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Posts posted by Eatmywords

  1. 3 hours ago, heidih said:


    All my life I have heard the phrase "assume makes an ass out of you and me" and yet I continue. I was wrong!  9 days ago I had not seen this.  Sorry!



    Ooofa, not a pleasant voice or manner.  Gold medal to anyone who can through 5min of this.      

  2. 11 hours ago, Jacksoup said:

     Make try to sneak some bacon wrapped dates in there too. 


    10 hours ago, heidih said:

    You hit my remember button - we put the water chesnuts (canned unfortunately) in the dates and then bacon wrapped. A nice texture combo. 70's - was a thing


    Ooh, that reminds me too of an old fave - Spanish devils - baked dates stuffed w chorizo and fontina.  If you've never had them you should.  Easy and nice alternative to bacon wrapped stuff (w I find overwhelms).  Dinner, likely a surf and turf spin of crab or lob tails and venison loin and classic sides, brussels, garlic mash, etc. etc. 


    Whata depressing year.  Still feels surreal.




    "And have you been naughty or nice?  What? speak up, sweetie.  It's ok we're not whispering this year."


    • Like 3
  3. Product of the USA!  Any more info on the back?  If not the ramen comp maybe you can contact them for the ingreds/seasonings?  (Sure, they'll think you're nuts but they'll be happy someone wants this info : ) 

  4. Yea, addictive and the packs don't yield much.  I usually get whatever's on sale at our not so close H-Mart.  My girls will scarf a large multipack in a day or two (w covers their sodium intake for a week).  I've thought of slicing up sheets but I know they'll call bullshit if it's not in a the cute single serve pkgs.  PIA's

  5. 2 hours ago, FeChef said:

    Anyone know what vegetables would give a unique flavor/aroma when dried. One of my favorite instant type ramen is the yakisoba spicy chicken. For the longest time, i always assumed the unique flavor/aroma was from the spice packet. Turns out the flavor/aroma is actually from the dried vegetable packet. I love this flavor so much, i buy these instant ramens just for the packets. I really want to either make, or buy these dried vegetables in bulk instead of buying the whole package. I prefer a thicker more chewy noodle. Anyway this is the list of dried vegetables in the dried vegetable packet:


    Dehydrated Vegetables (Cabbage, Onion, Red Bell Pepper, Green Peas, Garlic, Chive, Celery Stalk)


    Just to clarify, none of these vegetables taste or smell like this when fresh. Drying them must change their flavor/smell. (kind of how dried minced onion smells compared to fresh minced onion)

    But the onion doesn't seem to be the unique flavor/smell in this case. Just using it as an example.


    Also, its really hard to tell which vegetable the flavor/smell is coming from until its been cooked. I am guessing its was the cabbage, but my attempts to dehydrate cabbage and boil it didn't seem to produce this flavor, if any to be honest. Maybe its a specific type of cabbage? I have only tried regular green cabbage.


    I'm guessing it doesn't say if and what the veggies were seasoned w before drying?  If so I would think a significant factor in where the flavors are coming from. 


    11 hours ago, kayb said:

    Me, I'll go in a local place whereever I am and ask the waiter what's good, and order that. 


    6 hours ago, liuzhou said:

    and often the waiter will have been told to tell you what the chef/buyer/owner wants to shift first.


    Whenever I ask, it's always "I don't know, I've never eaten seafood".


    • Haha 3
  7. 2 hours ago, kayb said:

    This is more a regional attribute, but I abhor throwing the word "barbecue" around indiscriminately. "A barbecue" is a sandwich made with pulled smoked pork, preferably with a topping of slaw; it is NOT:

    (a) an event at which you cook hamburgers and hot dogs on a grill while attired in shorts, black socks and sandals.

    (b) a sandwich made with smoked chicken, or lamb, or any other sort of meat other than pork or beef, and I will only reluctantly grant beef.

    (c) in its verb form, the act of cooking anything on a grill unless said grill is set up as a smoker.

    Agree c. partially b. but not a.   If not a bbq what do you call it?  A picnic? A grilling event? Nah

  8. Good job LZ, love the passion and anger.  Went to a friend's once (in Brooklyn no less) for a 'grill-out' which translated to defrosted hot dogs and hamburgers scorched on a gas bbq.  I thanked him for these yummy, carefully curated entrees with a promise to return the favor in a timely manner.  I offered, in contrast, an indoor meal or so he could understand, a 'grill-in'.    

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  9. Not to out my wife but these are all her doing.  In order of uselessness - bread maker (in garage, I think), ice cream maker (no idea), air fryer, instapot (-save 5m on 20m rice, so far it's only use).  I suppose space is the big factor.  None of these would've made it through my city apt door.   Manner of possession and sentimentality too.  -Purchased, gifted, bought used or free and who it came from.  I feel attached to mom's industrial size bingo party coffee urn that we'll never use.  


    Rarely use the stick blender but a great in pot tool and occupies such little space (in a house).  No plan for eviction.   

    • Like 3
  10. I have the 2 handle but wish I had the 1 for easier tossing.  Those upfront, top and bottom look hand made.  The green bottomed and all black (w look like teflon) and plastic handles look like the mass produced cheapos we see here.

  11. 3 hours ago, weinoo said:

    I have a friend or two who I argue with about this all the time.  Some have gone so far as to buy high BTU propane burners - of course, they have backyards or other outdoor availability. I've cautioned them not to burn down their houses.

    Yea, I don't get the allure of the wok blaster for the home cook. I put it in the impractical and unnecessary bragging rights category.  More important to have a decent wok that can handle and distribute heat evenly.  

    • Like 1
  12. 15 hours ago, liuzhou said:

    But that is kind of irrelevant. I guess it's not a regular thing here in China, too. In 25 years, I've only had it three times, I think. And I only used Switzerland as an example. I could have used many others. Some Native Americans eat it as do many countries across Africa and Asia. It was also eaten in many countries during the two World Wars when food was in short supply.


    Kind of relevant when addressing volume and govt acceptance.  Big difference from not punishing private consumption to legal, commercial use including farming, festivals and restaurants which could only happen with significant numbers supporting it.  I see it on this scale only in China and S.Korea.  Is that incorrect?

  13. It's worth mentioning from a volume (if not moral - 1 dog eaten is 1 too many for me) perspective that its not legal in Swiss restaurants.  It appears to be a once a year xmas dish for rural Swiss farmers.   


    C'mon swiss, can't you just eat another piece of chocolate?

  14. So we have a short hunting season and the deer are abundant.  I don't hunt (yet) but my friendly neighbor is an avid bow hunter and fisherman.  I'm very lucky because he doesn't particularly like preparing venison but appreciates when someone else does (enter, us).  He makes some jerky but that's about it.  So he takes what he wants and gives us the rest or, as in this case, gives the entire specimen if he knows he'll be out for more.  Whatever we make we share, some of  his faves include shepard's pie and riffs on traditional stew.


    The butchering cost is currently $115 for well over 30lbs.  Some might find that costly but at $3-4 a lb, for the quality and flavor, I'd say awesome deal.   A nice coincidence is having a retired butcher on our street who's sole mission is carving up game in his garage.  He has commercial equipment including a fridge, a Hobart band saw, and huge meat grinder and other tools of the trade.  


    He wraps the cuts tightly w traditional thick butcher paper and it lasts.  I have some from last year and it's just fine. (He mentioned customers w stories of 2 and 3yr old meat that come out perfectly fine. Don't know if I'd go out that long but who knows in a pinch : ).   


    Below, chop meat (mixed w pork for fat), stew, steaks, cutlets, loins, fillets and ribs under not picd:   


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  15. I thought 'lox' was just a bastardized shortening of 'gravlax', a Scandinavian word w upon googling Germanic before that:


    "Etymology. The word gravlax comes from the Scandinavian word gräva/grave ("to dig"; modern sense "to cure (fish)") which goes back to the Proto-Germanic *grabą, *grabō ("hole in the ground; ditch, trench; grave") and the Indo-European root *ghrebh- "to dig, to scratch, to scrape", and lax/laks, "salmon".

    • Like 1
  16. On 11/14/2020 at 10:08 PM, liuzhou said:

    Dairy continued.


    Also hugely popular in recent years in milk tea (奶茶 - nǎi chá). All these outlets on just one street are selling it! They are very busy in the evenings, but I took these pictures early in the morning, so not many customers in sight.

    God bless the store name translations (a huge source of entertainment upon visiting 12yrs ago) - 1st place to Cat Forest, honorable mentions to Lucking Tea and Chic Tea.  Love this thread, thanks.   

    • Like 1
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  17. 36 minutes ago, DiggingDogFarm said:

    The friend mentioned above is one of my ex-partners — so I'm tough on him!

    The problem is that he drinks Dr. Pepper and complains loudly that he's getting fat and he doesn't have enough food.

    I point out what a horrible choice it is and what a terrible money manager he is — tough love!!! LOL

    Truth is, if SNAP didn't cover the Dr. Pepper, he'd pay for it with his SSI funds.

    Can I just say (from what I remember many years ago) Diet Dr Pepper is one of the better tasting diet sodas.

    • Like 2
  18. 4 hours ago, weinoo said:


    Sadly, I think your last 2 statements are what is wrong with the SNAP program. Or one of the things wrong with the program.  But that gets into a whole other political/socio-economic thing.


    Tough to force healthier options. I get no cigarettes and alcohol but your gonna take the one thing that makes the poor guy happy?  But yeah, hear you.  

    • Like 2
  19. In the burbs here, we have only a couple Japanese run and many Chinese and Korean sushi spots.  Unfortunately (for sushi snobs) it's a totally different experience.  The latter incorps a limited menu of cheap, farm raised, bland fish w a huge list of 'splty' rolls that pack 20 ingredients in each plus (think lots of mayo and crab stick).  Most offer no seasonal or obscure fish since no one will eat it.  I don't blame them - caterig to the masses but it sucks when you know the difference.  We were spoiled in the city. 

    • Like 1
  20. 2 hours ago, Katie Meadow said:

    I grew up eating Chinese, probably once a week. We had several places to chose from, walking distance on the upper West Side. 

    The Cottage on Amsterdam? - entrees include unlimited really bad wine (maybe the longest on going promotion of it's kind to this day?)  I only went a cpl times but my wife looks for any reason to bring it up to wax how it was one of the few spots that allowed her and crew to engage in copious amounts of under-age drinking)

  21. 4 hours ago, weinoo said:


    I'll never forget this meal, in Rome, at a Chinese restaurant.


    Santa Maria dei Monti Offerta Hot and Sour Soup

    You did better than me.  I was in Florence a long time ago and after several days of regional chow we got a craving for Chinese.  We found an empty place (shoulda known better) near the hotel and it was bad.  Everything was drowned in oil and oil that was not hot enough to separate from the ingredients.  There was also a strange aftertaste which I learned was olive oil.  Che cazzo?

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