Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: SobaAddict70 - Of Professional Hobbits and Food


SobaAddict70
 Share

Recommended Posts

They didn't have any cheese blintzes and I didn't feel like scarfing down any egg whites, so I opted for a yogurt, granola and fruit cup. For the uninitiated, imagine a clear plastic shake cup filled with unsweetened yogurt mixed with a little honey, topped with granola, and then topped with sliced strawberries and bananas.

Off to get lunch in a few.

I'll get to your comments in a couple of minutes.

Link to comment
Share on other sites

My favorite way with Brussels Sprouts is a warm sweet and sour salad, beautiful on a buffet or served with stuffed pork chops.  No exact recipe, just add vinegar and sugar to a bit of cooking water, pour over barely done sprouts.  Add a drained can of Mandarin oranges and some toasted walnuts.  Toss lightly lest the oranges disintegrate.  Some grated orange zest wouldn't go amiss in the dressing, either.  Re-warm leftovers slightly to serve.  Walnuts will probably get soggy if left over, so I usually add them to each serving when I am cooking for myself.

Hmmm...was the reference to the "dark side" in your signature line referring to the inspiration for this peculiar (to me) diet?  I've always thought of weight gaining diets in terms of milk shakes and Hollandaise.  Guess the difference is wanting to bulk up muscle, not fat, huh?

Thanks for the brussels sprouts idea. I'll post what I had for dinner after I get lunch. It was one of my earliest eG-inspired creations...the brussel sprouts, not the boneless chicken breasts. :wink:

As for the "dark side", that's a line from the third Star Wars movie. You know, for the geek in all of us. :raz:

Link to comment
Share on other sites

I make a tasty quick preparation of brussel sprouts courtesy of Alice Waters. Slice the sprouts very thinly and sautee in some butter for several minutes. Add some chicken stock to barely cover and simmer until cooked. Add a little more stock if needed; in the end you want them to be a little saucy. Finish up wtih some salt and pepper, fresh thyme and lemon juice. Nice and fresh.

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Link to comment
Share on other sites

Stash, you use Mrs. Dash a lot. Have you tried substituting some other spices for that? For example, some of the time, you could roast your chicken breasts with cumin and ghee or butter instead of broiling them with olive oil and Mrs. Dash. And you could have your cottage cheese with some good Hungarian paprika. But perhaps you do change things from time to time.

hehhe, Pan.

If I'm cooking for myself, all aesthetic considerations go flying out the window. I'm perfectly serious. That means that I'm just as likely to use Mrs. Dash with my cottage cheese as using Vidalia onion marmalade.

It really depends on what's in the fridge. Convenience, not aesthetics is key here. At the end of the day, the only person I need to satisfy is myself. I can see how that might not be unsuitable for some people, but hey, it is what it is. I'm unapologetic as far as my habits are concerned and will continue to be for the foreseeable future.

However...

If I were cooking for someone else OR if I'm dining out, then I make sure I have my foodie card in my back pocket. :wink:

Link to comment
Share on other sites

How often do you eat a steak? And what type of cut? Cook it at home or eat out? If you eat out to have a steak, which places & which ones are the best to you?

In a perfect world, I would eat red meat at least twice a day, every day.

Since it's not...

1. At least once a week.

2. Shell steak, t-bone steak, porterhouse steak, it really doesn't make a difference to me. Steak is steak (in my view) regardless of whether it was procured at Peter Luger's, Sparks, Strip House or my local C-Town supermarket. What matters to me is "does it taste good?" and "am I enjoying myself?". Of course, I can doff my aesthetic hat when I want to. Most of the time I don't. Not sure if that makes any sense.

3. Both. I'm just as likely to cook it at home as I would order it in either a restaurant or a diner.

4. Not to contradict myself with #2 above, :wink: but if we're talking about aesthetic dfferences, then Peter Luger's by far. Wolfgang's Steakhouse comes a close second, in my opinion. Chef Vongerichten has many, many talents, but V Steakhouse -- in my opinion -- is not one of them. These opinions apply only to New York City, and then only those establishments that I've visited within the five boroughs. I haven't tried every single steakhouse in New York, just keep that in mind. Outside of New York, well, I'll defer to those more knowledgeable than I.

But if we're talking about pure pleasure, well then, each offers a great experience in its own way.

Link to comment
Share on other sites

Puree and make a souffle

or with chestnuts

or with bacon

or stuffed, if you are a high end restaruant with lots of cheap labour

The souffle part intrigues me. I'd like to hear more.

Bacon, or pancetta improves just about anything.

Stuffed brussel sprouts? I guess I'll pass...not that I wouldn't eat them, just that I wouldn't make them.

Link to comment
Share on other sites

I make a tasty quick preparation of brussel sprouts courtesy of Alice Waters.  Slice the sprouts very thinly and sautee in some butter for several minutes.  Add some chicken stock to barely cover and simmer until cooked.  Add a little more stock if needed; in the end you want them to be a little saucy. Finish up wtih some salt and pepper, fresh thyme and lemon juice.  Nice and fresh.

I'll have to try this some time. Maybe with a little fennel too, come to think of it.

Link to comment
Share on other sites

Brussel Sprout souffle:

Cook brussel sprouts, or used leftover cooked ones. Puree. Sieve if you like. You need about a tablepoon of puree per person. Season well.

Prepare ramekins by brushing with melted butter. Optionally dust with grated parmesan, and optionally put a cube of cooked bacon or pancetta in each ramekin.

Pre heat oven to 200C/400F, with a pizza stone or something to give bottom heat.

One egg per person. Seperate the whites and the yolks. Beat the yolks with the sprout puree. Check seasoning - should be well seasoned.

Beat the whites to a soft peak with a pinch of salt

Fold some of the white into the puree, then all of the puree and egg yolks into the white. Pour into the ramekins so they are full. Tap to settle and run your thumb around the top to clear the top lip of the ramekin. Bake for 20 minutes exactly.

Serve straight from the oven. Let your guests wait for the souffle, not the other way round, or they will fall.

A little jus or even cream to pour in the top at table might be good.

You can replace the sprout puree with any other well flavoured puree. Squash or zucchini are good. You can add cheese to the puree, but the taste is then not so clear. That might not be a bad thing if you dislike sprouts

Edited by jackal10 (log)
Link to comment
Share on other sites

Thanks, Jack!

Reading that reminded me of Sam's brussel sprouts four ways, from his Foodblog, Thanksgiving Haute Cuisine:

"Brussels Sprouts Four Ways"

crème brûlée -  gratin - sautéed with guanciale - shredded "slaw"

Vin de Table Gamay "Le P'tit Tannique Coule Bien," Domaine Thierry Puzelat, 2003

The lighter red wine worked wonders against the richness of the crème brûlée, the savoriness of the gruyere in the gratin and the porky fattiness of the guanciale.  Around the plate is a marjoram vinaigrette.  This is the course that really had me smiling.  It was a bit of a risk to design a whole course around Brussels sprouts, and I wasn't sure how it would work.  Well, it worked extremely well.  Each "way" showed a completely different side of the Brussels sprout.  The crème brûlée in particular was a revelation.  Most everyone was a little bit suspicious at the prospect of a Brussels sprout crème brûlée, but everyone smiled, laughed and loved it once they tried it.  The lightly vinegared "slaw" was a nice crunchy contrast to the other preparations, while the gratin played on the whole "cheese sauce" thing on top of the slightly funky flavor of fully cooked Brussels sprouts.  The sautéed Brussels sprouts with guanciale brought out the nutty quality of browned brussels sprouts, and of course guanciale is a killer match with just about anything.

gallery_8505_0_69588.jpg

Here is a shot of the last few bites of crème brûlée:

gallery_8505_0_77302.jpg

Link to comment
Share on other sites

Well, I'm a day late (and a dollar short?) on the brussels sprouts query, but for what it's worth you can find my method for brussels sprouts in a mustard/maple syrup vinaigrette here. If mustard and maple syrup sound like an odd match at first blush, just think of a not-overly-sweet honey mustard, but with a nice dark grade-B maple syrup playing the role of the honey. Really goes well with little mild-flavored brussels sprouts.

As to the water consumption--dang! I have enough trouble remembering to get a half-gallon of water into me daily. I think if I went for a full gallon my back molars would start singing "Anchors Aweigh" (to borrow an expression from an old college acquaintance) ... :wacko::laugh:

Link to comment
Share on other sites

So, anyway, dinner last night:

broiled boneless skinless chicken breasts, smeared with 1 T. EVOO and Mrs. Dash

green mango pickle

brussel sprout pasta (see recipe below)

Lactaid

fruit

First, one container of sprouts is sufficient for three or four people.  If they're hearty eaters, then consider one and a half containers worth.

When prepping the sprouts, half each sprout and slice off a little portion of the base.  You're going to de-leaf each and every sprout so that you'll end up with approximately 2 cups of sprout leaves and finely minced cores per 1 container of brussel sprouts.  By "cores", I mean the pithy center core of each sprout, which you'll mince or chop finely.

Since the mass of sprouts will have been reduced to leaves and bits of core, no blanching or parboiling is needed.  Just brown the onions and garlic, add the red pepper flakes (and anchovy if you like, wait for the anchovy to disintegrate before adding the sprouts); then add the leaves and cores.  Saute over medium-high heat for a few minutes, then cover and turn the heat down to medium-low, cook until the leaves are bright green and the cores are softened slightly.  Trust me, your house won't smell like cabbage when you're through.

Finish with salt and pepper to taste, and a drizzle (or as much as you like) of EVOO.

I don't know what to call it. I used to do a version of this with roasted cauliflower instead of brussel sprouts, but was experimenting one day -- back when I didn't work out. Lo and behold, a dish was born. :raz:

The green mango pickle was the jarred kind. I haven't made any chatni in ages, maybe now that it's fall I should set aside a day or two.

Link to comment
Share on other sites

I'm happy - thanks!  :biggrin:

Me, too, for the moment. Eagerly awaiting the "now", i.e. "after, sortof" photo, except that it will signal the last day of this very interesting and unusual blog. :wink:

I'm so glad you asked about brussels sprouts. I had no idea there were so many good-sounding ways to prepare them. Now I have a lot of different methods to try. This is yet another reason the blogs are so much fun.

ObGeekAlert: I've been enjoying your tag lines - and I got the SWIII reference - but I've been teetering all week on the brink of calling you on the "hobbits/packrats" reference. At last, I fall over the brink: where did you get that? They certainly circulate things - mathoms (a most useful concept)come to mind - but I don't remember Tolkien ever suggesting they were packrats. Is that one of Peter Weir's additions? Sorry if this is too OT...but it's been grinding away...geekiness prevails...

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

ObGeekAlert: I've been enjoying your tag lines - and I got the SWIII reference - but I've been teetering all week on the brink of calling you on the "hobbits/packrats" reference.  At last, I fall over the brink: where did you get that?  They certainly circulate things - mathoms (a most useful concept)come to mind - but I don't remember Tolkien ever suggesting they were packrats.  Is that one of Peter Weir's additions?  Sorry if this is too OT...but it's been grinding away...geekiness prevails...

I'm afraid that's another obscure geek reference. Well not so obscure if you're a fantasy game geek like me, but obscure enough for the rest of the planet.

[off-topic tangent] Hobbits in other fantasy games are called halflings; in the world of Dragonlance, they're called kender. So while a hobbit is not a kender (because kender wear shoes, are fearless and tend to exhibit natural rogue-like tendencies), a kender is indeed a type of hobbit. Kender are also packrats, in the sense that you are never sure exactly what is the answer to that infamous riddle, "What do I have in my pocket?" :biggrin: [/off-topic tangent]

Link to comment
Share on other sites

[...]At the end of the day, the only person I need to satisfy is myself.  I can see how that might not be unsuitable for some people, but hey, it is what it is.  I'm unapologetic as far as my habits are concerned and will continue to be for the foreseeable future.[...]

Pleasing yourself is all that counts when you're eating by yourself, so I agree that there's nothing to apologize for.

Michael aka "Pan"

 

Link to comment
Share on other sites

Hobbits would never do weight training, or go on any sort of diet.

They also smoke tobacco in a pipe.

Ah well, can't be perfect all the time. :wink:

'Sokay. You got the frequent and plentiful meals part right. :biggrin:

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

Heheh.

Dinner tonight was chicken pad thai (I kind of cheated here a little bit and ordered pad thai from a Thai take out, and mixed it with sliced leftover broiled chicken breasts from last night, with a little sriracha). And some hamachi and saba sashimi.

I also made a fig and preserved lemon salsa that's now sitting in the fridge for later. It's really easy, as follows:

dried figs

chopped preserved lemon rind

Italian parsley or cilantro

chipotle en adobo

cayenne powder

lemon extract

EVOO

Puree all ingredients in a food processor or blender. Stir. Refrigerate to let flavors blend.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By Duvel
      The first week of November are „autumn holidays“ in the area where I live. We wanted to use that time to go to Paris, but when my parents-in-law somewhat surprisingly announced they‘d be coming over from Spain for the whole of November, we scrapped that idea and looked for something more German …
       
      So … Berlin. Not the best time to travel (cold & rainy), but with a couple of museums for the little one and the slightly older ones to enjoy together, plus some food options I was looking forward it was a destination we could all agree on. The Covid19 warnings in the Berlin subway support that notion …
       

       
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By FoodMuse
      Hello everyone,
      eGullet was nice enough to invite me to write a food blog chronicling what I've made or eaten out for one week. I'm so excited about it! Thanks guys.
      About me:
      I dream about food, I wake thinking what's for dinner and I'm so excited to share it with you. I'm part of the food world in New York. By that, I just mean that I'm so fortunate enough to be invited to great events where I get to eat great food. I'm also a nerd and a part of the technology world. I produce, edit and sometimes host food related web videos and I'm also a part of the tech world.
      I'm launching a website called Please, Pass the Gravy. www.pleasepassthegravy.com We let you create a menu, invite friends and then collaborate on that menu. Never host another potluck with 8 pasta salads. You could use it now, but we're alpha launch, it works but it's ugly. It's my ugly baby. So, if you use it be kind and message me if you have improvement ideas. I thought it would be ok to write about it here because it is food related.
      I live in Brooklyn with a lovely guy who likes to eat and a small corgi mix dog. I cook pretty much every night and do a nice brunch on the weekend. I am not a crazy dog lady, but I do admit to cooking food for the dog. I have an excuse, beyond doting, he had seizures that have stopped since not feeding him dog food.
      Foods I cook:
      Spicy foods! If you look at my blog I have a simple papaya ketchup with habanero that is pretty darn good.
      I love great cheese. This may be the week for Beer Cheese Soup.
      I try to limit carbs, though I do cheat.
      In any given week C. and I probably eat cauliflower, broccoli and green beans as a side.
      Tonight's dinner will be Vietnamese inspired. We'll see how it goes. I'll post about it as soon as I can.
      Any requests? Questions? I'd love to hear from you.
      -Grace
    • By Duvel
      In these challenging times, a full summer vacation is not an easy task. For the last 1.5 years we have been mostly at home with the clear plan to visit Catalonia (or more precise my wife’s family) latest this summer. And it looked good for a while. Unfortunately, the recent rise in case numbers in Spain have resulted in …
       
      OK, let’s skip this part. Long story short - my wife and me are fully vaccinated, as are >90% of the people we care about in Catalonia. After some discussion (after all, Germans tend to prefer to be on the safe side of things) we simply fueled up the car, got each a test (for the transit through France) and started to drive …
       
      After a leisurely 11h drive we arrived at a small fishing town somewhat north of Barcelona around 3.00am. We unloaded the car and my wife an the little one went straight to bed. 
       

       


      I found an expired beer in the elsewise pretty empty fridge and enjoyed the cool breeze on the terrace. Holidays, here we come …
       

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...