Xanthippe
-
Posts
618 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Xanthippe
-
-
Just do me a favor and don't add a multi-inch thick slab of ciniamon icing ala Cinnebon (?Sp). Way too much of a good thing, but that seems to be the style nowadays.
Cinnabon is an atrocity. What it calls a cinnamon bun/roll gives the real thing a bad name.
-
Does everyone who cooks on these new shows have to look like they stepped off of Melrose fucking Place?
Obviously, yes.
I rather liked the polenta cake recipe as well. Might even try it . . .
-
Amos Lee King, executed in Florida in February, was not allowed to choose a last meal. He had already gotten two, officials said, for previously scheduled executions that were halted at the last minute.
That is truly horrible. Pack of assholes.
Pack of assholes indeed, elyse!
Oy, don't get me started on our broken-beyond-repair prison system . . .
-
No raisins in rugelach -- absolutely not! I make the most delicious rugelach and never use raisins.
Care to post your rugelach recipe in the archive?? I adore rugelach -- without raisins, of course!
-
I can only speak for myself, but I don't have much anger. Just a guffaw, a snicker, and a sputter of disbelief.
Let 'em eat whatever the heck they want. I won't laugh in their faces, of course (if I were ever to meet a Fruitarian, I mean), but that doesn't mean it isn't funny.
Here, here! You speak for me as well, jhlurie!! Goodness knows, most of us need a good chortle now and again . . .
Now where I *can* become angry is when I hear reports, as I did earlier this very week, of a well-meaning-but-woefully-ignorant vegan couple who inadvertently (one hopes!) starved their baby to death in an effort to make the child as "healthy" as possible. Not good at all.
-
Adams Chunky (just peanuts and salt)
Along with the sugar, industrial PB has hydrogenated oils added, so you're getting trans fats and rancid fats along with that peanutty goodness.
Jim
I'm with you, Jim. Adams is great; I mentioned it, along with Laura Scudder's (both chunky) in an earlier post on this thread.
Just peanuts and salt, as it should be. The industrial stuff isn't PB as far as I'm concerned.
-
Here is a recipe for Peanut Butter Burgers.
Ok, you asked for it. A really spicy mustard works well with these and of course, fried onions!
Thanks, Marlene! I'm going to give the burgers a try this weekend, and I'll most definitely trot out a good, spicy mustard along with some of my olallieberry condiment.
Oh, yes -- gotta fry up those onions too!
-
And they're off!
Patience is a virtue, patience is a virtue, patience is a virtue, patience . . .
I want my pork NOW!!!!!
-
peanut burger?
It really is good. The peanut butter taste really is not apparent. Just a lovely nutty taste to the meat when it's grilled. But I swear, it doesn't taste like peanut butter. Trust me, just like the Miracle Whip in the potato salad recipe.
Surely you jest. A hamburger with peanut butter??? I can hardly imagine anything more horrid. But then again I'm not much of a potato salad fan either. Chunky roasted cashew butter licked from a lover's finger: that's something I could get with
but my tummy's in jumble from the peanut burger concept. Must be time to retire...Does eGullet membership come with a 401K? The old saying "don't knock what you haven't tried" comes to mind.
However, I realize it's a stretch to conceive of this 
I don't think it's a stretch at all, Marlene! Peanut butter is famous as a thickener in chili, for instance; it does indeed impart a dimension to the finished dish, but isn't readily identifiable as a specific ingredient. It provides a depth, an intangible "something" nonetheless.
So count me in as someone who would love your father's recipe. Feel free to PM me when you post it.
-
Snuck home early to cook dinner for my SO, who celebrated her 28th birthday yesterday. The menu had to be quick and simple, so:
Veal loin chops cooked in a cast-iron grill pan and topped with dollop of a gremolata/chimichurri-thing composed of finely chopped fresh rosemary, lemon zest, parsley, garlic, and olive oil.
asparagus simply sauteed in duck fat
fingerling potatoes halved, par-boiled, and quickly crisped in duck fat and served with heaping amounts of sea salt and black pepper. I usually serve lemon zest and chopped rosemary with potatoes when I do them this way, but I thought that might be overkill at this point. Too much of a good thing. You know.
Spinach salad with orange and yellow pepper confetti and a tomato-sherry vinaigrette. Pretty, till I threw it all over the floor.
All this was served with a cheap but serviceable Spanish red whose name escapes me, prolly because I consumed too much of it.
Your SO's a lucky woman, fimbul; the celebratory dinner you prepared sounds very tasty indeed.
So too much "cheap but serviceable Spanish red" made you forget the birthday cake/dessert??
-
And FoodTV. :)
I just voted, like the fervent eGulletarian I am. Hey, let's put on a political party! No, really -- we deserve a voice in this mess of a world. eGulletarians unite!!
Now, whom shall we nominate as our candidate for, um, Big Daddy/Momma?? Great to have topped FoodTV, even with its recently spiffed up site . . .
-
No peanut butter here, only Nutella
Super-Chunky. Chunk is good. The chunkier the better. Two buck chunk.
Of the widely-available brands, I will only buy Laura Scudder or Adams. Just peanuts and salt in 'em, nothing else. Health food store brands taste, er, too healthy.
I've heard great things about both Krema and Peanut Butter & Company, but have never had the pleasure of tasting either.
-
Single stuffed dipped in melted 70% Valhrona and cooled. They last about 2 minutes after they cool at my house unless they are hidden.
Oh, dear.
I have both in the house right now . . .
-
What about Santa's little helper. Out too?
Nope, Santa's Little Helper stays. I like Santa's Little Helper; Mother's Little Helper's not bad, either.
-
Has Thermomix become your personal kitchen partner yet?
Whoa . . .
-
Hamburger Helper, Tuna Salad Helper, Scrambled Egg Helper, Loma Linda Veggie-Like Loaf Helper . . .
Me, back on Page 1 of this thread.
My opinion hasn't changed.
Ban 'em all.
-
I can't believe that no one has mentioned the old classic of Chocolate and Peanut Butter.
That's because it's so central to my existence during times of hormonal instability that I consider it a given, a done deal.
Several folks have mentioned the allure of the chocolate/chile combination; a local chocolate maker here offers a killer chocolate/chipotle chile truffle. It gets me every single time . . .
-
You are most welcome. I blush
to admit that the cracklings never last long enough to make it outside the kitchen, if you know what I mean.Sincerely, Tubby Suzanne
We're simpatico on those cracklings, Suzanne!
If I manage to stop myself from consuming it all, however, it makes for a killer cracklin' bread . . .
-
No mint. No cherries, raspberries, strawberries, orange, or any other fruit. No nuts, except for maybe hazelnuts. No milk in it. Maybe coffee. But mostly, just plain CHOCOLATE (70% minimum)
During times of, er, hormonal surges, I'll take chocolate (I do not count white "chocolate") combined with most anything. Once sanity has been restored, Suzanne's 70% minimum is also my standard, but I can't ever say "no" to chocolate and hazelnuts -- even milk chocolate.
-
I have to get out more.
Just stay away from car lots . . .
Another candidate for banning: Gummi G.I. Joes.
-
I started making my own caponata when I grew tired of fishing the raisins out of most commercial brands . . .
Me and raisins -- NOT!!!!!
-
What the hell is emo?
I'm glad you asked first, elyse! I thought I was the only one not in the know . . .
Emo-emotional hardcore, a derivative of punk. Started in D.C. in the 70s/80s...though the stuff you find today is nothing of the sort that was actually listenable.
Thanks for enlightening us, nerissa.
Now I feel like an old fuddy-duddy . . .
-
What the hell is emo?
I'm glad you asked first, elyse! I thought I was the only one not in the know . . .
Oh, and I'm a chocolate/mint fan as well.
-
Raisins are evil. People who include raisins in their cooking without warning the rest of us are terrorists. If the jails weren't overcrowded already, I would insist on mandatory incarceration for those who perpetrate such crimes, at the rate of one year per disgusting fruit used in the recipe.
What say we release all the poor, benighted pot smokers -- then there'd be room for the Raisin Miscreants!!!
Dinner! 2003
in Cooking
Posted
Alas, indiagirl, it is indeed "bad" to eat Chilean seabass aka Patagonian toothfish.
You can read all about the issue and get information w.r.t. acceptable substitutes if you check out the Seafood Choices Alliance Web site, here.