Beebs

Taiwanese beef noodles Won ton mein Yakisoba Dan dan noodles Char kway teow Stir-fried beef ho fun (flat rice noodles) Packaged instant ramen (Nissin brand!)

When we were growing up, my mom would sometimes cook chicken broth noodles with a poached egg in it. The broth was usually the leftover liquid from a steamed or poached chicken. Other times, we'd get noodles in leftover Chinese-style broth soups, or instant ramen. With a poached egg. The poached egg is the best part.

No. Just no. I don't even like to put together a salad or cook breakfast with DH in there with me. He's a decent washer-upper - as in the dishes get cleaned reasonably well. I clean as I go, and I'm way more organized prepping ingredients. DH is the complete opposite - piling everything in the sink, bits of food and dribbles everywhere, general chaos, and it takes him twice as long as me to put a meal together. That said, I appreciate him cooking for me, he's makes a few "signature" dishes & desserts that are quite good. I just need to be far, far away from the kitchen when he's in there (a challenge in our apartment....).

Raw eggplant is nasty IMHO, but grilled, marinated or pickled eggplant in a salad is lovely. Same with raw artichokes. I have seen salad recipes with shaved raw asparagus, but lightly steamed, poached or grilled asparagus are great in salads too. Best salads are whatever you like that is fresh and preferably in season, I suppose.

This reminds me of the ice cream sandwiches in Singapore, which was a slice of ice cream with soft, squishy rainbow bread wrapped around it.

Make-your-own ice cream sundaes or banana splits! Anyone who gave me that for an after school snack would be a serious contender for "most fun"!

Mom used to put a slice of ham or salami, a bit of cheese on a Ritz cracker and bake them. Those were my favourites. Mini pizzas on little pita or bagels Tuna salad dip Salsa + cheese on top, nuke it till the cheese melts for a dip. If you've got leftover chili, even better! Microwave nachos Grilled cheese sandwich or quesadillas Mini quiches (make ahead & freeze) Puff pastry spirals Fruit & yogurt smoothies (mom called them milkshakes) You can probably tell I didn't (and still don't) care for sweets as snacks!

Reviving this ancient topic..... I've just returned from Singapore a couple weeks ago and last night I had a jonesing for Malaysian/Singapore satay & a couple Tiger beers. Unfortunately didn't have any of the ingredients (not even the Tigers!). The last time I made satay was quite a few years ago, and in the broiler, since we didn't have a grill yet. Planning to remedy that right away. The recipe from malaysianfood.net (from up top) looks decent, so I'll give that a whirl. Anyone have a fabulous satay recipe, dipping sauce recipe, tips?

Many years ago, caterers for a family party did a whole kid goat on a rotisserie, Greek-style. Took about 8 hours or so, if I recall. It was fabulous.

Egg drop soup? I do this too - it's comfort food. I put the beaten eggs in without swirling too much, then put the lid on the pot so the egg steams for a bit, and it comes out in a soft, fluffy mass.

I prefer to call myself an "eater". Sometimes "glutton", if I am being honest with myself. In my head, I categorize people interested in food as "food hobbyists".

Fritters are also great for using up too much summer squash. After salting and wringing out the liquid, there really isn't very much squash left.

I love summer squash - feel free to send me your bounty! Earlier this week I turned a couple zukes into pasta sauce. Grated zuke, lots of garlic, hot chili flakes, sauteed in evoo, a bit of pasta water & tossed with fettucine.

Ratatouille Cloudy With a Chance of Meatballs (What can I say? I like animated films!)

Taste from the same spoon I'm stirring with.

The first Monday in August is a civic holiday for some Canadian provinces - BC Day for British Columbians. So, Nanaimo Bars, Sockeye Salmon & BC Wine Day???

Hi there! Sorry to be the bearer of bad news, but you might be outta luck for good "authentic southern" food in Vancouver. There are places that have a focus on southern-style American food & BBQ, but I honestly can't say whether they're authentic or not - my experience with southern cuisine is pretty limited. A few that come to mind: Memphis Blues BBQ - I've only been to this one, but nearly 10 yrs ago... Chewies Steam & Oyster Bar Ouisi Bistro (Cajun - this place has been around for years) Peckinpah (Carolina BBQ) Cray Kitchen & Bar (Cajun) I dunno...if you're hoping to experience the southern cuisine you see on the food shows, you could be disappointed. Hopefully someone else here has better suggestions? On the other hand, Vancouver's got lots of other really terrific restaurants, and we're known particularly for spectacular Asian food.

It's got it's place in some things. I use it for seasoning dredging flour, bread crumbs, dry rubs, etc. I don't use it as a replacement for fresh garlic, but as a different seasoning altogether.

I've had a few brands before, mostly the generic supermarket brands (Safeway, no name, etc.). Can't recall any difference in taste, though. Currently using Dan-D-Pak brand. I prefer the coarser granulated garlic over the powdered kind.

Kraft Dinner. Also frozen dumplings (jiaozi) and frozen perogies.

I was fortunate enough to join eGullet years ago when Steven was still posting prolifically here, and I had always thoroughly enjoyed his foodblogs & writings. This wonderful forum has brought so much into my life in so many ways, and for that, thank you, Fat Guy. Fish pants forever.

The last time you had people over for dinner, who were the guests (friends/family/other) and what did you serve? Friends for Superbowl party. Served mostly finger-foods - chicken wings, pigs-in-a-blanket, smoked salmon, artichoke spinach dip, chili, cupcakes. Others contributed 7-layer dip & cream puffs. Also served lots of beer. How would you describe the dinner (casual or formal)? Casual. How did you serve the food to your guests (for example: already plated, in a dish/bowl, in a pot/pan)? Buffet-style, on serving platters. Except for the chili - that was in a pot on the stove. What kitchen utensils did you use to transfer the food (to the plate)? And did you do this in the kitchen or on the dining table? Tongs, spoons, ladle. And uh...fingers. I put everything on the serving platters in the kitchen, then brought it out to the dining table for people to help themselves. Do you use these utensils purely serving or do you also use them for other purposes (for example the cooking itself)? Mostly for serving. Does these utensils fit with the rest of your tableware? Does it help the mood you want to create? Do you find them aesthetically pleasing? They fit in that they're all functional. They are neither aesthetically pleasing nor unpleasing. Tableware and serving utensils are in fairly decent shape, not so much the kitchen stuff.

Anchovies, garlic & extra virgin olive oil. A bit of crushed red pepper or parsley, if I'm feeling fancy.

My go-to whiskey for mixing is Alberta Premium, which is one of the few 100% rye Canadian whiskeys out there. I'm not a big whiskey gal, and a newbie at that...but I like the AP because it is softer and sweeter than bourbon (I haven't tried American rye), but more interesting than Canadian Club. I picked up a bottle of AP Dark Horse (45% abv) a few weeks ago, but haven't cracked it open yet. In the BC liquor stores, it looks like Bulleit and Rittenhouse are the only American ryes available.

Soft boiled, with Maggi sauce, and side of buttered toast.