Food Thread

Food, the one thing we can all agree (or disagree) on!! I'll take a stab at ... potato pizza! My latest craving. It sounds weird, but man is it good.

Haha, thanks Kim you beat me to it! I was gonna call it talk about your favorite foods...

Yes food.....I think its here to stay.

no way. it does sound weird. although there is one here with raclette and lardons which are little bacon cubes. raclette is stinky.

Patricia that's a very Sicilian dish I think you just mentioned and we call it escachata, it's so goood!

i'm allergic to wheat now so can't have pizza. so i've been making little rice cake pizzas. with emmenthal, tomato sauce, basil, garlic and salt. not very fancy but i have garlic on the brain lately.

What is raclette?

http://www.foodnetwork.com/recipes/loaded-baked-potato-pizza-recipe.html

hmmmmm........I might be tempted to throw some pineapple chunks on it for some reason.

I'm hungry now! going to get on making those chicken wings.

raclette is 2 things. 1 it is a stinky cheese. 2 it is like a fondu party. only instead of fondu you have a little cheese warmer thing in the middle of the table. everyone has their little metal cheese tray. you put your cheese and meat thing and whatever on your little tray and put it into the warmer in the middle of the table to melt it. you drink your white wine while you wait.

i think because it is dinner time here. ok here is a good recipe. pentade. basically a big noisy chicken. there is a farm not far from here. when you walk by it they all start squalking and follow you. freaky. stuff with leeks, onions, rosemary, thyme, lemon, butter, salt. put a couple of garlic cloves and maybe a little butter under the skin. put in oven. cook.

Cheesecake is the meaning of life.

I forgot - Kim, one of the chains (Little Caesars or Dominoes, don't remember which) makes a gluten-free pizza now. It's actually pretty good, but the crust is more "crackerish" than "breadish". Even so, I had one about a year ago and it tasted so good after a couple year's off wheat to actually have a slice of pizza.

Wait....you need a big noisy chicken? Is a big quiet introverted chicken not as tasty? OR is the chicken your dinner guest?

i've tried gluten free bread here. it seems like just dry bread with laxatives in it.

Ok raclette sounds Good!

pentads just taste a tiny bit more gamey than chicken, but you could use chicken. no problemo.

cheesecake is like ambrosia.

I choose not to eat wheat and so we make oat bread and seeded bread VERY tasty

Not keen on pizza unless homemade

Cheesecake could be eaten until the end of time..... I adore it, ALL flavours

Meringue. Oh heaven is a meringue and fresh cream

Blast! Really hungry now

....so...I was going to say............I agree with Sydne, Well I am totally against garlic cheese rice cake I am against rice cakes in all ways, look and taste like styrofoam...bleh.

Stinky cheese...why would you want too!!?

the more stinkier the more flavor. some cheeses you seriously can't have in your house. even behind closed refrigerator doors. when Camembert melts stinky but that one is pretty good.

Sometimes the stinky cheese is the best if you can get it up to your mouth fast enough before you smell it.

I have to figure out a cheesecake recipe with a wheat-free crust. I crave cheesecake. I LUST for cheesecake. Is it getting hot in here, or is it just me?.....

cheesecake with raspberry sauce

Steamed Crabs! 'nuff said!
I have a home in Baltimore and at the beach in southern Delaware.



~ Bill
~ US Pictures .com

I'm amongst the cheesecake lovers, but not all cheesecakes are good. It has to be creamy and plain with a lemony flavor. I found one many years ago in the Farmer's Almanac. Nothing I've had since was ever this delicious. It has been my daughter's choice of birthday cake and our Christmas dessert annually.

I like most everything but cooked vegetables. The only cooked ones I will eat are summer and butternut squash, corn, and spinach. Occasionally a few slices of carrots and wax beans. Not too many though.

My favorite beef is prime rib. I like turkey and love a New England clambake and most fish.

I could eat an entire rack of chocolate mint Girl Scout cookies.

Yeah, Bill, I could go for some of those....crabs and cheesecake.

I prefer crabs to lobster, but I won't say no to lobster either. Had a nice 2-pounder near Bar Harbor in June. I named him Fred. He had a cute little white barnacle on his forehead. He was delicious.

I'm still in trauma from a brussel sprouts incident when I was 9...

It was just two years ago, I discovered I could actually eat cooked cabbage with some butter, salt and pepper...and I'm 50 lol!

I like feta cheese but that's as smelly as I'll go with cheeses ;o)

I regret all the years I wouldn't eat fish because my mother used to cook the blocked frozen stuff when I was growing up and she used to waaay overcook it. Nothing is worse than rubbery, strong tasting fish. Now I love fish. You don't ever, ever overcook fish. And you don't eat that frozen blocked stuff (if anybody knows what I'm referring to).

My favorite meal of all time is a tray of steamed blue crabs with Old Bay on a kraft paper topped table, wooden mallet in one hand, cold beer in the other. Only downside is it takes hours.

This is my own recipe for a spicy hot, sweet & sour-style barbecue sauce that's great for baby back ribs, fajita-style chicken or flank/skirt steak and pulled pork or chicken. I also use it as a variation for my chicken wings sauce (half & half with Frank's Red Hot Sauce cut with butter).


BARBACOA CARIBE (yield: 4 1/2 quarts)

INGREDIENT MEASURE
Rice wine vinegar 1 qt. (32 oz.)
White vinegar 1 qt. (32 oz.)

Light brown sugar 3 lbs.
White sugar 1 lb.

Chili Sauce, Heinz 12 oz. (1 ½ cups)
Tabasco Sauce 6 oz. (3/4 cup)
Liquid Smoke 1 oz. (2 T.)

PROCEDURE

1) In a small (5 qt.) saucepot, combine the rice wine vinegar with the white vinegar; into this solution, dissolve ALL sugar and bring to a boil over medium heat; reduce heat and allow to simmer; reduce liquid volume by one-third;
____________________________________________________________________________________
2) Monitor the reduction carefully: In the 5 qt. saucepot, the liquid (73 oz.) should rise to the level of 3 ½ inches; the reduction will be complete when the level of the liquid has dropped to a measurement of 2 inches, about 2 ½ hours (CAUTION! The liquid will reach and maintain a temperature of 225 degrees during the course of this reduction);
____________________________________________________________________________________
3) Stir in the chili sauce and bring back to a boil, then simmer for another five (5) minutes; remove from heat;

____________________________________________________________________________________
4) Stir in Tabasco Sauce and liquid smoke.

I once helped my buddies eat a whole plate of Calimari (by mistake) in Naples, Italy once. We finished it off, and I told them we should order some more onion rings. They said "what onion rings, that was Calimari !" Lesson learned......it helps to be extremely drunk before partaking of food you don't like, then you can call it whatever you want. :)

cooked shredded cabbage with champagne (or white wine) and ham and sausage and etc etc

http://www.epicurious.com/recipes/food/views/Choucroute-Garnie-102386

yay patrick, now we're cookin.

I'm gonna try that one Patrick, thanks.
The cabbage sounds intruiging Kim.

I use digestive biscuits.....although they are wheat :(

Greg,

You post triggered a memory. My mother made a stew with squid. In Portuguese, it is called Lulas. Because we knew what was in it, my siblings and I wouldn't go anywhere near it. She made it for herself and my stepdad.

There is a podcast on This American Life, "Doppelgangers" where they tell a story about calamari. its pretty good. someone heard from someone... that calamari is sometimes made with pork bung as a substitute. they investigate this possibility. conclusion is basically, deep fried tastes like deep fried.

Calamari are great but Octopus is my favorite.

Mario,

I don't care what you put in your chicken wings I will eat anything you cook!

Patrick,

You can never have too much good barbeque! Thanks for the recipe, I'll have to try it.

Kim

I agree your cabbage sounds wonderful! I learned you can cook it in the micro with no water and it is delicious.

Janice,

I have been searching for a cheesecake recipe that duplicates the old "Worlds Best Cheesecake" we used to buy in No. VA grocery stores to die for (unfortunately they changed the recipe and it is no longer the same). The cheesecake would actually "ripen" in the refrigerator and get better and better. Well I think I may have found it! It seems Martha Stewart's NY cheesecake may have the magic ingredient; sour cream that ripens the cheesecake as it sits in the fridge. If that is what I grew up with then it is Amazing! What do you think Mario?

Mario,

That looks amazing! The fruits of living in a semi tropical state like Florida.

Ok I have a ton of eggs - my chickens have started laying, so I get about 4 or 5 a day right now. And whipping cream that needs to be used today. What do I make? And.... go!

I'm with suzanne on mario's cooking.

copied the bbq recipe for one day.

Heather, add some sugar and vanilla and you can make a custard.

Thanks Suzanne, every year during stone crab season the octopus is a bi-product that ends up in the crab traps, I made friends at my fish market and my butcher shop, it helps.lol

Patrick I use Franks wing sauce and 1 stick butter for my wings, great choice!

Heather, maybe a homemade Flan for those eggs( use 6 eggs), here is a link: http://www.tasteofhome.com/recipes/giant-flan

Speaking of Vanilla, I made 2 batches of my own vanilla extract, I will be adding to my spice inventory, one with aniejo Bacardi rum and Madagascar Bourbon Vanilla beans, and the other with Sky Vodka, both have been aging for 8 months now, every so often I open the bottles just to take in the aroma, amazing and so easy to make.

Suzanne,

Yankee Magazine has the same recipe I found in the Farmer's Almanac. I don't put any fruit on my cheesecake. I do grate chocolate (a kiss or Hershey's bar) over the sour cream. Very lightly though.
http://www.yankeemagazine.com/recipe/the-worlds-best-cheesecake

Janice,

Yes, I like the sour cream topping and a lemony flavor and is almost exactly what my mother and now I make. The Martha Stewart NY cheesecake has sour cream throughout the cream cheese body of the cake which makes it ripen, I hope (I think sour cream has live microisms and develops as it sits in the fridge). I can't tell you how amazing that cake was (never missed it not having any topping!) I've never had anything like it since but I am determined to find the recipe, I think real NY delis serve the same kind, hence the name.

I really like the simple New England take on foods and I am envious of your fresh fish. I am somewhat inland although the James River is close, the Chesapeake Bay is down from the James some miles at the Atlantic Ocean.

Abbie,

Living in or near London you probably get a lot of fresh fish which I find really cool about England in general. Also your cheddars are amazing, I think GB takes a more organic stand on commercially grown foods as does Europe which makes for good eating!

Mario,

I was recently looking at vanilla recipes, I need to order from you on E-bay vanilla beans for the upcoming fall. Tell me your company name again I know it has the word "Bombay" in it.

You are the complete gourmet! In fact I never realized what that phrase meant until just now and you certainly seem to fit the bill!

Heather, make a frittata! I've never made one, but I love to eat them. Load it with veggies, yum!!

Suzanne, email me your address and I will send you a sample! I would not want to be accused of marketing my spices here.lol

Thanks Suzanne for the compliment I appreciate it, I really don't consider myself a gourmet cook at all but more of a rustic cook much like my sculptures, I don't have a huge pool of culinary knowledge an the same goes for my art, I try and compensate by having a passion for it, I just enjoy foods and how it brings people together and was fortunate to have seen my father unafraid to be in the kitchen and also being exposed to many different cultures by family and by having lived in Miami many years added to the diversity , just a few here ,Argentina, Italian, Cuban,Colombian,Venezuelan,Haitian,Jamaican, Puerto Rican, Dominican and others. I always like to explore other countries traditional foods and the Peoples favorites dishes are usually a best bet.

Beet Risotto tonight using fresh beets from the garden - yum!

Mario,

You don't realize how much you know and how gifted you are! I noticed your sculptures today the people look like they have flesh and bones, everything has detail and movement. Thank you but I don't want you to spend money on me, you are probably the only spice seller with the name Bombay that comes from FL!

Heather,

How about pickled eggs, make your own mayo and hard boiled eggs in your salads.

@ Suzanne, those compliments won you a least some free samples,thanks!!! Here is a link it should make it easier to find me: http://www.ebay.com/usr/bombayspicecompany

Suzanne, I googled Martha Stewart cheesecake. The recipes come up. Does contain sour cream and several cheesecakes.

Now I want cheesecake. :)

Mario,

Just the truth!

Janice,

You look like it wouldn't hurt you, let us know how it turns out!