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Thanks for the Crepes

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About Thanks for the Crepes

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    Cary, North Carolina

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  1. Movies/Films with Food-Related Themes

    I enjoyed the movie "Canela" 2012 on one of our Spanish language locally broadcast channels tonight. There are many scenes with lovely ingredients, food prep and meals being served, so you may enjoy it, if you can find it. I did, and my Spanish isn't good enough to keep up with all the dialogue. I tried to find it with subtitles, but failed. If anyone runs across it with English translation, please share it with us.
  2. Veggie Bullet: do they live up to their promotion?

    @Smithy, I found the link broken as well.
  3. How have I never heard of this before now?

    Welcome, Mr. Hog! There is definitely a lot of interest in curing meats around here, and your input will be greatly appreciated. I hope to hear more from you soon. I'm not one of the knowledgeable people about charcuterie or sophisticated cheeses for that matter, but there are many members here who are and we would all love to hear more from you.
  4. How have I never heard of this before now?

    Hi Jonathan! Good to have you here. We would love to hear about what you love to eat and cook. It would be great to have a member from Dubai. You can start your own topic in the Welcome New Members Thread, you know. I'm sure I'm not the only one who would love to hear about your culinary life in Dubai.
  5. Dinner 2017 (Part 6)

    Okay, who stole the drool icon?
  6. Dinner 2017 (Part 6)

    Yep! After @robirdstx's post, I was compelled, compelled, I tell you, to go and look at the menu and every single photo on Yelp for Floyd's. Some raw oysters and fried shrimp with fried okra for me, please.
  7. All Your Food- and Drink-Related Pet Peeves

    That is why I make one single serving in a large glass petal bowl for seven layer salad. It takes quite a bit of mixing to get the veggies thoroughly mixed up with the mayo, tomato juices, egg yolk, salt and pepper dressing. Then, because I live alone now, I don't dirty another dish, but proceed to eat it right out of the over-sized bowl, Jethro Bodine-style. And yes, @blue_dolphin, I do almost every chopping or slicing chore with a razor sharp boning knife. The blade is 5" long, but the actual cutting business is only about 4" long. It also has a very thin blade. I find it most adept at almost every task except very large squashes or watermelon. I don't recall ever cutting myself with this knife in many years. Larger knives seem less precise, more unwieldy to me. In my experience, they are also more likely to bite the hand that is trying to feed me. People swear by their chef's knives design, including, chefs, but to me they seem like blunt instruments compared to my little scalpel-like beloved boning knife. And wow! I am disliking the persistent trend for kale. I used to grow kale. I loved it, but I picked it young. I grew it in a flower bed along a brick wall in fall after the season for flowers was over. It's a cool weather crop in TN, and would very frequently start producing again in spring before it was time to put in the garden and flowers. This was good stuff, and I had enough to share with neighbors out of maybe a 30' x 3' bed. This young stuff was very fine boiled or sauteed. This stuff you can buy in the grocery store now is so overgrown it is ridiculous. I don't see how anyone can eat it, much less having it trend into the restaurants. The only use I can find for the grocery store variety is to shake and massage it in a produce bag with a little olive oil until every tough leaf is coated, then spread it out onto a baking sheet and sprinkle with a lot less salt and pepper than seems intuitive. Of course, you need to strip out the even tougher stems and discard. If you roast it in the oven, it becomes kale chips which can be very delicious, when done just right, but that is the only use I have found for what I can buy nowadays.
  8. Breakfast! 2017 (Part 2)

    Kim, Here's a link to where Kay shares the recipe for her roll dough and variations for the ham and cheese and cinnamon rolls. I've made the rolls, and they are good! I still have some in the freezer for later. I made fried clam rolls out a couple the other night for dinner. @kayb, When rolling up the ham rolls, do you start on the long or short side of your rectangle?
  9. Favorite Commercial Kitchen Equipment

    Now that my memory has been stirred, I think this is the first alcoholic beverage I ever tasted. I found the jug under the stairs of the basement while doing the laundry. I don't remember the "Hearty" part, but definitely recall the (Ernest and Julio) Gallo Burgundy part and and the green glass gallon jug. Seems like there was a pretty picture of grapes on the label, too, although I can't swear to it 47 years later. I didn't like it, so only took a sip. What did I know? I was eleven years old. Also found a copy of the "Kama Sutra" down in the basement around that time, and it was way too early for me to appreciate that too. I still remember the word "yoni", though and picked up the meaning from the context. That basement was a treasure trove for a curious kid doing the drudge work of family laundry for sure, though. Hobart mixers are the bomb. We had a couple in the school cafeteria where I worked to get free lunch. It was gigantic, and if I had fallen in somehow, it was perfectly capable of pureeing me. The lunch ladies warned me many times to stay away, emphasizing how dangerous they could be. I'm sure if they made a home version, it would be perfect for kneading bread or mixing stiff cookie doughs, or pureeing small animals, like hapless counter cats. These things were so sturdily built workhorses. In a dream world, far away from my actual life, I would want a pizza oven. Pizza to me is only perfect for the time it takes to eat a slice or two, even if it is cooked to perfection. Good pizza is in my top favorite foods, along with perfectly cooked beef steak. There are many other things, but those two keep returning to the top of my focus.
  10. Taco Bell 2014 -

    Well, @Katie Meadow, Although this will not be a treatise on the history of fast food, I will give my take on why I occasionally crave Taco Bell. We have a very large Hispanic community here. Surprisingly, North Carolina is a very attractive magnet for them, and many have settled here and started businesses, including restaurants. Just in walking distance, I have Esmeralda Grill, Rancho Grande, El Cuscatleco and Tacos Estilo Hildago, and many more. They offer authentic Mexican and Salvadoran dishes and are very excellent, as you can see from the Yelp ratings. My current fave is Esmeralda for the cachete de res (beef cheek) tacos in house made tortillas that are served so hot they are hard to handle at first. A close second is Rancho Grande for their made to order specialties and salsa bar. I love authentic Latino cuisine, and am very lucky to have access to it! I also crave Taco Bell sometimes. It's out of my walking distance, and I miss it. There are only a few things I like there though, and they have priced the false bottomed-3 oz. containers of Pintos and Cheese out of my tolerance. I'm not payin' you $1.19 for that little bit of beans with a mere dusting of cheddar which I can make at home for a few pennies. I used to like them when they were 59 cents for 8 ounces. I still want their "hard" taco with a little ground beef, lots of lettuce and a dusting of cheddar, though. If you're doing takeout, the taco shell will be steamed in its paper wrapper and almost as soft as a proper Mexican corn tortilla. Weird thing is though, it still tastes good, even hours later? I have read the "seasoned beef mixture" is only 80% ground beef. I don't doubt it, but I've never followed it up. I think I really don't want to know. I think this is a combination of their abundant budget for marketing and food chemists. They come up with things that are far cheaper to supply and market them to the masses and actually make them taste good and craveable sometimes. I have never seen Taco Bell ads that say they are Tex-Mex, but that certainly doesn't mean they haven't happened. I agree that Tex-Mex or just Southwestern American takes on Mexican cuisine have become an admirable thing in their own right. If Taco Bell actually ever did try to cash in on that with an ad campaign I missed, it's just part of their marketing, and nothing to do with reality. Tex-Mex sounds a lot better than Americanized Mexican or dumbed-down Mexican, dontcha think? I also have never seen American cheese at Taco Bell, let alone Velveeta. They seem to use a mild to medium cheddar, at least in my area.
  11. Hot Dogs in Sunday Sauce??!!

    OMG! I had to eat this product as a kid. It was reviling enough without canned hot dogs added, but the sauce was so sweet, I am almost positive that this experience is what causes me to reduce the sugar in every single baked good recipe I follow today. For your amusement and nostalgia here's a short YouTube recording of a 1966 commercial, that aired constantly when I was a child of seven. Me and my siblings sang that little jingle a lot, although I wasn't exposed to this actual abomination of Italian food until a few years later. Ack, they briefly mention the version with sliced franks at the end. If I ever had to eat this iteration, I have blocked it entirely from my memory, mercifully. "Uh oh, Spaghettios!". They got one thing right! Still not making fun of anyone's way of coping with a limited budget. I would be the last to do so, as mine is so limited now, but I still think Spaghettios just suck. Well overcooked over al dente little rings of anelli pasta in a way too sweet sauce with no onion or garlic, that I ever detected. Okay. For documentation purposes, here's a link to Campbell's site for the ingredients, so my palate is not as sensitive as I thought. The "onion extract" is the last ingredient on the list. Way down from high fructose corn syrup. And no parm anywhere. They use cheddar. Yum. Look up the ones with sliced franks if you want to. I. Just. Can't. But yeah, we all do what we have to do to survive. And nothing wrong with anelli in Italian wedding soup and so on at all. It is hard to find around here, but Creamette makes a version, I have found occasionally, and I like it very much in soups, cooked properly.
  12. Old cookbooks

    I'm linking to this post in the Dinner thread because it will be easier to find here and is all about a sandwich cookbook from 1909! You can actually flip through all the pages which I did, skimming. Some stuff is weird or scary, but there is a lot of stuff I would eat in there. 400 different ideas for sandwiches and canapes from back then. Thanks @liuzhou.
  13. Prime: The Beef Cookbook by Richard H. Turner

    Yeah, that's what I thought, as a US person who doesn't really intuitively get the metric system. I think it's just a mistake and they meant cm instead of mm, and the translation into Imperial went off from there. I have made that mistake myself, so it can happen. Still it does not bode well for the reliability of this cookbook to be a source of guidance.
  14. Spinach

    This is my favorite kind of spinach, but it does not seem to be popular, and the only source I've found is Harris Teeter grocery, who carries it under their own brand. It's not always in stock, and when it is, it is sometimes not acceptable for purchase. When I can score a good bag of it, I am so happy! I like this kind better in salads. The thick stems are actually the best part with a sweet vegetal flavor and not fibrous or woody at all to me. I think a spinach salad needs a slightly sweet vinaigrette with bacon, hard boiled eggs, onion and tomatoes. The leaves are much thicker than the common spinach. If you can find it, it's very much worth the pursuit. One of the easiest ways to enjoy spinach is to cook up what I still call Poke Salad. This is a dish from the Louisiana roots on my father's side of the family. Saute a little onion, not too much, in butter. Add eggs and scramble over low heat. When the eggs are getting nearly done, add your chopped spinach and continue scrambling. Top with cheese if you like, but it's not necessary for a nutritious and satisfying dish. When I was growing up in Springhill, LA, the custom was to forage pokeweed leaves when they were young to make the dish. Since learning more about the toxicity of this plant, I no longer think it's worth the risk, so Poke Salad is made with spinach in my house now. I'm still here after eating pokeweed in my youth and so are many others who follow the long tradition in Louisiana. Another favorite dish with spinach is spanakopita. It's spinach and feta cheese with herbs and onions enfolded in buttery phyllo thin pastry sheets. Divine, if made right. It's a labor of love though. Whenever I work with phyllo, the air in my kitchen turns blue. It's frustrating, but worth it in the end. Spinach quiche is also good, and must contain onion and cheese, for me. It can be a custard without a crust, though, if you are cutting calories. Also spinach crepes, enchiladas and lasagne. I love spinach too! And of course creamed spinach. I made a post on the dinner thread years ago where I had made creamed spinach with just a little onion sauteed in butter then a flour roux with a little milk and added the chopped spinach. My husband and I both agreed that it was transformed from okay to very special when I added a little grated Monterey Jack cheese the next day for the leftovers. I will never leave cheese out again. Also don't add too much milk, because the spinach will release its own juices into this dish as it cooks. I'll be looking forward to other suggestions for one of my favorite ingredients, which also happens to be a nutrition powerhouse.
  15. Good luck with this project @home-cook.