Foodies

[Lilith]

For some it's nourishment, for some it's a chore, but for some of us it's an art form. I love food. I love tasty food and pretty food. I love sweet foods and savory foods. I love fancy foods and down-home foods. I love to cook it. I love to look at it. I especially love to eat it. I even love to read about it. I have spent summers checking out cookbooks at the library. I am a foodie.

I beat myself up all the time about my love affair with food but the truth is it pleases me. It's as sensual an experience as is sex for me. Often I express my feelings with food. If I love you, and you visit me I will spend weeks planning just the right thing to cook for you. Not to impress you but to please you. Am I a culinary submissive?????? :p If we go out to eat I will try to pick the perfect place, or the perfect dish, or the perfect drink, to express how I feel about our relationship, or my mood, or a point I am trying to make.I love when food is presented beautifully and it tastes as good as it looks.

I'm a big girl and it causes great distress because it inhibits my urges to delve into this art with the gusto that I would if I were not. I wonder how many of you love food. I don't mean just any food, or that you just love to eat. I mean you love the world of culinary delights. That good cheese makes you weep with joy. Or that you actually rate a wing place by the quality of their blue cheese and crudites.

Well this thread is for us. Here we shall revel unashamedly. Pease post recipes, links to restaurants, pics of beautiful presentations, whatever you want to share that is food related. BTW Neige's tea eggs link was what inspired me to really start looking into foodie blogs so when I can't fit out the door blame her.

[Lilith]

http://www.cheekwood.org/Visitors/Pineapple_Room_Menu.aspx

This was where Scarecrow, Mr. Lil and the ladies had lunch one day. I ate the Tuscan Bread Bowl Salad. It was so incredible. I had not had white balsamic before and am now in love. The tomato trio consisted of ripe red, delicate yellow and grape tomatoes. Heaven.

[Fangtasia]

If I love you, and you visit me I will spend weeks planning just the right thing to cook for you. Not to impress you but to please you
OMG....assuming you love me *L*...I'm not eating for a week before i come visit you LMAO

[Lilith]

Ask Oldfart. I already know where I will take you for lunch http://www.foodgloriousfood.com/index.html

I've never been and I'm waiting for the 'just right' reason to. You would be the 'just right' reason.

[Fangtasia]

Ooooooo now that looks great. Best get to saving them upover pennies eh :D

[Scarecrow]

http://www.cheekwood.org/Visitors/Pineapple_Room_Menu.aspx

This was where Scarecrow, Mr. Lil and the ladies had lunch one day. I ate the Tuscan Bread Bowl Salad. It was so incredible. I had not had white balsamic before and am now in love. The tomato trio consisted of ripe red, delicate yellow and grape tomatoes. Heaven.


I had the Kentucky Hot Brown and it was as good as it sounds. And I hope you noticed that Mr Lil and I went with the ladies, not to see some stone markers in a row.

[Salacious]

Oh my... what a delicious find. I hope to see expansion in the thread and not my waistline.

I love food too. Read cookbooks for pleasure and take joy in preparing a meal when I know it's going to be appreciated. Will make special efforts to show my love with food as well.

The first thought that came to mind was the film and book... Like Water for Chocolate. A fabulous story surrounded with food and just as much about food as it is about love and life.

A recreated recipe from the film, which I admittedly have yet to try but so wish to is for the Rose Quail. In searching for the recipes I happened across this and just need the right opportunity to give it a go...

LIKE WATER FOR CHOCOLATE - ROSE QUAIL RECIPE

My husband and I recently made a delicious dinner by adapting the recipe for quail-in-rose-petal sauce found in the novel Like Water for Chocolate. The book gives the ingredients, but doesn't tell how to make it. We used chicken instead of quail and changed some of the other ingredients, and figured out on our own how to put them together.

Ingredients:
1/2 dozen red rose buds
1/2 cup of slivered almonds
2 garlic cloves
2 tablespoons of butter
2 tablespoons honey
2 tablespoons cornmeal
2 tablespoons anis

Chop the roses into small pieces and grind in blender with the almonds and garlic. Melt the butter and add honey. Stir the rose, garlic and almond mixture into the honey and butter. Add the cornmeal and anis. The mixture will be a thick paste. Use a spoon to spread onto the chicken. Bake the chicken as usual, basting if the coating gets too dry. The rose petals and anise will infuse the chicken with wonderful flavor.

Use additional rose buds or petals as a garnish when presenting the chicken.

After we ate we watched the movie based on the book for an unforgettable romantic evening.
.........................

Now that does sound wonderful. The idea of pairing it with the film even more romantic and sensual.

The next thing that popped into my head was my two favorite food blogs:

1. The Domestic Goddess (http://www.domesticgoddess.ca/)
2. Orangette (http://orangette.blogspot.com/)

[Oldfart]

And I hope you noticed that Mr Lil and I went with the ladies, not to see some stone markers in a row.

Errm, cough, DB and PF and I either went on a male bonding, spiritual exercise plumbing the immeasurable sadness of the war, or tripped over more tablets than than a PEZ factory.

[scotzoidman]

:rofl:

[gekkogecko]

http://lizardlich.deadjournal.com/110563.html

[Salacious]

This morning I happened across this and thought of Lilith, foodies, Pagen Fest... oh fuck ... PIXIES!

Burning Man: A foodie heaven (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/09/04/BAburningeat04.DTL)

Know that although the article is dated the experience known as Burning Man (http://www.burningman.com/) isn't.

[Neige]

BTW Neige's tea eggs link was what inspired me to really start looking into foodie blogs so when I can't fit out the door blame her.

Suuuure, it's always my fault. :p:p:p

I like to call myself an amateur foodie. Certainly I love food and eating and cooking and playing in the kitchen... but I've met a few people who are such better foodies than me that I don't really dare place myself in the same category.

I do have a slight addiction to food blogs though. :D Salacious I used to like Orangette - and indeed I think it was she who first got me so addicted to the blogs - but in the past year I find she's become less interesting, somehow. (Her husband sounds like my kinda man though, with his vinegar collection! :D) I have made this recipe (http://orangette.blogspot.com/2006/07/proper-pickle.html) for pickled red onions repeatedly though - they are absolutely fantastic. I've made the Domestic Goddess's cream of asparagus soup (http://www.domesticgoddess.ca/recipes.php?recipe=10026) and it was delicious... I also have her roasted pumpkin soup (http://www.domesticgoddess.ca/recipes.php?recipe=10121) recipe bookmarked and I'm hoping to make it this fall!

Nowadays, I think my favourite blog is Roots and Grubs (http://www.rootsandgrubs.com/). Amster has experience as a food critic (and he likes to write about his daughter Iris). Other blogs I enjoy as well are Chocolate & Zucchini (http://chocolateandzucchini.com/) (which is awesome 'cause it's got a French version too!) and Ice Cream Ireland (http://icecreamireland.com/). :D

[Neige]

w00t!!!!!! I am now the proud owner of a brand spankin' new cast iron skillet!! :D I will use it to make steak for my man tonight for supper!!!!!! :D :dance:

[scotzoidman]

w00t!!!!!! I am now the proud owner of a brand spankin' new cast iron skillet!! :D I will use it to make steak for my man tonight for supper!!!!!! :D :dance:
Make sure you season that skillet well before you toss that steak in there...else, the menu may change to shredded steak fajitas...

[rabbit]

One of my favorite BBQ restaurants in the whole wide world - Shorty's BBQ in Miami. Been going there since I was a kid.

Shorty's BBQ (http://www.shortysbbq.com)

[IowaMan]

I had the Kentucky Hot Brown and it was as good as it sounds.
I would absolutely love to try one of those! :thumb:

Shadozfire suggested I give this one a try on the grill for an easy dessert/snack. I gave it a go last night and it was yummy!

Not really much of a recipe to it, you just take some bananas and either M&M's or chocolate chips (I went for the M&M's), peel one side of the banana down and slice the fruit open. Put the chocolate goodness into the slit you have created and then fold the peel back over the banana. Wrap it in foil and put it on the grill for a few minutes.

I added some marshmallow creme to it and oh man, I was in HEAVEN!!! :slurp:

I'm sure you could throw in some peanut butter or even Reece's peanut butter cups if you really wanted. Hmmmm, I believe I'll give that one a go. :p

[wyndhy]

i am adding more cruciferous vegetables, legumes, and whole grains and oats to my diet. not only for thier obvious health benefits but also because of their abilities to block harmful estrogens and inhibit certain breast cancer growth. plus there is some research that shows a photochemical in crucifers that affect programmed cell death. recently i heard a recipe for crunchy kale.

wash and dry. cut into chip-size pieces, sprinkle with s and p and a spritz of olive or veggie oil. bake at 375ish for 15 minutes-ish. it get a nice nutty flavor. i think it sounds yummy and i'm gonna try it soon. i'll tell ya'll how it tastes

[Lilith]

This morning I happened across this and thought of Lilith, foodies, Pagen Fest... oh fuck ... PIXIES!

Burning Man: A foodie heaven (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/09/04/BAburningeat04.DTL)

Know that although the article is dated the experience known as Burning Man (http://www.burningman.com/) isn't.

I read a book called The Short Bus about ESE and they are going to BurningMan. Makes me want to go for the food but ummmm I do not camp.

[Lilith]

I would absolutely love to try one of those! :thumb:

Shadozfire suggested I give this one a try on the grill for an easy dessert/snack. I gave it a go last night and it was yummy!

Not really much of a recipe to it, you just take some bananas and either M&M's or chocolate chips (I went for the M&M's), peel one side of the banana down and slice the fruit open. Put the chocolate goodness into the slit you have created and then fold the peel back over the banana. Wrap it in foil and put it on the grill for a few minutes.

I added some marshmallow creme to it and oh man, I was in HEAVEN!!! :slurp:

I'm sure you could throw in some peanut butter or even Reece's peanut butter cups if you really wanted. Hmmmm, I believe I'll give that one a go. :p

Typical camping food. I remember making it as a kid. Keep in mind :D I don't *do* camping :D

[Lilith]

i am adding more cruciferous vegetables, legumes, and whole grains and oats to my diet. not only for thier obvious health benefits but also because of their abilities to block harmful estrogens and inhibit certain breast cancer growth. plus there is some research that shows a photochemical in crucifers that affect programmed cell death. recently i heard a recipe for crunchy kale.

wash and dry. cut into chip-size pieces, sprinkle with s and p and a spritz of olive or veggie oil. bake at 375ish for 15 minutes-ish. it get a nice nutty flavor. i think it sounds yummy and i'm gonna try it soon. i'll tell ya'll how it tastes I make Roasted Brussel Sprouts (http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html) that probably are very similar. I'm sure these would be very good for you. Don't be afraid to get them brown.

[Salacious]

I read a book called The Short Bus about ESE and they are going to BurningMan. Makes me want to go for the food but ummmm I do not camp.

I hear you there, my idea of roughing it includes running water and flushing toilets. ;)

[rabbit]

One of my favorite restaurants when I was in college:

Andrews Capital Grill (www.andrewsdowntown.com/capitalgrill.html)


and drinking establishments:

Bullwinkle's (www.bullwinklessaloon.net)

and place to go near campus to cure those late night munchies:

Sweet Shop (media.collegepublisher.com/media/paper920/stills/3d9765aa6c544-45-1.jpg)

[wyndhy]

bought brussel sprouts today, gonna try your recipe lil.

made the kale today too. i over-salted a little bit, but i liked it. totally tolerable way to eat it.:p my oldest loved it

[WildIrish]

Might I suggest edamame? Easily prepared and very nutritious. We've been eating them like they're going out of style.

[wyndhy]

soybeans are a no-no for me now. tofu and all that sort of stuff, too but oil and soy sauce are still ok, i think. something about the isoflavones and estrogen production (my cancer type has estrogen receptors on it, the estrogen feeds it) i'm not quite sure how it all works, frankly. i'm going to meet with a nutritionist who specializes in this type of stuff, eventually - to learn more than i can from google.:D there's too many differing opinions and studies.

[Lilith]

I heard soy was not a good idea for some tumors. Have you ever grilled squash or eggplant? I soak in Italian dressing then grill. So yum.

[wyndhy]

sounds like sumpin' hubby would like, too. he likes being smothered by a little italian.:D

[lakritze]

"Aproach Love and Food with the same Gusto." Somebody said that,or should have. As Wolfgang Puck says, "Live,Love,Eat" Right now I am enjoying the foods of Spain. I love making Paella,and all of those delightful Tapas. YUM..... Just bought the Bible on Italian frozen deserts, compleat with the trinity: Gelato,Sorbetti,and Granite. Guess I'm a amateur foodie,or at least,I'll never starve.

[Neige]

These (http://www.nordicware.com/store/products/detail/pumpkin-patch-pan/B2E2F2C2-C0FF-102B-9706-00137233C6B0) are so pretty!!!!!!!!!!!

[Lilith]

They are so cute. I have a huge individual bundt cakes pan from Pampered Chef. I think I will make pumpkin bread in them.

[Neige]

I made this (http://www.epicurious.com/recipes/food/views/SILKY-COCONUT-PUMPKIN-SOUP-KEG-BOUAD-MAK-FAK-KHAM-104372) the other night (using butternut squash) and it was fantabulous.

Last night I made burritos and I put hot Spanish smoked paprika in the meat sauce and it was just divine.

[Lilith]

I'm a pumpkin whore :D

[jseal]

Sometime this month, many of the food items you purchase will come with labels that identify the country where they were produced. Get ready for even more fine print to read in the grocery store! A 2002 law requiring country of origin labeling (COOL) takes effect by the end of September. Now, in many cases, you will be able to know where your food comes from.

[Oldfart]

I'm a pumpkin whore :D

Have you seen my pumpkin costume?

[wyndhy]

Sometime this month, many of the food items you purchase will come with labels that identify the country where they were produced. Get ready for even more fine print to read in the grocery store! A 2002 law requiring country of origin labeling (COOL) takes effect by the end of September. Now, in many cases, you will be able to know where your food comes from.
but ignorance was blissful...

[Neige]

My nose is running from the capsaicin in the air - I'm making harissa! :D

[Neige]

Sometime this month, many of the food items you purchase will come with labels that identify the country where they were produced. Get ready for even more fine print to read in the grocery store! A 2002 law requiring country of origin labeling (COOL) takes effect by the end of September. Now, in many cases, you will be able to know where your food comes from.

Food labeling is set to change in Canada too (http://ca.reuters.com/article/domesticNews/idCAN2141993820080521) - but it applies to domestic food.

[cutsdean]

http://www.bbc.co.uk/food/recipes/advanced_search.shtml

My first stop when looking for any receipe, excellant search engine, a binder system to keep all of your recipes together and thousands of recipes to choose from

Well worth a visit

[Lilith]

Thanks cutsdean! I will check it out.

[Neige]

Tomorrow (and on the weekend) I am not only cooking for Wilderness and his parents, but his maternal grandparents as well. I was warned that the grandfolks don't eat spicy and are very meat and potatoes people. I'll be making a roast Saturday, I think, but I'm still figuring out what to make tomorrow. All I know is I'm making these zucchini pickles (http://www.thewednesdaychef.com/the_wednesday_chef/2008/08/zuni-cafes-zucc.html) to eat with it! :D

Today I'm also making these tomatoes (http://www.bonappetit.com/magazine/2008/09/pomodori_al_forno?changecurrentdate=true&date=2008/08/05). Wilderness and I will be having some tonight in a sandwich with arugula, bacon and brie.

[Lilith]

those tomatoes look heavenly

[Lilith]

Your tomato ideas inspired me. I think I am going to work on some of this on the weekend http://www.domesticgoddess.ca/recipes.php?recipe=10136

[Neige]

Your tomato ideas inspired me. I think I am going to work on some of this on the weekend http://www.domesticgoddess.ca/recipes.php?recipe=10136

Ohhhhhhh. That looks good too.

My tomatoes were incredible - I've still got plenty left too for something on the weekend...

[Neige]

I am the very proud new owner of a J.A. Henckels fine edge forged Granton Santoku. :D

[wyndhy]

sweet. new cutlery rocks!

some of my family members have chipped in and hired a personal chef to cook up a bunch of meals (3 homestyle ones and 6 more entree type ones to be exact) to help out with the daily grind around here during chemo. (how awesome is that, btw!) we met with her and told her what we liked and didn't and instead of choosing each meal, we asked her to plan a menu. she's been here once already. cooked, cleaned up her stuff, packaged it all up and left. she's sooooo nice too. anyway, she just sent us the menu for the entrees and one of the things on it is mojito chicken. i can't wait to taste it.

[Lilith]

yum. I have made margarita chicken but am curious about the mint flavor that would be in a mojito. Can't wait to hear about it!

[Lilith]

I bought some really ripe Romas and am about to go dry them. Wish me luck!

[Salacious]

Tomorrow (and on the weekend) I am not only cooking for Wilderness and his parents, but his maternal grandparents as well. I was warned that the grandfolks don't eat spicy and are very meat and potatoes people. I'll be making a roast Saturday, I think, but I'm still figuring out what to make tomorrow. All I know is I'm making these zucchini pickles (http://www.thewednesdaychef.com/the_wednesday_chef/2008/08/zuni-cafes-zucc.html) to eat with it! :D

Today I'm also making these tomatoes (http://www.bonappetit.com/magazine/2008/09/pomodori_al_forno?changecurrentdate=true&date=2008/08/05). Wilderness and I will be having some tonight in a sandwich with arugula, bacon and brie.Neige, those pickles sound similar in taste to bread and butter pickles, would you compare them that way? They sound divine.

I've had apples on my mind and made my Sour Cream Apple Pie this weekend.

Sal's Sour Cream Apple Pie
This pie requires only one crust, use your favorite pie crust recipe. This recipe makes one pie.

Preheat oven to 400 F.

Mix together:
2 Tablespoons flour
3/4 cup sugar
1/8 teaspoon salt

Add and mix in:
1 egg, unbeaten
1 teaspoon vanilla
1 cup sour cream
1/4 teaspoon nutmeg

Add and fold in:
2 cups diced apples

Topping:
Mix together the following until it resembles a crumbly mixture
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup flour
1/4 cup butter

Pour the pie filling mixture into your crust. Bake this at 400 F for 15 minutes.

Reduce heat to 350 F and continue to bake pie for another 30 minutes.

Remove pie from the oven and sprinkle the topping over the top of the pie. Return the "topped" pie to the oven and bake another 10 minutes at 400 F to get a nice golden brown "top crust."

Enjoy! I know we did.

[Salacious]

“Salt is the only rock directly consumed by man. It corrodes but preserves, desiccates but is wrested from the water. It has fascinated man for thousands of years not only as a substance he prized and was willing to labour to obtain, but also as a generator of poetic and of mythic meaning. The contradictions it embodies only intensify its power and its links with experience of the sacred.” ~ Margaret Visser

Not sure if any of you shake it on... but I found this site fascinating. (http://www.saltistry.com/)

I am *so* wanting to try the Salish Smoked Salt (http://www.saltistry.us/catalog/i18.html). I think it's just what my grilled foods are craving.

[Neige]

"In America, if we are what we eat, most of us are fast, cheap, and easy."

This article (http://www.grist.org/advice/chef/2008/10/30/) criticizes KFC and advertising in general, while proving that making a home-cooked meal is neither as expensive nor as time-consuming as the fast-food industry and even American culture has tried to portray it.

[Lilith]

It's an op ed sort of piece and he stole the fast cheap easy quote and did not reference it. Who exactly is the "American culture" that you feel is portraying the fast food industry as an answer to anything? Where I live people cook dinner. It's done with love and quality which is not always fast and easy. Nor should it be.

There are many rural places in the US that still do not have fast food restaurants. I'm not saying that the fast food industry has not run rampant. I'm saying not all of American culture has fallen under their spell.

[Neige]

Maybe I've been talking too much to PantyFanatic! :rofl:

(I was not only referring to the people of the United States when I said Americans, but to those of North America.)

[Lilith]

Well he should just get a coffee nicotine IV and skip the rest :p

[dicksbro]

One of my favorite restaurants of all time is called the Bella Vista. It sits atop the coastal mountains (about 2000' up) near Half Moon Bay. Their website is at http://www.bvrestaurant.com/. When I used to make frequent trips to California (before I retired), I tried always to visit them if I was anywhere near San Francisco, San Jose or Redwood City. Wonderful!

Oh, yeah, another great restaurant in that area is La Mere Michelle (http://www.lameremichelle.com/) in Saratoga, CA. French food in a very romantic setting. :thumbs: (Wine is a bit pricey, but the foot is fantastic.)

[Neige]

I just made my own mayonnaise for the first time!!!!!!!!!! w00t! I whisked by hand and broke the mayo the first time I tried, but added another yolk and fixed it! I do believe next time I'll try this tip I just found here (http://www.wikihow.com/Make-Mayonnaise):
"Using a hand-held immersion blender makes this task very easy. Crack the eggs in the container you plan to use to store the mayonnaise--a clean generic salsa jar works perfectly. Add the vinegar, mustard, lemon juice, oil, and seasonings. Plunge the immersion blender into the container, then turn on high. The bottom of the mixture will turn instantly into mayonnaise. While the immersion blender is still running, very slowly lift up the blender to incorporate all of the oil." It sounds so much easier!!!

[Lilith]

I have always wanted to make my own and flavor it. Cool Neige.

[IowaMan]

I've always hated mayo but that's pretty cool that you were able to make your own Neige. I've always heard that was a very difficult thing to master.

And stop it DB! I already wish I was out in San Francisco. :(

[dicksbro]

I guess I should have listed tenderloins or tenderloin pizzas at Schooners, shouldn't I. Sorry, IM. :(

[IowaMan]

I guess I should have listed tenderloins or tenderloin pizzas at Schooners, shouldn't I. Sorry, IM. :(
Then I'd have missed Morton! :rofl:

Oh, I'm a piece of work aren't I? :p

[Neige]

The only problem is that it makes quite a bit to have to eat within a few days... Unfortunately it doesn't keep as well as store-bought.

[Booger]

Neige I told you it wasn't that hard but it will build up your muscles if you do it a lot.

[Neige]

I'll have to practice whisking with my left hand too if I keep doing it by hand, so I don't get unevenly muscled. :p

[Salacious]

I was looking for appetizer ideas today and happened across a darling of a blog, which addresses cooking, photography, homeschooling and a few other assorted topics, the darling owner and operator of this blog is Ree Drummond, The Pioneer Woman (http://thepioneerwoman.com/). She has great style and delivery, and her recipes sound fabulous.

I've definitely put her Retro Holiday Bacon Appetizers (http://thepioneerwoman.com/cooking/2007/12/flashback_1981_-_holiday_bacon_appetizers/) on my must try list along with her Christmas Rum Cake (http://thepioneerwoman.com/cooking/2008/12/christmas-rum-cake/).

It was such a fun site to visit I had to share it.

[Lilith]

I am hunting the best and easiest cookie recipes. I am going to a swap party.












A cookie swap that is :D and I need to make 7 dozen cookies.

[Salacious]

Lilith take a peek here (http://thepioneerwoman.com/cooking/2008/01/cookie_dough_and_candy_/). They look pretty darn easy. ;) Good luck lady.

[Lilith]

Excellent! Thank you.

[Neige]

Ahhh... Food porn... (http://foodporndaily.com/)

[wyndhy]

yum. I have made margarita chicken but am curious about the mint flavor that would be in a mojito. Can't wait to hear about it!
meh. i was un-impressed. it may have been better served right away. she vac-sealed it in the sauce and the breaded chicken was no longer crispy. the texture was a bit off. the flavor was ok.

[Neige]

I want one of these (http://www.worldwidefred.com/spiltmilk.htm)!!! :D:D:D

[PantyFanatic]

:)

[Lilith]

I want one of these (http://www.worldwidefred.com/spiltmilk.htm)!!! :D:D:D

Thos are darlin' precious cute.