Snacking while eGulleting... (Part 2)

Anna N · January 25, 2015

Anna, the last time you mentioned these I went out and bought a bunch from amazon. The problem here is that my old teeth aren't up to them. I love the taste however. I still have a couple of packages left, though I gave some to my son (where they were very well received).

By the way, how do you keep your hands from getting empingly sticky at the keyboard?

Fingers are not an issue. I use an iPad and dictate my posts.

JoNorvelleWalker · January 25, 2015

Fingers are not an issue. I use an iPad and dictate my posts.

Hmm...I just got an iPad and you can use it as a plate for peanuts.

kayb · January 26, 2015

A slice of beer cheese bread (Anna's recipe; thanks, Anna!) spread with some Fromade d'Affinois. And a cup of Brazil Estate coffee.

Anna N · January 26, 2015

A slice of beer cheese bread (Anna's recipe; thanks, Anna!) spread with some Fromade d'Affinois. And a cup of Brazil Estate coffee.

Right on. But of course it wasn't really my recipe. After a while many of these recipes show up on the Food & Drink site of the LCBO.

liuzhou · January 27, 2015

I usually keep a bowl of these by the computer. Peanuts fried with Dried Facing Heaven Chillis and Sichuan Peppercorn. Highly addictive.

JoNorvelleWalker · January 27, 2015

Inspired by liuzhou I just sprinkled some shichimi togarashi on my peanuts.

liuzhou · January 27, 2015

Inspired by liuzhou I just sprinkled some shichimi togarashi on my peanuts.

Anna N · February 2, 2015

Sweet and spicy pecans.

Martin Fisher · February 28, 2015

Snack time!
Black olives stuffed with anchovies....and a beer!
MMMmmmmmmmmmm!!!!!!

:smile:

liuzhou · March 1, 2015

By the way, how do you keep your hands from getting empingly sticky at the keyboard?

I spotted these in the local store the other day. Specifically for snacking while at the keyboard. Made in Japan, natch.

Of course I had to buy them! The equivalent of $1.80 USD.

Darienne · March 7, 2015

Just found this topic for the first time. Yummm. I'm snacking on some wonderful pecans from North Carolina, generously sent to me by a fellow eGulleter. I'd love Anna N's sweet and spicy recipe to plonk some of them into. Please...

Anna N · March 7, 2015

Darienne,

Just look them up on Epicurious where they are called "sweet and spicy candied pecans".

Edited because I have never run into a candid pecan though I know a few candid nuts!

Edited March 7, 2015 by Anna N (log)

liuzhou · April 26, 2015

I often make (or occasionally buy) a bunch of this for snacking purposes while on eG and other sites.

In Chinese it is 牙签牛肉 (yá qiān niú ròu), which means 'toothpick beef'. Postage stamp slices of beef are marinaded in Shaoxing wine, soy sauce, chilli flakes, maybe cumin powder and sesame seeds then laced onto yes, toothpicks. They are then swiftly deep-fried. Delicious hot or cold.

Best with a cold beer!

Okanagancook · August 10, 2015

We were hungry and our protein for dinner wasn't very much so we decided to roast up some wings. The wings were from MC@H with an apricot-maple syrup sauce and peach/habanero hot sauce for dipping. Yum.

**Smithy** · August 10, 2015

Those look delicious!

Okanagancook · August 10, 2015

They hit the spot. I sous vide them before freezing so a quick defrost and into a screaming hot convection oven. Nice and crispy but done inside. I have a few more packages stashed away :biggrin:

Thanks for the Crepes · October 21, 2015

I got so hungry while viewing some of the professional quality photos and reading about people's dinners, and looking at the stunning food from BKEats' new restaurant, I had to have a snack quick.

I tore up 3 slices of good processed white American cheese, added a couple Tablespoons of hot commercial salsa, shook in plenty of crushed red pepper, added a couple TBSP milk, and nuked for a minute and a half. I used up the tail end of a bag or tortilla chip crumbs which are fine with cheese dip, but not with salsa to me. Not gourmet, but I have to say that for something that took less than five minutes to create, it was delicious!

Tri2Cook · October 24, 2015

Thought a snack would be nice with all of the college football on today. Decided to do some baked jalapeno poppers. Stuffed with a mixture of cream cheese, cheddar and green onion and wrapped in bacon. $15 + assembly time wasted. Jalapenos with zero flavor and zero heat. Bell peppers have much more flavor than these bland green turds the local store sells as jalapenos. I stuffed and wrapped some mushrooms the same way and they're pretty tasty so it wasn't a complete blank... but I'll never buy another jalapeno locally.

**Shelby** · October 24, 2015

Ugh, that is a shame. They have bred all the heat out it seems like.

Thanks for the Crepes · October 25, 2015

Too bad about your jalapenos, Tri2Cook. Your stuffed jalapenos sound really good, and it's a shame there was no flavor in the peppers.

We had that problem for a while, and then we acquired quite a large Latino immigrant population. I'm lucky enough to be able to get good hot jalapenos, tomatillios, nopales and just about anything else I want for Latin American ingredients here. I try to taste before cooking, because the husband can't take much heat, and usually scrape out at least half of the jalapeno membranes and seeds. Dang near killed myself with some fresh salsa I made for myself one time with the full strength seeds in.

I don't know if you have any Latino markets in Ontario, but if you do, you should be able to find hot jalapenos. They do not put up with our dumbed-down Gringo peppers. :smile:

Toliver · October 26, 2015

I don't know if you have any Latino markets in Ontario, but if you do, you should be able to find hot jalapenos. They do not put up with our dumbed-down Gringo peppers.

Yes, this, if you can.

You might also try serranos for heat, though they tend to be skinnier and longer than jalapeños.

Tri2Cook · October 26, 2015

I didn't cook all of them on Saturday so I attempted to improve the leftovers with some Thai chiles I had in the fridge. I removed the bacon, laid a half of a seeded Thai chile on top of the cheese filling and rewrapped. Made for a huge improvement but I still won't buy the grocery store jalapenos again. I'd be very surprised if there are no Latino markets in Ontario but I'm betting none of them are within 1000 km or more of where I live. It's not really a problem. If I decide to do them again someday, I'll just do habanero poppers instead. The local grocery store habs are actually pretty good.

Darienne · October 26, 2015

There are Latino markets in Kensington Market in Toronto. Oh, and I know of one in Ottawa now. You won't find any in Peterborough. Oriental, East Indian, yes...Latino no.

sartoric · October 27, 2015

Kale chips. Rip up kale, sprinkle with olive oil and good salt, into a moderate oven for 10 minutes.

Thanks for the Crepes · October 27, 2015

sartoric,

I love kale chips and make them the same way you do except I cook them longer. I like mine extra dry and crispy. It's the only good use I have found for the tough overgrown kale I can get at the grocery store. Such a lovely guilt-free nutritious snack.

I used to grow my own and pick it much smaller, and it's good sauteed or boiled or in a salad, but once it gets too mature, the only way I like it is chips. Every time I make it I remind myself how much money I'm saving. The commercially available chips are crazy-expensive.

Also use a lot less salt than you think you need. The first time I made them I failed to compensate for evaporation.