Snacking while eGulleting... (Part 3)

[Kim Shook]

@FauxPas – pears and bleu cheese is a favorite combination around our house! 

 

Today:

A lemon curd and lady finger sandwich and some blueberries drizzled with more curd.  Perfect combination. 

[liuzhou]

I'm not a fan of chocolate bars, but I do like these S. Korean X-5 peanut bars.

 

 

They also come in fake banana flavour; those are disgusting.

[MetsFan5]

These are deliciously evil:

 

https://sonomacreamery.com/products/baconcheddarcrisps

[lindag]

This morning I'm overdosing on 

[liuzhou]

 

Now that I'm out of the bed I lay in for over four months, I am back to my favourite snack. It's (con)fusion snacking. Irish Cheddar Cheese on Chinese seaweed crackers with Japanese nori and peppered with black pepper from Vietnam.

I remember AnnaN being intrigued when I mentioned it before, but will now never know whether she tried it as she said she would like to.

 

[Kerry Beal]

4 hours ago, liuzhou said:

 

Now that I'm out of the bed I lay in for over four months, I am back to my favourite snack. It's (con)fusion snacking. Irish Cheddar Cheese on Chinese seaweed crackers with Japanese nori and peppered with black pepper from Vietnam.

I remember AnnaN being intrigued when I mentioned it before, but will now never know whether she tried it as she said she would like to.

 

I know she had all the ingredients - and it sounds like it would have been just up her alley!

[Kim Shook]

Cleaning out the freezer unearthed these from a few months ago:

These are made the with recipe that I got from @JohnT a few years ago.  They are really, really good. 

[TdeV]

Do you have a recipe for those, @Kim Shook ?

[Kim Shook]

8 hours ago, TdeV said:

Do you have a recipe for those, @Kim Shook ?

I sure do.  Here you go!  

[lindag]

Egads!   Now we have these:

 

[Katie Meadow]

7 hours ago, lindag said:

Egads!   Now we have these:

 

You didn't post that and I didn't see it.

[MetsFan5]

The peanuts are good. The pretz are just salty. 

[liuzhou]

Brillat Savarin Affiné with Scottish oatcakes.

 

 

 

My latest addiction.

 

 

[scubadoo97]

On 6/9/2021 at 3:27 PM, Kim Shook said:

Made a roasted strawberry cheesecake last week and one of Mr. Kim's co-workers offered to trade a slice for a couple of Mennonite food truck doughnuts she'd picked up that morning:

They are as big as my head and the best in town.  

 

Picked up a quart of strawberries from the produce stand on Sunday and we've been snacking on them all week:

I used the vinegar/water dunk method when I got them home and so far they are just fine.  They were VERY ripe.  

 

My wife has been buying a product to clean fruits and vegetables.   I think it’s called thief’s.  After some online research I learned that diluted  vinegar can do the same thing.   She still buys her product but if I get to the produce sooner I’m going old school and saving $

[Duvel]

Peanuts with yuzu koshō … oishii 🤗

 

[liuzhou]

 

 

Longan (Chinese 龙眼 - lóng yǎn), literally 'dragon's eyes'. In anticipation of the Year of the Dragon on the 10th of February.

 

 

[Smithy]

5 hours ago, liuzhou said:

 

 

Longan (Chinese 龙眼 - lóng yǎn), literally 'dragon's eyes'. In anticipation of the Year of the Dragon on the 10th of February.

 

 

 

They do look like some animal's eyeballs! How interesting! What is the texture like? I'm guessing a gelatinous exterior. Is the dark inner part a hard seed, or more like a crunchy nut? 

[liuzhou]

19 minutes ago, Smithy said:

 

They do look like some animal's eyeballs! How interesting! What is the texture like? I'm guessing a gelatinous exterior. Is the dark inner part a hard seed, or more like a crunchy nut? 

 

These had been peeled of their brownish papery skin. The 'eyeball' is a hard, inedible seed and is surrounded by the slightly transparent flesh. 

 

I would describe the texture as grape-like. They are related to rambutan and lychees and similar to them too.  More like lychee in flavour. But smaller.

 

Should you find any, the seeds are relatively easy to sprout and you can grow your own tree.

 

Here are the unpeeled longan.

 

 

 

 

Edited January 31 by liuzhou (log)

[liuzhou]

长沙臭豆腐 (cháng shā chòu dòu fu), Changsha stinky tofu. 

 

 

糖油粑粑 (táng yóu bā bā) a sweet snack made from glutinous rice, sugar and honey, common in Changsha, capital of Hunan province. Street food.

 

 

 

Edited February 27 by liuzhou (log)

[liuzhou]

It's the Year of the Dragon and I'm Dreaming.

 

梦龙 (mèng lóng) means 'Dream Dragon' and that's what I'm snacking on.

 

That is also the name Wall's the ice cream people use for the Magnum brand in China. 

 

These are the plain vanilla type but I do miss the mango flavour they had fifteen or so years ago. They were good with a capital goo!

 

 

These two are in my freezer for later. Another one is inside me.

 

They are definitely smaller than before - shrinkflation's ugly head.

 

 

 

 

[Duvel]

Sea urchin-flavored rice crackers … excellent 🤗

 

[rotuts]

@Duvel

 

Wow 

 

I bet ( hope ) they are ' salty '

 

still excellent . a dosing issue only

 

and not available near me

 

one way or the other.

[liuzhou]

Spicy braised duck hearts with garlic, chilli, Shaoxing wine and Chaoshan fish sauce. 

 

 

Umami and spice. Beer food. But without beer.

 

 

 

 

[lemniscate]

I  bought a sampler of pili nuts to try for happy hour snacking.  Not sure how I came upon their site.   These are really tasty, like a buttery peanut/macadamia flavor.   I haven't tried all the flavors yet.

They also sent a sample of Buyo hot sauce that I tried on some leftovers fries.   Nice.  A little vinegary, a tiny sweetness and a punchy heat.   If I order more pili nuts I will definitely add some of the hot sauce.

[liuzhou]

A recent conversation with @KennethTled me here. We were talking about the Chinese dim sum 'turnip cakes' which are rarely, if ever, made from turnip, but are in fact daikon radish cakes.

 

Here is a variation, which I picked up this morning.

 

 

These are 马蹄糕 (mǎ tí gāo), water chestnut cakes made with glutinous rice.