Food Geeks's topics - tribe.net

question about prepared garlic

Palff — Sat, 03 Nov 2007 17:02:35 GMT

Good morning, I going to make salad for 350 people tomorrow. I've used my calculator, and find I'll need about 50 gloves of garlic for my 10.3 liters (2.7 gallons) of finised vinaigrette. I could peal each one and drop it into a food processor, or I could use the new jar of prepared garlic the food services person bought. What do folks think of prepared garlic? I've never used it. I'm using good olive oil and vinegar and would hate to have this simple, delicious dressing ruined by funky garlic. Does anyone have an opinion? Thank you, Jim

posted in Food Geeks - 15 replies

pea shoots

mofo — Wed, 11 Jun 2008 02:42:00 GMT

So I did a favor for a friend of mine who's out of town by taking over her CSA box for the week. It was a beautiful box of goodies - 3 pints of organic strawberries, a big bunch of rhubarb, assorted lettuces, a big bag of fragrant basil, a single beet, a big bunch of lovely, tender asparagus, some green garlic, and a pretty little bouquet of pea shoots. I was excited about the pea shoots - I used to order them all the time at our local Chinese restaurant, but I've never cooked them myself. I made a stir-fry with the asparagus and green garlic and the pea shoots... the first two were delicious, but much to my chagrin, the shoots were tough to the point of being nearly inedible! The thick bases of the shoots were OK, the pretty little tendrils at the tops were the worst part, just wiry. I obviously did this wrong. What's the trick? Do you need to boil pea shoots before you stir fry them?

posted in Food Geeks - 1 reply

Enameled cast iron???

dandysparkle — Mon, 31 Mar 2008 19:32:19 GMT

I searched the past posts and did not find the info I was looking for so here it goes...

We were given a le creuset enameled stoneware baking dish that I love, love, love! (Did not think I would, but I do. Ask me why and I'll wax on about it at great length...)

That got me wondering... Does anyone know about/ is familiar with/ have opinions on their enameled cast iron? Is it worth the expense? (We were getting ready to invest in a couple of long term pieces, but since the stoneware piece, have been thinking about the the le creuset.)

Does the enameled coating really make a difference? Or is it just pretty? (On their website, they mention that you can use the enameled cast iron baking dish as a skillet on the stove top... Any experience with this? Sticking? Flavor?)

What do you think?

posted in Food Geeks - 14 replies

bacteria and the iron skillet

Star-Light-Princess — Sat, 10 May 2008 05:16:18 GMT

Please forgive me if this has been covered before....... but.....

(and this is **pretty darn gross**..)

...But... I cooked pork ribs in my iron skillet one night and then after eating the pork I accidentally left the skillet covered and sitting on my stove top for a few days without cleaning it. I went to use it yesterday and to my HORROR, I realized that I had forgotten to clean it and it smelled bad enough to make me *gag*!!! Eeeew!!! I mean, the level of bacteria was insane.

I have tried soaping it... and cleaning it with Pine-sol...and tried baking it in the oven and nothing has gotten the smell out.

Do I have to say good-bye to my well-seasoned skillet and start over with a new one or can something be done to kill this bacteria???

posted in Food Geeks - 6 replies

Meyer Lemons

Ron — Mon, 28 Apr 2008 17:53:23 GMT

A great big pile of fresh ones picked from my friends tree Saturday. What would you do with them?

Discuss!

:D

posted in Food Geeks - 14 replies

Soy it isn't so.

marvindublin — Sat, 26 Apr 2008 14:15:41 GMT

http://www.rense.com/health/soyitisntso.htm

From rense.com

posted in Food Geeks - 11 replies

The Kitchen of the future is at hand!

Milo — Wed, 30 Apr 2008 00:08:57 GMT

http://io9.com/385152/a-czech-vision-of-the-21st-century-from-1957

1957, Czech w/english subtitles, electromagnetic marble cook tops, appliances that run on IBM punch cards with the recipes on them...

It's about as geeky as it gets.

xoMilo

posted in Food Geeks - 0 replies

Kumquats

Rev.Seven — Thu, 10 Apr 2008 21:01:52 GMT

Does anyone have a favorite recipe or way to eat them?

posted in Food Geeks - 4 replies

Which food dehydrator should I buy?

Stephanie — Mon, 24 Mar 2008 20:18:16 GMT

I'd like to buy my first dehydrator to make my own dried tomatoes, crackers and try out some raw recipes I have. Since it's my first time I wonder if anyone has any advice for me. So, if you had to do it all over again what dehydrator would you buy?

Thanks!

posted in Food Geeks - 5 replies

Easter Dinner

bladerunner5 — Sun, 16 Mar 2008 23:50:32 GMT

Who's making what for Easter dinner? We're going the tried-&-true route of glazed ham, mashed potatoes, green beans, rolls, and something ridiculously sweet for dessert. Possibly deviled eggs will make an appearance too.

posted in Food Geeks - 2 replies

Spanish Paprika

Palff — Sun, 23 Dec 2007 13:42:25 GMT

Hello. I've been hearing wonderful things about smoked, Spanish paprika. Any thoughts?

posted in Food Geeks - 9 replies

Sharpening steel

Chris — Wed, 19 Dec 2007 19:54:45 GMT

Is a steel a steel, or are there things I should look for? I'm going to buy one. But hopefully not without your help.

If there are good, bad, and/or superior steels, I'd especially like to hear about brands that pleased and brands that disappointed.

posted in Food Geeks - 9 replies

Portuguese Kale Soup

LadyFrog — Fri, 14 Mar 2008 06:47:07 GMT

I had some recently that was so good...give me some recipes!!! Please:-).

posted in Food Geeks - 4 replies

$450.00 CAD a fl. ounce.......retail

Arne — Sun, 09 Mar 2008 15:25:09 GMT

I was browsing for food for my new cafe and came across this......

http://www.costco.ca/Browse/Product.aspx?Prodid=10305354&whse=BCCA&topnav=&browse=&lang=en-CA

any one want a $600.00 salad???

posted in Food Geeks - 5 replies

Budget Foodies

Milo — Tue, 11 Mar 2008 01:49:57 GMT

My BF just sent me this article. I think it's great.

http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2008/03/10/moneytales.DTL&type=news

We often have discussions about where we buy food, and how much we spend. It's not an issue for us (in our house) so much, but we share meals with so many friends and "family" that sometimes it seems like one for others. One of the things taken for granted, because it's the SFGate, is that in NoCal access is relatively easy. Our friends in Davis usually have stuff growing all year. In Wisconsin we have the reality of winter, and consequentially Gaia's dormancy.

Anyway, enjoy!

xoM

posted in Food Geeks - 2 replies

spice container suggestions?

Palff — Thu, 21 Feb 2008 16:17:12 GMT

I'm looking for inexpensive, functional spice jars. Has anyone found a jar they love? The spices will behind a closed door on a hanging rack and out of sunlight, so glass would be fine. No more spices in little plastic bags from the coop. Thanks, Jim

posted in Food Geeks - 9 replies

favorite burger

Fifi — Sun, 24 Feb 2008 16:35:10 GMT

Not to start an "is a burger a sandwich" debate but I thought that burgers perhaps deserve their own thread.

One of my all time favorite burgers was one that I first encountered in London, England at a restaurant just at the very end of Portabello Road. It did have mushrooms in it but not Portabellos ;-)

It was a beef burger topped with mushrooms in a bechamel sauce and watercress...divine! I make this for myself at home and it's also delicious with bacon added. Bacon on burgers is one of the very few mixings of different kinds of meat that I actually enjoy.

I'm also a fan of the traditional Aussie burger which involves a slice of pickled beetroot as one of the garnishes (yes, you heard me right, beetroot).

posted in Food Geeks - 10 replies

do you eat the tail shells on shrimp/prawns ~?

Chili_Bonbons — Mon, 21 Jan 2008 23:25:02 GMT

I do, on fried or crunchy well-cooked ones, always have... and people always look at me like I'm nuts!
I'm not fond of the ama ebi (raw prawn) at sushi restaurants, but I love how they give you the whole fried head afterwards *crunch crunch*

hmmm maybe my diet seriously lacks in... chitin?!?

the only nutritional info I could find on the shells vs. flesh were
"The protein, ash, fibre and individual mineral ion contents of three species of prawn taken from the Lagos lagoon were determined. The median liveweights of Macrobrachium vollenhovenii (Herklots), Palaemon species A (Powell) and Penaeus notialis were respectively, 25.52 g (shell + head 16.76 g; flesh 9.26 g), 3.15 g (shell + head 1.71 g; flesh 1.44 g) and 5.11 g (shell + head 2.14 g; flesh 2.96 g). All (shell + head) samples had high protein, ash and fibre contents but only the protein content was high in the flesh, which had low or undetectable quantities of fibre. The fat and carbohydrates contents were generally low. In M vollenhovenii the (shell + head) was a better source of Mg, Zn, Cu and K than the flesh, which was a better source of Ca, Ni, P, Fe, Co and Na. In P species A the (shell + head) was a better source of Ca, Mg, P, Cu, Co, Na and K than the flesh (higher in Zn and Ni). In P notialis the (shell + head) was the better source of Ca, Zn, P, Fe and Co and the flesh the better source of Mg, Ni, Fe, Na and K. "

and dayam do you know how to tell the difference between shrimp & prawn??
it's all about the second abdominal segment, baby!

http://museumvictoria.com.au/crust/caribiol.html

posted in Food Geeks - 7 replies

What's your favourite sandwich?

Curtiss — Sun, 07 Oct 2007 18:36:20 GMT

I knwo we are food geeks and our tastes run far of field but when you're alone and just making a simple hand meal(if you prefer that term to sandich as some do)
What do you like best? remember it's to be a simple one no more elaborate than a philly cheese steak.
for me it's tri-tip roasted/smoked over mesquite leftover from last nights cookout, sliced thin with havarti cheese, tomato slices, aoli, radish sprouts and avocado on thick slced marble rye toast. (and bacon if there are a couple rashers left over from breakers.)

posted in Food Geeks - 88 replies

Egg cuber

petra — Sat, 16 Feb 2008 01:51:01 GMT

Has anyone used an egg cuber to make square Deviled eggs? Does this gadget work well?

posted in Food Geeks - 4 replies

Hotel Room Gourmet

petra — Mon, 11 Feb 2008 03:10:58 GMT

When my lover is in town, he stays in a hotel, and I've been thinking it'd be great to prepare simple, romantic breakfast/brunch without ordering room service. So what can be prepared using a coffee maker and a minifridge? Can you boil an egg in a coffee maker?

posted in Food Geeks - 11 replies

Article about Kobe Beef in Dec. Gourmet Magazine

jwhattersley — Fri, 30 Nov 2007 01:14:13 GMT

I really wanted to try kobe beef until I read this article. Now, I refuse to eat it due to the inhumane conditions in which the animals are raised.

Check out the article in Gourmet if you are interested.

posted in Food Geeks - 9 replies

Pepperoni

Greg — Sun, 03 Feb 2008 05:43:19 GMT

I need a good recipe and instructions for pepperoni

posted in Food Geeks - 3 replies

what did you make?

Palff — Wed, 26 Dec 2007 16:04:01 GMT

Scrumptious fish pie and roasted root vegetables. It was simple and cobbled up.

posted in Food Geeks - 18 replies

Good but affordable wine

Kelly — Mon, 12 Nov 2007 01:39:43 GMT

I'm making dinner for a friend tomorrow night, and I want to pick up a good red wine that is also less than 15 bucks for the event. I love chianti, merlot and cabernet sauvingon. My problem is, I know absolutely nothing about wine and what makes it good, so the years and the brands are lost on me. Please help a clueless girl...
Thanks in advance.
Blush wines are also a possibility for consideration, btw.

posted in Food Geeks - 17 replies

make your own vanilla extract

Isara — Wed, 02 Jan 2008 21:16:29 GMT

ooooooh

http://www.instructables.com/id/DIY-Vanilla-Extraction/

posted in Food Geeks - 2 replies

Tamales from scratch!

bryanbuzz — Sat, 22 Dec 2007 04:10:05 GMT

I made these tamales for my dinner party last weekend. Everybody *raved* over them, primarily because they didn't have the typical just-add-water graininess.

Tamale dough ("masa"):
2 T corn oil
Corn cut from 16 ears
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
4 T semolina flour
1/2 cup heavy cream
1 large egg
salt and pepper to taste

Heat the oil in a saucepan. Add the corn and bell peppers and saute over medium heat for 15 minutes, until tender. (You'll need to do it in 4-5 batches.) Remove from heat and let cool to room temperature. Blend, in a blender or food processor, for 1 minute (in batches if necessary). Add the remaining mixture and mix thoroughly, either in the food processor or by hand in a large bowl.

Fillings:
* Steamed yams, mashed, with pecans and cinnamon
* Mango salsa from the store, or homemade with diced mango, onion, diced tomato, cilantro
* Marinated chicken, shredded and combined with tomato and/or salsa?

Makes about 3 dozen medium tamales. Note that this recipe doesn't use *any* lard at all -- I've substituted cream and an egg, and it came out just fine. I had to steam the tamales for at least an hour, because the masa was a little runny with all of the corn juice and everything. But everyone came up to me and told me how much they loved them!

posted in Food Geeks - 6 replies

Food Movies..

MissDenice — Sat, 08 Jan 2005 02:00:56 GMT

I was watching Tampopo for the first time last night and started thinking about all the great food movies there are out there.. am I missing any?

tampopo
the cook the thief his wife and her lover
chocolate
Babettes feast (I think thats what its called)
charlie and the chocolate factory
like water for chocolate
(the)big night

what am I forgetting?

Miss D. pdx

posted in Food Geeks - 32 replies

eat your sign, food and astrology meet

Sun, 23 Dec 2007 03:17:55 GMT

Have you got a great recipe for a main course, dessert or beverage that is based on an astrology sign, planet or moon cycle? Like to see your name in lights? Enjoy sharing your menus? Here is a new web-site and blog network mixing food and astrology:
blog http://eatyoursign.com
You can submit your astrology recipes or write for other sections of eatyoursign.com

Art Brut

posted in Food Geeks - 0 replies

Houston Sushi

Victoria — Thu, 20 Dec 2007 15:30:44 GMT

Going home for the holidays and meeting up with an old friend. We usually do the same old standbys when I'm in town, but I'm tired of Japon.

Any suggestions?

posted in Food Geeks - 2 replies

I need the best gingerbread cookie recipe

Maude-Dib — Wed, 05 Dec 2007 20:53:43 GMT

I am making cookies for presents this year but have never made them.

What is your favorite recipe? Do you have a link?

Any ideas for making them extra special... maybe candied ginger on top or something...

posted in Food Geeks - 4 replies

Bunny Milk

Greg — Tue, 04 Dec 2007 20:40:19 GMT

Do they make tiny milking machines?
And hey how about bunny milk ice cream?

posted in Food Geeks - 0 replies

Wild Mushroom!

Linsey — Tue, 20 Nov 2007 22:16:32 GMT

One of the nicest things about living in the Pacific northwest, is the fact that you can go mushrooming for your own wild mushrooms! I went for five hours with some friends last Saturday and we ended up with a trunk full of mushrooms! Yum! We found mostly basic chanterelles, but also a lot of hedgehog mushrooms, which are a very fragrant and flavorful mushroom, as well as yellow foot chanterelles and lobster mushrooms. I've made mushroom soup, mushroom curry, mushroom risotto, stir fried mushroom and onion sandwiches, and biscuits with mushroom gravy so far. I still have about two pounds of chanterelles and hedge hog mushrooms left.

Wat are all of your favorite wild mushrooms and recipes?

posted in Food Geeks - 8 replies

Making exotic drinks.

Dave — Tue, 27 Nov 2007 04:12:41 GMT

I have made this one drink with milk, goji berries, almonds, pecans, pine nuts, honey, cinnamon & kashi chocolate protein powder.. It is so good. What exotic drinks,milkshakes, or smoothies has anyone else made?

posted in Food Geeks - 3 replies

"Tomato Tincture" for a lighter Bloody

Milo — Fri, 23 Nov 2007 20:52:20 GMT

Pacificafunkster asked in the mushroom thread about a "tomato tincture"

A few weeks ago, when we had a glut of tomatoes left from our harvest, we went to make tomato sauce. I boiled the tomatoes whole, then pulled them from the water to put into the sauce. I let the water in the pot cool a bit, then poured it into a glass bottle and allowed it to sit overnight. I now have it in the fridge, and have uses it to make "light" bloody marys. My BF *hates* tomato juice, but he seemed to like this alright.

2 oz tomato water
8 oz vodka (Grey Goose or Rehorst if you can get it)
dash celery salt
splash Woctershire sauce (vegan if you care about such things)
squirt lemon juice
twist black pepper
Tobasco to taste

add all to cocktail shaker... shake over cracked ice, and serve up in 2 chilled cocktail glasses with a spear w/jalepeno stuffed olive, pickled shroom, and small pickled tomato

posted in Food Geeks - 1 reply

Gourmet Goat's Milk Ice Cream - Laloo's of Petaluma!!

Bigge — Wed, 22 Aug 2007 01:45:04 GMT

Hey all. I'm new to the tribe here and I just wanted to post a quick topic to let you all know about Laloo's Goat Milk Ice Cream. I am lactose intolerant and my friend, also a milk-challenged individual, turned me on to this stuff. Basically, it's the same taste as flavors sold by traditional ice cream vendors, except for two big difference.

1. It is better for ya! Half the fat, half the calories.
2. If you have trouble digesting lactose, goats milk may work better.

www.laloos.com - check it out. i think there is a coupon on the homepage.

posted in Food Geeks - 18 replies

Freezing peppers???

Tim — Sat, 10 Nov 2007 18:25:56 GMT

I have had a bumper crop of habeneros/jalapeno and anaheim peppers.... still more on the plants and it's Nov.9 in Portland, OR... amazing..

A friend suggested putting them on a cookie sheet in the deep freezer and them vacuum seal them with a food saver.... has anyone tried this? What are they like when thawed? Is there a better way to keep them?

posted in Food Geeks - 9 replies

CookingForEngineers.com!

bryanbuzz — Thu, 20 Sep 2007 04:29:01 GMT

Hey all, I'm new to this group, so I hope this isn't a repost.

I found http://www.cookingforengineers.com last week and loved it. I bills itself as cooking for people with an "analytical mind." It's true! The recipe for grilled salmon -- which had been borrowed from Cook's Illustrated, another great site for analyzers -- included a dozen photos of each step of the process. How cool.

And by the way, the salmon, glazed in a soy-maple syrup reduction and grilled, was the hit of my dinner party!

posted in Food Geeks - 5 replies

tortilla press?

theres_a_city_in_my_mind — Thu, 15 Nov 2007 04:46:42 GMT

ok, so i find myself shopping for a tortilla press. but which way should a girl go? wooden? cast iron? another choice?

if you have any words of wisdom, i'd appreciate them.

posted in Food Geeks - 5 replies

squeee!!! Estate sales rock!

Isara — Sat, 10 Nov 2007 18:36:38 GMT

I totally had to come here and crow about my morning purchase.

I did a search on Craigslist for Cuisinart, just to see what the price ranges are. My immersion blender just completely died and it's impossible to make truffles without a blender/food processor/immersion blender. I saw an ad for an estate sale which was selling a Cuisinart and a whole bunch of La Creuset cookware.

I got there early enough to snag the Cuisinart and one of the dutch ovens. The Cuisinart is a DLC-10E (7 cups), and came with a ton of accessories, including a fine shredder and a medium shredder, dough blade, detachable stem, and two different slicers. Grand total: $20.

The Dutch oven is 5 1/2 quart round in Sapphire in gorgeous condition. $30.

(I also picked up a strange handful of silver jewelry and findings and a gold tooth for $1. With the price of gold being what it is right now, I have to wonder what the tooth is really worth)

Anyway, I've been having some *amazing* finds lately at estate sales. Well worth checking out for good quality equipment.

posted in Food Geeks - 3 replies

If you could buy your food processor over again....

Jennifer/GAS — Fri, 02 Nov 2007 23:29:27 GMT

I want a food processor, large enough to cook for groups of 10-12, but that won't take up half my limited counter space, or (here's a trick) cost me an arm and a leg.

I'll likely use it 3-4 times per month, if that helps.

Those of you who have processors (probably most of you)

--What brand do you prefer?
--How does what you have work for you...would you get it again?
--Any other recommendations?

Thanks in advance--Jen

posted in Food Geeks - 10 replies

Pumpkin Butter

bladerunner5 — Sun, 04 Nov 2007 23:26:40 GMT

I just discovered how great pumpkin butter is in oatmeal.

And on pork chops.

Yum.

posted in Food Geeks - 4 replies

Got a tasty Fish dish?

pika — Thu, 02 Aug 2007 21:10:49 GMT

Fish. i love it. i recently started a new job working the meat counter at a health food store. i spend my day looking at a huge display of beef, pork, poultry and fish. thinking of fun ways to prepare it all and wondering what people are gonna cook when they come to buy that particular cut. the fish case is what really captivates me though. so many beautiful fillets that i just dont know what to do with. aside from searing ahi or grilling salmon, i dont have much experience cooking fish. i would love to hear your favorite fish dish. what kind do you like? how do you like to prepare it? there are so many different kinds of fish that id love to learn how to cook. id love to learn specific recipies for specific fillets of fish to really bring out their individual flavor. tuna, cod, halibut, trout, tilapia, salmon, sole.......what do you like to cook?

posted in Food Geeks - 14 replies

The Din-Din Cha-Cha (or Supper-A-Go-Go)

Milo — Thu, 11 Oct 2007 16:49:52 GMT

I posted this on chefarneskitchen tribe, too, but I wanted to see what the food geeks thought :) I hope it's not too off topic.

The question:
What do you listen to while cooking and eating dinner?

For us (my boy and myself):
Often we start with one of the following: A random assortment of New Wave or 80s music, sometimes a long Talking Heads or Warren Zevon (me) playlist. Especially good if we're doing a lot of food prep with 17 ninja monkey cooks in the kitchen.

Moving on, the cooking is done, and the monkey ninjas are sitting down to eat the yummy veg cuisine we'll slow it down a bit with Paul Anka's "Rock Swings", Kirsty MacColl, a random assortment of jazz (heavy on the bebop) , Martin Denny or other exotica/tiki music, or one of the Gilbertos (Jao, Astruid, or Babel)

When the dishes have been done and we're having a little sweet with home infused vodka and the hookah (moving into 23:00) some vocal trance or other quiet music blesses our boomerang formica revolution.

How about the rest of you? And is it totally gauche to pair a 2005 sauvignon blanc with the Dazed and Confused Soundtrack?

xoM

posted in Food Geeks - 10 replies

A foodies singles ad:

katisca — Sat, 07 Jul 2007 18:22:58 GMT

This post was prompted by another food geeks post I read and I thought it deserved its own thread

Seeking someone who:
*LOVES to wash dishes and will not only go shopping with me at 8 different places to get the best ingredients regardless of price or distance from the house because it is the best ingredient for the recipe I have in mind but will go out, look for and not give up until you find exactly what I need for the recipe I just conjured.
*He would know that saying "they just didn't have it cant you substitute something else" is the same if not worse than cheating on me and is always cause for an argument.
*Must have a wide palate and be willing to try new creations.
*Someone who would NEVER think about throwing away my oils, vinegars, pomegranate molasses,Thom Kha soup base, my wood ears, or selections rice to make room for powered gravy mix.
*My mate would understand that putting my knives in the dishwasher, even if they say they can be put in the dishwasher is grounds for immediate beheading via my 8 in chefs knife or my santoku.
Understands that if I cook a really great meal for you must never say you are not interested or that you would rather have a frozen corn dog and some kraft mac n cheese instead (this happened once, he and I didnt date very long).
*My ideal mate would never see the bubbly mess in the back of the refrigerator and consider throwing it away, he would know exactly what it is and would nurture it like his own child.
*Ideal candidates will be turned on, not off when I hug you and kiss you and smell like garlic, onions, butter, wine, a spice cabinet, or a yummy meal in the works.
Special bonus points for those that know the difference between real caesar dressing and fake and would rather not eat a caesar salad unless it is real, know the difference between good calamari and bad calamari and would never tell me I have to many cook books, too much food, or too many kitchen gadgets.

posted in Food Geeks - 19 replies

pickles

Rev.Seven — Sun, 21 Oct 2007 17:35:47 GMT

Anyone have a simple pickle recipes for various veggies.

posted in Food Geeks - 2 replies

Homemade Ice Cream

bladerunner5 — Sat, 15 Sep 2007 13:59:03 GMT

I recently received the ice cream maker attachment for my Kitchen-Aid mixer. I've tried out a couple of recipes so far (vanilla custard ice cream and peanut butter milk & cream ice cream - both *amazing*).

I'm interested in hearing any tips or tricks that didn't appear in the booklet that came with it, or about making homemade ice cream in general.

posted in Food Geeks - 11 replies

simple pleasures

mofo — Mon, 24 Sep 2007 15:26:56 GMT

avocado sprinkled with balsamic and seasoned salt

greek yogurt with honey and pine nuts

steamed japanese rice with furikake

crisp asian pear, peeled and sliced

What are the things that are so simple you don't even consider them cooking, yet are sooo good?

posted in Food Geeks - 34 replies

new tribe for caterers

Kryssa — Sun, 14 Oct 2007 21:26:45 GMT

http://tribes.tribe.net/caterers?_click_path=Application%5Btribe%5D.Tribe%5B2d32d148-ab56-40bf-a7a0-deefd41ce004%5D

-K

posted in Food Geeks - 0 replies

Horse meat

Greg — Mon, 27 Aug 2007 16:01:31 GMT

Well I just avoided a collision with European specialty food!
We have an Arabian gelding that we have been trying to sell, because his feed bill is too high, and my wife said that if we didn't sell him by the time cold weather hit that he would be in the freezer.
Thank god a friends Arabian mare just passed away, because now he wants to buy "Flash", (our gelding), we have 3 Arab Mares, and a pony so I guess we wont starve, but man the Idea of butchering a horse gives me shivers.
But I do have alot of hores dish recipes from the internet if anyone wants any.

posted in Food Geeks - 29 replies

Beyaz Peynir (Turkish white cheese)

jenda — Wed, 08 Aug 2007 02:38:26 GMT

I spent a month in Turkey and completely fell in love with the authentic cuisine (moreso than Italy's!!). A cheese I had at nearly every meal was beyaz peynir (literally, "white cheese"). It's a goat's cheese, similar to feta, but much sharper and very dense. I was fortunate to find some in a Lebanese grocer not far from my house! Ooooof, in 2 lb. containers only!

However, it tastes a little different. A Turkish friend suggests that what I had might be tulum peynir instead, but it's not available in the USA that I could locate. It's still good cheese nonetheless.

Anyone here have any familiarity with either of these cheeses? Any recipes or advice?

posted in Food Geeks - 6 replies

Mastering the Art of French Cooking

Fri, 21 Sep 2007 15:36:20 GMT

If you don't already own Mastering the Art of French Cooking, by Julia Child, then I highly recommend you pick up a copy. It's kind of like the bible for home cooks.

Also, check out her memoir My Life in France. It's an excellent read.

posted in Food Geeks - 10 replies

Recommendations for Chicago & Boston

PacificaFunkster — Fri, 06 Apr 2007 19:40:40 GMT

Hi folks! I've got some obligatory wedding travel coming up to both Boston & Chicago. I'd love to hear your recommendations on where to eat.

Doesn't have to be a veg/vegan restaurant, but I'll be ordering fish or veg dishes. Also, price matters - $35 entrees are not in the budget...

A visit to The Spice House is on the Chicago agenda :-)

Thanks in advance!

posted in Food Geeks - 17 replies

Steve, Don't Eat It!

Kryssa — Sun, 23 Sep 2007 20:18:12 GMT

http://www.thesneeze.com/mt-archives/cat_steve_dont_eat_it.php

hilarious blog!

-K

posted in Food Geeks - 0 replies

Get your politics out of MY kitchen!

Kryssa — Thu, 13 Sep 2007 08:12:26 GMT

Vegetarian, vegan, macrobiotic, 'anthroposophical' cuisine, etc. *ugh*

Seems to me that the most pragmatic, ecologic and economic approach toward cuisine would be bio-regional. If it's grown, farmed, ranched, harvested within 100 miles of you, then it ought to be 'fair game'. If your personal politics are getting in the way of this, and you find yourself purchasing goods imported from gawd only knows where, then you're supporting several rather ugly and imperialistic methodologies that more or less negate your intended principles.

If you don't eat red meat because large scale cattle ranches are depleting our global resources, then I suggest you check out how mass produced soy is doing exactly the same thing! And if you think farm raised fish are any better than wild caught fish, then do a little more research. Sure, you might be saving yourself higher levels of mercury but you're only adding to the problem of over-farmed waters (too many fish in the pond syndrome).

Look folks, it's not that complicated. If you want to participate in having a thriving and mutually supportive global economy (which by necessity must start at home) as well as a healthy agricultural cycle that gives right back to YOU- the consumer- then go local. Go ahead and pay a little bit more for your local mom & pop pesticide-free farmer, rancher, gardener. At least you know that $ will come back to you in some form, as opposed to the few bucks you spend on cheap tofu, tempeh or seitan that's been brought to your table via crude oil and gasoline, refrigerated ships/planes/trucks and slave wages.

Oh, and "pesticide-free" is the term used for organic farmers that don't have the $50,000+ needed to get certified. I'd trust a "pesticide-free" farmer over a certified organic farmer these days. Produce born viral infections (from nearby feedlots) simply don't happen on small, family owned, local farms.

So yeah, I'd eat guinea pig if I lived in South America. Pineapple and tuna if I lived in Hawaii. Rice and soy if I lived in Asia proper. I live in Montana...so I eat moose, elk, deer, pheasant, buffalo, plums, cherries, apples, sage, etc. Unless you live in a bonafide desert, there's always a cornucopia of local goods to choose from.

-K

posted in Food Geeks - 34 replies

Great Anthony Bourdain quote

SkOrPiTaRiO — Sat, 01 Sep 2007 20:39:50 GMT

"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold. Oh, I'll accommodate them, I'll rummage around for something to feed them, for a 'vegetarian plate', if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine." From Kitchen Confidential, p. 70.

posted in Food Geeks - 26 replies

need a good site where I can alter serving sizes!

Kryssa — Mon, 10 Sep 2007 04:45:05 GMT

I'm gonna be catering 4 meals in 3 days for 325 people each and don't quite trust my own math. Know any good sites where I can add my own recipe and then change the serving size?

-K

posted in Food Geeks - 1 reply

Chef's tribe

shIIsa — Sat, 08 Sep 2007 01:09:23 GMT

is there a tribe for professional chefs? i haven't found one. Am I just out of it or do I need to start one? thx!

posted in Food Geeks - 5 replies

Injira?

Sat, 21 Jul 2007 14:05:11 GMT

I'm looking for a good injira recipe. (Injira is an Ethiopian flat bread witha sour taste that's used an the eating utensil at an Ethiopian meal). I tried the injira recipe in The Soul of a New Cuisine, but found it lacking. So if anyone knows a good recipe or a cookbook that might have a good recipe I would HUGELY appreciate it. BTW, I really like Soul of a New Cuisine other than the injira recipe. Great pan-African recipes and beautiful pictures.

posted in Food Geeks - 27 replies

mother of vinegar!

MissDenice — Wed, 05 Sep 2007 17:13:55 GMT

I can't find a start here in portland, has anyone bought them through mail order? any tips or extra mother??

thanks
Miss Denice

posted in Food Geeks - 11 replies

slow cooked eggs

Fri, 07 Sep 2007 01:59:15 GMT

saw this yesterday and was intrigued:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/05/FD8NRRLL5.DTL

"chefs place whole, shell-on eggs in a temperature-controlled water bath, the same kind of device used in sous vide cooking. The exact temperature varies, but tends to stay quite low, between 60 to 65 degrees Celsius (140 to 149 degrees Fahrenheit). The eggs cook for about an hour. The result is unlike any traditionally cooked egg: still oval in shape and white, yet slightly translucent, with verging-on-liquid quality."

I set up a rig to control a burner with a PID temperature controller, thermocouple, and relay to keep a small pot of water at 145 degrees. I placed a little metal grate in the water (to keep the egg off the bottom) and put in the egg for exactly one hour...

[cue Buck Rogers timelapse montage...]

After removing the egg I ran it under cold water (for handling) and cracked it gently all the way around, separating the shell halves over a small bed of greens. Most of the egg plopped out in one fluffy white piece around the yolk, and I shook the rest of the whites out of the shell halves.

A little salt and pepper and olive oil to dress, and a little dab of sriracha on the side to dip. I cut through the egg to get a little piece of yolk. It wasn't runny, but sort of jellied-- not dry, slightly translucent. The first bite was just egg and seasoning and... oh yesssss... my eyes rolled back in my head... my heart started racing... O... M... F... G... unbelievable. The yolk was one of the most incredible things I've ever eaten-- so _eggy_ tasting, with the most delicate texture.

If you have a temperature controller, you _gotta_ try this. If not... well, you need a temperature control rig!

posted in Food Geeks - 2 replies

And also a great quote by Marco Pierre White

Kryssa — Sun, 02 Sep 2007 03:20:25 GMT

" Looking back, I realize that it was my love of nature which gave me the understanding of natural ingredients. Mother Nature [sic] is the true artist, and the chef is merely the technician. "

Marco has been my idol for many years.

-K

posted in Food Geeks - 3 replies

Food is a strange thing...

Leo — Wed, 18 Jul 2007 21:33:17 GMT

Food is a strange thing.

Looked at objectively, we take life or what was once life and destroy it in various ways. We chop it up. We adulterate it. In some cases we even let it begin to rot. We expose it extremes of heat and cold. Then it is put in the mouth. It is ground up further and mixed with saliva then pushed by a set of muscles into the stomach where it is mixed with acid and moved into the intestines where it is further destroyed and partially absorbed. In the end it is pushed out of the body and forgotten.

…And yet…

Done properly it transcends all of that. It is art that becomes literally part of us. For all it’s earthiness it can be the most sublime of arts. At the very least it requires knowledge, skill, and care, but as it reaches beyond it evolves to include intellect, innovation or tradition, and passion. It delights the senses and conjures feelings. It can challenge or comfort. It can stimulate laughter and conversation or evoke a respectful silence. It can create intimacy and love, definitely love.

Every human being alive participates on some level. It is the only essential art without who’s graces we perish. Food brings humanity together around a common hearth.

I would love to hear what you love about food!

Leo

posted in Food Geeks - 12 replies

Beautiful and strange foods

Milo — Tue, 28 Aug 2007 13:28:15 GMT

http://www.hanttula.com/exhibits/mofa/

My bf sent me that... they're weird and cool photos of food

posted in Food Geeks - 1 reply

Senseo coffee

SkOrPiTaRiO — Sat, 11 Aug 2007 22:49:55 GMT

I know it's not exactly FOOD per se but it can go well with food ...

I just made this tribe for anyone who is geeked on Senseo coffee and makers ...

I recently got one ... have given my drip coffee maker away ...

http://tribes.tribe.net/senseofans

posted in Food Geeks - 10 replies

Colman's Mustard

bladerunner5 — Tue, 14 Aug 2007 21:14:19 GMT

I recently re-discovered the joys of Colman's Mustard. Too much BBQ Pork in the take out, not enough Chinese mustard. Happy yellow tin in the back of the cupboard! Two teaspons of mustard flour, 1 1/2 tsp water, not quite 1/4 tsp of rice wine vinegar. So much heat, so much happy mustard taste.

posted in Food Geeks - 2 replies

Latest from Starbucks

dave — Wed, 01 Aug 2007 23:44:37 GMT

http://www.theonion.com/content/node/29030
dave

posted in Food Geeks - 1 reply

Your Organic Food Hurts the Environment

Recipe4Living — Thu, 12 Jul 2007 16:57:40 GMT

Check out this article which questions the impact of buying organic, fairtrade, and local food. I'm a big fan of the sustainable food movement, and there are counter-arguments from this perspective also.

http://www.digg.com/political_opinion/Your_Organic_Food_Hurts_the_Environment

Very Interesting! (Comment or click the title to go straight to the article).

posted in Food Geeks - 8 replies

foods you loved as a kid but won't eat anymore

Isara — Mon, 26 Mar 2007 18:39:43 GMT

Inspired by the icky (IMO) bacon-wrapped, cheez-wiz stuffed, beer-batter fried hot dog thread, I'm wondering what foods you loved as a kid? Are there things you still love but won't eat because your arteries just can't take it anymore? Or did your tastes change so much that it's just not the same?

Usually for me, I find my memory doesn't match the reality. I had a Foster's Freeze craving the other night. I don't do fast food often (very, very rarely), but I had a nostalgia moment. The burger was as good as I remembered, but the fries were lacking. Likewise, I remember loving Apple Chips, but when I tried them again after 10-15 years, they were overly sweet, overly greasy nasty things.

posted in Food Geeks - 107 replies

Grains of Paradise

*Sarah* — Mon, 09 Jul 2007 02:36:11 GMT

Grains of Paradise, also known as Melegueta Peppers. Just got some from my local herb shop in Berkeley, and I hear they are great to use as a table pepper alternative. Any other suggested uses that bring out their complexity? Perhaps in multi-layered braises? Thanks in advance.

posted in Food Geeks - 1 reply

Dishwasher Salmon

Zenia — Sat, 30 Jun 2007 21:44:56 GMT

...an idea for the previous poster, though it looks like I may be to late! Ah, well - everyone else can try this too. The recipe is by Bob Blumer, the Surreal Gourmet:

Ingredients for salmon
2 tablespoons olive oil
4 6-ounce salmon fillets
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil

Ingredients for cilantro sauce
1 tablespoon butter
1 leek, white part only, finely chopped and thoroughly washed
1 shallot, minced
1 jalapeno chili, seeds and membranes removed, finely diced
2 garlic cloves, minced
1-1/2 cups chicken stock
2 cups lightly packed fresh cilantro leaves (stems removed before measuring)
3 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sour cream

SALMON
1. Cut two 12-inch pieces of aluminum foil.
2. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.
3. Pour 1 tablespoon lime juice over each fillet. Season with salt and pepper.
4. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets.
5. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire wash and dry cycle. (To heighten the theatrics, ask your guests to crowd around the dishwasher when you put the salmon in.)
6. When cycle is complete, take out salmon (in front of your disbelieving guests), discard foil, place one fillet on each plate, and spoon a generous serving of cilantro sauce over top.

CILANTRO SAUCE
1. Melt the butter over medium heat in a saute pan.
2. Add the leek, shallot, jalapeno, and garlic and saute for about 5 minutes, or until the onions are translucent but not brown.
3. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to simmer.) The liquid should reduce by half.

4. Remove from heat and let cool.
5. Transfer to a blender or food processor and add the cilantro, lime juice, salt, and pepper. Puree until smooth.
6. Add the sour cream and "pulse" until mixed. Set aside.

Le Secret: Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, repackage.
Adventure club: Poach the salmon with yesterday's dishes and lemon-scented dishwasher detergent (I do it this way all the time).
Garnish: Cilantro sprigs.
Suggested Accompaniment: Yellow string beans, steamed and glazed with lemon juice and butter.
Alternatives:
i) Sour cream may be replaced with yogurt.
ii) Chicken broth may be replaced with vegetable broth (for fish-eating vegetarians).
Music To Cook By: Le Cirque de Soleil Soundtrack from Alegria
Wine: California Pinot Noir

posted in Food Geeks - 5 replies

Food Geek Conflict

PaulaC — Fri, 18 May 2007 23:48:11 GMT

Hi everyone, first time poster, long time lurker.

So I'm dating this guy who loves food even more than I do, and is quite the food geek. The trouble is, he's all about eating out at the fancy places and I would like for us to try more cooking together. What do you suggest?

posted in Food Geeks - 12 replies

Love=Food=Sex

Milo — Sat, 19 May 2007 16:24:56 GMT

Based on Paula's recent thread (Food Geek Conflict) I was wondering what meals or dishes do you make for or with your lovers that is sensuous and sexy? Foods that turn you on? Aphrodisiacs?

posted in Food Geeks - 25 replies

cook book: cooking with wine, suggestions please

quan — Thu, 05 Jul 2007 05:10:11 GMT

Any reccommendations as to which is the best wine cook book? And/ or beer cook book?
And why you prefer those cook books
Thanks in advance.
quan

posted in Food Geeks - 2 replies

SALMON

nicole — Mon, 25 Jun 2007 23:05:08 GMT

I'm grilling salmon tonight but i've only ever put it butter and salt and pepper on it. Anyone have any other ideas. My boyfriend bought this lemon pepper rub but i don't really know how to grill that. HELP!

posted in Food Geeks - 9 replies

Cast Iron Skillets- Advice?

JanetTheGreat — Sun, 24 Jun 2007 17:10:58 GMT

I can't decide what to do. I've acquired several old cast iron skillets of different sizes. They have not been taken care of.
I haven't used them and find them to be very heavy, though I've read many times that after conditioning them, many cooks prefer them over other types of pans. I am not sure if I should just donate them to Goodwill, or if they are worth scouring, learning how to properly condition them and start using them. Is it worth the work? Are they that great? They are heavy, but I imagine that they'll last forever if taken care of well.

posted in Food Geeks - 15 replies

Sometimes You Just Want Some Fucking Pierogis and Beer

Dr. Jones — Thu, 05 Apr 2007 04:43:20 GMT

As I have stated, I’m from Philly; what you gotta fuckin problim wit dat?
San Francisco is possibility the most diverse city on the planet but I don’t find the Greek and Polish cultures to very prevalent. In Philadelphia there are entire neighborhoods dominated by the music, spirit and most importantly food of these wonderful people. If I had to explain the pure joy of eating a sloppy gyro and drinking a Yuengling Lager on a hot Saturday night you wouldn’t understand.

Just as important as the tasty Greek sandwiches are the many varieties of hearty sausages, meats and starches of the Poles. Just to prove to our vegetarian friends (Vegan if you lose the cheese and butter) that great Polish food can be made with out meat I give you the pierogi; Poland’s answer to the Italy’s ravioli or China’s dumpling. Like its brethren the pierogi is a little pasta pocket stuffed with mashed potatoes and an assortment of variations; my favorite come stuffed with potatoes and cheese.

It is tuff to find fresh pierogi in San Francisco but there a variety of frozen brands sold at different places.

Pierogis are about as simple as it gets, you will need:

- 1 box frozen or some fresh pierogis
- 1 small-medium chopped sweet onion
- As much butter as you feel comfortable frying the other two ingredients in
- Salt
- Pepper

In boiling water as salty as the sea boil frozen pierogis 2-4 minutes, fresh pierogis for 30 seconds. Remove pierogis from water into a colander and let rest.

In a non-stick frying pan melt a bunch of butter on low heat and add the onions. Add the pierogis when the onions start to caramelize. Add salt and pepper. Continue cooking on low heat flipping the pierogis until they are a nice golden brown on both sides.

Serve with you favorite beer or a good beer you have in the fridge, for us tonight it is Anchor Steam. I added a simple Caesar Salad of romaine hearts, home made dressing and tomatoes to the plate just to make it a little Californian.

posted in Food Geeks - 18 replies

Norwegian Fruit Bread

indiefunk — Sun, 06 May 2007 19:51:02 GMT

Has anyone heard of this? My grandmother had a recipe she cut out of a magazine in the 50's or 60's. She died last year and since it is one of our traditional Christmas foods I want to be able to make it again - but can't find the right recipe.

It is NOT fruit cake. It is similar to panettone but has a denser texture, not flaky at all, very bread-like. And not gummy or moist like fruit cake. It has dried fruit and peel in it and nuts as well, but no spices just sugar and salt. It is baked with yeast. Any suggestions? cross-post

posted in Food Geeks - 4 replies

Cucumber flavored soda?! By Pepsi?

Padrinho — Wed, 13 Jun 2007 15:22:36 GMT

(AP) Japanese are staying cool as a cucumber this summer with "Pepsi Ice Cucumber" _ a new soda based on the crisp green gourd.

The soft drink, which hit stores here on Tuesday, doesn't actually have any cucumber in it _ but has been artificially flavored to resemble "the refreshing taste of a fresh cucumber," said Aya Takemoto, spokeswoman of Japan's Pepsi distributor, Suntory Ltd.

"We wanted a flavor that makes people think of keeping cool in the summer heat," Takemoto said. "We thought the cucumber was just perfect."

The mint-colored soda is on sale just for the summer and only in Japan, Takemoto said. She said initial sales were brisk, and Suntory aims to sell 200,000 cases over the next three months.

Pepsi trails behind industry leaders Coca Cola (Japan) Company, with about 15 percent of the Japanese cola market, and also faces stiff competition from non-fizzy bottled drinks like green tea and coffee, which are popular here.

Suntory said it sold 20.5 million cases of Pepsi brand drinks in 2006, including its popular Pepsi NEX zero-calorie soda.

http://www.cbsnews.com/stories/2007/06/13/ap/strange/main2922120.shtml

posted in Food Geeks - 11 replies

Gizzard Fest

dave — Thu, 07 Jun 2007 19:26:36 GMT

Other places may celebrate fine cuisine and great wine, but this weekend in mid-Michigan we have Gizzard Fest where we scarf fried chicken gizzards and chug beer.
http://gizzardcity.com/events.html
dave

posted in Food Geeks - 12 replies

Hotel Triton's Haagen Daz suite

Susie — Wed, 13 Jun 2007 16:14:38 GMT

More Morsels: Hotel Triton gives its guests some sugar with Haagen-Dazs suite
By Carolyn Jung
Mercury News
Article Launched: 06/13/2007 01:51:43 AM PDT

How sweet it is.

That's just what you'll say if you stay at the new "Sweet Suite" in the Hotel Triton, 342 Grant Ave. in San Francisco. The hotel partnered with Haagen-Dazs to create a room that evokes everything ice cream. It's decorated in vanilla and caramel colors and comes complete with a waffle-texture bed throw, chocolate-scented candles and the pie(gra)ce de re`sistance - a custom freezer cabinet filled with free pints of Haagen-Dazs.

One night's stay will set you back $259 to $399, depending on the day of the week and time of year. Five percent of the room price will be donated to the Delancey Street Foundation in San Francisco. For more information, go to www.hoteltriton.com or call (415)394-0500

If you follow the link, there are pics:

http://www.mercurynews.com/foodheadlines/ci_6129050

I was thinking of booking it next time we're in S.F., but I doubt I would ever get my ice cream fiend guy out of the room! On second thought, that could mean shop til I drop....hmmm.

posted in Food Geeks - 0 replies

Mandolins?

Milo — Fri, 20 Apr 2007 15:02:41 GMT

I found myself attempting to cut matchstick sized veggies a couple of times this week (once for sushi and once for a thai noodle soup.) I quipped to my boy that my next kitchen gadget was going to be a mandolin. They really seem to run the gamut in terms of price. Is it a worthwhile investment? Are they easy to use, clean, and give good results? What type of cuts do you get out of it?

Thanks!

xoM

posted in Food Geeks - 30 replies

Chemicals in food

Padrinho — Mon, 11 Jun 2007 13:52:32 GMT

Some of these have to be made up. Ack!

http://www.vegetarian-restaurants.net/OtherInfo/Chemicals.htm

posted in Food Geeks - 3 replies

Nopales Fries

Milo — Mon, 21 May 2007 16:20:14 GMT

A few weeks ago I was reading a thread on the "Food Traditions" Tribe about Huaraches
http://tribes.tribe.net/foodtraditions/thread/2f8ed14a-b282-4a58-8401-b87253ee4eeb

and became interested in Nopales... I picked up a couple of the cactus pads at our local Mexican grocery and began searching for recipes.

The one I used needs some major help, but it was a good place to start. Here's how it *should* look:

Mix 2 eggs + 1/2 C milk + 1/4 C flour to make batter
On a plate mix 1/4 C flour with pinch of salt and pepper
Clean the nopales and make sure that they are free of spines (I scrubbed mine with a brush)
Slice the pads into 3/8 " strips

in a cast iron pan bring some veggie oil to heat (I "deep fried" in a shallower pan w/good results)

dip the nopales strips in batter then roll in flour. transfer 4 or 5 at a time to the oil and cook till golden.
drain on paper towels and salt to taste.

They had a very mild flavor and when done correctly would be the perfect appetizer for our meal
(we made tortillas from scratch for a friends film shoot, "Cuban-style" black beans, cilantro rice, and drank too much wine)

posted in Food Geeks - 3 replies

Bacon muffins!

Susie — Tue, 22 May 2007 15:05:28 GMT

Couldn't help but think that this recipe in the Sunday Times just might be appreciated here. Sorry ,but it doesn't cut & paste, so I'll have to just provide the link. It sounds good as is , though I also like the sound of suggestion of adding some cheddar cheese too. I will for sure have to give this a try!

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article1785417.ece

posted in Food Geeks - 3 replies

Fish Jerky

Milo — Fri, 11 May 2007 16:21:03 GMT

In another tribe I saw Tuna Jerky mentioned. I was wondering if it's possible to make fish jerky in general in an oven? I've made wonderful tofu jerky that way, and have also occasionally come across commercial salmon jerky that I liked.

SO, without a smoker (or grill, even) how would you make tuna jerky or salmon jerky?

Thanks!
Milo

posted in Food Geeks - 4 replies

holy corned beef!

mofo — Fri, 16 Mar 2007 17:57:39 GMT

I stayed home from work today to cook my first ever corned beef (recovering vegetarian). It smells so good I don't know if I'm gonna make it 'til dinner time. Dang!

I read on epicurious to pull it out of the stew pot and broil it with a glaze of mustard and brown sugar before serving. Sounds yummy if not entirely traditional. Anybody ever try anything like that?

posted in Food Geeks - 17 replies

yum!

mofo — Mon, 21 May 2007 01:29:45 GMT

I just adapted a steak recipe from Bon Apetit and it was soo good! It was from the RSVP section, apparently the recipe is from Sumile Sushi in Geenwich Village. This is a good partners recipe, one can grill the steak while the other sautees the mushrooms and prepares sides. My adaptation went something like this:

First, boil down half a cup of white wine (the recipe called for mirin, but the mirin we had in the cupboard has high fructose corn syrup in it (?!) which we don't eat anymore) until reduced by half. Let cool. Grind a one-inch nub of ginger into a juicy paste. Add to wine-syrup, along with ~2 tablespoons spicy mustard and ~2 tablespoons tamari. Divide sauce into two halves - one half will be for brushing the meat while grilling, the other to be used as a finishing sauce.

grind up ~ a table spoon each of bonito flakes and toasted nori in a mortar & pestle (I actually had to chop the nori w/ a mezzlune to get it started)
mix in ~one teaspoon of kosher salt and spread in a plate
roll to steaks (we used thick cut angus sirloin steaks, the original recipce was for flatirons) in the bonito-nori-salt mixture and rub in well
grill to desired doneness (seared rare for us), brushing with the wine-ginger-mustard glaze as you go.

While the steaks are grilling, saute a shallot, two large handfuls of sliced shitake mushrooms, and a clove of garlic in butter. Add a spoonful of your reserved sauce and a shake of tamari when almost done.

Plate steak, top with a pile of mushrooms, and drizzle remaining sauce on top. Serve with japanese short-grained rice and steamed broccoli.

Oiishi!

posted in Food Geeks - 0 replies

Rosemary Bacon Brownies

88Esq — Wed, 06 Dec 2006 03:53:58 GMT

Doing this tonight. In a plain (no nuts or toppings) betty crocker brownie kit from the box, substituting bacon grease for vegetable oil. Adding 6 strips of diced, fried maple bacon, a lot fresh rosemary, a few walnuts, plus a bit of extra salt. I believe I may be on to a winner with this one.

posted in Food Geeks - 6 replies

Fiddleheads

epheremelda — Tue, 10 Apr 2007 13:46:50 GMT

I'm starting to look forward to when fiddleheads start popping up. I'll be out there picking them on a sunny Saturdya morning for sure! Anyone have any favorite recipies they'd like to share?

posted in Food Geeks - 17 replies

spicy ramen swap? (mine for yours)

quan — Sat, 12 May 2007 18:12:51 GMT

Does anyone want to swap my Daily tom yum flavor ramen for you favorite spicy ramen. Send me an email.
As these ramens are out of production (I bought 15 boxes would love to share), and extremely tasty and spicy.
quan

posted in Food Geeks - 0 replies

nutmeg

Tovah — Fri, 04 May 2007 22:47:31 GMT

Can you use the same measurements for fresh nutmeg when it calls for dried in a recipe or will the taste be too strong?

posted in Food Geeks - 4 replies

new tribe..

Rev.Seven — Wed, 02 May 2007 21:24:15 GMT

Indonesian food anyone? indofood.tribe

posted in Food Geeks - 4 replies

Buying from the source - Bay Area?

Isara — Tue, 01 May 2007 23:58:59 GMT

I know there are a lot of Bay Area folks here (but people from other places, feel free to respond! I'm sure someone else from your region will find your info useful!), so thought I'd ask this tribe this question...

Given the current food contamination problems with grain and gluten imports from China, I'm really wary of purchasing anything processed and packaged by large corporations. I'm a die-hard omnivore, so I'm not going to go the vegetarian route and eat only my own home-grown vegetables (and I can't grow that much anyway).

I'm starting to buy a lot more from farmer's markets, but there are things I can't always find at the markets, nor do I always know where *that* produce comes from either!

So my question is if you have favorite farms and stores that produce their own oils, meats, poultry, fish, cheeses, specialty treats, fruits, and vegetables? I know there are supposed to be a whole lot of them up in the North Bay from whom Chez Panisse and French Laundry purchase, but I'm not sure where they are. I'm thinking that visiting the source farms could be a fun roadtrip to do sometime!

Any ideas?

(I am aware of the Marin French Cheese Company and St. Helena Olive Oil)

posted in Food Geeks - 2 replies

New tribe- ethnic and traditional foods and food lore

girl mark — Wed, 11 Apr 2007 06:50:47 GMT

I started a new tribe for discussing 'ethnic food' in general, and also for discussing food traditions- what people eat on traditional holidays and other special occasions, food in religious ritual, and anything else related to what the grandma's did besides cook the stuff.
We're vegetarian-friendly over there, too.

http://tribes.tribe.net/foodtraditions

posted in Food Geeks - 1 reply

What's your favorite olive?

samarasun — Tue, 13 Feb 2007 19:44:48 GMT

I love olives but usually stick with calamatas...any suggestions?

posted in Food Geeks - 25 replies

My Celebration of Minimalism

Dr. Jones — Sun, 29 Apr 2007 17:24:37 GMT

Seems like I am always trying to combine a bunch of different ingredients for hours on end into some bold, yet nuanced masterpiece. When I was a young man I worked in various and sundry Italian no star kitchens and my predilection to take an inordinate amount of time to infuse different flavors and slow cook just about everything can be attributed to several things; my love of food and the speedy clumsiness with which flavors are forced out of ingredients in a bistro style industrial kitchen.

Those that know me well know that I am a little bit competitive, to that end I watch Iron Chef every week, Mario Batali is a god. Problem is that while I appreciate the skill of the contestants I often find myself thinking I would never make those dishes because of the speed they are prepared and how much more flavorful all of the sauces and proteins would be if they were spiced, marinated, reduced, braised, roasted or simmered longer.

The tragedy for me is that I realize there is whole world of flavor that exists in 10-minute preparation that I am neglecting. So I am committed to rediscovering the beauty of two to three high quality ingredients fused at just the write moment to make something delicious and beautify quickly.

You will need:

- 8 oz Sashimi Grade A Ahi Tuna (Or if you are lucky enough to be in Japan Grade AAA)
- 2 Tbls High Quality EVOO, I Use La Cravenco- Les Baux de Provence, France 2006 from O & Co.
- Kosher Salt
- Fresh Cracked Pepper
- Baby Spinach or Watercress (ORGANIC!!! VEGATABLES ALWAYS)
- 1 Tomato
- 1 Ripe Pear
- 2 Tbls12 year Old Balsamic Vinegar
- 2 Tbls High Quality EVOO, I Use Crociani- Tuscany, Italy 2006
- 1/2 Tsp Dijon.

Season the Tuna with salt and pepper. Get the EVOO just smoking and add the Tuna to the pan and sear about 1 minute each side.

Chop tomato and pear as you wish. Mix balsamic, EVOO, Dijon, salt and pepper to a salad bowl and whisk until it is emulsified and thick. Add salad ingredients.

Serve the salad around the tuna and that’s pretty much it. Takes about 7 minutes from the time you season the fish to table.

posted in Food Geeks - 0 replies

Introducing myself

CarlaG — Sun, 22 Apr 2007 15:06:04 GMT

Hi new here. Just wanted to say hello to everyone. This looks like a fun place.

Carla

posted in Food Geeks - 9 replies

¡Science!

Milo — Thu, 12 Apr 2007 00:21:45 GMT

My boyfriend sent me this awesome site from the Exploratorium
http://www.exploratorium.edu/cooking/webcasts/index.html

There's all kinds of crazy cool food science in there... those are just the Real Player webcasts, but the whole site is super awesomeness. I can just imagine what it would be for kids 6-12!

xoM

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