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Arianna

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Everything posted by Arianna

  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.
  16. Wal-Mart commits many worker abuse crimes, and I'm not comparing the worker treatment at TJ's to Wal-Mart. What I am comparing is the fact that both companies strive to put locally owned businesses under. A stone has many sides, but it is still a stone. Also, here is a list of other places that Snackmaster's products can be acquired: http://www.snackmasters.com/availability.htm. Just so you know, it's not available only at TJ's.
  17. Well, it depends on where you live whether you have to walk an extra block to get to the co-op or not. In my case, the co-op is one block closer. What I am saying with that part is that I understand why TJs would want to center itself in my neighborhood- there is a lot of population density there, so there are lots of customers. But it's also a fairly large neighborhood, landwise- there are plenty of other blocks that are ready for re-development that they could have landed on, and also parts of the neighborhood that could really use a close-by grocery store. Its obvious that they have basi
  18. Arianna

    fruit flies

    don't they only live for like 48 hours or so? so if you just put everything in the fridge (or just eat it all or something) and clean up everything, then in theory you only have to wait two days until they are all gone, right? that's why they run so many breeding experiments on them. they should breed them not to eat fruit, dang nabbit!
  19. People who have said they dislike Trader Joes: I am with you. I especially hate the one closest too my house in Seattle. They opened it up <b>1 block</b> from the local established co-op. (For Seattleites, this is the new Capitol Hill Branch, it's one block away from the Madison Market, which is probably one of the most respected markets in all of Seattle). I find this too be strangely competitive and not at all sportsman-like. People in this neighborhood of Seattle tend not to own cars, and shop at whatever market is closest, but there is plenty of Seattle for all kinds of groc
  20. Arianna

    Hard Core Grains

    they sell puffed millet in bags at the health food store for a cold breakfast cereal, and that's pretty much the best way to eat millet. salads are also good, i like to put quinoa in a salad with tomatoes and kidney beans, it's so easy and i can eat it for every meal of the day. yum, quinoa is so cheap and good. that should be what kids make in dorm rooms instead of grilled cheese and whatever else.
  21. i wouldn't even say that you should cook them at all. just pour some hot water over them and leave them for a few minutes until they are the required tenderness.
  22. oooh. i'm in! does tempura udon count? i've been meaning to try making that!
  23. the other thing that i don't get is that pasta isn't that hard to make. . . it's the domain of kids living in dorms and one of the only things my boyfriend can make proficiently, and he <b>really</b> can't cook. i mean, making fresh pasta is hard, but boxed pasta is really not that bad. why don't we invent something to turn doorknobs for us while we're at it.
  24. i agree with Abra, I want to see sweets! Specifically red bean sweets, if possible.
  25. I live in Seattle, and you can definately never get good conventional apples. They just grow those crappy ones to sell everywhere and they send them to our own stores! I go to the co-op and buy nice local ones that actually are crunchy. Or even better, the farmer's market with the one farmer who sells all sorts of heirloom apples- black concords, matsuis, and other weird, crunchy, wonderful apples that i can never remember the name of. good apples are the joy of existence. i could never live somewhere where you couldn't get a good apple.
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