think tank forum

art and poetry » food

nestor's avatar
11 years ago
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nestor
nestor
asem i noticed you had a post on food on your blog

i wanted to make this post for a long time but i could figure out what section to post under!

my current gf brought me into foodie culture and i'm lovin it
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
food is kind of like art :).

regarding baking, I've made apple crisp, banana bread, and brownies recently. I marinaded some tofu, coated it with bread crumbs, and fried it in vegetable oil the other day too. that was pretty good and a hell of a lot cheaper than buying Boca fake chicken patties or other fake meat products.
lucas's avatar
11 years ago
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lucas
i ❤ demo
i'm totally digging on the placement of this thread

one thing i miss about having me own place is having all my badass kitchen gear and awesome foodstuffs

though i haven't had an appetite lately :(
nestor's avatar
11 years ago
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nestor
nestor
much more could probably go in the "art" category but that's why we have the others.

i don't have a huge appetite either, and thus i get a pretty sizable amount of my caloric intake from alcohol. high quality alcohol, but alcohol none the less. it's definitely one of my more unhealthy practices.
lucas's avatar
11 years ago
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lucas
i ❤ demo
what's the drinking age in ON?
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
i get the drunk munchies so bad. if i get drunk i can eat a six pack and a lbs all by myself. i cant even do that sober after not eating for a day and a half.
lucas's avatar
11 years ago
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lucas
i ❤ demo
haha

you may have to explain the concept of "a six pack and a pound" to our nor'easter friends.
lucas's avatar
11 years ago
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lucas
i ❤ demo
damn, urban dictionary is on it: http://www.urbandictionary.com/define.php?ter … nd+a+pound
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
haha i love the definition

"6 shitty tacos and a pound of potato Ole's from toxic john's."
nestor's avatar
11 years ago
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nestor
nestor
drinking age is 19 in on, 18 in most of canada
lucas's avatar
11 years ago
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lucas
i ❤ demo
it's 19 in BC i think
nestor's avatar
11 years ago
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nestor
nestor
hmm, wiki tells me 18 in alberta, manitoba, and quebec. 19 everywhere else. whoops
DaGr8Gatzby's avatar
11 years ago
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DaGr8Gatzby
Drunk by Myself
3 words ...

Spicy Grilled Cheese
andyp's avatar
11 years ago
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andyp
nothing is wrong - what are you scared of?
recently got a recipe for pesto from my italian photo teacher. he grows fresh basil and let me harvest a big batch. excelent with parmesan cheese and crumbled sausage over penne pasta. yum-o
nestor's avatar
11 years ago
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nestor
nestor
my weekday meal is generally italian linguine, with garlic++ olive oil dressing and some raw vegetables. it's pretty cheap, quick, tasty, and goes well with whatever else you have around.
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
take a piece of ham and roll some cheese up in it
phi_'s avatar
11 years ago
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phi_
... and let the Earth be silent after ye.
I've become a sort of wizard with Ramen. Cheap food base, throw in anything you have around and voila!

... is there a Ramen recipe thread yet, because that would be awesome.
lucas's avatar
11 years ago
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lucas
i ❤ demo
i'm pretty sure there is no ramen recipe thread
andyp's avatar
11 years ago
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andyp
nothing is wrong - what are you scared of?
made ramen pancakes.. didnt taste good at all.. i dont reccomend it, unless you have a good recipe i guess :)

used 2 packs of ramen, 2 eggs, and some teryaki sauce.. turned out really dry and nasty.
lucas's avatar
11 years ago
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lucas
i ❤ demo
gross
phi_'s avatar
11 years ago
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phi_
... and let the Earth be silent after ye.
ap, how did that EVER seem like a good idea?
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
oh my god that is disgusting.
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
I dont think your calling in life is to be a cook ap
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
* Ingredients 1 can of store brand chili
* 2 packs of ramen — (I like Hot and spicy or beef)
* 4 pieces of bread
* some butter
* 4 slices of processed cheese
* Accent food seasoning. (THIS IS A MUST)
* Chopped onion

Make the ramen like normal and drain off water. Add flavor packet to the noodles and begin heating the chili. Make two regular grilled cheese sandwiches. Grab two bowls, put one grilled cheese in the bottom of each bowl. Dish noodles into each bowl on top of grilled cheese and top with chili. Sprinkle with ACCENT food flavor enhancer and sprinkle the chopped onion on top. Eat one bowl now and put the other in the fridge. When you get hungry again later, microwave the second bowl for about a minute and eat it. IT TASTES MUCH BETTER once it has been cooled then reheated.

gonna try this one tonight
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
that sounds so disgustingly good.
phi_'s avatar
11 years ago
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phi_
... and let the Earth be silent after ye.
I agree...
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
its pretty good, give it a try
phi_'s avatar
11 years ago
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phi_
... and let the Earth be silent after ye.
Oh, I am.
nestor's avatar
11 years ago
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nestor
nestor
i'm sipping some aberlour 10 yr

fantastic
lucas's avatar
11 years ago
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lucas
i ❤ demo
i had a balvenie 15 yr last night, and i wasn't that impressed

the glenlivet 18 yr was well worth the price difference, in my mind
nestor's avatar
11 years ago
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nestor
nestor
speyside ftw. i'm a big fan of smooth whisky

glenlivet is some classic stuff

i'm not hardcore enough for cask strength balvenie :D
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
makers mark, 15minute, delicious
lucas's avatar
11 years ago
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lucas
i ❤ demo
every time i take maker's to my dad's house, he makes some snide comment about bourbon then drinks it anyway.

i wish i could afford good cognac and scotch more often..
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
cognac.............just reminds me of the ladies man.
nestor's avatar
11 years ago
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nestor
nestor
my landlord just had my house over for dinner... it was fantastic. it was practically a braai night (we had lamb, chicken, beef, pork, and more beef). he was in toronto the other day and got some cask ale in a big 1.9l jug... needless to say it was a fantastic meal.

he turned out to be a real chill dude- educated as an urban planner, got an mba, got teaching degree, traveled all over canada & europe, and dispensed wisdom to us. good times
nestor's avatar
11 years ago
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nestor
nestor
FRENCH FRIES AND MAYONNAISE
pls
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
that sounds like fun.
nestor's avatar
11 years ago
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nestor
nestor
the most fun

it hurts the heart though

i had a dream that i had a heart attack the other day... damn
nestor's avatar
11 years ago
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nestor
nestor
mesmerizing mango video

http://www.youtube.com/watch?v=-6dPnL0uJho
lucas's avatar
11 years ago
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lucas
i ❤ demo
i can't eat anything :(
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
how come?
lucas's avatar
11 years ago
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lucas
i ❤ demo
i don't know. whenever i eat things i have intolerable pain. i might have a bowel obstruction.
dannyp's avatar
11 years ago
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dannyp
dʎuuɐp
dude i remember my mangos being cut like the first two steps, then sliced into a grid keeping the skin intact and pushing the skin in so you can eat the pieces in cubes from the skin :P
dannyp's avatar
11 years ago
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dannyp
dʎuuɐp
http://www.youtube.com/watch?v=lvLdPjpELyU

ok on the second part you can see what i'm talking about, except his slices are narrow!
nestor's avatar
11 years ago
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nestor
nestor
i eat mango skin
nestor's avatar
11 years ago
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nestor
nestor
dicing mangoes is wack!

but i liked that dudes style
nestor's avatar
11 years ago
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nestor
nestor
i made my first three course meal on christmas eve!

1. arugula salad with marinated mushroom vinaigrette
2. linguine alla carbonara
3. beef filet with cornichon mustard tarragon sauce

mmm. beef was on the rare side for my family but i loved it. salad was a little soggy too. oh well.
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
awesome! be proud!
lucas's avatar
11 years ago
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lucas
i ❤ demo
salmon is one hell of a fishy fish. :(

cajun (not quite blackened) salmon
steamed peas and corn
2004 saviah "big sky curvee" (columbia valley, merlot/cab sauv/cab franc)

wine pairing isn't quite spicy enough, but luckily it does have plenty of tannins to keep up with the cajun spices. :)
nestor's avatar
11 years ago
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nestor
nestor
sounds nice. i need to develop my appreciation for spicy food...

i'm all about the beefy cabernet sauvignons.
lucas's avatar
11 years ago
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lucas
i ❤ demo
yeah, i love bordeaux wine. cab/merlot mixes are great!
nestor's avatar
11 years ago
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nestor
nestor
my wine palate is terrible though. i can nose a beer or a whisky and pick out all sorts of stuff... wine is too subtle.

so i just drink it.
nestor's avatar
11 years ago
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nestor
nestor
some day i want to have a wine cellar.

i think it would be neat to buy a few nice crates of wine and let it age for 15 years... leave a notebook down there and sample a bottle every few years.
dannyp's avatar
11 years ago
r1, link
dannyp
dʎuuɐp
this post has been archived.
dannyp's avatar
11 years ago
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dannyp
dʎuuɐp
that would be tight

wine cellar ftw
lucas's avatar
11 years ago
r1, link
lucas
i ❤ demo
this post has been archived.
lucas's avatar
11 years ago
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lucas
i ❤ demo
these damn chicken legs are taking like two hours to cook.. either they weren't completely thawed or my oven is being a wuss. i'm cranking it up to 450degF just in case. :o
lucas's avatar
11 years ago
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lucas
i ❤ demo
fuck, i only got the legs up to about 140degF. granted, they were at that temperature forever, but i still didn't want to eat them. i gave up, ate the outsides, and tossed the rest. :(

i'm gonna get an oven thermometer.
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
i made some badass pork chops tonight. gonna steam some crab tomorrow night.
nestor's avatar
11 years ago
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nestor
nestor
lr its probably the thaw thing. that's why i hate cooking thick meat and stuff i have to heat up a lot... better luck next time
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
dude, always thaw your meat in the fridge atleast 24 hours in advance. its supposed to be better for the meat and make it cook better than thawing it out on counter top.
nestor's avatar
11 years ago
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nestor
nestor
thanks for the tip, i always rocked the countertop
lucas's avatar
11 years ago
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lucas
i ❤ demo
and that's the thing, i pulled the legs from the freezer like 2 days prior (into the fridge).
lucas's avatar
11 years ago
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lucas
i ❤ demo
breffas' bags! woo!

http://www.flickr.com/photos/lucasreddinger/tags/bbags/

presenting the cj-style breffas' sammich
nestor's avatar
11 years ago
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nestor
nestor
that be a good lookin sammich
lucas's avatar
11 years ago
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lucas
i ❤ demo
tonight: Annie's Organic Shells & Real Aged Wisconsin Cheddar
http://www.annies.com/products/orgagedched.html

surprisingly, they sell some annie's stuff at target. fuck kraft.

bonus points: i have a fond memory of a girl making me this (the white cheddar variety) on our first date.
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
I love Annie's mac & cheese stuff. all of it rules. my fav is probably the white cheddar in the purple box.

tonight I had medium pasta shells, Pastene quick sauce (pdf), and some parmesan cheese. pasta is a lot more exciting when you have sauce.
nestor's avatar
11 years ago
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nestor
nestor
sounds good! i'm lovin the 2-3 cloves garlic.

long pasta is better than short pasta though, imho.
dannyp's avatar
11 years ago
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dannyp
dʎuuɐp
had some danish pancakes a few days ago :)

rocked.
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
had long pasta tonight. just basic spaghetti. and some of the sauce I made last night. and a glass of milk, which always makes it feel like a good meal.
nestor's avatar
11 years ago
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nestor
nestor
i had some fresh french bread with capers and cheese. with a carrot. and some penfolds koonunga cab
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
doesn't sound like much of a meal!
nestor's avatar
11 years ago
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nestor
nestor
i was anticipating going out and eating something so i didn't eat much.
lucas's avatar
11 years ago
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lucas
i ❤ demo
> penfolds koonunga cab

B-

:P
nestor's avatar
11 years ago
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nestor
nestor
it was on sale!
lucas's avatar
11 years ago
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lucas
i ❤ demo
> that be a good lookin sammich

http://www.wingedleopard.net/lucas/photos/?vi … reffas.jpg
nestor's avatar
11 years ago
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nestor
nestor
i got this book called 'the art of simple food' (by alice waters). check it out.
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
just looked it up on Amazon. sounds pretty cool. that's what I usually hate about cookbooks: the recipes always seem wicked complicated.
dannyp's avatar
11 years ago
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dannyp
dʎuuɐp
there he goes with the wicked :)
asemisldkfj's avatar
11 years ago
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asemisldkfj
the law is no protection
haha I was wondering if anyone was going to notice that.
nestor's avatar
11 years ago
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nestor
nestor
the biggest thing i've learned about cooking so far is that you can make quick, tasty food as long as you have quality ingredients.

of course if you have lots of time you can make tasty food with cheap, poor quality ingredients.
lucas's avatar
11 years ago
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lucas
i ❤ demo
> you can make tasty food with cheap, poor quality ingredients.

\o/
lucas's avatar
11 years ago
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lucas
i ❤ demo
just made a grilled ham and cheese with three types of "cheese": swiss, cheddar, and cream cheese.

it's actually pretty great.
lucas's avatar
11 years ago
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lucas
i ❤ demo
wild sockeye salmon fillet tonight. pan-fried with e.v. olive oil and some parsley. it's pretty amazing despite almost overcooking it.
lucas's avatar
11 years ago
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lucas
i ❤ demo
i need someone to cook for tomorrow night. i have a pound of red snapper and a bottle of chablis.
Chiken's avatar
11 years ago
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Chiken
Don't Let Your Walls Down
i thought you were becoming a master chef larz
nestor's avatar
10 years ago
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nestor
nestor
so i made steak tartare last night

first few bites were a little off putting but i enjoyed it by the end for sure
lucas's avatar
10 years ago
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lucas
i ❤ demo
> i'm a big fan of smooth whisky

i tried an islay whiskey last night at a bar. it was so smoky that i really disliked it. then the girl sitting next to me started dropping knowledge on my face, telling me i should have gotten a highland scotch.

then she quizzed me on my wine-producing regions.

i failed miserably
lucas's avatar
10 years ago
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lucas
i ❤ demo
p.s. i tried the lagavulin 16yr.
nestor's avatar
10 years ago
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nestor
nestor
heh

lagavulin is pretty nice. i have a mix of islays, highlands, and some bourbon in my whisky cabinet
asemisldkfj's avatar
10 years ago
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asemisldkfj
the law is no protection
I tried a glass of red wine (I have no idea what type it was or anything, I just know the brand was Barefoot. apparently it's won some awards or something.) with spaghetti and tomato sauce at my aunt's house because that seems like what you're supposed to do. I hated it but am open to suggestions for other more suitable wines to go with Italian food.
lucas's avatar
10 years ago
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lucas
i ❤ demo
barefoot isn't the best worst, but definitely not super great.

if you post specific sauces you will be using, i'll try to give you a wine pairing.
asemisldkfj's avatar
10 years ago
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asemisldkfj
the law is no protection
what if it's just basic tomato sauce? not like from a jar, but not from fresh tomatoes either. usually the sauce I have is made with tomatoes from a can. I'm not sure what type of tomatoes or anything.
nestor's avatar
10 years ago
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nestor
nestor
if we're talking about wine i just opened a bottle of cyan 12 meses 2003. spanish tinta de toro, 90 in a few publications. pretty nice.
lucas's avatar
10 years ago
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lucas
i ❤ demo
:)

> what if it's just basic tomato sauce?

well, how spicy is the resultant sauce? are you using much garlic or anything else?

if it's pretty spicy, get a shiraz/syrah. good sirah comes from australia and rhone (southern france). australian wines will likely be varietals, whereas rhone wines will not. this means that the australian bottle will say "shiraz," and will be 100% shiraz; or it will say "cabernet shiraz," and it will be a mix of cab and shiraz. the rhone wine won't say what the put in it, but it will be mostly syrah.

if you make the sauce really heavy and full bodied, consider a classic italian wine. chianti or something. i know very little about italian wine.

if you want more general wine suggestions, i can try. you have to be willing to spend $8-$14 per bottle, and drink it fairly often so you can work on your palette.
lucas's avatar
10 years ago
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lucas
i ❤ demo
and if you go looking for a rhone wine, the wine merchant might try to sell you a chateauneuf-de-pape wine. they are good wines, but expensive. probably not worth your money. there are plenty of good, less expensive wines from the rhone region.
lucas's avatar
10 years ago
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lucas
i ❤ demo
> i need someone to cook for tomorrow night. i have a pound of red snapper and a bottle of chablis.

finally doing this tomorrow! i'm pretty excited.
asemisldkfj's avatar
10 years ago
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asemisldkfj
the law is no protection
I use a decent amount of garlic in the sauce, some olive oil, and basil. I need to get some fresh basil so I can put more of that in because I love it and don't have much right now.

thanks for the suggestions!

what do you mean develop my palette? what I hated about the wine I had was it basically just tasted bad. and maybe it was too strong or something. it kind of burned a lot in a not-enjoyable way. maybe this is because I've never really had alcohol very much before.
lucas's avatar
10 years ago
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lucas
i ❤ demo
well i don't know if you necessarily want to learn about wine, but if you do, drinking more will help you distinguish between different wines and determine what would be good with what dish.
Chiken's avatar
10 years ago
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Chiken
Don't Let Your Walls Down
what wine goes good with steak, mashed potatoes, and a vegetable mix of carrots, peas, and green beans?
nestor's avatar
10 years ago
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nestor
nestor
classic pairing is cab sauv or shiraz. both are punchy and loaded with tannins, shiraz is spicier. basically you want something that will be able to stand up to the richness and flavour of beef. also the proteins in the beef soften the tannins of the wine. it is a glorious combo

'red wine with red meat, white wine with white meat'

also you can use the wine to make a tasty reduction. put some wine in the steak skillet, reduce it to half original volume, add some butter. salt and pepper to taste.
nestor's avatar
10 years ago
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nestor
nestor
> what do you mean develop my palette? what I hated about the wine I had was it basically just tasted bad. and maybe it was too strong or something. it kind of burned a lot in a not-enjoyable way. maybe this is because I've never really had alcohol very much before.

my ex-gf had the same problem, she didn't like wine because she didn't like the taste of alcohol... i just trained myself by drinking vodka on the rocks for a week or two.

but outside of the wine world...
'developing the palate' is in my mind just being attentive to the sensory facilities relating to food and drink- not just the flavours but the history, culture, presentation, appearance, aromas, feeling, flavours, etc.

i think it is important to do this because our lives revolve around food and drink and being ignorant to it is a missed opportunity for enjoyment and knowledge. for example my father is a huge oenophile and has a large custom cellar filled with wine but has little taste or interest in food... mind boggling. lately i have been trying to get him to *think* about food like he thinks about wine and i cooked my family a few french dishes that got him interested.

i have this great book called 'questions of taste: the philosophy of wine' that i would recommend to anyone interested in wine, and food and drink in general. however it raises an interesting question - whether we should esteem pleasures like art, music, etc above those like food and drink. it is funny because the nature of the book - analytic philosophers writing material that drips with idealism. heh. my main problem with the book is it denigrates a lot of gustatory pleasure without providing a justification - wine snobbery.

i think it is very important to make sure you aren't a snob. i can enjoy eating steak tartare just as much as a greasy cheeseburger. on the drink side i can sip talisker in my nosing glass and then go chug pbr.

more anon.
nestor's avatar
10 years ago
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nestor
nestor
yeah ignore the 'sensory facilities' part, it isn't just the sensory facilities at all. i'm hopped up on caffeine
lucas's avatar
10 years ago
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lucas
i ❤ demo

i think it is very important to make sure you aren't a snob. i can enjoy eating steak tartare just as much as a greasy cheeseburger. on the drink side i can sip talisker in my nosing glass and then go chug pbr.



yeah! but, i have to match quality of food and drink. so i won't drink a $20 bottle of wine with shells and cheese. and i wont drink folgers coffee with creme brulee.
nestor's avatar
10 years ago
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nestor
nestor
i guess... although i have been known to sip scotch with kraft dinner

might have to work on that one
nestor's avatar
10 years ago
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nestor
nestor
i was thinking about this on the bus... and my argument kind of sounds like 'there is no bad food'. that isn't true, there is bad food. when i say 'a greasy cheeseburger' i don't mean a cheeseburger with bad meat, cardboard buns, wilted lettuce, etc, i just mean a different 'quality' of food.

kraft dinner is bad food though
nestor's avatar
10 years ago
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nestor
nestor
my whisky collection has expanded

scotch:
lagavulin (16)
laphroaig quarter cask (nas)
talisker (10)
glenmorangie burgundy finish (nas)
bowmore (12)
highland park (12)
famous grouse (blend)

bourbon:
woodford reserve
lucas's avatar
10 years ago
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lucas
i ❤ demo
lots of lowlands in there :/
nestor's avatar
10 years ago
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nestor
nestor
meh if i want gutless, triple distilled whisky i drink irish.

my next purchase will be the ardbeg 10.
lucas's avatar
10 years ago
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lucas
i ❤ demo
feisty
nestor's avatar
10 years ago
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nestor
nestor
apparently scrambled tofu is awesome.
nestor's avatar
10 years ago
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nestor
nestor
bought myself a new wine glass today, nice stemmed spiegelau for $12. since i probably only drink 1-3 bottles of wine a month it is my new beer tasting glass.

also ordered an ardbeg tulip from scotland!
nestor's avatar
10 years ago
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nestor
nestor
i made a pork roast tonight, yum!
asemisldkfj's avatar
10 years ago
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asemisldkfj
the law is no protection
I never really liked pork…

I've been getting falafel sandwiches for lunch for the past two days because I have cash (place doesn't take cards). it rules. I want one right now mmm.
asemisldkfj's avatar
10 years ago
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asemisldkfj
the law is no protection
if anyone's curious, it's just a big pita bread thing with lettuce, tomato, falafel, some white sauce stuff and some red, hot sauce stuff. this+cola is so fucking good.
nestor's avatar
10 years ago
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nestor
nestor
you should make falafel at home, a friend of mine does that.

and i love falafel! shawarma too. both are middle eastern cuisine.
nestor's avatar
10 years ago
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nestor
nestor
i have had a gastronomical adventure tonight.

westmalle tripel.
ardbeg 10.

in my quest for alcoholic perfection (yes, of the relating to alcohol kind), these two have completely blown me away (beer and whisky, respectively).

check em out
nestor's avatar
10 years ago
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nestor
nestor
I'm making a pork roast tomorrow, serving with 2004 Van Ruiten Zin. I'm pumped.
nestor's avatar
10 years ago
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nestor
nestor
that's from lodi, cali
nestor's avatar
10 years ago
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nestor
nestor
more boozy stuff

http://www.infusionsofgrandeur.net/

check it
asemisldkfj's avatar
10 years ago
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asemisldkfj
the law is no protection
I just had some raviolis with tomato sauce. yum.
nestor's avatar
10 years ago
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nestor
nestor
went to a dinner party tonight... twas awesome. beet feta pear salad, homemade pizza (fully homemade!), creme brulee. i brought some 750s of unibroue, but they paired with some inexpensive white (students like me...), had port and scotch with dessert. yum.
Chiken's avatar
10 years ago
link
Chiken
Don't Let Your Walls Down
english muffin+butter+fried or scrambled eggs+cheese+lowreys seasoned salt=heaven in the morning.
lucas's avatar
10 years ago
link
lucas
i ❤ demo
bro, you love your lowrey's
Chiken's avatar
10 years ago
link
Chiken
Don't Let Your Walls Down
i know, its the one thing i've always got to have in my kitchen..........and milk.
phi_'s avatar
10 years ago
link
phi_
... and let the Earth be silent after ye.
Just ordered a calzone for lunch. Yum!
nestor's avatar
10 years ago
link
nestor
nestor
went to a french restaurant on saturday to celebrate the end of the school year.

i had steak frites. rare. with roasted pepper butter and roasted garlic aioli (for the fries). big glass of 2005 cab sauv from some napa winery - it was the cheapest glass, but wasn't too bad. i am going to work on my wine palate this summer.
asemisldkfj's avatar
10 years ago
link
asemisldkfj
the law is no protection
made pasta (penne), sauce, and garlic bread last night (with a girl, which made it markedly better). a large glass of milk is crucial with this meal.
bluet's avatar
10 years ago
link
bluet
ate a döner kebab at hasir, a turkish restaurant here in berlin yesterday. steak today, nothing fancy.
dannyp's avatar
10 years ago
link
dannyp
dʎuuɐp
i'm gonna go make some pancakes guys
Chiken's avatar
10 years ago
link
Chiken
Don't Let Your Walls Down
i made my own taco seasoning last night, and it was delicious.
asemisldkfj's avatar
10 years ago
link
asemisldkfj
the law is no protection
how's you make it, Chiken?
nestor's avatar
10 years ago
link
nestor
nestor
asemi > milk does seem like a good pairing with that dish
Chiken's avatar
10 years ago
link
Chiken
Don't Let Your Walls Down
2 T Chili Powder
1 1/2 T Cumin
1 1/2 T Paprika
1 T Onion Powder
1 T Garlic Powder
1/4-1/8 tsp cayenne (depending on your preference)

mix all the stuff together in a small bowl or something and then add 2 T to the meat after it's browned.
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
ive eaten spaghetti for lunch and dinner for the past 2 days.. i think it needs to change.

made spam musubi yesterday and also some delicious caramel rolls
nestor's avatar
10 years ago
link
nestor
nestor
grillin' burgers!
nestor's avatar
10 years ago
link
nestor
nestor
lox

smoked salmon
cream cheese
fresh bagels
onions, chopped
capers
lemon juice
lucas's avatar
10 years ago
link
lucas
i ❤ demo
sounds fairly good, though i can't decide if i like lox.
nestor's avatar
10 years ago
link
nestor
nestor
that's what i called the whole thing. i think that's wrong though, after i read about it. i guess you could just call it 'smoked salmon and cream cheese on a bagel'.
dannyp's avatar
10 years ago
link
dannyp
dʎuuɐp
these food related threads are successful, good job nestor!

I made cinnamon rolls last night. The recipe and directions sucked. Three things were left out of the directions that were included in the ingredients. It ended up coming out alright, but it doesn't taste like a perfect cinnamon roll :(
nestor's avatar
10 years ago
link
nestor
nestor
did you make the pastry from scratch? if so, impressive.
nestor's avatar
10 years ago
link
nestor
nestor
but just making cinnamon rolls are impressive too... *ducks*

i'm not sure if i posted about this but my bread came out terribly. i'm trying again soon.
dannyp's avatar
10 years ago
link
dannyp
dʎuuɐp
Well one of the problems was that I didn't get it rolled out thin enough, so they were rather fat spirals. I don't have a rolling pin so I improvised with a 2 liter coke bottle filled with water.

Oh yeah and when I was steeping the yeast in the water, right before adding the milk/butter concoction to it I figured I needed to put in the salt at some point, so I put the amount specified in the ingredients into the yeast-water. I looked at another site about making bread rise and it said that salt makes yeast stop being active and not to add it to the water, so I dumped it out and started over.

Overall it was a pretty decent experience. The only thing is that it takes quite a while to do, and a constantly messy kitchen.

Next time I would consider getting a rolling pin, or trying harder to make it flat with the 2 liter coke method. Also I'm going to go off a better recipe and directions. I'm also going to let the bread rise more next time, I think I cut it short. There was about 1/5 of the entire spiral left over from me cutting the ones that were going into the oven, and while they were cooking the bread left out expanded quite a bit more.

I had fun making the bread :D
bluet's avatar
10 years ago
r1, link
bluet
this post has been archived.
bluet's avatar
10 years ago
link
bluet
eating noodles just this minute. for breakfast
nestor's avatar
10 years ago
link
nestor
nestor
had some duck confit last night with a decent bottle of wine. then had six rounds of tequila shots with a girl who weighs less than 110 pounds... night was very interesting
lucas's avatar
10 years ago
link
lucas
i ❤ demo
:o
nestor's avatar
10 years ago
link
nestor
nestor
oh, and all of this occurred with the girl... didn't just rock a bottle of wine alone...
bluet's avatar
10 years ago
link
bluet
i'm turning 18 tomorrow (may 20th), and i'll have a small party this weekend. i've promised chocolate cake. do you know any good recipes, or do you have suggestions for other food?
nestor's avatar
10 years ago
link
nestor
nestor
haha what a fantastic promise. i've never made chocolate cake, sorry.
bluet's avatar
10 years ago
link
bluet
i have this one recipe that has been successful a couple of times, but i want something new...maybe
bluet's avatar
10 years ago
link
bluet
i can buy ethanol now too, so that becomes a possible ingredient
nestor's avatar
10 years ago
link
nestor
nestor
priceless quote, bluet. alcoholic chocolate cake... spicy
nestor's avatar
10 years ago
link
nestor
nestor
join us in the wine thread. or the whisky thread... last time i checked norway/sweden were huge smsw consumers
bluet's avatar
10 years ago
link
bluet
smsw?
nestor's avatar
10 years ago
link
nestor
nestor
single malt scotch whisky, sorry
bluet's avatar
10 years ago
link
bluet
we're grilling!
bluet's avatar
10 years ago
link
bluet
i just made noodles with sliced tomatoes. yum!
bluet's avatar
10 years ago
link
bluet
and lots of piri piri
nestor's avatar
10 years ago
link
nestor
nestor
i had the most satisfying sandwich today.

two huge slices of whole wheat bread
horseradish
stuffing
roasted potatoes
yorkshire pudding
a pile of rare roast beef
gravy

like Christmas dinner in england rolled into a sammich
asemisldkfj's avatar
10 years ago
link
asemisldkfj
the law is no protection
I went to a grocery store near me called Russos and it has literally the most amazing produce I have ever seen. the produce at the store looks exactly like the pictures on their website. EVERY SINGLE PIECE. it's absolutely ridiculous.

so anyway, I've been eating a lot of broccoli, red potatoes, carrots, tomato, pasta, and bread. in various combinations:

lettuce, tomato, cheese, and mayo sandwich
fresh mozarella, tomato, and basil (from my basil plant! (which I also got at Russo's.)) sandwich
pasta with olive oil and broccoli
steamed potatoes
steamed carrots
spicy grilled cheese (tomato & jalapeño, credit on this one to gatz)

something else I just tried the other day was scrambled eggs with tomato, jalapeño, and potato. I haven't eaten eggs in maybe ten or fifteen years and have never been a big fan, but I had some and thought I should make them for breakfast. with gatz's guidance, I cooked this up and it was actually really good! I am now reconsidering my opinion of breakfast burritos, because all of this in a warm tortilla sounds mighty good.
bluet's avatar
10 years ago
link
bluet
mmm, jalapeño. i had a basket of norwegian strawberries for lunch/dinner today. they were only $ 4 and oh so sweet
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
Does anyone else put pepper on their grilled cheese sandwiches?
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
not yet.. muahaha

I like to put pesto on mine and have it with tomato soup w/ garlic and milk.

last night made:
lime sesame chicken salad- Mixed greens, green onions, sliced almonds, chicken deep fried in panko, mandarin oranges, lime sesame dressing.
Miso Soup- Package deal
Fried Rice- Mom's recipe. Bacon, eggs, green onions, rice, soy sauce and s/p

I just got my own food processor so i can make salsa's, guacamole's, and various other sauces, dressings, and smoothies.

i also got a butane torch for caramelizing shit

i drink smoothies every day now. Strawberries, peaches, ice, ice cream (going to try yogurt soon for a healthier alternative), lemon juice, pecans

The lemon juice is a definite recommendation in smoothies. it gives it a nice zing and makes it a lot more refreshing and crisp. too much lemon juice? add more icecream or milk. I also recommend putting nuts in the smoothie. I prefer pecans, but would also do walnuts or almonds. pre chopped, or just toss it in the blender so they are just barely chopped. makes for a nice crunch every once in a while.
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
...Andyp, feel free to visit my house any time.
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
fuck yeah i will cook for you

I wish i didnt love photography and food equally. it makes for hard life decisions!
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
> fuck yeah i will cook for you

Yess

> I wish i didnt love photography and food equally. it makes for hard life decisions!

Multi-tasking ftw!
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
made crab rangoons last night. very simple.

crab, 2 8oz packages cream cheese, 2 cloves of garlic, soy sauce, 1 green onion. toss all that in the food processor and blend until smoothe. place a spoonful in the middle of a wanton wrap and wet 2 edges with water/egg white and pinch together into a fatty triangle. deep fry till brown.

yum
lucas's avatar
10 years ago
link
lucas
i ❤ demo
they are called "crab rangoons" ?
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
God that sounds good.
nestor's avatar
10 years ago
link
nestor
nestor
i just eat fermented meat
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
pretty sure thats what they are called.
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
i made a smoothie for lunch.. used 2 peaches and some strawberries. very filling and healthy!

also made a pasta for dinner. chicken + eggplant, broccoli, onion, red bell pepper, ginger and garlic. angel hair pasta.

with garlic bread and some salad with mandarin oranges (dp style)

and for dessert i made an apple pie. Will have to wait till tomorrow for the review as it did not get done baking until about midnight. looks pretty damn good though for my first pie. i hope it got cooked all the way thru.
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
well the pie was a huge success. very delicious. i need to make some addons to the crust I think...
bluet's avatar
10 years ago
link
bluet
damn, i wish i had the money to buy food myself
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
what is everyone having for dinner TONIGHT!>!>!>!>!!?!?!!
bluet's avatar
10 years ago
link
bluet
turns out i got to barbecue with my friend again. he came by to pick me up \o/
phi_'s avatar
10 years ago
link
phi_
... and let the Earth be silent after ye.
> what is everyone having for dinner TONIGHT!>!>!>!>!!?!?!!

Ummm ... I found some pizza in our fridge! Though maybe that counts as breakfast.

We'll see!
bluet's avatar
10 years ago
link
bluet
on tonight's menu is:

* large slices of bread, and
* water
nestor's avatar
10 years ago
link
nestor
nestor
when i do that sort of minimalism i normally add butter.. or at least dijon mustard

i just cooked a whole chicken
bluet's avatar
10 years ago
link
bluet
i don't like butter
nestor's avatar
10 years ago
link
nestor
nestor
sorry to hear that! i'm a big french cooking fan so butter is one of my essential ingredients to keep stocked...

i'm making poutine tonight, except with chicken instead of gravy and double gloucester instead of cheese curds. should be good.
bluet's avatar
10 years ago
link
bluet
i'm into fruit, so tonight i had pizza with lots of tomatoes on it
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
i made gyoza tonight..

tasted delicious, but they stuck to my pan and got all torn to shit.. but damnit they taste good!
bluet's avatar
10 years ago
link
bluet
http://en.wikipedia.org/wiki/Dumpling#Norwegian_Cuisine :D
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
making some late night zucchini bread :D
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
zucchini bread was a success.. a little dry but not bad for my first batch. it is delicious and nutty.
lucas's avatar
10 years ago
link
lucas
i ❤ demo
eating sammich: wheat montana big sky wheat + ham + cheddar + avacado + romaine + mayo + spicy mustard

(``she's got cheese--can't tell if it's cheddar'')
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
ate a coffee shop salad: chicken walnut caeser
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
Hmm...all I've had today were some zesty taco Doritos
phi_'s avatar
10 years ago
link
phi_
... and let the Earth be silent after ye.
Whataburger ftw.
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
tonight i'm trying to get rid of some zucchini...

making curried zucchini soup and some leftovers

pandy-style rootbeer:
1 henry weinhards rootbeer
some milk, creamer, half and half, or the like

mix them together and enjoy

amazing!
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
just popped some special brownies in the oven...

review on its way after i eat them
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
well the recipe says to bake for 30-40 mins, but i have had it in there for probably 1 hour and the batter is still sort of soft... hopefully it is cooked all the way. they are supposed to be dense, and refrigerated.. so maybe they will harden up. The recipe is special because it uses no flour and no sugar. it uses agave nectar to sweeten, and in place of flour, it calls for black beans.

yeah, sounds gross, but from what i've tasted so far, they are pretty yummy. no trace of the black bean flavor. we'll see how they fare after a nice long 'frig.
nestor's avatar
10 years ago
link
nestor
nestor
..that is not what i expected. :)

those sound like the sort of food where the first few don't taste great but progressively get better and better.
bluet's avatar
10 years ago
r1, link
bluet
this post has been archived.
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
You're right, it does sound gross.
Tell us how they turn out...
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
hey.. not bad!

you would never know that i made them with black beans.. definitely a different taste though!

things to do next time:
less coffee stuff
more nuts
chocolate chips?
cook a little longer - a little soft in the middle

they are more fudge-like than brownies, but delicious nonetheless. who'd have thought?
dannyp's avatar
10 years ago
link
dannyp
dʎuuɐp
tuna burgers:

2 cans tuna
1 can cream of mushroom
potato chip crumbs

turn into paddy

cook :p

hawaiian style
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
after eating mexican food for lunch yesterday and leftovers for dinner tonight, i feel inspired to learn how to make horchata. so i will!
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
...tomorrow! i will make it!!

I'm too tired, and i have yet to do my "press ups"
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
well the horchata turned out completely wrong.. need a new recipe i think :(
DaGr8Gatzby's avatar
10 years ago
link
DaGr8Gatzby
Drunk by Myself
andyp ...

Need some help on the horchata? Everyone loves rice milk but me. Shit.
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
have you made it before?
nestor's avatar
10 years ago
link
nestor
nestor
so today i went to this amazing sandwich shop where you get to make your own.

i made this gigantic wrap that had chicken, chorizo, tikka mayo, emmental, some arugula, tomato sauce, potato salad... it was amazing.
DaGr8Gatzby's avatar
10 years ago
link
DaGr8Gatzby
Drunk by Myself
Yes I have.
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
Nestor > You had potato salad IN your sandwich? *eyebrow raise*
nestor's avatar
10 years ago
link
nestor
nestor
come on, potato salad is great.

people hate on potatoes. potatoes on pizza is great too.
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
Woh, I'm no potato hater...and I love potato salad! The mustardy kind. Fuck yes.

That's just a weird ingredient for a wrap (not sandwich, wups)

...also weird for pizza...
andyp's avatar
10 years ago
link
andyp
nothing is wrong - what are you scared of?
dinner tonight...

chicken fried steak and twice baked potatoes
nestor's avatar
10 years ago
link
nestor
nestor
sipping some white tea and eating some organic dark chocolate

not single origin :(
asemisldkfj's avatar
10 years ago
link
asemisldkfj
the law is no protection
what happened to food part 2?
nestor's avatar
10 years ago
link
nestor
nestor
damnit!
Étrangère's avatar
10 years ago
link
Étrangère
I am not a robot...
Fair food tonight...
asemisldkfj's avatar
8 years ago
link
asemisldkfj
the law is no protection
top for great falafel

also just bought that book dannyp mentioned! (the art of simple food)
asemisldkfj's avatar
7 years ago
link
asemisldkfj
the law is no protection
there is an apple pie in my oven right now.
asemisldkfj's avatar
7 years ago
link
asemisldkfj
the law is no protection
this came out really really good. this is the first time I've made pie from scratch in like ten years. the crust is so flaky and buttery and delicious.

I used the following resources:

making pie crust
rolling pie crust
apple filling recipe

I didn't add any lemon zest because I couldn't find my grater. I made this as a test pie for a party I'm going to on saturday. I am now confident enough in my pie-making that I can bring one along.
asemisldkfj's avatar
7 years ago
link
asemisldkfj
the law is no protection
this also tastes a million times better than any apple pie my family has ever baked. this is something of a bummer but also wonderful because this pie is great.
asemisldkfj's avatar
7 years ago
link
asemisldkfj
the law is no protection
still marveled at the tastiness of this pie.
nestor's avatar
7 years ago
link
nestor
nestor
bluet, what do you eat with brunost?
bluet's avatar
7 years ago
r4, link
bluet
> bluet, what do you eat with brunost?

I like strawberry jam.

Some people like it with butter on waffles (the five hearts kind). Like this:
http://aihpos.blogg.no/images/441594-7-1257431782220.jpg

You could go crazy and do something like this:
http://www.whatsforlunchhoney.net/2011/03/rmm … ffles.html

Man, that looks fucking delicious.
nny's avatar
7 years ago
link
nny
M̮͈̣̙̰̝̃̿̎̍ͬa͉̭̥͓ț̘ͯ̈́t̬̻͖̰̞͎ͤ̇ ̈̚J̹͎̿̾ȏ̞̫͈y̭̺ͭc̦̹̟̦̭̫͊̿ͩeͥ̌̾̓ͨ
Yes. Yes it does. I would eat the hell out of a meal like that. I might even let loose a battle cry.
nestor's avatar
7 years ago
link
nestor
nestor
just cheese and jam? no carbohydrates anywhere?
bluet's avatar
7 years ago
link
bluet
> just cheese and jam?

Nah, bread too.

> no carbohydrates anywhere?

Jam is almost nothing but carbohydrates!
nestor's avatar
7 years ago
link
nestor
nestor
> Jam is almost nothing but carbohydrates!

er... yes. wow. think i meant to say grain, or starch, or... something

i'm going to try to pick some up this week.
asemisldkfj's avatar
6 years ago
link
asemisldkfj
the law is no protection
top for apple pie! first one I made was with organic pastry flour and the dough came out awful. I also put way too much water in it. second time I used all-purpose flour and still put too much water in the dough, but it came out alright and got my grandma's seal of approval. third time is this morning, and I have very high hopes for this pie.
phi_'s avatar
6 years ago
link
phi_
... and let the Earth be silent after ye.
Best advice I ever received for making pie crusts is to use a spray bottle with a fine/mist setting.
asemisldkfj's avatar
6 years ago
link
asemisldkfj
the law is no protection
that is an excellent idea.
andyp's avatar
6 years ago
link
andyp
nothing is wrong - what are you scared of?
also look in to using vodka in the pie crust! it supposedly evaporates quicker than water and makes the crust flakier. I think that's the recipe my mom uses.
asemisldkfj's avatar
6 years ago
link
asemisldkfj
the law is no protection
I read about the vodka thing on smitten kitchen but the lady said the one she made didn't turn out all that well and she went back to no-vodka. maybe I'll give it a shot next time.
phi_'s avatar
6 years ago
link
phi_
... and let the Earth be silent after ye.
Made onion carraway rye hard rolls! Delicious.
nestor's avatar
6 years ago
link
nestor
nestor
fresh pasta.
andyp's avatar
6 years ago
link
andyp
nothing is wrong - what are you scared of?
nice. I made some fresh pasta as well the other day. It's the best for lasagna ;D