Lilija
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Posts posted by Lilija
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The burgers across the street at the bar are so much better than my own efforts, I've given in, and just go there when I need a cheeseburger (and Yuengling) fix.
Nasi_Campur, welcome to eGullet, and you can ignore the trashier stuff, we try to keep it on the downlow.
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So many good ideas. Thanks, weinoo for the tip on using it on pizza, I figured the stuff would be excellent on pizza, but maybe a little wet, or overpowering. I don't like regular broccoli on pizza because of that. Your method is a good one, for wringing it out. That would probably make it fantastic in quiche, too.
Yep. And do remember, that when using it on pizza, less is more - cause pizza's all about the crust anyway
.That's my pizza theory regarding anything, though. I favor cracker thin crust, and minimalist toppings.
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The arancini sound good; is there mozzarella inside as well?
Here are a few other recipes I found on the Martha Stewart website:
Spaghettini w Broccoli Rabe Pesto, Calamari and Ligurian Olives
Turnip Hash with Broccoli Rabe (add fried eggs for dinner)
Baked Rigatoni w Sausage Meatballs and Broccoli Rabe
Warm Cranberry Bean Salad w Butternut Squash and Broccoli Rabe
I'm jealous at the great price you have on the broccoli rabe right now. I've never seen that kind of deal on them.
The rice balls do have mozzarella in them, in little cubes. Good stuff. She's also made a crab and peas arancini that blew my mind, but that's another topic.
My produce market has this fun habit of finding a mega-ton of something and discounting it heavily. Normally, it's something a little out of the ordinary, and great quality. Baby bananas one week, giant papayas, bok choy, swiss chard, purple potatoes, these splendid carrots with a huge lush bunch of carrot greens attached. This week seems to be broccoli rabe.
So many good ideas. Thanks, weinoo for the tip on using it on pizza, I figured the stuff would be excellent on pizza, but maybe a little wet, or overpowering. I don't like regular broccoli on pizza because of that. Your method is a good one, for wringing it out. That would probably make it fantastic in quiche, too.
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I kinda liked the garlicky crust. It was like a big soft "buttery" breadstick, but very thin under the toppings, with a decent overall texture. It was markedly better than the dry cottony business going on before the improvement. I did like the sauce a lot better, I thought of all the things they replaced, the sauce was the most improved. Once upon a time, maybe as far back as the early 90s, they tried doing garlicky things to the crust, although back in those days, it was just dusted on, and it was absolutely horrid.
I'm an outspoken hater of Dominos, but I had some by chance, and I can honestly say it wasn't the worst thing.
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First of all, thanks so much for all the excellent ideas. Now I'm thinking six bunches might not be enough! Wow. The Italiano sandwich is going to be number one. I'm going out tomorrow to find some good pork butt, and I'll probably be dreaming about it tonight.
I asked a friend earlier, and she passed on a recipe for arancini with sausage, roasted red peppers and broccoli rabe. It sounds good, but I don't know if I feel like getting all into making rice balls, this week. (Though, anyone that IS in the mood to may feel free to make me half a dozen and mail them.) Same with calzones, although a sausage and greens calzone might be among my favorite uses for dough in the world. Maybe if I'm not sick of the stuff by the weekend, I'll do something like that.
Lidia's recipe, whoa. I've made something like it before, the sauteed broccoli rabe with sausage and pasta, but I never thought about a) cooking it way down, like weinoo said, or the extras in that recipe.
Everything else sounds so good, I like the raw ideas, the salad and pesto, because I happen to like the bite, and I bet it's got a great edgy fresh flavor. I'm getting sick of heavy winter vegetables, so I'm excited.
rgruby, in tonight's meal, I chopped it up and cooked it with tiny navy beans in a stewy sort of dish lots of garlic and sage, but I added the rind and juice of two tangerines, because I heard somewhere that they're good together. It truly is an amazing combination, more than a sum of it's parts, for sure. Took what could have been a stodgy bean stew in a very bright, flavorful springy direction.
This is such a great thread, I'm so excited. I'm also going back to the store tomorrow for more, if it's still cheap. It usually goes for $2 to $4 a bunch here, so for fifty cents a bunch, and all these great recipes, I really can't go wrong.
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Big lush bunches of the stuff were on sale at my produce market the other day, two for a dollar! So, I bought six bunches. It's big and leafy and green, and I couldn't help myself. I also didn't stop to think how to use it.
Today, I'm making white beans and broccoli rabe, we've already had it the typical way sauteed in garlic and oil, Beyond that, I'm out of ideas.
Does it freeze well? Any ideas, recipes, input would be very welcome.
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We took advantage, two for 3$, and we split a large fry. They were actually damn good. Better than last year's soggy example. Could be the location, this McD's has always been notoriously good, we drive past 3 closer establishments, for the better quality a few towns over. It was a good fix. I'll be good till next year, heh.
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I've been meaning to comment on this. I haven't eaten there in awhile, so I have no current information to add, except it's always been consistently excellent. I don't know Drew, but my husband and I are friends with a close friend of his, that helps the restaurant out sometimes. Just found out today that he was nominated for a James Beard award, best chef for Mid-Atlantic.
To that, I say AWESOME! Go Drew! He's a hard worker, and puts his all into the place. It's great to see a great little local joint soar so high, despite all the odds (not the least of them being Keyport politics...)
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I haven't seen this thread in awhile. I've not been posting on it, because my cravings are boring and repetitive. Beef, beer, bourbon, chocolate. How many times can I post "Cheeseburgers. Lots of them, and stout."
This month, though...I just crave food, and a load of it. I'm eating like I'm pregnant (no way, never, hell no, nuh uh). This morning, a fast bite before work, just to stablize the old blood sugar, a pile of turkey deli meat, a chunk of sharp cheddar, and a torpedo roll, eaten as is, not in a sandwich or anything. Lunch, at 11:30 was a burrito made with leftover beans, some corn, cheese, onions, stuff, sauces, hot peppers, sour cream, more stuff...but the tortilla was one of those kind that doubles as a market umbrella. So, that should be satisfying, right? My stomach was growling about 20 minutes ago, so I just ate a bowl of last night's leftover rigationi abruzze (did I spell that right? The kind with sausage and hot peppers). Then I topped it up with a generous handful of little ginger cookies, and a glass of milk. I SHOULD be comatose, or dead or something. I'm not, because now I'm planning dinner.
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ARGH! I'm going to shrivel up and die. See: Food quirks thread.
I abhor mixed starches, mixing snack foods are a primary offender.
But, I'm happy for you all that have found joy in it.
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Drunky guy at my house ordered two extra large cheese pizzas, this evening. I tried to talk him into the local joint, but he insisted, and since he was paying...
Well, I had two pieces. It's not killing me. The crust is better than the old stuff. The sauce might be a little better too, less acrid. The cheese is still crap. Maybe it's the alcohol talking, but it's actually, legitimately improved.
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I had kind of a revelation like that, just this morning. Yesterday, I made myself a pot of oatmeal, for breakfast. It was good, raisins, walnuts, and a mix of Scottish and regular rolled oats. I had about a half a cup left coagulated into the bottom of the pot sitting there looking...well, like cold oatmeal looks. I said to myself, "hey, I read on eGullet that you can reheat this stuff...and it sure would be better than a crummy granola bar on the way out the door tomorrow." So, I saved it.
Wouldn't ya know it? I warmed it in the microwave, with a bit of water added, topped with my usual honey and half and half, and it was excellent. As good as it was yesterday. Glad I didn't toss it.
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You guys are lucky! I just put my order in last week-ish, and now I must wait. My favorite are the Trefoils, Do-si-dos, and whatever lemon dealy they're putting out. I thought I liked the chocolaty ones (Thin Mints, Tag-a-longs, Samoas) but they always sit in the pantry for a year. I don't even remember what I got, besides my usual three boxes of Trefoils.
They had a good one a few years ago, that was like a spice cookie, or something. I wish they'd have those again. The dulce de leche special ones were damn good last year, I think those were the first to get ate. As in, those were gone in the car, before I got home from work.
We never see any Girl Scouts roaming loose, not at stores, or in the neighborhood. I get all my cookies from their parents. I never even contact an actual GS. It's all handled by their agents.
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In my part of NJ, a common deli breakfast is a "belly buster" which is generally a combination of bacon, sausage, pork roll, fried potatoes, fried bell peppers, fried onions (sometimes) over easy or scrambled eggs, and a large amount of cheese, topped with salt, pepper, and ketchup, all on a long sub roll that's been toasted. There's variations, of course. Then there's the classic "pepper and egg sangweetz". I'm turning green just thinking about it. I opt for toast and coffee, while watching my companion put one of these away.
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I got a Costco take and bake pizza warming up in the oven, right this second. FIVE CHEESE! Oh, five cheese, I love you so. I'm gonna wash it down with a Corona.
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I am going to make this dish again tomorrow.
Of course I'm not the dumpling expert here, but I'm wondering if you need a bit more fat in the mix so that the dumplings don't have that raw taste? What kind of oil do you use--is it salad oil or olive oil? Maybe that is the problem.
The old-style recipes typically called for plain shortening or lard and that would probably give more flavor than oil. And whole milk would also give more flavor than 2% or skim milk. Finally, you might want to add a beaten egg to the dumpling batter.
I'll be interested to see if those few changes maybe give you better results. Anyone else have any ideas?
Hmmm, well the oil I used was Corn Oil because I thought my Olive Oil would be too tasty, and it's all I had in the house. I saw a recipe on some blog the other day that called for melted butter. Maybe I'll try that. The lard brick where I live is just too big to buy for one recipe. Plus, I don't even really know if it's the same. As for the milk, I use whole milk.
I'll post after I make it later. And thank you!
I use melted butter in my dumpling recipe, and it's always been good. You might have luck with that.
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Over the years, drawing on a few grandmothers' ideas, and good cookbooks, I've developed what I think is the epitome of a good C&D. What I look for: Rich yellow lip-sticky stock, long silky shreds of chicken, and pillows of tender-chewy noodly dumplings. When I was a teenager, my best friend's mom made a dish called chicken and noodles, which is where I started, too. She would take a whole chicken, barely cover it in water, and cook it all day, with salt and pepper, and a load of celery. She'd pour water in, just keeping the birdy under, and let it go all afternoon, pulling it out, shredding the meat, and adding in a bag of dry egg noodles at the end. That was compelling, to me. I wanted to make it WAY better.
My method is this: A hyper-rich broth, with more chicken than I would typically use for stock, including roasted carcasses, a whole chicken, or split breasts, and (this is super important, for the collagen-sticky broth) at least a pound of chicken feet. Vegetables included carrots, onions, celery, turnip, parsnips. Salt, pepper, and not much else. I cook that all day, till there's only a few quarts of broth left, say 4-5. Halfway through the cooking, I pull the chicken out, salvage the nicest parts, the whole breasts, thighs, leg chunks, and let the rest go back into the soup. All the rest gets strained off. I don't salt till near the end, and then I add tons of black pepper, too.
My recipe for dumplings is loosely modeled on my favorite pirogi dough recipe, with eggs, butter, and milk enriching the dough, but no leavening. I cut them into 1" diamonds, about 1/8" thick, and along with all the flour on the board, they go into the strained broth, to simmer for about 20 minutes. The chicken shreds from the saved pieces go in, along with a bunch of chopped parsley, and there it is. Simple. Very flavorful and rich. Not heavy but silky. It's the quintessential sick food. The texture of the broth, what little there is left in the pot after the dumplings cook up, is akin to a velvety egg drop broth. Not thin, not thick.
I'm making it this weekend, I'll make sure I document it, take some pictures, and jot down my actual recipe.
I see some other ideas of chicken and dumplings, with the biscuity dough and veggies and a gravy. I like these a lot. I make this a lot, too, a good chicken stew, with a load of whatever vegetables are around. I add ground fresh cranberries and black pepper to my Bisquik dumpling biscuit-things, but we call that "chicken pie" if it's baked, or "chicken stew" if it's simmered.
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Every morning we are at home, we drink 100% Kona coffee, not just any old bean, the creme de la creme the Peabody Special Reserve. I buy the whole bean and grind myself. We put a packet of Nestles non-fat, 20 calorie hot chocolate, a few mini marshmallows (around Halloween multi colored left over from candy bag) then top it all of with Coffee Mate.
I'm sorry I've been laughing about this for like 10 minutes. Er, because...me too. We buy all this high end coffee, always whole bean. Usually we get it in bulk from a farm market. We have a French press, or a drip pot, or a percolator, depending on our mood. The coffee ritual is VERY SERIOUS BUSINESS! Till I dump two Sweet N Lows, and a pile of Coffeemate into it.
I've also gone the instant cocoa route. In fact, that was my breakfast of choice for about 6 months straight. A cream cheese bagel, and a cup of instant cocoa/Coffeemate/expensive friggin coffee.
I just like non-dairy creamer. The powdered kind, not the liquid stuff. It's less rich, or something, and sweeter? I don't know, don't ask me to explain it. Regular milk makes coffee taste like dishwater, light cream turns it into dessert, and half and half is good, but kinda rich, for my daily cup.
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I know people that use Pasta Cooking water to wash dishes in order to save water. Apparently, it's a great grease cutter. Anyone know if that's true? I cannot bring myself to do that. I absolutely don't get that.
I do it camping, just because it's camping and why throw away a perfectly good pot of hot water? It does cut grease exceptionally well. I don't do it at home, though.
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This thread reads like the PMS thread, wow.
I use more canned beans than dry. In fact, cooking from dry is an "event", where canned beans makes up about half of our weeknight dinners.
I occasionally resort to minced jarred garlic...but it has a different flavor profile than fresh, I swear! (some would say worse...I might agree, but I can't make the right arroz con pollo without it.)
I dislike most raw fish. I dislike anything else with that texture. I will eat spicy tuna, and raw salmon if it is in the TINIEST cubes, or minced. I do like the taste. I do not like chewing it. I think this lists in my shames, because God knows I've tried, oh how I've tried to love sushi. I order the vegetarian sushi platter, nowadays, and it's the best thing ever.
I like cheap wine. Trader Joe's 3 buck chuck, Absolutely! It's good mulled! Saves money for the ($20 a bomber) beer and (I don't look at the pricetag) bourbon.
I like bullion cubes, but not to cook with. I like warming up with a few salt bombs in a mug of boiling water sometimes. It's not a meal. It's not a snack. It's a hot glass of salt-msg-faintly chickeny water. I recognize it for what it is.
Jiffy cornbread mix might be the yummiest instant pancake mix ever. I too stock up when they're on sale.
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Crown Royal used to (still do??) come in these purple cloth drawstring bags. As a kid, I used to keep my crayons and toys in there.
I keep tarot decks in my Crown Royal bags. They're the perfect size and shape!
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Samuel Adams
in Beer
I'm not a fan of Sam Adams, though I can appreciate that people like it, it's high quality stuff.
I happen to feel the exact same about Yuengling. It's my go to "popular" beer, that I can find in the most generic of places around here. It's what I buy kegs of for my barbecues, and serve to a bunch of Bud Lite and Corona fans, and I love it for that.
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I know this post is ancient, but I came here in a search for different barelywines.
I can add my favorite double stouts Southern Tier Black Water series, their Mokah, Jahva, and Choklat. They're not syrupy sweet, and not as bitter as I would have imagined, but real defined chocolate or coffee notes, still a little hoppy. I still can't find their Creme Brulee anywhere, but I'm dying to try it.
Flying Dog Brewery makes a barleywine, called Horn Dog that is pretty amazing. If you can find it, Weyerbacher 12 is incredible.
I'm generally into double stouts, imperial stouts, stuff like that, but in a recent attempt to branch out, I've been sampling barleywines, and other bizarre stuff. (I'm sipping some amazing Austrian malt liquor, as we speak. It's like if beer, tangerines and honey could have a beautiful sunshiny baby.)
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Another cool thing with the canned tomato/broth/bean combo, is you can go different ways with it. Sometimes, lime, jalapeños or chipotle or some other hot pepper fresh or dried, cilantro, and a handful of frozen corn, or crushed up tortilla chips. Sometimes, lentils, a little cream, and curry powder, a knob of butter, lots of ginger and garlic. Or, Italian with white beans and frozen or fresh greens, garlic, olive oil, or any number of interesting combos.
I've even done tomatoes, a can of coconut milk, birds eye peppers, ginger, lemon grass, chicken broth, and baby corn, for a bizarre Thai kind of thing. The tomato/broth thing is limited only by what's laying around, your mood, your imagination.
Seventh Taste?
in Cooking
Posted · Edited by Lilija (log)
In my line of work, metallic sort of falls into umami or bitter, when it's being rated, and that's pretty much what I do every day is rate things based on tastes. Not flavors or aromatics, but tastes. We use umami, and we also have a scale for "biting/heating" which is probably the same as piquancy.
As far as my job goes, fat and fatty compounds come in as a mouthfeel, which is a whole other set of ratings. I would be interested to see (or get involved with) more research on fat as an actual taste.
Really groundbreaking stuff.
Some of the things in the article missed, for me, like that umami is the taste of protein rich foods. It's more than that, it's found heavily in tomatoes, seaweeds, and loads of vegetables, but not found in bland plain chicken or much in eggs, as far as I know. Also, they only tested 33 people? It's a good start, but I'd want to see a more widespread study, like with thousands.
I know some people can't taste bitterness, or taste it differently. Something like 33% of people. Some people I work with can't, and it's something we have to keep in mind, when presenting data.
Very interesting. I'll have to ask my boss about it, this would interest him.