niece made her mac and cheese this way in error, but to hear that people make it this way on purpose is a little scary to imagine. Is this some sort of mid-West thing I never heard of? I felt my blood pressure rise when I read your tale of woe cathrynapple. To be so juvenile and obnoxious about food you haven't even tried is bad enough, but to not be able to put a decent meal on the table is too much. I'd appreciate any pointers on how to deal with such people in a tactful way, not that such rude behavior deserves it.

Jane YOU GO GIRL! I do likewise and rarely get sick *** double knock on wood *** People perceive things in such extremes--you're phobic, don't eat out, feeling sorry for us poor souls, we're ignorant of how "real" commercial kitchens operate, etc., etc. when it's really all about personal preferences and choices, practicing good personal and home kitchen hygiene, and just trying to make the best food/dining out choices we can. I know that I there are many things Tony Bourdain eats that I might not try, but I ain't knocking him for it and truly admire his fearlessness. I don't expect everyone to be like me and I won't diss them if they aren't. Edited for clarification.

Sorry to hear that you didn't get the results you were looking for Kim with the Paula Deen recipe. I recently made it, with just a little tweaking, and it was delicious and came very close to the best mac and cheese I ever had, eaten years ago and made by a chef at a little breakfast/lunch carryout in DC who of course wouldn't part with his recipe. I'm not surprised that mac and cheese is at the top of the list and that it is a list of mostly comfort foods.

Thanks Pontormo for documenting all of your adventures in soup for 2007. Your list gives me some great ideas. I love soup and as you say it's a great dieter's aid. Any guidance on getting out of the habit/rut of making huge quantities of soup and perfecting small batch soup making is appreciated, especially now since I recently moved back to Arlington (thank God), I'm house sharing and refrigerator space is tight.

As I said upthread, cheesecake IS PIE. If coconut custard pie is pie and a quiche is a pie, then by all rights cheesecake is definitely a pie and has been quietly suffering the indignity of being called a cake lo these many decades. Edited to try to fix grammar.

OMG ***hangs head in shame*** it's obvious jumanggy that I have learned absolutely nothing here at eG!

I'm still trying to understand the concept of excess jelly... ← Me too MGC and that stuff happened decades ago! Recent worst meal wasn't exactly an entire meal. It was this past Thanksgiving and at the last minute instead of being a guest I was invited/begged to cook Thanksgiving dinner at my niece's house. Everything turned out great, nothing fancy just turkey (moist not dry, thank goodness) with the usual accompaniements. One of the side dishes was a humongous pan of mac and cheese made by my niece from scratch. My dear niece was so proud and so was I; it looked great............. and then I and her mother tasted it and....................... ........................it was sweet. As in tooth enamel peeling sweet. I mean like drinking a glass full of corn syrup sweet. I was so confused, especially when she said that someone gave her the recipe. I had never heard of anyone putting sugar in mac and cheese. Finally, her mother figured out that someone probably told her to use canned milk meaning evaporated milk. Instead my niece used TWO CANS OF SWEETENED CONDENSED MILK. Not only did it render the final dish inedible but there was some kind of weird chemical synergy between the melted cheese, macaroni, eggs and sweetened condensed milk that made it hard as a rock, so one had to use a sharp knife to saw out a block for each person's serving. I love my niece dearly and did not want to hurt her feelings, but after swallowing three bites (I even tried to mask the sugary taste with a few drops of Tabasco sauce and some Creole seasoning to no avail) I just couldn't eat the stuff anymore. I'm still proud of her for trying. The good news is that for Christmas she redeemed herself by making some pretty good "sugar-free" mac and cheese.