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Bernaise

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Everything posted by Bernaise

  1. Has anyone posted that peanut butter chocolate topped square that StarBucks sells? I think it has like a bazillion grams of fat equivalent to 6 Big Macs or something?? Anyway it consists of 4 ingredients and even when you know what they are it still doesn't put you off eating one. yeah or maybe 6 but not at one time.
  2. I've had the green & black's nutella -divine perfect for the banana pressed sandwiches we made. Recently though, I made a dense and damp chocolate loaf cake. Cake was delicious on day one, oh but soooooooooo yummy with a thin layer of nutella 4 days later.
  3. chocolate cherry bread with chunks of really good semi-sweet chocolate. yum
  4. For the BBQ idea...you reminded me of an event I went to and LOVED! They served everything on butcher paper - supported by a resuable basket or flatish basket weave plate thingy! the utensil was the bread and a wooden chip (french fry) fork! What you didn't finish you could wrap up and take home!
  5. Bernaise

    Microwaves

    bechamel sauce works wonderfully in the nuker. I love my corn on the cob roasted and charred on the BQ but if that's not possible I pop 2 or 3 ears on a large dinner plate, add 2-3 tbsp of water cover in cling film and nuke for about 4 minutes. Really delicious corn- no huge boiling pots of water to accomodate the ears and in the summer if you don't have AC it is a godsend!
  6. This past December I attended someone's Christmas party and they offered me a 1994 Eileen Hardy's shiraz in a styrofoam cup - which was BEYOND offensive. Renting plates, glasses and flatware is so cheap now I can't imagine why you wouldn't. No washing-they deliver they pick up. I think back to my friends and family in Italy and France who never produced so much as a paper napkin. If you care about the food as much as I believe everyone here does then how can we not give it it's full respect. Eating encompasses so much in addition to the food. The comapny, the clink of cutlery on plates, the ruby glow of red wine in a goblet or the amber bubbly beauty of a tall cool beer. The contrast of my greens against the light purple murano glass bistro plates. Having said this, I will eat takeaway food out of the container-but only in the summer. You know, I'm inspired my new year's resolution will be to eat where I am and avoid takeaway. Down with disposable!!
  7. when matching salt to food matters. watching your otherwise abstemious friends wolf down 8,000 calories in one sitting-because "they've never had anything like this in their lives before" edited because while I could spell and use abstemious correctly I couldn't manage otherwise
  8. watermelon, feta and garlic scapes, dressed in olive oil and lemon juice. now it is my standard summer salad. Took me many years to accept it as a concept though.
  9. once on a camping trip, my one and only camping trip, someone made canned corned beef hash. it had teeny micro diced potatoes. they melted a stick of salted butter into a pan dumped in the hash added about 2 tablespoons of black pepper and fried it til it was crispy on the edges. i had no idea and i am hoping and praying it was only so good because of the camping - and so i won't eat it again-but what if it's good anytime!!! sure looked like pooch chow to me though. I'm not sure if this counts but, room temperature condiments-before they go in the fridge - like picalilly, salsa, cranberry preserves, compotes and such.
  10. and those little cups of ice-cream style desert with a swirl of strawberry/red coloured stuff and their own wooden spoon built in..once and a while - if I am buying them for kids anyway - I'll buy one for me too
  11. Tasmanian Leatherwood honey will make a believer out of any infidel. Also rub honey into cuts or bites to prevent infections seems counter-intuitive doesn't it? but it works.
  12. I am so sorry I didn't see this thread earlier. My Italian heritage is Friulana and following your adventure has been delightul. I was there in October and we had a very delicious meal with components I think you should really try. 1. Morchje (sp?) which is milk solids gently browned and served over polenta usually with a mushroom ragout. 2. If you had muset did you eat brovade? brovade is a variation on saurkraut but made with white turnips. 3. Fartaia cun les urties - and I don't know why I mentioned it because you wil never get the "urties" greens and herbs required. 4. Young goose slow braised in 100 herbs. 5. Kiffi and horseshoe shaped riced potato fritter (sweet) 6. Crostoli?????? 7. sausages- either the rib meat variety or the offal variety lightly roasted and slow braised in whole milk! you're making me some hngry! and nostalgic!
  13. Dirty little secrets hmmmm OK and thankfully I know of only two locations for this ...the Popeye's chicken biscuits - kinda greasy and tasting vaguely of chicken fat I think...YUM Traditional submarine sandwich at Mr. Sub a franchise in Canada. and not the fries at McD's but strangely I like the "hash browns" salty crispy yum!
  14. Someone suggested dish washing liquid. I have to agree. Many a dinner party has been salvaged with a squirt of Dawn or Palmolive applied undiluted to the stain in the first 30 minutes. Toss the the item in the wash the next day and voila- clean and unstained and the greasy/tomato-y blob just a bad memory! Plus unlike all the other things it's always available even in a restaurant. PS a shout sheet did the trick once too!
  15. I have not been unhappy with Barilla, however I a also a fan of "La Molisana" I am not sure if it is available in the US. Rustichella d'Abruzzo makes the fabulous spaghetti alla ghittara I adore this pasta but none of the others that they make. I've also had huge success with the Del Verde particularly their no cook lazagna sheets which look a lot like rice paper for salad rolls. edited because english seems to be becoming a second language for me these days!
  16. "I feel like I learned this from King Ralph ( a John Goodman movie) was this advice featured in this fine cinematic triumph?" Yes it was familiar to me too...The version I sw featured Martin Krane educating Niles and Frazier about the buffet as a sporting event: 'stay away from your breads and your pastas and your mayonnaised based salads-wait! that last bit might be mine Although I am not a fan of the buffet at all, I will from time to time, under duress, and held in a headlock approach one. Since i am not a fan of eggs, mushrooms and have a shellfish allergy, it makes selection easier and or more of a game. I also like to avoid the line but tackle the poor kitchen staff person who is bringing out a fresh pan of whatever and cause a riot!
  17. I really like right angles if it is an intimate event a deux. Otherwise I am old school and think if you are at a dinner party you should be at opposite ends of the table chatting up/catching up with strangers-highly risky with the occasional excellent payoff. Or next to old friends you haven't seen in a long while. Don't know if there is a thread about this but we really love to eat at the "bar" but only in really good establishments. We love the perch, the voyeuristic quality-kitchen & floor/bar & floor/the theatre of the dining room.
  18. Ouch! that hurts Jason! clearly you are unfamiliar with a fresh "cloudberry" and a snowball is tasty too---open wide!
  19. Zuppa Inglese even though it varies by season and fruit - I always use fresh and tasty berries/cherries/peaches/mandarins etc.. I used to use jam but switched to a triple fruit spread like apricot. People tell me they dream about it years after they have eaten it I am constantly begged for it because of the fact that I use a generous 1-2 inch layer of pastry cream made with 10% cream and a generously flufly layer of whipped cream and plenty plenty plenty marsala Mock Thai steak salad marinated flank steak -nam pla, soy, chili, cocnut milk, lemongrass, ginger garlic etc etc. Briefly grilled and sliced -served on greens with lots of frisee and the marinade reduced and now a sauce that bathes it all. Once had a friend arrive at 1am after work because tehy knew I was serving it for dinner
  20. I agree. In fact I think it tasts like licking an ironing board-all metalic and strange-wrong-yuck! it brings out my inner finicky 8 year old! But that aside: sasparilla root, especially when used in herbal tea concoctions. It's supposed to make a brown tea style drink. revolting!
  21. Bernaise

    Injecting food?

    DAMN YOU CARSWELL!! you beat me to the 'gigot de la clinque'...I've been sitting on it waiting for the right opening - cheers to you!
  22. What do you mean by better? more orange-y? How about using real seville oranges in season?
  23. How eloquently expressed. You make me nostalgic for the many cakes I have loved. I would like to point out though that "cake" seems to mean slightly different things to people. imho, dacquoise, baked chocolate mousse cake-refrigerated and frosted with more rich dark mousse, ethereal (sp?) or a genoise with lemon curd and great wisps of softly whipped cream are all cake to me. AND damn fine cake too. I have converted many cake haters...but I agree with other 'posters' bad cake is a waste of calories and space. I too like a cheese plate and we no longer seem to have the luxury of time it requires to digest a meal before pushing down a big ol' slab o cake. After a full meal I am not looking for another 900 calories of cake - too difficult. Now let's talk about cake for breakfast -the real breakfast of champions! One of my favourite moments the day after boxing day was to wake up at 10 am realise I didn't have to go anywhere with anything and enjoy the last big chunk of trifle right out of the bowl! YUM
  24. sure. now move your face a little closer to the screen!
  25. Jeeez! imagine what it's like when you try to translate sizes to metric and back again..I'm just grateful there's coffee in the bag so to speak!
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