Xanthippe
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Posts posted by Xanthippe
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We always hit our favorite breakfast place after the Saturday morning farmers' market. Other than that, I'd say we dine out once a month, at most. As several other eGulletarians have said, and for essentially the same reasons, we prefer cooking and eating at home. In season, our dining spot of choice is on our front deck under the redwoods.
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I'd hate to manipulate a sack of flour drunk.
Meh. Easier than wrangling a drunk boyfriend into bed.
Let him sleep on the damned floor.
Wrangling him into bed - nothing to do with sleeping
But if he's drunk, can he, er, um . . . ???
That's what I'm sayin'!
Maybe zilla's boyfriend is, uh, well -- gifted??
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Spicy, er SPICY, chili verde with fry bread. Man. Yes.
Sounds awesome!! Do you make your own fry bread?
Of course!!! I'll have to ship some over to you, Xanthippe.
But the last fry bread I had was at the Pow-Wow in Cupertino a couple of weeks ago, greasy as hell, but it fit with the celebration.
Dude, I'd happily drive over the hill for fry bread any day of the week!!
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The only food booths I'll visit at our Santa Cruz County Fair are those selling "real" Mexican food, prepared by members of the local Hispanic population. I'm telling you, it's tamale heaven!!
I take that back: I also stop in at Marianne's Ice Cream for an ice cream sandwich!
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Very nice, Xanthippe. I've never had olallieberry.
What's olallieberry?
An olallieberry is a hybrid blackberry, developed in Oregon if memory serves me correctly. It's a cross between several berries, but I can only remember two of them: loganberry and youngberry. The ones I get over on the coast are larger than typical blackberries and have less seeds. It's such a great thing to pick your own; a field trip in the fresh air, lunch afterwards at Duarte's, and you can't beat the price -- $1.25/lb as opposed to $1.50 for one of those little plastic berry baskets in the market!
The postcard announcing the start of the picking season arrived in yesterday's mail. Olalliberry cobbler, here I come!!
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Xanthippe, I'm happy to hear you could really taste the difference in the lard fries. My plan is to try the fries on Friday night, so I'll report back.
Really, I still dream about those lard fries. They were served alongside a pork tenderloin sandwich unlike any I've ever had; the meat, roughly the size of a Frisbee, dwarfed the bun!! It was really quite something.
My favorite Iowa story involves a vegetarian brother-in-law who ordered a "Vegetable Burger" at the very same restaurant. He was served a hamburger with tomato, lettuce, and onion. Hey, they're vegetables, right??!?
You gotta love Iowa . . .
Claire, I'm making the lard gingersnaps this afternoon.
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Fourme d'Ambert, the roi of blue-veined cheeses . . .
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I'd hate to manipulate a sack of flour drunk.
Meh. Easier than wrangling a drunk boyfriend into bed.
Let him sleep on the damned floor.
Wrangling him into bed - nothing to do with sleeping
But if he's drunk, can he, er, um . . . ???
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For snacking on by themselves, I like Club or Waverly. For topping with just about anything, I prefer Ritz.
For pairing with cheese: Bath Oliver biscuits or their miniature "cousins," Nevah Betta crackers.
For satisfying a salt/crunch jones: Original Wheat Thins, Triscuits, Seasoned Ry-Krisps.
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Jelly donut ice cream, mcdowell's fry bread, more jelly donut ice cream . . .
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Solo dinner tonight, with Socrates off to class.
Green garlic soup
Beet green and bacon omelet
Salad of lamb's lettuce, peppercress and mesclun, with olallieberry vinaigrette
Several thick slices Acme Bakery's ciabatta bread, toasted
A glass of Hemlock House red
Dessert (sorry, Jin!) of fresh strawberries with creme fraiche, and the last of Saturday night's Non-Traditional Trifle
(Whew! I did it!!)
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I do go through periods when I can't wait to get home and stuff some of my home-made pickled jalapeno halves with tuna fish and grated sharp cheddar with a little bit of mayo to hold it together.
If I love Mexican canned jalapenos rellenos, which I do (my two favorites are tuna-stuffed and the sardine-stuffed), I know your version would be far and away superior, fifi. I'll have to try it! Thanks for the suggestion . . .
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As it happens, I'm picking up another order of lard from the butcher today, claire. I intend to make the gingersnaps either this afternoon or tomorrow. And I will report back . . .
Cool. Can't wait to hear how they turn out. I think I may use the rest of my lard for french fries. Would pure lard work for french fries?
Some of the best french fries I've ever tasted were done in pure lard. Seems as though that's the preferred lipid of choice out in Iowa.
Go for it . . .
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Ritz crackers have two uses in my book:
Ritz, peanut butter, honey
and
Ritz, hard salami, parmesan
I hear mock apple pies are good...
I'm with you, Lionel, although I'd add a third use:
Ritz, smoked oyster, sour cream
I've heard the same 'bout the mock apple pie, although I've not had one.
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Jelly donut ice cream!
Me, too . . .
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Spicy, er SPICY, chili verde with fry bread. Man. Yes.
Sounds awesome!! Do you make your own fry bread?
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Arghhhhh! Please don't misuse "British-high-tea" so as confuse people into thinking that it is the genteel afternoon pastime of eating finger sandwiches, sipping tea and watching the peasants toil... High tea in Britain is an early supper that the toiling peasants were more likely to eat. You're thinking of cream tea or just afternoon tea... certainly not high tea.
Poor choice of words on my part, as I am very well aware of the differences between the various types of "tea" meals. I received my education in the British Isles during the year I spent at university in Scotland; prior to that sojourn, I will admit to being a tea virgin.
alacarte, I'm going to the farmers' market this afternoon, so I shall ask the vendor about the Black Plum radishes. My guess is that it's not just a smaller black radish; the color really is a deep-dark plum, nothing like that of black radishes. I'll also ask if it's a regional variety.
JAZ, radish sprouts are fantastic. Just a hint of spice and bite, a perfect sandwich garnish!
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s'kat, I don't know why you're laughing. I am dead serious.
Cakewalk, that is exactly my point. If you are following dietary restrictions, than you should ask what the ingredients are. Same thing applies to label reading. If you are trying to stay away from pork fat, your choice is to read the label or live in ignorant bliss.
Yes. Assuming personal responsibility is another step in the process of becoming an adult. Period. I do not look to others for the information I require to make certain choices, particularly the dietary kind; I read labels, I become an informed consumer, I ask questions.
Xanthippe, you should make those gingersnaps and report back.As it happens, I'm picking up another order of lard from the butcher today, claire. I intend to make the gingersnaps either this afternoon or tomorrow. And I will report back . . .
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It's 8:35 in the mornin', and I would absolutely love to tuck into a heavily marbled steak, black n' blue; little bit of crusty bread to mop up the juice with; and a good glass of cab sav. Actually, screw the glass - a good bottle. No sides - this is breakfast...
My kinda breakfast . . .
I'm making due with a Mocha Valencia and a Powerbar, but, man...What's a Mocha Valencia, rev??
...I never should have looked into this thread :)Hah! Too late!! This and the "What Are You Eating Right Now" thread are just plain DANGEROUS!
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Where do you find the wasabi peas, s'kat? I'm all for more wasabi-goodness!!!
And do report back on the savina-laced nuts after tonight's BBQ . . .
I get the wasabi peas & peanuts from a local cheese shoppe, but I first experienced their bliss from a little North Carolina gem called Try My Nuts.
Unfortunately, in our rush to leave last night, we forget the savina nuts. Nuts.
Perhaps you forgot the savina nuts on purpose, s'kat! Now you don't have to share 'em!!
Gotta check out Try My Nuts, if only because the name's so gosh-darned, um, creative . . .
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Neither. It's a chocolate yeast bread. Every blue moon there's a chunk of chocolate, but not nearly enough. And the crumb is chocolate too, but not enough chocolate for me.
Ah, so I'm not missing anything! Do you like pain du chocolate, elyse?
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Howdy y'all.
Just a quick update on the hotel info.
I've been chatting up several local spots, doing a little investigation, and have a really good bid. We're just "firming up" the final arrangements now.
By tomorrow, all of the information should be posted right here, as well as how to make your reservation, etc.
Should tell you that I did investigate several of the B&B's and that didn't work out at all.
In order to get the group rate that we have negotiated, we will need to book a minimum of 10 rooms, so I'm sure we'll all appreciate it if everyone tries to stay at the same place.
The final details will appear here tomorrow.
Meet 'ya here.
Thanks for doing all the legwork, Jaymes! We sure do appreciate it.
Still trying to figure out if it's possible to come cross-country for this kick-ass party!!
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Are Romano beans an heirloom variety? Please describe. Thanks.
Heirloom? I don't know. I get them tinned from an Italian deli.
Don't know if Romanos are heirloom, but they're plentiful in season at our local farmers' markets. I've seen both green and purple varieties. They look similar to a regular snap bean, although larger, and they're flat-ish like butter beans. Quite delicious . . .
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Xanthippe, dessert is used to close a meal because sugar dulls and flattens the palate. I could never do that to anyone. It's cruel.
Guess I'm somewhat of a masochist, then.
Dessert?? Hurt me!!!!!
Buzz food
in Food Traditions & Culture
Posted
zilla, we're waiting . . .