AmyKay

chocolate cake. no frosting. When my craving for this kicks in, will-power is no longer in play. It is like there is a powerful, unseen force that compels me to eat it. Gravity :: Earth as chocolate cake :: Me.

When we first moved to our current town a few years ago, we would leave town on the weekends and eat out for something special or fun. We still do that occasionally, but not every weekend and these trips are much more planful (ie - "What else do when need to do or get while we are in Denver/Boulder/Fort Collins?"). As mentioned upthread, this change is really more about high gas prices than food prices for us, but I think our general belt tightening is influenced on all sides. I am definitely cooking at home more. And I have been paying more attention to the world's "peasant food", as mentioned previously. It does suck though, because I used to love eating out at interesting places but those days seem to be numbered. Also, because our town does not have much in the way of an international market, or even a really good American market, so cooking interesting things at home sometimes get frustrating.

My mother has always insisted that she doesn't like fish. And yet, EVERY TIME she eats fish that I cook, she declares with amazement "I don't like fish, but I liked that!" It's not like I am that amazing a cook when it comes to seafood. She has even been known to go to a local seafood restaurant and split a salmon dish with my father. When challenged on this behavior, she steadfastly insists, "I don't like fish, but that was good!" God forbid my mother admits that she likes fish! Of course, she has lately started on a strange "nothing that bleeds" kick, so I don't know where she imagines fish fit into that diet. The nothing that bleeds thing is particularly random since she has always loved steak (well, she used to anyway).

This thread has inspired me to try making magic shell for my significant other's birthday dinner. He asked for vanilla ice cream, and I think this will be a really nice surprise to go with it (he loves DQ dipped cones). I have run into a problem, though. I can't find refined coconut oil anywhere in my small-ish town (and I really do think I have looked everywhere). However, I have obtained some unrefined coconut oil. So, I think I am going to use the 80/20 mix mentioned on McAuliflower's blog, but use 80% grapeseed oil (per the suggestion by LucyInAust) and 20% unrefined coconut oil. The chocolate I am planning to use is Green & Black's dark chocolate bar with whole cherries. I really want to make a nice dessert - does anyone see anything about this combo that might be a bad idea?? Thanks!

I also tend to get a little sick if I don't eat regularly, so I usually have an emergency cliff bar in my bag and water with me. I have recently fallen in love with Lara bars, though, so they are quickly becoming my newest emergency food. They have less protein, but are good!

I once went to an expensive place for dinner in a high-traffic (and expensive, for me, at the time) resort area. So, this dinner was a special occasion. After being seated, the waiter approached our table and began to introduce himself, etc. In the middle of explaining the dinner specials, he felt compelled to wipe his nose with the back of his hand; thus spinning a glistening thread of mucus which he proceded to stretch for about a foot as he completed his swipe. Waiters with excessive mucus. That is one detail that I can do without! (I know, expensive does not necessarily equal quality, but still . . . )

For as long as I can remember, my dad always came home from work, went into the kitchen, and made himself a salad. This salad has always been composed of iceberg lettuce (mostly white and flavorless), with the possible addition of tomatoes or cucumber. Add bottled French dressing, and you have dad's salad. I could never figure out why he ate those pale, white-ish lettuce leaves with such relish. To be honest, I still don't get it. Even after discovering spinach salads, which I love, I don't think I have fully recovered from the scars!

I was given a black&decker model when I graduated from college. I knew it was a 'kitchen essential' but, at the time, didn't really understand why. I soon learned that those things are great for cooking meats such as chicken and fish, for individual portions of cookies, and for reheating pizzas. I have recently started using it more and more because my boyfriend is a human heater - very, very sensitive to heat (that's what they call a 'hottie', right? teehee ). So, I use the toaster oven because it does not get the house as hot as the full-sized version. It is just big enough for two portions of whatever our protein of choice is (usually I do salmon in it, though). We usually do some sort of fresh salad to accompany dinner, but roasting veggies in there sounds like a great idea, too. The plate warmer idea is a great one - I'll have to try it!

The other day my boyfriend took me to a cooking class/dinner event for my birthday. The chef prepared a shrimp appetizer which included reduced cola in the sauce. It was really, really good. It added complexity to the flavor that I didn't really anticipate. To be honest, I thought the flavor was kind of suggestive of mole. It would not be mistaken for mole, but it was just sort of reminded me of it. pm me if you want the recipe.

I was born and raised in Houston and only moved away recently. I have found that the best Mexican restaurants are always the little bitty, hole-in-the-wall places that don't look like much from the outside. So, it helps to be a little adventerous. My favorite Mexican restaurant in town is one such place, Tejas Mexican Restaurant. Very good steak a la Mexicana. The owner goes deep sea fishing regularly, and sells what he catches. It's on the far West side of town on Alief Clodine Rd. which is quite a drive (the town is pretty spread-out, you can go to yahoo for directions). It is also not a "hip" or "chic" area by anyone's standards. But the food is good and cheap, though. The new Westpark tollroad could probably get you there in much less time than it used to take. If you aren't up for the drive, the other places suggested are really good, too. If you go to Galveston, there is a place on the sea wall called Gordito's that is really good. I have a Columbian friend down there who swears that it is the closest he can get to "home cooking" in this country. He gets all weepy with excitement when he goes. I can't vouch for the authenticity, but it sure is good. They don't take plastic, cash only. I have to tell you, though, that my favorite place in Houston in Miss Saigon. This is a little Vietnamese place in the Rice Village, not too far from the med center. It is on the corner of Kelvin and Times, and it is awesome, I just love it. They have the best grilled pork spring rolls in town, bar none. The tofu spring rolls are also excellent. My two favorite dishes there are the carmelized salmon hot-pot, and the flambe steak cubes, but you really can't go wrong with anything. Even their sandwiches are good. If you go, 1) I am jealous!! and 2) I want to hear all about it! Karen, good luck with your medical treatments. I wish you the best on this trip and a speedy recovery.

Chocolate cupcakes, made with lots of chocolate chips. Cheese. All kinds of cheese. I love cheese!! Big, fat, juicy bacon cheeseburgers with french fries. And, the ultimate . . . all you can eat sausage, brisket, and pork ribs from the Salt Lick Barbeque in Driftwood, Texas. Swimming in their wonderful sauce. Washed down with a Shiner beer. This is heaven. I am getting teary-eyed just thinking about it. One bite, and I am home! I fast for days before going!

Man, I believe it! I will be starting a graduate program later this month, so I don't expect to have as much time for cooking as I would like by winter. Thus the crock-pot comment. Chrisamirault, I am going for just the effect you described! Woohoo! I might freeze my butt off, but it is going to be great fun in the process!!

Rich, You make a very good point. First of all, I should have been more clear that I really do not consider myself anywhere near an expert on the definition of "real Italian food." I just caught a glimpse of the extent of my Italian-food ignorance while on that trip. Maybe that is a more accurate description! I do think, though, that your mention of perspective (or allusion to it, per my interpretation) is very germane to this discussion. Even if I did consider myself an "expert" of real Italian food (which I do not), it is likely that my definition may vary with that of other "experts", depending on my personal tastes, life experiences, and regional preferences. If even the "experts" can have differing opinions worth hearing, it is actually possible that there may be something of value in the culinary opinions of those with less-refined tastes. Amy

Thanks so much for your response, Snowangel. I really appreciate the information! I am making my first attempt at pizza dough as we speak (actually, it's resting as I type). Tomorrow I am going to have my first experience with an anchovy-topped pizza. Thanks again!

I totally agree with FabulousFoodBabe's statement that one's culinary preferences are an accurate indicator of something. The question, however, is just what it is indicating. I think you might need to know the girl to answer that question. Growing up, in my family, the Olive Garden was our "special occasion" place. We thought it was a really big deal to go to the Olive Garden. We just loved the place. As kids, it was all we knew. It wasn't until I was in college, and was truly blessed with the experience of a semester abroad, did I come to understand, or at least catch a glimpse of, what real Italian food is. Very few of the friends that I grew up with had such an opportunity, so I count this high among my blessings. Many of these dear friends also, to this day, think Olive Garden is great. God Bless 'em. Food has become an adventure for me, but largely because I have chosen to make it one. Our culinary preferences are also, however, a very intimate record of life experiences. Maybe she just doesn't know. Maybe you can introduce her to something better. Maybe you could have them over for dinner sometime?

I have recently moved to a cold climate from a very, very (year-round) hot one. I have never really experienced a true winter, or, for that matter, honest-to-goodness seasons. So, I am having all kinds of fantasies about cold-weather cooking. I am picturing stews and soups galore. Roasts. Steaming mugs of fragrant-hot tea and frothy mugs of chocolate. In front of the fireplace, with snow falling outside. I have plans to acquire a crock-pot in time for winter. This is all my fantasy conjecture, since I don't really know what I am talking about yet on this subject. But man, I can't wait to find out! It's all high adventure for this Texas Gulf Coast girl!

Berta, I am not opening a bakery (though I have found this subject very interesting, please continue to share Cheryl!) and I cannot speak for Cheryl, but I would LOVE your Tres Leches recipe, if you are willing to share it! Thanks!

Right now, I really enjoy Dove Dark Chocolate Promises. I don't think this could be considered among the "fine" chocolates mentioned so far. It is certainly not super-elite. I like it, though, not only because it tastes good and I can afford it, but because the little servings are perfect portion control. They are just the right size for after-dinner sweets, and I no longer have issues with putting the bar away unfinished!

Okay, so now I have to get a pizza stone. That much is decided. I am going to dream of pizza tonight. I am really intrigued by the use of anchovies that I have read in thread. I have never had anchovies on a pizza. As a kid, that was our idea of the ultimate pizza-disaster. Fortunately, my tastes have matured and I have recently started cooking with anchovies in other capacities (primarily dissolving them into cooked sauces), but I really was not at all impressed when I nibbled a raw anchovy bit. So, what does the anchovy "do" to the pizza? Does it dissolve, or are you aware of eating a little fish? Does it impart a fish flavor, or is it just salty? I am really curious, but a little timid to try it. Also, how long does frozen dough keep in the freezer??? Thanks!

Sorry, forgot to include my point. which is - I love this thread. I am going to read it and think of home!

I am SO freaking jealous!! I went to school up in Georgetown, was born and raised in Texas, and I LOVE Austin. I just moved up to a small town in Northern Colorado and I am so homesick for some good Central Texas everything! Especially the tex-mex. They have something called mountain-mex here. What is that??

Terrasanct, chocolate gelato sounds great! I love chocolate & would love to hear how yours turned out. I love putting fruit and/or berries with chocolate. I am glad to report that I did have some success with my cherimoya sorbet! The flavor was very light, creamy, and sweet with a subtle lemony-berry flavor. I think that this might be really good with some strawberries added in. The Cherimoya fruit did lend some of its natural creaminess so that we thought it was more like a desert with cream than one without, which was the goal. No one's going to mistake this for ice cream, but it is a nice alternative! I was surprised at the color that I ended up with. The flesh of the fruit is pale yellow, and as I was taking all the seeds out it was starting to brown just slightly, sort of like a banana. I added some lemon early on to try to slow that down. Maybe it was the lemon, maybe not, but it turned out to be a really soft, light shade of pink. Pretty!

Thanks for such a kind welcome! The first time I had Cherimoya was as a student in Spain. My host served them to us for desert a couple of times. They are green, with big dimples all over them. The flesh is a very light shade of yellow with big black seeds. I'll see if I can figure out how to post pictures tomorrow! A couple of weeks ago I found them at a local Wholesale Food Outlet (read: discount grocer). This is a market that serves a lot of South American and Mexican customers, and there products reflect those tastes. So, I am guessing that it is grown south of the border. I brought one home and my boyfriend and I were both impressed with its creamy-ness. Straight out of the fridge, it already tasted a bit like ice cream. We just moved to Colorado (elevation: 4600) from Houston (elevation: 3), so I am having all kinds of surprising new challenges in the kitchen. I am crossing my fingers that the sorbet turns out tomorrow!

I am new to eGullet and this is my first official post (so please forgive me if I blunder about initially). Actually, this is my first post on any internet forum ever, so this is a very big step in my own very small world! Anyway, I am really excited about this topic. My SO loves ice-cream, but is very diet/health conscious. So, I have tried converting rum raisen ice cream recipes into rum raisen frozen yogurt recipes. He always says he loves it, but I think he is just being kind. Also he may be drunk from all the rum I put in there. Anyway, this thread has inspired me to try to make a cherimoya sorbet. This is a wonderful fruit with an unusually creamy texture, so I am hoping that the end result is reminiscent of ice cream, but without the cream. I can't wait to see how it turns out!