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  1. I generally have a pretty empty kitchen. I have lots of little bags of grains of various types (quinoa, cous cous, polenta) but never more than a pound of each except for oats and rice. I have my cans on a single shelf. Usually there are about 10, mostly beans, tomatoes, tuna, and my boyfriend's chili. Our freezer is usually pretty full up with frozen pizza (also the boyfriend's). Our fridge contains milk and juice and some other random stuff, but we definately don't fill it up all the way or anything. Of course, there are only two of us, and we don't have any other space to put things
  2. i seem to have problems with lots of salt. like packaged things like ramen and potato chips will always do it. i don't think it's MSG, though, because I have no trouble at chinese restaurants that I know use MSG.
  3. i like to put some sort of jam in my oatmeal. whatever i have in the fridge will work, it's all good. i've been up to my neck in figs lately, so it's been fig compote in the oats every morning. yum!
  4. This is interesting to me. How does one get started as a vegetarian at such a young age? How do you think this affected her development? How do you feel is has shaped her view of food now? ← I've been a vegetarian since I was seven (although recently I have decided to start eating fish again. I became a vegetarian because the regular food was really gross at my summer camp and if you decided to be vegetarian you recieved better foor, but you had to stick with it the whole summer. When I got back, I decided to stick with it. It was never a real issue in my family (no one complained abou
  5. I have just one thing to say about raw foods- Smoothies sure are delicious in this hot weather. You might as well make a compromise and eat tons of smoothies all the time. Yum.
  6. what if you made some kind of croquette to fry in it, and then used the anchovy paste in that? I could see possibly a mashed potato and anchovy croquette being in existence.
  7. Arianna

    Leftover bread

    BREAD PUDDING! My favorite way to use up old bread or even biscuits that don't get eaten. Super simple, and totally decadent. The other thing that's good is just a slice of the bread covered with a consomme or broth and then broken up and eaten. Or, if it gets really hard, pulse it in the food processor so it's still coarse, bind it with an egg and add whatever herbs you like, and drop it soup for fluffy dumplings. And there are so many things to do with breadcrumbs! Browning them with butter and stirring into pasta is a classic- my grandmother calls it "peasant food." But you can also
  8. I have a few that have already been said: Raw onions (although I like cooked ones), ketchup (yucky sweet mess, and I work in a frites shop!- I will eat it if at some point it becomes savory, like in tonkatsu sauce or curry ketchup), sweet pickles (who thought of that?). Here are my weird ones: <b>Pizza!</b> I know I am going to get maligned for this, so let me clarify. I like pizza in it's traditional form- a thin piece of flatbread with sauce and maybe some cheese or some mushrooms applied SPARINGLY. But what I can't get over is American pizza, with it's dripping grease and the
  9. Arianna

    Dining Solo

    I don't mind dining alone at all, but I also make it very clear to people that I am NOT open to strangers conversing with me (i don't consider waitstaff strangers). I try to always get the paper or bring a magazine. I don't like to bring books because I always manage to spill food on them! Dang! But I keep my nose in my reading and i don't really look up. That seems to stem unwanted advances. Why is everyone so friendly on the west coast anyways? Jeez! I would never consider this acceptable in a fine dining atmosphere, but especially when i am traveling for business, if i am in a small
  10. Whether this all matters is all part of your personal values, of course, and if you value making money above all else, then you won't see anything wrong with large multi-national corporations like Altria (formerly Philip Morris) owning large parts of your processed food supply (they own Kraft and Nabisco, which in turn both own hundreds of smaller brands- and yes, Altria still makes cigarettes). I personally value quality, sustainability, and local production, which don't always follow through when the larger corporation acquires the smaller brand. I can't make any promises, but if I was buyi
  11. New place opening up in a beautiful hardwood floor space on 12th between Pike and Madison, next to the Retrofit furniture store that is that wonderful seafoam green. The woman inside told me the name, but I forgot! Anyone else remember?
  12. Lunch: The Honeyhole Than Brothers when it's raining and cold, but not really in the summer Saigon Deli (the one on 12th on the north side of Jackson) Dinner: Teapot Vios when we feel fancy Umm probably the Honeyhole again. Although I can never finish more than a half sandwich and for dinner you don't have the choice, so I have to share or eat my Dirt Burger remnants later. We go to the Honeyhole a lot.
  13. Spitfire, a bar brought to you by Marcus Charles, the former owner of Marcus' Martini Lounge and the Rendesvous, and the current owner of the Bad Juju and part owner of Neumos.
  14. i'm sure my friends think it's weird, but they would never say anything, because then they might not get some of whatever i cook.
  15. Arianna

    Salty Snacks

    avocados, tomatoes, or cucumbers with tons of salt on them.
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