I'm obsessed with balsamic vinaigrette. I know I'm late, but man. What for are you currently obsessed with?
A's Do Mar tuna in olive oil. Agositna Recca capers in salt. Also the lard I get from my butcher.
Dill spears, sambal oelek, chimichurri and the green sauce from Halal Cart chicken.I love vinegars too but balsamic is too sweet for me. I like the throat burn after a good swig of RWV.
I prefer tripas, as well as lengua and cabeza, as a burrito rather than soft taco. Fantastic flavors. Not many place make them
I'd eat those lovely chitlins in a burrito too, but haven't had that offered in any menu in Kansas City. I love cabeza, as well. Tongue is lovely, not sure why it's considered an adventurous dish, I admit tripas are definitely organ-meat territory, but tongue just seems mild, tender, and beefy (or lamby or whatever).
Calves tongue is luscious stuff. I used to prepare it all of the time and slice it for sandwiches.
fldh - oh please no college binge-drinking stories, this is supposed to be about food.
Much different texture. A bit spongy but sliced thin it is not too noticeable. Very flavorful stuff. Preparing it is not for the faint hearted though. It involves stripping a membrane off that covers the entire calves tongue and simmering the calves tongue for quite some time(kind of like a science project/experiment). To me the flavor is as delicious as really well prepared brisket or tri-tip. FH...find a place that sells battered fried seasoned chicken livers and try one or two. If you still find the texture too revolting then at least you tried. My adult son gets pale and begins to gag if he sees me cooking or eating poultry livers. He gladly inhales calves liver with onions.
Teague - that's weird, as you can find that in STL in lots of places and I always thought KC would have a more Latino influence.
I am sure I could ask for a tripas burrito. But I love little fresh corn tortillas so never bother. I am a bit curious about southern-style fried chitlins, since I love tripas so very much. Not sure they are to be had here.
Where we live (NorCal), lengua, cabeza, tripas, etc. are at all the local spots.
@Teague, I don't get the aversion to tripe at all. To me, it's far more 'benign' than the things I mentioned above.
I can see how some people wouldn't like it - tripe (as in stomach) and tripas (as in chitlin) both have a barnyardy quality, sometimes less and sometimes more. But I personally love the stuff. I grew up eating organ meats though, mostly liver but I have been eating menudo since a fairly early age, college I guess, think I first had menudo in 89 when I was living in Austin. Just discovered the tripas recently.
I've never heard of a sour pickle - is it different from a dill pickle? How so?
internet is my friend, so i looked it up: "Dill pickles are made with a brine, vinegar salt etc and immediately preserved, Sour pickles are FERMENTED so they're actually 'soured'."
now internet may be a lying friend, so i'll wait to see if the chowhound arena gives this answer a thumbs down.
Apparently you've never been to a Jewish deli or seen jars of them in a market. Dills are not sour.
Sour pickles, naturally fermented, are rich in probiotics and nutrients. Making sour pickles is very easy using only salt, water, pickling cucumbers and spice.
I especially enjoy Jewish delis that offer a bowl of both, as I patiently await my order.
I grew up in Jewish delis - just never noticed anything other than the new pickles - and the tomatoes - honestly, there could have been little shoes in those bowls and I wouldn't have looked past the new pickles - my favorites.
Steaming food in my bboo steamer, Breakstone's Greek Yogurt Sour Cream and trying to minimize food waste.
Pressure cooking and kombucha. Not together.
brussel sprout hash
shredded brussel sprout and onion saute as a pizza base
Lime Gimlets made with fresh lime and just a splash of Roses
My friend's eggs from her chickens in any form but mostly deviled
Thank you for this foodiex2! I made an enormous batch of brussel sprout hash (all I did was caramelize a couple of sweet onions and then added a LOT of shredded brussel sprouts and cooked until the veggies were soft.) I used it all week. It was good on its own. It was good scrambled with my eggs in the morning. It was good in a bowl of homemade chicken broth. Loved it and it was super easy!
Rice Bran Oil and my new Carbon Steel Wok - frying is a whole new ballgame.
truffle salt and vietnamese baby clam and pork with sesame cracker http://www.binhtheredonethat.com/2012...
it is indeed. i find i gravitate to it and to this Lao crispy rice ball salad with sour sausage when i get that craving for complex flavors that are savory and bright with aromatics. http://concasse.blogspot.com/2010/01/...
when i take each bite, i go to my "happy place," funnily enough. the flavors just make me happy.
THAT just got saved! I'm curious about the rice crackers. There's no picture but they sound large, not what I'm accustomed to. I really want that NOW. Thanks.
Cheese making and slow cooked pork.
Crispy Baked Asparagus Fries. Scrapple (had to have it shipped from PA. No one in North Idaho has ever heard of it. Haven't had it for 30 years. Now I'm drowning in 8 lbs of it. Will probably last me another 30 years. But I'm enjoying every bite of it. LOL)
More about the asparagus fries please? A coating of some sort or just oven roasted?
Crispy Baked Asparagus Fries
Ingredients:
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Directions
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.
Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.
Husband loved them!
Cauliflower
Peanut butter
Avocados, I am loving them.
I have had a slice of toasted pumpernickel with some avocado and a little salt every morning for about a week. Oh my so good , and a very filling breakfast.
a mighty fine breakfast, indeed. i just add a fine mist of lime juice to that, and somehow it makes it seem more "avocado-y" (pardon me getting all technical on you).
During my pregnancy I ate 1/2 an avocado with xtra sharp cheddar on toast every day for breakfast. It's still a go to breakfast. And surprise surprise my son loves avocados!
Colored cauliflower that I get at the farmer's market. I've gotten purple and orange ones so far and just roast them like I do other vegs, with olive oil, dried/crushed thyme and just a light sprinkle of kosher salt. More nutritious than regular cauliflower and so pretty on the plate.
Hi daislander,
This was my obsession not too long ago. What do you make them in?
Im using big old glass jars. Not a wide enough top but will do for now. I'm using a small plate and then a bag filled with saltwater to cover the top. I don't have a crock and like the glass so I can see whats going on in there.
Any tips? Im also using a vegetable starter. Actually found some in a store.
At the mo it's Nasi Lemak. I'm slowly working my way round London trying it at all the places that do it. I also learned to make it the other week after the Malaysian cooking class agreed to add it to their roster when I enquired why they didn't offer it, so I guess you could call it an obsession, my missus certainly does.
Thyme. S'mores.
Odd looking vegetables that I can grow in my garden (various colors and shapes.) I just ordered Peter Pepper seeds.
Rosemary lemonade vodka cocktails
Dried heirloom beans-which have officially made me hate all canned beans and spoiled me for good.
My new semi savory breakfast smoothie: blitz together 1 peeled cucumber, 1/3 of a red grapefruit, 1/2 bunch cilantro, lots of fresh spinach, a handful of pineapple chunks and black pepper. Really refreshing and bright.
Pressure canning
lactic acid fermentation
dehydrating
baked goods made with home milled flour
my ankarsrum mixer
meyer lemons (husband is getting annoyed I think with all the lemon action in the kitchen)
my Vitamix and the things I can blend in it
yes autumm - in fact just about all things citrus. always with the citrus here.
I keep buying pomelos the size of my head in chinatown! I've made this salad for lunch a few times now and really love it:
http://www.seriouseats.com/recipes/20...
Meyer lemons...Mmm.. and blood oranges right now. There are few things that are not improved with these beauties!
Beef jerky..marinating right now.
oh ipse, be honest - that isn't 'current' in the sense of new.
sure it is. during lent, the filet o fish is buy one get one free.
but not everywhere this year, imagine my disappointment last week - at least the fries I settled for were fresh out of the fryer.
alka - I was just teasing, as for ipse a FoF seems to always be on the horizon.
ipse has a deep-rooted connection to filet-o-fish, and i would not be surpised if she didn't have this on her wall in the kitchen.
http://www.youtube.com/watch?v=6bJOIq...
i remember seeing these fish plaques in CVS, and setting them off all at the same time. LOL
Hey, get jiggy wit it (REMY is local, and very, very funny): http://www.youtube.com/watch?v=Q5H7IY...
How cool it would be to have an obsession that can be satiated for $1.69.
I keep forgetting that!!!
Nuts and nut butter. I have never really been a fan but now I can't get enough. My last shopping trip didn't yield much real food but there was a lot of nut butter in the cart so I guess that's what I'll be eating this week.
TJs Sriracha. I don't really like the Huy Fong brand but I can't stop squirting this brand on everything.
Fried chicken skins drizzled with a bit of honey and Frank's Hot Sauce. Had it last summer at Husk in Nashville, TN. Got home and had to make it.
Come over sometime. I'll make you some.
http://chowhound.chow.com/topics/739272
I want through the chicken skin candy phase a while back. A stressful period for my Hygentist. And dentist.
Truffle honey from Italy.
Making homemade pizza. Expanding to try scacciata today, a hometown specialty and favorite.
Valrhona Dulceys. I have a dwindling 6 lb. plus bag of them, that's how much of an obsession they are!
http://www.valrhonaprofessionals.com/...
fava beans.
i just tried Porthos' roasted fava bean recipe and it looks like i'll be making that daily for a while. . .
Currently, its making everything Asian style ...loving sesame oil, rice wine vinegar,and peanut sauce on any vegetable or meat!
Got gorgeous artichokes at Costco...4 in a bag...stuff them
with the bread crumb recipe snatched from Freida's Produce web site. Tooooooo good! We are now on our
8th arti. of the season and will be making this as long as they show up at Costco.
Orange Blossom - love adding this to just about everything..cookies, vinaigrettes, oatmeal, bread pudding, etc.
Shibazuke - Japanese pickles. Amazing in temaki hand rolls and home made sushi.
Dumplings - with wonton wrappers the possibilities are endless..
Home brewed hard cider/cyser (35 gallons since December,most of it is ageing ) and Macaroni and Cheese!
DIY. In no particular order: homemade yogourt, microgreens, tofu, indian cheese, bread, granola. If planning for my garden does not keep me busy more to add to the list.
they need to make little packets, like the "chinese" duck sauce.
Is that the one in the tub? I love it too!
I don't get it in a tub...small plastic jar with a bright green top.
http://www.iherb.com/huy-fong-foods-i...
I've always used bars of S&B curry sauce. Is there another brand that's better?
Almond butter.....
Anchovies....
Medjool dates....
brussel sprouts roasted with olive oil, LOTS of sliced garlic and sea salt Roasted until almost black. Cant get enough! Have them with dinner, for a snack, or as lunch!
Hmmmm....I like this idea. I had stopped roasting brussels sprouts as I hadn't seen anything really good at the farmer's market and frankly, was tired of them. But oh boy, "lots of sliced garlic and sea salt" sounds really good right now. Thanks.
A little duck fat and a splash of balsamic makes them better still. I can make a meal of them.
Another great idea! I don't have duck fat but do have some rendered chicken fat in the freezer.
Thanks!
sometimes I'll toss in slivered almonds or pine nuts. bacon or pancetta if I've really got a bug up my ass.
Roasting sprouts tomorrow night...YUM!!!!!
(My current obsession...above...is roasting just about any veggie...)
Seville oranges with roast pork or lamb
Meyer lemonade with black pepper
Calamansi cocktails...
If this winter refuses to end, at least I'll enjoy the seasonal produce a little while longer.
Sorry to be late, Jerseygirl & Katyeyes....yes that's the recipe and it is a dozie. Waaaay good.
Why do people use that please? I know nothing about.
It's basically deactivated yeast. For vegans it provides much needed vitamin B12 which plants are not a source of. In addition it's high in protein, is a complete protein and high fiber. Lastly it tastes good IMO! Some compare it to parmesan but that it definitely is not. It's a source of glutamate so like other glutamate sources it provides umami. I love it on popcorn but also love to mix it in other dishes-soup, sauteed greens, gravy, eggs. You can buy it in the bulk bins at whole foods if you wanted to try it without buying a whole container.
Oh yes! I love it and use it almost daily in something. I just had some in my scrambled eggs with butter for breakfast. It is easy to mix into almost anything for a glutamate (umami) punch. I tend to run low in iron and vitamin B12. It really helps.
Also, good for my dogs! I sprinkle some in their food for extra vitamins. They think it tastes like cheese! Lol.
Thanks both of you.
parsley (tons of it)
pairing related species (carrots with coriander, Brussels sprouts with radishes and mustard)
fresh hot sauces
getting the garden ready
It's a gel made from a fiber-rich tuber known as konjac. The traditional type of noodle is made from konjac flour and water. The texture is decidedly chewy, perhaps too much so for the American market, so the major market brands here have added tofu to the noodles to create a more yielding texture without adding additional carbohydrates, but traditional shirataki noodles are still available at Asian and some health food stores.
In retrospect my post was unclear. I know what they are but thanks for the information. I buy the traditional noodles without tofu at the Asian market. By "not sure what it is" I was referring to not sure why I am obsessed with them, rather than what they actually are made of.
i liked learning that info. thanks jungmann. (see -- these are the side benefits on chow -- you never know who might be able to use your info or learn something new. ;-).
Tajin. I have been putting it on everything. Tomatoes cucumbers mangos apples but my fave is pineapple.
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