
cathrynapple
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Everything posted by cathrynapple
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i, too, have noticed a surplus of delicious cherries everywhere, from groceries to farmers' markets. there's a thread in the pastries and desserts, the plated desserts thread, for a mousse in puff pastry with a cherry compote in it. looks delicious! cherry sorbet or ice cream black forest cake!
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used to live in south africa. they grow there in the summer, but all teh nice ones are exported and we were left with the uglies.
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Disgusting combinations that taste great!
cathrynapple replied to a topic in Food Traditions & Culture
i always put cayenne pepper in my hot chocolate. some people think this makes you horny. i'm split on the issue. there's a place in chicago that makes a jalapeno hot chocolate that's just heaven. in the winter it heats you up. ;) ;) -
i am definitely making some parmesan basket thingies tomorrow evening! (sometimes i just make somethign nice and take it around the house...delivering to brother, mom, dad, and sometimes dog!) tonight was pad thai with stir fried squash, red pepper, and fresh sugar snap peas. nectarines with sweet whipped cream for dessert.
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I had the same response when I read that you couldn't live without your boyfriend's cooking. wow. hahaha. ← it's just so good! and i have a tendency to burn things.... boyfriend's list: chili peppers jasmine rice bananas
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pimiento cheese? wow. hahaha.
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hmm. dark chocolate. (i make three am grocery store runs for it sometimes) coffee buttered bread fresh fruit i had trouble narrowing these down. i would also say my boyfriend's pizza, but that usually includes everythgin we have in the fridge at that time, so i don't know if it counts. can i just say my boyfriend's cooking? also...is it ok to be in love with someone for his cooking?
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recently i was awakened with a plate of PERFECTLY poached eggs and toast with honey. this boy had never cooked an egg before, but remembered i have an egg thing going on. i was grinning all day.
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i can't like okra. it is slimy. :(
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my experiences with lychees involve buying large crates of them (fresh) form street vendors and eating them by the dozen with my legs dangling in my grandparents' swimming pool. i've had lychee chicken dishes at a couple of malaysian restaurants, but NOTHING beats teh real, fresh thing. canned lychees are a surprisingly food alternative, though.
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i'm going to agree. like soapy grape bubblegum on the outside. mediochre apple on the inside. and a weird, thick skin. gross!
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i'm joining the I Hate Flan Club. My parnets woudl always make it as a treat. I'd look in the fridge ans see it setting in individual teacups, waiting to be plopped out. Like brain matter. The texture is like brains. (no offense to you guys who eat brains!) i guess i can say i don't liek brains either, but i don't think that's a "common thing" that "everyone loves."
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my grandmother made a creamy lemon meringue growing up. it had egg yolks, condensed milk, lots of lemon juice, sugar. there was LAWYS some syrupy stuff between the merinue. i assumed it was jsut the sugar seeping out.
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i am not a tofu afficiando by any means, but there's this little Korean/Asian restaurant downtown here in Lafayette, Indiana that has a really beautiful tofu appetizer. little pyramids of deep fried tofu (it's got the thinnest layer of crispiness on the outside, and thi inside is creamy and delicious) sitting in a soy sauce/sesame/garlicky sauce with shredded seaweed on top. very simple, but divine! i usually just drain extra firim and throw it into my pad thai and stir fry things. tried a packaged baked tofu once, but the SO and I both left teh brownish, beef jurky-flavored chunks on our plates.
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i like slices of french bread, toasted till golden and buttered while very hot. then smeared with a poached or overeasy egg.
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Soet Hannepoot. there is no better, IMHO. if you can find those grapes and just stuff your face with them, its' also orgasmic. this wine is so good. i grew up in S.A. and my uncle has a vineyard. he'd feed me those hannepoot grapes when i was little.
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twizzlers. eggplant. sourdough bread. red delicious apples. pudding.
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there are tiny clear studs that employees can wear so that their piercings are not obvious. i have seen these used in many places. as mentioned several times already, i beleive that the specific tone.atmosphere of teh restaurant should help employees and owners decide what is appropriate.
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i'm a poor student who waitresses! ;) ditto to dirty bathrooms. hovering is incredibly annoying, too. as a waitress, it's fairly simple to notice which people will need attention and which will be left alone. common sense, folks! waitstaff laughing or tlaking loudly within sight or earshot? gross.
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The most exotic food you have eaten traveling?
cathrynapple replied to a topic in Food Traditions & Culture
yeah, i'd never had peanut butter with JELLY before... i had dragonfruit...that was awesome. i love strange fruits. and i've had lots of ostrich steaks. anyone had those? i go to south africa often, since i grew up there. -
so it's ok to "disrespect" the animals you eat as long as it's not in the context of mass production? or as long as it counts as an artisan food? just making sure... veal today is not simply "calf meat." the calves are restrained, starved, and given various types of hormones to keep them weak and tiny. a very painful existance. does it matter whether you'd choose to be a goose or a calf? no. my only point is that if you argue that animals must be treated humanely and slaughtered respectfully, don't flake out when it comes to your pate.
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i'm a bit confused about thist thread, mostly because almost every other thread has some duck liver-worshipping going on. those ducks are tortured beyond belief. and veal? we all know how veal is raised. eggs come from disgustingly kept chickens, milk from cows that bleed and suffer from inhumane milking techniques. what exaclty is the problem here? start this thread up again when all of you have thrown away your foi grois.
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hmmm...sounds similar to a Lithuanian Torte we serve here. several layers of a pastry-kind-of-thing with an apricot filling. it's kind of dry, though. we douse it in a ladleful of berry sauce.
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whoa, why the yelling? mine's a jar of black sheep ale chutney...not too exciting, but way too vinegar-y for me. i'm looking for a sweet, dutch style chutney to replace it.
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my exposure to meringues has bought me to the belief that they should be crispy and tender? not hard or chewy? i put a bit of white vinegar in to make them more dry. i ONLY make plain ones, though.